The People · Page 107
The artisans of taste.
Chef
Michael Williams
London, United Kingdom
Culver City puts seafood, vegetables, grilled meat and hand-shaped dough in close working range. In Michael Williams’s cooking, those materials have been handled through coastal…
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Michael Young
Norwalk, Connecticut, United States
Executive Chef Michael Young of Valencia Cocina in Norwalk has built his arc around one address, moving from founder to the chef shaping its wood-fire point of view. The journey…
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Michael Zampino
New York City, New York, United States
Michael Zampino’s story is bound to a single, singular corner of New York City: Benfaremo, the Lemon Ice King of Corona, where the air and the counter seem to carry the bright,…
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Chef
Michalis Mavrikos
Rhodes, Greece
Michalis Mavrikos Co-manages Mavrikos restaurant in Lindos, Rhodes, bringing a quiet precision to a kitchen shaped by the island’s rhythms. His path runs through the London School…
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Winemaker
Michel Auberson
La Neuveville, Switzerland
Michel Auberson is the winemaker at Domaine Frôté in Neuenstadt, where the rhythm of the work is shaped by continuity, patience, and the quiet authority of a long family…
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Pastry Chef
Michel Belin
Nagoya, Japan
Perfectionniste assumé, Michel Belin dit volontiers que la première des exigences est de travailler avec des matières premières de grande qualité. Au fil du temps, cet artisan…
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Winemaker
Michel Bernard
Piolenc, France
Michel Bernard’s path runs through family ground in the Rhône’s Vaucluse area, a 1988 estate acquisition north of Orange, and a decisive 1990 turn away from négociant work toward…
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Chef
Michel Bontempi
San Felice Del Benac, Italy
Michel Bontempi’s public culinary identity is anchored in a single, clear fact: he is chef of La Dispensa in San Felice Del Benac. It is a role that needs no embellishment,…
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Winemaker
Michel Colin-Deléger
Chassagne-Montrachet, France
Michel Colin-Deléger’s story is a single, defining moment: in 1987, he created Domaine Michel Colin-Deléger in Chassagne-Montrachet. That year and that village do the work of…
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Winemaker
Michel Ginglinger
Eguisheim, France
## Coming Up At Domaine Paul Ginglinger in Eguisheim, Alsace, France, Michel Ginglinger’s work is built around precision: reading parcels closely, separating one site from…
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Winemaker
Michel Laroche
Chablis, France
"Our philosophy remains to produce healthy grapes and preserve the vineyard for future generations." For Michel Laroche, guardian of know-how at Le Domaine d'Henri in Chablis,…
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Winemaker
Michel Lihrmann
Turckheim, France
Michel Lihrmann is the oenologist and technical director of Cave de Turckheim, a role dated 2019, and the cellar has been the frame for his formation as much as for his long…
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Winemaker
Michel Mallard
Ladoix Serrigny, France
Michel Mallard works the cellar at Domaine Michel Mallard et Fils in Ladoix-Serrigny, Burgundy, France with a method built on restraint, attentiveness, and exact handling of the…
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Winemaker
Michel Querre
Saint-Émilion, France
Owner of Château Le Moulin in Pomerol, France, since 1969, Michel Querre is bound to one of Bordeaux’s most exacting appellations through the slow, disciplined work of a small…
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Chef
Michel Roux Jr.
