Food Photography

Are you a local restaurant or food business in need of striking images for your menus, website, or social media? Writing a cookbook and want professional, mouth-watering photography to showcase your recipes?

I have a deep passion for capturing the beauty of food. With a full suite of professional photography equipment and an extensive collection of props, I create images that showcase each dish at its very best. Over the years, I’ve developed countless recipes accompanied by stunning photography for websites, cookbooks, and social media—bringing culinary creations to life in a way that’s as irresistible to the eye as they are to the palate.

The Process

As a chef, I know how to make food speak before it’s even tasted. I bring a practiced eye for food styling—balancing colour, texture, and detail—to transform your dishes into works of art. Using carefully selected props, refined plating techniques, and the natural beauty of fresh ingredients, I create images that tempt and inspire.

Photography sessions can take place at your location or in my commercial-level research and development kitchen, fully equipped with professional lighting, backgrounds, and an extensive collection of props. Together, we’ll style and stage each plate to highlight its unique character, crafting images that not only capture your food but tell its story.

See My Work

Explore the gallery below to discover examples of my food photography, where every image reflects the artistry, precision, and passion I bring to my craft.

food product photography

Aerial Shots

Recipe Development & Food Photography for USA Today Low-Carb & Keto Recipes

Low-Carb Baked Brie en Croute

A wheel of Brie is wrapped in prosciutto and paired with sweet cranberry sauce, then enrobed in flaky, buttery crust, the perfect centerpiece for entertaining this holiday season.

I’m a huge fan of the sweet-and-savory combination of melted Brie and sweet, tart cranberries. In this unique, low-carb recipe, I wrap a wheel of Brie with prosciutto and place it on top of a layer of sweet, tangy, sugar-free cranberry sauce, then inside a blanket of delicious buttery, flaky, low-carb pastry. This spectacular holiday centerpiece will leave your guests convinced that they should consider a keto diet.

History of Baked Brie

In the culinary arts, the term en croute (pronounced "on KROOT") implies a food that has been wrapped in pastry dough and then baked in the oven. The dough can be an ordinary pie dough or puff pastry. And the item can be baked in a dish or simply rolled up in pastry and baked on a rack. In other words, when you hear something en croute, it’s basically something delicious, that has been wrapped in a crispy pastry and baked.

To rind or not to rind? Personally, I’m not a fan of the rind of Brie and always cut it off before eating, while others would argue that it’s the best part of the cheese. Whether you like the rind or not, I’m not here to judge, but for this recipe, I stack up 2 rounds of Brie sans rinds. By cutting off the rind, you’ll have a more of the fabulous, gooey texture. If you like the rind, leave one of the rounds of Brie with the rind on.

Trials and Setbacks

The cranberry sauce is a tried-and-true recipe for me, having made it dozens of times. I was, however, trying to make this dish a little more unique, and I wanted to put a layer of the cranberry sauce between the pastry layer and the prosciutto. This trick did not work the first time, as the pastry I normally use is very soft and depends on a firm base to press it onto. When I tried to cover the Brie, which I had slathered in the cranberry sauce, it turned into a sloppy mess fairly quickly. My original pastry recipe also did not hold up well when cooked, and began to crack, and melted Brie seeped through the gaps. I decided to revert to my trusty version of “fat head” pastry dough, which is very sturdy, and worked perfectly for this recipe. The pastry needs to act as a substantial vehicle with which to scoop the molten Brie, prosciutto, and cranberry sauce.

The cranberry sauce is an absolute breeze to make; simply place all of the ingredients into a saucepan, bring to a boil, and reduce to a steady simmer. Cranberries contain a lot of natural pectin, so the sauce cools and thickens naturally.

Sometimes the simple things in life bring so much pleasure––Brie wrapped in prosciutto: it’s a beautiful thing!

The “fat head” pastry dough is very easy to make––when its mixed and still warm, spread it out between 2 sheets of parchment paper and let it rest in the freezer for 5 minutes while you prepare your prosciutto wrapped brie. By the time your brie is ready for wrapping in pastry, the dough will be nice and firm, which will make easier to sculpt.

Once you’ve wrapped your Brie, you can have some fun with pastry scraps, and decorate the Brie however you like. I used a fork to make indents, and cut some of the pastry into leaf shapes, which made an attractive and festive finish. A lattice effect would be nice as well, or just use your imagination. Once you’ve finished decorating, brush the masterpiece with beaten egg and place into the oven for 35 minutes to bake until golden-brown.

Recipe

Makes: 10 servings

Prep time: 25 minutes

Cooking time: 35 minutes

Cranberry Sauce

12 ounces (340 g) fresh or frozen cranberries

Juice of 1 orange (optional, or add additional ¼ cup water if not using orange juice)

1 ½ cups (360 ml) water

1 cup (190 g) Sola sweetener or your favorite granulated sweetener*

Zest of ½ orange

1 cinnamon stick (optional)

Pastry Crust

1 ¼ cups (140 g) finely ground almond flour

1 teaspoon baking powder

¼ teaspoon salt

½ stick (55 g) unsalted butter

4 ounces (110 g) shredded mozzarella (low moisture)

2 free-range eggs

To Build the Baked Brie

2, 8-ounce rounds of brie, rinds removed

6 slices prosciutto

1 beaten egg

To Serve

Fresh berries such as blackberries

Rosemary sprigs

Directions

1. Preheat the oven to 350F/180C and line a baking sheet with parchment paper. Make the cranberry Sauce: Place the cranberries, orange juice, water, and Sola sweetener into a large saucepan over medium heat.

2. Bring the liquid to a boil, then add the orange zest and cinnamon stick, and simmer the mixture over low heat for 15 to 20 minutes, until it reaches a thick, jam-like consistency. Cool the mixture and serve at room temperature. Store in the refrigerator for up to 2 weeks.

3. Make the pastry crust: place the almond flour, baking powder, and salt in the bowl of a stand mixer or use a large mixing bowl and a handheld electric whisk. Place the butter and mozzarella into a microwave-proof bowl and cover with plastic wrap. Cook on full power for approximately 2 minutes, checking every 30 seconds until the mixture is melted.

4. Once the mozzarella and butter mixture is melted, pour it over the dry ingredients and add the 2 eggs. Beat on high speed until you have a smooth dough; this will take a little longer than a regular dough for the mozzarella to combine into the dry ingredients.

5. Place the dough between 2 sheets of parchment paper and flatten out into a large circle about 1/8 inch in thickness. Place the dough in the freezer while you prepare the Brie filling.

6. Build and cook the baked Brie: cut the rind off of 2 wheels of Brie and sandwich together with approximately 3 tablespoons of the cranberry sauce, then wrap with 6 slices of prosciutto.

7. Remove the firm pastry dough from the freezer and peel off the parchment paper. Place 2 tablespoons of cranberry sauce in the middle and on the top of the cheese, fold up the dough to fully enclose the Brie, remove excess dough and smooth out. Feel free to use any leftover dough to decorate in any way you like. For mine I cut some of the dough into small leaf shapes and “glued” them to the side of the Brie with a little egg wash.

8. Place the Brie onto the sheet pan and brush thoroughly with egg wash.

9. Bake for 35 minutes until golden-brown and puffed up, and serve with fresh fruit and rosemary sprigs. Make sure you have plenty of spoons, knives, and napkins on hand so your guests can scoop up the goodness. This dish needs no sides as the pastry acts as the edible scoop for the heavenly, melty cheese.