Derek Richmond

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His Genre: Still and Motion - Photography

His Location: Chicago, IL, US
Art Culinaire Magazine Issue 103
Smoked Black Cod by Chef Danny Grant, RIA Restaurant, The Waldorf Astoria Chicago, Art Culinaire Magazine, Issue 103
Trenchermen Bar Menu RamenTrenchermen Bar Menu Ramen | Ramen recipe by Trenchermen, Executive Chef Michael Sheerin, Executive Chef Patrick Sheerin, Designer/Partner Kevin Heisner, Partner Matt Eisler, Beverage Director Tona Palomino, Chicago, IL
Trenchermen Burger 1Trenchermen Burger 1 | Burger w/ Pickled Tots recipe by Trenchermen, Executive Chef Michael Sheerin, Executive Chef Patrick Sheerin, Designer/Partner Kevin Heisner, Partner Matt Eisler, Beverage Director Tona Palomino, Chicago, IL
Trenchermen Bar Menu LambTrenchermen Bar Menu Lamb | Lamb recipe by Trenchermen, Executive Chef Michael Sheerin, Executive Chef Patrick Sheerin, Designer/Partner Kevin Heisner, Partner Matt Eisler, Beverage Director Tona Palomino, Chicago, IL
Trenchermen Ramen 1Trenchermen Ramen 1 | Ramen recipe by Trenchermen, Executive Chef Michael Sheerin, Executive Chef Patrick Sheerin, Designer/Partner Kevin Heisner, Partner Matt Eisler, Beverage Director Tona Palomino, Chicago, IL
Waldorf AstoriaWaldorf Astoria | Flat Iron Steak, Acorn Squash, Crispy Sweetbreads, Cippolini Jus recipe by Chef Herve Cuyeu of Balsan in the Waldorf Astoria Chicago
Braised Beef Tongue ACM Izard 7020Braised Beef Tongue ACM Izard 7020 | Braised Beef Tongue with Masa and Salsa Verde, recipe by Chef Stephanie Izard, Girl and the Goat, BOKA Restaurant Group, for Art Culinaire Magazine, Issue 104
100100199100100199 | Deli Sandwich, Food Stylist Johanna Brannan Lowe
Avec Chorizo-Stuffed Medjool Dates with Smoked BaconAvec Chorizo-Stuffed Medjool Dates with Smoked Bacon | Chorizo-stuffed Medjool Dates with Smoked Bacon and Piquillo Pepper-tomato Sauce. Avec Restaurant, Chicago, IL. Chef Erling Wu-Bower, Chef Paul Kahn, Eduard Seitan, Donnie Madia, Kimberly Phillips, Rick Diarmit, Dana Cree, The One Off Hospitality Group
Avec 2013 Winter Menu 3433Avec 2013 Winter Menu 3433 | Avec Restaurant, Chicago, IL. Chef Erling Wu-Bower, Chef Paul Kahn, Eduard Seitan, Donnie Madia, Kimberly Phillips, Rick Diarmit, Dana Cree, The One Off Hospitality Group
Wood-oven roasted pork shoulderWood-oven roasted pork shoulder | Wood-oven Roasted Pork Shoulder with Coucous, Carrots, Almonds, Raisins and Charmoula. Avec Restaurant, Chicago, IL. Chef Erling Wu-Bower, Chef Paul Kahn, Eduard Seitan, Donnie Madia, Kimberly Phillips, Rick Diarmit, Dana Cree, The One Off Hospitality Group
waldorf astoria derek richmond3waldorf astoria derek richmond3 | Seasonal Flatbread, Butternut Squash Puree, Arugula, Comte recipe by Chef Herve Cuyeu of Balsan in the Waldorf Astoria Chicago
waldorf astoria derek richmond5waldorf astoria derek richmond5 | Betsy Ross: Cognac, Port, Combier, Nutmeg created by Brad Fry, Styled by mixologist Tom Hogan of Bernard's Bar in the Waldorf Astoria Chicago
