The People · Page 112
The artisans of taste.
Chef
Robyn Sue Fisher
San Francisco, California, United States
Since 2007, Robyn Sue Fisher has led Smitten Ice Cream in San Francisco as CEO. The arc is narrow and specific: business school in 2007, a company founded that same year, and a…
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Chef
Robynne Maii
Honolulu, Hawaii, United States
In Honolulu’s Chinatown, the material at Fête is seasonality: island ingredients at their best, classic technique, and the grain of a neighborhood restaurant. Robynne Maii, born…
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Chef
Rod Lassiter
Atlanta, Georgia, United States
## The Essentials At Talat Market in Atlanta, Georgia, United States, the work is defined by Thai cooking made from scratch with the best Georgia ingredients Rod Lassiter and the…
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Chef
Rodney Dunn
Hobart, Australia
## Coming Up Rodney Dunn trained at Tetsuya’s, an early chapter that helped set the precision and quiet discipline that later defined his work. That kind of training tends to stay…
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Chef
Rodolfo Castellanos
Oaxaca De Juarez, Mexico
Rodolfo Castellanos is the chef and founder of Origen in Oaxaca, Mexico, a role he began in 2011. From Oaxaca, he built a restaurant that became one of the major exponents of the…
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Winemaker
Rodolphe de Pins
Montfaucon, France
Rodolphe de Pins is owner and winemaker at Château de Montfaucon. His career has a clear line: UC Davis, a winemaking-staff post, and a 1995 handover at the family estate. ## The…
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Chef
Rodolphe Paquin
Paris, France
Since 1997, Rodolphe Paquin has been chef-owner at Le Repaire de Cartouche in Paris, France. Raised on a farm near Fécamp on the Normandy coast, he brought a direct sense of…
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Winemaker
Rodrigo Banto
Tolochenaz, Switzerland
## The Path At Cave de la Côte in Tolochenaz, Switzerland, Rodrigo Banto has held the chief oenologist post since 2003, a long run that has let him define the house style with…
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Winemaker
Rodrigo Méndez
Cambados Santa Marina, Spain
Val do Salnés gives Rodrigo Méndez both place and material: Albariño, worked through the names he has built around Rías Baixas. From Meaño to Pontevedra, his work stays close to…
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Chef
Roger Askil Joya
Stavenger, Norway
Roger Askil Joya, chef of Sabi Enso in Stavanger, Norway, moved from a long-held dream of his own sushi ya to a two-venue Stavanger story shaped by Japanese cuisine, seafood,…
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Winemaker
Roger Belland
Santenay, France
## Coming Up At Domaine Roger Belland, the work sits with the winemaker inside the estate’s daily tempo: decisions in the vines are carried through to the glass without extra…
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Roger Segura
Barcelona, Spain
Barcelona gives Roger Segura a working vocabulary shaped by small plates, Mediterranean tradition, and wines made by natural and small producers. It is a city that rewards…
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Winemaker
Roland Müksch
Wösendorf in der Wachau, Austria
Roland Müksch's work at Domaene Roland Chan in Wösendorf in der Wachau, Lower Austria, reads as estate stewardship before it reads as management. In a region shaped by the Danube,…
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Chef
Rolf Gunther
Whistler, Canada
Cold water, forest, snowline, and game season give Whistler cooking a defined register: seafood, fish, and game, handled for appetite after alpine weather. In Rolf Gunther’s…
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Winemaker
Rolf Marti-Wenger
Salgesch, Switzerland
At Cave Adamare in Salgesch, Switzerland, Rolf Marti-Wenger works inside a formation built by family succession, vineyard discipline, and cellar practice. The house began with…
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Winemaker
Romain Decelle
Chavanay, France
Romain Decelle has been winemaker at Domaine de Boisseyt in Chavanay, France, since 2017, while also serving as proprietor and vigneron. The work there splits between cellar…
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Winemaker
Romain Guiberteau
Saint Just Sur Dive, France
