The People · Page 12
The artisans of taste.
Winemaker
José Galante
Tunuyán, Argentina
Chief Winemaker at Bodegas Salentein in the Uco Valley, Mendoza, Argentina, José Galante’s career maps a particular strain of modern Argentine wine: cellar discipline, long-view…
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Chef
Marcel Ravin
Monte Carlo, Monaco
## The Path Since 2005, Blue Bay Marcel Ravin in Monte Carlo, Monaco has been the kitchen where Marcel Ravin has built a name that now reads as part of the restaurant itself. The…
View →Head Chef, Tsukumo
Masato Nishihara
Nara, Japan
Fukuoka-born and Tokyo-raised Masato Nishihara is the chef-owner of Tsukumo in Nara. Born in 1977, he trained for ten years at Kyoto Kitcho, worked at Touma in Karuizawa, became…
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Chef
Michael Kempf
Berlin, Germany
## Coming Up At FACIL in Berlin, Michael Kempf’s work has been defined by continuity since 2003. Culinary Director at FACIL since 2003 (do not call him Head Chef). The focus is…
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Chef
Hampus Thunholm
Stockholm, Sweden
Scandinavian-style cocktails, circularity principles, and close attention to ingredient, season, and technique define the drinks language Hampus Thunholm has developed. The work…
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Chef
Joe Hou
San Francisco, California, United States
Joe Hou holds the Chef de Cuisine role at Angler SF in San Francisco, where service pace and kitchen discipline have to stay aligned. The position asks for steady command, exact…
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World's 50 Best Bars
Matt Stirling
Melbourne, Australia
## The Path Bartending at Caretaker’s Cottage, Melbourne asks for control of pace, room, and sequence, and Matt Stirling has built his name on that kind of measured service. As…
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World's 50 Best Bars
Rob Libecans
Melbourne, Australia
## The Climb In that first role, Rob Libecans worked in a way that points to method over flourish, with attention to systems, timing, and the operational shape of service. That…
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World's 50 Best Bars
Ryan Noreiks
Melbourne, Australia
## The Climb At Caretaker's Cottage, Ryan Noreiks has split his working life between the room and the frame: pub ownership on one side, wedding photography on the other. Since…
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Chef, Sonoji
Toshiyuki Suzuki
Tokyo, Japan
Toshiyuki Suzuki is the chef and owner of Sonoji, a tempura and soba restaurant in Nihonbashi, Tokyo, where he showcases Shizuoka’s seasonal ingredients with traditional…
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Chef
Chris Eden
Chagford, United Kingdom
## The Climb Precision, sourcing and restraint define the work that carried Chris Eden from Cornish training kitchens into some of the country’s most demanding dining rooms. At St…
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Winemaker
Frédéric Barnier
Beaune, France
Agronomy and cellar work set the frame for this Burgundy practice. Frédéric Barnier, Technical Director of Maison Louis Jadot in Beaune, France, since 2013, states the formation…
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Co-Founder, The Dead Rabbit
Jack McGarry
New York City, New York, United States
Head Bartender at The Dead Rabbit Grocery and Grog in New York, New York, Jack McGarry grew up in post-Good Friday Agreement Belfast and worked on a historically-based drinks…
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Chef
Mano Thevar
Singapore, Singapore
## Coming Up Malay and Indian roots, European training, and a measured Japanese influence all sit inside Mano Thevar’s cooking at Thevar in Singapore. The result is contemporary…
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Chef
Mariana Schurt
New York City, New York, United States
## The Path The work at Clemente Bar is built around a single room and the pace that room demands. As Senior Sous Chef and manager of The Studio, Mariana Schurt works inside a…
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Winemaker
Matt Stafford
Hastings, New Zealand
## Coming Up At Craggy Range, Matt Stafford built the discipline that would define his work, serving as associate winemaker from 2006–2010. The role sat close to the vineyard and…
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Founder, Native
Vijay Mudaliar
Singapore, Singapore
