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Recently I was given the task to create a series of portraits for TK (Tasting Kitchen) magazine featuring twelve of the incredibly talented chefs currently working for the two Wynn resorts located in Macau. The task was not simple and one that I made doubly challenging by suggesting that we do both a restaurant location as well as a studio type portrait of each chef. Scheduling was the first obstacle which was handled¬† beautifully by Dorothy Ip and her team at Wynn Macau. Coordinating all these schedules is no easy matter. All these chefs have busy schedules and finding a free block of time at a specific time for each chef all on the same day was a logistical headache. Fortunately I didn’t have to deal with that issue. My challenge came later when I was shown the schedule and was told that I had to shoot both the location portrait and the studio shot within 1 1/2 hours for each chef. All twelve portraits, as well as a group shot, had to be done in two days.

The shoots were done at the two Wynn properties in Macau. Six chefs were from the original Wynn Macau resort which located on the Macau peninsula and the other six work in the restaurants in the recently opened and much bigger resort called the Wynn Palace which is located on a reclaimed stretch of land called Cotai where many of the new and large casino type resorts are located.

A scouting day helped me to plan how I would shoot each restaurant location portrait so on the day of the shoot I had a pretty good idea of what I would be doing. On the actual day of the shoots we began by setting up our studio in a location that was in a convenient location for all concerned. In the case of Wynn Macau this was in one of their banquet rooms while at the Wynn Palace in was located in the SW Steak restaurant since it was not open on the planned day of the shoot. The one thing we could not have planned for was that maintenance crews also needed to do work on the same day in SW so we had to deal with workers setting up ladders and other such things in and around our studio setup. Fortunately we managed to coordinate things so we all got done what needed to get done.

Once our studio was set-up we would then meet each chef at their particular places of work and shoot a series of portraits and then move to the studio for round two. In the studio I wanted to bring in elements related to each chef and hopefully create a fun and visually interesting portrait. All the chefs were game and got into the concept and provided me with some great suggestions and moments. In both situations we made some wonderful portraits, such as the location images you can see above, but the studio shots ended up being the stronger package. In the end the spread ran 16 pages with each chef receiving his own page. The following are the results of our studio fun.

Chef Chan Tak Kwong, Executive Chef of Wing Lei at Wynn Macau.
Chef Hiroshi Yamaguchi, Teppanyaki Master Chef at Mizumi in the Wynn Palace Cotai.

 

Nicholas Olivas, Chef de Cuisine of Ristorante il Teatro at Wynn Macau.
Chef Shi Wei Dong, Chef de Cuisine of Andrea’s located in the Wynn Palace Cotai.
Chef Liu Guo Zhu, Executive chef of Wynn Macau’s Golden Flower restaurant.
Chef Christophe Devoille, Executive Pastry Chef at Wynn Palace Cotai.
Chef Yoann Mathy, Executive Pastry Chef at Wynn Macau.
Chef Sammy Ho, Executive Chef of Wing Lei Palace located in the Wynn Palace Cotai.
Chef Burton Yi, Executive Chef at SW Steakhouse, in the Wynn Palace Cotai.
Chef Tomohiro Okazaki, Sushi Master Chef at Mizumi in the Wynn Palace Cotai.
Chefs Kazuya Shimomura, Master Temprua Chef, left, and Hideki Fujikawa, Master Sushi Chef, who both work in Wynn Macau’s Mizumi restaurant.

To see the printed article and read the profiles for each chef you can view the entire issue of TK by visiting it online. Go to: https://issuu.com/tastingkitchen/docs/tk31_britain_s_bounty__s_

 

 

 

 

 

Shooting group shots consisting of more than three people can be one of the most challenging tasks for any photographer. Generally they are done in such a way as to just bunch everyone together in several rows and at various heights so that each subject’s face is visible. Such an approach fulfills the requirements of the assignment but is often not visually very interesting.

For a recent story in Tasting Kitchen (TK) magazine featuring the ten top chefs at the Wynn Macau resorts we wanted to create something more interesting and fun. My brief was simple. Capture a shot of the chefs enjoying themselves after hours. Easier said than done.

The first challenge was to find a location where I could position ten people in various positions so that they look natural and comfortable. After considering a few locations at both the Wynn Macau and the Wynn Palace we decided to do the shot in the Wing Lei Bar located in the Wynn Palace.

The next challenge was to figure out where to place each chef and with whom they should be next to. This was achieved through trial and error. There was a fair bit of moving one chef here and there and back again. Then working to get each chef to look natural. In some cases I would have to move individuals into place as if they were manequins. Fortunately everyone remained patient through the process. The writer for the story, Inara Sim, was also very helpful during this process as she had a keen eye and understood the feeling I was going after. Her suggestions helped pull the entire image together.

Once we sorted out who was where the greatest technical challenge was how to light them. It would have been easy to simply use a large softbox or umbrella from the front and make everyone evenly lit but the easy way is often the least interesting way.

Fortunately one of the walls had a large window which looked out onto a corridor where I could place one of my strobes with a medium-sized Chimera softbox fitted with a 40 degree honeycomb grid. On the opposite side of the room I used two strobes with one fitted with a extra small Chimera softbox and grid and placed slightly behind the subjects on the right. Since this light was not providing sufficient light for Chef Christophe Devoille, located in the center behind the bar, I positioned the third light with a five degree honeycomb grid to add a bit of light to his face. Below is a simple diagram of the first shot followed by the actual image.

