Nando Esteva

Cuisine has endless possible angles, but very few that hit the mark.

If I had to use a single word to define your photos, it would be “texture”. You almost feel like touching the images. How do you do it?

Every time I do a job, I try to physically bring something to life, to transform an everyday object into something extraordinarily special. Texture is a fundamental part of my work in ad-ding volume to an image to give it more impact. I get it by insisting on a lot in terms of light and composition.

Do you feel more comfortable working in your studio or outdoors?
To be honest, in the studio I have all the time I need and no interruptions. That helps me concentrate and be creative. Working outdoors requires more organisation of the process and getting more people involved. The amount of time is limited, but I do also feel fine about working outside my studio.

Food themes are the most recurrent in your work. Would you say it has become your speciality?
Many years ago I had a dream … and I made it come true! I wanted to have a kitchen on my photographic set. Today I have a space created for product research. Being able to materialise my work in food-related objects is almost an obsession. A delightful obsession.

Does food have another “life” that we norma- lly don’t appreciate?
I sometimes think that I’m the only one who sees unique shapes and patterns in each food-re-lated product or object. I always insist on the angle for each culinary creation, whether it is art or a portrait of a fabulous dish by a famous chef. Cuisine has endless possible angles, but very few that hit the mark. I love this visual game with spectators.

You are one of biggest prize-winning photographers in the islands. Does that put a lot of pressure on you?

I have been working on new, unique and very special ideas for many years and that has led to me being recognised in many countries. Winning an award for me is an exercise in making progress, continuing to imagine and create new things in my artistic universe. I love taking time between my different journeys to rest and bring to life an idea through photography or video. Pressure is something that I have every day in my career, without it, I wouldn’t know how to work.

Can you tell us about something you’re working on right now?

At the moment I am preparing two productions in Latin America and creating advertising campaigns for large companies with very well-known products worldwide.


R: Jen Munar F: Nando Esteva