We were tired of food arriving cold.

Aperture & Apron started because we were tired of food arriving cold. Maya styled food for a decade and Dani shot it, and on every job the dish came from a kitchen across town, sat in traffic, and showed up tired. So they built the kitchen into the studio. One room in south Tel Aviv now holds a full commercial line three steps from the camera, a stylist's bench stocked with tweezers and torches, and a single pass where a chef can replate in under two minutes. Restaurants book a half-day, cook their own menu on set, and shoot it at its peak. Nothing wilts on the way over because nothing travels. At the end of the day they leave with menu images, a month of socials, and whatever the kitchen made for lunch.

"If it can be cooked, it can be shot here."

See the portfolio