The People · Page 115
The artisans of taste.
Chef
Takashi Kikuchi
Tokyo, Japan
Takashi Kikuchi cooks kaiseki at Kikuchi in Tokyo, with classical technique doing the work rather than reinterpretation. The style is disciplined and exacting: seasonality is…
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Takayoshi Kobayashi
Kobe, Japan
## The Climb At Setsugekka in Kobe, Japan, the early shape of Takayoshi Kobayashi’s work was already defined by a narrow brief executed with consistency. Chef, restaurant, city,…
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Takayoshi Takeuchi
Tokyo, Japan
Since 1975, Takayoshi Takeuchi has run Marugo in Tokyo as owner and chef, building the house around tonkatsu and keeping the work centered on a single discipline. The career line…
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Chef
Takemasa Kinoshita
Tokyo, Japan
Since 2008, Takemasa Kinoshita has been owner chef of AU GAMIN DE TOKIO in Tokyo, Japan. ## Coming Up Training at Tsuji Culinary Institute gave the work its base: technique first,…
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Chef
Takeshi Kamo
Tokyo, Japan
## Coming Up At Ginza L'Encan, Takeshi Kamo built the habits that define disciplined French kitchen work: precision, restraint, and exact execution. The training ground mattered…
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Chef
Takeshi Kawasaki
Honolulu, Hawaii, United States
## The Climb Early in Takeshi Kawasaki’s career, Maru Sushi set the terms of the work: repetition, timing, and the discipline required to make restraint carry weight. As chef…
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Chef
Takeshi Nagashima
Tokyo, Japan
Takeshi Nagashima is Owner Chef of 81 in Tokyo, Japan, where progressive cuisine is the working language and El Bulli is the clear point of reference in his training. ## Coming Up…
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Takeshi Tsujita
Los Angeles, California, United States
## The Climb At Tsujita L.A. In Los Angeles, ramen is the center of the kitchen’s daily rhythm, and Takeshi Tsujita’s title as Executive Chef marks the point where that standard…
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Takeshi Yasuge
Tokyo, Japan
Takeshi Yasuge’s work at Fugu Fukuji in Tokyo has been defined by a single ingredient and a single role since 2011: chief chef, with fugu at the center of the kitchen. That…
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Chef
Taku Ashino
Singapore, Singapore
Taku Ashino is the Japanese owner chef of Sushi Ashino in Singapore, and his work is closely tied to jukusei sushi, or aged fish sushi. The method starts with a practical reading…
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Takumi Yamada
Tokyo, Japan
## The Essentials At Tokyo’s same restaurant, Takumi Yamada has built a career through continuity rather than movement. One kitchen, one city, one chef: the line is unusually…
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Chef
Takuya Hagiwara
Tokyo, Japan
Takuya Hagiwara’s work is shaped by long apprenticeship and a clean hand. The move from sous-chef at Aroma-Fresca to chef of Casa Vinitalia in Tokyo in 2016 reads as continuity…
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Chef
Takuya Kuwahara
Kyoto, Japan
## The Path Seasonal ingredients and classic French techniques are the working frame behind Takuya Kuwahara’s early career at Luca. That post marked the point where…
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Takuya Matsumoto
Austin, Texas, United States
Takuya Matsumoto is Executive Chef / Co-Owner at Ramen Tatsu-Ya in Austin, United States. The role sits on top of a career shaped by kitchens across Japan and beyond, and by the…
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Chef
Talib Hudda
Beijing, China
## Coming Up French cuisine training gave Talib Hudda a classical base before he entered professional kitchens: structure, technique, and control, with no need for excess. That…
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Tan Gek Siam
Singapore, Singapore
Tan Gek Siam’s work at Ng Ah Sio Bak Kut Teh in Singapore is defined by broth discipline: building depth without clutter, managing heat with control, and keeping the bowl exact…
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Chef
Tandy Wilson
Nashville, Tennessee, United States
Tandy Wilson’s cooking at City House in Nashville, United States is known for an Italian-Southern register: Italian ideas handled with Southern weight, play, and range. The line…
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Taranjit Singh
