I recently got interviewed by The Lab Magazine for my work as a chef. Usually things like this happen in regards to the photos I make. This is the first time I’ve ever been charged with talking about the creative process behind the FOOD I make, as a chef with the team at Hawksworth. This is also my first foray into the synthesis of both disciplines. A thought that’s long occupied space in the back of my head… “Why is there no contemporary fine dining food photography?” I’ve said it before… create what you cannot find. Read the article HERE, and view the entire series on my artist site HERE.
I can’t even describe how much fun it was to marry the two mediums, I hope to do heaps more of this in the future… Until then.

I recently got interviewed by The Lab Magazine for my work as a chef. Usually things like this happen in regards to the photos I make. This is the first time I’ve ever been charged with talking about the creative process behind the FOOD I make, as a chef with the team at Hawksworth. This is also my first foray into the synthesis of both disciplines. A thought that’s long occupied space in the back of my head… “Why is there no contemporary fine dining food photography?” I’ve said it before… create what you cannot find. Read the article HERE, and view the entire series on my artist site HERE.

I can’t even describe how much fun it was to marry the two mediums, I hope to do heaps more of this in the future… Until then.