London, United Kingdom
Born on 23 May 1960, Michel Roux Jr. His work sits at the meeting point of tradition and exacting craft, with a culinary identity shaped by a clear and unwavering sense of…
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James Beard Award winner
Michel Suas
San Francisco, California, United States
Michel Suas is co-owner of B Patisserie in San Francisco, and his work reads as a study in precision: pastry built on repetition, discipline, and control of detail. Across…
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Michel Tuor
Satigny, Switzerland
Michel Tuor is a viticulturist and cellar master at Domaine des Trois Étoiles in Peissy-Satigny, Geneva. He works with Didier Fischer on the organic estate's vineyard and cellar…
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Chef
Michele Baldacci
New York City, New York, United States
Prima del lavoro da part-owner e chef di Locanda Vini & Olii a Brooklyn, New York City, una grammatica di cucina di Michele Baldacci si è formata dentro una linea fiorentina e…
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Winemaker
Michele Ciani
Povoletto, Italy
Michele Ciani is the winemaker of Aquila del Torre in Povoletto. His path led him to production responsibility at the estate, a concise arc built around study, cellar work, and…
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Winemaker
Michèle Mannes
Ehnen, Luxembourg
Michèle Mannes has owned Domaine Viticole Häremillen in Ehnen, Luxembourg since 2021, and the work there is anchored in the typicality of grape varieties. That focus asks for…
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Chef
Michele Mazza
New York City, New York, United States
In New York City, the material around Michele Mazza’s work is plainspoken and exact: Veal Chop, porcini ravioli, Ossobuco Veal Shank, salmon, and the discipline of classic Italian…
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Chef
Michele Pascarella
London, United Kingdom
Across London markets, Michele Pascarella’s work began with dough, heat and a three-wheeled Ape Piaggio truck fitted with a wood-fired oven. From that mobile beginning came Napoli…
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Winemaker
Michele Reverdito
Verduno, Italy
Michele Reverdito works from the vineyard outward, with winegrowing set ahead of production in his own words: “We are winegrowers before we are producers – this is our nature,…
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Chef
Michele Rizzo
Rende, Italy
At Agorà in Rende, Italy, the materials are local and handled with restraint: fish, regional ingredients, the white bean from Pollino, truffle, and the lesser-used parts that give…
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Winemaker
Michele Rossetto
S Croce Di Carpi, Italy
## The Essentials Lambrusco is the defining specialty of Michele Rossetto. In a trade that is often organized around titles and awards, Rossetto is instead placed by a wine: the…
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Winemaker
Michele Scammacca del Murgo
Santa Venerina, Italy
Michele Scammacca del Murgo keeps the work in front. At Cantine Murgo 1860 in Santa Venerina, Sicily, the role is both proprietor and Production Director, and the line he gives…
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Winemaker
Michele Tessari
Montecchia Di Crosara, Italy
## The Path Ownership of Ca' Rugate sits with Michele Tessari, whose role is tied to the Verona winery’s defined range rather than any personal mythology. ## The Work Today Scale…
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Winemaker
Mick Craven
Stellenbosch, South Africa
Mick Craven spent four years moving through Australia, Europe, the United States, and South America before returning to South Africa in 2011. That time outside the country widened…
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Mickaël Lavoisier
Saint-Paul-de-Vence, France
His cuisine moves with a quiet confidence, blending regional flavors with Mediterranean influences while remaining exacting in technique. There is a sense of balance at the heart…
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Winemaker
Mickaël Sire
Estagel, France
## Coming Up Since 2004, Mickaël Sire has been propriétaire / co-propriétaire and à la tête de l'exploitation of Domaine des Schistes, a role defined less by title than by…
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Winemaker
Miguel Ángel de Gregorio
Briones, Spain
## The Path Training in Madrid gave Miguel Ángel de Gregorio a formal base before the work moved into the cellar, where he served as winemaker responsible for loriñón at Bodegas…
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Chef
Miguel Ángel Moreno
Santander, Spain