Kolkata, India
Taranjit Singh’s public profile is built around one fixed point: Executive Chef at Peshawri in Kolkata, India. The role is not just a title on paper; it is the working definition…
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Chef
Taro Daimon
Uozu, Japan
Chef Taro Daimon has built a style of sushi grounded in place rather than display. At Sushi Daimon in Uozu, Japan, which opened in 2012, that approach takes shape through Toyama…
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Chef
Tatiana Porciani
Pisa, Italy
## The Climb Tatiana Porciani’s work is built around a kitchen rule with practical force: “One of our principles is that in the kitchen, 'nothing is thrown away.'” That is not a…
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Chef
Tatsuya Ishida
Tokyo, Japan
Chef Tatsuya Ishida’s public record is defined by one role, one room, one city: the chef of Sushi Tatsuya in Tokyo. That narrow brief is the point. In trade terms, it reads as a…
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Chef
Tayler Ploshehanski
Chicago, Illinois, United States
Tayler Ploshehanski’s work at Wherewithall is built on the tension between discipline and play. Since 2021, the Chef de cuisine role has asked for precision inside a kitchen…
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Chef
Taylor Bonnyman
London, United Kingdom
## The Path In the early part of Taylor Bonnyman’s career, the work ran through a set of kitchens that demanded consistency before expression: Roussillon in London, then Marcus…
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Chef
Taylor Montgomery
Leicester, North Carolina, United States
Since 2018, Taylor Montgomery has been Executive Chef at Montgomery Sky Farm in Leicester, North Carolina, United States, a position that places the kitchen inside a wider system…
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Sommelier
Teddy Panos
Coronado, California, United States
Teddy Panos’s work sits where beverage service, floor pace, and restaurant composition meet. Since 2018, the beverage director role at Stake Chophouse + Bar has drawn together the…
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Chef
Tejas Sovani
Tokyo, Japan
Tejas Sovani’s work at Spice Lab Tokyo and The Grey Room in Tokyo is built around Modern Indian cuisine, with Japanese service culture shaping the pace and finish. The line…
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Chef
Tekuna Gachecheladze
Tbilisi, Georgia
Tekuna Gachecheladze’s work is defined by authorship across formats: a chef’s practice built through founding, ownership, and executive responsibility rather than a single dining…
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Winemaker
Telmo Rodríguez
Labastida, Spain
Traditional Spanish winemaking, as practiced through regional specificity rather than cellar signature, frames the work of Telmo Rodríguez. The emphasis is on revived tastes,…
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Winemaker
Teresa Schönborn
Muge, Portugal
Teresa Schönborn’s work at Casa Cadaval, in Muge, Portugal, sits at the point where estate management and wine identity meet. The fact that she is the fifth generation of female…
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Chef
Terry Harwood
Shelter Island, New York, United States
On Shelter Island, Seasonal American cooking starts with proximity: herbs, heirloom vegetables, house-grown tomatoes, local oysters and clams, wild seafood from Montauk, and…
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Chef
Terry Wootan
Austin, Texas, United States
His first education in barbecue came on the floor, not in ownership. When the place later returned to him, it was starting from near zero: “When I got [Cooper’s], it was an empty…
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Tetsuro Adachi
Sydney, Australia
Tetsuro Adachi is a Japanese coffee professional and the store manager at Only Coffee Project in Crows Nest, Sydney. He is part of the operating team behind the small-format bar's…
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Chef
Tetsushi Mizokami
Arcadia, California, United States
## The Path In 1985, Tetsushi Mizokami founded Uncle Tetsu's Japanese Cheesecake, establishing a specialty built around a cheesecake known for lightness, fine texture, and…
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Chef
Tetsuya Tsukada
Fukui, Japan
Tetsuya Tsukada’s standing in the trade is defined by the kitchen he now leads: Sushi Jubei in Fukui, Japan. In sushi, where repetition, timing, and restraint carry the work, his…
