Clay McLachlan is a photojournalist based in Italy and California. His work has taken him to more than 50 countries, and his images have appeared in countless publications including: Food and Wine, Gourmet, Saveur, Wine Spectator, Wine Enthusisast, Decanter, Conde Nast Traveler, Travel and Leisure, National Geographic Traveler , Departures, Time, People, Sports Illustrated, The New York Times, The Boston Globe, and The Washington Post. Given his passion for food, wine, and travel, Clay brings exceptional depth and sensitivity to his subjects.
Clay has completed his twelfth cookbook, Einkorn: The Most Ancient Grain. His most recent books are: The Blue Bottle Craft of Coffee and Modern Art Deserts, and Root to Stalk Cooking: The Art of Using the Whole Vegetable. His book Cooking with Chocolate produced with the Ecole du Grand Chocolat Valrhona with preface by Pierre Herme was nominated for a James Beard Awared and garnered the best cookbook of the year, Chocolate, by the World Cookbook Awards in Paris. Clay won Best Seafood Cookbook for a book he photographed called Seafoodpedia with world renowned restaurant in Tel Aviv, Israel. He photographed many of France's Michelin 3-Star Chefs for a previous title for Flammarion, L'Encyclopedie de la Gastronomie Francaise, a 512-page book, and entitled French Cooking in English. He also worked on a series of books with Eric Kayser who owns more than 25 bakeries in France, Japan and the USA. In addition, Clay's work has been featured in numerous wine and travel related books, including Les Plus Grands Vins du Monde, Fodor's, Frommer's. Commercial clients have included technology giants such as Apple and Microsoft but most of all Wine and Food speciality companies including Antonio Galloni Vinous Media, Giacomo Conterno, Luca Roagna, Oddero Poderi e Cantine, Domaine Joseph Drouhin, Chateau Haut Bailly, Polaner Selections, and Rare Wine Company, Diageo Chateau and Estates, Allied Domecq, Belcampo, Bionaturae, Jovial Foods, etc.
Clay was a staff photographer at the Santa Rosa Press Democrat where, in addition to covering news, he helped conceptualize and was the principal photographer for Savor, the newspaper's quarterly magazine about food and wine in northern California. He also worked extensively covering news for Reuters and the Boston Globe as well as Sports for Sports Illustrated Magazine. Clay is fluent in French and Italian.