Trace Hayes' food-styled images have fizzed, dazzled, splashed and simmered in national advertising, cookbooks, magazines, billboards, television and film for over 22 years.

Starting a career in food at the age of 17, he worked at the Stanley Hotel in Estes Park, Colorado,(of “The Shining” fame) and opened the Inn of the Mountain Gods in Ruidoso, New Mexico in 1974, and became executive Chef in 1979. Tamaron in Durango Colorado in the early 80s as Chef Garde Manger under Chef Hubert Sebac, he learned the value of great food displays. Trace’s Steakhouse in Southern New Mexico as Chef/ Owner/ Operator for 9 years and then Opened The Mirage in Las Vegas as Executive Banquet Chef,(at the time, the worlds largest hotel, doing over 1 million dollars per month in just banquets.)

He met a photographer while working at The Mirage in 1992, and while collaborating with him for 3 years, opened Visual Fare Food Styling in 1995.

Trace has been controlling, designing and presenting food for over three decades.

Visual fare food styling provides beautiful and experienced food design and food styling for high-impact advertising including print material, editorial, cookbooks, magazines, packaging and fine art.

 Food Stylist Q & A

How long have you been a food stylist? 22 years

Who are some of your more recognizable clients?   Sams Club, Sonic, Walmart, Frito Lay, American Airlines, Church's Chicken, Private Clubs Magizine, MGM Resorts,  Royal Caribbean Cruiselines.

What did you do before you were a stylist? I was an executive banquet chef, at the Mirage in Las Vegas, Chef Garde Manger, at Tammaron in Durango, Co. and restaurant owner/chef in New Mexico. for 9 years.

What initially attracted you to food styling? It was a natural progression for me to style food for the camera, since most food I worked with had a high degree for display and eye appeal.

How did you start your career as a food stylist? I met a photographer while working at the Mirage, he saw my chefs portfolio, and said I should be a foods stylist. I pursued it and overlapped the carriers for 4 years.

What do you like best about being a food stylist?   The variety of problems to solve quickly and the creative energy it takes to fulfill the client's wishes with food behaving badly. Every step in the process and good calls along the way produces the best images with good planning.

Who are some of your favorite food photographers? R.J Hinkle at_Quad Graphics, Manny Rodriguez

What's your favorite food to style? I love doing drink shots and difficult compositions to make natural flaws within the image. It sounds easy, however it takes a while to get the hang of it.

Do you have a specialty? Drinks, Meats and Packaging

What's the key to being a good stylist? Many years of food handling experience. Listen well and read between the lines to produce enticing images.

Would you be a food stylist if you could relive your life? YES

What is the hardest part about being a food stylist? THE FREELANCE PART.