## Coming Up Singapore cocktail practice here is built through service in different bar formats rather than a single house style. Vijay Mudaliar first worked as a bartender at a…
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Chef
Christian Eckmann
Chicago, Illinois, United States
## The Climb Christian Eckmann’s career reads as a steady move through kitchens where technique, pace, and standards leave little room for drift. The first stop under French chef…
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Chef
Doug Psaltis
Chicago, Illinois, United States
## The Climb A line cook’s foundation was built in Queens heat, in Doug Psaltis’s Greek grandfather’s diner, where speed, repetition, and service set the terms. The sequence…
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Chef
Doug Psaltis | Christian Eckmann
Chicago, Illinois, United States
The work at Asador Bastian in Chicago is the clearest expression of Doug Psaltis | Christian Eckmann’s cooking: measured, disciplined, and built around fire, texture, and…
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Chef
Konstantin Filippou
Vienna, Austria
## The Path Konstantin Filippou’s career at Restaurant Konstantin Filippou in Vienna, Austria, is defined by continuity: chef from 2013, then head chef today. That progression…
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Chef
Max Wo
Taipei, Taiwan
In Max Wo’s work, the sequence is straightforward: train the craft, lead the service, then shape the room from above it. The throughline is Refined Cantonese cooking, framed by a…
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Chef
Michel van der Kroft
Harderwijk, Netherlands
## Coming Up At LTS, Michel van der Kroft started with a practical education that fed directly into kitchen work. The next step was De Kersentuin in Amsterdam, Netherlands, where…
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Chef
Thierry Theys
Duffel, Belgium
## The Climb In Europe’s more exacting kitchens, Thierry Theys built a method around precision, discipline, and a controlled hand. At Bar & Boeuf in Monaco, the pace of service…
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Beverage Service Professional
Thomas Kakalios
Chicago, Illinois, United States
Lead Sommelier work is floor work: reading the room, pacing the pour, and keeping the list legible without turning service into a lecture. At Asador Bastian in Chicago, Thomas…
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Winemaker
Ashley Hepworth
Napa, California, United States
Ashley Hepworth is Principal Winemaker, Consultant at Ashley Hepworth Wine Consulting in St. Helena, California, a role she has held since 2023. The work sits squarely in Napa…
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Chef
Giuseppe Iannotti
Telese, Italy
The restaurant gives his cooking its frame: a place where the same name, the same dining room, and the same kitchen have been used to build consistency over time. In that setting,…
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Chef
Hugo Muñoz
Madrid, Spain
Born in Madrid in 1982, Hugo Muñoz has built his work around hospitality as a craft: the timing, attention, and composure that make a dining room feel held. The kitchen is only…
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Head Chef, Lorenz Adlon Esszimmer
Jonas Zörner
Berlin, Germany
## Coming Up Berlin is the reference point in Jonas Zörner’s training: the city where he began as auszubildender at Facil from 2013, then carried that discipline into later…
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Chef
Pim Techamuanvivit
Bangkok, Thailand
Starting in technology before restaurant work, the public record around Pim Techamuanvivit is tied to Thai cooking translated through San Francisco dining rooms and Bangkok…
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Chef
Thomas Seifried
George Town, Cayman Islands
Fish and seafood cookery sets the register for the work Thomas Seifried leads in the Austrian capital: clean lines, controlled seasoning, and close attention to texture. At…
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Chef
Andreas Senn
Salzburg, Austria
## Today At SENNS.restaurant in Salzburg, Austria, the work is framed around ease, precision, and a room that does not overstate itself. Andreas Senn has been chef there since…
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Chef
Christian Geisler
Salzburg, Austria
Christian Geisler is the chef of SENNS.Restaurant in Salzburg, a role he has held since 2018. In a trade shaped by movement, his career has been built through kitchens that demand…
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Chef
Diego Gallegos
Fuengirola, Spain