## The Path At Domaine Guiberteau in Saumur, the path from vineyard manager to winemaker keeps the work in one place and one logic: what happens in the rows shapes what can be…
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Winemaker
Romain Papilloud
Vetroz, Switzerland
## The Path At Cave du Vieux-Moulin, Famille Papilloud, the work has been continuous: Romain Papilloud has kept one cellar in Vétroz, Switzerland, and built a career around…
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Roman Antezana
Barcelona, Spain
Roman Antezana is Head Chef at Ibérica Restaurants in London, England, United Kingdom, a role that places him at the center of a dining room where Spanish culinary rhythm meets…
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Chef
Romeo Morelli
Hong Kong, Hong Kong
Romeo Morelli has been executive chef of Castellana in Hong Kong since 2022, a role centered on Piedmont cuisine. His description of the work is concise: “Here I have the…
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Chef
Ron Suhanosky
New York City, New York, United States
Founding co-owner and original head chef at Sfoglia, Ron Suhanosky built a career around pasta discipline, repetition, and a close reading of texture. The work starts well before…
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Chef
Ronald Bukri
Orvieto, Italy
"The goal is always the same: taste. A taste that is not only flavor, but also beauty, sensitivity, and gesture." For Ronald Bukri, chef of Coro in Orvieto, that sentence is less…
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Chef
Rosalia Chay
Portland, Oregon, United States
Rosalia Chay’s current post as Executive Chef at Broder Nord in Portland, United States, sits in a Nordic American register: cured proteins, fermented elements, carefully handled…
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Winemaker
Rosalía Molina
Landete, Spain
Rosalía Molina is the winemaker at Altolandon in Landete, Spain, the project she co-founded in 1998 and slowly shaped into a high-altitude source of organic, low-intervention…
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Winemaker
Rosie Menzies
Central Otago, New Zealand
Rosie Menzies has been winemaker at Carrick Wines in Bannockburn, Central Otago, New Zealand, since 2018. The work fits a site-first approach: wine here is treated as something…
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Chef
Rowen Babe
London, United Kingdom
## The Philosophy Rowen Babe’s cooking reads from two sources that rarely meet cleanly: farm memory in New Zealand and the pressure of a London kitchen in 2020. The early frame is…
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Chef
Roxanne Spruance
Bedford, New York, United States
## The Climb Michigan State University gave Roxanne Spruance the early structure; the kitchens that followed gave the range. In Blackbird in Chicago, the pastry bench demanded…
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Chef
Roxie Mudie
Cape Town, South Africa
Silwood is the first named point in Roxie Mudie’s formation, the place from which the discipline of her cooking can be traced before it arrives at The Waterside in Cape Town,…
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Chef
Roy Ellamar
Las Vegas, Nevada, United States
Ingredient-led cooking in restaurant kitchens depends on sourcing, restraint, and the ability to turn a product’s condition into a plate guests want to study and eat. Across Las…
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Roy Jeffrey
Lulling, Texas, United States
Roy Jeffrey is executive chef of City Market in Lulling, a role that sits close to the bone of his own life story. Barbecue is his work, but it is also his landscape: he was born…
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Chef
Roy Yamaguchi
Honolulu, Hawaii, United States
## The Climb Formal training at the Culinary Institute of America gave Roy Yamaguchi a kitchen discipline that shows up throughout the work: tight execution, patience, and…
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Chef
Rozz Petrozz
Overbrook, Kansas, United States
Rozz Petrozz is head chef at Saltwell Farm Kitchen in Overbrook, United States, where the kitchen runs on the same discipline as the land around it. At Saltwell Farm Kitchen,…
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Chef
Rubén Arnanz
Madrid, Spain
From Segovia, Spain, the cooking associated with Rubén Arnanz is framed by Castilian reference rather than imported vocabulary. New Castilian Cuisine at his named address in the…
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Chef
Ruben Garcia
Washington DC, Washington DC, United States
