The People · Page 113
The artisans of taste.
Sommelier
Sarah Meehan
Auburn, Alabama, United States
## The Path The record here starts cleanly, without an earlier school or venue to lean on. That absence puts the emphasis on the position Sarah Meehan occupies now, where the work…
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Winemaker
Sarah Meylan Favre
Cologny, Switzerland
Sarah Meylan Favre’s work sits at the point where vineyard labor, cellar decisions, and family continuity meet. At Domaine de la Vigne Blanche in Cologny, Switzerland, that means…
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Winemaker
Sarah O'Herron
Mount Airy, Maryland, United States
## The Path Wine work often starts with repetition, and Sarah O'Herron’s path reflects that kind of accumulation: training at Stoneridge School, then building a practice that…
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Chef
Sarah Sanneh
New York City, New York, United States
## The Path Since 2006, chef-co-owner Sarah Sanneh has helped define Pies 'n' Thighs through the day-to-day work that keeps a restaurant steady: service, recipe work, and the…
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Chef
Sarah Spearin
San Francisco, California, United States
Doughnut work at Dynamo Donut & Coffee in San Francisco is a tight-format craft: counter service, tray work, glaze, finish, and repeatability. Sarah Spearin leads that kitchen…
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Chef
Sase Satoshi
Hong Kong, Hong Kong
Hokkaido functions as both supply line and discipline in the sushi associated with Sase Satoshi. The work at Sushi Sase in Hong Kong, where Sase is Executive Chef, is built around…
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Winemaker
Saskia Goetschy
Roquemaure, France
Saskia Goetschy’s work at Château Boucarut folds vineyard work and wine production into one role: grower-maker. In practice, that means the estate is the point of reference, not…
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Chef
Sasu Laukkonen
Belfast, United Kingdom
His cooking is clean and no-waste: a concise signature rather than a slogan. The work reads as disciplined use of ingredients, with less room for excess and more room for detail.…
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Chef
Sato Kiyoshi
Taipei, Taiwan
Sato Kiyoshi is the Japanese Executive Chef of Orchid Restaurant in Taipei, Taiwan, a role he has held since 2023. His specialty is Contemporary Japanese fine dining, and he…
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Chef
Satoru Mukogawa
Hong Kong, Hong Kong
## Coming Up At Sushi Kuu in Hong Kong, Satoru Mukogawa’s profile is defined by the Executive Chef role itself: a single post, held in one city, with the work judged in service…
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Chef
Satoshi Ikuta
Tokyo, Japan
Satoshi Ikuta founded Ramen Nagi in Tokyo in 2004, and has remained its Master Chef since then, holding the house to a clear standard and a distinct ramen identity. The specialty…
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Saygın Sesli
Nevsehir, Turkey
## The Climb Chef/owner is the working center of Lil'a Restaurant in Uçhisar, Nevşehir, Turkey, and Saygın Sesli uses that role to hold technique, pacing, and point of view in the…
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Chef
Scarr Pimentel
New York City, New York, United States
## The Path Lombardi's gave Scarr Pimentel the fundamentals of pizza in exact terms: old-world technique, repetition, and a close read on dough. That apprenticeship established…
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Chef
Scott Boswell
New Orleans, Louisiana, United States
Chef roles carry the public record, but in New Orleans they also signal stamina, consistency, and an ability to work a room that expects food with character. Scott Boswell has…
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Chef
Scott Clark
Half Moon Bay, California, United States
## The Path At Vidalia in Washington, DC, he worked as a cook; at Restaurant Eve in Alexandria, Virginia, he continued as a cook; and at Saison in San Francisco, California, he…
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Chef
Scott Crawford
Raleigh, North Carolina, United States
Scott Crawford is the American chef/owner of Crawford & Sons in Raleigh. The work centers a Southern American kitchen: generous in tone, rooted in region, and built with attention…
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World's 50 Best
Scott Davies
Blair Atholl, United Kingdom
