Raymond Chau


Raymond has been a potter for almost 30 years. Born in Hong Kong, Raymond’s early interest in pottery lead him to research and study Chinese pottery, travelling to 3 different pottery factories in China to learn their techniques. After moving to Canada and earning a Computer Science Degree, he decided to move back to his first love and dedicate his time and energy to a combination of food and clay. He’s been a studio potter and teacher since the mid 1990’s, creating dinner and serving wear, large form bowls and other functional and sculptural works of culinary art. Raymond’s love of food is evident in all that he creates. These passions are inseparable. His ceramics instruction reflects that celebration at the intersection of food and ceramic arts.


Our faculty all have formal fine art training and maintain an active art practice.


Ceramics: Learn to Throw!All LevelsView
Ceramics: Throwing FundamentalsIntroduction-IntermediateView
NEW Culinary CeramicsIntroduction-IntermediateView