The People · Page 102
The artisans of taste.
Winemaker
Julien Mus
Bédarrides, France
Demeter, 2015, remains the clearest credential tied to Julien Mus, and it sits within a practice built around discipline, timing, and close vineyard reading at Domaine de la…
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Winemaker
Julien Sunier
Avenas, France
Julien Sunier is a winemaker in Avenas, Beaujolais, France. Since 2008, the domaine has carried the Julien Sunier name, and that continuity is part of the work itself: a focused…
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Chef
Julien Thomasson
Stiring-Wendel, France
## Career Julien Thomasson trained at Origin of Ain, France. ## Signature The current measure of the work is the executive kitchen post at Restaurant Château de Germigney in…
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Winemaker
Juliette d’Assay
Tracy Sur Loire, France
Her own line on the work is plain: “We are cultivating a historical vineyard which has been under the influence of the same family since the 15th century.” ## The Climb Editorial…
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Winemaker
Júlio Bastos
Estremoz, Portugal
Júlio Bastos is the contact person at Dona Maria - Julio Bastos in Estremoz, Portugal, a position that sits between family continuity and the practical work of wine. As a…
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Chef
Julio Gonzalez
San Francisco, California, United States
Julio Gonzalez is chef of Tacolicious in San Francisco, after a rise that began in dishwashing. A native of Jalisco, he is linked to one specific family dish: his grandfather’s…
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Chef
Julio Hernandez
Nashville, Tennessee, United States
## The Training Becco and Spice Market mark the early professional ground in Julio Hernandez’s path: service repetitions, house standards, pace, and the discipline that comes from…
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Winemaker
Julio Otero
Benavente, Spain
Julio Otero has been winemaker at Bodegas Otero in Benavente since 1984, a span of years that suggests not only continuity, but a deep, patient understanding of what it means to…
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Chef
Jun Chen
New York City, New York, United States
## The Ascent Executive leadership in a Chinese restaurant kitchen is a craft of sequencing, standards, and restraint. At Madam Zhu’s Kitchen, Jun Chen serves as Executive Chef;…
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Chef
Jun Takai
Bellevue, Washington, United States
Jun Takai is the chef at Takai by Kashiba in Bellevue, a role built on control of pace, knife work, and respect for product before service begins. The work reads as a progression…
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Jun Takeuchi
Tokyo, Japan
Jun Takeuchi is the owner chef of Daikanyama Sushi Takeuchi in Tokyo, where sushi is the central work. After graduating from university, he attended culinary school and entered…
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Chef
Junayd Juman
New York City, New York, United States
Junayd Juman is co-owner of Honey Badger in Brooklyn, New York City, United States, and the work resists the easy label that often gets attached to restaurants. His line — “I…
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Junichi Yabuki
Tokyo, Japan
Junichi Yabuki is chef of Tenichi in Tokyo, where the work is tempura. The arrangement is plain on purpose: one house, one city, one discipline. At Tenichi, the chef-house…
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Junya Miura
New York City, New York, United States
Executive Chef at Yopparai in New York City, United States, Junya Miura is the chef most closely identified with the restaurant’s kitchen, where his cooking sets the tone for the…
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Winemaker
Jürg Wetzel
Ennetbaden, Switzerland
Jürg Wetzel is the winemaker at Weingut Jürg Wetzel in Ennetbaden, Switzerland. The title carries its weight through a precise body of work: cellar stewardship for Der Badener…
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Chef
Justin Bacharach
Philadelphia, Pennsylvania, United States
Executive Chef and Co-Owner at dancerobot in Philadelphia, United States, is the title that defines Justin Bacharach’s work now. It sits alongside his role as Executive Chef of…
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Chef
Justin De Leon
Los Angeles, California, United States
Founder of Apollonia’s Pizzeria in Los Angeles, United States, is Justin De Leon’s defining title. The work behind it is plain and demanding: thick, caramelized Detroit-style…
