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© Antonio Mollo, Vietnamesische Küche
Antonio Mollo. The Basel-based photographer has been pursuing his profession with passion, conviction and heart and soul for 28 years. He completed his training as a federally certified photographer at Studio Leu & Partner in Riehen (BS). Afterwards, he worked as a freelancer for advertising agencies and companies, and later rejoined Leu & Partner as a partner. In 2016, Antonio ventured into self-employment and opened his fotostudio71 in Oberwil (BL). The studio has a fully equipped kitchen for food photography. Antonio is convinced that clients only book when there is trust and everything is right for them.
Why did you choose the name fotostudio71? For the market positioning, it was important to me that the question of whether I run my own photo studio should not even come up. There are customers for whom it is important - and sometimes a condition - that a professional photo studio carries out their order. 71 is the house number and also my year of birth.
Your claim is "Your business. My pictures. Our success." What's behind it? My advertising slogan, the so-called "claim", is meant to convey a message to prospective customers, namely: working with me will lead you to your goal with success. The text is based on feedback from customers, the reviews prove their satisfaction. How do you convince potential clients of your work? When getting to know new clients, it is important for me to find out their exact needs and show them the benefits of working with me. Only those who know their target group can put together an individual offer. If the client receives this offer and any questions are clarified, there is no reason not to book me. Your work is diversified - from campaigns, reportage, still life, reproduction and portraits to products and food. Why? For one thing, some of these subjects were part of my training. For another, this diversity broadens my horizons and I enjoy the variety immensely. What distinguishes you from photographers with the same offerings in their portfolio? It's not easy for me to make my own judgement, because I don't know how my colleagues work in detail. They all have their own ways of working and strategies. For me, it is important to sell my services transparently and to show their added value. Aspects such as sympathy and image style, value for money, quality, professionalism and handling as well as communication also play an important role. Customers book when the trust is there and everything is right for them. Why did you specialise in food photography? It's not so much a specialisation as an extension of what I offer. I started with food photography in 2001 in the photo studio Leu & Partner AG. We had won a major fish & meat producer as a client. What fascinates me about food is the gigantic variety of foods spread all over the globe, prepared differently depending on the country.
Your experience also includes complex productions with large teams on site. What appeals to you about it? Coordinating, consulting and making decisions to realise something together - that appeals to me. Everyone does what he or she has been booked to do as an expert in order to realise a work.
Why did you join the SBF Association? As a trained professional photographer, I would like to support the SBF Association in order to be able to represent our quality, interests and values to the outside world.
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