Greg Vaughn Photography

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  • Chef Héctor Leyva and sous chef Ivan Bautista at Hector's Kitchen restaurant in Punta Mita, Riviera Nayarit, Mexico.
    GV19111673.jpg
  • Autumn Salad: spinach, lettuce, beets, oranges, tangerines, and goat cheese with a light honey dressing. At Chef Betty Vazquez's El Delfin Restaurant in Hotel Garza Canela, San Blas, Riviera Nayarit, Mexico.
    GV19115445.jpg
  • Chef and co-owner Raymond Southern preparing his specialty pasta at Kingfish Inn Restaurant in West Sound on Orcas Island, San Juan Islands, Washington.
    GV20020670.jpg
  • Chef Raymond Southern and Holly Southern, co-owners of Kingfish Inn at West Sound on Orcas Island, San Juan Islands, Washington.
    GV20020698.jpg
  • Chef and co-owner Raymond Southern preparing his specialty pasta at Kingfish Inn Restaurant in West Sound on Orcas Island, San Juan Islands, Washington.
    GV20020674.jpg
  • Iguana Restaurant Executive Chef Jesus Suastegui putting finishing touch on an Chamorro de Puerco (Pork Shank) entree at Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112850.jpg
  • Crab Cake salad by Chef/Owner Cory Schreiber, with Pinot Gris wine from Eyrie Vineyards; Wildwood Restaurant, Portland, Oregon.
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  • Beet and goat cheese salad created by chef Ben Stenn, paired with Erin Glenn Wines chardonnay at Celilo Restaurant; Hood River; Oregon.
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  • Jack Czarnecki, chef & co-owner of the Joel Palmer House restaurant presenting his creation Oregon Chinook Salmon with Duxelles Quinoa and Chimichurri, paired with Oregon Pinot Noir wine; Dayton, Oregon.
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  • Chef Raymond Southern's Scallop Crudo at Kingfish Inn Restaurant in West Sound on Orcas Island, San Juan Islands, Washington. (Lummi Island wild weathervane scallops, watermelon radish mixed baby peppers, fennel, evoo)
    GV20025202.jpg
  • Fresh vegetables for cooking demonstration by Chef Betty Vázquez at the Marival Armony Resort, Punta de Mita, Riviera Nayarit coast of Mexico.
    GV19111520.jpg
  • Iguana Restaurant Executive Chef Jesus Suastegui preparing Poblano Chile and Black Bean Soup (Crema de Chile Poblano) at Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112872.jpg
  • Iguana Restaurant chef putting finishing touch on Chilean Sea Bass entree at Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112903.jpg
  • Executive Chef Jesus Suastegui of Casa Kimberly in Puerto Vallarta, Jalisco, Mexico.
    GV19112586.jpg
  • Crab Cake salad, fried oyster salad by Chef/Owner Cory Schreiber, with Pinot Gris wine from Eyrie Vineyards;   .Wildwood Restaurant, Portland, Oregon.
    0307338.jpg
  • Oregon Chinook Salmon with Duxelles Quinoa and chimichurri, paired with Pinot Noir wine, prepared by chef Jack Czarnecki at the Joel Palmer House restaurant in Dayton, Yamhill County, Oregon.
    0306307.jpg
  • Chef Srichan Pitak leads the Thai cooking class at Four Seasons Resort in Chiang Mai, Thailand.
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  • Cuvée Restaurant chef/proprietor Gilbert Henry; Carlton, Oregon.
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  • Piquillo peppers stuffed with crab & goat cheese and topped with aiolli, prepared by chef Robert Partida and paired with Cristom Vineyards pinot noir wine at La Rambla Restaurant in McMinnville, Oregon.
    0712297.jpg
  • Chef Raymond Southern's Scallop Crudo at Kingfish Inn Restaurant in West Sound on Orcas Island, San Juan Islands, Washington. (Lummi Island wild weathervane scallops, watermelon radish mixed baby peppers, fennel, evoo)
    GV20020629.jpg
  • Chef Raymond Southern's Zarzuela de Mariscos at Kingfish Inn, West Sound, Orcas Island, Washington.
    GV20025211.jpg
  • Chef Betty Vazquez's El Delfin Restaurant in Hotel Garza Canela, San Blas, Riviera Nayarit, Mexico.
    GV19112009.jpg
  • Margarita at Chef Betty Vazquez's El Delfin restaurant in Hotel Garza Canela, San Blas, Riviera Nayarit, Mexico.
    GV19112012.jpg
  • Iguana Restaurant Executive Chef Jesus Suastegui putting finishing touch on a lobster tail entree at Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112882.jpg
  • Iguana Restaurant Executive Chef Jesus Suastegui finishing the Angus Filet entree; Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112827.jpg
  • Executive Chef Jesus Suastegui of Casa Kimberly in Puerto Vallarta, Jalisco, Mexico.
    GV19112584.jpg
  • Chef and owner Enrique Robles making tacos at Birrierias Robles restaurant, on the El Pitillal Food Tour with Vallarta Food Tours; Puerto Vallarta, Mexico.
    GV15050676C.jpg
  • The Royal Resort chef's creation featuring duck, salmon, quail egg and palm heart; Playa del Carmen, Riviera Maya, Mexico.
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  • Chef Federico A. López at a culinary presentation to a group of travel writers at the Grand Porto Real resort, Playa del Carmen, Riviera Maya, Mexico.
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  • BBQ chef for Doc Holliday's Steakhouse wearing giant foam cowboy hat; Williams, Arizona.
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  • Piquillo peppers stuffed with crab & goat cheese and topped with aiolli, prepared by chef Robert Partida and paired with Cristom Vineyards pinot noir wine at La Rambla Restaurant in McMinnville, Oregon.
    0712305.jpg
  • Cuvée Restaurant chef/proprietor Gilbert Henry; Carlton, Oregon.
    0712127.jpg
  • Iguana Restaurant cook Javier Marias putting finishing touches on Camarones a la Diabla  entree; Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112817.jpg
  • Iguana Restaurant cook Javier Marias pouring chile sauce on an Angus Filet entree at Casa Kimberly, Puerto Vallarta, Jalisco, Mexico.
    GV19112831.jpg
  • Gena Burghoff and Chris Lockhart, co-owners of Ox Pasture restaurant in Red Lodge, Montana.
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  • Chef Cyndi Mace making Greek pizza at 1285 Restobar restaurant in Old Town, Florence; Oregon Coast.
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