The New York Times

Being on assignment for the New York Times is the perfect psychological buttress for helping me overcome my fear of taking photos of strangers. It makes me feel like I'm wearing an all-access badge; all who I flash it to instantly part ways for me. This belief is nothing more than a psychological ploy, of course, but it's helped a lot. In fact, I'm slowly coming to realize, most people are completely unaware when I'm shooting photos of themβ€”and even in those cases where they catch on, a simple smile dispels any of the weirdness. 

All of that is to say, I had a really fun time shooting these photos for Pete Wells's restaurant review of Atoboy. And fortunately, the review was a positive one. Congraulations Chef Junghyun Park and staff!

New Work

Floating collars, a beckoning plaster hand, tendril-like coral, and dried okra. Just a few of the fun props talented stylist Stephanie Yeh brought to this collaboration. And then floral designer Kristen Usui killed it in the flower department, adding flourishes of checkered fritillaria, dried palm fronds, architectural lilies, and just-budding spirea. She also made some showstopping arrangements, culminating in a set of photos both surreal and elegant, organic and quirky. 



Food styling: Brett Regot
Prop styling: Nidia Cueva