Award-winning photographer, George Mathew, is an exceptional visual storyteller, with more than 24 years of experience in food, portrait and commercial photography. Apple Sharma caught up with him to learn what ignites his passion for food photography, dos and don’ts for amateurs and what makes an image stand out!

fact: How did your passion for photography begin and what inspired you to specialise in food photography?
GM: My passion for photography began at home, learning the basics from my father, who was a serious amateur. Those early experiences sparked my fascination with how light and perspective can transform the ordinary into something extraordinary. Over time I realised I’m not just a storyteller but also a technician interested in mastering the technical side of photography, particularly, the ability to shape light. This balance allows me to work in my own narrative style, while adapting to any creative vision of my client. This balance is essential, especially in food photography, where precision and artistry meet. For me each dish is a story, and my craft is to bring it to life.

fact: You’ve worked across food, portraits, fashion and more. Which area speaks to you the most and best reflects your style?
GM: I’ve worked across portraits, jewellery, automotive, architecture and commercial projects and honestly, each has its own challenges and figuring those out is what keeps me excited. Food photography stands out for me – every dish has texture, colour and a story – kind of like a portrait with character. Being able to find the right perspective and bring out the mood is what makes it fun. At the end of the day, it’s about creating images that feel alive and make people connect with them.

fact: Food photography is an art form and notoriously tricky. What’s your secret for bringing dishes to life?
GM: For me food photography is really about using the right light to bring every ingredient on the plate to life. The textures, colours and all the little details tell a story, and getting the light right makes all the difference. I pay attention to the small touches – a garnish, a drizzle of sauce, even the natural shine on something – because those little things make the dish feel real and inviting. The goal is to make the image look delicious and capture the feel of the food, so people can almost taste it just by looking.

fact: As a judge for the World Food Photography Awards, what makes an image stand out for you?
GM: It’s my third year judging the World Food Photography Awards, and for me, what really makes an image stand out is personality. These days, we see trending styles being copied over and over, which makes it harder for a shot to stand out. Carefully crafted images always excite me, especially when the photographer plays with light to bring out textures and mood. I’m also drawn to shots that capture action that are hard to notice with the naked eye, whether it’s steam rising, flames or a splash.

fact: You’ve worked with so many creative teams and clients. Can you share a funny or unexpected moment from a shoot that has stuck with you?
GM: Usually, for commercial shoots we’re racing against time to get the visuals right but there’s always someone on set who brings a bit of energy and makes everyone laugh. It’s hard to pinpoint just one person and, honestly, some of the funniest moments are best kept as our crew’s personal jokes.

fact: What advice would you give to amateurs starting out – any dos and don’ts, or clichés to avoid?
GM: For anyone starting out, my biggest advice is that expensive gear isn’t everything. The best camera is the one you have access to; it’s more important to focus on vision and technique. Understanding light is key and equally important is learning the business side of photography – working with clients, managing projects and delivering results. Experiment and play to find your own style but avoid copying trends too much – originality always stands out. Don’t have the attitude of ‘I’ll fix it in post (editing)’. Pay attention to details, learn from mistakes and, most importantly, enjoy the process.

fact: If you could collaborate with any photographer and capture any subject or dish, who and what would it be?
GM: Lately, I’ve been thinking a lot about the true meaning of freedom, and it’s something I’d love to explore visually. I’m hoping to collaborate with talented photographers and creatives here in Bahrain to put together an exhibition reflecting this theme. It’s a personal project that’s been brewing in my head for a while and I’m waiting for the right inspiration to translate these ideas into images. For me, it’s about capturing emotion, narrative and perspective – creating work that makes people stop, reflect and connect on a deeper level. ✤

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