Part of the photo shoot done for Italian restaurant "Sunset Da Mona Lisa" in Cabo San Lucas. They wanted to showcase new menu items. The idea was to let the food speak for itself and not distract with backgrounds, colored plates, shadows or patterns. We asked the chef to really let his creativity fly with the plating. The result was this presentation of their delicious octopus. One of my first professional shoots. Very happy with the results.
Cannoli with hazelnut cream - The idea was to showcase the ingredients and to get people to strive for the dessert. The white wine in the background is a great selection that goes with it.
Pumpkin soup - the picture was taken for the British Vegan Food and Living magazine. The idea was to make it simple and natural. And to make the readers hungry!
Vacío steak from the restaurant "La Ostería" in San Jose del Cabo. This was shot outdoors and the idea was very different than the last image. It was all about the pattern and color of the wood, the use of shadows and the simple ingredients to make it feel truly rustic and authentic. La Ostería has that attitude and we wanted to reflect that. Originally the steak was presented without cuts, after realizing it wasn't dramatic enough we simply slices it and left the utensils in place to give it a more spontaneous feel.
A plate of cheese with season vegetables (white background) - This was a test of new gear (lights, softboxes) and managed to get a good laugh with all my friends that have been there.
Cranberry lemonade - the picture was taken on my friend's front porch to give it the rustic touch. I was created on the request of the local company selling bio products, so we wanted to make it as natural as it could be.
I've always loved beets. They are dark, blood red and stain everything they touch. It's a beautiful contrast to the bright white arborio rice and I wanted to showcase the beet risotto ingredients in a dark and moody atmosphere.
This photo is a part of a series called "The black tart" made for a French pastry cook. Taken on the top, it is a small wink humor to the Pacman. A greedy Pacman!
The perfect fall cheese platter: I consider cheese platters the best appetiser and the easiest way to start a casual or fancy dinner on a great note. The only thing you need is good quality ingredients: start with a selection of a few cheeses of different textures and pair them with fresh and/or dry food, chutney, jam or honey, some crunchy nuts, crackers or crusty bread.
The perfect fall cheese platter: I consider cheese platters the best appetiser and the easiest way to start a casual or fancy dinner on a great note. The only thing you need is good quality ingredients: start with a selection of a few cheeses of different textures and pair them with fresh and/or dry food, chutney, jam or honey, some crunchy nuts, crackers or crusty bread.
Blueberry ice-cream created for an Australian food magazine - the picture was taken in a hurry as I had only a few moments to shoot: ice-cream won't wait for you and melts fast, making it quite hard to photograph. The idea was to use natural light to make the picture bright and warm but also a little rustic, so it was taken on a wooden table in a garden.
These are petite savoury , with different kinds of dressing on it , the photoshoot for it was perfect and the items were wonderful in taste
A quick weeknight dinner somehow turned into an hour of kneeling on the floor, moving fennel seeds with tweezers, fashioning tiny funnels for ground spices, and trying not to breathe over this pan of bright and fragrant spices.
Cheese filled meatballs with a mushroom sauce from the Italian restaurant "Pan Di Bacco" in Cabo San Lucas. I'm convinced this is one of the best dishes served in any restaurant in Los Cabos. The presentation of the meatballs gave us the idea to go rustic with it. Similar to the last picture we made use of wood colors to compliment the meatballs, the difference is the addition of raw ingredients to cover the table. The basil was key in adding some color contrast. I'll just finish by saying that whenever I'm not eating this, I'm thinking about eating it. It's amazing.
I took this picture for @estamalqueyolodiga, a spanish blog and it is a part of a recipe called "disarmament", with almost two centuries of tradition in Oviedo city, Asturias.
It is an image of a stop motion video we made of the ultimate sour dough sandwich. It is styled by Claire Ferrandi.