## Coming Up At Sollo, Diego Gallegos works in a register where precision and restraint carry equal weight with invention. The role places him in a kitchen that reads as…
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Chef de cuisine
JeongIn Hwang
San Francisco, California, United States
Korean cooking here operates as a repeatable kitchen system: fire, fermentation, seasoning, prep, and service held within narrow tolerances. In Jeongln Hwang’s work, Korean…
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Chef
Rui Paula
Leça da Palmeira, Portugal
Portuguese cooking in Rui Paula’s work is built from domestic memory and restaurant discipline rather than from a clean break with the past. At Casa de Chá da Boa Nova in Leça da…
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Simone Caponnetto
Florence, Italy
Since 2021, Simone Caponnetto has been Executive Chef at Locale Firenze in Florence, a role that concentrates a career built across disciplined, high-pressure kitchens. Born in…
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Chef
Tony Gemignani
San Francisco, California, United States
## The Climb American pizza technique gets mapped here through California: dough management, oven work, timing, repetition, and the regional styles that turn a pizza program into…
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Chef & Owner, Ever
Curtis Duffy
Chicago, Illinois, United States
Curtis Duffy is the chef and owner of Ever in Chicago, a two-Michelin-star restaurant that opened in 2020, following the closure of his three-Michelin-star restaurant Grace in…
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Chef
Shotaro Kamio
Madrid, Spain
## The Climb Shotaro Kamio’s career has moved by accretion rather than leap, with each post adding another layer to the same working vocabulary. The years at Yoshi's, held until…
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Chef
Bernd Knöller
València, Spain
## Coming Up Training in theatre school sits unusually close to the discipline of service: Bernd Knöller moved from that background into kitchen work at Hotel Ochsen in Höfen,…
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Executive Chef & Owner, 100 Mahaseth | Wana Yook
Chalee Kader
Bangkok, Thailand
Chalee Kader is a Thai-Indian chef and restaurateur based in Bangkok, known for his nose-to-tail restaurants 100 Mahaseth, specializing in Northern Thai Lanna and Northeastern…
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Chef
Jari Vesivalo
Helsinki, Finland
Jari Vesivalo’s public record is unusually concentrated: the work is centered on Restaurant Jason in Helsinki, where Head Chef is less a title than a daily obligation to timing,…
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Chef
Macarena De Castro
Port d'Alcúdia, Spain
## The Path Technique is the throughline in Macarena De Castro’s training at Escuela de Hostelería de las Islas Baleares, where the kitchen’s basic disciplines — service,…
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Owner, Danico
Nico de Soto
Paris, France
Nico de Soto runs Danico in Paris and bartends there as owner. The symmetry matters in bar work: years spent in different cities and rooms have resolved into a place where the…
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Chef
Curtis Stone
Los Angeles, California, United States
The Australian chef, born in Melbourne, Victoria, Australia, in 1975, has carried a sense of command from the disciplined heat of London kitchens to the polished hum of Beverly…
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Chef
Fergus Henderson
London, United Kingdom
Architecture set the frame for Fergus Henderson’s kitchen thinking. The training gave him a way to work with structure, proportion and discipline; in his hands, those tools became…
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Chef
Hans van Wolde
Reijmerstok, Netherlands
Dutch fine-dining craft in Hans van Wolde’s work is tied to two houses: Beluga in Maastricht, which he founded and ran as founder and head chef until 2018, and Brut172 in…
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Chef
Safe Cruz
Madrid, Spain
## Coming Up At Gofio in Madrid, the work has been to turn Canarian cuisine into a defined restaurant language. Since 2015, Safe Cruz has kept that kitchen pointed toward the…
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Chef
Stefan van Sprang
Amstelveen, Netherlands
Stefan van Sprang is chef and owner of Aan de Poel in Amstelveen, Netherlands. The shape of his career is a measured progression through names that matter in Dutch kitchens:…
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Winemaker, Domaine Ponsot
