Excited to share a recent profile in The Cellar Door Magazine featuring Executive Chef Matthew Withoos of The Wood Tavern and Pauline!

The first portrait is the one that made it to print, while the other two are alternate shots. When working on assignments like this, I always aim to provide plenty of options to give designers flexibility and creative freedom.

Also featured: two mouthwatering dishes by Chef Withoos—Fire-Grilled Octopus and 12-Hour Braised Beef Brisket.

Every detail tells a story, and it’s an honor to capture these moments.