The People · Page 109
The artisans of taste.
Winemaker
Olivier Hillaire
Châteauneuf-du-Pape, France
Olivier Hillaire works across two names: Domaine Olivier Hillaire in Châteauneuf-du-Pape and Domaine des Relagnes. That pairing matters in the trade because it places the same…
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Winemaker
Olivier Jacquod
Sierre, Switzerland
Olivier Jacquod has been winemaker at Cave de Goubing in Sierre since 2007, working from a cellar set within one of Valais’s most closely watched wine landscapes. That long run…
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Winemaker
Olivier Langlais
Villers Aux Noeuds, France
Olivier Langlais, current owner of Champagne Solemme in Villers-aux-Noeuds, France, was formed first by inheritance: he comes from a long line of Champagne growers. The turning…
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Winemaker
Olivier Mounir
Salgesch, Switzerland
Olivier Mounir is the winemaker of Cave du Rhodan in Salgesch, where his work unfolds within a house closely associated with both sustainability and Swiss wine achievement. In his…
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Chef
Olivier Nicolau
Zermatt, Switzerland
Creative alpine dining is the working brief at Aroleid Restaurant in Riffelalp, where Olivier Nicolau’s kitchen has earned Michelin Plate recognition in both 2024 and 2025. ##…
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Winemaker
Olivier Pascaud
Macau En Medoc, France
Sourcing Manager Penfolds France and Winemaker at Treasury Wine Estates since 2023, Olivier Pascaud holds a title built on Médoc vineyard work, technical direction, and sourcing…
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Winemaker
Olivier Roten
Sierre, Switzerland
## The Climb Training at University of Fribourg gives the work a formal frame, but the real shape of the career sits in continuity: a family estate, a regional identity, and a…
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Chef
Omoro Yamashita
Tokyo, Japan
Former comedian Omoro Yamashita is now working in Tokyo as chef at Yamashita Honki Udon, where the business format gives the work a direct, commercial tempo. The move from stage…
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Winemaker
Ophélie Lamiable
Tours-sur-Marne, France
Since 2006, Ophélie Lamiable has been winemaker at Champagne Lamiable in Tours-sur-Marne, shaping a style that reads less like a résumé and more like a distilled geography. Her…
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Chef
Or Amsalam
Los Angeles, California, United States
Where community rises, great bread follows. For Or Amsalam, Co-Founder and Head Baker of Lodge Bread Company in Beverly Hills, California, bread is not a side note to the table;…
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Chef
Osamu Tomita
Matsudo, Japan
Osamu Tomita has built Tomita Ramen in Matsudo, Japan around one narrow lane of work: tsukemen, the dipping style that asks for control in both broth and noodle. That kind of…
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Winemaker
Óscar Alegre
Sajazarra, Spain
Óscar Alegre is winemaker and co-founder of Bodega Alegre Valgañón in Sajazarra, Spain. His vineyard philosophy is plain-spoken and exact: “We wanted to reflect our philosophy in…
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Winemaker
Oscar Arrivabene
Monforte d'Alba, Italy
## Coming Up Wine work here starts with cellar repetition, not ceremony. Oscar Arrivabene began as a winemaking trainee at school, where the craft meant discipline, timing, and…
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Chef
Oscar Severini
Florence, Italy
From a Diploma Alberghiero at IPSSAR F.Martini between 1997 and 2002 to the executive-chef post he took in 2020 across the Cibrèo group restaurants in Florence, Oscar Severini’s…
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Winemaker
Óscar Tobía
Cuzcurrita Del Rio Tiron, Spain
## Coming Up Óscar Tob’s route into wine was shaped first in the classroom and the laboratory, where Agricultural Engineering gave him a practical, analytical grounding and a…
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Winemaker
Osvaldo Amado
Santar, Portugal
Before Raríssimo wines, Osvaldo Amado’s formation ran through Portuguese houses where a winemaker learns by listening: to fruit, to cellar time, to the habits of a place. The…
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Winemaker
Othmar Sanin
Margreid A D Weinstra E, Italy