## Coming Up Kitchen progression is visible in the sequence of posts Scott Davies held across Scotland: each role added another layer of responsibility, from service timing to…
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Pastry chef
Scott Green
Las Vegas, Nevada, United States
Scott Green was the retired owner of Devil’s Food Kitchen, a digital record of pastry work shaped by art and design. In his own description, the site functioned as a place to show…
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Scott Kim
San Francisco, California, United States
Scott Kim is Executive Chef of SaSa Japanese Restaurant in San Francisco, where Japanese sushi is the core of the work. The register is disciplined and exacting: a cuisine built…
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Chef
Scott Zwiezen
Los Angeles, California, United States
## The Climb At Elf Cafe in Los Angeles, California, Scott Zwiezen spent years in a chef role that lasted until 2015, and that run established the throughline in his work: steady…
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Chef
Seán Doyle
Skibbereen, Ireland
## Coming Up Seán Doyle’s formative years were spent in kitchens where pace, precision and calm were non-negotiable. At Restaurant Patrick Guilbaud, he moved from Chef de Partie…
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Winemaker
Sean Legault
Belves De Castillon, France
Sean Legault’s work is a study in stewardship: of an estate, of a family decision, and of the patience wine demands from the people who make it. At Château Côte Montpezat in…
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Sean Lizotte
Cambridge, Massachusetts, United States
## The Path Sean Lizotte’s training at Johnson & Wales University set a formal base for a career built the practical way: by starting at the bottom and moving through the work.…
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Co-Founder and Former Managing Partner, The Dead Rabbit
Sean Muldoon
Manhattan, New York, United States
He says, “I just need believers, I can do the rest. I just need people who believe.” It is the kind of line that sounds less like a slogan than a working philosophy, and it fits…
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Chef
Sean Ryan
Tr Na, Norway
Sean Ryan’s profile is spare by design: the work is defined less by a long paper trail than by the weight of the post he holds. At ALMA Restaurant in Tr Na, Norway, Ryan is…
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Chef
Sean Sinclair
Albuquerque, New Mexico, United States
## Coming Up Formal training at Le Cordon Bleu gave Sean Sinclair the base for a career built through kitchens with different demands, from ownership to executive leadership. Born…
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Winemaker
Sebastian Angerer
Lengenfeld, Austria
## The Climb Winemaking at Bio-Weingut Sebastian Angerer is built around a direct brief: organic wines that reflect the natural terroir of the Kamptal region. Sebastian Angerer…
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Winemaker
Sebastian Keller
Madrid, Spain
## Where They Are Now Atlan & Artisan’s winemaking is built on region first, with Sebastian Keller working across Madrid and beyond as part of a shared practice rather than a solo…
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Sebastián Marín
Medellín, Colombia
Sebastián Mar is chef of X.O. At X.O, the work reads less like a fixed house style than a practice of assembly: place, curiosity, and close attention are brought together in…
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Chef
Sebastian Quistorff
Copenhagen, Denmark
His path is compact and direct, a line drawn with unusual clarity: formal schooling at Ordrup Gymnasium and Erhvervsakademi København, then work inside the business he helped…
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Chef
Sebastian Rösch
Zürich, Switzerland
## Coming Up Early roles put Sebastian Rösch in kitchens where leadership, precision, and repetition were already part of the work. At marmite tasty, the Head Chef post asked for…
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Chef
Sébastien Chauchat
Zonza, France
## The Path Early work as assistant to the chef at Grand Hôtel de Cala Rossa gave Sébastien Chauchat the operating discipline that underpins a serious kitchen: timing, repetition,…
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Winemaker
Sébastien du Petit Thouars
Saint Germain Sur Vienne, France
## The Path At Château du Petit Thouars, Sébastien du Petit Thouars has held the paired responsibilities of winemaker and head of the winery since 2013. The work is defined by…
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Winemaker