Miguel Ángel Moreno works in a seafood register at Bar del Puerto in Santander, Spain, where the role is Executive Chef. ## The Climb A three-Michelin-star kitchen sets a clear…
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Winemaker
Miguel Ángel Rodríguez
Albelda De Iregua, Spain
In Albelda de Iregua, Spain, Miguel Ángel Rodríguez built a winery that is tied to site, time, and method: founded in 1989, excavated from the ground in 1992, and committed to…
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Chef
Miguel Garcia
Lisbon, Portugal
The work here is built on Portuguese tradition, clean execution, and sourcing that reflects the country’s strengths. In Miguel Garcia’s kitchen, the aim is not novelty for its own…
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Chef
Miguel Martinez
Los Angeles, California, United States
Tuscan cooking in Los Angeles depends on more than imported vocabulary. At Toscana in Brentwood, the work assigned to Executive Chef Miguel Martinez is a daily translation of…
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Winemaker
Miguel Merino Jr
Briones, Spain
His work is defined by the steady dual discipline of winegrowing and winemaking responsibility at that house, a role that asks for equal parts patience, judgment, and a feel for…
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Chef
Miguel Palomo García
Sanlúcar la Mayor, Spain
Alhucemas earned One Sol from Guía Repsol in 2015 for a table built on product, control, and a coastal register rather than display. In the cooking of Miguel Palomo García, strong…
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Winemaker
Miguel Torres
Sotillo De La Ribera, Spain
Miguel Torres is the winemaker at Bodegas Torres in Vilafranca del Penedès (Pacs, near Vilafranca del Penedès). The work is defined by precision: a named maker, a named bodega,…
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Chef
Miguel Vidal
Austin, Texas, United States
Miguel Vidal’s work sits in Mexican-American barbecue, where the pressure points are smoke control, timing, and service discipline. At Churchrow Tejas BBQ in Austin, the pitmaster…
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Winemaker
Miha Batič
Sempas, Slovenia
Miha Bati’s work at Batič Winery in Šempas, Slovenia is built around biodynamic wine handled with patience and control. In the cellar, the method stays close to the material:…
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Chef
Miho Horio
Tokyo, Japan
Executive Chef at Azuki to Kōri in Tokyo, Japan, Miho Horio is associated with kakigōri, or Japanese shaved ice. The recognition has been concrete: in 2025, the restaurant ranked…
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Winemaker
Mike Beneduce
Pittstown, New Jersey, United States
## Coming Up Cornell University is part of the training behind Mike Beneduce’s approach to winegrowing, but the work that matters on the ground is more specific: the vineyard and…
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Chef
Mike Cain
Chicago, Illinois, United States
Mike Cain owns Kuma’s Corner in Chicago, and the craft is visible in how the restaurant was revised rather than simply launched. In Avondale, the place moved from a broader…
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Chef
Mike Emerson
St Louis, Missouri, United States
## The Essentials In 2012, the smokehouse was remembered in the kind of language that suggests a place earning its reputation one tray at a time: a feature caption singled out…
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Chef
Mike Friedman
Washington DC, Washington DC, United States
In Washington, D.C., Mid-Atlantic produce and Italian memory set the grain of Mike Friedman’s cooking. At The Red Hen, where he has been Chef/Owner since 2014, the work runs…
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Chef
Mike Poiarkoff
New York City, New York, United States
## At a Glance - Role: Executive Chef. - City: New York City. - Craft focus: local sourcing, whole-animal cooking, simplicity, and wood-burning oven cookery. - In his own words:…
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Chef
Mike Puma
Manhattan, New York, United States
Mike Puma is the chef behind Gotham Burger Social Club in New York City, the operation he founded in 2013. In a food landscape crowded with declarations and reinventions, Puma has…
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Chef
Mike Rellergert
Las Vegas, Nevada, United States
## The Essentials At NoMad Bar Las Vegas, the work sits inside a dining scene that asks for polish, pace, and control. As Executive Chef, Mike Rellergert operates in that…
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Mike Santiago
London, United Kingdom
