Food photography should be as delicious as its subject matter.

For Jon Whittle, there is no sauce too saucy, not sunny side egg too runny, no

brisket too smoky for his exceptional eye for light, composition, color and

styling. Having begun his career studying industrial/scientific photography at the

Brooks Institute in Santa Barbara, California, Whittle has since focused his

lens on cuisine around the world: from grilled sardines in Greece to spicy

margaritas in Los Cabos to Angus brisket in his backyard of Orlando,

Florida. Whittle’s food and beverage photography has been published in

Islands, Marlin, Salt Water Sportsman, Cruising World, Florida Travel +

Life, Garden and Gun, and GQ. California institution First Watch retained

him to shoot the restaurant chain’s cookbook with its self-titled tome. His list

of clients includes Big Green Egg, Tito’s Vodka, W Sauce: America’s

Worcestershire, and Reynolds Lake Oconee. Delicious and

beautiful are always in Whittle’s visual recipe.