Alexandre Abel
Morey-Saint-Denis, France
In Morey-Saint-Denis, France, Domaine Ponsot works inside a Côte de Nuits register where Pinot Noir, Aligoté, old wood and gravity are not decorative choices but part of the…
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Founder & Former Head Chef, Don Alfonso 1890
Alfonso Iaccarino
S. Agata Sui Due Golfi, Italy
Alfonso Iaccarino, born in Sant'Agata sui Due Golfi, Italy, to a family of hoteliers, co-founded Don Alfonso 1890 restaurant with his wife Livia in 1973 after training at the…
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Chef
Antonia Klugmann
Dolegna del Collio, Italy
## The Path At L'Argine a Vencò, Antonia Klugmann works with a clear regional base, using it as a starting point rather than an endpoint. The cooking is rooted in land and season,…
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Winemaker, Domaine Hudelot-Noëllat
Charles van Canneyt
Chambolle-Musigny, France
Burgundian cellar work is measured by how little it obscures the vineyard while still making a complete wine. Since 2008, that discipline has been practiced by Charles Van Canneyt…
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Winemaker
David Fonseca Guimaraens
Vila Nova de Gaia, Portugal
## The Path Since 1990, David Fonseca Guimaraens has been winemaker of Fonseca, shaping the house’s identity through repetition, calibration, and an exacting sense of proportion.…
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Winemaker
Emul Ross
Hermanus, South Africa
## Coming Up At Stellenbosch University, Emul Ross built the technical grounding that would carry into cellar work: study first, then the repetition and discipline of the trade.…
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Winemaker
Frédéric Lafarge
Volnay, France
The contemporary estate at Domaine Michel Lafarge in Volnay, France, is directed through accumulated cellar and vineyard decisions rather than display. In Frédéric Lafarge's work,…
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Co-Founder and Bartender, Bar Snack
Iain Griffiths
New York City, New York, United States
Iain Griffiths is a bartender and co-founder of Bar Snack in New York's East Village. Previously head of brand at Empirical Spirits, he opened the bar with Oliver Cleary in…
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Chef
James Cross
Ambleside, United Kingdom
James Cross is the owner and head chef of Lake Road Kitchen in Ambleside, United Kingdom, a role held since 2014. The Lake District restaurant has earned one Michelin star under…
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Winemaker
Jean-Louis Trapet
Gevrey-Chambertin, France
Pinot Noir in Gevrey-Chambertin rewards restraint more than force. At Domaine Trapet Père & Fils in Gevrey-Chambertin, France, Jean-Louis Trapet works within that register:…
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Chef
Manuel Ulrich
Donaueschingen, Germany
## The Path The line between trainee and head chef is unusually short when the same property frames both ends of the story. At Öschberghof in Donaueschingen, Manuel Ulrich started…
View →Co-Owner, Bar Snack
Oliver Cleary
New York City, New York, United States
Oliver Cleary is a Dublin-born New York bar owner and co-owner of Bar Snack in the East Village. He moved to New York in 2010, progressed from bartender to general manager at…
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Winemaker
Rose-Marie Ponsot
Morey-Saint-Denis, France
In Morey-Saint-Denis, the work is built on limestone, old wood, and repeated passes through the vines. At Domaine Ponsot in Morey-Saint-Denis, France, Rose-Marie Ponsot is sole…
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Chef
Stefan Doubek
Vienna, Austria
## Today A sequence of kitchens shaped the working discipline Stefan Doubek now brings to his own restaurant. He served as sous chef at Konstantin Filippou, then worked as chef at…
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Chef
Stuart Andrew
London, United Kingdom
Stuart Andrew’s route through London kitchens is defined by repetition, responsibility, and a clear working attachment to French cuisine. A chef built through service roles and…
View →Co-Founder and Co-Owner, The Cambridge Public House
Hugo Gallou
Paris, France
Hugo Gallou is a French hospitality entrepreneur and co-founder and co-owner of The Cambridge Public House. He and Hyacinthe Lescoët lived and worked in London before opening…
View →Co-Founder and Co-Owner, The Cambridge Public House
Hyacinthe Lescoët
Paris, France
