The People · Page 10
The artisans of taste.
Cocktail Service Professional
Christopher Marty
Chicago, Illinois, United States
## Career Christopher Marty, bartender and co-owner of Best Intentions in Chicago, is read through the room he helps shape: quick on its feet, loose in its welcome, and exacting…
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Chef
Clémentine Coussau
Magescq, France
Chef at Relais de la Poste in Magescq from 2022 to present, carried the weight of more than a job title. Because she grew up at Relais de la Poste, the house was not simply a…
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Executive Chef, Cornus
Gary Foulkes
London, United Kingdom
Gary Foulkes is the Executive Chef at Cornus in London's Belgravia, where the restaurant earned a Michelin star in its first year of opening in 2024. Previously, he served as…
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Chef
Joe Mercer Nairne
London, United Kingdom
"Being the chef at my own restaurant had been my goal from the outset and I followed that road pretty bloody-mindedly." That line explains the shape of Joe Mercer Nairne’s career:…
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Chef
Kim Hock Su
George Town, Malaysia
## Coming Up Technique in this kitchen starts with classical training, and Kim Hock Su picked that up at Le Cordon Bleu, Sydney, after being born and raised in Penang. The school…
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Technical Director, Château Pichon Baron and Château Suduiraut
Pierre Montégut
Pauillac, France
Pierre Montégut has served as Technical Director at Château Suduiraut in Preignac, France since 2004, a post defined by exacting cellar decisions and the discipline required at a…
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Chef, Ristorante Dalla Gioconda
Davide Di Fabio
Gabicce Monte, Italy
Davide Di Fabio, born in 1985 in Rho near Milan and raised in Abruzzo, trained at the Istituto Alberghiero di San Benedetto del Tronto before joining Osteria Francescana in Modena…
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Chef
Julian Lechner
Vienna, Austria
Before Julian Lechner became chef and co-owner of Reznicek in Vienna, Austria, his formation moved through kitchens that read like a chain of inheritance: ÖSCH NOIR in…
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Chef
Lukas Mraz
Vienna, Austria
## Coming Up At Mraz & Sohn in Vienna, Lukas Mraz cooks from a plain set of rules: respect the product, waste less, and use the whole ingredient. The kitchen line is shaped by…
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Chef
Nicolai Tram
Rydöbruk, Sweden
Nicolai Tram is head chef at Knystaforsen in Rydöbruk, Sweden, where the work was recognized with a Michelin Star in 2022. The restaurant is tied to a style that reads as…
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Chef
Paul Proffitt
Kruså, Denmark
Ingredient-led cooking sets the register for British chef Paul Proffitt: place, produce and flavour before ornament. The work uses traditional and modern techniques as tools for…
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Chef
Shaun Rankin
Ripon, United Kingdom
Chef Patron at Shaun Rankin at Grantley Hall in Ripon, United Kingdom, Shaun Rankin works in a Michelin-starred Modern British register built from North Yorkshire produce,…
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Chef
Wassim Hallal
Aarhus, Denmark
Wassim Hallal is the chef-owner of Frederikshøj in Aarhus, Denmark, a role dated to 2022. The work sits on ownership as much as service: the restaurant’s rhythm, the kitchen’s…
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Chef
Benjamin Martinek
Newport Beach, California, United States
## The Climb Precision in a large-house setting is the throughline of Benjamin Martinek’s early work at Montage Laguna Beach in Laguna Beach, California. As Executive Sous Chef,…
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Managing Partner, Domaine Leflaive
Brice de la Morandière
Puligny-Montrachet, France
Brice de la Morandière is the great-grandson of Joseph Leflaive and the nephew of Anne-Claude Leflaive, succeeding her as manager of Domaine Leflaive after her death in 2015.…
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Winemaker
Eric Remy
Puligny-Montrachet, France
Eric Remy’s work at Domaine Leflaive was defined by continuity: one estate, one village, and a long apprenticeship in the exacting routines of White Burgundy. He joined Domaine…
