The People · Page 120
The artisans of taste.
Master Sommelier
Adam Michocki
## The Climb Service-floor precision and cellar discipline define the early path here: Adam Michocki moved through Shaun Rankin at Grantley Hall, The Glasshouse, and The Man…
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Chef
Adam Pawlak
Adam Pawlak is the chef and owner of Egg & Flour Pasta Bar in Milwaukee, Wisconsin. The work there reflects the shape of a kitchen career built the hard way: training, service,…
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Master Sommelier
Adam Pawlowski
## The Climb Polish by background, Adam Pawlowski built his reputation in wine service through repetition, standards, and floor discipline. At Northcote, a Michelin starred…
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James Beard Award winner
Adam Platt
## The Climb Schooling across Washington, D.C, the American School in Japan, Georgetown University School of Foreign Service, and Columbia University Graduate School of Journalism…
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Master of Wine
Adam Porter
## The Climb Training at Southern New Hampshire University gave Adam Porter the base for work that moves between kitchen discipline and the wider demands of hospitality. In the…
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James Beard Award winner
Adam Rapoport
## Career Editor-in-chief at Bon Appétit from 2010 to 2020 gave Adam Rapoport a role built around edit, selection, and pace rather than line work. That decade is the one most…
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World's 50 Best Bars
Adam Robb
## Coming Up Food writing, city reporting, and visual storytelling are the three lanes that define Adam Robb’s bylines. The early work at @restaurantgirl — a parody account built…
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James Beard Award winner
Adam Sachs
## The Path Food media and magazine editing were already in conversation when Adam Sachs entered through the editorial side, as editor of the food section at Time Out New York.…
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James Beard Award winner
Adam Sobel
Founder of Aether Group, Adam Sobel’s career has been built in kitchens that reward discipline over noise. The work runs through a precise line: Chef — Bradley Ogden (Las Vegas),…
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Sommelier
Adam Waddell
## The Climb Restaurant service is where Adam Waddell learned the basics that matter most in wine: pace, attention, and how to read a dining room without forcing it. In roles at…
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Executive Chef
Adam Wong Lung-to
Executive Chef Adam Wong Lung-to of Forum Restaurant in Wan Chai, Hong Kong works inside Fine Cantonese cuisine, a discipline where value is carried by timing, texture, heat…
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Head Chef
Adam Wright
A kitchen lineage can be read through continuity as much as movement. In Adam Wright’s case, the fixed point is The Waterside Inn in Bray-on-Thames, where the Norfolk-born chef…
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World's 50 Best Bars
Adaorah Oduah
Award-winning food and culture writing depends on precision, and Adaorah Oduah keeps that emphasis front and center. The distinction she asks to be kept with her name is part of…
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James Beard Award winner
Adina Steiman
From Le Cordon Bleu and Oberlin College to Senior Staff Editor, NYT Cooking at The New York Times, Adina Steiman built a practice across food writing, editing, cooking, and recipe…
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World's 50 Best
Aditi Dugar
## Coming Up Portfolio hospitality, when it is built as craft rather than as brand spread, depends on format discipline: tasting restaurant, lab, catering, bakery, café and coffee…
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Chef
Adolf Störzel
Adolf Störzel works the family-run estate at Weingut Adolf Störzel in Rüdesheim am Rhein, Germany, where vineyard and cellar set the pace. As winemaker, he gives structure to the…
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Winemaker
Adrià Pérez
## Coming Up Winemaking at Les Cousins and Cims de Porrera has been Adrià Pérez’s work since 2007, with the emphasis on consistency, site character, and the kind of cellar control…
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James Beard Award winner
Adrian Bailey
Adrian Bailey is a chef whose self-description arrives with the same urgency and plainspoken energy one imagines in a bustling kitchen service: “Head chef by day, chef by night,…
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Chef
Adrian Beben
Adrian Beben’s work at WANDAL in Warsaw treats Polish cuisine as a field for selection, not preservation alone. The menu and wine list are both drawn from regions within 1000 km,…
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Head Chef
Adrián Figueroa
Adrián Figueroa is Head Chef at Omakase. The city is unknown.