Hyacinthe Lescoët is a French bartender and co-founder and co-owner of The Cambridge Public House. After studying advertising, he worked in London at Six Storeys and 69 Colebrooke…
View →Chef
Iñaki Arrieta
San Sebastián, Spain
From a single San Sebastián address, Iñaki Arrieta’s work is read through the dishes that define Rekondo: scrambled eggs with mushrooms, hake kokotxas, and glazed suckling pig. ##…
View →Co-Founder, The Clumsies and Line
Nikos Bakoulis
Athens, Greece
Nikos Bakoulis is an Athens bartender and co-founder of The Clumsies and Line. He opened Line in 2022 with Vasilis Kyritsis and Dimitris Dafopoulos, bringing the hospitality…
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Chef
Sergio Preziosa
Venice, Italy
## The Climb Formal training at Istituto Alberghiero locale set the base, but the shape of Sergio Preziosa’s work was built in kitchens that demanded range as much as repetition.…
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Co-Founder, The Clumsies and Line
Vasilis Kyritsis
Athens, Greece
Vasilis Kyritsis is an Athens bartender and co-founder of The Clumsies and Line. He opened Line in 2022 with Nikos Bakoulis and Dimitris Dafopoulos, developing the former art…
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Chef
Ayaka Terai
Tokyo, Japan
Her work is tied to sushi, and that gives The Bellwood a clear culinary center within its current team. In a kitchen culture that can drift toward novelty for novelty’s sake,…
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Chef
David Lai
Hong Kong, Hong Kong
## The Climb At the start of David Lai’s path, study at the University of California, Berkeley set the base, but the work moved quickly toward hospitality, where timing, service,…
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Chef
Isaac Loya
Salinas, Spain
Before Isaac Loya became chef and restaurant manager of Real Balneario in Salinas, Spain, his formation began on the restaurant floor, among the rhythms of service and the…
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Chef
Matteo Ferrantino
Hamburg, Germany
The measure of a chef’s career is often in the sequence of kitchens, and Matteo Ferrantino’s path is built that way: training, posting, promotion, and recognition, each step…
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Owner and Head Chef, Toqué!
Normand Laprise
Montréal, Canada
Normand Laprise (born 1961) is a Québécois chef and author who is the owner and head chef of Toqué! and Brasserie T! in Montreal, Quebec, Canada. He co-founded Toqué! in June 1993…
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Chef
Ray Adriansyah
Ubud, Indonesia
## The Climb Ray Adriansyah’s work runs through Locavore, Restaurant Nusantara (since 2017), and Locavore NXT, with each step widening the frame without losing contact with place,…
View →Chef
Yamato Imanishi
Macau, Macau
Simple cuisine, stripped of unnecessary decoration, is the working code behind Yamato Imanishi’s kitchens. At Ying in Macau, that code shows up as restraint in practice:…
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Chef
Eric Bost
Carlsbad, California, United States
## Coming Up Precision is the throughline in Eric Bost’s training and early kitchen work. Culinary Institute of America gave him the formal base, then Restaurant Guy Savoy in Las…
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Executive Chef, M.B
Erlantz Gorostiza
Guía de Isora, Spain
The Kitchen is not a job, it's a lifestyle. For Erlantz Gorostiza, that line is a working principle: cooking organizes the day, shapes the year, and defines the terms of the work.…
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Michelin-starred chef
Galton Blackiston
Morston, United Kingdom
“My ethos has always been to use seasonal produce – it just makes sense.” In Galton Blackiston’s hands, that reads as method rather than slogan: a way of working that starts with…
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Chef
Greg Anderson
Morston, United Kingdom
## The Climb At Morston Hall in Norfolk, the head chef role from 2014 to 2020 gave Greg Anderson the platform to build a reputation on control, calm and exacting standards. That…
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Chef
Justin Pichetrungsi
Los Angeles, California, United States
He is chef-owner of Anajak Thai Cuisine, where Thai cooking is built with refinement and composure, and where an extensive wine program sits alongside dishes that still move with…
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Chef
Xu Jingye
Shanghai, China
