If you’ve dined at any of the state’s hottest restaurants, you’ve likely enjoyed one of Andrew “Augusta” Smith’s creations. The Phoenix-based ceramist who grew up in South Carolina just outside of Augusta, Georgia, has crafted dishes for eateries such as Bacanora, Espiritu and Flagstaff’s Atria. Working with Bacanora chef and co-owner Rene Andrade, he dropped the Bacanora Home Collection—an exclusive four-person dish set made from tan porcelain and dusted with Valley sand and wood ash from the award-winning Phoenix restaurant’s grill ($1,800). “People shouldn’t be the only personalities at your dinner table,” Smith says. The artist also launched the Standard Home Collection, which allows you to buy dishes a la carte in a variety of colors.

We visited the potter at his studio to learn more about how the former engineer creates tableware worthy of the most demanding kitchens.

On getting into ceramics at a young age

“I started doing ceramics 12 years ago in high school. I started working in pottery production and was always told that this wasn’t a job—that ceramics wasn’t a career path I should take.

I came to Arizona State University to study biomedical engineering. After eight months, I realized I couldn’t stay sane in the engineering studio. I started getting back into ceramics and making it a part of my everyday life.

In 2020, I decided not to return to my full-time engineering job in Carolina, stay out here, buy a kiln, build a studio and make it work while doing engineering off-site.

The engineering firm stopped sending work out to me. A week after they stopped sending projects, I started working with Rene.”

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How he and Bacanora chef Rene Andrade met

“I dined at Bacanora and was blown away by the food and atmosphere. Rene was cooking everything, shaking every hand and saying ‘thank you for coming in’ to everyone. He is electric. I was so taken, I said, ‘Rene, I have to do the work for your restaurant.’

I went home and crafted new clay for him and designed the concept. I brought the plates in, and he grabbed one out of the box and slammed it as hard as he could on the wood countertop. I knew it would not break because I built them specifically for this. He set down the plate and said, ‘Well it didn’t break—and you didn’t flinch so you’ve got the job.'”

On building his restaurant clients

“It started small. Then Rene handed me off to Armando Hernandez of Cocina Chiwas in Tempe, and Armando wanted 700 pieces for the restaurant.

I decided to give my energy to the people who were giving their energy to me and take everything that I learned from engineering into product development, design and chemistry.

Once I got that first big restaurant order I was like, ‘OK, this is what I’m going to do’ and things just started falling into place.

That’s how it’s been since I started working with Rene. He’s so incredible at supporting his community and putting his ass on the line for people. It’s incredible the amount of energy, time and love he puts into the community with no expectations in return.

I was already inclined to do this, but he brought confidence, inspiration and energy to me and is constantly bringing me clients, artists and friends who want me to create dishes for their restaurants or homes. “

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On creating tableware

“We eat with our eyes first. There’s something about savoring food or drink from something handmade. Some foods must be plated a certain way, so I consider that and design accordingly. I love how the technical aspect intertwines with the restaurant’s personality.”

On creating the Bacanora Home Collection

“So want patrons want to buy dishware from the restaurants. I’ve seen someone take a plate full of food, lift it to check the name on the bottom and spill their meal. They are drawn to handmade things, but the restaurants cannot sell their dishes to guests.

Rene and I wanted to create tableware that would last people for decades—something that represents the soul and love we have built over the last four years. This collection embodies that spirit of Bacanora—it’s perfectly imperfect. You can still see the artist’s hand.

I sprinkle red sand and wood ash from Rene’s grill on top of every plate before it goes into the kiln because wood ash is the oldest form of high-temperature glaze. So you’re getting a bit of the restaurant and a bit of me as well.”

On making ceramics sustainably

“I’ve always tried to be aware of my impact. If I decide not to keep something, I recycle the clay and glaze. My pieces will exist in a thousand years, and I think about that when designing. I have found that if you sit with a material longer, you can have a much better understanding of it.”

For more information, go to: augustapots.com