Chef’s Tableware brings affordable ceramics to Atlanta’s chefs and home cooks

A tlanta diners may recognize the name Adidsara “Vicky” Weerasin as co-owner of both Tum Pok Pok, the beloved Thai restaurant in Chamblee, and Yao in Buckhead. But they might not know she’s also the person behind Chef’s Tableware, the ceramics shop all over many Atlantans’ “for you” page on TikTok. From its New Peachtree Road warehouse, Chef’s Tableware offers handcrafted plates, cups, and bowls, sourced from Thailand, that look like they’re from Anthropologie but sell for a fraction of the price. And while it is a wholesale operation, it’s open to both restaurant-industry professionals and savvy Atlanta shoppers.

Weerasin’s pieces appear on tables at top Atlanta restaurants, from the soft-green platform bowls used to showcase Claudia Martinez’s confectionery creations at Bar Ana to the speckled black plates heaped with pasta at BoccaLupo. Another place you can expect to find Chef’s Tableware selections is at Georgia Boy, the tasting menu–only restaurant in the back of Southern Belle. “I picked up matte black dinner plates, an artsy pedestal bowl with a bubbled ceramic finish, and concave, high-gloss porcelain pieces,” says Georgia Boy and Southern Belle chef and owner Joey Ward. “Each one helps elevate the way we present a dish.”

Weerasin first discovered her love of ceramics when she took a pottery-making class at her high school in Thailand. She’s now lived in Atlanta 20 years, but she returns to her homeland every year to visit family. It was during one such trip in 2023that she visited a family member’s ceramics business and saw the type of stunning handmade pieces that now fill her store. She originally intended for her 4,500-square-foot, two-room space to be more of a friend-to-friend operation, but after several requests, she opened it to the public.

Weerasin says she sources pieces with chefs in mind, collaborating with them on the right textures and weights for their serving dishes and explaining how each aspect might factor into the guest and server experience. “Each restaurant has a different concept, [so] I try to consult and recommend different types of ceramic, stone, clay, and porcelain,” she says…

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