Head chef Mike Santiago leads The Mayfair Chippy in London, United Kingdom, where the reassuring ritual of fish and chips is given careful, contemporary attention under his…
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Winemaker
Mike Whitney
Katy Wroc Awskie, Poland
Polish winegrowing in the modern commercial sense has required construction as much as inheritance. At Adoria Vineyards in Zachowice, Poland, Mike Whitney’s line — “When we began…
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Chef
Mike Williams
Los Angeles, California, United States
## At a Glance Mike Williams cooks as executive chef at Norah in West Hollywood, Los Angeles. The work is described without theater: a veteran in LA, doing the same daily labor as…
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Chef
Mikel Bustinza
Larrabetzu, Spain
Mikel Bustinza’s work at Horma Ondo in Larrabetzu is defined by a dual charge: chef and owner/proprietor. Those roles do not sit apart. They meet in the same daily practice, where…
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Chef
Mikel Gorrotxategi
Madrid, Spain
Mikel Gorrotxategi is Executive Chef at Julián de Tolosa in Madrid, Spain. He also heads the Cava Baja location: Casa Julián de Tolosa Cava Baja in Madrid, Spain. ## The…
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Chef
Mikel Martinez
San Sebastián, Spain
Counter work in San Sebastián is a craft of repetition, proximity, and control. At Bar Martinez in San Sebastián, Spain, that craft is carried by Mikel Martinez as…
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Owner
Mikkel Borg Bjergsø
Copenhagen, Denmark
The operating break in this work is the refusal to make brewery ownership the proof of seriousness. In Mikkel Borg Bjergsø’s case, gypsy brewing made the recipe, the concept and…
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Winemaker
Milagros Rodriguez
Puente La Reina, Spain
## The Climb University of La Rioja gave Milagros Rodriguez the technical base that winemaking demands: precision, patience, and a working command of the cellar’s mechanics. That…
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Beverage Service Professional
Miles White
Charleston, South Carolina, United States
Miles White’s work sits at the point where wine service, buying, and room control meet. As co-owner and sommelier at Graft Wine Shop in Charleston, South Carolina, he moves…
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Chef
Milton Abel
Copenhagen, Denmark
Milton Abel’s work at Lille bakery in Copenhagen sits in the daily cadence of dough, proofing, shaping, and bake. The role carries forward a background built in pastry kitchens…
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James Beard Award winner
Mindy Segal
Chicago, Illinois, United States
A pastry professional with a devotion to quality ingredients and exacting technique, Mindy Segal built her reputation on baking that lands with discipline and directness: fresh…
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Winemaker
Miquel Àngel Cerdá
Felanitx, Spain
Founder of Ànima Negra in Felanitx, Spain, Miquel Àngel Cerdá built his work around Mallorcan wine rather than inherited winery lineage. “The project began in 1994 and it was out…
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Winemaker
Miran Sirk
Brda, Equatorial Guinea
Miran Sirk is the winemaker of Bjana in Brda, with a specialty in sparkling wine. He gives the work its plainest frame himself: “My name is Miran Sirk. We have been producing…
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Winemaker
Mirco Balliana
Farra di Soligo, Italy
The head-winemaker’s work at Andreola in Col San Martino, Italy, is described by conditions before it is described by personality. In Mirco Balliana’s case, the register is…
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Winemaker
Miriam Hermann-Gaudio
Monteggio, Switzerland
A wine estate’s public contact point carries practical weight: it is where vineyard work, cellar decisions, and the finished bottle are made legible to the trade. At Azienda…
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Winemaker
Mirjam Orasch
Tainach, Austria
In Tainach, Carinthia, the work starts in the rows: hand-pruning, hand foliage work, and harvest carried in by hand, one load at a time. At Domäne Lilienberg, Mirjam Orasch has…
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Winemaker
Miroslav Petrech
Bela, Slovakia
Miroslav Petrech works as enologist at Château Belá in Bela, Slovakia, with the job defined less by the public face of wine than by the cellar’s daily discipline. Fermentation,…
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Chef
Missy Corey
Saugatuck, Michigan, United States
