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Curtis Rindels was born and raised in Scottsbluff, Nebraska, and started throwing pots when he was a teenager. He moved to Boulder, Colorado when he was 20 years old to attend the Culinary School of the Rockies. After graduating from culinary school, he worked at some of Boulder's best restaurants such as The Flagstaff House, Frasca, The Kitchen, and Oak. He loved cooking because it combined functionality and creativity, which is also what drew him to ceramics. 

After working in kitchens for 8 years he decided to make a change. He began taking classes at The Boulder Pottery Lab, and after a few months they offered him a job. He has worked there since 2015, teaching youth classes and assisting in the day-to-day operations of the studio - loading and unloading kilns, recycling clay, and mixing glazes.

Curtis makes his pottery in his home studio and works primarily with cone 10 clay bodies, doing reduction, wood and salt firings. He makes clean and simple shapes while paying attention to the details (handle, foot, and rim). Above all, he aims to showcase the characteristics of the clay body he is working with while maintaining a minimalistic and functional style.