The People · Page 114
The artisans of taste.
Chef
Simone Tondo
Paris, France
Simone Tondo is chef at Racines des Prés in Paris, France, and that appointment is the clearest read on his work now: a kitchen practice measured against the tempo of the city and…
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Chef
Simone Tong
New York City, New York, United States
## The Climb A contemporary restaurant practice built on noodles, spice, texture, and directness runs through Simone Tong’s work. Training at Institute of Culinary Education was…
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Chef
Soichiro Hieda
Jakarta, Indonesia
Soichiro Hieda’s work at Soichiro Steakhouse in Jakarta is built around precision, discipline, and a close reading of premium ingredients. In a steakhouse setting, those are not…
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Chef
Sol Han
New York City, New York, United States
## The Climb Fine-dining discipline shows up early in the line work behind Sol Han’s cooking. Years at Ai Fiori as Sous Chef and at Le Coucou as Executive Sous Chef gave the…
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Chef
Solomon Mason
Toronto, Canada
## The Climb Harbour Sixty Steakhouse in Toronto, Canada is where Solomon Mason’s career resolves into its current form: Executive Chef. The title places him at the center of a…
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Chef
Sonu Kumar Singh
Jaipur, India
Jaipur, India, gives Chef Sonu Kumar Singh his working palette: seasonal vegetables, fresh herbs, local produce, regional spices, and the heat of charcoal-fired sigri grills. At…
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Chef
Soogil Lim
New York City, New York, United States
## The Climb Kitchen hierarchy and repeatable discipline shaped the early technical base here. At Daniel, Soogil Lim worked as Sous Chef in a house where pace and precision were…
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Winemaker
Sophie Dugerdil
Dardagny, Switzerland
Sophie Dugerdil’s work at Domaine Dugerdil Dardagny, Geneva, Switzerland is built on a close reading of site and a measured approach to balance. Since 2004, when Sophie Dugerdil…
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Winemaker
Sophie Lurton
Cadaujac, France
Since 1992, Sophie Lurton has owned Château Bouscaut in Cadaujac, France, a role that ties her work to one estate over a long span of time. In wine, ownership means more than…
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Winemaker
Sophie Malet
Perpignan, France
The Climb There is no earlier school or apprenticeship detail to trace. ## Today Sophie Malet’s current work sits across enterprise leadership, public legal administration, and…
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Winemaker
Sophie Parker-Thomson
Blenheim, New Zealand
Sophie Parker-Thomson is Co-Founder & General Manager of Blank Canvas Wines in Marlborough, New Zealand, and a co-owner of the company. The work sits across ownership, management,…
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Sommelier
Sotiris Neofytidis
Limassol, Cyprus
Wine Director at ACANE in Limassol, Sotiris Neofytidis is a Master Sommelier whose standing was shaped by competition before it was shaped by title. In 2016, he entered and won…
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Chef
Soulayphet Schwader
New York City, New York, United States
Soulayphet Schwader runs Khe-Yo in New York City, where Laotian cooking is built around the practical pleasures of eating with the hands. The restaurant’s language stays close to…
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Chef
Spencer Bezaire
Los Angeles, California, United States
At L & E Oyster Bar in Los Angeles, the work sits in a narrow but exact register: shellfish, heat, citrus, salt. Rockefeller oysters and Casino oysters stay legible as the…
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Chef
Sripraphai Tipmanee
New York City, New York, United States
Sripraphai Tipmanee’s work is anchored in SriPraPhai, the Woodside, Queens restaurant whose identity has been built from inside its kitchen. The name SriPraPhai functions less…
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Chef
Stamatis Misomikes
Athens, Greece
Executive Chef at Nyn Esti in Athens, Greece, Stamatis Misomikes works with a Rhodian point of view inside a contemporary city dining room. For a trade audience, that reads as a…
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Chef
Stefan Berg
Stockholm, Sweden