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Chef
Fatih Tutak
Istanbul, Turkey
Remove the quotation marks or attribute the line to TURK/the restaurant rather than to Fatih Tutak., the Turkish chef and owner of TURK Fatih Tutak in Istanbul since 2019. Born in…
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Chef
Freddy Money
Atlanta, Georgia, United States
Freddy Money is Culinary Director at Atlas in Atlanta, a role that sits on top of a path built through disciplined service, steady movement, and technical refinement. The line…
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Chef
Joachim Wissler
Bergisch Gladbach, Germany
Joachim Wissler has been former chef of Vendôme in Bergisch Gladbach, Germany, from 2000–2025, and the work there is built on control rather than display. His own rule is…
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Chef
Matthieu Derible
Aix-en-Provence, France
## The Path French gastronomy tends to reward repetition before it rewards display, and Matthieu Derible’s training follows that logic. Manoir du Lys, Relais Bernard Loiseau, and…
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General Manager, Domaine Leflaive
Pierre Vincent
Puligny-Montrachet, France
In Auxey-Duresses, Côte de Beaune fruit is being handled by reduction rather than display: fewer new barrels, no artificial additives, long ageing over two winters, and reds drawn…
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Sommelier
Ellis Srubas-Giammanco
New York City, New York, United States
Ellis Srubas-Giammanco is Wine Director at Penny in New York, where the list leads with the same precision that marked a 2022 stint as sommelier at Chambers in New York. ## Coming…
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Chef
Søren Selin
Copenhagen, Denmark
Søren Selin has built his name at a|o|c in Copenhagen, Denmark, where he serves as head chef and sets the restaurant’s plate with a calm, deliberate hand. The work sits within New…
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Chef
Emmanuel Stroobant
Singapore, Singapore
The work is built around one long-running restaurant, a narrow culinary vocabulary, and a signature dish that says exactly what it is: Crab, with Hokkaido hairy crab, white corn…
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Master of Wine
Tan Ying Hsien
Singapore, Singapore
## The Climb Wine expertise in Tan Ying Hsien’s work is built on the same habits that shaped his legal training: precision, analysis, and a tolerance for complexity. King’s…
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Chef
James Syhabout
San Francisco, California, United States
## The Path Formal training at California Culinary Academy put James Syhabout into the trade’s disciplined end of the line: repetition, timing, and the slow correction of…
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Chef & Propriétaire, Le Grand Restaurant
Jean-François Piège
Paris, France
Jean-François Piège, born in Valence, Drôme in 1970, trained at the hôtel school in Tain l'Hermitage and apprenticed under chefs like Bruno Cirino and Alain Ducasse, rising to…
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Chef
Takuya Kataori
Kanazawa, Japan
Takuya Kataori is the chef-owner of Kataori in Kanazawa, Ishikawa, Japan, a name and a place that point to a tight, deliberate approach to cooking. The record is brief: sous-chef…
View →Co-Founder & Co-Owner, Komal
Conrado Rivera
Los Angeles, California, United States
Conrado Rivera is the co-founder and co-owner of Komal at Mercado La Paloma in Los Angeles. He developed the heirloom-corn and nixtamalization-focused project with chef Fátima…
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Chef-Founder & Co-Owner, Komal
Fátima Juárez
Los Angeles, California, United States
Fátima Juárez is the chef-founder and co-owner of Komal at Mercado La Paloma in Los Angeles. Raised in Mexico City with formative family ties to Oaxaca, she centers the restaurant…
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Chef
Fidel Caballero
Miami, Florida, United States
## Career His early line work at Contra in New York City, New York, United States put Fidel Caballero in a kitchen where precision, restraint, and original thinking are part of…
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Co-Founder and Partner, La Factoría
Leslie Cofresí
San Juan, Puerto Rico
Leslie Cofresí is a bartender, co-founder and partner of La Factoría in Old San Juan. He has helped shape the bar's cocktail work and hospitality alongside Roberto Berdecia.