Winemaker Othmar Sanin works at Bio.Weingut Sanin in Margreid an der Weinstraße, Italy. His language gives nature the leading role in the cellar and the vineyard: "The nature and…
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James Beard Award winner
Ouita Michel
Midway, Kentucky, United States
Ouita Michel's work starts with seasonality, and that starts with the garden. Growing up in Lexington, she learned early that eating what is at hand is also a lesson in timing,…
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Chef
Ove Andre Jakobsen
Oslo, Norway
General Manager at Le Benjamin Bar og bistro in Oslo, Norway, is the defining title for Ove Andre Jakobsen. In a career that has remained closely and deliberately tied to one…
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Winemaker
Pablo Calatayud
Moixent, Spain
Pablo Calatayud works as a winemaker at Celler del Roure in Moixent, where the work is practical: fruit selection, picking time, and a direct line to restaurant service. At Celler…
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Chef
Pablo Fuente
Aquadulce, Spain
Pablo Fuente is head chef of BACUSº in Aguadulce, Almería, Spain. A Madrid Fusión Cocinero Revelación nomination gives the achievement a public measure: his kitchen works through…
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Winemaker
Pablo Ibáñez
Eiras, Spain
Pablo Ibáñez is the winemaker of Bodega Altos de Torona in Eiras, O Rosal, a role that gives his profile its clear, unadorned center of gravity: he is the person shaping wine at…
View →Founder, Chef and Roaster, FANKØR
Pablo Mateus
Quito, Ecuador
Pablo Mateus is a chef, coffee roaster and the founder of FANKØR in Quito. Inspired by Scandinavian specialty-coffee culture, he established the café in 2018 and built its program…
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Winemaker
Pablo Ossorio
El Ponton, Spain
## Coming Up At Escuela de Enología Requena, Pablo Ossorio trained in the discipline that now defines his work at Bodegas Hispano+Suizas in El Pontón, Spain. The line between…
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Chef
Pablo Roncal
Marbella, Spain
The language around the kitchen is crisp, direct, and resistant to ornament, and so is Pablo Roncal’s own way of framing what he does. There is no excess in the cadence of his…
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Chef
Pablo Salas
Toluca, Mexico
Pablo Salas is the chef-owner of Amaranta in Toluca, Mexico. He works in Mexiquense cuisine, building the restaurant’s cooking around Estado de México ingredients and his own…
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Winemaker
Pablo Tascón
Salvaterra De Mino, Spain
Technical Director and Chief Winemaker at Barón de Ley in Mendavia, Navarra, Spain, Pablo Tascón holds a title that is as precise as the work it describes. It is a role with two…
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Chef
Panagiotis Tsoukatos
Mykonos, Greece
Greek fine dining in a Relais & Châteaux context is built on place before embellishment. “At the Relais & Châteaux, we promote the flavours of our homeland,” says Panagiotis…
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Chef
Pang Seng Meng
Singapore, Singapore
## The Honours The cleanest way to read the work is through the role: executive chef at New Ubin Seafood at CHIJMES in Singapore. In Pang Seng Meng’s case, the title is less…
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Chef
Paola Carosella
São Paulo, Brazil
At Arturito, the first read is material and room: organic artisanal bread, known by regulars, placed inside a São Paulo dining room of wood, plants, comfortable sofas and an…
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Winemaker
Paola Togni
Cazzago San Martino, Italy
The Franciacorta method sets the working terms here: mineral-rich morainic soils, strictly manual harvest, soft pressing, and long lees aging. In Cazzago San Martino, Italy, where…
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Winemaker
Paolo Balgera
Chiuro, Italy
In Chiuro, Italy, Paolo Balgera works with Chiavennasca, the local name for Nebbiolo, in wines that speak through fragrance, structure, cement, and large oak. As owner of Balgera…
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Winemaker
Paolo Bosoni
Luni, Italy
Paolo Bosoni is the winemaker of Cantine Lunae Bosoni in Luni, and Vermentino sits at the center of everything he does. He describes himself as having been born in a Vermentino…
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Winemaker
Paolo Cianferoni
Radda in Chianti, Italy
