The People · Page 11
The artisans of taste.
Chef
Jamie Guy
London, United Kingdom
## Coming Up Training at Norwich University of the Arts preceded a run of kitchen posts that moved Jamie Guy from one operating level to the next without much delay. At The…
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Chef
Jamie Mammano
Boston, Massachusetts, United States
## The Path At Ostra in Boston’s Back Bay, Jamie Mammano works seafood from the Mediterranean and from regions across the United States with light handling that keeps the product…
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Chef
Jonathan K. Berntsen
Copenhagen, Denmark
Jonathan K. ## Coming Up Pairing sits at the center of Jonathan K. Berntsen’s work, with kitchen and cellar treated as one operating system rather than two separate trades. At…
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Chef
Michel Rochedy
Courchevel, France
The Michelin stars earned at the restaurant, first in 1979 and again in 1984, marked a kitchen defined by classic alpine gastronomy rather than by speed of ascent. In the mountain…
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Chef & Owner, Alo Food Group
Patrick Kriss
Toronto, Canada
Founder-led restaurant work is often judged by how well fine-dining discipline survives scale. In Alo Food Group, Patrick Kriss is the evidence: Alo, Aloette, Alobar, Salon, and…
View →Co-Founder and Co-Owner, Bar Mauro
Ricardo Nava
Mexico City, Mexico
Ricardo Nava is an Orizaba-born bartender and co-founder and co-owner of Bar Mauro in Mexico City's Roma Norte. After nearly two decades in hospitality, including work with…
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Chef
Satoru Asahina
Tokyo, Japan
## The Route Formal training in Brittany, France, supplied the working frame for Satoru Asahina’s cooking: discipline, precision, and a practical sense of place. In this context,…
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Chef & Proprietor, Le Chabichou
Stéphane Buron
Courchevel, France
Stéphane Buron is a French chef born in Limoges in 1964 and raised in Lorraine, who has been the head chef of Le Chabichou in Courchevel since 1996 and sole proprietor since 2018.…
View →Co-Founder, Co-Owner and Bartender, Bar Mauro
Yayo Nava
Mexico City, Mexico
Eduardo 'Yayo' Nava is an Orizaba-born bartender and co-founder and co-owner of Bar Mauro in Mexico City's Roma Norte. He created the bar with his brother Ricardo Nava in 2024 as…
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Chef
Cyril Molard
Luxembourg, Luxembourg
## The Path Cyril Molard’s line of training runs through the kind of kitchens that shape timing, discipline and technical range. He began as Chef de partie at Lapérouse in Paris,…
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Chef
Robby Jenks
Ambleside, United Kingdom
He says, “I just really enjoyed the lifestyle and culture of the environment, very team orientated and going out together at night after work.” ## The Path Service kitchens leave…
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Chef
Daniel Carnero
Málaga, Spain
Daniel Carnero, chef at Kaleja in Málaga, Spain, works from a line of practice that runs forward through regional tradition rather than away from it. Fire, broths, seasonality,…
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Chef
Maxime Collard
Our, Belgium
Maxime Collard’s career is built around one house, one address, and the discipline of keeping both in order. La Table de Maxime in Our, Belgium is not just where he works; it is…
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Chef
Liu Zhen
Hong Kong, Hong Kong
Liu Zhen’s cooking at Yong Fu Hong Kong in Hong Kong is built on Ningbo cuisine and executed with a steady, exacting hand. The work is regional without being literal-minded: dry…
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Chef
Christophe Roure
Lyon, France
## Early Years Christophe Roure’s cooking reads from a line of teachers, not from a blank page. He says, “My cuisine is creative and inspired by everything that I was able to…
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Founder, Nutmeg & Clove; Co-Founder and CEO, Nutmeg Collective
