For the past few years I’ve been lucky enough to work with Chef Tyler Anderson and his amazing team. I started shooting food for him back when he was the Executive Chef at Copper Beech Inn, since then he has moved on to open what is quickly becoming known as one of Connecticut’s best restaurants. Millwrights is a 17th century grain mill turned restaurant and tavern. The place looks amazing and the food taste even better than it looks.
Millwrights has received amazing reviews and articles by NY Times, Connecticut Magazine and Hartford Magazine in the past few months and I have to say even though I’ve only known Tyler and his team for a short time I feel so proud to be part of such a quick rise in popularity and accolades.
Most people know that food photography is usually of “non edible” or undercooked foods. When we first started out shooting with Tyler we did choose to shoot the food undercooked and used some tricks of the trade to make the food appear luscious, juicy and edible but Tyler and I quickly came to the same conclusion that it just didn’t feel right. Since that time we only shoot fully cooked and 100% delicious food. I can honestly say that that makes me so happy because now as soon as we get the shot we get to eat the food!
Below you will see a serious of images taken over the last year as Millwrights went from being just an idea on paper to one of the most incredible restaurants in Connecticut.
I want to say a big special thank you to Chef Tyler Anderson, A.J. Aurrichio, Brent Bushong II and Luke Venner. It’s been a pleasure to be have been on this ride with you.
Check them out at millwrightsrestaurant.com
Photography By: Matt Branscombe
Photo Assistant: Mike Ciarleglio