Antonis Kalogirou

Sifnos Stoneware

Ceramicist

©Giorgos Venios

Family legacy

Antonis ceramics is based on a four-generation long tradition
It takes him at least one week to create a piece
He opened Sifnos Stoneware in 2006

It was during his engineering studies in the UK that Antonis felt inspired; he knew he wanted to become a ceramicist and follow in the footsteps of his ancestors. So, after completing his degree, he moved back to his native island of Sifnos to learn the traditional craft of ceramics from his father, a retired third generation potter who came out of retirement to teach him. In 2006 they opened a new workshop, Sifnos Stoneware, and began experimenting together. Today the atelier offers a wide collection of dinnerware as well as vases. Although Antonis uses various ceramic techniques, he specialises in the delicate method of crystalline glazing, a particular process in which crystals form and grow inside the glaze during cooling.

Interview

©Giorgos Venios

©Giorgos Venios

How would you define your work as a ceramicist?: I would say I am a ceramicist in the broader sense. Working with clay and glazes, and any aspects associated with them. I make custom dinnerware sets for private customers and restaurants and I get satisfaction from the fact that people enjoy eating from my tableware.
In what way your craft is link to the territory?: Sifnos is well known for its pottery heritage. It has flameware clay and there used to be more than 50 workshops exporting ceramics all over Greece and outside of Greece as well. Now there are still about 16 active workshops, which is quite a lot for the almost 2000 permanent residents.
How do you relate to tradition and innovation?: I work more on the modern path. There are many workshops in Sifnos that work with traditional ware, and I have chosen to work with stoneware, some more modern techniques like crystalline glazing which require kiln temperature control.
What do you enjoy most in your work?: When customers at local restaurants pay attention not only to the food but also to the dish that it is plated on and go to the trouble to ask where the plate is made and how to find me. Also working with local restaurants, they give me the freedom to make custom ware.

Antonis Kalogirou is an expert artisan: he began his career in 2006