photo courtesy max&douglas

I am a photographer, Hasselblad Ambassador, creative director, food designer and teacher for Fowa University and for Food Genius Academy.

I have a long experience in design and implementation of photo and multimedia projects supporting strategic communication campaigns in different market sectors.

In addition to commisioned photography I carry on personal, artistic research in many different fields: architecture, industrial photography, 3D photography, etc.

In this very period I am focused on food photography and on the relationship between raw material, environment, food industry and product transformation through man’s labour.

I work with different formats and photographic techniques.

My pictures were exposed in many events and finalist in international contests such as:

  • Festival International de la Photographie Culinaire – Louvre Museum Paris (2013)
  • Cibus – Parma (2014)
  • Festival International de la Photographie Culinaire – Louvre Museum Paris and Expo Milano (2015)
  • Fotografia Europea Off – Reggio Emilia (2015)
  • SIPA Siena International Photo Award (2015)
  • (food•chef•design•photo) exibition – Eataly Bologna (2016)
  • Pink Lady Food Photographer of the Year Award – Mall Galleries London (2016)
  • 6×6 Center for Photography – Cyprus (2016)
  • (food•chef•design•photo) exibition, 16° Settimana della Lingua italiana nel mondo – Lyon (2016)
  • FoodPhoto Festival – Vejle DK (2017)
  • (food•chef•design•photo) exibition – Fotonika – Minerbio (2018)
  • (food•chef•design•photo) exibition – Food Genius Academy Milano (2019)
  • Festival International de la Photographie Culinaire – Salon de la Photo, Galerie René Capitant – Paris (2019); Chef World Summit – Montecarlo (2019)
  • winner at Communication Arts Photography Annual Competition (2020)

Furthermore my pictures are constantly published on many international magazines and websites, like Cook_inc, Pasticceria Internazionale, Gambero Rosso, Fine Dining Lovers, Evening Standard and many other.

I am also involved in international publishing project, such as Barbecue Surprise (3° classified at Gourmand World Cook Book Award 2017).

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