When a photographer chooses to specialize, it means a level of expertise has been achieved. Every niche–no matter how effortless the photographer has made it look, has come with immense challenges unique to that subject. Once those techniques are mastered, it’s easier to stay within that niche because not many others have–because it’s hard.
Wedding Photography? Unpredictable, high-stress, and for the last decade photographers have had to tackle friends and family holding up smart phones standing directly in the sightline during vows.
Product Photography? Try making a printer look interesting. They manage it.
Then there’s food; weird, mushy, flaky, dull, burnt, slimy–without skill, even good food can look bad.
A photograph of food has one fundamental job: it has to make you hungry, it has to make you want to eat that, whatever dass is. Sometimes we honestly don’t know what it is, if they’ve done it well, we just know that the photographer has made it look good.
Secondarily, we should be left wanting that food from that chef, restaurant, or brand specifically. We should be sending that restaurant’s profile to our partners saying we’re going.
That’s the brief.
At one point or another, most of us have tried to take a beautiful photograph of an amazing meal at a cool restaurant so that we could look like cool, fancy foodies, and yet, have likely failed at this. That single tea light candle is not going to do justice to your wild-mushroom stuffed cornish hen in jus. That’s not on you. Food photography is highly technical and, as such, full of lies.
The tricky part about food photography is that not all food, tasty though it may be, photographs well in its natural state or in natural light. Food in those appetizing photos have likely benefited from studio light, possibly treated with glazing mediums or sprays to emulate condensation, enhance sheen, and some were mixed with mediums or dyes to better their viscosity, color, and depth. Then of course there’s the post-production.
Even for less-produced Instagram shots, photographers position themselves with plates in front of windows while a fill light gets all those shadows, the photographer standing on a chair to get that right angle. You’re not doing all of that at brunch.
Please do not do that at brunch.
For photographers looking to get into this niche and needing inspiration, or chefs and publishers searching for the right photographer we’ve put together a list of top talent. The food photographers in this round up have mastered the medium; their images are a feast for the eyes.
Let’s eat!
Hilaire Baumgartner
Hilaire Baumgartner makes flavours pop with colour, contrast and playful styling. A commercial photographer who has worked with Adobe, Delish, and Clean Eating Magazine, Baumgartner specializes in vibrant and dynamic food, beverage and product images. While food photography has been recently saturated with the super sensual and fleshy, her work stands apart in its clean, joyful tone. She also often incorporates motion, perfect for digital channels.
Sarah Pflug
The soft, filmic quality of Sarah Pflug’s photography makes the subjects look dreamy and nostalgic. The effect is evocative; that’s not just any peach cobbler, that’s the best peach cobbler from that little diner you visited years ago on that trip…
Pflug’s beautiful, naturalistic work would be perfectly at home in a cookbook released by Phaidon (cookbooks are another place to find inspiration for your food photography, however online portfolios are free to look at.) This Toronto-based photographer is also available for local projects–if you’re looking to put together a Phaidon-worthy cookbook, or fill your restaurant’s social media calendar with content.
It’s also a testament to Pflug’s talent that I am including this image of an octopus, even though they are my worst fear.
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Ashleigh Britten
Britten’s gentle but dramatic aesthetic seamlessly blends lifestyle into food photography. There’s something so inviting about her use of natural light–and lack of it. Her imagery makes use of an alluring shallow depth of field, earthy tones and vibrant peaks. This Kent-based brand photographer brings tactility and aspiration to her photographs–you can vividly imagine the flake of a Kouign-amann, or brine of the sea. Trained in photography at RIT, Britten has not only mastered the technical skill of food photography, but also of the art of capturing atmosphere–an important element that chefs and restaurateurs recognize as crucial to the experience.
So beautiful, so cosy. Can one live in a bowl of muscles? Is it wrong to want to?
Joel Goldberg
Working with clients like The Food Network, The New York Times, and Shake Shack, Goldberg knows the full spectrum of food styling and photography. Sophisticated, almost monochromatic palettes used for NYT somehow still make for delicious images. We will simply be restrained adults when eating cake for breakfast, doing so with the Sunday paper. Goldberg is equally as accomplished at creating playful, bright compositions that make food into pattern and textures into design. Brilliantly restrained at times, and over the top when the dish calls for it. Sounds like a lovely menu.
Andrea Di Lorenzo
Di Lorenzo’s portfolio is rich and inviting, this seasoned (I’m sorry) professional is renowned in Italy for his food & beverage photography, while also serving (I’m not doing this on purpose) as a lecturer at the University of Rome. Di Lorenzo puts a full stop to the “those who can’t, teach” idiom, because he can, and he does, and does once more. His stunning work runs the gamut from the macro: enticing and juicy burgers, to the full frame: centered, delicate, refined and composed small plates. Knowing exactly the technique to apply to each, he uses depth of field, scale, and contrast to mouth-watering effect.
If you told me that burger had glazing medium on it, I would tell you that I’ll take my chances.
Nadim Sabella
Taking us to what is traditionally considered fast-food, Nadim Sabella is the kind of talent who can set deliciously unrealistic expectations. We know it’s not going to look like that, and yet Sabella made it look so good that even knowing this, you want it anyway. Having elevated fast food, Sabella is just as comfortable highlighting the artistry of fine dining, and everything in between. Featured in international publications, the San Francisco-based photographer’s clients include Casamigos and Vinafore wines.
Lenka's Linse
The dark, moody chiaroscuro vibe popularized by Netflix’s Chef’s Table is challenging to pull off; the light has to illuminate the food just so, bringing those focal points to vibrant, tender, flakey life. Lenka has perfected it, and her site’s portfolio follows a beautiful gradient from dark to light, showing a range of subjects and approach perfectly suited to the dish. Lenka also generously provides a guide on food photography using flash. She offers other services in her niche, including food styling, and brand development for chefs.
Delicious, forbidden gluten, nothing else can reduce me to Gollum-levels of duality and angst. We wants it, we needs it.
John Troxell Photography
Refined or rustic, single ingredient or the ensuing haute cuisine, John Troxell beautifully conveys the experience. Troxell spent years as a Director of Photography on film productions and is a pro at following a scene from start to finish. Incorporating motion into multiple collaborations, creating truly compelling captures. Unsurprising for a former DP is his fearlessness in working over an open flame; doing justice to culinary technique.
Dan Robb
Having worked with clients Lindt, The Food Network and Chef’s Plate among others, the Toronto-based Robb has made a strong impression in the commercial food photography industry. Also, on me, because I want to eat everything I saw in his portfolio and frankly, I’m very upset that technology has not yet caught up to this demand. Robb’s most compelling compositions are naturally lit, warm and inviting.
I don’t even know what this thing on the bottom left is… I know it contains gluten, depending on how good it is, I’ll bequeath you my earthly belongings or disappear for three weeks–just bring it to me.
Yasmin Alishav
Yasmin Alishav marries bold graphic design to culinary mastery. A union that makes perfect sense when you understand that she was educated at Le Cordon Bleu und Art Center College of Design. Her work demonstrates immense technical skill in representing subject, light, and texture, but also a fine art level of concept. This double-threat will no doubt continue to create some incredible dishes, and the images to document their brilliance, bookmark this one. Difficult to narrow down images, I couldn’t, and so I won’t.
These Format members’ sites were so impressive that I’m left inspired, and a bit hangry.
If you’re looking to build your own portfolio good enough to eat, check out these delicious website templates.
