Rylee White

Rylee White Luxury Food Stylist For Weddings + Elevated Events
Utah | Arizona | Open to Travel
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14/07/2026

Brunch, but elevated.

I’ve always been a big fan of brunch. There is just something about a slow morning and a mix of sweet and savory food that makes me excited to wake up. It sets the tone for a relaxing day, something you definitely need every once in a while.

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12/07/2026

Somehow each and every table turns out different and I love it every time🤍

Loved working with to help put this concept together!

As always thank you and for the delish desserts

11/07/2026

One of my favorite ways to eat seasonally is by picking up a CSA (Community Supported Agriculture) box. Every week is a surprise filled with fresh, locally grown produce, and it inspires so much creativity in the kitchen.

I love knowing exactly where my food comes from and that my purchase is directly supporting the farmers who work so hard to grow it. Choosing a CSA is one of the easiest ways to invest in your local economy, reduce food miles, and enjoy produce at its peak.

Thank you for sharing your hard work with me and for caring about how your food is grown.

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09/07/2026

A polished evening

There’s something satisfying about a formal event that gives you a reason to dress up, enjoy yourself, and step into a setting that feels a little out of the ordinary. The details, the atmosphere, the sense of occasion, they all add to the experience.

23/06/2026

Everyone asks how I make my fruit towers and even though they are all different, there are some simple rules you can follow.

Comment “supplies” and I’ll send you the link to everything I like to har on hand when making a tower.

Step 1: Build the base
Secure large bunches of grapes into a foam cone using 4-inch skewers. Rotate the tower as you go until most of the cone is covered.

Step 2: Fill the gaps
Use individual grapes to fill in smaller spaces so the tower looks full and seamless.

Step 3: Shape the tower
Trim and adjust to create a clean, tapered silhouette.

Simple, but it does a lot of work on a table.

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19/06/2026

An alfresco Italian summer grazing table designed for long light evenings, shared plates, and slow conversation.

Think sun-warmed stone, garden air, and a spread built around simplicity done well. Aged cheeses, marinated olives, heirloom tomatoes, prosciutto, fresh herbs, seasonal fruit, and rustic breads meant to be torn and passed across the table.

This is where concept meets ex*****on. I love talking through a vision like this, how it should feel, how it should flow, how guests will move through it and then seeing it fully come to life on event day.

Every detail is intentional, but nothing feels forced. Just abundance, balance, and a clear point of view: Italian summer, served outdoors.

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18/06/2026

I never get tired of watching a concept come to life.

From the first conversation to the final installation, every grazing table begins with an idea and evolves into a custom culinary experience.

This spring-inspired design was created with seasonal ingredients, layered textures, and intentional details that invite guests to slow down, gather, and connect.

As a food stylist, I love seeing a vision transform into something guests can experience through both design and flavor. Whether for an Utah wedding, corporate event, brand activation, or private celebration, I believe the culinary experience should feel like an extension of the overall event design.

Luxury grazing tables are about more than beautiful food—they create a moment, spark conversation, and become part of the story your guests remember long after the event ends.

Serving Salt Lake City, Park City, and destination events throughout Utah.

18/06/2026

With wedding season underway here in Utah, I’ve been reflecting on the work that happens long before an event day arrives.

This footage is from a sourcing trip to Sonoma County, where I spent time exploring local farms, producers, and antique sources that continue to influence how I approach food styling and event design.

I often say that every table tells a story. What many people don’t see is how those stories begin—through travel, research, conversations with makers, and a deeper understanding of the places that shape our food systems.

This year, I have several sourcing trips planned, and I’m looking forward to sharing more of that process along the way.

For me, food styling isn’t decoration. It’s translation of place.

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10/06/2026

A folklore-inspired table built on pure abundance. Fresh fruit and vegetables left to speak for themselves.

No over-styling, no distraction. Just natural color, organic shape, and the quiet impact of ingredients at their peak.

Letting nature do what it already does best.

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