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Chef
Thalía Barrios
Oaxaca De Juarez, Mexico
## The Climb At La Cocina de Humo in Oaxaca de Juárez, Mexico, Thalía Barrios cooks within a tradition where land and memory are treated as working ingredients, not decoration.…
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Winemaker, Domaine Vincent Dancer
Théo Dancer
Chassagne-Montrachet, France
Family-estate Burgundy, Mâconnais project winegrowing, and micro-négoce sit as three separate but linked working registers in this practice. Since 2020, Domaine Vincent Dancer in…
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Winemaker
Theo Engela
Tanunda, Australia
## The Climb Formal business training gave Theo Engela a framework for the commercial side of the trade, and he put it to work in wine from 2012 onward. At Chaffey Bros. Wine Co.…
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Winemaker
Theresa Harm eU
Dürnstein, Austria
Theresa Harm eU is the owner of Bioweingut Schmidl in Dürnstein. The work is winery operation in the practical sense: decisions on timing, standards, and daily coordination that…
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Winemaker
Thibaud Brocard
Celles-sur-Ource, France
## The Climb In Champagne, lineage is often read first in the vineyard. Thibaud Brocard works in Celles-sur-Ource, in the Côte des Bar, within a family line of Champagne growers…
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Winemaker, Domaine Yvon Clerget
Thibaud Clerget
Volnay, France
Since 2015, the modern work at Domaine Yvon Clerget in Volnay, France, has centered on vineyard presence and the return to domaine bottling with the 2015 vintage. In Thibaud…
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Winemaker
Thibault Vial
Saint Vincent Rive D Olt, France
## The Path Finance, hospitality, and wine run through Thibault Vial’s profile as linked disciplines rather than separate tracks. The training at IUT Lyon 1 and Ekonomická…
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Winemaker
Thibaut Decoster
Saint-Laurent-des-Combes, France
Thibaut Decoster’s work at Clos des Jacobins in St. Emilion sits at the junction of ownership and winemaking, with the vineyard setting the pace. The craft here is one of timing,…
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Winemaker
Thierry Anet
Bernex Lully, Switzerland
That movement from Valais to Lully is the line that defines Thierry Anet’s work: one geography giving way to another, and with it a shift from private memory to the public…
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Chef
Thierry Buffeteau
Lausanne, Switzerland
Thierry Buffeteau is Cluster Executive Chef at Sandoz Foundation Hotels in Lausanne, and chef at Anne-Sophie Pic au Beau Rivage in Lausanne. The work is anchored in the city, with…
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Winemaker
Thierry Capdemourlin
Saint-Émilion, France
## The Path Thierry Capdemourlin’s career sits on the commercial side of wine, where sales work is shaped by timing, relationships, and a clear read on how an estate is positioned…
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Thierry Delabros
Paris, France
## Coming Up Thierry Delabros is chef of L'Ami Louis in Paris, where the work is judged against a dining room with a clear identity and a long-held way of doing things. The…
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Chef
Thierry Faucher
Paris, France
## The Climb Thierry Faucher’s path runs through houses that demand clean timing, clean execution, and no excuses. At La Belle Etoile in Niort, then at Bristol in Paris and at…
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Winemaker
Thierry Garnier
Mareuil Sur Ay, France
## The Path Since 1993, Thierry Garnier has held the Chef de Caves role at Champagne Philipponnat, where the work depends on continuity as much as on judgment. The job sits away…
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Thierry Lébé
Paris, France
Thierry Lébé’s work reads like disciplined butchery and precise timing: direct, clean, and built on standards that leave little room for excess. As chef of Le Coq et Fils in…
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Chef
Thierry Marx
Paris, France
Formation is the first thread in Thierry Marx’s work, and it places technique before style: Compagnons du Devoir in 1978, then a CAP pastry chef credential, then the Paris…
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Winemaker
Thierry Maurer
Mont Sur Rolle, Switzerland
