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Chuck Place

Chuck Place


Chuck Place has worked as an editorial photographer for the past thirty years. His degree is in biology, but his passion is photography.His subjects have changed, from large format landscapes to sailing and travel and finally to food and people on location, but his fascination with images has never wavered.

His assignment clients range from National Geographic Traveler, Sunset, Islands, Time Magazines and Smithsonian Books to Tamron Lenses, Timberline Clothes and IBM. Place is the sole photographer of six books and has written and illustrated articles for magazines such as Outdoor Photographer. He recently finished a book on local cuisine for German publisher Kosmos. His work has earned recognition from the New York Art Directors Club, the Western Art Directors Club and Art Direction Magazine.

Chuck Place now teaches photography fulltime at the prestigious Brooks Institute in Santa Barbara, California, while still shooting assignment work for clients that include Disney, Westways, Seasons, American Airlines and Sea Ray boats.

A strawberry and rhubarb tartlet with whipped cream Butterscotch pudding with an almond biscuit Osso Buco with Risotto alla Milanese (Italy) Creme caramel garnished with mint leaves with a bite taken out Cobb salad with avocado, tomatoes, bacon and chicken served with a glass of wine A pizza topped with wild boar sausage, braised green kale and smoked mozzarella cheese served with with wine and a salad