About Lou Lesko

There's not much of an excuse for any of this.

Started as a fashion photographer in San Francisco back when Depeche Mode was on the radio every day. 'Twas a fabulous time. So much so that when I got accepted to the University of Southern California, I almost didn't go. My father covinced me to attend by imparting the following advice; you have the rest of your life to be a photographer, but only one opportunity to go to college. I graduated from USC's writing program.

After college I wanted to save the world through photojournalism. The thing was I had no idea how to be a photojournalist. Thankfully fortune favors drunken idealists. After an all night party, I grabbed a dawn cappuccino at a cafe in San Francisco where I read an article about a project that led me to my first assignment in the Soviet Union. Photojournalism became my life for a few years until I was well travelled and broke. I went back to shooting fashion in Los Angeles.

The photojournalism work had a profound influence on my visual storytelling. About that time advertising was trending toward an editorial look. My photography style was in right place at the right time. I started to get commercial advertising gigs, and ultimately an opportunity to write and direct a public service announcement for breast cancer awareness. The PSA kicked off a fabulous commercial directing run.

The writing started later, around 2002. I knew a magazine editor, he asked me to write an article, I became hooked on the craft. In 2007, a book I wrote about the advertising photography industry got me an invitation to be the managing editor of National Geographic Assignment for three years.

Around 2010-ish, my close friend, travel writer Kimberley Lovato, asked me to shoot the photos for her book about the Dordogne region of France entitled Walnut Wine & Truffle Groves. The book won the highest honor of the Lowell Thomas Award for Travel Journalism in 2012.

Currently I'm finishing a book entitled The Ghost of Communism. I live in California with my breathtaking girlfriend, a spectacular photographer named Emily Merrill.



For a perfect martini…

2 oz Bombay Sapphire
ΒΌ oz Noilly Prat Dry Vermouth
Lemon zest

Fill a mixing glass or shaker with ice and splash over the vermouth, stir once, then strain the excess liquid leaving the ice in the glass. Pour over the Bombay Sapphire and stir carefully but rapidly for 20-30 seconds until ice-cold. Strain into a chilled martini glass and garnish with lemon zest.