## Coming Up The family estate behind Domaine de Roliebot has been in the Maurer family since 1916, rooted in Mont-sur-Rolle in the heart of La Côte. Since 2002, Thierry Maurer…
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Winemaker
Thierry Michon
L Ile D Olonne, France
Thierry Michon is the winemaker at Domaine Saint Nicolas in Brem-sur-Mer, Vendée, France, and that singular role gives its shape. For a trade reader, the value is in the…
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Winemaker
Thierry Mothe
Fontenay Pres Chablis, France
Thierry Mothe’s cellar work at Domaine du Colombier in Fontenay-près-Chablis, France, is defined by vinification, ageing, and bottling control rather than by any broad flourish.…
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Winemaker
Thierry Violot-Guillemard
Pommard, France
That places the work at the meeting point of vineyard and cellar, where the season’s pace and the discipline of élevage are held together under one name. Thierry…
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Winemaker
Thilo Besançon
Figline E Incisa Valdarno, Italy
Thilo Besan works as winemaker at Casanuova - Thilo Besançon in Figline E Incisa Valdarno, Italy, where agriculture and wine are treated as one working system rather than separate…
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Chef
Thomas Buckley
Miami, Florida, United States
## Training and Lineage The kitchen worked in a register where restraint and finish had equal weight: Japanese technique, seafood, balance, heat, acidity, sweetness, and…
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Winemaker
Thomas Carsin
Saint Aubin De Luigne, France
## The Path Training at California gave Thomas Carsin a first pass at the discipline that would later define his work: learn the ground, then learn the place. From there, the…
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Winemaker
Thomas Höreth
Kobern-Gondorf, Germany
## The Climb Geisenheim gave Thomas Höreth the technical frame for a career built on precision, restraint, and a strong reading of place. That training shows in the work itself:…
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Winemaker
Thomas Morey
Chassagne-Montrachet, France
Thomas Morey’s early record is anchored in Chassagne-Montrachet, France, and in Burgundy that kind of specificity matters. The first professional note places him at Domaine…
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Winemaker
Thomas Pico
Courgis, France
Thomas Pico is the winemaker at Domaine Pattes Loup in Courgis, just outside Chablis in Burgundy, France. He started his own estate there in 2005, and has remained the figure…
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Winemaker
Thomas Scarizuola
Kaltern, Italy
## Coming Up Baron Di Pauli (2015–2018) was the first proving ground for Thomas Scarizuola as winemaker, and it set the terms for the work that followed: close vineyard reading,…
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Winemaker
Thomas Thiou
Montagne, France
## The Path Wine merchant work in Paris gave Thomas Thiou an early grounding in trade, buying, selling, and judging wine in the market before he took on estate ownership. Since…
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Winemaker
Thomas Zerweck
Fellbach, Germany
Thomas Zerweck leads the cellar at Fellbacher Weingärtner in Fellbach, where cellar operations sit under his remit. That role is the clearest marker of his work today. ## Coming…
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Winemaker
Tiago Alves de Sousa
Santa Marta De Penaguiao, Portugal
Winemaking and operations in a single house have defined Tiago Alves de Sousa’s work at Alves de Sousa in Santa Marta de Penaguião, Portugal. Since 2002, the role has sat inside…
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Winemaker
Tiago Sampaio
Alijo, Portugal
## The Path Agricultural engineering gave Tiago Sampaio a working frame for wine before the cellar did. Studying in Vila Real, he built the technical base of a winemaker through…
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Chef
Tiffani Faison
Boston, Massachusetts, United States
## Coming Up The line work and role shifts map a kitchen path built on pressure, repetition, and scale. Tiffani Faison moved from chef de partie at Daniel Boulud's signature…
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James Beard Award winner
Tiffany Derry
Dallas, Texas, United States
Judge on MasterChef, Tiffany Derry has built a practice that moves between television, restaurant ownership, and concept work without losing the thread of the plate. Tiffany Derry…