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Co-Founder, La Factoría
Roberto Berdecia
San Juan, Puerto Rico
Roberto Berdecia is a bartender and co-founder of La Factoría in Old San Juan. The bar's current World's 50 Best profile identifies him as the co-founder behind its multi-room…
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Executive Chef & Owner, Spectrum at Waldorf Astoria Amsterdam
Sidney Schutte
Amsterdam, Netherlands
Sidney Schutte is a two-Michelin-star chef born in Middelburg, Zeeland, Netherlands, who began his career at age 16 and trained at prestigious kitchens including two-star De…
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Chef
Adrien Delcourt
Tournus, France
## The Climb Professional formation in a kitchen is built less on inspiration than on repeated standards: mise en place, timing, restraint, and the discipline to let product set…
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Chef
Antonio Arcieri
Gdańsk, Poland
## The Path Training at the Institute of Hotel Management in Varese gave Antonio Arcieri the base to move into high-end kitchens, including an internship at El Bulli, where the…
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Pastry chef
Germain Decreton
Paris, France
At Lycée hôtelier du Touquet, the discipline of pastry was built on repetition, control, and close attention to detail. That foundation is visible later in Germain Decreton’s…
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Chef
Cong Nguyen
Oakland, California, United States
Known for bold creativity and a deep respect for Japanese tradition, Cong Nguyen’s work is built on invention held inside discipline. The tension is useful: form and flavor are…
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Executive Chef, Platán Gourmet Restaurant
István Pesti
Tata, Hungary
István Pesti is the executive chef of the two-Michelin-starred Platán Gourmet in Tata, Hungary, the first rural Hungarian restaurant to earn two stars in November 2022. Born in…
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Chef
Jordan Theurillat
Lausanne, Switzerland
## Coming Up At Maison Pic (2015), Jordan Theurillat worked as a chef with Anne-Sophie Pic, an early placement that set the terms of the career that followed: rigor over flourish,…
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Chef
Mikael Svensson
Oslo, Norway
Founder, chef and owner of Kontrast in Oslo, Mikael Svensson has built a Nordic line of work from a Swedish base in Skåne to a Norwegian restaurant life. The craft here is…
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Winemaker
Alejandro Vigil
Agrelo, Argentina
## The Path Alejandro Vigil has served as winemaking director since 2007 (current)., a long tenure that shaped the estate’s voice through discipline, patience, and scale. In a…
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President, Wolfgang Puck Fine Dining Group
Byron Lazaroff-Puck
Las Vegas, Nevada, United States
Byron Lazaroff-Puck is the President of Wolfgang Puck Fine Dining Group, overseeing 21 fine dining restaurants across 6 countries including Spago Beverly Hills, CUT Beverly Hills,…
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Winemaker
Emmanuel Hautus
Pernand-Vergelesses, France
Emmanuel Hautus has been winemaker at Domaine Bonneau du Martray in Pernand-Vergelesses, France since 2011. In a region where credibility is built over time and measured against…
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Winemaker
Jean-Charles le Bault de la Morinière
Pernand-Vergelesses, France
Jean-Charles le Bault de la Morinière’s work at Domaine Bonneau du Martray in Pernand-Vergelesses is built on continuity, patience, and close stewardship of a family property. The…
View →Chef
Krishan Raju
Singapore, Singapore
## Coming Up Krishan Raju now holds the Chef post at The Cut grill&bar in Epping, a role that sits inside the operating grammar of a modern steakhouse: precision, consistency, and…
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Chef
Luis Alberto Lera
Castroverde de Campos, Spain
His stance is spare, unsentimental, and pointedly against grandstanding. When Luis Alberto Lera says, “I do not consider myself a standard-bearer of anything,” the line does its…
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Winemaker
Michel Chapoutier
Latour De France, France
## Coming Up Family succession in the Rhône is a practical transfer of vineyards, cellar decisions, and commercial responsibility. In 1977, Michel Chapoutier took over the family…
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Winemaker
Santiago Mayorga
Luján de Cuyo, Argentina
Santiago Mayorga has been winemaker at Nieto Senetiner in Luján de Cuyo since 2013, and his name is also linked with Cadus Wines, with Cuyo National University as the educational…
