Flor de Sakura, a cocktail based on Bonanto, fine sherry and multifloral mead created at @SiamThaiChile by their wonderful team of bartenders. Located in the Barrio Italia of Santiago de Chile, Siam Thai, famous for its cocktails and its biannual menu renewals that seek to offer different flavors each season.
The team of bartenders seeks to create cocktails always innovating in creativity and processes @j.riosb @baviveros @oenanocortala @joce.barmaid
El Buena Vibra is a cocktail with coconut flavored rum, blue curacao and other secrets, created in a bar that no longer exists in the city of Maracaibo, Venezuela. Don Pater was in charge of creating his own version of this iconic drink, maintaining its tropical essence @coctelesdonpater84th Collection
I took this photo for a brand that I have worked with frequently, the idea was to capture a little of the movement when you serve the gin in a glass. @ginprovincia82nd Collection
The Unusual Sour, created by Sergio @mr.spinser, it is a transparent pisco sour. It is one of the flagship cocktails of Malva Loca @malvaloca.cl directed by Renzo @tissinetti . When I took this photograph, I had in mind to photography the exact moment in which the essential oils of the lemon peel shoot out.82nd Collection
This dish was created by @cheffvieira for the new menu of Mía Bar, I have photographed many times for Jorge and his team, and this time he wanted the photos to be more minimalist and let the dish speak for itself.79th Collection
Make this shot was a lot of fun, I was photographing dishes and pasta all day in a pasta factory, almost at the end they decided to take some photos of raw products and as soon as I saw these linguine, I told myself that I had to take a macro shot of them.79th Collection
This photo marks a before and after, it was taken in 2020 shortly after the quarantine was relaxed in Santiago de Chile and the first restaurant I attended in the spring, to take this photo I used a steamer while my assistant held the camera.
The restaurant is called @eltemplosushi on instagram you will find it
Clams au gratin with white sauce, scented with Trä-Kál, anise, buttery cheese and toasted garlic.
Chef Luis Aurelio Garay. Restaurant 1756
I took this photo for a restaurant that closed after the social explosion that happened here in Chile.
It is a nice memory of a place that had potential, but circumstances led to its closure.