By Chef Lars Scharp - Restaurant LARS Amsterdam
North Sea crab | Foie | Sunroot
By Chef Lars Scharp - Restaurant LARS Amsterdam
Codfish | Salsify
This rosemary-infused pomegranate blood orange mocktail was so fun to shoot. The smoke used creating a portable food smoker, turned blue without my intent. However, it helped make the image what it is.
By Lars Scharp - Restaurant LARS Amsterdam
Steak tartar | Bundle mushroom | XO
Who knew that literally throwing jugs of water at a glass bottle could create those types of splashes? This was loads of fun to shoot, all-be-it a big clean up after. The final image with the shots became a large composite, as this was shot for the most part one light at a time.
By Chef Dennis Huwaë - Restaurant Edel by Dennis
Dorade | Chili | Som Tam | Coriander chips
A favorite restaurant of mine for its abundance of daylight and farm to table concept. A beautiful dish of Kohlrabi by chef @jostimmer @restaurantdekas in Amsterdam
By Chef Dennis Huwaë - Restaurant Edel by Dennis
Angus Succade | Corn | Avocado | Chimchurri | Taco
Lightly cured steelhead trout, beetroot gazpacho, yogurt mousse, barley dill, cucumber sorbet, marinated cucumber
By chef @davidamueller @bauhausrestaurant
Campagna pubblicitaria realizzata per “Cantele Winery”. Abbiamo cercato Il forte impatto cromatico del rosso nei diversi elementi che compongono l’immagine, per rimandare al colore del rosato che viene pubblicizzato.
Chinese Spare Ribs with deep flavors of hoisin and spice powders coupled with the saltiness of soy sauce and the light, sweet flavor of honey.
This red pear was the perfect, well-behaved subject. I had so much fun using a reflective surface and water to make it look like it was floating. I also tried for the first time double diffusing the light from the back, creating that beautiful silhouette!
Behold! What you are gazing at with curiosity and perhaps a vague sense of carb-fueled hunger, is a hand-made icecream boulder with edible soil, being served out of a vat of liquid nitrogen.
Going into this shoot, I had no idea who Chef Janice Wong was. That's commonly referred to as 'poorly researched pre-production'! Already named Asia's Best Dessert Chef (twice), her creations were unlike anything I had seen before or since.
She is a force of nature when it comes to dessert creations, was a pleasure to work with and quickly learned that I am as obsessive with crafting light as she is with her own craft. Which was a beautiful synergy!
Outcome: Great client, great desserts, great plating, great light, great project!
Location: 2 am: Dessert Bar, Singapore.
This image was created for my portfolio and my own creative enjoyment. I created a set in my kitchen and photograph the bread using natural light.
Dolce tipico leccese, il Mustacciolo. Serviva un aspetto molto rustico e casereccio per esaltarne la sua soffice croccantezza.
Realizzata per “La Cotognata Leccese”
Chef Keith @thegroundkitchen who worked in Sydney and then opened his own restaurant in Sai Ying Pun in Hong Kong. What a fun shoot and just down the road from where I live.
By Chef Lars Scharp - Restaurant LARS Amsterdam
Kingfish | Ponzu | Celery
If you like Italian cuisine, then this appetizer is for you and it is very quick to cook. For the tapenade, you will need black olives, olive oil, and freshly made ciabatta.
Honored to shoot new restaurant opening menu for Chef @josiahcitrin Costa Restaurant in Manhattan Beach CA., this delicious dish is Carrots / Passion Fruit / Fresno Chili / Lime
https://www.costa-mb.com
Oats muffins with apple and hazelnut sweetened with honey and tagatose
Camera: Fuji X-T3
Lens: Fujinon 16-55 mm
Shot using natural light.