Lukas Kirchgasser

I love beetroot and it's deep colour in photos. For a recent magazine shoot I was asked to create and photograph mouth-watering salads. Beetroots and blueberries nailed it!

In May 2015 I did an interesting food project with great austrian chef Hubert Wallner. For every dish I used another underground to show the connection between the dish and nature.

One of the best desserts I ever had with chamomile, rosehip, fennel and rowan berry. I can tell you, it tasted excellent!

This dessert shot was taken in summer 2015 at lake Wörther See in Carinthia/Austria. It was really hot weather and spontaneously I decided to use stones and a surfboard as underground for this delicious dessert.

I made this shot for the famous Luxury Collection Hotel „Hotel Imperial“ in Vienna. Chef Rupert Schnait created this extremely delicious dessert of dark and light nougat with a lot of love and passion for the components.

This dish is a modern interpretation of „Black Forest cake“. All components of the cake were brought to the dish separately. The idea was to show the dish in the hands of the chef to capture a new and interesting perspective.