Director of Caparsa in Radda in Chianti since 1982, Paolo Cianferoni is associated with a method built on duration, continuity, and a fixed attention to one site. At Caparsa, that…
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Winemaker
Paolo Dorigati
Mezzocorona, Italy
## Today The discipline of grape growing and cellar work is already visible in Paolo Dorigati’s formation at Istituto Agrario di San Michele all'Adige. That grounding shows up in…
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Winemaker
Paolo Perin
Ebrusco, Italy
That work is built on precision rather than display. Paolo Perin’s profile points to a clear objective: to let place read cleanly, with texture, balance, and distinction doing the…
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Winemaker
Paolo Sartirano
Novello, Italy
## Career Paolo Sartirano is administrator of Cantine San Silvestro in Novello, a position that sits inside the working core of Barolo. In that setting, administration is not…
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Winemaker
Paolo Tiefenthaler
Latina, Italy
Since 1988, the work at Casale del Giglio in Latina, Italy has been defined by continuity: Paolo Tiefenthaler has held the technical direction and winemaking brief across the same…
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Winemaker
Paolo Togni
Serra De Conti, Italy
Since 2018, the work at CasalFarneto in Serra De Conti, Italy has centered on one clear shift: Paolo Togni left the Togni Group to focus on the winery, and that move set the…
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Winemaker
Paolo Ulpiani
Canzano, Italy
Paolo Ulpiani works as the enologist at Cerulli Spinozzi in Canzano, Italy, where his thinking is anchored in a simple but consequential conviction: organic farming produces a…
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Winemaker
Paolo Valagussa
Castagneto Carducci, Italy
Agronomist Paolo Valagussa has been at Azienda Agricola Le Grascete in Castagneto Carducci since 2000, a span that gives his career the quiet authority of continuity. In a field…
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Winemaker
Paolo Verdi
Canneto Pavese, Italy
Paolo Verdi works as a winemaker at Bruno Verdi in Canneto Pavese, Italy, within the long local discipline of Italian winegrowing. The work centers on Oltrepò Pavese wines, where…
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Winemaker
Paolo Visini
Barbengo, Switzerland
Since 2006, the work at Cantina Kopp von der Crone Visini in Barbengo, Switzerland has been carried by Paolo Visini as winemaker and co-owner. The partnership is stated plainly in…
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Chef
Parke Ulrich
San Francisco, California, United States
The path runs through two schools, a 1989 cooking post, exacting kitchens, and an arrival defined by seafood, produce, and clarity on the plate. Parke Ulrich’s career reads like a…
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Chef
Parnass Savang
Atlanta, Georgia, United States
The work at Talat Market in Atlanta is built on a tight, vivid grammar: crudos handled with restraint, salads that carry brightness and funk, and curries made from scratch until…
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Chef
Pascal Bastian
Westhalten, France
## Coming Up CEFPPA d'Illkirch is the training ground in this profile: Pascal Bastian came through that school before moving into service kitchens that would define his early…
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Chef
Pascal Cassaro
Marseille, France
Pascal Cassaro’s defining title is Executive Chef at Chez Etienne in Marseille, but the work behind it is older than the post. French by nationality and a third-generation…
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Winemaker
Pascal Chatonnet
Neac, France
Cork taint and Brettanomyces have long defined Pascal Chatonnet’s work in wine, but the more useful frame is technical vigilance. In a trade where faults can hide at low…
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Winemaker
Pascal Collotte
Sainte Radegonde, France
Pascal Collotte is the winemaker of Château Jean Faux in Sainte-Radegonde, France, where his work is shaped by the intimate rhythm of the estate and the long conversation between…
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Winemaker
Pascal Doquet
Vertus, France
## At a Glance Parcel-specific Blanc de Blancs is the center of Pascal Doquet’s work at Champagne Pascal Doquet in Vertus, France, a role dated to 1982. The style depends on…
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Chef
Pascal Dorche
