Petra

Schmidt

A moment of pure precision and shared passion: Swiss Michelin-starred chef Chris Knipschild delicately places a single daisy petal onto the plate. I captured this image for his new menu — a tribute to his and my mutual love for detail. The photo not only shows the finesse of his cuisine, but also the quiet intensity behind each creation.

A beautifully plated and flavorful dish by Swiss Michelin-starred chef Chris Knipschild. I photographed it for his new menu — and with the light and setting, I was able to capture the unique atmosphere of his restaurant. This image reflects his culinary style and the refined mood he creates for his guests.

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

I am very pleased that one of the surest I made for a very dear client made it to become a "Winner" photo. This was made for a company which makes the best jam ever ! here in this sujet it is used for a traditional Austrian recipe called "Powidltascherl"

this picture was made for a client who produces organic fish. it is used now for the online shop of this company. important was to keep the freshness of the fish. It is one photo out of a series of 10.

this wonderful dish was created by Alexandre Lipert and his team at thePOTATO Restaurant in ZERMATT / Swiss. Photographed and published for the German Bookazin "ZU GAST".

This dish was created by Niklas Oberhofer, the chef of the Restaurant Epoca by Christian Brandt. We shot this picture in the restaurant on top of an „wooden painting“ which was the central decoration of the restaurant.

This shoot was taken in Swiss at the Guarda Aal Maiensäss Hotel - in the background you can see the Swiss Alps. These features are taken for the bookazines "ZU GAST".

This picture was taken for a company who sells spices. For this company we shot about 400 different spices. It took us more than 1 week ! I have learned a lot about the different spices while doing this. Did you know that there are more than 20 different kind of peppers ?

This was a shot taken for a company which makes jam. Here we show the product itself in the original Glas and also how to use it in a recipie.

this was shot in Berlin in the Hotel The Phoenix. A fine-dining restaurant. the whole story was published in the Bookazin "Zu GAST.

This shot was done in Berlin for the BOOKAZIN "ZU GAST" the owner of the Restaurant is THE DUC NGO. He owns 14 different types of restaurants. 10 only in Berlin in a wide range from Street food to fine dining.

This is one of the famous buns made by The Duc NGO at the Restaurant KIM PAK in Berlin. This was taken for the Bookazin "ZU GAST" along with a portrait of The DUC NGO, who is the owner of more than 14 different restaurants in Germany.

Hugos Restaurant in Munich --This was a shot for the feature about the drinks of this Restaurant. It was published in the Bookazin "ZU GAST". We .were very happy to find such a blasting background. It was one of the stylish interiors.

This picture was shot in Munich the ZUGORAMA. It is part of a feature about the chef DIRK HOBERG. It was taken with available light only to show the softness.

LACHS! FARRO! FENCHEL! A dish from the famous chef from Bodensee from the Hotel Riva at Konstanz - Dirk Hoberg - this was taken for the Bookazin "ZuGast" in Munich at the ZUGORAMA. Dirk is a 2 Michelin cook. He always uses the best ingredients and surprises always with something "extra".

A vegetarian dish from the chef Mario Schneider from "the STEWER" in Vienna. Its photographed at the table in the guest room, to get all ready a feeling of being in the Restaurant´s vibes.

This shot was made in a tiny Viennese restaurant called STEWER - the dishes are photographed in the typical surrounding of this restaurant. So automatically you'll also go with the feeling of being there.

This photo was taken in the very famous vegetarian Restaurant in Vienna called TIAN. Its Chef de Cuisine, Paul Ivić is very famous in the Austrian vegetarian and vegan scene. Actually, we shot all the dishes from above. This dish fascinated me in its simplicity and at the same time in the exciting arrangement of the ingredients when seen from the frontal perspective.