"Foodstyling is like fashion with trends changing every year, and the market keeps demanding new books, products, concepts or kitchen appliances." According to Food Stylist Michael KOCH, who is now represented by AGENTUR ROUGE. He completed his training at a traditional Munich hotel, worked at the Hilton Hotel, Massimiliano, Mandarin Oriental and the restaurant His Cox in Munich. His works convince with a high level of aesthetics and perfectionism. His enthusiasm and motivation in pursuing his dream career have grown with him over the years.
"In my time as a cook, it was always important for me to design dishes and plates the way I liked, and I had a very clear idea and a picture in my mind of how the dish should look, so I preferred to work on items such as starters and desserts where I was usually had complete creative freedom. Soon my path led me out of the kitchen and into the world of cookbooks, advertising photography, recipe development and, a little later, cookbook authors," says today's successful foodstylist and recipe developer. We present a small portfolio – and more is available directly via AGENTUR ROUGE.