One Hundred and Sixteenth Collection

Capturing the Nyonya Kueh Vibes – Mood Shoot for Kelong Sampanman’s Jurong Collection at Jurong Point.

New on the menu at De Veranda Amsterdam: fresh sea bass ceviche with leche de tigre, baby corn, mango, and crispy squid crackers. A vibrant and flavorful dish you don’t want to miss! #icnphotography highlyrecommended

This photo, taken at Bar 0.2 in San Juan, Puerto Rico for Tres Santos Mezcal, was styled to feel warm, artisanal, and rooted in natural textures. For the lighting, I used a single directional softbox placed high and to the left, angled down to create strong highlights on the bottles and citrus while casting soft shadows to the right. This setup enhances the glass reflections and gives depth to the product labels without overwhelming them.

A bounce card was used on the opposite side to softly lift the shadows and maintain detail, especially around the tangerines and cloth. The backdrop—a weathered olive green wall—adds texture and contrast while reinforcing the rustic, handcrafted vibe of the brand. Every element, from the wood and linen to the fruits and glassware, was chosen to reflect the earthy and bold identity of the mezcal itself.

Galette is a timeless French classic, known for its rustic beauty and rich history that spans centuries. Traditionally made with a buttery, flour-based crust shaped into a circle, a symbol of the sun and abundance, it has transformed over time into a versatile dish open to endless creativity. Whether filled with sweet fruits and cream or savory blends of vegetables and cheese, the galette has become a beloved favorite across cuisines. This particular version is gluten-free, made with homemade milk kefir, and generously filled with ripe tomatoes because few things capture the essence of summer better than juicy, flavorful tomatoes.

My best friend - R.I.P. - was a Dungeons & Dragons fan and a DM. One day he introduced me to the D&D Cookbook; a place where food and fantasy come together and nothing ever spoke to me more vividly than these two topics. Fantasy was always a part of my life and everything I do. It was a main source of inspiration.
This Bouillabaisse was inspired from the cookbook and one of the most interesting parts of creating this was that I had to go to my grandmother's house in order to find some authentically old looking props, to match the scene I was building. The sourdough bread was provided by Diver Baker.

Kelong Sampanman’s Nyonya Set Collection – A nostalgic spread of heritage delights featuring handcrafted kueh, freshly steamed putu piring, traditional kaya toast, and classic local brews of kopi and teh.

Tomatoes, olive oil, mozzarella, and garlic are my go-to summer essentials. Whether I’m making a light salad or mixing them into gluten-free pasta, they’re always in use. With a sprinkle of sea salt, a handful of fresh herbs, and a glass of good wine, you've got the taste of summer in every bite.

An exceptional restaurant in the heart of the country and the capital. U Wieniawy in Warsaw. Polish officer cuisine refers to the culinary history in which native traditions were boldly enriched with the taste of the big world. Everything we know and like prepared with Uhlan imagination!

Here cheesecake with chocolate!

@marcin4funphotos @fotofoodie
@uwieniawy_restauracja
@nikon_pl @nikoneurope @nikonusa @godox_global

This was actually a homage to Nikki Astwood and my entry into an Instagram challenge hosted by her and Food Art Project.
I wanted to try an slightly break the common way of laying out these kinds of setups. Instead of a square, heart or circle with a defined edge, I thought of creating a more dynamic shape that would lead us to the hero dish.
This photo also won first place. Thank you Nikki and Mridul.

New "Black" manu variation of food at Blue Mountain hotel In Poland / Szklarska Poreba , one of the best places to come to with family. Place where children are taken care of as well as you and your taste buds.

Dish prepared by chef Mikolaj Okupski and it's : Vegetarian tartare
Tomatoes, sun-dried tomatoes, roasted almonds, French mustard, fresh basil, garlic, red onion, chili, olive oil, herb croutons, onion butter, chive oil.

@marcin4funphotos @fotofoodie
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I had this vision of a monochromatic blue set and the most prominent thing on that set would be the orange yolk of a soft boiled egg.
I proceeded to collect all the blue props I could find and started building. An additional touch that helped me enhance the storytelling, was the collaboration with Queen Of Embroidery - Neveen Wassef. She hand embroidered my favorite quote as well as an unfinished dove on a circular canvas in Sashiko stitching to match the little blue bread basket. It was a great delight and an honor to have her contribute to this project.
Two years after I took this photo, I went back and rebuilt the entire set once again in order to create a matching video for the story and enter an online challenge. That video also won the Best Video award.
The Blue Breakfast is still one of my proudest pieces and I believe that it holds symbolic value that reflects the sadness that goes on in the world, while we still manage to enjoy our lavish breakfasts.

New "Black" manu variation of food at Blue Mountain hotel In Poland / Szklarska Poreba , one of the best places to come to with family. Place where children are taken care of as well as you and your taste buds.

Dish prepared by chef Mikolaj Okupski and it's : Salmon fillet, pearl couscous, seasonal green vegetable trio, grilled lemon
@marcin4funphotos @fotofoodie
@blue_szklarska @nikon_pl @nikoneurope @nikonusa @godox_global

Short rib with creamy palomito puree beans and beef jus.
One of the amazing dishes in the only Latam’s 50best Restaurant in Barranquilla, Colombia.

Summer parties call for bite-sized essentials, like these mini sandwiches with a sourdough baguette base, fresh salad, cheese, delicious ham from the featured brand, cocktail tomatoes and cornichons.

A lukewarm brioche with compote of Cévennes onion, guanciale and Imperial Heritage caviar. Shot at restaurant Hédoné, Tongeren, Belgium.

I wanted to shoot these lemon tarts with a complementary color palette to make the yellow color stand out.

Friends and Food
Photo taken for the Chinese barbecue restaurant, Neon Smoke in Lisbon, Portugal.

Special thanks to Tomás Mesquita, the model in the photo.

A masterpiece made with domestic chicken teriyaki, mixed with truffles and served on toasted bread.
The concept of the shop is to make truffles more part of everyday life.
I tried to take this photo in a slightly pretentious way.

“Taste of the Season”
Summer cherries at their finest — fresh, vibrant, with a glistening sheen of water droplets. A simple, nature-inspired composition highlights the true beauty of the product. The image is created to convey the taste of summer through a visual story.

Elegant Fish

the iconic halibut from this Michelin star rated restaurant is prepared using ambient heat; it's gently rubbed in oil and rested high above the flames of the grill, gently rotated to achieve an even cook. It absorbs additional flavors from the fats and sugars caramelizing from the proteins on the direct flame two feet below.

color play + texture showcase!

I love it when textures shine and the food speaks for itself.
Behind this photo was a client asking for a very natural style, something that reflected the lifestyle of the place and stayed far from anything overly staged.
They wanted people to truly feel what it’s like to dine at that restaurant.
And this was the result: the outcome of a photography team that listens and a chef who cooks with intention.

This bundle shot is full of summery vibes showcasing locally produced rapeseed oil and its basil and garlic infused variations. Their practical size makes them perfect for versatile use in the kitchen and outdoor BBQ feasts.

Shot at restaurant Stad 10, Hamont-Achel, Belgium.

Client work, new images for Noe Valley Bakery's Noe-O cake

Peking Duck
Photo taken for the Sichuan Chinese restaurant, The Old House in Lisbon, Portugal

Minimalist French Art

Vibrant, Midsummer-inspired salad with locally grown herbs, edible flowers and salads from the modern greenhouse and vertical farming facilities of one of Finland’s most recognised brands.

Shot at restaurant Stad 10, Hamont-Achel, Belgium.