Gap, France
Pascal Dorche is the chef and owner of Le Pasturier in Gap, France, the restaurant recognized by Gault&Millau in 2026 with both the PACA Trophée Techniques d'Excellence and the…
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Chef
Pascal Garrigues
Roquebrune-Cap-Martin, France
Pascal Garrigues is Executive Chef at Le Deck in Roquebrune-Cap-Martin, France, a role that suits the measured confidence of a cook whose career has been built step by step, with…
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Winemaker
Pascal Jaume
Vinsobres, France
Since 1980, Domaine Jaume in Vinsobres has been co-run by Pascal Jaume, with the work centered in the vineyards and on the property itself. The emphasis stays on direct vine work…
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Winemaker, Domaine Roblet-Monnot
Pascal Roblet
Volnay, France
Domaine succession in Burgundy is measured less by possession than by repeated decisions in vineyard and cellar. Since taking over the family domaine in 1990 and giving it its…
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Winemaker
Pascal Treichler
Dossenheim, Germany
Pascal Treichler has been winemaker at Domaine Pascal Treichler in Dossenheim, Germany since 2021. He started with his first vineyard on Schriesheimer land that same year, and his…
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Chef
Pascal Valero
Paris, France
Chef de cozinha at Valero in São Paulo, Brazil, until 2016 is the title that leads Pascal Valero’s public culinary story. For a French chef whose path includes kitchens in Paris,…
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Winemaker
Pascal Verhaeghe
Vire Sur Lot, France
## The Climb Cellar training at Mâcon gave Pascal Verhaeghe a working education in precision, timing, and the discipline that underpins wine made to carry vineyard character…
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Winemaker
Pascale Peyronie
Pauillac, France
Pascale Peyronie is the winemaker and co-owner of Château Fonbadet in Pauillac, and her presence there carries the quiet authority of someone who has arrived by conviction rather…
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Winemaker
Pasquale Presutto
Castelnuovo Berardenga, Italy
## The Path In Tuscany’s cypress-lined hills, Pasquale Presutto works from a place where vineyard and cellar stay in constant conversation. At Fattoria di Valiano, his role as…
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Winemaker
Patrice Rion
Nuits-Saint-Georges, France
Patrice Rion is the founder and winemaker of Domaine Michèle et Patrice Rion in Premeaux-Prissey, Burgundy, France. Before that, he was winemaker at Domaine Daniel Rion et Fils in…
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Winemaker
Patrice Walpen
Bramois, Switzerland
Since 2015, Patrice Walpen has directed Chai du Baron SA in Bramois, a role grounded in earlier winemaking work in Switzerland and South Africa. That background matters in cellar…
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Chef
Patricio Ariel Negro
Buenos Aires, Argentina
## Career Arc Contemporary Argentine seafood at Sarasanegro is built around continuity: the same kitchen, the same coastal vocabulary, and the same responsibility for product…
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Winemaker, Domaine Buisson-Charles
Patrick Essa
Meursault, France
Patrick Essa's wine work is centered on Meursault and Domaine Buisson-Charles, where vineyard timing, cellar restraint, and site expression set the frame. A trained oenologist,…
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Winemaker
Patrick Luquet
Fuissé, France
Head of Domaine Luquet in Fuissé, France, Patrick Luquet leads a family estate in the Mâconnais. He represents its fifth generation and defines the work through terroir, parcels,…
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Winemaker
Patrick Materman
Riverlands, New Zealand
His arc runs through Marlborough Sauvignon Blanc: from the first practical job after horticulture studies to Chief Winemaker titles, board service, and wines built around texture,…
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Chef
Patrick McKee
Portland, Oregon, United States
Patrick McKee’s specialties are rooted in an Italian household kitchen, where his mother and grandmother made the day-to-day work of cooking part of the family routine. That early…
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Patrick Pham
Dubai, United Arab Emirates
Patrick Pham is an American chef and co-creator of Kokoro, the hand-roll concept developed with Daniel Lee in Houston and brought to Dubai in 2024. At the Alserkal Avenue…