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James Beard Award winner
Adrian Miller
At Stanford University in 1991, Adrian Miller started the kind of training that could support work in government, law, and later church leadership. The useful part of that…
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Hotelier
Adrian Zecha
## The Making Luxury hospitality, in Adrian Zecha’s case, was built from publishing, travel intelligence, and site judgment before it became a resort language. The education…
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James Beard Award winner
Adriana Velez
## The Path Brigham Young University and Hunter College sit behind a career built for pace, range, and editorial control. Adriana Velez brings that training into food media as a…
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Chef-Owner
Adrien Descouls
Adrien Descouls is the chef-owner of Origines. The city is unknown.
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Master distiller / blender
Aeneas Coffey
Aeneas Coffey was an Irish excise officer who became Inspector-General of Excise for Ireland. He later owned Dock distillery in Dublin. His career moved between state service and…
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Winemaker
Agnes Levet
Agnes Levet is the owner and winemaker at Vignobles Levet in Ampuis, in Côte-Rôtie, France, where the family domaine has anchored her work since 2004. The craft here is shaped by…
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Bartender
Ago Perrone
Cocktail work at hotel-bar level depends on control of classics, service rhythm, and enough contemporary pressure to keep the form current. In London, Ago Perrone has built that…
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Chef
Agostino D'Angelo
## Where They Are Now At Brizza, Villa Sant'Andrea, A Belmond Hotel, Taormina Mare, the work reads through a Sicilian pantry kept direct and unadorned. Agostino D'Angelo’s…
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Winemaker
Agostino Migliorati
## The Path At Bersi Serlini, Agostino Migliorati’s title as Chief Executive Officer and winery manager describes a job split between oversight and the daily mechanics of…
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Asia's 50 Best
Agustin Balbi
## The Climb Technique is the through-line in Agustin Balbi’s early career: a training base in the United States, then the kitchen at Cuisine[s] Michel Troisgros in Tokyo, Japan,…
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James Beard Award winner
Ahmad Sanji
Ahmad Sanji leads the kitchen at AlTayeb in Dearborn and Garden City, Michigan, where Italian and French technique is used to sharpen traditional Lebanese cooking rather than…
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James Beard Award winner
Ahmed Ali Akbar
American Ahmed Ali Akbar works in food media by keeping the conversation tight, direct, and grounded in what’s on the table. On BuzzFeed podcast See Something Say Something, where…
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Bartender / bar director
Ahmed Yahi Mido
Co-founder of Café Moderne in Paris since 2012, Ahmed Yahi Mido built his bar identity far from France, beginning in Brooklyn, New York. It was there, in the city’s late-night bar…
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Bartender / bar director
Aidan Bowie
Before Aidan Bowie became Beverage Director at The Dead Rabbit, the work passed through three service markets with different demands: Glasgow, London, and New York City. The…
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Michelin-starred chef
Aiden Byrne
# Aiden Byrne ## Career - **Owner / operator** — The Collingwood, West Kirby - **Runner / operator** — British Grill, Macdonald Hotel, Craxton Wood, near Chester - **Owner /…
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Master of Wine
Aina Mee Myhre
Her palate is set for wines that hold a line: dry, precise, and structurally sure, the sort that finish clean and leave little behind except shape and balance. ## The Climb…
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Culinary legend
Ainsley Harriott
After training at Westminster College, Ainsley Harriott moved into television and became presenter on Ready, Steady, Cook. That shift is the useful one: from formal training to a…
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Head Chef
Aishling Moore
Aishling Moore is Head Chef at Goldie. City is not specified.
