Carrie Solomon is an American food photographer based in Paris. Originally from the Midwest, she has lived in France for over 10 years. She particularly enjoys making typical American meals for her friends.
Graduated from Speos in 2003, food photography is her universe. For several years, she reported from the gardens of French chef Alain Passard, and Asafumi Yamashita.
She photographed a dozen of culinary books for French publishers as well as two exhibition catalogues for the Pierre Bergé – Yves Saint Laurent Foundation.
Winner of numerous awards for culinary and food photography (including the 2011 Prix Gastronomades, and the 2011 Prix Eugénie Brazier for the book Saveurs Sauvage (Keribus Editions) and first place at the 2010 International Festival of Culinary Photography), Carrie is also a top-notch cook, she regularly organizes ephemeral restaurants in Paris and Trouville.