Because of the limitations of where I could place my lights I decided to do this shot as two separate images and combine them in post production. The group of three chefs on the right required additional lighting so once we felt like we had a good shot I asked all the chefs, with the exception of the three on the right, to remove themselves from the scene. I then added an additional strobe fitted with a small Chimera softbox and fitted with a 40 degree grid to provide light onto the faces the two chefs at the far right of the frame.

So while these three continued to look like they were having the time of their lives everyone else in the room was asking when this torture would end.

The final frame was of the entire scene with no humans and equipment in the shot. This image would then be layered into the final photograph so that no lights and other pollution could be seen in the reflections.

The final shot ended up being the opening spread to a sixteen page feature about the chefs. In my next post I’ll share the individual portraits I did of each chef.

Technical Info…

Camera: Canon 5D SR

Lens: Canon 16-35 f2.8L III

Strobes: Einsteins

Softboxes and Grids: Chimera

 

Morning commuters prepare to board the Circular Yangon Railway as it pulls into Pyay Road Station.

Stepping into Myanmar, also known as Burma, often feels like being transported back in time. Development has been slow in this Asian land which I suppose is what makes it so attractive to travellers. One of the first things you will notice is people wearing their traditional clothing on a daily basis. In much of the world the only time you see people wearing their native dress is at special events or ceremonies. However in Burma it is quite common to see people going about their daily activities wearing their longyi which is a sarong type piece of clothing worn by both men and women.

Morning commuters on the Yangon Circular Railway.

To continue this time travel experience you can take a ride on The Yangon Circular Railway. Built more than 60 years ago, and with the exception of a few minor changes, the system operates pretty much as it did when it was first built. The tracks run a full circle around the city of Yangon and reach into parts of the countryside where urban sprawl is replaced by farmland. A complete loop will take roughly three hours and cost 200 kyat or about 15 US cents.

For residents living outside the city center the train provides a low cost way to get to and from work.
Passengers travelling along the Yangon Circular Railway.
If it weren’t for people using mobile phones and other electronic devices one would never know they were in the 21st century.

Some stations are busier than others depending on their location or their offerings. Some have large markets very close to the tracks.

A conveniently located market for train passengers.

The trains move slowly from station to station and rarely stop for more than a minute at each station. For those either loading or unloading of goods this means they need to work fast to get on and off the train.

Passengers board the Yangon Circular as fast as they can with recently purchased goods at a local market.
As a man enjoys a smoke while waiting for his train another jumps aboard our departing train. To miss your train would mean a long wait for the next one.

 

Waiting for the next train.

While on the train one never needs to go hungry. A parade of sellers makes their way up and down the cars selling a variety of Burmese snacks. None of which I tried.

A seller works her way between cars offering snacks to hungry passengers.
A paan seller takes a break and chats with a friend.

At certain times of the day and depending on the location the cars can be almost empty of passengers and the slow pace of the train can give some a change to relax and just enjoy the view out the window.

A couple of passengers have the entire car to themselves.

At a certain point along the route the train finds itself leaving the city and enters farmland just on the outskirts of the city. Technically the entire route is within the city of Yangon so one could easily see this farmland consumed by urban development in the near future.

View of farming area on the outskirts of Yangon.
A train conductor catches up on the news as the morning commute slows down.
Pulling into Yangon Station.
A train continues its journey along the Yangon Circular Railway.

In just a few years we may see a complete overhaul of this circular railway in Yangon. The government has plans to modernise the system which would most likely be welcomed by those that travel the line everyday.

All photos by David Hartung © 2017.

 

At the Quinary Bar with Angus Winchester.

I recently had the opportunity and pleasure to work with Angus Winchester, a bartender who is as passionate about making a great cocktail as he is about making sure his guests are enjoying the experience. With nearly three decades of experience in the drinks business having been a bartender, a consultant, a global ambassador for Tanqueray, and will soon open his own bar called The Embassy located in Brooklyn’s Crown Heights in New York City.

Winchester at work in the Quinary Bar during a recent visit to Hong Kong.

For this project I was joined by writer Chris Hill who was doing the interview for Tasting Kitchen (TK) magazine. Chris is a wonderful interviewer and Angus had a lot of interesting stuff to say so while setting up for each shot I was also trying to keep one ear towards the conversation. One of the great joys of my work is to meet people like Angus who are passionate about their work and simply have a great attitude towards life.

Watching Angus behind the bar is a bit like watching a well trained performer. His moves are so smooth and precise it almost appears effortless all the while he’s keeping you focused an interesting story he wants you to hear. And before you know it a perfectly balanced cocktail is set before you.

Russian Spring Punch

 

Mr. Hoshi’s Dry Martini

While Angus has a lot to say about cocktails and drinks business he definitely doesn’t take himself too seriously. As he told Chris, “We’re not curing cancer, but we want to make you feel important, understood.”

Winchester serves up a 212, a tequila-based cocktail with grapefruit juice and Aperol.

To read and view the story in TK magazine go here: https://issuu.com/tastingkitchen/docs/tk29_nordic_odyssey__s_

Creating a bowl of hand-pulled noodles is an art form into itself. For Chef Li Qi, from Shanxi, China, he has honed his noodle skills to perfection and has brought his craft to the Ji Xiang Noodle House located in the City of Dreams. It’s worth ordering a bowl of these noodles just to see the process of how the chef takes a lump of dough and converts into strings of noodles.

The end result is a bowl of steamy tasty noodles.

Ji Xiang Noodle House
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