Colin Chia
Singapore, Singapore
Colin Chia is a Singapore bar-industry veteran, the founder of Nutmeg & Clove, and co-founder and CEO of Nutmeg Collective. Nutmeg & Clove interprets Singapore's food and drink…
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Chef
Jarno Eggen
Staphorst, Netherlands
## The Climb At De Lindenhof in Giethoorn, the work took shape through kitchen discipline and pace, the kind of training that teaches how to hold line under service. Jarno Eggen’s…
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Chef
Rijul Gulati
New Delhi, India
## Coming Up Indian Accent’s kitchen language under Rijul Gulati has been shaped through continuity rather than reset: the work in Mumbai from 2024 to the present followed the…
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Chef
Sébastien Faramond
Saint-Émilion, France
## The Climb The discipline of service at Hostellerie de Plaisance in Saint-Émilion, France (2019–2020) shaped Sébastien Faramond’s early ascent as chef second. In that post, the…
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Chef & Owner, Sushi Arai
Yuichi Arai
Tokyo, Japan
Edomae sushi is a discipline of small margins: seasoning, temperature, texture, timing, and the sequence in which each piece is served. Within that language, Yuichi Arai has…
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Winemaker
Arnaud Mortet
Gevrey-Chambertin, France
## Training and Lineage Estate leadership in Burgundy is practical before it is symbolic: picking dates, soil work, sorting, extraction, élevage, and bottling choices all…
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Winemaker
Blair Walter
Bannockburn, New Zealand
From a farm in rural Waikato to cellars across New Zealand, Australia, California, Oregon and Burgundy, Blair Walter’s path has moved through study, harvests and a decisive turn…
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Executive Chef, Atelier
Bradyn Kawcak
Busnes, France
Bradyn Kawcak is the Executive Chef at Atelier in Chicago's Lincoln Square, where he took over in early 2024 from Chef Christian Hunter, retaining the restaurant's Michelin star…
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Winemaker, Domaine Bruno Clair
Bruno Clair
Marsannay-la-Côte, France
The domaine is the primary unit of work: 27 hectares in Burgundy, articulated through Pinot Noir, Chardonnay and Aligoté. At Domaine Bruno Clair, precision carries more weight…
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Chef, Château de Beaulieu
Christophe Dufossé
Busnes, France
Christophe Dufossé, born in 1968 in Calais, France, trained at Lycée Hôtelier de Guebwiller before working at prestigious establishments including Alain Ducasse’s Louis XV in…
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Chef
David Martin
Anderlecht, Belgium
Chef-owner of La Paix in Anderlecht, David Martin works in a register built on contradiction held in check: warm without display, generous without excess, subtle without losing…
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Winemaker
Florent Nys
Aÿ, France
Florent Nys is the Chief Winemaker (Chef de Cave) at Champagne Billecart-Salmon, a family-owned Champagne house in Mareuil-sur-Aÿ founded in 1818. Raised in Mesnil-sur-Oger in the…
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Chef
Frédéric Calamels
Cheverny, France
Frédéric Calamels holds the Executive Chef post at Le Favori - Les Sources de Cheverny, France. The work sits in Modern French cooking with a vegetable focus, and that emphasis…
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Winemaker
Helen Masters
Martinborough, New Zealand
## Career Wine at Ata Rangi in Martinborough has been Helen Masters’s field since 2003, when she joined the estate as an assistant and moved through to the winemaker’s role she…
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Winemaker
Michael Brajkovich
Kumeu, New Zealand
## The Path Cellar work in wine often rewards attention before it rewards volume. Michael Brajkovich built that habit early: Roseworthy College (studied Oenology; Dux in 1981) sat…
View →Winemaker