Since 2023, Ruben Garcia has been chef at Casa Teresa in Washington, D.C, bringing a measured, contemporary sensibility to a role shaped by years of craft and experimentation.…
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Winemaker
Rubén Iglesias
Quintanilla de Onésimo, Spain
Rubén Iglesias works at the point where management and cellar work meet. At Bodegas y Viñedos Vega de Yuso in Quintanilla de Onésimo, Spain, the job is not split between…
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Winemaker
Rubén Pérez Cuevas
Logroño, Spain
Rubén Pérez Cuevas works at the technical core of Bodega Ontañón in Logroño, where oenology is practiced as a sequence of exact cellar decisions rather than a matter of profile or…
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Owner
Rudi Bindella
Montepulciano, Italy
Rudi Bindella is the owner of Bindella, the food and wine company based in Zurich, Switzerland. The company name itself bears the family surname, giving the business a distinctly…
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Winemaker
Rudi Kofler
Terlan, Italy
Rudi Kofler works at Cantina Terlano in Terlan, Italy, inside a cellar culture shaped by low-intervention viticulture and a deliberate, old-world patience. His line about timing —…
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Winemaker
Rudi Woditschka
Herrnbaumgarten, Austria
Ried Druxenberg Premium Grüner Veltliner is the bottle most closely associated with Rudi Woditschka. It is the clearest expression of his work in this profile, the one that reads…
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Winemaker
Rüdiger Flik
Mainz, Germany
Rüdiger Flik has built his name around sparkling wine, and around the discipline it demands: timing, balance, and restraint. In Mainz, Flik Sektmanufaktur is the clearest point of…
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Chef
Ruggero Gadaldi
San Francisco, California, United States
In San Francisco, Ruggero Gadaldi’s cooking turns Italian appetite into something tactile and immediate: eggplant softened into caponatina, gnocchi judged by hand, flavor arriving…
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Rui Martins
Porto, Portugal
Executive chef Rui Martins leads the kitchen at Café A Brasileira in Porto, Portugal, where his cooking is guided by identity-driven cuisine and by a sense of place that feels…
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Runge Christensen
Copenhagen, Denmark
His specialty is seafood, and that keeps the work on the right terms: precise handling, timing, texture, and restraint. In a kitchen context, seafood rewards discipline more than…
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Chef
Rupert Schnait
Vienna, Austria
The 2012 Gault-Millau toque for Restaurant Imperial in Vienna belongs to a hotel-kitchen line of work: brigade discipline, station control, and the long habit of preparing for…
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Chef
Russ Moore
Charleston, South Carolina, United States
From there, the line runs through Chez Panisse, then to Camino in Oakland, and now to Slightly North of Broad Restaurant in Charleston, where his work is ingredient-driven and…
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Russell Kook
Spring Valley, California, United States
## The Path Formal training at Le Cordon Bleu gave Russell Kook the kitchen fundamentals that later held up under service pressure. The next step was line work that tested those…
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James Beard Award winner
Ruth Gresser
Washington DC, Washington DC, United States
## The Path At Pizzeria Paradiso, the work has been owned and directed by Ruth Gresser since 1991. The role has been continuous, and the responsibility is straightforward: keep…
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Winemaker
Ruth Sierra de la Gala
Mucientes, Spain
Ruth Sierra de la Gala is technical director at Bodegas Sinforiano in Mucientes, Spain, where her attention is fixed on the poised, often underestimated world of rosé. In her…
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Chef
Ryan Cruz
Wailea, Hawaii, United States
His cooking is defined by creative cooking and a Hawaiian Fusion approach shaped by Asian and Hawaiian traditions, Pacific Rim technique, and culinary precision. In Wailea, that…
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Chef
Ryan Fernandez
Buffalo, New York, United States
Ryan Fernandez moves through Southern Junction in Buffalo with the grounded confidence of someone who has built more than a menu. As chef, founder, and pitmaster, he has shaped a…
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Chef
