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.

Chef Thomas Mandzik’s take on Squab is built around an idea that feels especially fitting as America approaches its 250t...
06/19/2026

Chef Thomas Mandzik’s take on Squab is built around an idea that feels especially fitting as America approaches its 250th anniversary—bringing elevated and humble ingredients together in a way that feels familiar, yet completely refined.
Featuring squab, a Three Sisters composition, charred scallion mayo, blue corn grits, and a foie gras & leg croquette, the dish blends tradition, technique, and storytelling on a single plate.
A thoughtful reminder that some of the best dishes come from honoring the ingredients and traditions that came before us.

👨‍🍳 Chef Thomas Mandzik

🍽 RAK Porcelain USA - Professional

🎙 Carl Fiadini

Japanese A5 Wagyu is one of those ingredients that doesn't need much introduction, but Chef Elijah Rock found a way to m...
06/12/2026

Japanese A5 Wagyu is one of those ingredients that doesn't need much introduction, but Chef Elijah Rock found a way to make it even more interesting.
Paired with pickled peach and chili gelée, black garlic emulsion, Wagyu tallow confit potatoes, parsley oil, and a finishing touch of Tasmanian pepper berry salt, every element brings something different to the plate without taking attention away from the star of the show. A thoughtful dish, beautifully executed.

👨‍🍳 Chef Elijah Rock

🍽 RAK Porcelain USA - Professional

🎙 Carl Fiadini

Chef Elijah Rock brings together crispy-skinned bronzino with roasted fingerling potatoes, green bean amandine, herb sal...
06/11/2026

Chef Elijah Rock brings together crispy-skinned bronzino with roasted fingerling potatoes, green bean amandine, herb salad, radish, and cured egg yolk for a dish that feels both refined and approachable. This dish invites you to dig right in.

👨‍🍳 Chef Elijah Rock

🍽 RAK Porcelain USA - Professional

🎙 Carl Fiadini

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.

👨‍🍳 .fl

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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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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

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+19546093856

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