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Chef
Justin Devillier
New Orleans, Louisiana, United States
Chef/owner Justin Devillier’s story in New Orleans reads like the gradual sharpening of a point of view: city by city block, kitchen by kitchen, dish by dish. At its center are La…
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Justin Fox
Atlanta, Georgia, United States
Justin Fox has spent his years at Fox Bros. Bar-B-Q in Atlanta, Georgia, United States shaping a barbecue identity that feels rooted, deliberate, and unmistakably his. Since 2007,…
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Justin Lo
Hong Kong, Hong Kong
## The Essentials At TokyoLima in Hong Kong, Justin Lo works Nikkei cuisine with a direct, high-contrast style. The cooking is built around vivid colour, clear movement on the…
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Chef
Justin Wills
Depoe Bay, Oregon, United States
Justin Wills is the Executive Chef at Restaurant Beck at Whale Cove Inn in Depoe Bay. The work there is shaped by precision and by place: a kitchen language that is technical, but…
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Chef
Justin Woodward
Portland, Oregon, United States
Justin Woodward is an American chef tied to Portland, Oregon’s fine-dining field, where his cooking has been described as restrained, delicate, and dressed to kill. From 2011 to…
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Chef
Justine Smith
Sonora Island, Canada
Justine Smith stepped into the role of Executive Chef at Sonora Resort on Sonora Island, Canada, in 2020, bringing with her the deep grounding of a cook who was born and raised in…
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Chef
Kaiser Lashkari
Houston, Texas, United States
Kaiser Lashkari is chef and owner of Himalaya Restaurant & Catering in Houston, Texas, United States. Born in Karachi, Pakistan, he is also identified as chef/owner of Himalaya…
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Chef
Kakole Assistant Mosiuoa
Tokyo, Japan
## The Path Discipline and focus were first built at Jet Nteo Secondary School, and those habits stayed central as Kakole Assistant Mosiuoa moved into kitchen work that demanded…
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Chef
Kalen Fortuna
Charleston, South Carolina, United States
Kalen Fortuna’s clearest title is Executive Chef at Slate Restaurant in Maine, where the brief is fine Southern dishes rather than polish for its own sake. The work reads from a…
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Chef
Karan Kashyap
London, United Kingdom
Professional formation in Indian hospitality often starts with institutional discipline before it reaches the pass. In Karan Kashyap’s case, the line runs from New Delhi training…
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Chef
Karen Bell
Milwaukee, Wisconsin, United States
The achievement sits in the role and the format: a restaurant-and-butcher-shop model that carries authority through how it works, not how it advertises itself. ## Coming Up…
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Chef
Karen Krasne
San Diego, California, United States
Architectural pastry starts before mixing. In Karen Krasne’s practice, a cake is treated as a built form: flavor, texture, color, sweetness, volume, and table presence are planned…
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Winemaker
Karim Mussi Saffie
La Consulta, Argentina
Karim Mussi Saffie owns Bodegas Altocedro in La Consulta, Mendoza, Argentina, where his work is shaped by a deliberate, almost restrained philosophy: sustainable growing…
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Karl Mogren
Stockholm, Sweden
Butter, beef, black pepper, salt: the materials of Karl Mogren’s kitchen are direct, almost austere, but they ask for something exacting in return. In his hands, simplicity is…
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Winemaker
Karl Ziß
Röschitz, Austria
Karl Ziß is the winemaker at BIO Weinbau Karl Ziß in Röschitz, Austria. His work is framed by two plain convictions: “Quality instead of quantity — that is our deepest…
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Chef
Kasem Saengsawang
Portland, Oregon, United States
## Coming Up Today, Kasem is chef of Farmhouse Kitchen (since 2015), founder of Farmhouse Kitchen Thai Cuisine (since 2015), and co-founder of Kitchen Story (since 2012). ## Where…
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Chef
Kate McMillen
Portland, Oregon, United States
