Best in 2024 2023 2022 2021 2020 2019 2018 2017 2016

N1 Food Photographer of 2020

Lyan van Furth

Naaldwijk

Photos participating in the competition

About Lyan van

Food is my passion. My goal is to translate the chef's creation in to a wonderful food photo. Together we make the most amazing creations. I shoot the photo's right in your restaurant. I'll bring all the necessary material needed, lights, stands and camera. You just make sure it looks great on the plate! If requested i can also make great photo's of your restaurants interior and staff.

Participation dates

Collections49 — 60

16 Oct.2019

20 Oct.2020

Winners in 2020

Paul Williams

Australia 🇦🇺

Sascha Perrone

Germany 🇩🇪

David Ironbar

The United Kingdom 🇬🇧

Top 10 photographers of 2020

4077
71 photos, Number One

Past engagement

71 photos, Number One

Past engagement

By Lars Scharp - Restaurant LARS Amsterdam<br /> <br /> Pheasant | Sauerkraut | Kale | Pumpkin<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />
By Chef Lars Scharp - Restaurant LARS Amsterdam<br /> <br /> Kingfish | Ponzu | Celery<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />
By Chef Dennis Huwaë - Restaurant Edel by Dennis<br /> <br /> Angus Succade | Corn | Avocado | Chimchurri | Taco<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />
By Chef Dennis Huwaë - Restaurant Edel by Dennis<br /> <br /> Dorade | Chili | Som Tam | Coriander chips<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />
By Lars Scharp - Restaurant LARS Amsterdam<br /> <br /> Steak tartar | Bundle mushroom | XO<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />
By Chef Lars Scharp - Restaurant LARS Amsterdam<br /> <br /> Codfish | Salsify<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />
By Chef Lars Scharp - Restaurant LARS Amsterdam<br /> <br /> North Sea crab | Foie | Sunroot<br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br />
4409
45 photos, TOP3
4222
41 photos, TOP3
4101
39 photos, TOP5

