About Lou
About Lou
From the food pages of The New York Times to a studio in Reno, Lou has spent his career on one subject: making a plate look as good as it tastes.
Lou spent fifteen years shooting food for The New York Times, working on stories with Craig Claiborne, then ran his own studio on Fifth Avenue for twenty, photographing campaigns for Barilla and Tabasco and on location with Bobby Flay, Jacques Torres and Lidia Bastianich.
He wrote Digital Food Photography in 2005, one of the first books on shooting food digitally, and his work has appeared in more than forty books. He teaches workshops on the craft and was named an Olympus Visionary.
Today he works from Reno, shooting for Edible Reno-Tahoe every season since 2020, and for restaurants and brands across northern Nevada, in the studio or on location.
“Exquisite and mouthwatering.”
Chef Eric Ripert, on Lou’s photographs
Lou spent fifteen years photographing food for The New York Times, ran a studio on Fifth Avenue for twenty, and wrote the book on digital food photography. Today the studio is in Reno, and the work hasn’t slowed down.
- Published in
- The New York Times, Edible Reno-Tahoe, Wine Enthusiast, Food Arts
- Campaigns for
- Barilla, Tabasco
- On set with
- Bobby Flay, Jacques Torres, Lidia Bastianich
- Recognised as
- Olympus Visionary photographer
How a shoot works
Before the day
A short call to agree the shot list, where the photos will run, props, styling and timing. Lou sends a written estimate.
On set
In Lou’s Reno studio or at your kitchen, restaurant or plant. Lighting is built around the food, so the set moves at the kitchen’s pace.
After
Selects to review, then retouched finals sized for print, web and social, with usage agreed up front.
Book a shoot
Tell Lou what you’re making and when, and he’ll come back with dates and an estimate.