At Lauretta Jean's in Portland, United States, the material is cold butter, seasonal fruit, and dough handled before warmth can soften its edge. Kate McMillen owns the shop whose…
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Chef
Kathakali
Kirkland, Washington, United States
## Early Years The work starts with what was already on the table: the food Kathakali grew up eating, and the gap he saw in a city that had not seen much of it. “I wanted to bring…
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Chef
Katharine Kagel
Santa Fe, New Mexico, United States
Katharine Kagel is the owner of Cafe Pasqual's in Santa Fe, New Mexico, United States. She founded the restaurant in 1979. Studying the culture and arts of Japan has had an…
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Winemaker
Kathryn Carothers
St. Helena, California, United States
Kathryn Carothers’ route to Bryant Estate’s top cellar role runs through St. Helena, up Howell Mountain, and back to the same Napa address with sharper command. From various roles…
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Winemaker
Katie Jones
Tuchan, France
## Signature Fitou is the wine most closely tied to Katie Jones at Domaine Jones in Tuchan, Aude, France. It carries the directness of the landscape around the cellar and the…
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Chef
Katie Liu-Sung
Kansas City, Missouri, United States
Katie Liu-Sung is the Head Chef and owner of Chewology in Kansas City, a restaurant whose identity feels the quiet ritual that helped inspire it: dumplings folded with family and…
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Chef
Katsuya Uechi
Los Angeles, California, United States
Katsuya Uechi founded Sushi Katsu-ya in Los Angeles in 1997, and that opening marked the point where classical Japanese technique entered a California restaurant context with a…
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Chef
Katsuyoshi Nagata
Kyoto, Japan
At Chihana in Kyoto, Japan, Katsuyoshi Nagata’s formation begins inside a family house: the restaurant was opened by his father, and Nagata became its second-generation chef. He…
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Chef
Kattia Rojas
Albuquerque, New Mexico, United States
Kattia Rojas works in Costa Rican cuisine through Buen Provecho in Albuquerque, where the menu gives that tradition a public footing. Built from formal training, childhood…
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Winemaker
Katy Wilson
Saint-Aubin, France
Katy Wilson’s work at Anaba Wines centers on winemaking in its most basic form: handling fruit with care, tracking the season, and carrying vineyard material through to bottle…
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Chef
Kayla Pfeiffer
Naples, Florida, United States
Kayla Pfeiffer is the chef and owner of Bicyclette Cookshop in Naples, Florida. Her cooking centers on Seasonal New American cuisine, with fresh Gulf seafood, locally sourced…
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Chef
Kaz Okochi
Washington DC, Washington DC, United States
Owner-chef sushi work in Washington, DC has had a long counter reference point in Kaz Sushi Bistro, where Kaz Okochi has been owner and master sushi chef since 1999. The practice…
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Chef
Kazuhiro Hamamoto
Singapore, Singapore
Since 2021, Kazuhiro Hamamoto has been chef-owner of Hamamoto in Singapore, the restaurant recognised by the MICHELIN Guide with one star. That achievement is the clearest public…
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Chef
Kazuki Noguchi
Fukuoka, Japan
Since 2021, the counter at Kotan in Fukuoka, Japan has been shaped by Kazuki Noguchi’s Edo-style sushi: measured cuts, controlled pacing, and a preference for flavor over display.…
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Chef
Kazunari Noda
Aix-en-Provence, France
Japanese gastronomic cooking at Kaiseki - Château de la Gaude is built around technique, European notes, and seasonal omakase menus. In Kazunari Noda’s work at Château de la…
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Chef
Kazunori Nozawa
Los Angeles, California, United States
Kazunori Nozawa is the Japanese chef of KazuNori in Los Angeles. He apprenticed with a master sushi chef in Tokyo at age 18, later opened his own restaurant in Japan, emigrated to…
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Chef
Kazuo Yoshida
New York City, New York, United States
## Career In 2018, Kazuo Yoshida became the chef overseeing the entire menu at Juku in Chinatown, New York City. The work sits on calibration: guest expectations, service pace,…
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Kazuya Kokuba
