I'm Secretly a Food Photographer (And I Kinda Love It)
Most people recognize my work through the lens of high-end portraiture, music, and photojournalism. My portfolio is built on capturing the raw, fleeting, and human moments that define our culture—whether on the street or in the studio. However, for the past two years, I have been cultivating a "secret" professional identity that is as methodical as it is rewarding: I am a food photographer.
While the transition from capturing a candid moment in a photojournalism assignment to a studio kitchen might seem like a leap, the objective remains identical. Whether I am shooting for global giants like Deliveroo, Tango, and Pret, or handling quarterly retouching for Mathieu Teisseire, the goal is simple: create engagement by making the viewer feel something. My primary focus has been my role as a social media photographer for Burger King, where I am responsible for capturing every new launch. It is a world governed by precision, where the "build of the burger" is as critical as the narrative of a photojournalistic story.
The Philosophy of "Beautiful and Dirty" Food Photography
In a digital landscape saturated with over-processed, sterile imagery, I have found that "perfect" is often the enemy of "appetizing." A burger sitting on a seamless white background, looking like a plastic prop, doesn't trigger a visceral response. To combat this, I have developed a signature philosophy: the "beautiful and dirty" look.
This approach is a delicate balance of two opposing forces. The "beautiful" represents technical mastery. It involves methodical composition, high-resolution clarity, and sophisticated lighting control. The "dirty" (or what I often call "clean and nasty") is the sensory soul of the image. It is the imperfect drip of sauce, the glistening heat on the patty, and the way cheese realistically melts over the edge. By combining flawless technical execution with these authentic, tactile details, I create images that feel real, craveable, and human.
Lighting as a Tactical Discipline: The Magnum Brilliance
One of the most significant advantages of food photography is the absolute control it affords. In portraiture or photojournalism, you are often reacting to a subject or an environment; with food, the "subject" is inanimate, allowing for a pure, methodical test of lighting. For me, this process is incredibly therapeutic.
My lighting kit is specific and intentional. While I utilize the IT30 Pro and the Godox V1 Pro for various accents, the Godox AD300 remains my primary light-shaping tool. Crucially, I pair it with a Magnum reflector. I don’t want my light to look soft or diffused; I want it to look sharp, tactical, and uncompromising. The Magnum reflector creates a specific "brilliance" in my images—a hard, directional punch that a standard flash head simply cannot replicate on its own. This setup allows me to highlight the flaws and imperfections that make food look authentic, ensuring every texture is rendered with absolute clarity.
Why Food Photography Makes Me a Better Artist
There is a core truth I’ve discovered in the studio: if you can light a burger, you can light a human being. A burger doesn't have a "good side" or a personality to lean on. The photographer is responsible for the entire mood.
Learning how to shape the texture of a sesame seed bun using hard, brilliant light uses the exact same principles I apply when shaping a musician’s jawline or a model’s features in a high-fashion editorial. This methodical approach—understanding how to use modifiers like the Magnum to create depth and sharpness—is a universal skill. My work with brands like Fruit Shoot, Ushima Coffee, and Muller hasn't just added to my portfolio; it has sharpened my ability to tell stories through light in every other genre I touch, from editorial portraits to the spontaneous nature of photojournalism.
A Collaborative Masterclass in Food Styling
Despite the control I have over the lights, food photography is far from a solo endeavor. It is a high-level collaboration involving food builders, set designers, and art directors. The food builder acts as a master stylist, meticulously "building" the burger for maximum visual appeal, while the set designer provides the environmental context that brings the brand's vision to life. Aligning my lighting with their craftsmanship is a vital part of my professional workflow, ensuring every shot meets the rigorous standards of a global brand.
Whether I am capturing the "beautifully dirty" allure of a new burger or the raw intensity of a Portrait session, my process remains the same: methodical, deliberate, and entirely story-focused.
Frequently Asked Questions
Q: Why is "beautiful and dirty" better than traditional "perfect" food photography? A: Authenticity drives engagement. In social media marketing, viewers respond to textures and imperfections that look real and delicious rather than sterile and artificial.
Q: What lighting equipment do you recommend for food photography? A: I rely on a combination of the Godox AD300, IT30 Pro, and the Godox V1 Pro. The AD300 is my main tool, specifically when paired with a Magnum reflector to achieve a sharp, tactical brilliance that shows off every delicious imperfection.
Q: Do you offer food photography services for smaller independent brands? A: Yes. While I work with global brands like Burger King and Deliveroo, the "beautiful and dirty" philosophy can be applied to any brand looking to elevate their visual storytelling. For more information on my commercial work, feel free to explore my Be Iconic services.
Q: How does food photography influence your music and documentary work? A: It reinforces technical discipline. Mastering the way light shapes an object allows me to be more intentional and faster when shooting in fast-paced environments like Music sets or Documentary and photojournalism assignments.