Sébastien Mouzon-Leroux
Verzy, France
His work is defined by continuity: one family estate, one village, and a winemaking role that has stayed with Champagne Mouzon-Leroux et fils since 2002. In Sébastien Mouzon’s…
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Winemaker
Sébastien Ruchonnet
Rivaz, Switzerland
He comes out of a long line of winemakers and growers in a village at the heart of the Lavaux UNESCO region, where the terraces carry both vines and memory. Sébastien Ruchonnet…
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Chef
Sei Shiroma
Rio de Janeiro, Brazil
## The Path Since 2013, Sei Shiroma has held the chef role at Ferro e Farinha in Rio de Janeiro, Brazil, while also working as chef and restaurateur at Suibi in Ipanema, Rio de…
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Chef
Seif Chirchi
Seattle, Washington, United States
Seif Chirchi’s work sits at the point where ownership and line cooking still meet. In Seattle, he is co-owner and operator of Joule and Revel, and he also works the line at Relay…
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Chef
Seiji Taniguchi
Hong Kong, Hong Kong
## Coming Up Sushi built around aging ingredients demands patience, restraint, and timing that does not allow for improvisation. Seiji Taniguchi’s house philosophy, *One Sushi One…
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Chef
Seki Shi
New York City, New York, United States
Seki Shi’s work at Sushi Seki in New York City is built on continuity: the room’s identity has been shaped over time by repetition, calibration, and a steady standard rather than…
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Chef
Selin Kiazim
London, United Kingdom
## The Path Kitchen training for Selin Kiazim began with a practical decision rather than a romantic one: a choice made around 19, then backed by discipline and a clear appetite…
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Chef
Sepp Bitzinger
Vienna, Austria
## The Climb Bitzinger Wurstestand in Vienna, Austria, is the fixed point of Sepp Bitzinger’s career: one founder, one stand, and a format kept deliberately plain. The work is…
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Chef
Serafin Garcia
New York City, New York, United States
Greek harbour-tradition cooking reads clearly when the kitchen gives the grill the primary work. In Astoria, with Serafin Garcia cooking at BZ Grill, smoke, char, rendered fat,…
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Winemaker
Serena Bagnasco
La Morra, Italy
Her work sits where vineyard decisions and cellar decisions meet, and Serena Bagnasco describes that balance plainly: “We are both fully involved in farming and winemaking…
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Winemaker
Serge Charritte
Léognan, France
## The Path At Château Hannetot, Serge Charritte works as oenologist and winemaker through the cellar’s quiet routines and the vineyard’s seasonal cadence. The craft here is one…
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Wine authority
Serge Hochar
Ghazir, Lebanon
## The Path Wine work asks for study, then repetition, then the patience to let time do its part. Serge Hochar trained at St.-Joseph University in Lebanon and the University of…
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Winemaker
Serge Roh
Vetroz, Switzerland
Serge Roh has been winemaker at Cave Les Ruinettes - Serge Roh in Vetroz, Switzerland, since 1999. The line is also the method: one family cellar, held across decades, with…
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Sergi Blanco
Barcelona, Spain
## The Climb The work splits between two kitchens: Sergi Blanco serves as head chef of Ametsa in London and executive chef of Can Valles in Barcelona. That pairing places him in…
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Winemaker
Sergio Ávila
Quintanilla de Onésimo, Spain
His work joins cellar responsibility with vineyard management. The frame he gives it is family, land, and inheritance: Sergio Ávila says he has been tied to agriculture and…
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Winemaker
Sergio Germano
Serralunga d'Alba, Italy
Sergio Germano works the vineyards and cellar at Ettore Germano in Serralunga d'Alba, Piedmont, where the estate and the surrounding hills have shaped the terms of the job from…
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Chef
Sergio Hernández
Madrid, Spain