Apple Fritter 1729v3Apple Fritter 1729v3 | Honeycrisp Apple Fritter with Cinnamon Ice Cream and Warm Apple Cider by Pastry Chef Andrew Johnson of Balsan in the Waldorf Astoria Chicago
Jim Beam 8376mJim Beam 8376m | Red Stag by Jim Beam Stag Bite bourbon cocktail, food pairing recipe by Man v. Food host Adam Richman, Food and Prop styling Johanna Brannan Lowe, Edelman Public Relations
100110149 1100110149 1 | Salt Crusted Steak, Self-Promotion, Food and Prop Styling by Johanna Brannan Lowe
Breakfast 6117Breakfast 6117 | Fried Eggs and Maple Syrup Breakfast, Food and Prop by Darrin Marvin, Prop Stylist D.D. Ahr
Pork Belly Pancake 3814Pork Belly Pancake 3814 | Pork Belly Pancakes recipe by Chef Stephanie Izard, Little Goat, BOKA Restaurant Group, Chicago, IL
11 32919 R60485v12E 111 32919 R60485v12E 1 | Kraft Brand Parmesan-Pepper Sweet Potato Fries, Food Stylist Kim Loughlin, Prop Stylist Carol Prebil
Quartino Real Eats0016Quartino Real Eats0016 | Salumi, Chef John Coletta, Quartino Ristorante & Wine Bar Chicago, Gibsons Restaurant Group, Nomad Editions Real Eats Magazine, accompanying article written by Barbara Fairchild
CdA Spring 8602 mstCdA Spring 8602 mst | Chef Greg Biggers, Cafe des Architectes Restaurant, Sofitel Luxury Hotels
Art Culinaire Magazine Issue 103Art Culinaire Magazine Issue 103 | Smoked Black Cod by Chef Danny Grant, RIA Restaurant, The Waldorf Astoria Chicago, Art Culinaire Magazine, Issue 103
100100083100100083 | Beef Hamburger with Red Onion on Toasted Bread, Food and Prop styling by Johanna Brannan Lowe
Edibles Chicago Summer Cover 10635Edibles Chicago Summer Cover 10635 | Summer Tomato Sauce, Vintage Sieve from Martyn George Curated Culinary Objects, Food and Prop Styling by Johanna Brannan Lowe, Edible Chicago, Summer 2012
10114 48710114 487 | Rustic Irish Soda Bread with Pears, Self-Promotion, Food and Prop Styling by Johanna Brannan Lowe
Medieval Feast Still Life 080020657Medieval Feast Still Life 080020657 | Apricots on mirror, Medieval Feast Series, Food and Prop styling by Johanna Brannan Lowe
090020019090020019 | Smoked Herring with Dill and Eggs Still Life, Dark Table Series, Self-Promotion, Food and Prop Styling by Johanna Brannan Lowe
10012 187510012 1875 | Lobster Still Life, Dark Table Series, Food and Prop Styling by Johanna Brannan Lowe
wild grapewild grape | Vodka Cocktail, Edelman Public Relations
Jim Beam 8325mJim Beam 8325m | Jim Beam Cocktail, Edelman PR.
hendricks gin martinihendricks gin martini | Hendricks Gin Martini, Styling by D. D. Ahr
NoMI Real Eats0019NoMI Real Eats0019 | Blueberry Crunch, with accents of Thai Basil and Hazelnut Chocolate, Recipe by Chef Meg Galus, NoMI Restaurant, Park Hyatt, Nomad Editions Real Eats Magazine, accompanying article written by Barbara Fairchild
Solo Cup Holiday 5582Solo Cup Holiday 5582 | Solo Cups 1950, 60, 70, Today, Holiday, Food and Prop Styling by Johanna Brannan Lowe, Edelman Public Relations

Still and Motion - Photography
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