About Dyne Benner

During a fun lunch some 25 years ago, a friend casually mentioned Food Styling as a career. My response was quick: “Food Styling…what’s that?”

I had never thought of a way to merge my Sculpture and Painting studies at Vassar College and the Arts Students League with my multiple positions cooking in restaurants. But there it is: a fine arts background with restaurant-kitchen savvy skills. I went on to apprentice with one of the few Food Styling gurus in the early 1980s, and have loved Food Styling ever since — starting in editorial and then moving to ad-based campaigns and now more packaging.

Since that fateful lunch, I’ve traveled nationwide and to Canada for some 25,000 still life shots, five million frames of film for TV commercials, and worked on six cookbooks. I feel so lucky to enjoy my work and continue to love to figure out how to solve complicated food questions, realize client’s vision for their products, and to have a great time on the set. With years of experience come the tricks of the trade — an amazing dollop, the perfect grilled steak, an impeccable egg… the list goes on and on.

A&E Cake

The challenge in creating this cake for TV, topped with large commissioned portrait figures, was that it had to open on camera, revealing a delicious interior. Here I am laying in the first frosting layer on one of the halves, which will later be put together seamlessly.