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Chef
Stefan Heilemann
Zürich, Switzerland
## Coming Up The work is built on a balance of depth and lift: Stefan Heilemann describes his cooking as one that combines depth of flavour with lightness and freshness, expanding…
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Winemaker, Domaine Bonneau du Martray
Thibault Jacquet
Pernand-Vergelesses, France
On the Hill of Corton in Burgundy, Chardonnay is worked as a translator of slope, exposure, salinity and stone. In the Grand Cru ground of Corton-Charlemagne and Charlemagne,…
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Chef & Owner, Wolfgang Puck Fine Dining Group
Wolfgang Puck
Wailea, Hawaii, United States
Wolfgang Puck is the owner of Spago Beverly Hills, in Beverly Hills, United States, the restaurant for which he earned Two Michelin Stars. The restaurant’s place in modern…
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Founder, Salmon Guru
Diego Cabrera
Madrid, Spain
In Madrid, cocktail work at Salmon Guru is built around high visual impact, fusion structure, and a room designed for energy as much as service. Founded by Diego Cabrera, the bar…
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Resident Chef, Ristorante Glam by Enrico Bartolini
Donato Ascani
Venice, Italy
Born in 1987 in Fiuggi, Lazio, Donato Ascani trained at a local hospitality institute and worked in renowned Italian kitchens including L’Antica Pesa in Verona with Fabio…
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Chef
Gunnar Karl Gíslasson
Reykjavík, Iceland
Gunnar Karl Gíslasson is the Founding Chef of DILL in Reykjavík, and his work is tied to Icelandic cuisine. ## The Path At DILL, the Founding Chef and Executive Chef role has been…
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Chef
Jon Ayala
Hondarribia, Spain
In Hondarribia, Spain, grill work at Laia is built on a narrow discipline: dry-aged beef, controlled heat, and timing. Jon Ayala co-owns the house, where the Basque parrilla is…
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Chef
Matt Molina
Los Angeles, California, United States
Pub-style food carries a different burden in a working bar: it has to read fast, survive the pace of drinking, and still show discipline in the eating. At Everson Royce Bar in Los…
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Chef & Co-owner, Pizzeria Mozza and Osteria Mozza
Nancy Silverton
Los Angeles, California, United States
Pastry, bread, and restaurant craft in Los Angeles have often moved through the same stations: formal training, hotel-caliber pastry discipline, market-driven cooking, and bakery…
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Chef
Albert Raurich
Barcelona, Spain
## The Path ElBulli in Roses, Catalonia, Spain, set the terms of Albert Raurich’s craft early: rarefied discipline, pressure-tested precision, and a kitchen language that treated…
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Winemaker
Alexandre Ponnavoy
Reims, France
## Career Before Alexandre Ponnavoy took on the Cellar Master role at Taittinger in Reims in 2018, the work that shaped him had already been built in layers: technical training,…
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Chef
Chris Harrod
Whitebrook, United Kingdom
The Wye Valley supplies the working vocabulary at The Whitebrook, United Kingdom: local produce, freshly foraged herbs and plants, and the short timing of micro-seasonality in the…
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Winemaker
Damien Le Sueur
Reims, France
Damien Le Sueur’s role at Champagne Taittinger sits on a chain of technical, production, and executive responsibilities. In Reims, the work of a Directeur Général is less about…
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Chef
Haipeg Ren
Hangzhou, China
The pairing gives readers the essential shape of his public culinary role: one person, one restaurant, one named cuisine. ## The Essentials - Role: chef. - Restaurant: Xie Xiang…
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Chef
Hiroshi Kawashima
Nara, Japan
Modern Spanish cooking, when carried into Nara rather than copied from Spain, depends on translation: technique has to answer to local ingredients, local history, and the scale of…
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Chef
Nino di Costanzo
Ischia, Italy
## The Climb Ischia is the frame for Nino di Costanzo’s early formation, and the island’s geography reads through the work as much as the biography. Born in 1972, he moved through…
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Chef
Ricki Weston
Malmesbury, United Kingdom