## The Path Ownership of Lillebrors Bageri in Stockholm has been Stefan Berg’s since 2016, and the role sits inside a bakery discipline that runs on rhythm, precision, and…
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Stefan Eckert
Stockholm, Sweden
Stefan Eckert’s kitchen identity is defined by one house and one address: Lisa Elmqvist in Östermalmshallen, Stockholm. As head chef, he is responsible for the daily rhythm of the…
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Winemaker
Stefan Fleischer
Mainz Hechtsheim, Germany
In Mainz-Hechtsheim, the work is Riesling read through district, soil, and barrel: Bodenheim sites, limestone minerality, spontaneous fermentation in Stückfass, and the cellar…
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Winemaker
Stefan Gysel Saxer
Hallau, Switzerland
Stefan Gysel Saxer holds Aagne Weingut in Hallau to a long view: family stewardship, place-based continuity, and the repetition of work from one vintage to the next. Since 2008,…
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Winemaker
Stefan Paeffgen
Begadan, France
Since 2010, Stefan Paeffgen has been the winemaker at Château Le Reysse in Bégadan, France. That length of service gives the work a fixed point: one estate, one region, one craft.…
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Winemaker
Stefan Reinthaler
Obermixnitz, Austria
As the organic winegrower at Bio Wein Reinthaler in Waldviertel, his public role is tied directly to the estate, where cultivation, weather, and timing set the terms of the work.…
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Winemaker
Stefan Stassen
Traben-Trarbach, Germany
Since 2014, Stefan Stassen has been the owner and winemaker at C.A. Haussmann in Traben-Trarbach, Germany. The work is tied to a single estate and to Riesling, the grape that has…
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Winemaker
Stefan Steinel
Baden Baden Neuweier, Germany
## The Climb Cellar work gives Stefan Steinel’s career its shape at Baden-Badener Weinhaus am Mauerberg GmbH in Baden-Baden-Neuweier, Germany. As kellermeister, the work asks for…
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Winemaker
Stefano Bellotti
Novi Ligure, Italy
## The Essentials Winemaking is Stefano Bellotti’s primary craft, and 1977 is the year attached to that role in his story. Read that date as a marker of duration: the work is…
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Winemaker
Stefano Billi
Castagneto Carducci, Italy
Stefano Billi’s work is defined by estate-level stewardship at Azienda Agricola Fornacelle in Castagneto Carducci, Italy. The practical effect of that continuity is a modernized…
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Chef
Stefano Catenacci
Stockholm, Sweden
“To know that communication in the kitchen is 100 percent, despite the stress and many tasks, while the dining room is filled with happy and satisfied guests.” For Stefano…
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Winemaker
Stefano Cesari
San Pietro In Cariano, Italy
## The Climb That same line of work later narrowed to the estate level at Brigaldara, where Cesari became owner and winemaker. ## Today At Brigaldara in San Pietro In Cariano, the…
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Chef
Stefano Chioccioli
Castellina in Chianti, Italy
## Today Enology at Tenimenti Chioccioli Altadonna in Gaiole in Chianti, Siena, Tuscany, is shaped here by a landscape that is part of the work itself: the hills, the vines, the…
View →Agronomist and Winemaker, Bindi Sergardi
Stefano di Blasi
Castelnuovo Berardenga, Italy
Stefano di Blasi is the agronomist and winemaker on the Bindi Sergardi team in Chianti Classico. His role joins vineyard science and cellar work within the historic Siena estate’s…
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Chef
Stefano Ferraro
Milan, Italy
Before Stefano Ferraro became owner and chef at Loste Café in Milan, Italy, his work moved through pastry in a clean line: Turin, Italy, then Noma in Copenhagen, Denmark, where he…
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Winemaker
Stefano Granata
Castagnetto Carducci, Italy
## The Path Since 2000, Stefano Granata has been the founder and winemaker of Azienda Agricola I Luoghi, and that dual role has set the estate’s direction from the start. The work…
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Chef
Stefano Guizzetti
Miilan, Italy
Gelato, in Stefano Guizzetti’s work, is treated as a craft language: a technical system, a business model, and a way of defining authorship. As gelatiere and owner of Ciacco in…
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Winemaker
Stefano Pola
Farra di Soligo, Italy
