Food
A selection of food photography assignments from New York, Paris, London, rural France, and beyond, created for restaurants, hospitality, culinary brands, as well as editorial and photojournalism projects. Published in outlets including The New York Times, Le Fooding, and Bon Appétit, the images feature dishes, drinks, kitchen scenes, and agricultural settings from a variety of locations.
Auberge Arotzenia, Urrugne
The Wiener’s Circle, Chicago
Urfa Dürüm, Paris
Bagel, New York
Japanese Chefs Make Their Mark in Paris for the New York Times. Carré d'agneau, Abri, Paris.
Japanese Chefs Make Their Mark in Paris for the New York Times. Rabbit Pithiviers, Clown Bar
Japanese Chefs Make Their Mark in Paris, story for the New York Times. Octopus, Abri, Paris.
Japanese Chefs Make Their Mark in Paris for the New York Times Chef Katsuaki Okiyama in his kitchen, Abri, Paris.
Lobster Roll, Bar Boulud Boston
Cinnamon Rolls, Brooklyn
Cinnamon Rolls, Brooklyn
Acme Smoked Fish, Brooklyn
La Tupina, Bordeaux, France. Tricandilles
Corn Soup, Brooklyn
Chanterelles, Dordogne, France
Le Verre Volé, Paris
Porcini, Dordogne, France
Sweetbreads, Frenchette, New York
Oyster Farming on the Bassin d’Arcachon For The New York Times. Guy Brouchet, Oysterman, Arcachon
Oyster Farming in The Bassin d’Arcachon, France for The New York TImes
Oyster Farming on the Bassin d’Arcachon For The New York Times. Oyster Field
Katz’s, New York
Katz’s, New York
Katz’s, New York
Roberta's Pizza, Brooklyn
Roberta's Pizza, Brooklyn NY. Young homegrown carrots
Roberta's Pizza, Brooklyn NY. Backyard. Chef Carlo Mirarchi
Duck Confit, Brooklyn
Salad, Brooklym
La Tupina, Bordeaux. drying Espelette Pepper
Sushi legend Ishi Ichimura's new restaurant in Tribeca, New York, For W Magazine.
Osso Buco, Brooklyn
Chez Aline, Paris. Chef Delphine Zampetti
Chez Aline, Paris. Jambon-beurre Sandwich
Chez Aline, Paris. Squid salt rubbing
Squid Salad, Chez Aline, Paris
Chez Aline, Paris. Beets and Raspberries salad
Calf's Caul and Tomato Sauce, Le Baratin, Paris
Chef Alexandre Gauthier, La Grenouillère. La Madelaine-Sous-Montreuil, France. For Instants
Chef Alexandre Gauthier, La Grenouillère. La Madelaine-Sous-Montreuil, France. For Instants
La Grenouillère. La Madelaine-Sous-Montreuil, France
The Four Horsemen, Brooklyn. Mid-lunch table.
The Four Horsemen, Brooklyn. Justin Chearno, Wine Consultant.
Trendy Green Mystifies France. It’s a Job for the Kale Crusader! , Story For The New York Times . Hermione Boehrer, Kale grower in Coulommiers, France
Trendy Green Mystifies France. It’s a Job for the Kale Crusader! , Story For The New York Times . Baby Kale, Raspail Food Market, Paris
Trendy Green Mystifies France. It’s a Job for the Kale Crusader! , Story For The New York Times. Stuffed Kale Leaf, Mate Tea Bouillon (recipe HERE) , L'Arpège, Paris
Trendy Green Mystifies France. It’s a Job for the Kale Crusader! , Story For The New York Times. Kale Ravioli, L'Arpège, Paris
Culinary Battles of Mitterrand’s Chef Go From Kitchen to Screen, Story for The New York Times. Foie Gras poellé, fresh figs & cherries
Culinary Battles of Mitterrand’s Chef Go From Kitchen to Screen, Story for The New York Times. Poularde
Culinary Battles of Mitterrand’s Chef Go From Kitchen to Screen, Story for The New York Times. Chef Danièle Delpeuch.
Inaki Aizpitarte, Le Chateaubriand, For The Wall Street Journal, Paris. More HERE
The 'Madeleine', served in the Marcel Proust Tea Room For Bon Appetit. Le Ritz, Paris.
White asparagus, france's spring treat, Story For The New York Times. Ecuadorian workers harvesting white asparagus, Magescq, France.
Pastry Chef Nicolas Génot, Nancy. From Fads aside, the perfect macaron is timeless, Story For The New York Times.
Maison des Soeurs Macarons, Nancy. From Fads aside, the perfect macaron is timeless, Story For The New York Times.
Maison des Soeurs Macarons, Nancy. From Fads aside, the perfect macaron is timeless, Story For The New York Times.
Maison des Soeurs Macarons, Nancy. From Fads aside, the perfect macaron is timeless, Story For The New York Times.
La Pecora Bianca, New York, More HERE
Sea Bass in a Salt Crust From Île de Ré Recipe For The New York TImes
Magic Measured in a Pile of Salt, Story For The New York Times. Salt Field, Île de Ré, France
Pork leg and black lentils. Hudson & Charles, New York