## Coming Up At 102 House in Shanghai, former chef Xu Jingye built a rare kind of continuity: first as chef-owner from 2006–2021, then as chef from 2021–2021. The address stayed…
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Chef
Jeroen Achtien
Kruiningen, Netherlands
His kitchen brief stays compact: local, marine, and named without excess. That restraint is the point. In Jeroen Achtien’s hands, the work leans on clarity, control, and a…
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Marc McCain
Austin, Texas, United States
His work is defined by steak, a narrow brief that sets the terms of the kitchen. Within that frame, Marc McCain has built a style that reads as disciplined rather than limited:…
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World's 50 Best Bars
Andreas Bergman
Stockholm, Sweden
At Tjoget in Hornstull, Stockholm, Andreas Bergman’s work reads first in the glass: clarity ahead of ornament, restraint ahead of flourish. His own rule is direct — "simple,…
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Chef
Angelo Agliano
Hong Kong, Hong Kong
His cooking is built from the clarity of fish and seafood, with restraint used as a working method rather than a decorative pose. Angelo Agliano’s line — “Doing a simple dish is…
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Winemaker
Arianna Occhipinti
Vittoria, Italy
Biodynamic winemaking in Vittoria is the frame for Arianna Occhipinti’s work: farming decisions, cellar work, and bottling are treated as linked parts of the same agricultural…
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Winemaker
Charles Lachaux
Vosne-Romanée, France
In Vosne-Romanée, France, Pinot Noir is worked under close scrutiny, with vineyard decisions carrying into the finished wine. At Domaine Arnoux-Lachaux, Charles Lachaux works with…
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Chiu Wai-kwan
Hong Kong, Hong Kong
## Coming Up Family teaching is the foundation here: Chiu Wai-kwan learned from his father from age 14, and that early instruction still reads through the work. The discipline…
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Winemaker
Etienne de Montille
Volnay, France
Etienne de Montille is the ninth-generation proprietor and winemaker of Domaine de Montille, a historic Burgundy estate in Volnay founded in the 1730s and revived by his father…
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Winemaker
Giovanni Neri
Montalcino, Italy
Giovanni Neri works the cellar in Montalcino, at Azienda Agricola Casanova di Neri di Giacomo Neri, where the house style is carried through named bottlings rather than broad…
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Chef
Hedda Bruce
Stockholm, Sweden
In Stockholm, Sweden, the bar program at Tjoget is built on a wide frame: classic cocktails carried by flavors and fragrances from Southern Europe, northern Africa, and the Middle…
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Director and Winemaker, Domaine des Lambrays
Jacques Devauges
Morey-Saint-Denis, France
The work at Domaine des Lambrays is an exercise in reading before deciding. In Jacques Devauges’s hands, the task is to express the Morey-Saint-Denis terroir through the…
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Chef
Kevin Tien
Washington DC, Washington DC, United States
## Coming Up The line work behind Kevin Tien’s cooking was shaped in restaurants with different temperatures, pacing, and expectations, and that range shows in the way he builds a…
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Chef
Luis Valderrama Silva
Maras, Peru
## The Path At Mil Centro in Moray, Peru, the work is shaped by altitude, terrain, and a kitchen culture that asks for restraint. Luis Valderrama Silva sits inside that context as…
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Winemaker, Domaine Sylvain Cathiard
Sébastien Cathiard
Vosne-Romanée, France
Pinot Noir in Vosne-Romanée is a craft of small tolerances: parcel, season, extraction, élevage, and the discipline not to overstate what the site can already carry. Within…
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Chef
Simon Martin
Manchester, United Kingdom
Simon Martin’s work at Mana in Manchester is built from a sequence of exacting kitchens and the habits they leave behind. Born in Warrington in 1991 and raised in Shropshire,…
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Pastry Chef/Baker
Susan Bae
Washington DC, Washington DC, United States
Susan Bae is the executive pastry chef at Moon Rabbit in Washington, D.C, where she is also a founding member. Her first reference point is plain: “I would say it was the…
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