Moment
A great food photo is not accidental – it is the result of thoughtful lighting, composition, and detail that whets the appetite. In food photography, the logic of the kitchen meets the logic of the camera. I have photographed food for years for magazines, brands, and cookbooks. I understand the dynamics of a dish and how to make it look delicious in a photo.
I originate from Finland – assignments troughout the world
A good photographer creates inviting food pictures. Every dish deserves to be shown at its most beautiful.
I have photographed food for Viinilehti, ET-lehti, magazines, restaurants, and companies. My photos also appear in cookbooks – four published works so far: Pieni Suuri Kaali (The Little Big Cabbage), Josen Meze (Jose’s Meze), Värikästä Vegeä (Colourful Veggie) ja Airfryer – Josen ja Tinun keittiöstä (Airfryer – From Jose and Tinu’s Kitchen) (WSOY, Readme).
How much does food photography cost?
– According to the rate of the Union of Journalists in Finland and by agreement for each project.
What is included – do you bring props or plan the dishes?
– I have props collected over the years. Dishes are always planned together with the client and chef.
Does the food need to be prepared in a professional kitchen?
– No – home kitchens, summer cottages, or top restaurants all work.
Can the photos be used in restaurant or brand marketing?
– Yes, the photos are delivered in marketing-ready formats and usage rights are clearly agreed upon.
Do you shoot in natural light or studio?
– Natural light is my favourite, but I use studio flashes to create the right mood when needed.
Can you shoot on location at the client’s premises?
– Gladly. The atmosphere of the place adds a lot to the photos – and helps find the right feeling.
How do you ensure the food looks appetizing in your photos?
– Placement, structure, colour, freshness, and details like herbs and sauces – everything counts. My eye looks for the perfect flavour angle.
How does your chef background show in your photos?
– I can see food through a chef’s eyes and give it the value it deserves. Every ingredient should speak for itself.
Have you published cookbooks?
– Yes. Four so far, and more to come. Food is my passion – both on the plate and in my photos.
I originate from Finland – assignments troughout the world