Stefano Pola is the owner of Andreola (Farra di Soligo), a role that sits at the center of an estate he has guided with steadiness and close familiarity. ## The Path At Andreola,…
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Winemaker
Stefano Sgarzi
Castel San Pietro Terme, Italy
CEO of Cantine Sgarzi Luigi SRL in Castel San Pietro Terme, Italy, Stefano Sgarzi works a line between inherited methods and current production. The company carries the family…
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Chef
Stefano Terigi
Lucca, Italy
Stefano Terigi’s cooking at Ristorante Giglio in Lucca, Italy is built on Modern Tuscan structure: regional in reference, contemporary in execution, and deliberate in pace. The…
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Winemaker
Stefano Zappellini
Calicella Di Pilastro, Italy
Stefano Zappellini’s work reads as a chain of practical decisions: study, cellar work, and the slow accumulation of judgment that wine requires. The University of Milan provided…
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Chef
Stelios Sakalis
Milan, Italy
## The Path At Poggio Rosso in Borgo San Felice, the work attached to Stelios Sakalis reads as creative and modern, while at Il Ristorante Il Pievano it is framed by a blend of…
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Winemaker
Stephan Brun
Châteauneuf-du-Pape, France
That long run at Domaine Juliette Avril is the throughline in Stephan Brun’s career. The work has moved from day-to-day responsibility into broader oversight, including a later…
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Chef
Stephane Buyens
De Panne, Belgium
In De Panne, garnaalkroketten are the house marker at Hostellerie Le Fox: crisp on the outside, served with a soft creamy bisque, and used either as a starter or an aperitif bite.…
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Chef
Stéphane Faval
Geneva, Switzerland
Stéphane Faval works at the point where kitchen craft meets instruction: Chef de cuisine at Vieux-Bois in Geneva, Switzerland, and trainer in cuisine at Ecole Hôtelière de Genève.…
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Stéphane Laurin
Cros-de-Cagnes, France
## The Path A long tenure can define a cook as clearly as any title. Stéphane Laurin took over as chef of Cagnard in Cros-de-Cagnes in 2014, and that appointment became the fixed…
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Chef
Stéphane Léger
Beaune, France
In Beaune, the food at 8 Clos is built on Burgundian staples and on dishes that carry weight by way of technique rather than ornament. Stéphane Léger’s cooking there leans into…
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Winemaker
Stéphane Magnien
Morey-Saint-Denis, France
Stéphane Magnien has headed Domaine Stéphane Magnien in Morey-Saint-Denis since 2008, bringing continuity, focus, and a quietly assured presence to the domaine’s life and work. In…
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Winemaker
Stéphane Montez
Chavanay, France
## The Climb Since 1997, the winemaker’s chair at Domaine du Monteillet has been held by Stéphane Montez. The work since then has been defined by repetition, close attention, and…
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Stéphane Pascal
Aurel, France
Stéphane Pascal is the oenologist who leads Domaine des Muttes in Aurel in the Clairette de Die appellation. He oversees the domaine as a whole and directs its winemaking while…
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Winemaker
Stéphane Savigneux
Saint Medard D Eyrans, France
## The Path Stéphane Savigneux’s work is defined by continuity: a long tenure at Château d’Eyran / Château Bastian in Saint-Médard-d’Eyrans, where the same estate has provided the…
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Winemaker
Stéphane Tissot
Montigny Les Arsures, France
## The Climb At Beaune, Stéphane Tissot picked up the discipline that still defines the work: close observation, exact timing, and a respect for what a site can and cannot give.…
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Winemaker
Stephanie Dondain
Bize Minervois, France
## The Work Today Sustainable agriculture sits at the center of Château Cabezac, and Stephanie Dondain’s work is built around keeping that principle operational rather than…
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Winemaker
Stephanie Henderson-Grant
Amberley, New Zealand
Stephanie Henderson-Grant makes wine in Waipara Valley through Ataahua Wines in Amberley, New Zealand, where the work stays close to the ground: in the rows, in the cellar, and in…
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Chef
