David lives, works, and styles from Los Angeles, California and is available to travel.

Growing up in Southern Maryland along the Potomac River, David Probasco fell in love with food that satisfied both his eyes and hunger. From southern stuffed ham, to hearty collard greens to myriad delectable dishes featuring blue crab. What may simply be seen as colorful childhood memories was actually an early notion of where we find him today: a skilled, sought-after Beverage and Food Stylist.

He began his formal training at one of the nation’s leading culinary institutions, Johnson and Wales, which counts famed chef Emeril Lagasse among its impressive alumni. After graduating with his Culinary Arts degree, Probasco joined the United States Coast Guard as a Food Service Specialist and was the personal chef for the Commanding Officer of the USCGC Chase, stationed out of San Diego. In this role he prepared cuisine for dignitaries around the world and honed his culinary skills in the port-countries of Peru, Panama, Columbia, Costa Rica and El Salvador.

After 4 years of service in the Coast Guard, Probasco was recruited to be the Sous Chef for All Love, a catering company in Denver.  While working in Denver he met celebrated Food Stylist Eric Leskovar, who ignited his passion for food styling and under whom Probasco eventfully trained. 

Ready for a new challenge focused on food styling, Probasco joined QVC as an on-air food stylist for their culinary programming. He also was a recipe developer and worked directly for David Venable’s YouTube show “Half Homemade.” He also provided still photography for QVC.com.

With years of experience working with the industry’s best chefs, photographers and food stylist, Probasco is now a freelancer signed with Lyon Management and is based out of Los Angeles. 

His recent clients include: Bud Light, El Jimador, Patti LaBelle, Mike’s Hard Lemonade, Grey Goose, Hendricks Gin, LG, Bosch, Food Network, Grey Poupon and Coors Light.

His work was also featured on the cover of December 2020 edition Bloomberg Businessweek Magazine.

Contact David for more info.