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 they are 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 possibility.

Publications include The Los Angeles Times, Gastronomica, Noice, F-Stop, and Midnite Snack. 

+1 202 340 6555
jess.stephens@gmail.com