## The Path At Latasia Casa de Comidas in Madrid, Sergio Hernández works in a register built on contrast and control. The kitchen’s identity comes through in the dishes rather…
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Chef
Sergio Hidalgo
Houston, Texas, United States
## Coming Up Formal study at Seattle Central Community College gave Sergio Hidalgo the baseline for a career built on control, repetition, and range. That training now sits behind…
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Winemaker
Sergio Lucio Grasso
Lucera, Italy
Sergio Lucio Grasso’s work at Cantina La Marchesa in Lucera, Italy is built on a rare concentration of responsibility: one address, one set of hands, and one business where…
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Winemaker
Sergio Martinez
Jerez de la Frontera, Spain
Sergio Mart has been Cellar Master at Bodegas Lustau in Jerez de la Frontera since 2016, and in that same year he also took on the winemaker role at the bodega. Those two posts…
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Winemaker
Sergio Molino
La Morra, Italy
## Coming Up The line label at E. Molino is tied to family history in La Morra: Sergio Molino works with a name that reaches back to Ernesto Molino, who planted the nebbiolo…
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Winemaker
Sergio Verrillo
London, United Kingdom
Sergio Verrillo works as winemaker at Blackbook Winery in London, where the discipline of the cellar meets the pace he picked up in service. Studying at Plumpton College gave him…
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Chef
Sertaç Dirik
London, United Kingdom
Observer Food Monthly named Sertaç Dirik Young Chef of the Year in 2022. The award fits a cook whose work is exacting without becoming rigid: the line is controlled, but the…
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Restaurateur
Seth Gerber
Boston, Massachusetts, United States
## The Path Hospitality finance gave Seth Gerber an early footing in the trade: as a tutor at Boston University (2010–2011), he worked inside the discipline of numbers before…
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Winemaker
Severino Garofano
Copertino, Italy
Since 1995, Severino Garofano has been the founder and winemaker at Azienda Monaci in Copertino, with Negroamaro at the center of the estate’s work. That choice defines the…
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Chef
Shaheen Peerbhai
London, United Kingdom
Shaheen Peerbhai runs Miel Bakery in London as a boulangerie and patisserie, where the work reads as precision first: dough, cream, sugar, and chocolate handled with a measured…
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Chef
Shaina Loew-Banayan
Hudson, New York, United States
Shaina Loew-Banayan has been chef and owner of Cafe Mutton in Hudson, New York, since 2021. From New Jersey and educated at Cornell University, she is identified with the…
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Chef
Sharon Cohen
Tel Aviv, Israel
At Shila in Tel Aviv, Israel, Sharon Cohen’s formation reads through the restaurant itself: a kitchen shaped by the Mediterranean, by the city’s appetite, and by a close attention…
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Winemaker
Sharon Fenchak
Asheville, North Carolina, United States
Sharon Fenchak has been Executive Winemaker at Biltmore Wine in Asheville, United States, since 2018, and her work there reads as a progression through the same disciplined craft…
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Chef
Shaun McCrain
Seattle, Washington, United States
Chef and Owner at Copine in Seattle is the title attached to Shaun McCrain, but the real story is the sequence of kitchens behind it: work that moved from entry-level line…
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Chef
Shawn Hamada
Las Vegas, Nevada, United States
## The Path Shawn Hamada trained at The Art Institute of California-Orange County, where kitchen discipline and technical repetition set the base for a career built on control,…
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Chef
Shawn Naputi
San Francisco, California, United States
## The Climb Since 2014, Shawn Naputi has held the chef role at Prubechu, and that long run shows in the kitchen’s steadiness. The work reads as cumulative: repetition, memory,…
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Chef
Sheldon Simeon
Wailuku, Hawaii, United States
The work of Sheldon Simeon is built in Maui kitchens and dining rooms—Star Noodle, Tin Roof Maui, Lineage, and Tiffany’s Restaurant & Bar—where repetition, service, and line…
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Winemaker