Saugatuck gives Missy Corey a working pantry with lake-country edges, where shoreline ingredients meet the stove with little distance between field, water, and plate. At…
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Chef
Mitchell Hendriks
Noordwijk aan Zee, Netherlands
## The Trajectory Kitchen craft is built through repetition before it is expressed as style: mise en place, timing, consistency, and the ability to hold shape under service…
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Winemaker
Mitja Miklus
San Floriano Del Collio, Italy
## Coming Up Today, Mitja Miklus stands at the helm of Draga Miklus Winery as owner and winemaker, and serves as titolare of Società Agricola DRAGA di Miklus Mitja & C. Ss. The…
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Chef
Mitsuhiro Araki
Hong Kong, Hong Kong
Mitsuhiro Araki is a Japanese chef whose name has become closely associated with Edomae sushi, a style that prizes precision, restraint, and the quiet authority of tradition. His…
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Chef
Mitsuhiro Kaji
Toronto, Canada
Mitsuhiro Kaji has spent a lifetime refining the quiet drama of sushi. As the chef/owner of Sushi Kaji in Toronto, Canada, he presides over a dining experience built on restraint,…
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Chef
Mitsuo Endo
Las Vegas, Nevada, United States
Robata work depends on fuel, distance, and timing before it depends on flourish. At Aburiya Raku in Las Vegas, Executive Chef Mitsuo Endo applies kaiseki discipline to grilling…
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Chef
Mo Kwok
London, United Kingdom
## Coming Up At Three Uncles, Mo Kwok has worked as chef and co-founder since 2019, building a counterside practice around chopped-to-order siu mei for London consumers. ## Where…
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Chef
Moeen Abu Zeid
Toronto, Canada
Moeen Abu Zeid’s cooking at Arbequina in Toronto, Canada, is built on control rather than display. Globally trained technique is put to work on ingredients sourced from Toronto…
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Chef
Moise Sfez
Paris, France
Moise Sfez trained at Vatel, where the discipline of hospitality and the pace of service set the terms for his work. In 2017, he founded Homer Lobster in Paris, building the…
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Chef
Moko Hirayama
Paris, France
Moko Hirayama is Japanese, a lawyer, a former pastry trainee at Ladurée in London, United Kingdom, and the founding owner of Mokonuts in Paris, France. At Mokonuts, she is known…
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Chef
Moncho Neira
Barcelona, Spain
"success is neither born from coincidence nor guaranteed. It can come and go." Spanish chef Moncho Neira, from Galicia, was the founder of Botafumeiro in Barcelona, Spain, from…
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Chef
Monica Galetti
London, United Kingdom
## Coming Up Classical kitchen progression is built through stations, repetition and responsibility. In Monica Galetti’s case, that route ran from training at Central Institute of…
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Winemaker
Monica Raspi
Castellina in Chianti, Italy
She came to wine from veterinary medicine, and Sangiovese sits at the center of Monica Raspi’s work. The line from one discipline to the other is visible in the craft itself:…
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Winemaker
Moreno Panattoni
Montecarlo, Italy
## Coming Up At Fattoria di Montechiari in Montecarlo, Tuscany, Italy, Moreno Panattoni’s work has been defined by reordering an estate so that memory and cultivation could…
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Winemaker
Morgan Meier
Cortaillod, Switzerland
## The Climb Morgan Meier’s cellar work is built on structure. Economics at HEC Lausanne and training at Dijon gave his practice a disciplined frame, and that training shows in…
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Chef
Mori Yoshida
Paris, France
Since 2013, the pastry counter at Mori Yoshida in Paris has been led by Mori Yoshida himself, with cakes as the clearest expression of the house. The line is spare: formal pastry…
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Chef
Moses Besele Moloi
Johannesburg, South Africa
Contemporary South African cuisine is the working frame at Gigi in Johannesburg, South Africa, where Moses Besele Moloi is chef-owner. Formal schooling supplied structure;…
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Chef
Moshiko Gamlieli
Tel Aviv, Israel
## Career Moshiko Gamlieli is Head Chef at Bar 51 in Tel Aviv, after chef roles at Mona in Jerusalem and Radler in Tel Aviv. The line between those kitchens is direct: two cities,…
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Chef
