My work centers shared spaces and how they connect us to one another. I am interested in themes of process, gender, and memory from the perspective of how each is made. I honed my aesthetic through building tiny Jenga dessert towers as a pastry chef in Michelin restaurants and hotels across the US. Now in Los Angeles, I document what lies beyond the food porn feed: the people, landscape, and possibiliy.
Publications include The Los Angeles Times, Gastronomica, F-Stop, and Midnite Snack.
I am a ballet fanatic and would never say no to a green tamale.
+1 202 340 6555
jess.stephens@gmail.com