Sherwyn Veldhuizen
Waikari, New Zealand
## The Path Viticulture and oenology training at Lincoln University grounds Sherwyn Veldhuizen’s work at Bell Hill Vineyard in Waikari, Canterbury, New Zealand. The training sits…
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Shige Kimura
Orange, California, United States
Shige Kimura is Executive Chef at Ohshima in Orange, California, United States, where sushi and Japanese cooking are shaped through a kitchen language built on precision,…
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Chef
Shigemi Kawahara
Paris, France
Born in Fukuoka prefecture, the craft associated with Shigemi Kawahara is Hakata-style tonkotsu ramen: pork-bone broth built for depth, fresh noodles selected to meet that broth…
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Chef
Shigetoshi Nakamura
New York City, New York, United States
Shigetoshi Nakamura’s work is built around ramen’s structural discipline: noodles, sauce, and bite held in tight balance. Originally from Japan, Nakamura is associated with…
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Chef
Shigeya Sakakibara
Tokyo, Japan
In Tokyo, tempura is a discipline of surface, heat, and timing. Its measure is the short interval between crisp coating and tender interior, between a set exterior and a liquid…
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Shigeyuki Miyake
Tokyo, Japan
Executive Chef Shigeyuki Miyake leads Fuunji in Tokyo, where the work is built around tsukemen and tori paitan bowls with a clear, disciplined edge. In a city where ramen culture…
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Chef
Shingo Takahashi
Tokyo, Japan
Executive Chef at Sushi Takumi Shingo in Tokyo, Japan, Shingo Takahashi works from an Edomae frame that prizes timing, texture, and restraint over display. The line runs back to…
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Shinichi Ikeda
Asheville, North Carolina, United States
Shinichi Ikeda works at the point where bakery production meets restaurant discipline: an American bakery program at OWL Bakery in Asheville, United States, shaped with…
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Chef
Shinichi Nakatake
Singapore, Singapore
Shinichi Nakatake took over as Executive Chef at Keyaki in Singapore in 2017, and the role has since been defined by his measured, seasonal approach to kaiseki. His work starts…
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Shinichiro Noguchi
New York City, New York, United States
Shinichiro Noguchi is Head Chef at Nikutei Futago in New York City, United States, where the kitchen is built around Precision Yakiniku and beef-driven richness. In a dining scene…
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Chef
Shinichiro Ogata
Tokyo, Japan
Cuisine, design, and service are treated as one working system in Shinichiro Ogata’s practice. At Sushi M in Tokyo, Japan, that system is expressed through surfaces, plate angles,…
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Shinsuke Mizutani
Tokyo, Japan
## Coming Up Sushi counters shaped Shinsuke Mizutani through repetition, restraint, and the reading of a room by small cues. Time at several respected sushi counters put him in a…
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Chef
Shinya Sakurai
Tokyo, Japan
His specialty is Japanese tea, and the work starts with access: “So many young Japanese have never even tasted a properly prepared cup of tea. I want to change that.” In that…
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Chef
Shiro Kashiba
Seattle, Washington, United States
His own words keep the work plain: “The most important thing is how to make customers happy.” That line is a clean read on Shiro Kashiba’s standards: precision at the counter,…
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Chef
Shogo Amamoto
Taipei, Taiwan
Shogo Amamoto is Executive Chef de Patron at Sushi Amamoto in London, England, a role beginning in 2026. He is also chef and owner of Sushi Amamoto in Taipei, Taiwan, a role he…
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Chef
Shohei Shimono
Tokyo, Japan
## The Climb Owner-chef is the through line in Shohei Shimono’s record: first at ア・ニュ ルトゥルヴェ・ヴー in Hiroo, Tokyo, Japan, and now at à nu Shohei Shimono in Hiroo, Shibuya, Tokyo,…
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Chef
Shota Oda
Tokyo, Japan
The sequence matters less as biography than as a record of exposure to different standards of execution, organization, and service across Tokyo and Singapore. The founding model…
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Chef