Ryan McCaskey
New York City, New York, United States
The idea of place can function as a working brief rather than a biographical note. In Ryan McCaskey’s case, the line from Saigon, Vietnam, through training kitchens, Chicago…
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Chef
Ryan Mendoza
San Francisco, California, United States
Palo Alto sets a hotel-kitchen problem before the Japanese repertoire: polished service, multiple points of sale, and food that has to hold its standard from private dining to the…
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Chef
Ryan Palmer
Austin, Texas, United States
Ryan Palmer is co-owner of Gourdough’s Public House in Austin, United States. The business began as the donut trailer dream of Paula Samford and Palmer, and its signature lane is…
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Chef
Ryo Kawasaki
Tokyo, Japan
Before Ryo Kawasaki became chef of Yakiniku Ten in Tokyo, Japan, his career began at Brasserie Tablose in Daikanyama, Tokyo, a first kitchen that gives his story a precise point…
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Chef
Ryo Okazaki
Tokyo, Japan
From training as a sushi chef at Sukiyabashi Jiro to taking the owner-chef role at Sushi Ao in Tokyo, Japan, in 2020, Ryo Okazaki’s arc moves from apprenticeship to authorship.…
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Chef
Ryogo Fujii
Tokyo, Japan
Ryogo Fujii’s formation is bound to Ginza Ugai in Tokyo, Japan, the restaurant he opened at the age of 25 and the house through which his name is carried. As owner-chef of Ugai,…
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Chef
Ryoichi Mochizuki
Tokyo, Japan
Ryoichi Mochizuki’s path runs from his first food-service post as a cook at Meiji Kinenkan through Union Square Tokyo, Japan, and into the French-cuisine orbit of JG Tokyo, Japan.…
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Chef
Ryosuke Oka
Tokyo, Japan
## Career Executive Chef Ryosuke Oka leads HOSHINOYA Tokyo through Nippon Cuisine, with the work shaped by close attention to Japan’s culinary past. As he developed dishes in the…
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Chef
Ryuta Sakamoto
Kyoto, Japan
One Michelin Star at Sakamoto in Kyoto, Japan, is a measure of Ryuta Sakamoto’s cooking. As the restaurant’s English-speaking chef, he is associated with authentic Kyoto cuisine:…
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Winemaker
Sabine Mollard
Chassagne-Montrachet, France
Sabine Mollard works from a family line carried on through the maternal side at Domaine Marc Morey Fils in Chassagne-Montrachet, where 2003 marked both the start of her…
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Winemaker
Sacha Pelossi
Pazzallo, Switzerland
From garage wines in his parents’ house in Pazzallo to the leadership of Cantina Pelossi SA, Sacha Pelossi’s path has moved by years, bottles and Merlot. He founded the winery in…
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Chef
Sadaharu Aoki
Tokyo, Japan
Japanese ingredients worked through French pâtisserie form the center of this practice. At Pâtisserie Sadaharu Aoki Paris, Sadaharu Aoki is identified with a register that places…
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Chef
Sadaharu Nakajima
Tokyo, Japan
Sadaharu Nakajima is owner and chef of Nakajima in Tokyo, and that pairing of roles sets the terms of the restaurant. The work is defined by precision, restraint, and the kind of…
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Sal Basille
New York City, New York, United States
## The Climb Since 2008, Sal Basille has held the co-founder and owner role at Artichoke Basille's Pizzeria, and that long run is the point: the shop’s identity has been built…
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Chef
Sal Scognamillo
New York City, New York, United States
## At a Glance - Current title: executive chef of Patsy’s Restaurant. - Specialty: Italian cuisine. - Career through line: Patsy’s Italian Restaurant. One kitchen, one address,…
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Chef
Salil Mehta
New York City, New York, United States
## Coming Up ## Where They Are Now At Laut in New York City, Mehta is head chef, with his name attached to a Michelin-recognized restaurant and to a kitchen that has carried…
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Chef
Salvador Alamilla
Caldwell, Idaho, United States
Salvador Alamilla’s work at Amano in Caldwell, Idaho, is built from methods that stay close to hand: masa made by hand, underground cooking, mezcal, and Mexican regional…