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World's 50 Best
Aitor Arregui
The One Michelin star awarded to Elkano gives a public marker for the grill work practiced at the family restaurant in Getaria, Basque Country, Spain, where Aitor Arregui works as…
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Michelin-starred chef
Akira Back
Born in Seoul, Korea, and now American, Akira Back built his name through movement between disciplines: the professional snowboarding circuit, then kitchen work, then chef and…
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Master distiller / blender
Al Young
American master distiller and blender Al Young speaks from the authority of a long-running bourbon record, one tracked as much through trademark history as through family memory.…
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James Beard Award winner
Al Zehnder
## Coming Up At Zehnder's of Frankenmuth, the work is still organized around family-style chicken dinners, and Al Zehnder’s role as chairman and CEO keeps that format at the…
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Winemaker
Alain Chabanon
Alain Chabanon is the winemaker of Domaine Alain Chabanon in Lagamas, France, where vineyard and cellar are worked as a continuous read of site, season, and soil. ## The Climb…
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Culinary legend
Alain Chapel
The Michelin Guide gave Alain Chapel its highest recognition: three Michelin stars. That accolade belonged to a French chef whose restaurant work near Lyon, France, and whose…
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Pastry Chef
Alain Chartier
Artisan glacier – chocolatier, Alain Chartier est installé à Vannes depuis 2004. Meilleur Ouvrier de France Glacier en 2000, Champion du monde des desserts glacés en 2003, son…
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Winemaker
Alain Geoffroy
Alain Geoffroy’s work is defined by the estate in Beine, France that carries his name. At Domaine Alain Geoffroy, the line of continuity matters more than a long register of…
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Winemaker
Alain Jeanniard
Alain Jeanniard has been winemaker of Domaine Alain Jeanniard in Morey-Saint-Denis, France, since 2007. In Burgundy, where each slope and parcel carries its own terms, his work…
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Head Chef
Alain Koenig
Alain Koenig is Head Chef at Fischerstube. The city is unknown.
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Pastry chef
Alain LeNôtre
President of Culinary Institute Lenotre in Houston, Texas, United States, Alain Lenotre works in pastry as a discipline of control: texture, temperature, and timing set the terms,…
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Pastry chef
Alain Roby
## The Climb Pastry at this level starts with service under pressure. Alain Roby’s first positions placed sugar work in highly exacting settings: Private Pastry Chef to the Shah…
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Chef Patron
Alain Roux
Before the chef-patron role at The Waterside Inn in Bray, Berkshire, England, the working formation was French and classical: pastry apprenticeship, restaurant training,…
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Master distiller / blender
Alan Bishop
Alan Bishop is the kind of operator whose career reads like a study in steady ascent: a path shaped less by flash than by discipline, timing, and a deep familiarity with how a…
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James Beard Award winner
Alan Davidson
## At a Glance Food history is the primary field attached to Alan Davidson’s name, and it frames the work as scholarship in the service of cooking rather than as venue-led profile…
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Pastry chef
Alan DUMONCEAUX
## The Climb At NAIT, the chair role in baking and Pastry Arts and Professional Meat Cutting and merchandising demanded range as much as precision, and Alan DUMONCEAUX held it in…
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Alan Loh
The frame is direct: a working chef, a defined restaurant, a clear city, and a culinary focus stated without ornament. Yet within that simplicity sits the outline of a career that…
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Executive Chef
Alan Mileykovsky
Alan Mileykovsky is Executive Chef at Next Restaurant.
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James Beard Award winner
Alan Richman
Alan Richman is a restaurant critic and National Magazine Award winner, with a career built on judgment, reporting discipline, and close attention to what happens at the table. He…
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Restaurateur / hotelier
Alan Stillman
Alan Stillman built around a simple operating idea: a room needs energy, a clear point of view, and enough attitude to make a night feel distinct. T.G.I. Friday's in Manhattan…
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James Beard Award winner
Alan Sytsma
## The Climb Training at French Culinary Institute gave Alan Sytsma a working kitchen vocabulary before he moved that knowledge into editorial practice. The result is a…
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James Beard Award winner
Alan Tardi
He said he got into wine through food, and that is the cleanest way to read Alan Tardi’s work: kitchen discipline first, then wine education, writing, and consulting. The table…
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Other
Alan Walter
Alan Walter works in mixology at Loa Bar in New Orleans, where the job is not just to make a drink taste right, but to make it sit right in the room. In that setting, the bar…
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James Beard Award winner
Alan Wong
## The Climb Formal training at Kapiʻolani Community College Culinary Arts program gave Alan Wong a base in technique before the line work at Lutèce in New York City tightened it…
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Head Chef
Alatz Bilbao
Alatz Bilbao is head chef at Bakea. The city is not specified.
