Lou Manna

WELCOME! You've come to the right place! ENJOY!!! Lou Manna believes in simplicity and strong designs on products that you'll cherish for years to come! “A well-photographed image of food is powerful: it can boost sales of magazines and products, or send people flocking to a new restaurant,” he says. “If you want to reach out and grab the food in my images, then I’ve done my job well.” Some Background about Lou... Lou Manna worked for fifteen years as a photographer at the New York Times. He covered feature stories around the world including many articles with renowned food writer Craig Claiborne In the 1990s. A recognized expert in the field of food photography, Lou Manna has spent over thirty years creating images of all things edible. His award-winning photographs have appeared in over forty cookbooks, in major campaigns for Barilla and Tabasco, and in publications such as Wine Enthusiast, Food Arts, and edible RENO TAHOE. Lou has also worked on location with many celebrity chefs, including Bobby Flay, Jacques Torres, and Lidia Bastianich. An early adopter of digital imaging technology since 1995, he continually refines cutting-edge techniques to convey the vibrant colors and sensual pleasures of food. His highly acclaimed book, Digital Food Photography, published by Thomson, was the first book on food photography to focus exclusively on digital technology. He teaches workshops on food photography where he delights in sharing the tricks of his trade.