## Coming Up Ricki Weston trained at Steyning Grammar School before beginning the kind of steady kitchen progression that builds real command. From 2010, Weston worked as Commis…
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Chef
Ryohei Hayashi
Tokyo, Japan
## The Work Today Hayashi is chef/owner at Tenoshima in Minami Aoyama, Tokyo. In practice, that means an approach that does not lock itself to one narrow set of ingredients. As he…
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Chef
Scott Hunnel
Orlando, Florida, United States
Recognition attaches to a room where ceremony, restraint, and ingredient control are part of the craft, not decoration. The cooking associated with Scott Hunnel works inside fine…
View →Co-Founder and Operating Partner, Cat Bite Club
Gabriel Lowe
Singapore, Singapore
Gabriel Lowe is a bartender and co-founder of Cat Bite Club in Singapore. He opened the agave- and rice-spirits bar with Jesse Vida and remains an operating partner focused on its…
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Chef
Jeff Wu
Shenzhen, China
## The Climb At Ensue in Shenzhen, Jeff Wu works as Executive Chef, a position that depends on control, timing, and the ability to keep a kitchen moving with precision. His name…
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Co-Founder and Operating Partner, Cat Bite Club
Jesse Vida
Singapore, Singapore
Jesse Vida is a bartender and co-founder of Cat Bite Club in Singapore. He opened the bar with Gabriel Lowe, developing a programme centred on agave and traditional rice spirits.
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Chef
Jordy Navarra
Manilla, Philippines
## The Climb Training at The Fat Duck and Bo Innovation gave Jordy Navarra a foundation built on exacting kitchens, tight standards, and attention to detail. Those rooms shaped…
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Chef
Kentaro Koyama
Kyoto, Japan
Kentaro Koyama’s career has moved with a poised, deliberate momentum, from the bright discipline of a French restaurant in Tokyo, Japan, in 2022 to the more expansive stage of…
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Chef
Michael Chapman
Lucera, Italy
## The Climb Michael Chapman trained at University of West London, Le Cordon Bleu London, and Thames Valley University. ## Today Since 2019, Chapman has held the role of Executive…
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Chef
Francesco Sposito
Brusciano, Italy
Francesco Sposito runs Taverna Estia in Brusciano with a working rule kept close to the stove: “Try, discover, adapt and learn.” At the level of craft, that reads as method, not…
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Chef
Huang Jinghui "Chef Fei"
Guangzhou, China
Classical Cantonese technique sets the frame for seasonal work at Jiang by Chef Fei, where Huang Jinghui "Chef Fei" keeps the cooking rooted in the cuisine’s established forms…
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Chef & Owner, Tokuha Motonari
Shinya Matsumoto
Kyoto, Japan
Shinya Matsumoto is the chef and owner of Tokuha Motonari in Kyoto's Kamigyo-ku, having previously served as head chef at Muromachi Wakuden in Nakagyo-ku. At Muromachi Wakuden, a…
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Sommelier
Victoria James
Miami, Florida, United States
## Formation Wine and hospitality careers are built through floor work, list fluency, service timing, and institutional memory. Victoria James completed her training at the…
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Chef
Philip Tessier
St. Helena, California, United States
## The Climb Philip Tessier’s career is built on incremental gains: formal training, disciplined station work, and larger kitchens that tightened the standards. The Culinary…
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Bocuse d'Or laureate
Vincenzo Loseto
St. Helena, California, United States
Chef de Cuisine at Press Restaurant in St. Helena, Vincenzo Loseto’s cooking reads as a direct extension of the work ethic and seasonal discipline that came from growing up in…
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Bartender / bar director
Alonso Palomino
Lima, Peru
## Career At Lady Bee in Lima, Peru, Alonso Palomino works from both sides of the bar: first as a bartender, now as Bar Director. That continuity matters in service work. It means…
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Chef
Gabriela León
Lima, Peru
## The Climb At Le Cordon Bleu Peru, Gabriela León trained in classical technique: repetition, control, and standards that leave little room for improvisation. At Noma, the work…
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Head Chef, Àtic at Palau Alameda
Luis Valls
València, Spain
Luis Valls’s practice is built from service and stove in equal measure, with local identity as the constant reference point. The discipline runs through CDT in Valencia, formal…