Sydney, Australia
Kazuya Kokuba is a Japanese coffee professional and operations manager at Only Coffee Project in Crows Nest, Sydney. He works with owner Samuel Lee and store manager Tetsuro…
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Chef
Kei Ohdera
Portland, Oregon, United States
From Ichikawa to Portland, with childhood years split between Japan and the United States, Kei Ohdera’s path has moved through Tokyo, Stone Barns, and a 2019 Portland pop-up…
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Chef
Keiko Numano
Los Angeles, California, United States
Made-to-order omusubi in 2010 became the defining expression of Keiko Numano’s work: a simple, handheld format given care, rhythm, and clarity. The form she introduced and…
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Chef
Keiran McGarrigle
Hong Kong, Hong Kong
Modern European cooking provides the working frame here: a compact description that still signals method, edit, and control. The register points to a kitchen built around clarity…
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Chef
Keirin Buck
Singapore, Singapore
## At a Glance - Current role: chef-owner. - Restaurant: Le Bon Funk. - City: Singapore. - Named culinary reference: Sichuan Moon in Macau. - Personal line: quality over quantity…
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Chef
Keisuke Matsushima
Nice, France
## The Path Formal cookery training establishes the working floor: knife work, sequence, heat control, and the discipline to let product set the terms. At Ecole Tsuji Tokyo,…
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Chef
Keita Sato
Tokyo, Japan
Keita Sato serves as Executive Chef at Azabu Ichigo in Tokyo, a role centered on sushi. His current kitchen work follows a New York chapter: in 2000, he was Owner and President of…
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Kel Zaguire
Ubud, Indonesia
Executive Chef Kel Zaguire leads Herbivore by Locavore in Ubud, Indonesia, where his kitchen offers a distinct meeting point between place and perspective. In a town long…
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Chef
Kelly Fields
New Orleans, Louisiana, United States
## The Place Charleston, South Carolina, is the fixed point in Kelly Fields’s work, and Southern Baking is the vocabulary it gives her. From that base, the pastry reads as…
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Chef
Kelly Mencin
New York City, New York, United States
"My love for pastry and cooking started at a young age- my parents were always cooking and baking to some degree." For Kelly Mencin, Pastry Chef and co-owner of Radio Bakery in…
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Chef
Ken Hom
Hong Kong, Hong Kong
Ken Hom is the Chinese-American executive chef of Wu Kong Shanghai Restaurant in Hong Kong, a role that places him at the intersection of heritage and exchange, where the flavors…
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Chef
Ken Lee
San Diego, California, United States
## The Honours The clearest public marker of Ken Lee’s work is the Executive Chef title at Ken Sushi Workshop in San Diego, California. In a trade built on repetition, control,…
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James Beard Award winner
Ken Oringer
Cambridge, Massachusetts, United States
## Coming Up American restaurant work often gets measured by movement, and Ken Oringer’s early path shows how technique accumulates across different kinds of rooms. Bryant College…
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Chef
Ken Takayama
Santa Monica, California, United States
Before Ken Takayama became executive chef of Melisse in Santa Monica, his education was shaped less by formal ceremony than by the rhythm of actual kitchens — the clang of pans,…
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Chef
Kenji Yamanaka
Singapore, Singapore
The line through Kenji Yamanaka’s career runs on transmission: French method absorbed through Japanese precision, then carried into Singapore as a way of presenting Japanese…
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Chef
Kenneth Toft-Hansen
Fjerritslev, Denmark
## The Path At Munkebo Kro, the craft was built on kitchen discipline and the exacting standards of fine dining, and Kenneth Toft-Hansen carries that formation forward in work…
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Chef
Kenny Callaghan
London, United Kingdom
