I’ve always liked food – eating it, cooking it, and even growing it sometimes. With a culinary degree in hand at the age of 20, I entered the restaurant world. Eleven years and a body covered in burns and cuts later, I emerged a different person. Change comes from within, someone wise once said, and I was desperate for change. The world of food styling sounded like the kind of change I needed, and it turns out I wasn’t too bad at it. There was a lot to learn however, and some patience to develop. More than two decades later, I’m still at it; learning, evolving, and creating. I’ll keep doing it as long as the proverbial phone keeps ringing.
Select Clients
Absolut Vodka
American Express
Amnesty International
Anheuser Busch
Bacardi
Ball Park Franks
Baskin Robbins
Ben & Jerry’s
Birdseye
Boar’s Head
Bon Appétit
Breyers
Butterball Turkey
Bushmills
Campbell’s
Checkers
Coca-Cola
Cointreau
Consumer Reports
Dreyer’s
Frigidaire
Gatorade
Glamour
Godiva
GQ
Grey Goose Vodka
Heineken
Hostess
Hungry Jack
InStyle
Jack Daniels
Jose Cuervo
Lotus Magazine
M&M Mars
Men’s Fitness
Men’s Health
Miller Brewing Co.
Nestle
New Amsterdam Vodka
Newsweek
NY Times Magazine
Outback Steakhouse
Panera
People
PetSmart
Prevention
Publix
Purina
Rally’s
Real Simple
Saint Louis Magazine
Sara Lee
Scientific American
Self
Smucker’s
Southern Comfort
Tangueray
Time Magazine
Vogue
WW
Contact
St Louis MO USA:
tel: 314.312.3193
NYC :
tel: 917.216.2765
email: brian@preston-campbell.com