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Chef
Tiffany Lo
Hong Kong, Hong Kong
Before Tiffany Lo took on her role as former owner and chef at Jean May in Hong Kong, her background had already moved through two systems that reward precision in different ways:…
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Winemaker
Tim Cox
Alstonville, Australia
Tim Cox is the winemaker at Allegiance Wines in Alstonville, Australia, and the founder behind the business. The work reflects a career spent across hospitality, sales, marketing,…
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Chef
Tim Dela Cruz
London, United Kingdom
Now Head Chef at Smiths of Smithfield in London, United Kingdom, Tim Dela Cruz has travelled a route that begins in Manila and moves through London, Cebu, and Cockfosters. The arc…
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Chef
Tim Healea
Portland, Oregon, United States
## Coming Up Baking here starts with a technical base that runs through the Institute of Culinary Education, then through editorial work at Unknown in New York, where precision…
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Timothy Breton
Paris, France
## Coming Up Training at Le Cordon Bleu school put technique ahead of personality, and Timothy Breton’s path through Parisian pastry kept that emphasis in place. At Plaza Athénée…
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Chef
Timothy Hollingsworth
Los Angeles, California, United States
The working principle is broad sourcing held inside disciplined execution. In Timothy Hollingsworth’s cooking, drawing inspiration from everywhere has meant controlled decisions…
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Chef
Tin Vuong
Los Angeles, California, United States
## The Climb The 2015 opening of Little Sister DTLA in Downtown Los Angeles, California, marks the start of Tin Vuong’s recorded rise as a chef/restaurateur. From there, the work…
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Winemaker
Tiziana Pecci
Montalcino, Italy
Tiziana Pecci works within the discipline of classic Montalcino winemaking, where timing is set by season and cellar decision-making is aimed at preserving what Sangiovese already…
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Chef
Tiziano Palucci
Rome, Italy
He is also chef and co-owner at the same restaurant, which leaves Tiziano Palucci’s career unusually concentrated: one kitchen, one city, one set of responsibilities that tie…
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Tobias Eisele
Mittelberg, Austria
From Oberstdorf, Germany into Alpine cuisine, Tobias Eisele’s work has stayed tied to the mountain region that frames it. That kind of continuity matters in Alpine cooking: the…
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Chef
Tobin Kent
Melbourne, Australia
## The Climb Apprenticeship sets the base of the line here: Tobin Kent started at Baveras in Geelong and Gladioli in Geelong, where the work would have been less about profile…
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Chef
Tokunori Mekaru
San Francisco, California, United States
Tokunori Mekaru’s profile is built on continuity: Hashiri in Tokyo, then Hashiri in San Francisco, with the same sushi discipline carried across both rooms. That matters in trade…
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Chef
Tom Bascon
Manilla, Philippines
Tom Bascon is the chef of M Dining in Manila, Philippines, and executive chef of M Dining + Bar M. The work there is built around clarity, restraint, and a clean line through the…
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Chef
Tom Colicchio
New York City, New York, United States
## Coming Up The line work came first: at The Quilted Giraffe in New York City, Tom Colicchio moved from line chef to sous-chef, then carried that same kitchen discipline to Rakel…
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James Beard Award winner
Tom Douglas
Seattle, Washington, United States
## Coming Up Working-kitchen discipline starts at the bottom of the line, and Tom Douglas learned it as assistant to the hotel’s cook at Hotel duPont in Wilmington, Delaware. That…
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Winemaker
Tom Lubbe
Montner, France
## The Climb Winemaking here is shaped by a sequence of cellar posts rather than a single conversion story. Tom Lubbe worked first in South Africa, then in Bordeaux, before…
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Tom Power
Washington DC, Washington DC, United States