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Pastry Chef
Alban Guilmet
La pâtisserie d’Alban, c’est avant tout une histoire de gourmandises et de travail bien fait ! Passionné par son métier, il rejoint Paris et la haute pâtisserie au sein de la…
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Chef
Albert Adrià
Albert Adrià is the head chef of Enigma in Barcelona, a role that suits a career built on precision, instinct and an almost architectural sense of possibility. Born on 20 October…
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Master distiller / blender
Albert B. Blanton
Albert B. Blanton worked as a master distiller and blender, a title that joins two disciplines under one set of hands: making spirit and shaping its final character. The work…
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Winemaker
Albert Grivault
The same year, he bought the Clos des Perrières vineyard, fixing Albert Grivault’s name to one of the village’s defining parcels. In Burgundy, that kind of purchase is more than…
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James Beard Award winner
Albert Kumin
Albert Kumin earned his place through pastry work that moved from the White House in Washington, D.C, to Windows on the World in New York and then to the Four Seasons in New York.…
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Winemaker
Albertino Pardi
Albertino Pardi works as winemaker at Cantina Fratelli Pardi in Montefalco, Italy, where vineyard and cellar decisions stay tied to tradition, detail, and balance. The wines carry…
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Winemaker
Alberto Coffele
## The Climb Viticulture at Istituto Agrario di San Michele all’Adige gave Alberto Coffele the practical base this work demands: discipline in the vineyard, precision in the…
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Chef
Alberto Lozano
## The Climb At Huset Restaurant in Longyearbyen, Svalbard, Norway, the head chef role has been Alberto Lozano’s since 2022, with the kitchen run as a place of order under…
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Chef
Alberto Morisawa
Alberto Morisawa works the line between Asian regional traditions and contemporary service, with the cooking at Masa Japanese Cuisine in Frankfurt on the Main centered on…
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Winemaker
Alberto Paltrinieri
Alberto Paltrinieri is the owner and winemaker of Paltrinieri / Cantina Paltrinieri, the estate tied to Paltrinieri in Sorbara, Modena, where the work revolves around Lambrusco di…
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Winemaker
Alberto Pezzuoli
Alberto Pezzuoli works in Grasparossa di Castelvetro, Italy, where Lambrusco Grasparossa di Castelvetro is the defining material at Azienda Agricola Pezzuoli. The work is…
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Bartender / bar director
Alberto Pizarro
Alberto Pizarro founded Bobby Gin in Barcelona, and the bar has come to stand for a precise, polished style rooted in the city that shaped it. The work reads less as volume than…
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Bartender / bar director
Alberto Soria
Alberto Soria has built his work around sushi, and that narrow focus gives the career its shape: Buenos Aires at one end, Japanese cuisine at the other, with years of disciplined…
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Winemaker
Albin Jacumin
Albin Jacumin works at Domaine Albin Jacumin in Châteauneuf-du-Pape, where the brief is finesse, not force. The wines are built to keep the vineyard readable in the glass, with…
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Winemaker
Aldo Demarie
## Coming Up Since 2019, Aldo Demarie has held the combined post of titolare and winemaker at Demarie in Vezza d'Alba. The arrangement puts ownership and cellar work in the same…
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Restaurateur / hotelier
Alec Dalton
## The Climb In 2026, Alec Dalton stands at the front of a Boston University classroom as an adjunct professor at Boston University School of Hospitality Administration, bringing…
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James Beard Award winner
Alejandro Barrios Carrero
## The Path Alejandro Barrios Carrero’s work as proprietor of ABC reads in terms of space-making: atmosphere, flow, and the way a room is organized for use. The discipline is…
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Chef
Alejandro Wilbrand
Bergisches Land gives the kitchen its grain: regional venison, beef for tartare, veal sweetbread, and the market’s changing measure of the season. In Odenthal, Germany, Alejandro…
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Wine authority
Aleks Zecevic
