Food is the only art at your wedding that guests get to eat. A new wave of food stylists and food artists treats it as seriously as the flowers or the dress. They work with sugar, butter and bread the way a sculptor works with clay. Brands have relied on them for years to make an event stand out, and now couples are catching on. Here are 20 to follow while you plan your own menu.
Omer Gilony grew up in Tel Aviv and launched her first floral design business there at 16. Today she runs her own studio in Lisbon as a set designer and creative director, and food styling is a core part of her work. Her tables look like Dutch still-life paintings come to life. Think dimly lit, moody settings with textured tablecloths, ornate silverware and crystal glassware. She draws on Renaissance and Baroque art and on the old palaces of Portugal. Dior and Chanel have both commissioned her tablescapes.
Photo: Omer Gilony
Berlin-based Idan Gilony came to food from fashion, and it shows in how he builds a table. His installations pair food and bold color with botanical elements you would never expect at dinner. Repetition is his signature. Ingredients line up in long rhythmic rows, and raw industrial surfaces sit against soft, romantic details. Some of his tables run in a single color, like icy blue. He styles cocktails and drinks with the same eye. His work spans brand launches, studio openings and intimate one-table dinners. And taste matters as much as looks. He won’t use food purely as decoration.
Photo: Idan Gilony
Herrlich Dining is the Berlin culinary studio of Hannah Kleeberg, who started it in her shared-apartment kitchen in 2022. Her motto is fun dining over fine dining. Butter is her favorite material. She shapes it into sculptures, piles it into towering mountains and even turns it into edible handbags. Tables become stages, built for sharing and a little mess. She creates concepts for brands, events and weddings, and in 2024 she opened her own studio in Neukölln. Her debut book, Herrlich Hosting, is all about hosting with feeling rather than perfection.
Photo: Herrlich Dining
Sabato is an Amsterdam culinary studio run by friends Stefanie Koumiotis and Jesse Meindertsma. The name means Saturday in both Italian and Greek, and the food follows suit. It’s classic, comfortable Mediterranean cooking, shaped by the Turkish, Moroccan, Lebanese and Syrian kitchens of their Amsterdam West neighborhood. Their styling always starts from a traditional dish, presented in a fresh, clean way. The look is modern and graphic, with lots of stainless steel trays and serveware. Every so often a menu goes fully black and white. The duo handles event catering, private dinners and pop-ups, and has worked with brands like Serax.
Photo: Sabato
Ananas Ananas is a food-art studio run by Verónica González and Eléna Petrossian between Los Angeles and Mexico. The name means pineapple in many languages, a nod to food as a universal language. Their installations are fully edible and meant to be touched. Think glowing mushroom lamps, sculptural sausage and fruit hanging from mobiles. The flavors come from their grandmothers’ kitchens, from Mexico’s northwest coast to Armenian and Iranian staples like pistachio, rosewater and saffron. They even design their own polished steel serveware. Clients include Glossier, Saie and Milan’s Salone del Mobile.
Photo: Ananas Ananas
ETI is the New York catering and dining studio of chef Nir Sarig, named after his mother, who taught him to love cooking. Sarig cooked in well-known Israeli restaurants before settling in the city. Here he noticed Middle Eastern menus all served the same handful of dishes, so he set out to show another side of the cuisine. His food is produce-forward and Mediterranean, with a minimalist look and bold accents of color and flavor. One heirloom tomato plate was described as resembling a painter’s palette. Sarig often designs dishes around a space, sometimes building full art installations. He has collaborated with Nordstrom and Still Here.
Photo: ETI
Juliette Meyer is a French chef who calls herself an edible table sculptor. After cooking in restaurants in Paris, Berlin, Amsterdam and Lyon, she launched her own business in 2018. Today she works between Paris and Le Perche, where she lives in an old country house. Her dishes are made for the center of the table. Think slow-cooked meats, breads to tear and sculpted butters. Her style is expressive, almost maximalist, mixing old and modern. Born in Alsace, she has a soft spot for pretzels. She caters weddings for 20 to 200 guests.
Photo: Juliette Meyer
Antonella Tignanelli, known online as Mary Avocado, is an Argentinian chef and creative director based in Barcelona. She has cooked professionally since 18 and lived everywhere from Melbourne and Paris to New York and Mexico City, learning recipes from local cooks along the way. Today she creates food installations, table sets and dining experiences. Her project Food Rituals revives ancient celebrations, from midsummer feasts to tarot nights. However big the setting, the food stays fresh, simple and authentic, with nothing staged about it. Her grandmother’s days-long feasts remain her biggest inspiration.
Photo: Antonella Tignanelli
Aprís is the studio name of Alina Prokopenko, a Paris-based food designer and trained pastry chef. She left the traditional kitchen early and found her place where food meets fashion, working with houses like Miu Miu, Valentino and Balenciaga. Her cakes rarely look like cake. She has made a Balenciaga City Bag, an ashtray full of cigarettes and an oyster shell, plus a life-size computer in butter. Black is her signature color. She keeps the palette minimal and the shapes simple, adding a touch of surrealism and dark humor.
Photo: Aprís
Clara Santa Isabel is a Barcelona-based creative director who works across florals, food and event styling. She spent seven years in fashion and beauty before turning to set design. Her raw materials come straight from the market. She is drawn to the colors and organic shapes of fruits and vegetables, brings them onto the table and then tastes whatever she hasn’t tried before. Lately she has been pairing food with fabrics. Brands like Ruinart, Byredo and Penhaligon’s have hired her for food styling and table settings. She travels for projects well beyond Barcelona.
