Stockland Martel

At a panel discussion on food photography last week at the Levi’s Workshop, food stylist Victoria Granof commented that people go into food photography for love—they’re rarely there by accident or just for the money. Hans Gissinger, who was also part of that panel discussion and with whom Victoria has worked on various projects over the past decade-plus, certainly falls into that category. He loves food: where it comes from, how it’s made, what it feels like to work with it, and how it tastes.

Hans—who has photographed campaigns and editorial for worldwide brands such as Jaguar, Condé Nast, Donna Karan, Nike, Ebel, Cartier, Bon Appetit, The New Yorker, The New York Times Magazine, Martha Stewart Living, Vanity Fair, Vogue, and Neiman Marcus—also loves to explore all of the mysterious and compelling qualities of the food world, whether it’s the marbled patterns of freshly cut meat, as in his series “Muscle”; the heat that cooks, in all its forms, as in his most recent book project, Fire; or the personalities and drive of the chefs themselves. Sometimes Hans’ photos are purely for formal and aesthetic pleasure, as in a recent series of still lifes possessing a certain Old Masters gravitas.

But don’t take my word for it. Take a look at Hans’ work… (And to read more about Hans, click here.)

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