ABOUT HOLLOW & HOUND
Hollow & Hound exists to bring clarity and consistency to how wooden boards are made and used in professional kitchens.
In an industry where materials matter and reliability is assumed, this work is built around standards rather than trends.
WHY STANDARDS MATTER
In professional kitchens, tools are expected to perform the same way every day.
Standards remove uncertainty. They allow chefs to trust their equipment, replace it when needed, and focus on the work in front of them rather than the surface beneath it.
Hollow & Hound boards are built to fixed specifications so that performance is predictable and repeatable, regardless of where the board is made.
WHY RESTAURANTS
Restaurants are the proving ground.
Boards designed for professional kitchens must withstand daily use while remaining suitable for service. This balance requires durability, consistency, and care in execution.
The Restaurant Line is built for professional kitchens, from prep to presentation.
LOCAL BY DESIGN
Hollow & Hound work is produced through independent makers who build to a shared standard.
This approach keeps production close to the kitchens being served, supports local craftsmanship, and maintains clear accountability between maker and restaurant.
The standard is shared. The work is local.
ORIGIN
Hollow & Hound was founded in the Old Dominion, where tradition, craft, and work done properly still matter.
The work began with a simple observation: while wooden boards are common in professional kitchens, few are built with a consistent standard in mind. Dimensions vary. Materials change. Quality depends entirely on who made it and when.
Hollow & Hound was established to address that gap—to create a repeatable, professional standard for wooden boards that respects the material, the craft, and the people who rely on them every day. A standard that could be built locally, held consistently, and trusted in working kitchens.
