Two day lengths, plain numbers.

Either. There's a full commercial kitchen on set, so your chef can cook the menu here, or you can bring prepped components and we plate and shoot them hot. Most clients bring ingredients and cook on the day.

A half-day is about four hours and suits roughly eight to twelve dishes or a focused social set. A full-day is eight hours and handles a full menu, packaging, and a backlog of socials.

Edited high-res images for menus and print, web- and social-cropped versions, and the raw selects on request. Files land in a shared folder within a week, rush turnaround available.

Yes, and you're welcome to. Maya styles in-house, but plenty of chefs prefer to plate their own and let us light it. The bench, tweezers, torches, and steam tricks are all there either way.

The portfolio runs Levantine, Italian, and weeknight Asian, but the kitchen handles anything with a flame and a pan. If it can be cooked, it can be shot here.

South Tel Aviv, with a loading spot out front. That's the whole point of the on-set kitchen, though — the food doesn't travel, so it never arrives cold.