Philippe Brun
Marsannay-la-Côte, France
Philippe Brun’s work at Domaine Bruno Clair in Marsannay-la-Côte is defined by continuity: cellar practice first, winemaking responsibility after. That sequence matters in the…
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Chef & Owner, Dede and Baba'de, Baltimore
Ahmet Dede
Baltimore, Ireland
Ahmet Dede is the chef and owner of Dede, a two Michelin-starred Turkish restaurant in Baltimore, West Cork, Ireland, and its sister restaurant Baba'de, which earned a Bib…
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Winemaker
Ángel Anocíbar
Sardón de Duero, Spain
In Sardón de Duero, Spain, the work of Ángel Anocíbar is organized around a basic trade truth: wine is made as much in the vineyard and cellar as in the bottle. As Technical…
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Chef & Co-Owner, Restaurant Magdalena
Dominik Hartmann
Schwyz, Switzerland
Dominik Hartmann is the chef and co-owner of Restaurant Magdalena in Rickenbach, Schwyz, Switzerland, which he opened in 2020 with his wife Adriana Hartmann and Marco Appert in a…
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Chef
Margarita Manzke
Los Angeles, California, United States
Margarita Manzke, born and raised in the Philippines, is a renowned pastry chef who trained at top Los Angeles restaurants including Patina, Spago, and Mélisse before opening…
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Chef
Massimo Falsini
Montecito, California, United States
That approach reads in the work itself: kitchens run on movement, mentorship, and close attention, with technique serving care rather than display. In Falsini’s hands, the plate…
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Chef
Walter Manzke
Los Angeles, California, United States
Walter Manzke is a Southern California native chef renowned for his fine dining career, starting under Joachim Splichal at Patina and advancing through stages at El Bulli and…
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Chef & Owner, Restaurant Hjem
Alex Nietosvuori
Wall, United Kingdom
Alex Nietosvuori is a Swedish chef and co-owner of Restaurant Hjem, opened in 2019 at the Hadrian Hotel in Wall, Northumberland, where he earned a Michelin star blending…
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Winemaker
Cherie Spriggs
Horsham, United Kingdom
## Coming Up Training at University of British Columbia Wine Research Centre and University of Adelaide gave Cherie Spriggs the formal framework behind a career built on…
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Winemaker
Kevin Judd
Blenheim, New Zealand
## The Climb Roseworthy Agricultural College gave Kevin Judd the formal base; Nearby winery (1980–1982) and Selaks in Marlborough, South Island (until 1984) gave him the…
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Chef
Yoshitomo Ishii
Osaka, Japan
Yakitori at Torisho Ishii in Osaka is built on a foundation outside the usual grill-only track: traditional Japanese cuisine, followed by a tenure at Kimoto in Tokyo. In Yoshitomo…
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Chef
Julio Fernández
Seville, Spain
## The Path Training at Escuela Superior de Hostelería de Sevilla gave Julio Fern the base before the floor-level work began at Taberna del Alabardero in Seville, where he moved…
View →Executive Pastry Chef, Conrad Seoul
Kyung-Gu Lim
Seoul, South Korea
Kyung-Gu Lim is the executive pastry chef of Conrad Seoul. His remit is at the hotel level, supporting its restaurant and pastry program rather than serving as Zest's day-to-day…
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Executive Chef, Conrad Seoul
Marco Seung-Chan Lee
Seoul, South Korea
Marco Seung-Chan Lee is the executive chef of Conrad Seoul, overseeing the hotel's culinary program. He has led that program since the hotel opened after previously serving as…
View →Head Chef, Zest at Conrad Seoul
Mike Jae-Wook Kim
Seoul, South Korea
Mike Jae-Wook Kim is the head chef of Zest at Conrad Seoul. The hotel's culinary-team material describes a career developed in luxury-hotel kitchens across Korea and Asia.
