I've been working with food my entire professional life - as a classically trained chef, a recipe developer, a stylist, and a photographer. Those aren't separate careers. They're the same set of instincts, applied at different distances from the plate.
Most food photographers learn to make food look good.
I learned to make food first.
That difference shows up in the work. I know when a dish is ready - not because the light is right, but because the food is right. I know what a sauce should look like at the moment it's done, what steam means, what a crust should sound like. The camera comes out after that.
Culinary
Classically trained chef
Menu development & visual systems, Nordstrom Restaurants - photographed finished dishes and developed step-by-step guides used across multiple locations.
Recipe developer & tester
Certified in Culinary Nutrition
Certified Health Coach
Creative
Food photographer & stylist
Graphic designer
Photo Editor, Edible Phoenix
Selected Recognition
Selected by Canon for CES Las Vegas; 5 Senses of Las Vegas prints chosen by Canon’s president for his personal collection
Featured by Zagat, Spago, Wynn Las Vegas, Vegas Magazine, WestJet, Southwest Media, and Scottsdale Magazine
90M+ views on Unsplash; Top 10% of contributors worldwide
Photography used by Figma, Notion, BuzzFeed, Trello, Squarespace, and publications across six continents
Few food photographers have built menus. Fewer chefs have designed brands. My work lives where culinary technique, visual storytelling, and creative strategy meet.
Maison & Menu is where I work without a client or a deadline. It's where the creative director in me gets to move freely - thinking about food, styling, visual storytelling, and what it means to photograph desire instead of dinner.
It's also, I think, the truest record of how I see.