Lorenz
Spalt
🇦🇹 Austria
Munich (Germany)
With us
8 months
Studio Name
ADREVO
As a consulting agency with a creative and a commercial service portfolio, we always look for the best ways to shine a light on our clients. Since our main partners are hotels and restaurants and hands-on is an important USP of our company, doing some shootings on our own is something we are offering from time to time. The pictures you see in my profile are set up with the best and most interesting chefs I know and shot by myself.
Winning photos
At eder&sons in Maria Alm, Salzburg, Chef Simon Eder presents an artful composition of delicate Hamachi, paired with gently pickled Spitzkraut, refreshing grapefruit segments, and a subtle hint of peanut for depth and texture. This refined dish balances elegance and regional inspiration, served with visual poetry on a handcrafted plate.
114th Collection
Chef Simon Eder of eder&sons in Maria Alm, Salzburg, crafts a playful yet elegant duo of flavors: a golden arancino, topped with tomato and saffron notes, paired with a delicate wild salmon tartare, elevated by refreshing cucumber and creamy yogurt served in an eggshell.
114th Collection
Celery variation made of relish from celery green / celery in salt dough / celery cream / mustard seed jus / capuchin cress oil. By chef Florian Dornstauder at Romantik Hotel & Restaurant Die Gersberg Alm in Salzburg, Austria.
111th Collection
This creation, prepared by chef Florian Dornstauder, consisting of roasted saddle of venison with wild cauliflower, pickled plums, roasted macadamia nuts, and Périgord. Served at Romantik Hotel & Restaurant Die Gersberg Alm in Salzburg, Austria.
108th Collection
Pear / Pumpkin Seed Oil / Tahitian Vanilla
The pear is served in various textures (pickled, crispy and gel). The vanilla as ice cream and crèmeux and everything is rounded by Styrian pumpkin seed oil, natural and crumble.
Made by chef Florian Dornstauder at Romantik Hotel & Restaurant Die Gersberg Alm in Salzburg, Austria.
Beef tenderloin with braised ox, caramelized cauliflower, ragout of red plums, salted hazelnuts, and spicy cress. By chef Florian Dornstauder at Romantik Hotel & Restaurant Die Gersberg Alm in Salzburg, Austria.
108th Collection
The scallop shell with fennel is served in the whole shell, bound together with an organic string. The intense flavor is achieved by the "cafe de Paris", a special mixture of herbs that complements the taste of the scallop, without overpowering it. Made by the chefs Lukas Ziesel and Simon Eder at the restaurant eder&sons in Maria Alm, Austria.
106th Collection
This creation, prepared by the chefs Lukas Ziesel and Simon Eder, consisting of red prawn, cabbage and cantaloupe melon is decorated and finished with oils of different consistencies and flowers from the restaurants own garden. Served at eder&sons in Maria Alm, Austria.
106th Collection