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Chef
Andrew Richardson
Vancouver, Canada
The craft here is restraint: Italian cuisine handled with a light hand, where prime ingredients are left to register clearly on the plate. In Andrew Richardson’s kitchens, the…
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Chef
Angelo Sato
London, United Kingdom
Angelo Sato’s work at Humble Chicken in London, United Kingdom is built around Japanese small plates and yakitori, with the MICHELIN Guide recognition attached to the room as…
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Chef
Christian Kuchler
Wigoltingen, Switzerland
“The kitchen has always been my home.” For Swiss chef Christian Kuchler, that line names the center of the work: service, timing, heat, and the discipline required to keep all of…
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Chef
Hideki Matsuhisa
Barcelona, Spain
Japanese technique in Barcelona is the operating frame for Hideki Matsuhisa’s work at Koy Shunka in Barcelona, Spain, where he is owner and chef. The line starts in Toyota, Japan,…
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Chef
Kazuyuki Tanaka
Reims, France
At Racine in Reims, the work is built around a clear refusal to borrow a ready-made style. Kazuyuki Tanaka frames that position plainly: he is not going to copy anyone to get…
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Chef
Toru Okuda
Tokyo, Japan
## Coming Up Early in the record, Toru Okuda worked as chef at Okuda New York in Chelsea, Manhattan, New York City, New York, USA (2017). The assignment fits a practice built on…
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Executive Chef, PM & Vänner
Anders Lauring
Bra, Italy
Anders Lauring is the Executive Chef at PM & Vänner, a Michelin-starred restaurant in Växjö, Sweden, where he oversees the kitchen for the fine dining establishment, bistro, and…
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Chef
Cheung Siu Kong
Singapore, Singapore
My cooking philosophy is simple. I believe that the key to creating authentic and exquisite Cantonese dishes is through modest cooking techniques which bring out the natural…
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Chef
Hironori Maeda
Macau, Macau
Hironori Maeda’s work at Mizumi in Macau is built from the core disciplines of Japanese cooking: ingredients handled with care, heat applied with judgment, and technique used to…
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Chef
Jan-Philipp Berner
Rantum, Germany
Jan-Philipp Berner, born in 1988, works in a register that prizes discipline over display: Creative German cuisine anchored in honest ingredients, local and seasonal product, and…
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Chef
Lau Yiu-fai
Hong Kong, Hong Kong
Executive Chef Lau Yiu-fai leads Lai Ching Heen in Hong Kong, working in Cantonese cuisine with the kind of control that comes from long practice in disciplined hotel kitchens.…
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Winemaker
Marie-Andrée Mugneret
Vosne-Romanée, France
The family-domaine model in Vosne-Romanée works through accumulated practical control: vineyard decisions, harvest execution, cellar follow-through, and the continuity of buyers…
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Winemaker
Marie-Andrée Nauleau
Vosne-Romanée, France
Marie-Andrée Nauleau is winemaker and vineyard manager at Domaine Georges Mugneret-Gibourg in Vosne-Romanée, France. The role joins vine and cellar work in one line of…
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Winemaker
Marie-Christine Mugneret
Vosne-Romanée, France
Marie-Christine Mugneret works in the register of Burgundian domaine stewardship: ownership, management, and oenological judgment applied over time rather than announced through…
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Winemaker
Marie-Christine Teillaud
Vosne-Romanée, France
Marie-Christine Teillaud has worked as winemaker at Domaine Georges Mugneret-Gibourg in Vosne-Romanée, France since 1988, with cellar work anchoring that role across decades. The…
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Chef
Matteo Baronetto
Turin, Italy
Matteo Baronetto was Executive Chef at Del Cambio in Turin, Italy, from 2014 to 2025. That role placed his cooking inside one of the city’s most formal dining rooms, where…
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Chef
Steve Smith
Bagshot, United Kingdom
Bagshot, Surrey sets the working context for Modern British cooking at The Latymer at Pennyhill Park, where Steve Smith’s kitchen builds its menus from island produce, the…
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Chef
Valentin Fouache
Bangkok, Thailand
## The Path French training shows up in the sequencing of Valentin Fouache’s career: a series of kitchens in France built around repetition, control, and exacting standards before…
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Chef
Daniele Cason
Tokyo, Japan