Shuji Niitome
Tokyo, Japan
## The Climb Tempura demands control over heat, oil, timing, and judgment, and Shuji Niitome’s work has been built through that kind of repetition. Training at Ginza’s Tenichi…
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Chef
Shun Sato
Hong Kong, Hong Kong
The progression is practical and direct: dishwasher, Sous Chef, Head Chef, founder. In Shun Sato’s case, that sequence reads less like a personal narrative than a working method,…
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Chef
Shunji Hashiba
Tokyo, Japan
Tokyo places Sushi Shunji on the map, but the work is defined less by geography than by method: seasonal catches brought in from across Japan, red-vinegar rice, and the measured…
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Shunta Suzuki
Paris, France
Shunta Suzuki is chef at Les Enfants du Marche in Paris, France, where the work is built on measured composition and a calm, disciplined hand. In a city that can turn a plate into…
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Chef
Si-woo Sung
Seoul, South Korea
In Seoul, Legume places vegetables and plant ingredients at the center of the menu rather than framing them as stand-ins. Under owner chef Si-woo Sung, the kitchen builds a vegan…
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Winemaker
Sigrid Schwertführer
Sooß, Austria
Sigrid Schwertf has served as cellar master at Die Schwertführerinnen in Sooß, Austria since 2014, a role that places the cellar in direct conversation with the vineyard and the…
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Chef
Silvano Sollai
Paris, France
## The Path Restaurant Maxim's in Paris is the kind of posting that teaches a cook to work to tempo: sous chef under pressure, close to service, responsible for timing,…
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Chef
Silver Iocovozzi
Asheville, North Carolina, United States
## Today The work reads as Filipino food filtered through Silver Iocovozzi’s lens, with the South as part of the shaping force. That frame points to a cook thinking about lineage,…
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Winemaker
Silvia Cigliuti
Neive, Italy
It is normal to stay here. We are the next generation. ## The Climb Technical training at Scuola Enologica di Alba gave Silvia Cigliuti the winemaking base that later carried into…
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Winemaker
Silvio Alberto
Bianchi, Argentina
At Bodegas Bianchi in Argentina, where Silvio Alberto has served since 2017 as Chief Winemaker and viticulturist, the work starts with plants. His focus on high-value wines from…
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Chef
Simon Addison
New Milton, United Kingdom
## The Climb At Bletchley College, Simon Addison built the fundamentals that define professional kitchen work: discipline, precision, and the ability to stay measured under…
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Chef
Simon Gloftis
Brisbane, Australia
## The Path At Hellenika, Simon Gloftis is the owner; at SK Steak & Oyster in Brisbane, he is chef/owner. Those roles place him on both the business and kitchen sides of the pass,…
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Simon Harrison
Chapel-en-le-Frith, United Kingdom
## Coming Up Since 2022, Simon Harrison has been Head Chef of Deacon's Bank. The work suits a kitchen mind that values clarity, rhythm and the discipline of letting ingredients…
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Winemaker
Simon Kemetner
Etsdorf Am Kamp, Austria
## Coming Up Since 2019, Simon Kemetner has held the dual role of winemaker and head of Bio-Weingut Kemetner in Etsdorf am Kamp, Lower Austria. The post ties cellar work to estate…
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Chef
Simon Wanler
Stockholm, Sweden
The burger format tests control under repetition: a narrow set of components, high guest recognition, and little cover for weak execution. In the work associated with Simon…
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Simone Favini
Mendrisio, Switzerland
Simone Favini is a partner and oenologist at Cantina FA'WINO in Mendrisio. After studying oenology at Changins, he developed his first Fa.vino in 2005 and co-founded the present…
View →Winemaker and Viticulturist, Bruna Grimaldi
Simone Fiorino
Serralunga d'Alba, Italy
Simone Fiorino is a winemaker and viticulturist at his family’s Bruna Grimaldi estate. A graduate in Viticulture and Winemaking, he manages vineyard and winery work with his…
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