The Makers: Food photographer, JP Baudy
Former chef JP Baudey switched careers in 2010 when he realised his passion for food photography. His stripped back photography shines a spotlight on beautifully crafted dishes and the talented chef’s creating them. We wanted to learn more about what lead JP to food photography, and what he’s loving in the world of food right now.
How did you FIRST BECOME A FOOD PHOTOGRAPHER?
Food has always been a central part of my life and growing up in South-West France near Toulouse, I was surrounded by French cuisine. After finishing a baccalaureate in hospitality, I embarked on a career in cheffing that took me all over Europe.
At that time, I had a passion for photography, but food photography wasn't on my radar at all. I was working in 5-star hotel in Ireland and after a disappointing experience with a photographer who was taking photos of some of my dishes, I stumbled upon a recipe book by Donna Hay in Elle magazine Australia. It was a revelation not for the recipes, but for the photography. Inspired, I rushed to the nearest camera shop, purchased my first Canon and for the next 10 years, I practiced my photography skills while continuing to work as a chef.
In 2010 life happened and finding myself in the back of an ambulance after suffering a heart attack, I realised I needed to shift my focus away from running kitchens and devote myself entirely to photography. Several years later, I'm living my dream, combining my love for food and photography and loving every minute of it.
What is your favourite thing to shoot?
Don't get me wrong, I adore capturing beautiful dishes or cocktails, but nothing captivates me more than raw ingredients. Perhaps my background as a chef has something to do with it but I'm drawn to the rustic nature of raw produce; it’s the beginning of every culinary tale.
My favourite thing is raw meat, especially beef. I have an undying passion for butchery, and even in today's world with stringent hygiene standards, there's still an element of darkness and Dickensian allure to it that I find irresistible. The shapes, textures, patterns, and colors of raw meat tantalize and mesmerize my mind, making it my favorite subject to shoot.
of the photographs you’ve taken, do you have a favourite?
Honestly my favourite photo is often the latest one. It's not just about the subject or the composition; it's about what that photo represents in my journey as a photographer. Every time I press the shutter, I'm not just capturing an image; I'm capturing my journey. It's a reminder of how far I’ve come and a look back at all the time I've spent practicing, experimenting, and learning. I can see my successes and my mistakes and it motivates me to keep pushing forward.
which restaurant are you excited about at the moment?
Without a doubt, my top choice would have to be Pasture. They redefine the hospitality industry at every level.
Chef and owner Sam Elliot is a visionary with the skills to bring his ideas to life. At the dining table, you experience high-end creative cuisine (and the best steaks) in a laid-back atmosphere with impeccable yet casual service. The ambiance is electric, complemented by great music, but it's behind the scenes where the real magic happens — although I dislike using that term. As I often tell my clients, there's no magic involved, just sheer skill and hard work.
They prioritize sourcing the very best products from small-scale, local suppliers or their own farm near Bristol. Sustainability is ingrained in their ethos, earning them a top 3-star rating from the Sustainable Restaurant Association this year. They prioritise their staff, offering excellent working conditions and respecting work-life balance and they ensure that every guest is greeted with a genuine smile; a crucial ingredient for a fantastic dining experience.
and is there a particular chef you think everyone should know about?
When it comes to recognising chefs who truly make a difference, we can't overlook the unsung heroes - the chefs who put in the hard work behind the scenes, day in and day out, to mentor and train the next generation of cooks. Their impact is enormous, even if their names aren't in lights or on magazine covers. I’m personally witnessing this dedication during my collaborations with Bridgwater and Taunton College as a food photographer, where I'm spending some of my free time.
These chefs are the ones who roll up their sleeves and guide aspiring chefs through the ins and outs of kitchen life, instilling values like discipline, professionalism, and a genuine love for cooking. Their role extends far beyond teaching recipes; they create a supportive environment where students can learn, make mistakes, and ultimately grow into confident professionals ready to take on the challenges of a real kitchen.
if you could only eat one thing for the rest of your life what would it be?
Cheese. I enjoy it every day, and despite being French, my home is stocked with mainly English artisanal varieties.
I prefer cheeses with a strong character, particularly those made with raw milk. One of my favourites is Tornegus, a washed-rind cheese infused with wine, mint, and verbena - great with everything, especially in my British interpretation of the Tartiflette.
To me, cheese isn't just delicious — it represents a connection to heritage and craftsmanship. Proper cheese made by dedicated artisans reflects the story of its terroir, community, and commitment to the land, showcasing the unique flavors and diversity of a country.
to finish off, could you share your favourite food styling trick with us?
Don’t try to tell a story, focus on the Food.
When I style a photo, I always prioritise simplicity. I believe that letting the food speak for itself via the composition is key. I avoid overcrowding the scene with props or unnecessary elements that might take away from the global aesthetic. Instead, I focus on showcasing the natural textures and lines, keeping the hues as monochromatic as possible. For me, it's not about telling a story with every photo; it's about allowing the viewer to create their own narrative as they appreciate the composition.
All photos © JP Baudey for Faydit Photography. See more of JP’s work on his website and Instagram.
