Jenn Duncan
Jenn Duncan Photo
How did you get into food photography?
I've always done photography, but food became my focus when I lived in DC. People don't often realize it's a food hub, but moving there from Los Angeles, it felt like the next step. I was offered great jobs, and it became my main work. When I moved to Houston, I fit right in.
Do you style the food yourself or work with a stylist?
I almost always style shoots myself using the chef's plating. Chefs are artists too, and my role is to enhance what they've created. I'm open to working with other creatives and enjoy collaborating, sharing ideas, and talking shop.
What gear or tools do you swear by on set?
I'm a simple shooter and not overly tech-focused. I know how my equipment works and when to use it, but I can't list model numbers off the top of my head. I especially love my telephoto lens for sharp close-ups.
How many shots does it take you, on average, to get the one perfect shot?
I can usually visualize the shot in my head, but I'm shutter-happy. Even if I get it on the first try, I keep shooting to capture all the light, angles, and variations the dish deserves.
What is something most people don't understand about food photography?
It takes a lot of work to make food look appetizing. I treat it as a still life, controlling every element of the environment. It's different from portrait or atmosphere work, and getting great results comes from experience and attention to detail.
Do you get to eat the food when you're done?
Only if I'm offered. Often, food isn't fully cooked for photos, but I've been lucky to taste many of the best dishes in the city. jennduncanphoto.com
Kirsten Gilliam
Kirsten Gilliam Photography
How did you get into food photography?
I was part of Uchi's opening team in 2012, and a co-worker who knew I did freelance photography offered to lend me a DSLR. I taught myself through YouTube videos and practiced at work—photographing chefs, specials, and team events. My first big opportunity was shooting Uchi's media breakfast at Free Press Summer Fest in 2013. Within a couple of years, I was photographing full-time and launched my business in 2016.
What is your creative process before a shoot?
I like having a shot list so I can plan the style and mood. I keep a folder on my phone with inspirational photos, tips, and posts, and I review it before and during shoots. I also take test shots at home using my own meals and drinks.
Do you style the food yourself or work with a stylist?
I style the food myself. I'll shoot whatever a chef gives me, but I clean edges, remove smudges, and make adjustments. I try to give each dish a different scene and personality. Often, a PR team member is on set to give feedback or serve as a hand model.
What gear or tools do you swear by on set?
Tweezers and a steamer. Steaming tablecloths and napkins makes them look professional, and tweezers help me adjust details without interrupting chefs or bartenders.
What is something most people don't understand about food photography?
Many think it's easy, but it's fast-paced and demanding. You have to work quickly through large shot lists, maneuver gear in busy restaurants, and adapt on the spot. Clients often need edits within days, so I'm in a constant cycle of shooting and editing. kirstengilliamphotography.com
Becca Wright
Becca Wright Creative
How did you get into food photography?
Food has always been a big part of my life, and I have my parents to thank for that. We always had a home-cooked meal on the table growing up, and it always brought us together at the end of the day. At the University of Texas at Austin, I majored in journalism with a multimedia focus and learned photography, videography, and graphic design. I interned at My Table magazine in Houston, which led to a full-time role as associate editor. I wrote and edited stories, took photos, and handled design layout. I met publicists, chefs, and restaurateurs, and it became years of networking for my future freelance food photography business. I have now been shooting freelance for eight years.
What is your creative process before a shoot?
I ask the client for inspiration photos or a mood board. It helps to see what they have in mind visually and to be sure I am the right fit for the job. I also stalk the restaurant’s social media to see their current content.
Do you style the food yourself or work with a stylist?
I have never worked with a food stylist, so I guess you could say I style the food myself, but most of the credit goes to the chefs and cooks. I make small tweaks like rearranging a burger stack or adding oil to cheese so it glistens. I also enjoy styling vignettes and tablescapes.
What gear or tools do you swear by on set?
The two lenses I always use are my 24-70mm and my 100mm macro. I focus on making the most of the gear I have and letting creativity do the rest.
How many shots does it take you to get the one perfect shot?
It usually takes me about 5 to 10 minutes per dish. I like to give clients a range of options, and I always consider how each photo will be used. beccawrightcreative.com