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Before I ever picked up a camera, I was building my life in the kitchen. I went to the Art Institute of Seattle, a culinary school, on scholarships I earned through cooking competitions because I felt early on that food was my path. I trained in fine dining, worked under strong mentors, and even had the surreal experience of competing on Iron Chef America as a sous chef for Tamara Murphy vs Mario Batali.
The kitchen shaped how I think and how I work. Mise en place was not just a rule, it was a way of life. Be prepared. Anticipate what’s needed. Respect the process.
As much as I loved being a chef, I eventually realized I wanted to stay close to food in a way that allowed me to build a different kind of long term rhythm for my life, while still honoring the craft and intensity of the restaurant world I respect so deeply.
Around that time, I began noticing how often incredible food was photographed in a way that did not reflect how beautiful it truly was. That disconnect fascinated me. I became determined to understand how light, angles, and composition could translate what we see in real life into something just as powerful on camera.
Today, I bring my chef’s eye to every shoot. I understand what it takes to create a dish, what a chef intends when they plate it, and how to guide subtle adjustments so it reads beautifully through the lens. I approach every project with the same mindset I learned in the kitchen: be prepared, care deeply, and execute with intention.
If you have built something you are proud of, I would love to help you show it to the world in a way that does it justice.
Food photography isn’t just about lighting and angles; it’s about understanding the food itself.
As a former chef, I see things differently.
I understand how a dish was conceptualized, what texture matters most, what element is meant to be the hero, and how balance is created on the plate. I also know that what looks perfect to a diner seated at a table does not always translate perfectly through a lens.
Sometimes pasta needs to be plated differently for a 45-degree angle versus overhead. Sometimes a garnish that feels essential in person becomes distracting on camera. And sometimes a dish needs to be built three times to capture its best expression across multiple compositions.
I can guide those adjustments confidently and respectfully because I have stood on the other side of the pass. I also understand restaurant flow, kitchen timing, and how to work efficiently without disrupting service. That familiarity creates trust and a smoother collaboration.