Stephen Bobson
New York City, New York, United States
Stephen Bobson has been Executive Chef at Nobu in New York City since 2018, and that long-running appointment is the clearest marker of his public record. In New York, NY, his…
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Chef
Stephen Conklin
Houston, Texas, United States
## Career Stephen Conklin has been Chef de Cuisine at Uchi Houston since 2022, bringing a palate shaped outside Texas and refined through years of moving between kitchens with…
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Winemaker
Stephen Donnelly
Comuna Gura Vadului, Romania
Stephen Donnelly is winemaker at Budureasca in Comuna Gura Vadului, Romania, and the work is built around a simple trade principle: wine is made by control, timing, and…
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Chef
Stephen Kalt
Los Angeles, California, United States
## Coming Up The line work begins at Le Cirque in New York City, where Stephen Kalt worked as a cook inside a dining room known for precision and pressure. That kind of start…
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Stephen Leighton
Stockholm, Sweden
Stephen Leighton is co-owner of Drop Coffee, the independent specialty-coffee roastery and café in Stockholm. He has owned the company in partnership with Joanna Alm Leighton…
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Chef
Stephen Parker
Miami, Florida, United States
New York burger craft starts with familiar materials: beef, cheese, pickles, rolls, sweetness, and scale. Inside that grammar, Stephen Parker works as Corporate Executive Chef at…
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Chef
Stephen Smee
Calgary, Canada
Since 2015, Stephen Smee has been Chef and Owner of Ten Foot Henry in Calgary, a title that pairs kitchen discipline with the obligations of ownership. The shape of the work is…
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Chef
Steve Kingston
Kennebunkport, Maine, United States
Steve Kingston owns The Clam Shack in Kennebunkport, Maine, and the place is built around a simple operating rule: serve good food, keep it moving, and let the food do the work.…
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Steve Sawa
Sunnyvale, California, United States
## Coming Up The work at Sawa Sushi in Sunnyvale, California is defined by repetition, proximity, and a fixed point of view, with Steve Sawa serving as Executive Chef and Owner.…
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Steve Sidle
Hollywood, Florida, United States
In 1999, Steve Sidle was owner of Le Tub, and the work there was already defined by steadiness rather than polish. The restaurant’s value sits in a set rhythm, a fixed way of…
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Chef
Steven D. Greene
Cary, North Carolina, United States
Since 2014, Steven D. Greene has been Executive Chef of Herons at The Umstead in Cary, United States. In that role, he also oversees all food and beverage operations for The…
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Chef
Steven Naessens
Arbois, France
Steven Naessens is chef of Maison Jeunet in Port-Lesney, France, a role held since 2021 after years working beside Jean-Paul Jeunet in Arbois. The trade entered early: Naessens…
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James Beard Award winner
Steven Satterfield
Atlanta, Georgia, United States
Steven Satterfield’s cooking at Miller Union in Atlanta sits in a clear Southern register: seasonal, locally sourced, and built around natural flavor. The work depends on…
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Chef
Stuart Cameron
Tampa, Florida, United States
Stuart Cameron is Executive Chef at Icon Legacy Hospitality and Executive Chef — Byblos Restaurants. Thirty years in hospitality has given his work a clear set of habits:…
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Chef
Sudo Haruyoshi
Fukuoka, Japan
## The Climb At Yakiniku Sudo Haruyoshi in Fukuoka, the work is organized around fire, cut selection, and timing. Sudo Haruyoshi treats Japanese barbecue as a discipline of…
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Restaurateur
Sue Chin
Orlando, Florida, United States
## Coming Up Sue Chin’s early formation moved across service and design before settling into ownership. Full Sail gave her the start; Seito Sushi in Winter Park gave her the…
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Chef
Sugen Gopal
London, United Kingdom
Sugen Gopal is the chef and founder of **Roti King** in London, United Kingdom. The work reads as a tight line rather than a broad spread: one restaurant, one kitchen identity,…
