BOB STEINER
Potter
Bob Steiner stands at his potter’s wheel in the middle of his factory. Apron on and sleeves rolled up, he spins a plate, dwarfed by shelves and shelves of moulds that line the walls around him. When Dish asks who he’s making these particular plates for, Bob is tight-lipped, revealing only that the restaurant they’re for is “new in town and it’s kind of still hush-hush”.
With a trustworthy attitude like that, it’s no wonder his plates are so sought after. Bob has been making ceramic wares for over 44 years, starting at just 14 years old. He has seen a lot of changes in the industry over that time. In the 80s, for example, he says people didn’t want to buy handmade, preferring “imported stuff” from Farmers. Now there’s an insatiable appetite for handmade ceramics. He has also noticed the rising influence of the chef.
“Back in the 70s it was the potter who was the famous one. Now it’s all the chefs.”
He’s not wrong. While most people know the name of the chef at the top restaurants where they dine, many may not know which ceramicists they use. Yet Bob’s wares are used in top eateries including Fish at the Hilton, Azabu, Euro, Ebisu, Ostro and Orphan’s Kitchen. Today alone he has about 200 finished plates, bowls and accessories stacked waiting to be taken to Waiheke Island’s Cable Bay.
“I was raised in a tradition of making beautiful ceramics for functional use, and seeing them used in restaurants like that is the height of it for me,” he says. “Eating off good plates enhances the dining experience for me. I don’t know whether it does for everyone, but I’d hope so. To me, the plate you eat off is like a frame. You have a beautiful dish, beautiful food presented on it, in a beautiful way.”
Most of his tableware comes in neutral, earthy tones inspired by nature and are finished with his signature matte glaze. With a production line that comprises Bob, who makes the moulds, Lyn, his caster, and Reg, the glazing specialist, they churn out between 30 and 60 plates a day. And no job is quite like another.
“Each restaurant wants a different look, a different surface and so on. Working with restaurants has been a challenge because the ware has to be extremely durable. So the chemistry side and getting the product to stand up to it can be difficult,” Bob says. He says social media platforms such as Instagram help spread the word about ceramics, but there’s more to it. “To appreciate pottery you need to handle it and hold it, and eat from it. A photo can tell people where to go but it doesn’t give a full appreciation of the piece itself. I think there is certainly a thrill in handling something that is beautifully made and balanced.”
Naturally, he uses his own wares at home. “Sometimes I think we should buy some nice dinnerware from somewhere else – just for a change!” He likes his stuff, and has his favourites. “I always go back to my favourite mug. Each one has a personality. But I always use a cup I made many years ago, which we called the wavy mug because it has a wavy handle. It holds just the right volume, and keeps your drink at the right temperature. Whenever I go on holiday, I miss that cup…”