In Japan’s capital, a Roman-style dough craft is built from a narrow set of controls: flour, water, yeast, fermentation, heat, and service rhythm. At The Pizza Bar on 38th, inside…
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Chef
Manuel García
Santa Comba, Spain
## The Climb At Retiro da Costiña, continuity is part of the brief: Manuel García cooks within a family-run house in Santa Comba, Spain, where the work stays close to the room and…
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Chef & Owner, Akelarre
Pedro Subijana
Bergisch Gladbach, Germany
Kitchen formation sets the terms for durable authorship: discipline before style, repetition before invention, restraint before reach. For Pedro Subijana, that foundation was the…
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Chef
Thomas Imbusch
Hamburg, Germany
Thomas Imbusch is the owner of 100/200 Kitchen in Hamburg, Germany, a name that reads like a working rule: precision over excess, restraint over display. The line he sets for the…
View →Vineyard Manager, Domaine Méo-Camuzet
Damien Hudelot
Vosne-Romanée, France
Damien Hudelot is the vineyard manager who succeeded Christian Faurois at Domaine Méo-Camuzet in Vosne-Romanée. The estate describes Hudelot as a son of the vine from…
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Winemaker
Dominique Arangoïts
Saint-Estèphe, France
## Coming Up The work at Château Cos d'Estournel sits on two linked responsibilities: Dominique Arangoïts is winemaker and Technical Director of Château Cos d'Estournel, and the…
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Chef
Douglas Keane
Geyserville, California, United States
## Coming Up Cornell University School of Hotel Administration gave Douglas Keane a structured starting point, and that formality reads through the rest of the record. The work…
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Winemaker
Jean-Nicolas Méo
Vosne-Romanée, France
Work across Burgundy and Oregon is the through-line here: the Côte d'Or provides the inherited discipline of climats, parcels and estate continuity, while Nicolas-Jay gives…
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Chef
Jorge Muñoz
Madrid, Spain
## The Climb The sequence of kitchens matters here: Jorge Muñoz built his base as head chef at Mugaritz, then as chef at La Tasquita de Enfrente in Madrid and chef at Picones de…
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Cocktail Service Professional
Mary Allison Wright
Denver, Colorado, United States
Mary Allison Wright is the owner/bartender of Yacht Club (Denver), a role she has held since 2012, after a route that began in the music business and bent toward wine, bottles,…
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Cocktail Service Professional
McLain Hedges
Denver, Colorado, United States
## Coming Up Service and bartending form the base of McLain Hedges’s work, with Chattanooga, TN, as the starting point and Denver as the place where that training was put into…
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Chef & Owner, Sumibi Kappo Ifuki
Norio Yamamoto
Kyoto, Japan
Norio Yamamoto, born in Kyoto in 1972, trained at renowned Kyoto restaurants Kawasho Souen and Aji Hana in the Gion district before traveling to Spain to study charcoal grilling…
View →General Manager, Upper House Hong Kong
Simon McHendry
Hong Kong, Hong Kong
Simon McHendry is General Manager of Upper House Hong Kong. He has worked in Asia since 2004 and joined Swire Hotels' senior hotel leadership in 2016, first leading EAST Beijing…
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Chef
Allen Suh
Seoul, South Korea
In his own words, Allen Suh says, “I’m not good at socialising.” In the kitchen, that restraint reads less as distance than as method: a preference for letting food carry what he…
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Chef
Dick Middelweerd
Waalre, Netherlands
Dutch chef and restaurateur Dick Middelweerd has built his standing through continuity, not movement: a long, exacting practice anchored at De Treeswijkhoeve in Waalre,…
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Chef & Owner, Palace Restaurant
Eero Vottonen
Helsinki, Finland
Eero Vottonen is the Chef & Owner of Palace Restaurant in Helsinki, Finland, where he revived the Michelin star in 2019 after a 30-year absence and elevated it to two stars in…
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Co-Founder, Co-Owner & Cellar Master, Creation Wines
Jean-Claude Martin
Hermanus, South Africa
Swiss-born Jean-Claude Martin is Co-Founder, Co-Owner, viticulturist and Cellar Master of Creation Wines. He trained in viticulture at Wädenswil and qualified as a winemaker at…
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World's 50 Best
Kazutaka Ozawa
Tokyo, Japan
## The Path The dining room is where Kazutaka Ozawa built his discipline. He began at Apicius in 1994 as a junior waiter, learning the profession through service timing, table…
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Chef
Michihiro Haruta
Tokyo, Japan
