Mama Loves You: An Interview with Joya Pettegrew
Some people are born to tell stories with words or images—Joya Pettegrew tells them with food. She’s a chef, food stylist, recipe developer, and one of those rare humans who can make you laugh until you cry, then hand you a bowl of something and remind you that food is better when shared. She’s the recipe developer and food stylist for Town & Country Markets, an independent Seattle area grocery company and she’s also the other half of Tide Table, the food column we co-created for Tideland Magazine. She’s cooked for TV, styled for countless shoots, launched food brands and somehow makes it all look effortless.
I first met Joya when we were both diving headfirst into Town & Country Market’s visual rebrand—a project that turned into hundreds (and hundreds) of recipes, photo shoots, and eventually, the foundation of the work we continue to create today (Shout out to the DREAM TEAM, IYKYK). We worked so much together we could read each other’s minds as we cooked, styled and shot our way through long days in the kitchen and studio.
There’s one moment from that very first shoot I’ll never forget. It was day two of a three-day marathon, and I was exhausted—staring at my screen, obsessing over how the light was blocked by the parchment around a batch of muffins. (Food photographers, you know that brand of madness.) I couldn’t get the light just right. I was tired, overthinking every pixel, and Joya, in her quiet way, walked over and placed a cup of coffee beside me. She didn’t say a word—just smiled and walked away. (photo of said muffins below)
That’s Joya. She’s the person who feeds people in all the ways that matter. If you’re ever lucky enough to experience one of her “Mama loves you” moments, you’ll know what I mean. It’s not just something she says—it’s who she is. Her kindness, her humor, and her absolute magic come through in every dish she touches, every shoot she styles, every person she feeds.
On set, wooden spoons have been known to double as microphones, and somehow between the laughter and the playlists and the perfect crumbs, the work always gets done—beautifully. She’s the life of the shoot, the calm in the chaos, and the reason food somehow tastes better when she’s made it. I swear I can follow one of her recipes to a tee, and it will never taste as good as when Joya’s makes it.
So, pour a cup of something warm, pull up a chair, and soak up a little of Joya’s magic (and a few secrets)! I’m so grateful she took the time to share a piece of her world with us.
The Q&A
What first drew you to working with food?
It really came down to discovering I had a passion for it. When the realization hit that I would forever strive to become better and learn more, I knew it would be a good choice of a career for me. I will never be good enough or know enough, so there will always be room to grow and more to achieve.
Who or what have been your biggest culinary influences?
Travel, for sure. I’ve been fortunate to see a fair amount of the world and how people cook and eat. The inspiration there is endless. For a person—my Nonna. As an Italian immigrant living in the California valley, her friendships with farmers, use of simple fresh ingredients, consideration of waste, and honor of her Italian heritage were such a blessing to experience. I’ll forever be grateful.
Is there a recipe or dish that has stuck with you over the years?
The perfect omelet. It’s timeless and the ideal meal any time of day.
How do you stay inspired to create so many recipes and develop new styling techniques?
We’re constantly exposed to incredible creative work these days, and it’s so inspiring—it pushes you to grow and deliver. Also, our markets are full of beautiful ingredients. A simple grocery trip can spark an idea: “Hey, I want to write a recipe with this!”
Can you share one bizarre or surprising trick from your styling toolbox?
Cloth napkins usually look better unfolded! They add more visual interest to the image. And smaller is usually better—choose the smaller piece of fruit or vegetable when styling.
Do you ever use fake ingredients in shoots, or do you have your own approach to keeping things real?
I’m all about keeping it real—never fake! I want people who view images I style to be inspired and know it’s the real deal and achievable for them too. If I can do it, you can do it!
For brands and restaurants—why hire a food stylist?
A food stylist understands how to make a dish play with the camera. Just because a plate looks good on the table doesn’t mean it translates to film. The touch of a stylist—moving a piece of lettuce, turning a sandwich, dragging a little sauce—can make the food pop and bring it to life. Small changes make a big impact.
What’s one detail you never overlook that makes the final image pop?
Color! Keep your vegetables green, your meat browned, don’t overdress your salad. If there’s a pop of color—like the orange of squash or the red of a tomato—don’t hide it. Make sure that baby’s ready for its close-up!
What advice would you give to small food businesses trying to level up their photography and styling?
Don’t try to do it all yourself. Food photographers and stylists are here for a reason, and it can really elevate your storytelling. It’s an investment, but those assets can be used for everything—menus, online ordering, social, and more. It’s worth it.
How do you collaborate with photographers—what makes that relationship successful?
Honesty and a willingness to try things you’re not sure will work. A good relationship between a stylist and a photographer is like a dance—finding the light, choosing the surface, angling the plate. When egos are set aside and collaboration leads, the work always shines.
Do you have a dream project you’re working toward?
I’d love to be part of a cookbook one day.
What meal always takes you home?
My mom’s meatloaf with mashed potatoes and broccoli. It’s the best.
Favorite childhood meal?
Gnocchi with creamy pesto. So, so good. And honestly, bread will always be my favorite food—a good French baguette with cheese and salami. Nothing better.
What ingredient are you obsessed with right now?
Potatoes! Golds, reds, yams, purple-skinned sweets. It’s been fun to explore different cooking methods and use them in unexpected ways.
If you could host a dinner party with three people (alive or not), who’s at the table and what’s on the menu?
Julia Child, Anthony Bourdain, and my best friend Kristin. I want to hang out, drink wine, and laugh, so dinner needs to be simple: an amazing cheese and charcuterie plate, green salad, the best bread I can find with good salted French butter, and a pot of minestrone soup. Dessert? Tiramisu, of course. My friend needs to be there so we can look at each other and say, “Really, this is happening?!?”
If you’ve worked with Joya, you know: she’s the real deal. The kind of person who makes food feel alive and makes people feel seen. If you ever get the chance, soak up a little bit of her “Mama loves you” energy. I hope you finish this piece feeling inspired, a little bit hungry, and a lot more connected to the people behind the food that brings us together.
Though the only photo you really need to see to sum Joya up is the first one (eyes closed, baguette in hand) …keep on scrolling for a fun walk down memory lane behind the scenes. I threw in a photo of those damn muffins too. Stay tuned for more behind the scenes fun on the socials as we create for Tide Table and other Seattle based food and beverage brands!
