Based in Los Angeles, I work around themes of memory, gender, and process. The fixation with texture comes from years of building tiny Jenga dessert towers as a pastry chef in Michelin restaurants and hotels across the US. Now, I document what lies beyond the food porn feed: the people, landscape, and possibility.

Publications include The Los Angeles Times, Gastronomica, Noice, 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