Hi, nice to meet you!

I’m Megan Wells, a food photographer living in Vacaville, California, where I’m centrally located to all the major food hubs in the Bay Area, Davis, and Sacramento.

I learned photography to connect with people and share my food journey and health struggles with ulcerative colitis. It started from a need to add context to my story and shape people’s understanding and continues to be an important part of my photography.

While food is my focus, it doesn’t exist in a vacuum. It’s deeply personal to people and there is always a story behind it. My goal is to capture that story honestly in all its vibrant and engaging whole.

I love to collaborate with restaurants, brands, and companies that are passionate and empathetic and who take pride in all the small details.

A picture of a latte that makes you think you’ll get foam on your nose or hear the bubbles popping as they settle becomes part of a vibrant tapestry also showing how you ethically source your coffee from around the world, roast the coffee beans yourself, and expertly craft espresso beverages.  

You spend so much effort in creating a detailed product and experience. I want to find ways for your customers to feel your passion.

See my contact page if you want to tell me how I can help tell your food story and take your food beyond the plate!

MORE ABOUT ME

While not taking pictures, I enjoy baking and cooking. And of course, my family and friends get frustrated when they have to wait for me to take pictures. I have a blog Meg is Well where you can see specifically what I get up to.

Reading is a huge part of my life, and I’m not allowed to start a new book on the weekday because I WILL stay up until three in the morning to finish it. Fantasy, science fiction, and non-fiction books about the universe are my favorite.

I also love

  • Going on hikes by myself
  • Practicing yoga (bonus if it’s hot yoga)
  • Binge-watching TV shows like Bob’s Burgers or The Great British Baking Show

Favorite drink: Old Fashioned

  • 1 large ice cube in a rocks glass
  • 2 ounces bourbon
  • 0.5 ounces gum syrup
  • A couple dashes of orange and Angostura bitters
  • 1 long orange peel