Hola, soy Luis, un chef con más de 25 años de experiencia que ha tenido el privilegio de trabajar en grandes cocinas alrededor del mundo, desde Europa hasta Asia y América. Mi pasión por la cocina siempre ha estado acompañada por un amor profundo por la fotografía.

Todo comenzó de manera simple: quería tener un registro visual de mis creaciones culinarias. Pero, con el tiempo, mi objetivo evolucionó. Ya no se trataba solo de documentar, sino de capturar la esencia de cada plato, de lograr que cada imagen contara una historia y despertara antojos irresistibles.

Cada fotografía se convirtió en un reto, una búsqueda constante de la toma perfecta que no solo mostrara la belleza del plato, sino que también transmitiera su sabor, su aroma y la dedicación puesta en él. Así, mi lente se transformó en una extensión de mi pasión culinaria, llevándome a explorar y perfeccionar el arte de la fotografía de alimentos.

Hoy en día, la fotografía ha dejado de ser solo un pasatiempo y se ha convertido en mi profesión. Me dedico exclusivamente a la fotografía de alimentos, aunque también hago un poco de retrato, como puedes ver en esta página.

Cada foto es una invitación a deleitarse, una promesa de sabor y una obra de arte que honra mi amor por la cocina y la imagen. Si buscas fotografías que no solo capturen la apariencia, sino el alma de tus platos, estás en el lugar indicado. ¡Bienvenido a mi mundo, donde la cocina y la fotografía se encuentran en perfecta armonía!

"¿Cúal de mis fotografías es mi favorita?. La que voy a tomar mañana" 

Imogen Cunningham

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Hello, I'm Luis Jiménez. And yes, looks like I'm a photographer , and yes I am, but this started as a hobby, in reality  for three decades, I've donned the chef's hat, crafting culinary experiences that span across the streets of Mexico, the bustling avenues of the US, the intricate food landscapes of China, the diverse flavors of Central and South America, and the luxurious dining scenes of Dubai. My journey has been flavored with professional training from the culinary capitals of Spain, Vietnam, and Thailand, each adding a unique layer to my expertise.

While my heart beats for cooking, writing has always been a pastime that became a second profession. My journey into the world of flavors led me to pen down the book "Pero querías ser chef...", which translates to something like: "So you think you can be a chef?". This memoir-like narrative, now available in English as "A Chef's Journey", became a best-seller, offering readers a deep dive into the culinary world and the ethics that drive it, which I think it's the main reason that made it a successful book. My interactions with curious minds led to a sequel "Pero querias ser chef dos", and later, "Memorias de un Chef" or "Memoirs of a Chef", capturing the essence of my moments with food and people, that's my third and last piece.

Beyond the kitchen and the pages of my books, I've explored the world of photography. Every dish I crafted was not just a meal but a memory, urging me to capture it so that I could recreate it back perfectly and also to share it with my team for good reference, but my attention to detail transformed this hobby into a semi-professional pursuit. Patrons at my restaurant, intrigued by the visuals, soon began inquiring about the photographer behind the lens, leading to a new chapter in my career.

Teaching has always been close to my heart. I've had the privilege of sharing the art of Mexican and Chinese cooking with eager learners, passing on the traditions and techniques that I hold dear. My linguistic skills, fluent in Spanish and English, with a proficiency in French, have only enriched these interactions.

My restaurant's success and my knack for connecting with people opened doors to consultancy roles in the culinary business. This unexpected turn introduced me to project management. As I delved deeper, I realized that my journey as a chef had unknowingly trained me in the art of project management. From opening restaurants to operating multiple venues, I was orchestrating projects. My only gap was the specialized language and tools of formal project management, which I'm trying to master along with you in this amazing course. Today, I stand equipped to offer a holistic consulting experience to aspiring restaurateurs.

My career has been a flavorful blend of cooking, writing, photography, teaching, and management. Each chapter is a testament to my dedication, curiosity, and constant thirst for learning.

P.S. “Which of my photographs is my favorite? The one I’m going to take tomorrow.” – Imogen Cunningham