I’m in a commodious Airbnb in Austin watching the final fight sequence in OMPHALOS and making remote tweaks with our VFX artist in Bay Ridge.
A sedulous edit yields an EPK for the delightful Mark Heyes and Phil Salazar, soon to be posted herein.
Shooting for my staunch perennial IWC Schaffhausen in Beverly Hills for their Rodeo Drive flagship store opening. It’s another 22-hr shoot/edit/score. I know I’m not in Kansas anymore when I begin making short, mid-movie-making forays to the macrobiotic resto two blocks away (lined three deep with identical silver Priuses). Watch the completed video here.
OMPHALOS, new cut completed—we’re at cut 11—ventures out to SXSW and Rotterdam this week.
Back to an old stalwart: shooting CHOPPED for the Food Network. I’m the DP on the biopack team (since 2009), and the hook in the job is the chance to interview chefs—a métier closer than one would guess to film production, for its assiduous hours, requirements for time-crucial execution, and communal effort, yet martinet hierarchy.