Ibis Images

Ibis Images - The story of a chef is told through the dishes they make and my passion is to capture that journey through photography.

I have been actively practicing photography for almost 30 years. With a background in everything from wedding and portraits to pets and products. I have found that photographing food is where I am happiest. I love to work with industry professionals creating beautiful images for magazines, cookbooks, website content and social media, and it doesn’t end there.

Fresh masa tortilla, perfectly cooked steak, crispy onions, and a sauce that disappears faster than expected.Chef Taylor...
05/15/2026

Fresh masa tortilla, perfectly cooked steak, crispy onions, and a sauce that disappears faster than expected.
Chef Taylor Dillon made tacos that feel casual right up until the first bite reminds you they absolutely are not. There are so delicious and the presentation is beautiful.

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Duck with cherry, pear, mole verde, and just enough chocolate balsamic.
Chef Taylor Dillon of Con Amor knows exactly wha...
05/14/2026

Duck with cherry, pear, mole verde, and just enough chocolate balsamic.

Chef Taylor Dillon of Con Amor knows exactly what he’s doing here.

This one is quietly a big win.

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05/13/2026

Very excited to show off what Chef Taylor Dillon cooked up for us in the studio this week. Both dishes are Bangers!! 🔥🔥🔥

Chef Ciji Castro’s Vanilla Flan had the kind of smooth texture and rich caramel color that makes photographing dessert s...
05/12/2026

Chef Ciji Castro’s Vanilla Flan had the kind of smooth texture and rich caramel color that makes photographing dessert so satisfying. Sometimes the classics are hard to beat.

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Chef Ciji Castro’s baked chicken and potatoes packed a ton of flavor with her Domestic Gourmet Annato Oil, Sazon, and Ad...
05/07/2026

Chef Ciji Castro’s baked chicken and potatoes packed a ton of flavor with her Domestic Gourmet Annato Oil, Sazon, and Adobo. Crispy edges, rich color, and the kind of dish that feels comforting the second it hits the table.

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Tried something new in the studio this week, no guest chef, just me cooking and shooting.I made a Greek inspired chicken...
05/01/2026

Tried something new in the studio this week, no guest chef, just me cooking and shooting.

I made a Greek inspired chicken pasta and plated it three different ways to show how presentation can completely change the experience of the same dish. Same ingredients across the board (except for a variation in the pasta itself): chicken breast, pasta, artichokes, red onion, garlic, tomatoes, feta, lemon, parsley… just approached from three different angles.
It was a good reminder that plating isn’t just about making things look nice, it actually shapes how the dish feels before you even take a bite.

Would love to know which version would you go for?

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This plate practically begs for the lens.Chef Stephen Hicks’ day boat BBQ grouper is layered with intention—where butter...
04/24/2026

This plate practically begs for the lens.
Chef Stephen Hicks’ day boat BBQ grouper is layered with intention—where buttery king crab meets a rich succotash and a bourbon-peach glaze adds just the right depth. But what really stops you is the visual harmony: warm golden tones from the glaze and corn purée, contrasted with the fresh, vibrant hues of the succotash and crowned with that perfectly placed king crab.

It’s the kind of dish where color, composition, and texture do as much talking as the flavor.

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A deviled egg, but pushed way past familiar. The filling is smooth and rich, layered with smoked salmon, and finished wi...
04/23/2026

A deviled egg, but pushed way past familiar. The filling is smooth and rich, layered with smoked salmon, and finished with a clean pop of Osetra caviar that catches the light just right. Shot tight to keep the focus on texture—the contrast between the creamy center and the delicate pearls does all the work.

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A thoughtful take on a classic flavor combination.Chef Thomas Mandzik’s strawberry pavlova brings together strawberry pa...
04/17/2026

A thoughtful take on a classic flavor combination.
Chef Thomas Mandzik’s strawberry pavlova brings together strawberry panna cotta, strawberry balsamic gel, and basil gelato. You get sweetness, a little acidity, and that fresh herbal note at the end.

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Chef Thomas Mandzick’s Fish Mosaic. Thin layers of king oro salmon, big eye tuna, and squid ink brushed sea bream wrappe...
04/16/2026

Chef Thomas Mandzick’s Fish Mosaic. Thin layers of king oro salmon, big eye tuna, and squid ink brushed sea bream wrapped in nori, all sitting in a sharp green apple yuzu vinaigrette with a hint of smoked olive oil. It eats light, but there’s a lot going on.

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Address

Bartow, FL
33830

Opening Hours

Monday 9am - 9pm
Tuesday 9am - 9pm
Wednesday 9am - 9pm
Thursday 9am - 9pm
Friday 9am - 9pm
Saturday 9am - 9pm
Sunday 9am - 9pm

Telephone

+19546093856

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