In Season 1 of The meez Podcast, we had the pleasure of hosting renowned food photographer Evan Sung. Known for his breathtaking culinary photography, which has been featured in top publications like The New York Times and Food & Wine, Evan’s journey is as vibrant as the industry he captures.
His talent lies not only in his ability to create visually stunning images but also in his rare knack for revealing the artistry and authenticity of the food world. For Evan, photography is more than an art form—it’s a bridge to building trust, exploring the depths of culinary craft, and inviting audiences into the hidden stories behind each dish.
Discovering a Passion: From Comparative Literature to Photography
Evan’s journey wasn’t straightforward. He studied psychology and literature at NYU, aiming initially for a Ph.D. in comparative literature at UC Irvine. But his time there left him longing for something different. While he felt a pull towards visual storytelling, photography at that point was just a hobby.
A series of life changes, including a long-distance relationship and a move from California back to New York, pushed him to reconsider his path. He recalls how photography became a creative outlet during that transition, a “comfort” that allowed him to express himself when words were insufficient.
Returning to New York, Evan dove into the professional photography world, taking a job as an assistant at a stock photo agency. There, he learned the technical side of photography, from lighting to production. He calls this period his “paid graduate school” in the art of photography, with the studio environment providing hands-on lessons he couldn’t get anywhere else.
Taking the Leap to Paris and the Power of Persistence
Evan’s adventurous spirit eventually led him to Paris, where he hoped to break into the European photography scene. Armed with a list of contacts and a determination to learn, he networked tirelessly until he met Italian photographer Giacomo Bretzel. This chance encounter was transformative. He became Bretzel’s assistant, learning not only about photography but about life. The camera, as Evan describes, became a “passport” to remarkable experiences, allowing him to access places and people he might never have met otherwise.
This theme of the camera as a passport continued to shape Evan’s work. While in Paris, he had the privilege of photographing at wineries, the Grand Prix in Monaco, and artisanal ham production sites in Spain. His work became more than just documentation—it was a way of exploring the world and connecting with others on a profound level.
A Different Kind of Passion for Food
After several years abroad, Evan returned to New York, where his passion for food photography took root. He began freelancing for The New York Sun, initially photographing restaurant reviews. What started as a small project soon evolved into a defining career path. His talent for capturing the spirit of a dining experience, combined with his sensitivity to the culinary world, quickly gained him recognition.
While many might assume a love for food inspired Evan’s work, his journey was the opposite. At first, he was drawn not to the food itself but to the people and stories behind it. As he immersed himself in the New York restaurant scene, he became captivated by the rich narratives of chefs and the cultural depth of their cuisines. “What really motivates me is meeting the person behind the food,” he shares, highlighting how these human connections have profoundly shaped his perspective and his photographic style.
To Evan, food is more than a plate on a table—it’s a window into broader stories. Whether through the cultural influences that shape a cuisine or the meticulous, passionate efforts of chefs in fine dining, he sees food as a gateway to understanding those who dedicate their lives to it. Working with celebrated chefs like Paul Liebrandt, he’s gained not only technical expertise but also a deep appreciation for the artistry and commitment that define fine dining.
Memorable and Challenging Shoots
For Evan, food photography goes far beyond aesthetics; it’s about capturing the essence of a chef’s vision and the meticulous craft behind each dish. Reflecting on his early days with fine dining—particularly his time alongside Paul Liebrandt at Corton—Evan recalls the intense precision and artistry woven into every plate. That exposure to intricate presentation and painstaking detail has become a guiding influence in his work.
Evan’s career has taken him across the globe, from Senegal to Copenhagen. One especially memorable project was collaborating with Chef Pierre Thiam on his book about Senegalese cuisine. Evan fondly describes traveling through Senegal, documenting the beauty and authenticity of local dishes and culture. “Working with Chef Thiam allowed me to see how and why a dish was made, which was truly fascinating,” he shared. Experiences like these highlight how travel and cultural immersion deepen the storytelling in food photography.
Another standout project was photographing for The NOMA Guide to Fermentation, where he worked closely with David Zilber, head of NOMA’s Fermentation Lab. “David was incredibly rigorous, timing each ferment so I could capture every stage,” Evan recalls. “It was an extraordinary process to witness.”
5 Tips for Aspiring Food Photographers
For those looking to follow in Evan’s footsteps in food photography, here are a few valuable insights to consider when shooting.
1. Be Organized Ahead of Time
Sung stressed that organization is essential for any successful photo shoot, likening it to the importance of mise en place in the kitchen. Just as a well-organized kitchen helps chefs execute dishes flawlessly, a well-prepared shoot ensures smooth sailing. He noted, “It’s definitely helpful to be organized. When there’s a lack of communication, it can feel like a scramble, and no one’s happy to be there.”
2. Invest in Quality Lighting
Even for Evan, the art of photographing food has evolved over time. Starting with natural light, he quickly learned the challenges of relying solely on daylight, especially in restaurant settings.
The transition to using studio lights and strobes was a crucial step, ensuring that he could capture consistent, quality images no matter the lighting conditions. As he describes it, lighting is essential for setting the right mood, drawing out textures, and making the food look as inviting as it tastes.
3. Focus on the Signature Dishes
According to Sung, one frequent mistake is trying to photograph the entire menu, which can dilute the impact of the shoot. He advises focusing on the “showstopper” dishes or those that best represent the restaurant’s unique offerings.
Menus change, and capturing only the standout dishes allows for a more efficient and targeted shoot. “It’s more impactful to show the signature dishes rather than the whole menu,” Sung explained. This approach not only makes the photos more memorable but also creates a lasting impression on viewers.
4. Communicate and Set Clear Expectations
Effective communication is crucial to avoid confusion or last-minute changes. Sung recalled instances where a chef wasn’t fully aware of what needed to be shot, leading to an awkward, hurried shoot.
To prevent this, he recommends that chefs and PR managers communicate with the photographer in advance, specifying what they hope to achieve. “When it’s really loose, you don’t know if you’re halfway done or if there’s more to do,” he said.
5. Build Trust with a Good Atmosphere
Photography, Evan explains, is as much about relationship-building as it is about technical expertise. Especially in the intimate, often high-stress world of professional kitchens, trust is paramount. Many chefs are understandably guarded about their work, and Evan recognizes the importance of being respectful, attentive, and almost invisible in the kitchen. His approach is simple: he’s there to capture their art, not interfere with it.
“When people see how I carry myself, try to stay out of the way, and show respect to everyone from the porters on up, they feel comfortable,” he says. This sense of comfort opens doors, allowing him to build a rapport that goes beyond just taking pictures. Over time, this rapport has allowed him to work more collaboratively, exploring ideas with chefs and suggesting ways to best showcase their culinary creations.
Conclusion
Evan Sung’s approach to food photography stands out for its depth and authenticity, fueled by a genuine curiosity about his subjects. For him, photography goes beyond capturing an image; it’s about connecting with the people and stories behind each dish.
“I think a lot of that is just being respectful, but also being engaged,” he reflects. This engagement, this fascination with the “why” behind a dish—why a chef chooses particular ingredients, plating, or techniques—allows him to create images that are as rich in narrative as they are in beauty.
Listen to the full episode of The meez Podcast to learn more about Evan’s journey.