Tom Power was chef and owner of Corduroy in Washington, DC, until 2024, a role that put the work of the dining room, the menu, and the pace of service under one set of decisions.…
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Winemaker
Tom Puyaubert
Guardia, Spain
Since founding Bodegas Exopto in 2003, Tom Puyaubert has kept his work anchored in Rioja, the region he chose after arriving for cooperage work and deciding to make wine there. ##…
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Chef
Tom Ryu
Shanghai, China
## The Path Shanghai is the setting for Tom Ryu’s working language: sea, leaf and noodle translated into dishes that rely on texture as much as flavor. Sweet shrimp, abalone…
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Chef
Tomás Bermudez
Mexico City, Mexico
## The Climb Training at Mausi Sebess in Buenos Aires gave Tomás Bermudez a base built on rigor, and that matters in a career shaped by discipline rather than ornament. The work…
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Winemaker
Tomás Buendía
Fuente De Pedro Naharro, Spain
## At a Glance Uclés is where altitude does quiet work. For Tomás Buendía, that means wines shaped between 700-900 meters above sea level, where sunny days and cold nights help…
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Chef
Tomer Agay
Tel Aviv, Israel
Tomer Agay is chef at Santa Katarina in Tel Aviv, a role that places the kitchen work around precision, rhythm, and a clear sense of place. ## The Path Judging on Game of Chefs…
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Winemaker
Tomeu Llabrés Gilet
Binissalem, Spain
## The Path Training in Tarragona gave Tomeu Llabrés Gilet a base, but the work that shaped his eye was closer to the vine. Back in Mallorca, he worked alongside his father and,…
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Tomio Sato
Hong Kong, Hong Kong
Executive Chef at Tominokoji Yamagishi HK in Hong Kong is the fixed point in Tomio Sato’s career, and that concentration gives its shape. The record is unusually narrow: the same…
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Winemaker
Tommaso Squarcia
Montalcino, Italy
Tommaso Squarcia’s work at Castello Tricerchi in Montalcino is built around one estate and one trade: winemaking. Since 2013, that combination has defined the shape of the role,…
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Chef
Tommaso Venuti
Rome, Italy
Tommaso Venuti’s work at Almatò in Rome sits on the back of time spent in kitchens that demand control, pace, and consistency. The move into Chef Patron, and earlier into chef and…
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Chef
Tommy Charoen
San Francisco, California, United States
Tommy Charoen’s cooking is built around a direct reading of Khao Mun Gai: poached chicken breast and thigh over jasmine rice, finished with garnish and served with chicken broth.…
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Chef
Tommy Nicolosi
Philadelphia, Pennsylvania, United States
## The Climb Ownership, operation, and the executive chef role place Tommy Nicolosi in the working center of Tommy DiNic’s. In practice, that means the restaurant’s pace, its…
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Chef
Tomoharu Nakamura
San Francisco, California, United States
Before Tomoharu Nakamura became chef/owner of Wako in San Francisco, the work passed through practical rooms where seafood, sushi, kaiseki, and hospitality each imposed their own…
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Chef
Tomonori Nagai
San Francisco, California, United States
## The Climb Exacting kitchens shaped Tomonori Nagai’s style in sequence: Morimoto in Honolulu, Shinji by Kanesaka in Tokyo and Singapore, then Sushi Nagai in San Francisco…
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Tomonori Nakamura
Shizuoka, Japan
## The Climb The work reads as a staged progression through academic research, with each appointment building on the last in a system that rewards precision, continuity, and…
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Toni
New York City, New York, United States
## Coming Up Two early work modes shaped Toni’s practice: the speed and clarity required by Buzzfeed's Tasty, and the floor discipline of M Cafe de Chaya in Los Angeles. As…
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Winemaker
Toni Carbó
Pla Del Penedes, Spain
## Coming Up The work here is about reading the site closely and letting the wine come forward with restraint, rather than forcing a style onto it. Year after year, Carb has kept…
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