A gastronomic shoot you can use all year (not just one post)

Some sessions end in ten “pretty” photos and none usable in a vertical ad. A gastronomic photography reportage should start with a use list: menu, chef profile, Google, Meta, local press. Otherwise you pay for creativity and lack files.

Brief with the kitchen. Dishes, visual allergens, allowed props, light windows. A food photographer who arrives without speaking to the head chef improvises — and the floor notices.

Cover three layers: product (the plate), process (hands, fire, pass) and place (room, bar, terrace). That way the bank serves branding, social media management and online advertising for restaurants.

In Madrid, restaurants and chefs compete for high visual attention. The winner isn’t who retouches most; it’s who is recognisable when you walk in. Keep the venue’s style, not the last foodie festival’s.

Organise delivery: folders by use, clear names, selections already cropped to 1:1 and 9:16. The floor or social team shouldn’t edit blind every Thursday.

Plan by season. Winter roasts and summer terraces don’t live in the same session. Two waves a year usually outperform one chaotic marathon.

If your last shoot only lived as one carousel, the problem wasn’t the food: it was the use plan. We design that before we shoot.

Shall we talk?