Dan Luvisi reimagines beloved animated characters and turns them into grimy, twisted, hideous personas that may have just scarred us of our fondest memories from childhood forever. Photo: “The Cook”. (Photo by Dan Luvisi)

I’m an illustrator based in South Wales, UK. I work in pen and ink, creating original illustrations for record cover artwork, shirt design and poster art.

99 Steps of Progress is an illustrated series of parodies created by the Paris artist collective known as Maentis that put a clever spin on the famed scientific March of Progress drawing. A new illustration is being released in this series every day for 99 days. T-shirts, prints and more of each design are available to purchase on RedBubble.

Pascal Campion is a French-American illustrator and animator. He studied narrative illustration at Arts Decoratifs de Strasbourg, in France. He revels in the company of his wife and daughter and finds it very hard to write about himself. He works in a studio with high ceilings in
San Francisco. Pascal has worked in a wide variety of media, from games, music videos, feature films to books.

UK-based digital artist Dan Lester combines photography and illustration into clever and intriguing images that really make you question what you're looking at. Is it a photograph or a drawing? In actuality, it's both. The digital illustrator manages to bewilder his audience by merging the roles of model and artist into one entity in an innovative fashion. (Photo by Dan Lester)

In this photo illustration a package of Nicotine Gum, which is advertised as helping people stop smoking cigarettes, is seen on January 10, 2012 in Miami, Florida. A study published in the journal Tobacco Control on Monday, reported that the nicotine alternatives, like Nicotine Gum, have no lasting effect on people trying to quit their smoking habit. (Photo illustration by Joe Raedle/Getty Images)

A snail (Helix Aspersa) and a baby snail sit on a leave in a farm in Vienna June 12, 2013. Andreas Gugumuck owns Vienna's largest snail farm, exporting snails, snail-caviar and snail-liver all over the world. The gourmet snails are processed using old traditional cooking techniques and some are sold locally to Austrian gourmet restaurants. (Photo by Leonhard Foeger/Reuters)

In this Thursday, February 19, 2015 photo, participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok, Thailand. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy. (Photo by Sakchai Lalit/AP Photo)