Ditte Isager's path into photography began at eight years old, developing family portraits in her father's amateur darkroom; when he died two years later, she inherited his Pentax 135mm and has kept a camera in her hand ever since. She spent years living and working in London and New York before returning home to Copenhagen, where she's now based with her husband and three children — though most of her work still takes her abroad. Twenty-three years ago she was asked to shoot press images for a new restaurant called Noma before it had opened its doors; the relationship has since produced four cookbooks, two James Beard Awards, and her longest-running project. She has also collaborated with Gwyneth Paltrow and her team for 14 years, including ongoing work with Goop Kitchen.
Could you tell our community a little about yourself and what you do?
I'm a Danish food, interior, and lifestyle photographer. I started my interest in photography when my dad took me to his amateur dark room and I helped him develop family portraits when I was 8. He died when I was 10, and I inherited his Pentax 135mm and have kept a camera in my hand since then. For years I travelled around the world, I lived in London and New York, and right before I had my first child we moved back to my hometown Copenhagen. Now based here with my husband and 3 kids. Most of my work is abroad these days so home is time with my family.
What are you working on at the moment – and what’s exciting you right now?
I just finished a cookbook in San Francisco, and I'm very excited to see that in print. I'm also working regularly with Goop Kitchen, who do such a great job with the most incredible team – takeout that actually makes you feel good, so I'm excited to see them grow. I've been working with Gwyneth Paltrow for 14 years on various projects and I'm so happy to be part of that team. 23 years ago I was asked if I could help a new restaurant called Noma with some press images before they opened their doors. That was the start of an amazing journey including 4 cookbooks, 2 James Beard awards, travel experiences, and lots of friendships. I've shot for them ever since and still do – that's my longest ongoing project – and now I'm of course very excited to have them back in Copenhagen soon, reopening here.
What makes a food photo exceptional?
Composition and light, and not overthinking it.
What do you most enjoy shooting – the dish, the ingredient, the chef, or the room?
I love the combination – for me it's all about how the story is being told in the best way, so putting the story together, making sure each picture works together and emphasises the feeling of where I am and what I see.
What's the most overused cliché in food photography right now?
Randomness and bad light.
What's your message to the food enthusiast who photographs every dish at the restaurant?
Enjoy your food, enjoy the experience, the company. The best memories are in your mind, not on your phone.
What are three Copenhagen restaurants you return to again and again – and why?
Sanchez: absolutely the best Mexican food. Rosio has a couple of places in Copenhagen; often I'll pop by the one in the market (Torvehallerne) for a quick taco for lunch.
Flere Fugle: best and most relaxed atmosphere in town, and only a 5 min bike ride from my home. Great for breakfast or coffee, great for lunch, great dinner.
Noma: this is of course not a casual every-Wednesday-night kind of thing, but always the best. Always seeking new flavours, and after 23 years it's still surprising me – that house feels like a large extra family to me.
Where would you take a friend visiting in your hometown – and why?
I’d start with coffee and a bun at Hart Bakery, which I think is the best bakery in town. I’d order the City Loaf and one of their incredible pastries, especially the Naughty Spandauer.
For lunch, I’d head to Atelier September. They serve simple vegetarian food with fantastic flavour, and of course, their well-known avocado on rye is always a great choice.
Later, I’d take them to Flere Fugle for a glass of natural wine and a pizza. It’s about as casual as it gets. And naturally, we’d cycle through the city to get from one place to the next.
Have there been any new restaurants in your hometown that you've found inspiring – and why?
Sushi Anaba – amazing, another level of Japanese food, hard to find any better outside Japan.
If you had to choose three favourite food destinations, what would they be – and which places do you recommend to try in each, and why?
New York – Balthazar is quintessentially New York, and I always visit whenever I’m in town. When I lived there, we often spent time at Balthazar, so it holds many memories of great meals, meetings and conversations. Sitting there with a coffee feels like being at the heart of a concentrated dose of New York City.
I would also recommend Clemente, which serves incredible drinks that are as impressive visually as they are in flavour, alongside excellent bar food. The beautiful interior is filled with works by Francesco Clemente, making the setting stunning.
Los Angeles – Whenever I can fit it in before work, I stop by Gjusta for my morning coffee. On a day off, I would never miss breakfast there. I love something simple, such as yoghurt with berries or their scrambled eggs, but everything is good. I also always leave with a few of their products to take home.
Kyoto – All of it.
What's the most memorable restaurant experience you've had – and what made it so special?
El Bulli, my first 3-star, my first trip for a foreign client. I was 27 and had no idea what treat I was up for. It was such a wild day – shooting Ferran, the food, the interior – and then dining in this legendary place in the evening. I will never forget it.
Who would you like to see in our Member Highlight Series?
Ruth Reichl, legendary NYC food writer and author.
