Eric Medsker

For more than a decade, I’ve worked as a photographer and director focused on bold, immersive food and beverage storytelling. My career has taken me deep into restaurant kitchens, cocktail bars, and cookbook projects, where I’ve had the opportunity to collaborate on titles like The Japanese Art of the Cocktail and The Goto Bartender's Guide, and to document restaurants such as Yoshino, Rule of Thirds and Ramen Ishida.

Through these experiences, I developed a deep respect for Japanese craft, technique, and ingredients. As an avid home cook, I’ve spent years studying Japanese culinary traditions—learning not just recipes, but the philosophy behind them.

Co-founding Shokuya felt like a natural evolution of both my creative work and my personal passions. It allows me to bring together storytelling, photography, and a reverence for exceptional producers. Shokuya was born from a shared belief in beautiful design, uncompromising quality, and meaningful relationships with small-scale artisans in Japan. Through it, I’m able to explore food not only through the lens of my camera, but through sourcing and sharing ingredients that carry history, integrity, and craft.