Moti Titman
Tel Aviv, Israel
I'm Moti Titman, the owner and chef of Milgo & Milbar restaurant in Tel Aviv. That line defines the scope of the work: one restaurant, one city, and a kitchen identity built…
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Chef
Mourad Lahlou
San Francisco, California, United States
His signature work is *Mourad: New Moroccan* (2011). On how he learned, he has said, "Since I never went to culinary school or worked under any chefs before running my own…
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Chef
Mustafa Demir
Berlin, Germany
From ownership in the döner trade to the Berlin kitchen of Mustafa's Gemüse Kebap, Mustafa Demir’s arc runs through one of the city’s most specific kebab signatures. He is chef at…
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Chef
Mutsuko Soma
Seattle, Washington, United States
## Coming Up The line work behind soba is built on repetition, and Mutsuko Soma’s training moved through that discipline in stages: Art Institute of Seattle, Washington in 2002;…
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Winemaker
Mylène Bru
Saint Pargoire, France
She states the work in plain terms: “When people talk about natural wine, are they talking about nature? Natural wine is above all made from nature.” That line places the method…
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Chef
Na Young Ma
Los Angeles, California, United States
The Korean-American baker Na Young Ma built her practice on disciplined production and the less visible work of keeping a bakery viable. At the Culinary Institute of America, that…
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Chef
Nabil Hadj Hassen
Rome, Italy
Nabil Hadj Hassen is head chef of Baccano in Rome, a Tunisian-born cook whose path began in Tunisia, crossed into Italy at 17, and moved through Roscioli kitchens before arriving…
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James Beard Award winner
Nadia Nijimbere
Detroit, Michigan, United States
## The Climb Chef-owner work is defined by control of both the room and the line, and at Baobab Fare in Detroit, Nadia Nijimbere has held that responsibility since 2021. The role…
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Chef
Nae Ogawa
Honolulu, Hawaii, United States
Nae Ogawa is the Executive Chef of natuRe Waikiki in Honolulu, the central fact around which her public culinary identity quietly but unmistakably turns. At natuRe Waikiki, her…
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Chef
Nagore Irazuegi
Madrid, Spain
Nagore Irazuegi, chef of Arima Basque Gastronomy in Madrid, Spain, carries a formation that begins in Donostia. Her line is not introduced through a named school or…
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Chef
Nancy Devine
Baltimore, Maryland, United States
A seafood counter is a lineage as much as a retail format: product on ice, fast judgment, clean handling, and a narrow tolerance for anything that gets between the customer and…
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Chef
Naomi Pomeroy
Portland, Oregon, United States
Born in 1974, Naomi Pomeroy’s work in cooking took shape through movement, testing, and ownership rather than a single formal line of inheritance. In Portland, that made her…
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Naruki Matsumoto
Los Angeles, California, United States
Before Matsumoto in Los Angeles, Naruki Matsumoto’s formation passed through Sushi Nozawa, where he apprenticed in 1999. The line begins earlier in Osaka, Japan, his birthplace,…
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Chef
Narukiyo Yoshida
Tokyo, Japan
Since 2004, Narukiyo Yoshida has been head chef and owner of Narukiyo in Tokyo, Japan, a restaurant shaped less like a formal chef-driven room than a gathering of food, music,…
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Winemaker
Natalino Crognaletti
Montecarotto, Italy
## Coming Up Since 1995, Natalino Crognaletti has headed Fattoria San Lorenzo in Montecarotto, keeping the work anchored in the vineyards across Montecarotto, Corinaldo and Ostra…
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Beverage Service Professional
Natasha Bahrami
St Louis, Missouri, United States
Natasha Bahrami owns The Gin Room in St Louis, United States, and the room’s 2023 James Beard Awards Outstanding Bar semifinalist nomination now stands as the clearest marker of…
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Chef
Natasha Case
Los Angeles, California, United States
Coolhaus Shop in Los Angeles is the defining professional address for Natasha Case, and the work there makes the case for food as a designed object. Architecture and dessert are…
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