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Chef
Patrick Powell
London, United Kingdom
The first material in Patrick Powell’s cooking was fresh produce gathered from his grandmother’s vegetable garden, an origin story that still seems to hover over everything he…
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Chef
Patrick Roger
Paris, France
## Career Arc A chocolate house requires both a production identity and a retail name. In 1997, Patrick Roger founded his own brand, Patrick Roger, establishing the platform for…
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Owner, Founder & CEO, April Coffee Roasters
Patrik Rolf
Copenhagen, Denmark
Founder of April in Copenhagen is the defining line in Patrik Rolf’s career, but the phrase only begins to suggest the steadiness and exacting taste that shape his work. The…
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Chef
Patrizia Di Benedetto
Palermo, Italy
Formation in a working kitchen often starts before a job title. In the family kitchen, Patrizia Di Benedetto learned cooking as repeated practice: hands, seasoning, timing,…
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Chef
Paul Boehmer
Toronto, Canada
“After finishing high school in 1975 I went on the road. Hitchhiking my way across Asia from Istanbul through Iran, Afghanistan, and Pakistan (in the days before guide books) and…
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Chef
Paul C. Reilly
Denver, Colorado, United States
## The Path Paul C. Reilly trained at French Culinary Institute. Paul went on to work as dishwasher and busser at Jennifer's German Restaurant in Yorktown Heights, NY, short-order…
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Winemaker
Paul Charavin
Générac, France
Paul Charavin works within the quiet discipline of Domaine des Coteaux des Travers in Rasteau, France, where place is not backdrop but working material. The estate’s name carries…
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Chef
Paul Croasdale
Essex, United Kingdom
Since 2021, Paul Croasdale has been chef-patron of Flitch of Bacon in Essex, United Kingdom, a role reached by way of school-age kitchen work in North Wales and Head Chef posts…
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Chef
Paul Fehribach
Chicago, Illinois, United States
Paul Fehribach is Executive Chef of Big Jones in Chicago, the restaurant he founded in 2008. Raised in the rolling wooded hills of Southern Indiana, he came of age in a landscape…
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Chef
Paul Hibler
Los Angeles, California, United States
Founding Pitfire Artisan Pizza is a title that carries Paul Hibler’s work plainly. In 1997, in North Hollywood, Los Angeles, he built a more ambitious casual pizza place around…
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Chef
Paul Iskov
Perth, Australia
Paul Iskov is Head Chef of Fervor in Perth, Australia, a role that sits at the centre of a cooking philosophy shaped by place, season, and an unwavering attention to Native…
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Chef
Paul Kahan
Chicago, Illinois, United States
## The Path Training at Northern Illinois University marks the start of Paul Kahan’s record, and the work that follows reads as Chicago cooking with discipline rather than…
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Chef
Paul Schmiel
Mainz, Germany
Paul Schmiel has been chef of Pankratz in Mainz since 2019. In Mainz-Hechtsheim, the kitchen runs on a discipline that stays quiet on the plate: seasonal, regional, sustainable,…
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Chef
Paul Svensson
Stockholm, Sweden
Paul Svensson is the gastronomic director at Rosendals trädgård, a role that places him at the crossroads of cultivation, craft, and the dining room itself. ## The Essentials The…
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Winemaker
Paul-François Vranken
Reims, France
## The Climb Paul-François Vranken trained at University of Liège, a foundation that set the stage for his later career. ## Today The post places his work in Reims and keeps the…
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Winemaker
Paul-Henri Thillardon
Chenas, France
Paul-Henri Thillardon is the winemaker at Domaine Thillardon in Chénas, France. The work is defined by place, by parcel-level attention, and by the slow accumulation of seasons at…
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Winemaker
Paul-Henry Pellé
Morogues, France
