Twelfth Collection

This dish was initially developed for the Bocuse d'Or competition and has evolved since then into a stunning chicken liver parfait with beetroot created by Chef Adam Bennett of The Cross, Kenilworth. His dishes have won so many photography awards and proves that when you've worked together for 6 years, you begin to understand how to best capture a chefs dishes.<br />
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Restaurant: @thecrossatkenilworth<br />
Photographer: @jodihindsphoto<br />
<br />
#awardwinning #international #foodphotographer #london #michelin #chefsofinstagram #talentedchefs
This dish was initially developed for the Bocuse d'Or competition and has evolved since then into a stunning chicken liver parfait with beetroot created by Chef Adam Bennett of The Cross, Kenilworth. His dishes have won so many photography awards and proves that when you've worked together for 6 years, you begin to understand how to best capture a chefs dishes.<br />
<br />
Restaurant: @thecrossatkenilworth<br />
Photographer: @jodihindsphoto<br />
<br />
#awardwinning #international #foodphotographer #london #michelin #chefsofinstagram #talentedchefs
Jodi Hinds

The United Kingdom 🇬🇧

This dish was initially developed for the Bocuse d'Or competition and has evolved since then into a stunning chicken liver parfait with beetroot created by Chef Adam Bennett of The Cross, Kenilworth. His dishes have won so many photography awards and proves that when you've worked together for 6 years, you begin to understand how to best capture a chefs dishes.

Restaurant: @thecrossatkenilworth
Photographer: @jodihindsphoto

#awardwinning #international #foodphotographer #london #michelin #chefsofinstagram #talentedchefs

Making the famous italian "pesto". Just few and easy ingredients: basil, oil, pine nuts, Parmigiano Reggiano and salt. The word "pesto" comes from the italian verb "pestare", to pound in a traditional marble mortar.
Making the famous italian "pesto". Just few and easy ingredients: basil, oil, pine nuts, Parmigiano Reggiano and salt. The word "pesto" comes from the italian verb "pestare", to pound in a traditional marble mortar.
Alessandro Famiani

Italy 🇮🇹

Making the famous italian "pesto". Just few and easy ingredients: basil, oil, pine nuts, Parmigiano Reggiano and salt. The word "pesto" comes from the italian verb "pestare", to pound in a traditional marble mortar.

I was commissioned by a Pastry Chef and a Executive Chef to photograph their christmas dishes of 2016, so I wanted to bring out a soft christmas mood that complements visually this beautiful and tasty food. Beside lighting, I had try creating some shadows to make more realistic the presentation of the food as if it were placed in a real christmas table of any home table.
I was commissioned by a Pastry Chef and a Executive Chef to photograph their christmas dishes of 2016, so I wanted to bring out a soft christmas mood that complements visually this beautiful and tasty food. Beside lighting, I had try creating some shadows to make more realistic the presentation of the food as if it were placed in a real christmas table of any home table.
Enrique Serrano

Mexico 🇲🇽

I was commissioned by a Pastry Chef and a Executive Chef to photograph their christmas dishes of 2016, so I wanted to bring out a soft christmas mood that complements visually this beautiful and tasty food. Beside lighting, I had try creating some shadows to make more realistic the presentation of the food as if it were placed in a real christmas table of any home table.

This dish is brought together with simplicity, a love of the form and arrangement by Chef Adam Bennett and some lovely plates by Goodfellows.  It's a vegetarian dish served at Michelin starred restaurant, The Cross in Kenilworth.<br />
<br />
Restaurant: @thecrossatkenilworth<br />
Crockery: @goodfellows_ltd<br />
Photographer: @jodihindsphoto<br />
<br />
#awardwinning #international #foodphotographer #london #michelin #chefsofinstagram #talentedchefs
This dish is brought together with simplicity, a love of the form and arrangement by Chef Adam Bennett and some lovely plates by Goodfellows.  It's a vegetarian dish served at Michelin starred restaurant, The Cross in Kenilworth.<br />
<br />
Restaurant: @thecrossatkenilworth<br />
Crockery: @goodfellows_ltd<br />
Photographer: @jodihindsphoto<br />
<br />
#awardwinning #international #foodphotographer #london #michelin #chefsofinstagram #talentedchefs
Jodi Hinds

The United Kingdom 🇬🇧

This dish is brought together with simplicity, a love of the form and arrangement by Chef Adam Bennett and some lovely plates by Goodfellows. It's a vegetarian dish served at Michelin starred restaurant, The Cross in Kenilworth.