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Suliman Saleem
Gdynia, Poland
Suliman Saleem’s work at Biały Królik in Gdynia, Poland is built on Polish cuisine, handled with the kind of discipline that comes from a kitchen shaped by precision and…
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Sungjae Han
Seoul, South Korea
Sungjae Han cooks at Vinology in Seoul with Korean flavors kept in clear focus. The work reads through balance, restraint, and care, with ingredients and sauces doing the…
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Chef
Sunny Gerhart
Wilmington, North Carolina, United States
Sunny Gerhart’s kitchens are built on a plainspoken brief: keep the flavors clear, keep the seasoning in line, and keep the plate from getting busy. That approach has carried from…
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World's 50 Best
Supaksorn Jongsiri
Bangkok, Thailand
## The Path A line cook post in a Thai restaurant in the United States gave Supaksorn Jongsiri an early working education in pace, discipline, and service under pressure. Far from…
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Suranga Pradeep Kumanra
New York City, New York, United States
Suranga Pradeep Kumanra’s work at Sigiri in New York City reads as an extension of Sri Lankan cooking, not a break from it. As Executive Chef, he applies the discipline of Sri…
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Chef
Susan Spicer
New Orleans, Louisiana, United States
Susan Spicer has long been one of New Orleans’ most distinctive culinary voices: co-owner and chef of Bayona, where restraint sits inside a kitchen shaped by the city’s abundance.…
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Winemaker
Susanna Busi Jacobsohn
Eridge Green, United Kingdom
Susanna Busi Jacobsohn co-founded Busi Jacobsohn Wine Estate in Eridge Green, United Kingdom, bringing to English sparkling wine a sensibility formed across more than one…
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James Beard Award winner
Susannah Gebhart
Asheville, North Carolina, United States
## Coming Up Wood-fired loaves, laminated pastries, locally sourced grain, and dairy turned in-house into fresh cheese, yogurt, crème fraîche, and cultured butter define the pace…
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Chef
Sushi ii: Koji Takahashi
Newport Beach, California, United States
The role is the single career point attached to his name, so Koji Takahashi’s profile remains deliberately narrow: one chef, one restaurant, one city, and a past-tense kitchen…
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Chef
Sushi Zo
Hong Kong, Hong Kong
At the Hong Kong restaurant, Sushi Zo is framed through the working standards of omakase: exceptional talent, mastery of skills, and disciplined control of a close counter format.…
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Chef
Suzanne Cupps
New York City, New York, United States
Originally from South Carolina and raised between Maryland and South Carolina, Suzanne Cupps came into the trade through movement rather than a single conversion. Clemson…
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Chef
Suzanne Tracht
Los Angeles, California, United States
## The Path Apprenticeship is the first line in Suzanne Tracht’s record, and it is where the work starts to show. At the Arizona Biltmore Hotel in Phoenix, Arizona, the discipline…
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Chef
Suzanne Vizethann
Atlanta, Georgia, United States
She grew up with an appreciation of food, and that early attention to flavor and ritual still underpins the work at Buttermilk Kitchen. The cooking there stays direct and…
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Chef
Sven Vogel
Dresden, Germany
The progression is broad but legible: chef de cuisine and hotel head-chef work in Saxony, followed by a role in California, with a cooking language built from French influence,…
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Winemaker
Sven Zerwas
Brauneberg, Germany
## The Path Early responsibility at Bio-Weingut Goswin Kranz in Brauneberg put Sven Zerwas close to the working core of a winery: vineyard decisions, cellar routines, and the…
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Chef
Sydney Clark
Seattle, Washington, United States
Sydney Clark cooks Lao food at Taurus Ox in Seattle with a steady hand and a detail-first approach. The work there is built on precision and generosity in equal measure, with…
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Winemaker
Sylvain Fadat
Montpeyroux, France
