David Hartung:
Over 40 years of experience beginning as a newspaper photographer in California and then moving on to a career in Asia photographing for a host of international publications such as Time, Newsweek, Asiaweek, FEER, Stearn, Businessweek, and Forbes. Helped launch a magazine in Macau called Destination Macau and then later joined the team to launch TK (Tasting Kitchen) magazine which is where I currently serve as the Director of Photography. I've published several books which include Macau: Work in Progress and The Flavors of Sichuan.
Asia has been my home and the focus of my work for more than 30 years.
My work can vary from a documentary shoot in China’s Yunnan Province to a corporate shoot in Tokyo, Japan to a fashion shoot in a luxury hotel in Macau or a food shoot in a Michelin Star restaurant in Hong Kong.
While my assignments may be varied the one constant is that I approach each shoot with the same passion and dedication to make a photo, or a series of photos, that tell a story in a graphical and informative way.
I’m currently based in the city of Macau, China where I hold the position as Director of Photography for TK (Tasting Kitchen) magazine. The work I do for TK varies from high-end cuisine shoots to portraits to reportage.
Being based in Macau provides me the opportunity to not only live and document the unique culture of Macau but also provides a convenient location from which I can easily travel into mainland China as well as other Asian destinations.