## Where It Started Restaurant-kitchen discipline is the first line in this barbecue career: service, hierarchy, timing and repetition before smoke became the dominant language of…
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Kentaro Sera
Tokyo, Japan
Kentaro Sera leads Serata in Azabu-Juban, Minato City, Tokyo, Japan, as Executive Chef, a role that places him at the heart of a kitchen where precision and restraint meet the…
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Chef
Kerry Seaton-Stewart
New Orleans, Louisiana, United States
## At a Glance The line runs through the great-grandmother’s kitchen. Kerry Seaton-Stewart was raised cooking with Willie Mae Seaton, founder of Willie Mae’s Scotch House, and…
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Winemaker
Kerstin Schwertführer
Sooß, Austria
She studied at Weinbauschule in Krems and has spoken plainly about the path she and her team took: “In 2014, we brought our first wines into the cellar.” Her work was recognized…
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Chef
Kevin Barnes
Gualala, California, United States
Kevin Barnes is Executive Chef at Upper Crust Pizzeria in Gualala, California, where the work is defined by pace, repetition, and the kind of control that keeps service steady.…
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Chef
Kevin Binkley
Phoenix, Arizona, United States
James Beard Award finalist Kevin Binkley has traveled a long arc: from a first job at TCBY at age 14 near Washington, D.C, through sous-chef posts at French Laundry and The Inn at…
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Chef
Kevin Bludso
Los Angeles, California, United States
## The Path At Bishop College, Kevin Bludso got his formal education before moving into public service in Los Angeles, where he worked as a corrections officer and parole agent…
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Chef
Kevin Gibson
McMinnville, Oregon, United States
Kevin Gibson is Executive Chef at Davenport in Portland, Oregon, and the restaurant’s original owner. ## Formation A Portland, Oregon cooking voice can be built through reduction…
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Chef
Kevin Murray
Seattle, Washington, United States
In Seattle, spring seafood is governed by water temperature, run timing, and freight as much as appetite. Copper River salmon from Alaska arriving in May gives the season a clear…
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Kevin Phayer
New Orleans, Louisiana, United States
Kevin Phayer moves through Milk Bar in New Orleans with the kind of authority that comes from being both chef and owner: the person shaping the room’s rhythm, the kitchen’s pace,…
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Chef
Ki Kim
Los Angeles, California, United States
Korean American tasting-menu work in Los Angeles draws on discipline formed in exacting New York City and San Francisco kitchens. In Ki Kim’s case, that formation includes Atomix…
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Chef
Kieran Whyte
Bantry Bay, South Africa
## Coming Up Kieran Whyte trained at Silwood School of Cookery. ## Where They Are Now At Ellerman House in Cape Town, the kitchen under Kieran Whyte has been shaped around…
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Chef
Kiichi Sasaki
Hakodate, Japan
Sea urchin cookery at Uni Murakami in Hakodate, Japan, is built around a narrow brief: direct expressions of Hokkaido sea urchin. In that frame, Kiichi Sasaki’s role as chef is…
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Winemaker
Kike de Miguel Blanco
Banos De Ebro, Spain
His work is defined by a modern, terroir-focused approach to winemaking, one that prefers precision over flourish and lets the language of place do the talking. Rather than…
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Chef
Kim Canteenwalla
Las Vegas, Nevada, United States
The movement of Kim Canteenwalla’s career reads like a map of ambition traced through some of the culinary world’s most recognizable addresses: from the Institute at St. Denis in…
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Chef
Kim Ji Young
Seoul, South Korea
## The Essentials Temple food is the core discipline at Balwoo Gongyang in Seoul, where Kim Ji Young serves as Head Chef. The work sits on restraint and attention: the cook’s…
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Chef
Kirsten Eckhart
Amsterdam, Netherlands
Kirsten Eckhart is chef at Gartine in Amsterdam, where the work runs on two tracks at once: the kitchen and the business behind it. In 2007, she became co-owner of the restaurant,…
View →Co-Founder and Head of Coffee Shop Quality, Coffee Collective
Klaus Thomsen
Copenhagen, Denmark