Born in Oita, Japan, in 1987, Michihiro Haruta has built a kitchen language that sits between French structure and Japanese restraint. The work is shaped by sustainability,…
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Executive Chef, La Grand'Vigne
Nicolas Masse
Martillac, France
His cuisine is described in his own words with unusual precision: > A cuisine that does not hide the product, goes to the essentials, a cuisine that is coherent in relation to the…
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Chef
Serge Vieira
Chaudes-Aigues, France
## The Climb Serge Vieira’s path runs through the disciplined core of French gastronomy, with each kitchen adding another layer of control, timing, and line discipline. He then…
View →Co-Founder, SUJÁN
Anjali Singh
Pali, India
Anjali Singh is a co-founder of SUJÁN, the conservation-led hospitality collection in Rajasthan. With Jaisal Singh she opened SUJÁN JAWAI in 2013 and developed its model of luxury…
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Winemaker
Anthony von Mandl
West Kelowna, Canada
Anthony von Mandl is a Canadian from Vancouver, Canada, and the proprietor of Mission Hill Family Estate in West Kelowna, Canada. The work here sits at the meeting point of wine,…
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Chef
Francisco Ruano
Guadalajara, Mexico
Francisco Ruano’s work at Alcalde in Guadalajara, Mexico is recognized for a clean Mexican register and for treating product as the first decision, not the last. The writing…
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Chef
Gil Fernandes
Cascais, Portugal
“So, cooking here in Guincho is like creating in my natural habitat.” In Portuguese coastal cooking, that statement carries practical meaning: rock, tide, mountain, garden, fish,…
View →Co-Founder, SUJÁN
Jaisal Singh
Pali, India
Jaisal Singh is a co-founder of SUJÁN, the conservation-led hospitality collection in Rajasthan. Raised around his family's wildlife filmmaking and conservation work, he and…
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Chef
Johnny Curiel
Austin, Texas, United States
Johnny Curiel leads the kitchen at Aba Austin, Texas, with a sensibility shaped by movement, memory, and exacting detail. Born and raised in Guadalajara, he moved to Denver as a…
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Chef
Miguel Caño
Haro, Spain
He frames the work as return and practice: "I am an artisan chef who is attracted by challenges and who, in love with his land, returns home to put everything he has learnt into…
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Chef
Ruben Christiaens
Brussels, Belgium
## At a Glance - Current role: chef at the Brussels restaurant. In service, that means moving between quiet concentration and sudden bursts of command, guiding the kitchen through…
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Winemaker
Taylor Whelan
Kelowna, Canada
He grew up fishing and oystering on Vancouver Island, where the work of the tides and the work of the table were inseparable. That early proximity to harvest and handling food…
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Chef
Yves Mattagne
Brussels, Belgium
## The Path The discipline of polished modern cuisine was already visible in the work done at Sea Grill, where Yves Mattagne’s style was shaped through control, exactness, and a…
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Chef
Andrew Foskey
Ojai, California, United States
Since 2018, Andrew Foskey has led Olivella at Ojai Valley Inn from the kitchen side with the responsibilities of a Head Chef & Culinary Director of Restaurants. The work reads as…
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Chef
Gregory James
Scottsdale, Arizona, United States
Gregory James runs the kitchen at Four Seasons Resort Scottsdale at Troon North in Scottsdale, Arizona, USA, where by 2026 he is leading one of the property’s most closely watched…
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Chef
Kyle Lynch
London, United Kingdom
The head chef role in a tasting-menu kitchen is production work before it is a title: pacing, sourcing, standards, and the daily discipline of keeping a brigade moving in one…
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Chef
Ryan Blackburn
Ambleside, United Kingdom
## The Climb The cooking at The Old Stamp House in Ambleside, Cumbria, is rooted in a third-generation hospitality family in Great Langdale, where Ryan Blackburn grew up less than…
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Chef
Sofian Msetfi
London, United Kingdom
## Coming Up The route through this kitchen work was built in sequence, starting on the pass in the most basic role and then moving through chef positions at Longridge Restaurant,…
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Executive Chef, L'Oiseau Blanc at The Peninsula Paris
David Bizet
Paris, France
## Coming Up Paris hotel kitchens shaped the early progression of David Bizet’s craft: second at Le Cinq inside Four Seasons Hotel George V, Paris, followed by the chef role at…
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