Alan De Herrera

Alan De Herrera

Alan De Herrera

In 2006, Alan started shooting food photography and quickly fell in love with this new genre. "I was drawn into food photography in particular because of how challenging it is," says Alan. Like every great photograph, food photography requires excellent composition, unique lighting skills, passion, style, improvisation and a great subject.”

For over ten years, Alan has been shooting incredible food and drink images for culinary businesses nation-wide, including national brands like the Cheesecake Factory, WienerschnitzelBush's Beans, Coca Cola, King’s Hawaiian Bread, Subway, Jack Daniel’s, Tyson Foods and Ruby’s Diner among others. His editorial work includes twelve cookbook projects within the US and internationally. Several of his shots have been published in various magazines and newspapers world-wide and he regularly shoots covers and articles for magazines such as Westways, SouthBay, Laguna Beach and Newport Beach magazine. 

In the summer of 2010, Alan shot his first cookbook, Moorish Fusion Cuisine- Conquering the New Word, by Moroccan executive chef Zouhair Zairi. In 2012, he shot four new cookbook projects including Salsas, by celebrity chefs Ramiro Arvizu and Jaime Martin Del Campo, in Los Angeles. His next project was Vegeterranian Vegan by Palestinian chef Laura Shaheen and at the end of 2015, Alan had the honor of shooting two cookbooks,The Ruby and The Gold Edition, with world-renowned Italian Michelin chef, Gianfranco Chiarini. Alan’s international work has taken him to Norway, Japan, Mexico, Nicaragua, Bolivia, Ecuador and recently, to the country of Haiti where he documented the work of the World Food Program. 


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National accounts


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