Past engagement

39 photos, TOP5

Past engagement

Lightly cured steelhead trout, beetroot gazpacho, yogurt mousse, barley dill, cucumber sorbet, marinated cucumber<br /> By chef @davidamueller @bauhausrestaurant
A favorite restaurant of mine for its abundance of daylight and farm to table concept. A beautiful dish of Kohlrabi by chef @jostimmer @restaurantdekas in Amsterdam
Thank you chef Victor Garvey @solasoho for always creating beautiful dishes which are a joy to take pictures of! <br /> Sea bream Crudo
A classic with a twist - Egg & Soldiers with Launceston Place's Victorian interior<br /> By chef @benmurphychef @launcestonplace London
A Passionfruit Soufflé with dark creamy chocolate by the amazing Chef William Drabble who has held a Michelin Star for the past seven years @sevenparkplace @stjameshotelandclub
A stunning dish of Six Oysters on dry ice by the amazing chef Victor Garvey <br /> Loved the flow of the dry ice and colors of the seaweed and oysters<br /> <br /> Restaurant - @solasoho in London<br />
It's the perfect color combination of plate and background to make the tortellini stand out. <br /> Thank you, Chef and Restaurateur Victor Garvey @solasoho
Squab Pigeon by chef Victor Garvey @solasoho<br /> Pigeons are trending :) <br /> Daylight soft box with a high shutter speed to catch the drops
Herb encrusted cod on a bed of Romanesco, Purple Cauliflower, Oyster Emulsion, and Yoghurt. <br /> Beautifully plated by chef @mattefrg at @salut.restaurant in London
Sashimi of Pacific red snapper with pickled hon shimeji, caramelized Maui onion, sage, grilled hazelnut, and lavender ponzu<br /> <br /> By chef Victor Garvey @SolaSoho
4172
38 photos, TOP5
Strawberry sorbet with Blueberries that is creamy, refreshing, vibrant in color and flavored with a little added liqueur.
Biltong, a South African classic!<br /> Air cured meat marinated with South African herbs and spices. Also a great source of Vitamin B12 too.
Chinese Spare Ribs with deep flavors of hoisin and spice powders coupled with the saltiness of soy sauce and the light, sweet flavor of honey.
The aroma of saffron, the world’s most expensive spice. Taken in natural light.
Raw button mushrooms ready to be used for mushroom soup.
Cottage Cheese with a sprinkle of Chilli flakes & Chives on rustic biscuits, taken in natural light. <br />
Fresh oysters served on a bed of crushed ice with a sweet chilli dressing.
Frosted blackberries served over mint yogurt and decorated with mint leaves.
4262
34 photos, TOP10
Who knew that literally throwing jugs of water at a glass bottle could create those types of splashes? This was loads of fun to shoot, all-be-it a big clean up after. The final image with the shots became a large composite, as this was shot for the most part one light at a time.
This rosemary-infused pomegranate blood orange mocktail was so fun to shoot. The smoke used creating a portable food smoker, turned blue without my intent. However, it helped make the image what it is.
This is probably one of my most favorite photos that I have taken. The mood of this shot takes you to a whole other world, and yet, the bright colors and beautiful texture of this autumn Brussels sprout salad shines! <br /> <br /> This was lit with a speed-light using an octagon umbrella, and the backdrop was lit using a snoot.
This chocolate cake sat in my house for days until I could find time to shoot it. None of the chocolate chips wanted to fall at the right time, but it was a fun sticky mess. Also, this was the first time I introduced gels (the blue light) into my photography!
This red pear was the perfect, well-behaved subject. I had so much fun using a reflective surface and water to make it look like it was floating. I also tried for the first time double diffusing the light from the back, creating that beautiful silhouette!
With this photo, I was focused on learning that perfect backlit spotlight. I was inspired by a photo with a similar composition, and then I added my own flare to it, with coffee beans and coffee flying everywhere. It ended up a very fun, and whimsical shot!
The angle of seeing the pour shot from below was a last-minute decision. I had previously created a blue martini photo and loved the idea of everything in black and white except for the drink. Getting to see the movement of the drink was an added bonus!
One of many in a series of waffle shots that I took, I love how the dusting of powdered sugar looks like snow falling atop the berries. It is perfect for this holiday season!
This was my very first major composition with a solid backdrop, aside from black or white. And it was my first time using the color pink in any of my photography! I loved being able to incorporate the roses falling, and the one stemmed rose that leans against the glass.
I had been wanting to do a flying cereal photo for a while. However, I had no idea how I wanted to approach the shot. So, when I went to photograph it, I played with the angles and landed on this. I am very happy with how it came out!
4346
34 photos, TOP10
The great Australian Barramundi. My client flew a chef up from Sydney to Brisbane, solely to fillet this cut perfectly. With its cold firmness and color maintained, it's freshness is undeniably apparent and just the tempting look that my client asked for. <br /> I'm really happy with the character of light crafted for this shot, which I intended to subtly mimmick oceanic ripples while maintaining an even light on the actual fish itself. <br /> Food styling: Pete May.<br /> Studio gear used: Bowens 500W (2 heads), keylight flagged with a custom flag, large softbox fill and 1x bounce card.
Behold! What you are gazing at with curiosity and perhaps a vague sense of carb-fueled hunger, is a hand-made icecream boulder with edible soil, being served out of a vat of liquid nitrogen.<br /> Going into this shoot, I had no idea who Chef Janice Wong was. That's commonly referred to as 'poorly researched pre-production'! Already named Asia's Best Dessert Chef (twice), her creations were unlike anything I had seen before or since. <br /> <br /> She is a force of nature when it comes to dessert creations, was a pleasure to work with and quickly learned that I am as obsessive with crafting light as she is with her own craft. Which was a beautiful synergy!<br /> Outcome: Great client, great desserts, great plating, great light, great project!<br /> <br /> Location: 2 am: Dessert Bar, Singapore.<br />