Photo: Clara Santa Isabel
Atelier Flora is the studio of cake artist, food stylist and set designer Franziska Oeser, based between Berlin and Mallorca. She has been working since 2017 and treats sugar, butter and bread as sculptural materials. Her portfolio includes sneakers made of butter, installations built from bread and floral cakes that look closer to sculpture than dessert. Global fashion and entertainment brands commission her for campaigns, events and film sets. Weddings are a big part of her work too. She designs statement cakes and sculptural dessert moments for couples across Europe.
Photo: Atelier Flora
Alice Malaret is a Paris food designer and chef who calls herself jelly obsessed. Her career started in 2019 with Douceurs Capitales, a café she opened in the city’s 11th arrondissement. The café has since passed to a former employee, while the name lives on as her catering studio. She works through color, texture and geometry, and loves making the inedible edible. Think mosaics of jellies and panna cottas that wobble and catch the light. Her studio handles shoots, intimate dinners, press days and backstage catering for fashion shows.
Photo: Alice Malaret
Lila Steinkampf is a Berlin cake artist and food stylist who trained in communication design and worked as a graphic designer before turning to cakes. Jelly is her signature medium. She molds and layers it into glossy, symmetrical cakes filled with floating flowers and infused with rose water. The longer you look, the more tiny details appear. Her jelly desserts grew out of deconstructing classic cakes, and each serving becomes its own little world. She shows her work at art festivals and has made jelly sculptures for this year’s 3hd Festival in Berlin.
Photo: Fabienne Gantenbein
Laila Gohar is an Egyptian-born artist and chef based in New York. She moved to Miami at 18 to study visual arts, then worked in New York restaurants while building her catering company, Sunday Supper. Today her studio creates food installations and pop-ups for art, design and fashion events around the world. She is known for butter sculptures, a brioche armchair and towers built from thousands of marshmallows. Her tables are playful and break the usual rules of fine dining. With her sister Nadia, she also runs Gohar World, a line of tableware and linens for entertaining.
Photo: Laila Gohar
Tiberi Club is a Barcelona food studio founded by four friends, none of them professional chefs. It began as themed dinners for friends and grew into a studio for events, art direction and content, all built around the act of eating. Their food is traditional Catalan with an international twist and a look you recognize instantly. They love giving old classics a fresh spin, from gildas and roast chicken to smoked dishes. Everyday kitchen objects like a porrón, potatoes or a cauliflower often become props. They also run Tiberi Bar in Poble-sec, known for natural wine and moody, mirrored interiors.
Photo: Tiberi Club, María Cabello
Manger Manger is the Paris studio of Marie Yuki Méon, who grew up in Tokyo and moved to Paris at 18 to study interior design. She spent ten years designing luxury stores before retraining in culinary school and launching the studio in 2017. Her bio sums it up as drawing with food. She treats ingredients as creative tools and builds edible stories through installations, meals and visuals. Expect tiny bites and desserts that look almost cosmic, with a clear Franco-Japanese touch. She now also runs workshops on everyday food styling.
Photo: Manger Manger, Alizée Sugawara
Hergutfeelings is the account of Tiffiny Lai, a Toronto-based creator whose motto is making simple things fanciful. Her feed is a home kitchen turned into a little café. She styles everyday drinks and snacks with the same care others save for a party, like a salted maple butter latte finished with flaky sea salt. Ordinary ingredients become small works of art, which is exactly why lifestyle editors have featured her as a guide to romanticizing everyday life. For couples, she is a great source of ideas for welcome drinks, brunch spreads or a cozy morning-after menu.
Photo: Hergutfeelings
Sophia Agnella Anita Stolz, known as Stolzes, calls herself the enfant terrible of cakes. The Austrian artist started baking out of boredom and turned it into a career, now working from Paris. Her cakes are loud, glamorous and a little rebellious, which she has compared to a punk Marie Antoinette. Many of them aren’t edible at all. She builds them from plaster, ceramics and silicone, the way a sculptor would, until they barely read as cakes. Beyond baking, she works as a food stylist and set designer for fashion houses, film productions and events.
Photo: Sophia Agnella Anita Stolz
Cuhnja is the food project of Paris-based artist and chef Monika Varšavskaja. Her cooking comes from Eastern European, Slavic and Nordic kitchens, which she feels are rarely seen on Western European tables. She revisits the dishes she grew up with in Estonia, keeping what makes them comforting and reworking the rest. The result is generous, nourishing food that looks simple but never ordinary. On the table, it turns sculptural. Plates are composed like small artworks, and whole tablescapes are built around the menu. She works with design and fashion brands and has catered a wedding for 100 guests.
Photo: Cuhnja
Undressed is the creative catering and styling studio of Zoe Cuthbertson, which began in Byron Bay during the pandemic. It started as hampers of fresh produce and recipes for friends stuck at home, each with homemade sauces “undressed” of gluten, refined sugar and animal products. That approach stuck. Her menus are mostly vegetarian and built around celebrating food rather than restricting it. The styling is earthy and sculptural. Think a cake stacked from sponge fingers and draped in lace, a table on cinder blocks covered in moss, or trays of wild mushrooms and armfuls of wheat.
Photo: Undressed
