Patrice de Villiers

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• spotlight magazine Sep 2008 food & drink photography issue 4

  Client: Gorge Magazine Schwartz - Callegari Berville Grey, Paris Photo Gallery
  

  London: Patrice de Villiers  

  Patrice recently shot another campaign for Schwartz with Callegari Grey Berville, Paris, with the emphasis on food inspiring art, and art inspiring food.

  Her campaign for Jacques Cider for St. Lukes, for which she was in her element creating artistic sculptures with food whilst maintaining its taste factor, is also currently running.

  As well as contributing to the launch of new food magazine Gorge, Patrice has recently ventured into pastures new as a specialist consultant, with BBH commissioning her to oversee the packaging and design for some new food products.

  Meanwhile, she continues to pin-down famous faces in the music world for her latest book, 'Love Music, Love Food'. A percentage of the profits will be going to the Teenage Cancer Trust.

  Patrice is represented by the Carolyn Trayler Agency that recently launched its new website.
  

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• spotlight magazine Apr 2008 food & drink photography issue 3

  
  Client: Westfield Client: Gaggenau Photo Gallery

  London [UK]: Patrice de Villiers  

  Patrice de Villiers has an extensive client list which includes major brands such as Hellmann's, Diageo, Schwartz, Eurostar, Nestlé, Kelloggs, Kraft, Clairol, Carrefour, Harrods, Fortnum & Mason, Westfield, Cartier and Selfridges.

  Patrice is currently working on an ad campaign for St.Lukes, Heinz Beans for Landor, and has just completed a set of images for Gorge Magazine - a start up by final year creative arts students combining food and fashion.

  Work in progress includes a book for Simon & Schuster shooting recipes and landscapes, ongoing commissions for The Times, Arena, Harrods and the FT luxury quarterly 'How to Spend It'.

  Alongside advertising and editorial commissions Patrice will soon begin work on a personal book project, 'Love Music, Love Food' which involves shooting portraits of musicians and food. Follow progress of the book on her website when shooting starts in May.

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