Sophie Carrière, photographe – et également styliste culinaire – avec quelques 20 ans d’expérience dans les domaines de l’édition et de la télévision. Sa polyvalence, ses connaissances et sa débrouillardise sont combinées à une grande créativité et un bon sens de l’organisation.
Sophie Carrière is a Montreal photographer with a 20 years of background in photography and food styling within the editorial and television industries. She is known for her versatility , adaptability, creativity where every project as a solution.
Food and photography are Andrew’s two passions. Ever since he was introduced to the world of cooking at a young age, he has always had fun with it. The only thing that he enjoys more than creating delicious beautiful-looking dishes is sharing them with friends and family.
Andrew debated between a “Chef Training” and “Photography” college degree, choosing Photography in the end. After traveling abroad and experimenting with different areas of the photography industry, he decided to give cooking a chance. Working in the restaurant industry allowed him to broaden his skills greatly. It was then when he decided to combine both worlds together and started styling food.
His work passion and talent have quickly granted Andrew the opportunity to work with some of Toronto’s most recognized names in the food styling industry. Always looking for new challenges and enjoying every step of the process, Andrew’s goal is to bring his clients’ visions one step further without forgetting to have fun.
Murray Bancroft is a food stylist and chef who works with a roster of international culinary clients spreading his gospel of seasonal, sexy and healthy food. Whole Foods, Kraft, McDonalds Europe, Sobeys, Kellogs and Garden Protein International are just a few of the companies who have benefited from his progressive and youthful approach to cooking.
Bancroft apprenticed at Vancouver’s renowned classical French restaurant Le Crocodile, and with the late Jean-Claude Ramond (The Smoking Dog) – one of the cities foremost culinary figures. After traveling and studying abroad, including two years in the South of France, the beauty and bounty of the Pacific Northwest lured him back to his native Vancouver, where he continues to consult with top food companies and restaurant chains throughout North America and Europe.
In addition to styling toothsome feasts for magazines such as Western Living and Condé Nast (he also has a degree in Art History), Bancroft’s product development projects have garnered international awards for innovation.
“Who doesn’t love food!” exclaims Heather Shaw. It all began for her at a young age, growing up in Toronto. Her uncle taught her what it meant to create beauty out of food. “Somehow it all made sense, if my food looked good, chances were it tasted that way too,” she says.
Shaw started out creating wonderful-looking dishes for her friends and family. She went to study at Sheridan College in the hopes of becoming a photographer, and when she graduated, Heather went straight into shooting food and beverage.
A photographer she was assisting noticed her skills with presentation and let her put together some shots for him. “It was then that I realized food styling was my thing,” says Heather. She took courses to further develop her skills and had the opportunity to work with some of the best in Toronto’s food styling industry.
Now, Heather works hard to achieve the very best results for her clients. She loves her job and is always thrilled to meet and create with different types of artists. “I can only ask that it keeps on coming my way and making you hungry,” she says.
Food stylist Ashley Denton has been working in the industry for fifteen years with his work featured in House & Home, Chatelaine, En Route, and Style at Home, as well as TV appearances on Cityline.
Ashley’s client list has included Kraft Foods, Outback Steakhouse, Sobeys, and Visa among many others. The Torontonian graduated from the George Brown Culinary program in 2000, and immediately opened his own catering company. Although the business was gratifying, he was drawn to the creative energy and challenges of food styling.