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I'm Paulette... 

I am always eager for new experiences. My adventurous spirit finds joy in discovering ingredients from nearby farms, ranches, markets, and tucked away farmstands to use in my lastest FoodAsArt® photographs. Whether I'm working on a client project or whipping up meals for my family, fresh herbs from my every-expanding garden frequently make their way into the mix.

I love color and am recognized for my meticulous attention to detail, as well as knowledge, understanding and utilization of light whether working in the studio, nestled in a distant artichoke field or working side by side with chefs in the latest Michelin starred restaurant. With my diverse background, ability to adjust to various environments, and lively outlook on life, I have become known for being able to bring out the best in everything, everyone and every situation.

I produce professional commercial and editorial photography for restaurants, food & beverage products and hospitality clients near and far. I am the founding photo editor for Teton Family Magazine and the Food Editor + Photography Director for PUNCH Magazine

​If you are curious about my last name Phlipot, yes, the L actually does come before the i. It's pronounced as Flipō. 

Where am I if I am not behind the camera or in the kitchen? Most likely on the beach, hiking a trail, riding my bike or exploring with my family. We call Half Moon Bay, CA and Sun Valley, Idaho home. 

  • IACP Best of Show Photography Award
  • FujiFilm Best of Show Photography Award
  • Professional Photographers of Canada Best of Show Award.
  • Western Academy of Photography, Victoria, British Columbia, Canada

Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful!


"Back in 2008, award-winning food writer Cheryl Sternman Rule and award-winning food photographer Paulette Phlipot met at a culinary conference in New Orleans. They immediately hit it off and began brainstorming ways to work together in the months that followed. They envisioned an eye-popping and mouthwatering cookbook arranged by color, not season—such as RED (beets, cherries, radicchio, raspberries), YELLOW (bananas, corn, lemons, pineapples) and GREEN (apples, artichokes, asparagus, avocados). Read more...

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