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Chef
Pascal Barbot
Paris, France
## The Climb Precision was built early at Hotel School of Vichy, then tested in rooms that asked for consistency under pressure. Pascal Barbot moved through Buron de Chaudefour in…
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Executive Chef, L'Atelier Joël Robuchon Dubai
Roberto Torre
Siena, Italy
Roberto Torre is an Italian Executive Chef leading the brigade at L'Atelier Joël Robuchon Dubai since 2015. Originally from Italy, he studied at the Hotel School in Salerno and…
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Chef
Álvaro Clavijo
Bogotá, Colombia
Álvaro Clavijo is the Colombian patron-chef of El Chato in Bogotá, a restaurant that has become closely associated with his vision and discipline. Born in Bogotá, Colombia, in…
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Winemaker
Armin Tement
Ehrenhausen, Austria
His work is built around Sauvignon Blanc and a clear operating principle: "Our wines stand for individual and independent taste." In Armin Tement’s case, that principle sits on…
View →Chef de Cuisine and Gastronomic Coordinator, Moebius
Enrico Croatti
Milan, Italy
Enrico Croatti is a Rimini-born chef and the chef de cuisine and gastronomic coordinator of Moebius. His career includes Angelini Osteria in Los Angeles, Akelarre in San…
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Bar Manager, Moebius Milano
Giovanni Allario
Milan, Italy
Giovanni Allario is a Caracas-born, Genoa-raised bartender and the bar manager of Moebius Milano. After studying industrial design, he moved to Paris, worked on the opening of…
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Founder, Moebius Milano
Lorenzo Querci
Milan, Italy
Lorenzo Querci is a Tuscan hospitality entrepreneur and the founder of Moebius Milano. He opened the multi-format venue in 2019 inside a former textile warehouse, combining a…
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Chef
Lorna McNee
Glasgow, United Kingdom
## Coming Up Training at Moray College and at Gordon Ramsay at Claridge's gave Lorna McNee a grounded start in kitchens where precision, pace and presentation are non-negotiable.…
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Master Sommelier
Michał Drozdowski
Kraków, Poland
## Career A 1,600-bottle cellar only works when selection is disciplined, and Michał Drozdowski oversees one shaped with particular depth in Champagne, Burgundy, and Bordeaux.…
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Chef
Przemyslaw Klima
Kraków, Poland
His cooking is written in a Modern Polish register: tradition in the base, agriculture and memory in the foreground. The result is a style that reads as familiar at once, yet more…
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Chef
Tommy Myllymäki
Stockholm, Sweden
Tommy Myllymäki works as chef at AIRA in Stockholm, Sweden, a restaurant awarded Two Michelin stars. ## The Making Contemporary restaurant cooking in Stockholm can move between…
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Chef
Austin Johnson
New York City, New York, United States
Austin Johnson worked at One White Street in New York City until Aug. 1, 2025, and the room, the sidewalk, and the pace of service were treated as one operating surface. ## The…
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Chef
Cédric Deckert
Laubach, France
In Laubach, France, contemporary Alsatian gastronomy is worked through product, season, and controlled technique. At La Merise, Cédric Deckert cooks as chef and owner in a…
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Chef
Chef Simon Addison
New Milton, United Kingdom
Simon Addison works in Modern British fine dining at The Dining Room Restaurant in New Milton, where the cooking is described in terms of place, season, and finish rather than…
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World's 50 Best Bars
Claudia Cabrera
Mexico City, Mexico
Claudia Cabrera’s bar work is built less on a single breakthrough than on the discipline of learning in stages: books, questions, repetition, and time on the floor. At Kaito Del…
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Chef
Franco Sampogna
New York City, New York, United States
His cooking is sauce-centered, and that discipline shows in the way Frevo is framed before a diner reaches the table: Remove the quotation marks or replace with a verifiable…
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Chef
James Sharp
London, United Kingdom
My love of cooking began at university, where I had to cook for myself for the very first time. In James Sharp’s case, that step into self-reliance led into a career built on…
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