Available light first, one honest angle, nothing staged that doesn’t need to be. Seven years between restaurant passes, hotel lobbies and studio corners.
I shoot around service rather than through it. That usually means arriving before prep, staying past the last table, and making the pictures in the gaps — which is where the room actually looks like itself.
Warm balance kept close to what was on the wall. Tungsten stays tungsten. I’d rather a frame read like the evening than like a catalogue.
Video is cut from the same day as the stills — a 30–60s atmosphere film plus vertical cutdowns, so a campaign doesn’t need two shoots or two looks.