Jörn Rynio

• Hamburg • jr@stillstars.com



Another seductively vibrant culinary escapade by Jörn Rynio, this time for FREUNDIN – Detox Diet. Prop styling Michaela Suchy, food Styling Rainer Meidinger.


Photography - Sea Bear for DKSH

Jörg Rynio entrusted by DKSH Switzerland for their latest packaging campaign. Food Styling: inhouse,  Prop Styling: Michael Suchy



Jörn in cooperation with his stylist Michaela Suchy and food stylist Rainer Meidinger created the new ALDI Emoji campaign. Agency Oliver Voss.


GU Rainbow Drinks

Jörn Rynio, real as always, this time for GU Verlag’s latest release “Rainbow Drinks”
Food Styling: Rainer Meidinger & Lukas Baseda, Prop Styling: Michaela Suchy



Jörn likes to play with animated gifs. Food stylist for that personal project was Rainer Meidinger.

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In Focus

Jörn has his pure blooded hanseatic roots from Hamburg. He has worked there for almost 20 years as a conceptual food and still-life photographer, and is also a member of the BFF. On his downtime you will most likely find him on his motorcycle somewhere on one of Europe’s long winding roads with a camera in his backpack.
His work and passion have inevitably made him into the great private connoisseur he is today, which in turn has become one of the main elements of his success.
Magazines, books and campaigns – wherever his picture stories are found, you can be sure the appetising allure of his images will enchant and captivate the beholder.
His masterful workflow lays highest value on everything from on set look development right to the final post production. Unmistakeable, his signature, a passion for authenticity and embracing imperfection perfectly.
For all those left mouthwatering from Jörn’s latest works, here one of his personal favourite recipes at the moment.
Cod with Caramelised Sauerkraut:
(serves 6)
– 1 large can sauerkraut
– 80g sugar
– butter
– salt, pepper
– marjoram as wished
– 100ml calvados
– 100ml vegetable broth
– 3 sour apples
– 250 ml single cream
– 800g cod
– 100ml white wine
– 1 tablespoon mustard seeds
Place the sauerkraut in a sieve and press it to remove as much moisture as possible. Caramelise the sugar in a pot with 1 tablespoon of water. Mix in the butter and then add the sauerkraut. Season to taste with salt, pepper and marjoram. Then add the broth and calvados and let simmer for 15 min. Quarter and de-core the apples, then slice. Mix in the cream and apple slices to the sauerkraut. Steam the fish in the white wine with salt an mustard seeds for about 10 min. Serve on plate with the caramelised sauerkraut. (potatoes make a perfect side dish)