One Hundred and Thirteenth Collection

Serving time @johnchefshall

A wonderful creation of 3star chef Thomas Bühner.Photographed for the POP UP Restaurant TambosiUp in Munich .

Clear, clutter-free creative direction suits the brand and this particular product, so I featured only the bar & its key ingredients on a mono-colour backdrop with the main branding colour & a playful negative space that is perfect for a logo or creative copy.

Chef @figur_chef
Restaurant @bistrogreentable
Session Producer @jula_czuprynska

Winter tea: a jug of black and fruit tea, rosemary, anise, ginger, orange, cloves
Served at one of the most lovely places in lower silesia Poland - Villa Greta
@villagretapoland
@marcin4funphotos
@fotofoodie @nikon_pl @nikoneurope @nikonusa @godox_global @ulanzi.official

There is never enough Pringles in your shopping cart - right? A personal project where I was playing with different lighting setups and my favorite - flying food elements.

Spring Cheers in Full Bloom!

Spring Chicken | Gnocchi | Salsify | Pointed Cabbage | Perigord jus Chef Hette Hettema @centralparkvoorburg

Dinner at the palace

The best Coffee

Pierogis are the comfort food of every Pole. After you make these Sweet Pierogi with Raspberry Ricotta Cheese filling, you will know why.
Delicate, tender dough, floral notes, and creamy, fruit-filled center all this in one bite of the Sweet Pierogi.

The culinary experience begins with a delicate selection of raw seafood by the talented Chef Giuseppe La Marca, very fresh and expertly presented. The scent of the sea combines with the elegance of Royal Food Caviar caviar, creating an unforgettable harmony of flavors

A shot for a restaurant owner who wanted something a little exciting. So I added the smoke

Dark Jewels.
In the quiet allure of shadows, Dark Jewels gleam.
Each glint, each curve, whispers secrets of indulgence; a fleeting moment where simplicity meets timeless sophistication.

Seafood Cocktail with Miso
Totanis / Sepia / Calamari

This photograph was taken during an exclusive cooking course, capturing the culinary artistry of Nico and Jörg Sackmann.

Father and son, Nico and Jörg Sackmann, are a dynamic fine-dining duo. Their passion for gastronomy drives them to craft dishes that surprise and delight, blending regional roots with modern techniques.

Jörg Sackmann’s decades of classical expertise meet Nico Sackmann’s fresh impulses, modern approach, and global inspirations. Their balance of tradition and innovation defines their cuisine.

For them, cooking is more than a craft—it’s an art that brings people together and creates memories. Their inspiration comes from the Black Forest, their travels, and constant culinary dialogue. Their cookbook, SACKMANN: Unser Kochbuch, presents 248 exceptional recipes reflecting their philosophy.
Herzliche Grüße
Eulalia Twaróg

I aimed to reveal the deliciousness hidden in this home-delivery bag in an eye-catching way with various actions from splashes, dips and flying sauces.

Chef @figur_chef
Restaurant @bistrogreentable
Session Producer @jula_czuprynska

VEGE Celery cream with pear and mascarpone, walnuts from Villa Greta's orchard, truffle oil.
Served at one of the most lovely places in lower silesia Poland - Villa Greta
@villagretapoland
@marcin4funphotos
@fotofoodie
@nikon_pl @nikoneurope @nikonusa @godox_global

Its Gin'o clock time.

Amuses bij chef Hette Hettema @Centralparkvoorburg

Easy Braised Polish Cabbage – Kapusta zasmazana is a simple yet flavorful side dish.
With caramelized onions, aromatic spices, and a touch of tanginess from sauerkraut juice, this dish is packed with comforting flavors.

The composition shot from above enhances the natural beauty of the ingredients, presenting them almost like precious gems. The different textures, from the shiny Royal Food Caviar to the rough wood, create an interesting visual contrast curated by Chef Giuseppe La Marca.

Red was the theme and this picture is all about styling a pasta dish

Chef @figur_chef
Restaurant @bistrogreentable
Session Producer @jula_czuprynska

Homemade cake: cheesecake with raspberry topping (simply delicious)
Served at one of the most lovely places in lower silesia Poland - Villa Greta
@villagretapoland
@marcin4funphotos
@fotofoodie @nikon_pl @nikoneurope @nikonusa @godox_global

This Creamy Cauliflower with Potato Soup proves that simple ingredients can create deep, satisfying flavors. Roasted cauliflower, creamy potatoes, rich broth, anything but boring soup.

A wonderful interpretation of pork cheek masterfully executed by Chef Stefano Bartolucci. The meat cooked in CBT is placed on a cream of potatoes, herb emulsion and Grand Marnier caviar

Celebrating with Moët in unique interiors of Mövenpick Resort & Spa Karpacz - Poland

@marcin4funphotos
@fotofoodie
@movenpickkarpacz
@movenpickhotels
@nikon_pl @nikoneurope @nikonusa @godox_global
@moetchandon

New menu at Mövenpick Resort & Spa Karpacz - Poland
Soup - Karkonoskie Kyselo /puree/boletus/truffle/lovage oil
Made by chef @andrzej_sawka

@marcin4funphotos
@fotofoodie
@movenpickkarpacz
@movenpickhotels
@nikon_pl @nikoneurope @nikonusa

New menu at Mövenpick Resort & Spa Karpacz - Poland
Pierogi - pickled beetroot pierogi/ cheese from Kamienna Góra /mushroom chips/balsamic vinegar caviar/olive oil caviar/parsley oil
Made by chef @andrzej_sawka

@marcin4funphotos
@fotofoodie
@movenpickkarpacz
@movenpickhotels
@nikon_pl @nikoneurope @nikonusa