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Chef
Salvador Orozco
Mexico City, Mexico
Salvador Orozco runs Mi Compa Chava in Mexico City with a format built from the seafood cart tradition of Sinaloa, Sonora, and Baja California Sur: best ingredient, cold beer,…
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Winemaker
Salvador Real Figueroa
Jerez de la Frontera, Spain
Salvador Real Figueroa works as an enologist at Bodegas Garvey, a role centered on Sherry wines and on the discipline that style requires. The work sits inside a category where…
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Salvador T. Tusa
New Orleans, Louisiana, United States
Salvador T. Tusa’s work is rooted in continuity: a career organized around Central Grocery, where kitchen leadership and ownership sit under the same roof. In New Orleans, that…
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Chef
Salvatore Attanasio
Naples, Italy
In Naples, Italy, the defining material is pastry served hot: ricce and frolle sfogliatelle made in a family bakery whose work reaches back to 1930. Salvatore Attanasio is the…
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Chef
Salvatore Bianco
Naples, Italy
## The Path Marchesi’s line of Italian kitchen discipline runs through Salvatore Bianco’s early formation: training under Gualtiero Marchesi at Relais L’Albereta in Franciacorta,…
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Chef
Salvatore di Matteo
Naples, Italy
Naples sets the standard for Salvatore di Matteo’s work. In Neapolitan pizza, the city is not just context; it defines the benchmark. Wood fire, restrained dough handling, a crust…
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Winemaker
Salvatore Tamburello
Poggioreale, Italy
Owner of Azienda Agricola Biologica Salvatore Tamburello in Poggioreale, Italy, Salvatore Tamburello has led the business since 2006. The work is defined by a single site, a…
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Salvatore Tiscione
Rome, Italy
Executive Chef at Felice a Testaccio in Rome, Salvatore Tiscione works with Classical Roman food through a disciplined simplicity that keeps the tradition legible. At Felice a…
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Winemaker
Sam Davies
Queenstown, New Zealand
Sam Davies holds the Chief Winemaker role at Amisfield Wine in Queenstown, New Zealand, where the work is shaped by site, restraint and the conditions that come with an alpine…
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Chef
Sam Diminich
Charlotte, North Carolina, United States
## Career Sam Diminich’s work in Charlotte is defined by a single address: Restaurant Constance. In a market that often rewards constant reinvention, that kind of fixed point…
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Chef
Sam Griffiths
Bala, United Kingdom
His cooking reads as direct, disciplined work rather than trend-chasing. That outlook is stated plainly in his own words: “I don’t love to follow trends, I think if something is…
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Chef
Sam Jones
Ayden, North Carolina, United States
## Coming Up At The Skylight Inn in Ayden, North Carolina, the work is measured by fire, smoke, and repetition rather than by the clock. In that setting, Sam Jones’s role as…
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Chef
Sam La Grassa
Boston, Massachusetts, United States
In Boston, the sandwich is a practical form with standards attached: compact, built for the hand, and judged by how well it holds together. Sam LaGrassa's sits inside that…
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Winemaker
Sam Linter
Haywards Heath, United Kingdom
Director of Wine at Plumpton College is the title that frames Sam Linter’s authority in English wine. ## The Path Training at Plumpton College and a long run at Bolney Wine Estate…
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Chef
Sammy Ibrahim
Mykonos, Greece
"Location, quality, entertainment and customer satisfaction." Sammy Ibrahim described Nammos's secret in those four words. At NAMMOS Mykonos in Psarrou, Mykonos, Greece, the…
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Winemaker
Samuel Hacaj
Senkvice, Slovakia
## Coming Up Continuity matters in sparkling wine production, and since 2019 Samuel Hacaj has been building on the family line that came before him. The work sits inside Bobulles,…
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Samuel Lee
Sydney, Australia
Samuel Lee is a Sydney café operator and specialty-coffee professional. He co-created Only Coffee Project in Crows Nest with Quinton Ng; the focused espresso and filter bar…