Grower, Maker at Domaine D'aupilhac in Montpeyroux, Languedoc, France, Sylvain Fadat has built his reputation on a quiet conviction: that the vineyard should lead, and the cellar…
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Winemaker
Sylvain Morey
Chassagne-Montrachet, France
Sylvain Morey is the vigneron at Domaine Sylvain Morey in Chassagne-Montrachet, France, a role he has held since 2014. The work reads as one of precision rather than display:…
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Winemaker
Sylvain Potin
Ambillou Chateau, France
A school of viticulture gave Sylvain Potin his first formal grounding, but it was at CLAU DE NELL in Ambillou-Château, in the Loire Valley of France, that his work began to take…
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Winemaker
Sylvie Esmonin
Gevrey-Chambertin, France
Sylvie Esmonin is the owner and winemaker at Domaine Sylvie Esmonin in Gevrey-Chambertin, France, a role she has held since 1998. The work here is built on study, cellar…
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Tadahiko Watanabe
Los Angeles, California, United States
Tadahiko Watanabe works in sushi, a discipline built on knife control, rhythm, and restraint. At Katana in Los Angeles, California, United States, his name is tied to a style of…
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Tadashi Ouchi
Tokyo, Japan
Tadashi Ouchi’s work is built around a single restaurant and a single craft: Sushi Ochi in Tokyo. That focus gives its shape. The restaurant is the fixed point, and Ouchi’s name…
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Chef
Tae Kim
Portland, Oregon, United States
## Coming Up At SORO SORO Coffee & Dessert, Tae Kim has held the co-owner and operator role since 2019, working in a Korean café register where sweetness is managed rather than…
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Chef
Tahnee Francis
Oklahoma City, Oklahoma, United States
Tahnee Francis built Naija Wife Kitchen in Oklahoma City through a working knowledge of service, edit-room discipline, and day-to-day repetition. Raised in Garland, Texas, she…
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Chef
Taichi Kitamura
Seattle, Washington, United States
Taichi Kitamura is the chef-owner and executive chef of Sushi Kappo Tamura in Seattle, United States. The work sits at the meeting point of Japanese cooking discipline and a civic…
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Chef
Taichi Sato
Tokyo, Japan
## Coming Up At Jin, Taichi Sato worked as chef in a stretch that established the fundamentals of his style: measured work, exacting standards, and attention to the cadence of…
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Chef
Taiichi Endo
Tokyo, Japan
Taiichi Endo works at Wajo in Tokyo, Japan, where Italian cooking is handled with Japanese precision, measured restraint, and a menu structure that changes its argument course by…
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Chef
Taiki Rattanapong Tsubota
Bangkok, Thailand
## The Path Burger omakase is the core format behind Homeburg in Bangkok, and Taiki Rattanapong Tsubota built his name around that exact discipline. The concept began as an…
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Chef
Taishi Yamaguchi
New York City, New York, United States
Taishi Yamaguchi works in Japanese cuisine with nearly two decades in restaurants, a span he describes plainly: “I have close to 20 years of experience in the culinary/ restaurant…
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Taisho Tsukada
Fukui, Japan
Taisho Tsukada works in Sushi Jubei in Fukui, Japan, a profile built on concentration rather than range: one kitchen, one city, one discipline. The record here is stripped to…
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Chef
Takahiro Nishikawa
Tokyo, Japan
Hokkaido milk, butter and wheat define the production logic behind the bread at Centre Bakery in Tokyo, where Takahiro Nishikawa is president and owner. The work treats bread as…
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Chef
Takanori Akiyama
New York City, New York, United States
Born into a family of sushi chefs in Miyazaki, Japan, Takanori Akiyama brought that lineage to New York and built it into a career defined by sequence, restraint, and placement.…
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Chef
Takashi Ando
Honolulu, Hawaii, United States
In Kaimuki, Honolulu, chicken skewers define the room, but at Yakitori Ando the work is framed by omakase discipline as much as by the grill. Chef Takashi Ando runs the service in…
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