editorial

Wine Enthusiast

The perfect assignment for Wine Enthusiast Magazine: The Art of Japanese BBQ. What a lovely project, with the most competent and talented collaborators one could wish for! Food Styling by Takako Kuniyuki and Prop Styling by Vanessa Vazquez, shot at

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Wine Enthusiast

The perfect assignment for Wine Enthusiast Magazine: The Art of Japanese BBQ. What a lovely project, with the most competent and talented collaborators one could wish for! Food Styling by Takako Kuniyuki and Prop Styling by Vanessa Vazquez, shot at

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Scen Drinks

Healthy and delicious and plant-based drinks as well as food, without creating waste. The first and only plant-based & zero waste certified restaurant in the world. So pleased do have worked on this project together with Maximilian Koenig and Matthew

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Scen Drinks

Healthy and delicious and plant-based drinks as well as food, without creating waste. The first and only plant-based & zero waste certified restaurant in the world. So pleased do have worked on this project together with Maximilian Koenig and Matthew

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Scen Food

The first and only plant-based & zero-waste certified restaurant in the world, by Maximilian Koenig and Matthew Kenney. So pleased to have worked on this project together with Max & Matthew. Healthy, beautiful and delicious plant-based food without creating waste.

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Scen Food

The first and only plant-based & zero-waste certified restaurant in the world, by Maximilian Koenig and Matthew Kenney. So pleased to have worked on this project together with Max & Matthew. Healthy, beautiful and delicious plant-based food without creating waste.

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Photoplus+

Conor Risch of Photoplus+ and I discussed how I currently shoot during the pandemic and how I envision a Post-Covid future for studio productions. Our chat was live-streamed and archived at Photoplus+ for all subscribers and anybody who’s interested in

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Photoplus+

Conor Risch of Photoplus+ and I discussed how I currently shoot during the pandemic and how I envision a Post-Covid future for studio productions. Our chat was live-streamed and archived at Photoplus+ for all subscribers and anybody who’s interested in

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Wine Enthusiast

Editorial shoot with Wine Enthusiast for their ‘Sea Fare’ feature, ‘Pairings’ column and ‘Recipe of the Month’ page. The Dungeness Crab flew in all the way from California like a rock-star and was quite lively on set. So what you’re

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Wine Enthusiast

Editorial shoot with Wine Enthusiast for their ‘Sea Fare’ feature, ‘Pairings’ column and ‘Recipe of the Month’ page. The Dungeness Crab flew in all the way from California like a rock-star and was quite lively on set. So what you’re

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Cadillac Magazine-Ampersand Butter

Rich, creamy and made with care – artisanal raw milk cultured butter produced by Grant Harrington of Ampersand Butter north of London, photographed for a feature in Cadillac Magazine. Give him a follow on Instagram, where you’ll be amazed to

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Cadillac Magazine-Ampersand Butter

Rich, creamy and made with care – artisanal raw milk cultured butter produced by Grant Harrington of Ampersand Butter north of London, photographed for a feature in Cadillac Magazine. Give him a follow on Instagram, where you’ll be amazed to

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Gourmet Magazine-Germany

The Gourmet (Der Feinschmecker) is Germany’s biggest and most prominent food magazine.  Having worked with them before, I was looking forward to capture the images for Alexander Lobrano’s story on New York’s culinary scene and how his love for his

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Gourmet Magazine-Germany

The Gourmet (Der Feinschmecker) is Germany’s biggest and most prominent food magazine.  Having worked with them before, I was looking forward to capture the images for Alexander Lobrano’s story on New York’s culinary scene and how his love for his

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Cadillac Magazine-Seasoned to Taste

Around a third of the world’s population relies regularly on insects as a source of protein.  Together with Cadillac Magazine, we explored the latest trends of dishes prepared with delicious little bugs in western mainstream cuisine.  LA-based chef Laurent Quenioux

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Cadillac Magazine-Seasoned to Taste

Around a third of the world’s population relies regularly on insects as a source of protein.  Together with Cadillac Magazine, we explored the latest trends of dishes prepared with delicious little bugs in western mainstream cuisine.  LA-based chef Laurent Quenioux

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Cadillac Magazine-La Mar

Summer. Ceviche! Thanks to super chef Diego Oka of La Mar Miami, who made our ceviche assignment for Cadillac Magazine such an amazing experience. Shoot. Eat. Laugh. Repeat.  No doubt Gaston Acurio would be proud.  Prop Styling by fantastic Aelana

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Cadillac Magazine-La Mar

Summer. Ceviche! Thanks to super chef Diego Oka of La Mar Miami, who made our ceviche assignment for Cadillac Magazine such an amazing experience. Shoot. Eat. Laugh. Repeat.  No doubt Gaston Acurio would be proud.  Prop Styling by fantastic Aelana

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Martha Stewart Living Magazine

It’s such a pleasure to do editorial work for Martha Stewart Living Magazine!  Together with terrific food stylists Sarah Carey and Greg Lofts, we shot two columns of ‘Food & Gatherings’ – Classic Biscotti and Scalloped Potatoes, for back to

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Martha Stewart Living Magazine

It’s such a pleasure to do editorial work for Martha Stewart Living Magazine!  Together with terrific food stylists Sarah Carey and Greg Lofts, we shot two columns of ‘Food & Gatherings’ – Classic Biscotti and Scalloped Potatoes, for back to

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New You Magazine – Edible Flowers & Cosmetics

As a photographer, there’s hardly anything more rewarding than to be hired and given total freedom by an art director.  The trust expressed in this gesture is always so invigorating.  Thanks Seung!  For our page opener and image series on

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New You Magazine – Edible Flowers & Cosmetics

As a photographer, there’s hardly anything more rewarding than to be hired and given total freedom by an art director.  The trust expressed in this gesture is always so invigorating.  Thanks Seung!  For our page opener and image series on

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New You Magazine – Feijoa Mocktail

If you didn’t know what a Feijoa & Kiwi Spritzer Mocktail looks like (or how to pronounce Feijoa), you are definitely not alone.  It’s delicious however, even without the alcohol…  If you feel inclined, here’s the recipe: (ingredients and drink

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New You Magazine – Feijoa Mocktail

If you didn’t know what a Feijoa & Kiwi Spritzer Mocktail looks like (or how to pronounce Feijoa), you are definitely not alone.  It’s delicious however, even without the alcohol…  If you feel inclined, here’s the recipe: (ingredients and drink

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