Restaurant: @thecrossatkenilworth
Crockery: @goodfellows_ltd
Photographer: @jodihindsphoto

#awardwinning #international #foodphotographer #london #michelin #chefsofinstagram #talentedchefs

That Fab sample of Coconut Panna Cotta with tropical fruits and herbs at the 4th Annual Taste of Rancho Santa Fe.<br />
It's a perfect complement to a warm Sunday afternoon; Courtesy - Super talented Pastry Chef of 'The Bridges at Rancho Santa Fe'.
That Fab sample of Coconut Panna Cotta with tropical fruits and herbs at the 4th Annual Taste of Rancho Santa Fe.<br />
It's a perfect complement to a warm Sunday afternoon; Courtesy - Super talented Pastry Chef of 'The Bridges at Rancho Santa Fe'.
Bhadri Kubendran

The United States 🇺🇸

That Fab sample of Coconut Panna Cotta with tropical fruits and herbs at the 4th Annual Taste of Rancho Santa Fe.
It's a perfect complement to a warm Sunday afternoon; Courtesy - Super talented Pastry Chef of 'The Bridges at Rancho Santa Fe'.

A gorgeous dish by Chef Alan Barrins at Corrigans, Mayfair (London) entitled 'GIANDUJA CHOCOLATE & HAZELNUTS'<br />
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Restaurant: @CorriganMayfair, @corrigans_mayfair<br />
Chef Patron: @CorrigansFood <br />
Chef: @abarnesy08<br />
Photographer: @jodihindsphoto<br />
<br />
#foodphotographer #seabass #finedining #talentedchefs #chefsofinstagram #foodelia #internationalfoodphotographyawards #saffron #mussels #Corrigans #greatbritishmenu #mayfair
A gorgeous dish by Chef Alan Barrins at Corrigans, Mayfair (London) entitled 'GIANDUJA CHOCOLATE & HAZELNUTS'<br />
<br />
Restaurant: @CorriganMayfair, @corrigans_mayfair<br />
Chef Patron: @CorrigansFood <br />
Chef: @abarnesy08<br />
Photographer: @jodihindsphoto<br />
<br />
#foodphotographer #seabass #finedining #talentedchefs #chefsofinstagram #foodelia #internationalfoodphotographyawards #saffron #mussels #Corrigans #greatbritishmenu #mayfair
Jodi Hinds

The United Kingdom 🇬🇧

A gorgeous dish by Chef Alan Barrins at Corrigans, Mayfair (London) entitled 'GIANDUJA CHOCOLATE & HAZELNUTS'

Restaurant: @CorriganMayfair, @corrigans_mayfair
Chef Patron: @CorrigansFood
Chef: @abarnesy08
Photographer: @jodihindsphoto

#foodphotographer #seabass #finedining #talentedchefs #chefsofinstagram #foodelia #internationalfoodphotographyawards #saffron #mussels #Corrigans #greatbritishmenu #mayfair

Natalia Mantur

Poland 🇵🇱

Mika Rampa

Finland 🇫🇮

Wolfgang Rada

Austria 🇦🇹

Daniele Fiore

Italy 🇮🇹

Joanna Lewicka

Poland 🇵🇱

Natalia Mantur

Poland 🇵🇱

Mika Rampa

Finland 🇫🇮

Wolfgang Rada

Austria 🇦🇹

Joanna Lewicka

Poland 🇵🇱

Natalia Mantur

Poland 🇵🇱

Mika Rampa

Finland 🇫🇮

Wolfgang Rada

Austria 🇦🇹