Mary Valentin’s artistic philosophy as it relates to the presentation of food in photography stems from her passion for good food. Food is loaded with history, meaning and possibility and must be treated with great respect. Though food styling skills are important in being able to control the effect of the food in the photograph, over-styling, or perfecting food sometimes kills the very thing that makes it visually beautiful, unique and appetizing. To help her clients realize their own vision, Mary draws on her experience and skill in both the visual and culinary arts to help her clients explore the possibilities and to ultimately enact their final plan. Understanding the important role of proper communication, patience and collaboration with the entire professional team is crucial in any project.

mary valentin food stylist Taupe and Birch


BFA, School of the Art Institute, Chicago

BPC, Kendall College, Chicago

Chair, Food Photographers and Stylists Section, IACP

Adjunct Instructor, Kendall College, Chicago


American Egg Board


Fleischmann’s yeast

Food Network

Fannie May


Hellman's Mayonnaise


Jello Brand 


Leo Burnett

Lipton Tea

National Restaurant Association

Potbelly Sandwich Shop

American Airlines

Park Walk Productions

National Cattleman’s Beef Association

National Pork Board

Panera Bread

Patron Tequila

Pre Brands Grass Fed Beef

Sam’s club

Scharffen Berger Chocolate

Sea Pac


Table Grapes of California



US Foods

Vegetarian Times


Chicago Tribune Company 




Upshot Marketing

  • Food styling trends

Leo Burnett, Chicago:

  • Trends in Food Photography, 2016

Food Photo Festival, Denmark:

  • How a Photography Trend Lives, and Dies in America, 2016
  • Food Styling in a Restaurant Setting
  • The Changing Role of the Food Stylist
  • Styling Four, Dough and Bread

IACP, San Francisco:

  • How the Eye Reads an Image, Examples of Food in Art History 2014





Photo Art Direction

"Indian for Everyone," Anupy Singla



US Foods

Queue Marketing

Leo Burnett, Chicago

Pre Brands