Klaus Thomsen is a Coffee Collective co-founder and its Head of Coffee Shop Quality. A World Barista Champion, he works with the company on coffee-shop quality and sourcing…
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Pastry Chef
Koichi Izumi
Tokyo, Japan
Issu d’une famille de confiseurs japonais, Koichi Izumi a été captivé par la pâtisserie occidentale et est devenu un pâtissier de renom. En 2005, il a été sélectionné pour…
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Koji Tashiro
Toronto, Canada
## The Path Restraint, precision, and timing close to the finish line define the cooking under Koji Tashiro at JaBistro. The work reads as deliberate rather than declarative, with…
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Konstantin Dragun
Copenhagen, Denmark
Konstantin Dragun’s professional story is concise, but the contours are clear: a chef shaped by formal training and now defined by a leading kitchen role in Copenhagen, Denmark.…
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Chef
Kosuke Kobayashi
Niigata, Japan
Sushi Tokiwa (鮨 登喜和) began as a family restaurant in Shibata, Japan, and the Niigata space is presented as a new offshoot. The house reads as a continuation rather than a reset:…
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Chef
Kousuke Yoshimura
Singapore, Singapore
Founder of Hakata Ikkousha, Kousuke Yoshimura’s path runs from a June 1976 birthdate to a first restaurant opened in 2008, then through Daimyo, Fukuoka, and onward to another…
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Chef
Kouzo Matsuo
Tokyo, Japan
French cuisine in Tokyo is often read through its rooms as much as its technique: the address, the service culture, the scale of the house, and the way a restaurant holds its line…
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Kris Hoogerhyde
San Francisco, California, United States
Kris Hoogerhyde, co-owner and pastry chef of Bi-Rite Creamery & Bakeshop in San Francisco, carries a lineage that begins inside Bi-Rite Market, where in 2002 she started baking…
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Chef
Kris Yenbamroong
Los Angeles, California, United States
Los Angeles functions as a working ingredient in the cooking Kris Yenbamroong serves: traffic-hour appetite, strip-mall proximity, and food built for heat, salt, acidity, and…
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Chef
Kristen Livingston
Calgary, Canada
Kristen Livingston’s work is defined by sustainability and Canadian cuisine, with River Café in Calgary as the defining post in her current practice. In a city that demands…
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Winemaker
Kristian Keber
Cormons, Italy
He built his work around an old vineyard inherited from his grandfather Roman and chose to turn that inheritance into a vocation, realizing his dream in the Goriška Brda region,…
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Chef
Kristin Nguyen
Garden Grove, California, United States
Kristin Nguyen is the executive chef-owner of Garlic & Chives in Garden Grove, where her cooking reads as both generous and exacting: dishes that arrive with an almost unstudied…
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Chef
Krystof Zizka
Manhattan, New York, United States
Krystof Zizka’s work at Maison Premiere in Williamsburg is best read through the beverage programs he helped shape there: wine and oysters, two pieces of service that sit at the…
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Chef
Kunio Aoki
Singapore, Singapore
Singapore is the place of service; Japan is the source of much of the material. At Aoki Restaurant (Singapore), owner-chef Kunio Aoki works from Traditional Japanese cuisine with…
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Chef
Kursten Kizer
Los Angeles, California, United States
## Coming Up Restaurant discipline often starts at the dish station, where pace, reset, and order are not optional. Before becoming executive chef of Craig’s restaurant, Kursten…
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Chef
Kwang Uh
Los Angeles, California, United States
Kwang Uh has been chef and co-owner of Shiku in Los Angeles since 2021, the defining role in a career shaped by Seoul, formal culinary training, and independent restaurant…
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Kyle Renfro
Austin, Texas, United States
Kyle Renfro brings the grounded, smoke-wreathed discipline of Texas barbecue to Lambert’s Downtown Barbecue in Austin, where he serves as Executive Chef & Pitmaster. Raised in…
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