Guests eat with their eyes first.
A plate looks best in its first two minutes. I come when the kitchen is plating – and photograph the venue, the menu and the team the way a guest experiences them in the evening.
From the plate to the terrace
Four things sell a venue online: the food, the room, the people behind it and a short film. All of it happens in one morning.
Plates & menu
The chef plates as they would for a guest and I shoot straight away. Eight to twelve dishes per half day, with 9:16 crops for the weekly menu on Instagram.
Dining room & bar
Empty in the morning for the clean room shots, full in the evening for the atmosphere. Both need a menu that works online.
Host & team
The people behind the stove and out front. People book people – a face on the website beats any stock photo of a plate.
From a portrait to a content subscription
Single session or subscription: every package, your own scope and the configurator are on the pricing page.
- Single sessionfrom €70
- Content subscriptionfrom €690 / month
One morning, no lost service evening
Go through the menu
Beforehand we decide which dishes belong in front of the camera and which corners show the venue best. So the session is not improvised.
A morning at the venue
Usually between delivery and lunch service, or on a closing day. The kitchen plates, I photograph – no flash, no rigging in the dining room.
Images within a week
The finished selection as a download, landscape and vertical. An urgent image for a running promotion reaches you the next day.
Usage rights for website, menu, Google profile, delivery platforms and print are included and not time-limited.
Frequently asked questions
Plates and drinks, the dining room with and without guests, kitchen and team, plus terrace and facade – everything a website, menu and Google profile needs.
Usually in the morning or on a closing day, when the venue is empty. For evening mood with guests I come during service and work quietly with available light, no flash at the table.
No. The chef plates as they would for a guest and I shoot straight away. A plate looks best in its first two minutes – after that no stylist helps.
In a half day, eight to twelve dishes plus drinks and room shots is realistic. More is possible but visibly rushed – better to split across two sessions.
Only with consent. I ask at the table beforehand or work so guests are not identifiable – blurred in the background, cropped or from behind.