I'm just a professional photographer who fell in love with an executive chef. Although I have my M.F.A. in Photography from SCAD and successfully ran a portrait studio for over 11 years, I am relatively new to the food photography world. Connect with me on instagram to follow my photographic evolution. Cheers!
Chilean Sea Bass with spring pea risotto, pea tendrils, and basque pepper coulis by Executive Chef Justin Hayes with Cork & Flame in Evans, GA.67th Collection
Tableside S'mores presented by Executive Chef Justin Hayes at Cork & Flame in Augusta, Georgia. This dish features house-made marshmallows and chocolate with a sea salt fire.66th Collection
I feel like underneath the world of food photography is a small niche or specialization for restaurant photography. When I’m shooting, it is during service, and in a fine dining restaurant, so my footprint as a photographer has to be minimal. For this, I use ICE light made by Wescott which allows me the most minimal photographic footprint possible four sets like this.65th Collection