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Co-Owner and Winemaker, Wine & Soul; Responsible Winemaker, Quinta da Chocapalha
Sandra Tavares da Silva
Aldeia Galega Da Merceana, Portugal
Sandra Tavares da Silva is the co-owner, founder, and winemaker of Wine & Soul in Portugal's Douro Valley and the responsible winemaker at her family's Quinta da Chocapalha in the…
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Winemaker
Sandrine Bersier
Dardagny, Switzerland
The winegrower’s work at Domaine de la Roche 1859 sits in the practical chain between vine and bottle. At the family wine estate in Dardagny, Geneva, Switzerland, Sandrine Bersier…
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Winemaker
Sandrine Caloz
Miege, Switzerland
Sandrine Caloz works as the winemaker at Cave Caloz in Miège, Valais, Switzerland, alongside organic winegrowing. Her route into the cellar was not fixed early; she has said the…
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Winemaker
Sandrine Pineaud
Parempuyre, France
Her public career arc is spare, and that spareness is the point: Sandrine Pineaud is presented through the work, not around it. The record here says less about travel than about…
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Winemaker
Sandro Cavicchioli
San Prospero, Italy
## Career Sandro Cavicchioli’s work is grounded in formal enology training and professional service, with Lambrusco di Sorbara as the central line of his practice at Cavicchioli…
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Sandro Mulfari
Venice, Italy
Sandro Mulfari is chef at Wildner in Venice, Italy. The line is spare, but it carries the working facts cleanly: one kitchen, one house, one city with a strong sense of its own…
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Chef
Sandy Gendel
Los Angeles, California, United States
Sandy Gendel’s work at Pace in Los Angeles is built on classical Italian training and organic gourmet sensibilities, two influences that give the restaurant its disciplined,…
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Chef
Sang Yoon
Los Angeles, California, United States
From South Korea, Korean-American chef Sang Yoon made the Office Burger and craft beer central to a disciplined model for what a neighborhood bar could serve. ## Career Arc…
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Chef
Sanjeev Purahoo
Pointe aux Canonniers, Mauritius
Pointe aux Canonniers gives Sanjeev Purahoo a coastline to cook from: salt air, island seafood, and a Mauritian table open to wider currents. At L'Atlas in Pointe aux Canonniers,…
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Santiago Guerrero
Marbella, Spain
## Coming Up At University of West London (2008), ÉPMT Paris, and Ferrandi Paris, Santiago Guerrero built a technical base that reads less like a single training arc than a set of…
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Chef
Santiago Perez
Manhattan, New York, United States
Founder-led taco work in Manhattan is the frame for Santo Taco, Santiago Perez’s first solo project in New York City. The concept is built around Mexico City-style tacos and…
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Chef
Santiago Rivera
San Sebastián, Spain
## The Climb Since 1988, the chef and owner role at La Viña has defined Santiago Rivera as much by continuity as by title. In a house like this, authority is earned through…
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Winemaker
Sara Dionísio
Tondela, Portugal
Sara Dionísio, co-owner of Casa de Mouraz in Tondela, Dão, Portugal, comes to wine with the formation of a sociologist: a way of reading people, place, inheritance, and change…
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Winemaker
Sara Vezza Saffirio
Monforte d'Alba, Italy
The defining fact about Sara Vezza Saffirio is continuity: one producer, one estate, and one long assignment in winemaking. That kind of tenure is uncommon in a trade that often…
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Chef
Sarah Chougnet-Strudel
London, United Kingdom
At Regain, the cooking works from product, season, and a clear tolerance for contrast. In Sarah Chougnet-Strudel’s hands, plant-based plates, offal, pomme dauphine, and chocolate…
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Chef
Sarah Heard
Austin, Texas, United States
Raised in Conroe, Texas, Sarah Heard built her career through the steady accrual of kitchen responsibility. The work centers on comfort food with a creative edge, set against a…
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