Alan De Herrera

Alan De Herrera

Alan De Herrera

In 2007, I 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 was. Like every great photograph, food photography requires excellent composition, unique lighting skills, passion, style, improvisation and a great subject.

For over ten years, I’ve had a chance to work with several fantastic brands the Cheesecake Factory, Chipotle, WienerschnitzelBush's Beans, Coca Cola, King’s Hawaiian Bread, Subway, Jack Daniel’s, Tyson Foods and Folger’s Coffee among others. I’ve also had the honor to work on fifteen cookbook projects in 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, I shot my first cookbook, Moorish Fusion Cuisine- Conquering the New Word, by Moroccan executive chef Zouhair Zairi. In 2012, I shot four new cookbook projects including Salsas, by celebrity chefs Ramiro Arvizu and Jaime Martin Del Campo, in Los Angeles. One of my favorite cookbook projects was The Ruby and The Gold Edition, both shot in Ecuador by world-renowned Italian Michelin chef, Gianfranco Chiarini. I’ve had the incredible opportunity to work in Norway, Japan, Mexico, Nicaragua, Bolivia, Ecuador and recently, to the country of Haiti documenting the work of the World Food Program. 

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Food photography | Los Angeles . Orange County . Riverside . San Diego