Paul-Henry Pell has been the winemaker at Domaine Pellé in Morogues, France, since 2007. In cellar work, that kind of continuity matters: it means the same hand is making…
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Winemaker
Paul-Vincent Ariston
Brouillet, France
Owner of Champagne Aspasie in Brouillet, France, since 2011, Paul-Vincent Ariston came into his role through family succession: he took over the estate from his father, Rémi, and…
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Winemaker
Paula Pivel
Maldonado, Uruguay
Paula Pivel is the winemaker and owner of Alto de la Ballena in Maldonado, Uruguay. ## The Path Winemaking training at the National Wine School in Uruguay gave Paula Pivel the…
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Chef
Paula Samford
Austin, Texas, United States
Her story is braided tightly to Gourdough's Public House and to the scrappy, celebratory beginnings of its food trailer roots. From the outset, Paula Samford’s path has reflected…
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Winemaker, Domaine Felettig
Pauline Felettig
Chambolle-Musigny, France
In Chambolle-Musigny, Domaine Felettig is a working frame for decisions made between row and cellar. The emphasis is not on expanding yield for ease, but on managing the vine…
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Chef
Paulino Alves
London, United Kingdom
Italian restaurant work at one address is a discipline of repetition: the same room, the same cuisine, the same standard tested through service after service. Paulino Alves has…
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Winemaker
Paulo Nunes
Lagarinhos, Portugal
Since 2008, Paulo Nunes has been winemaker at Casa da Passarella in Lagarinhos. He traces his beginning to vineyard country: “I was born in the demarcated region of the Douro – a…
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Winemaker
Pedro Aíbar
Oyon Alaa, Spain
Pedro Aibar’s work in wine has been defined by accumulation: years in cooperative production, project build-out, and management before he took on technical direction at El Coto de…
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Chef
Pedro Bargero
Buenos Aires, Argentina
Pedro Bargero served as Executive . His work there was associated with fine dining Argentine cooking done live at the counter, focused on revaluing national products and…
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Chef
Pedro de Rodrigo
Quintanilla de Onésimo, Spain
Lo castellano funciona aquí como despensa activa: asados, legumbres, escabeches, cerdo, cordero y huerta tratados con criterio presente. ## Signature Pedro's signature dishes…
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Chef
Pedro Duarte
Lisbon, Portugal
It follows more than 12 years in hospitality, with most of that work in Florida, and a progression through kitchen posts and executive-chef appointments shaped by seafood…
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Winemaker
Pedro Escudero
Seca, Spain
Pedro Escudero's work is built on a clear craft identity: wine made under his own name, from a single named place. As winemaker of Bodegas Pedro Escudero in La Seca, Pedro…
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Chef
Pedro Lara
Miami, Florida, United States
Miami's Best Burger in 2023 gives Pedro Lara's work its sharpest public marker, but the materials around it are just as telling: shrimp and scallop folded into dumpling, jasmine…
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Winemaker
Pedro Pablo Amurrio
Villabuena Alava, Spain
Pedro Pablo Amurrio is the enologist at Bodegas Luis Cañas in Villabuena de Álava, Spain. The clearest measure of his craft is his own sentence: "My life cycle revolves around the…
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Pedro Tur
Ibiza, Spain
Pedro Tur cooks from the salt air of Ibiza, and the work at Sa Nansa in Ibiza, Spain, reads as island cuisine stripped to what the sea and the market can actually support. He…
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Penny Chase
Brunswick, Maine, United States
Penny Chase is the Executive Chef of Chase’s Daily in Brunswick, United States, a role that feels less like a simple title than the culmination of a career written inside the same…
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Winemaker
Pepe Mendoza
Lliber, Spain
Pepe Mendoza is the winemaker at Casa Agrícola Pepe Mendoza in Lliber, where his work has become closely associated with artisan wines from Alicante, shaped by an early start…
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