## Coming Up Wine tasting demands a palate that can register detail without losing the larger frame. Aleks Zecevic built that discipline through work across New York City’s wine…
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James Beard Award winner
Aleksandra Crapanzano
## The Path New York and Paris shaped Aleksandra Crapanzano’s sense of taste and sentence-making in parallel: one city brisk, the other exacting, both visible in the way her work…
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Other
Alen Ramos
His work at a Colorado bakeshop he co-founded in 2021 sits on years of training and service. The result is pastry built on technical precision, repeated daily in front of hungry…
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Winemaker
Aleš Kristančič
Aleš Kristan runs Movia in Dobrovo, Slovenia, where winemaking follows the pace of the vineyard rather than the demands of force. Organic farming, worked through biodynamic…
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Winemaker
Alessandro De Stefani
Marzemino and the vineyards of Fossalta di Piave set the working frame at De Stefani, where family succession is part of the production record rather than decoration. As…
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Winemaker
Alessandro Locatelli
He puts the brief plainly: “Our goal is to produce a Barolo that has the strength of a classic, capable of always telling a new story, that can last over time.” In Alessandro…
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Chef
Alessandro Michelon
Alessandro Michelon works as the oenologist at Masseria Borgo dei Trulli in Maruggio, Puglia, Italy. That placement matters: oenology sits at the point where site, cellar…
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Bartender
Alessandro Palazzi
## Career Arc Hospitality training in the early 1970s still treated service, kitchen discipline, and bar work as connected trades. Alessandro Palazzi entered that route at…
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James Beard Award winner
Alessandro Stratta
## The Climb Precision, discipline, and detail were set early in Alessandro Stratta’s training at California Culinary Academy, and the next kitchens tightened that framework. He…
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Pastry chef
Alessandro Tiscione
Executive Pastry Chef Alessandro Tiscione has built a career in pastry with the steady assurance of someone who found his calling early and never lost sight of it. His path begins…
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Winemaker
Alessio Di Majo
Owner and winemaker at Di Majo Norante in Campomarino, Italy, Alessio Di Majo is defined first by stewardship: the steady, hands-on work of tending an estate whose wines carry his…
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Chef
Alessio Pirozzi
## Coming Up Technique starts early in this file: Alessio Pirozzi trained at Villa Santa Maria culinary school, where the fundamentals of discipline and repetition were laid in…
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James Beard Award winner
Alex Bois
## The Path At Sullivan Street Bakery in New York, Alex Bois worked as a baker under Jim Lahey, then carried that experience to High Street on Market in Philadelphia, where he…
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Chef
Alex Branch
In San José del Cabo, freshness is handled as technique: texture, contrast, and sharp pairing, not as decoration. At Nao Cabo, Alex Branch applies Mediterranean-Baja fusion as a…
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James Beard Award winner
Alex Busansky
Alex Busansky works at the overlap of advocacy and administration, and the title president and founder of Impact Justice only covers part of the brief. With bases in Oakland and…
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Hotelier
Alex Calderwood
Calderwood's hospitality work used quirky vintage interiors and an eclectic style to position the hotel room as both budget access and lifestyle signal: shared-bathroom rooms sat…
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Distiller
Alex Chasko
## The Route Whiskey education often starts with adjacent disciplines before it narrows into distillation. For Alex Chasko, that base was built at the University of Oregon and…
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Restaurateur / hotelier
Alex Curley
## Coming Up At George Mason University, Alex Curley built the academic base for a career in hospitality operations, then carried that work into Southern Proper Hospitality, where…
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Alex e Vittorio Manzoni ·
At Assonica in Sorisole, Bergamo, the work of Alex e Vittorio Manzoni is built on a simple rule: let the territory set the terms. Vegetables carry the menu, not as support, but as…
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