Cover shot for a food distributor's catalog (hence, the negative space for the masthead in the top left corner).<br /> My client wanted a nicely balanced shot that said 'rustic charm meets fresh Australian summertime food'.<br /> I think the shot meets the brief very nicely and the client was very happy.<br /> Photography: Paul Williams<br /> Food Styling: Peter May<br /> Location: Brisbane
You'd be forgiven for thinking that this plating is the work of a fine dining restaurant, yet my client was actually a surf club! <br /> They have worked hard to break the surf club mould for 'standard food fare' and wanted to showcase their beautiful contemporary dishes with what was a very large and enjoyable shoot.<br /> Photography & styling: Paul Williams<br /> Location: Gold Coast, Australia.
Catalogue hero shot for mediterranean-inspired eating.<br /> Loving that 'shared meal-feel' with blue tabletop bathed in subtly mottled light (created in-studio to mimmick branches overhead at a shady al-fresco lunch spot).<br /> Photography: Paul Williams<br /> Food Styling: Peter May<br /> Location: Brisbane, Australia.
I crafted the light in this shot to mimmick shafts of sunlight penetrating the ocean.<br /> This was a hero shot for a well-established seafood restaurant, which was in desperate need of refreshing their marketing content.<br /> We settled on a low-key art direction, to really make them stand-out from their competitors in the seafood space.<br /> The result? A 40-fold increase in their online bookings within 4 weeks!<br />
This award-winning Australian Wagyu beef burger was actually shot in-studio.<br /> The light was created to replicate outdoor sunlight shining through a gumtree canopy.<br /> This effect was achieved by custom-making an intricate flag to fire my 500-watt key light through.<br /> The result is a uniquely Australian quality of light - and one very happy client!
This exquisite dish was created by Chef James Fiske, on Australia's Gold Coast.<br /> His plating is as masterful and considered as his flavours. Though possibly what I like most about Jim is his inability to throw away food (unlike many chefs). He will literally stand-over you and ensure that you eat his dishes once you've shot them. A huge bonus for a skinny photographer!<br /> For this shot, I wanted to include a nod to the fabric divider curtains that are a prominent feature of the restaurant. This anchors the shot with ownable art direction for the establishment and meshes beautifully with the colour palette of the dish.<br /> LIGHTING GEAR USED: 2x 500W Bowens Esprit studio lights with softboxes, plus bounce-card.
The client's brief for this job was to create a scene that attracts customers to the hotel's winter high tea/coffee offering.<br /> While most of the shots were more high-key and high-brow, we found a cosy corner of the restaurant to shoot this more rustic, somehow earthy image. <br /> To me, this is a great image to market a winter season offering. The condensation on the Chemex that eludes to warmth, the scatter of beans that illustrates unprocessed freshness, the subtly-lit chair that invites an occupant and the steam drifting lazily out of the far mug just says to me "Cancel my plans for the next hour and take my money, waitress"! :-)<br /> LIGHTING INSIGHTS: Lit with 1x 500W Bowens studio flash (+ bounce card). Focus spot with snoot attachment cast the faux bay window shadow across the table.
This was shot for clients who initially needed to be convinced about the value of food pro photography. Nonetheless, they gave my Stylist and I their full trust - I was pleasantly surprised when we suggested a low key shoot to stand out against their competitors, who were all using light & bright high key images. <br /> It paid off. Very shortly after their new website launched with new suite of marketing images, their online bookings grew 40-fold and their business is now in the position that they wanted to get to; turning a profit with healthy numbers and ready for sale so they can retire! Feels great, as they were really nice people... :-)
3886
31 photos, TOP10
A dish with langostino by Chef Pierre Beckerling in the restaurant IUMA by Dyllong & De Luca in Dortmund - Germany. IUMA is a restaurant with an international atmosphere and cuisine inspired by Japan, which also remains true to the products from the local region.
An incredibly creative interpretation by chef Benajmin Peifer in the Restaurant "Intense" that takes a regional classic from the german region Rheinland-Pfalz to a new level. The individual components are a macaron made from sauerkraut juice, terrine made from duck liver, gelled onion jus with pickled mustard seeds and chips from Palatinate black pudding.
A dish by chef Michael Dylling in the "Palmgarden" restaurant in Dortmund / Germany: turbot with truffles, mushrooms, and Jerusalem artichoke.
A dish by chef Lukas Jokobi in the modern European-Asian fusion Restaurant "zweigleisig" in Düsseldorf: oyster with fermented beetroot and gin.
A dish by the young and innovative chef Tobias Rocholl in the Brogsitter restaurant in the wine region around Bad Neuenahr-Ahrweiler.
A dish called "Campari Orange" with blood orange, Campari and white chocolate by star chef Iris Bettinger and her team in the Reuter restaurant in Rheda-Wiedenbrück.
A wonderful and modern interpretation of the classic bouillabaisse made by star chef Igor Yakushchenko in the restaurant Le Corange in Mannheim / Germany.
Ora King salmon with colorful beetroot, lamb's lettuce and walnut made by star chef Igor Yakushchenko in the restaurant Le Corange in Mannheim / Germany.
A creative dish by head chef Pierre Beckerling in the IUMA restaurant in Dortmund, which has the cool name "Blood Donation" and is dominated by beetroot.
A creative dish by chef Nils Henkel, one of the best chefs in Germany, which has been awarded two stars by the Michelin Guide in the Schwarzenstein restaurant.
586
29 photos, TOP10

Past engagement

29 photos, TOP10

Past engagement

3603
28 photos, TOP10

Past engagement

28 photos, TOP10

Past engagement

Participate About awards