The People · Page 121
The artisans of taste.
Winemaker
Alex Foillard
## Coming Up Study, fieldwork, and repetition shaped the early formation of Alex Foillard’s approach to wine. Agricultural school in Montpellier and Beaune gave him the technical…
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Bartender / bar director
Alex Gondzioulis
"When it’s a new venue, I’m going to write that list start to finish to set the tone." In that line, Alex Gondzioulis shows a working method built on sequence, pace, and control.…
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Wine luminary
Alex Hunt
## The Path Wine buying is a trade built on repetition, memory, and judgment, and Alex Hunt’s work has moved through all three. Trained at Oxford, he started on the ground floor…
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World's 50 Best Bars
Alex Jump
## Coming Up Training at the University of Tennessee, Chattanooga set the base. That sequence matters: floor service, bar back-up, and management all sit inside the same…
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James Beard Award winner
Alex Lee
Alex Lee's cooking is built on the disciplines of culinary training, global cuisine, and haute cuisine. The work reads as precision first: close attention to ingredients, control…
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Chef
Alex Piladu
Alex Piladu is originally from Italy, and that background shows in the work: a bias toward order, attention to detail, and a style that lets ingredients and place carry the…
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James Beard Award winner
Alex Seidel
Chef-owner of Mercantile in Denver, Alex Seidel has built a multi-venue practice on incremental progress rather than sudden expansion. The work reads as kitchen discipline made…
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Chef
Alex Simone
Alex Simone is Executive Chef at Le Sereno in Grand Cul de Sac, St. Barths, and Executive Chef of Il Baretto in Riyadh. His work sits between traditional and Modern Italian…
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Head Chef
Alexander Dinter
Alexander Dinter is Head Chef at 5.
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Chef
Alexander Flick
Alexander Flick is the winemaker at Weingut Alexander Flick in Bechtolsheim. No earlier school, post, or award is noted here, so the record stays narrow and useful. The name is…
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Alexander Harris
Before hospitality entered his life in earnest, Alexander Harris was on an engineering track and headed for a lucrative career in the pharmaceutical industry. That background…
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Head Chef
Alexander Hoppe
Alexander Hoppe is Head Chef at Chefs Atelier. The city is unknown.
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Chef
Alexander Kunz
## Coming Up Restaurant kitchens built around French technique depend on repetition before expression. Early in his career, Alexander Kunz worked as chef at Restaurant Kunz in…
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Master Sommelier
Alexander LaPratt
Master Sommelier Alexander LaPratt built his career through restaurant wine programs and the pressure points of service, moving from the dining room to the cellar, the classroom,…
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Chef
Alexander Loersch
Alexander Loersch runs the family business at Weingut Loersch in Leiwen, Germany, and has been responsible for cellar work there since 2002. The work is steady, exacting, and…
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Executive Chef
Alexander Robles
Alexander Robles is Executive Chef at Azotea.
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James Beard Award winner
Alexander Smalls
As he put it: “what is it? Maybe we can do this together!” The line fits Alexander Smalls, whose work moves between stage craft and hospitality without treating either as a…
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James Beard Award winner
Alexandra Eaton
## The Climb Technique and place sit at the center of Alexandra Eaton’s cooking. The work is grounded in local and Lowcountry recipes and ingredients, with attention given to…
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Alexandre
## The Essentials At the Paris restaurant, Alexandre’s cooking works through restraint, precision, and contrast. The plates read as modern, but the French and Asian references are…
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Head Chef
Alexandre Baranzelli
Alexandre Baranzelli is Head Chef at Auberge de La Mère Duval. The city is not specified.
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Winemaker
Alexandre Colomb
Alexandre Colomb took over as winemaker and oenologist at Domaine Bouvet-Jabloir in Auvernier, Switzerland, in 2002. At the estate, he is described as part of the 4th generation,…
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Cognac
Alexandre Gabriel
The American Distilling Institute honored Alexandre Gabriel in 2017, but the more useful read of the work starts upstream of the still. Distilling depends first on farm material:…
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Pastry Chef
Alexandre Gely
Ce natif de Poitiers, très attaché à son terroir, démarre son apprentissage chez Alain Rigaud à Saint-Julien-l’Ars qui lui donnera le goût du métier. Mais c’est la rencontre avec…
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Pastry chef
Alexia Santini
Alexia Santini is a pastry chef, and pastry is a discipline that runs on precision, timing, and control over small variables. A fraction of a moment can change the result, which…
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Pastry chef
Alexis Beaufils
Alexis Beaufils is tied to Confectionery Art and pastry, a field built on repetition, finish, and control. His work sits in the long line of French pastry craft shaped by houses…
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Head Chef
Alexis Brown
Alexis Brown is the head chef at Henrietta in Los Angeles.
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Wine authority
Alexis Lichine
## Today Alexis Lichine is listed as Russian, and that single descriptor does real work: it places the name in a national and cultural frame before any title or publication enters…
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Master distiller / blender
Alfred Barnard
Alfred Barnard is associated with *The Whisky Distilleries of the United Kingdom*, a work built on close observation, exact description, and the discipline of recording place as…
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Winemaker
Alfredo Cossetto
His work sits inside a three-generation family line: “We produce wine for three generations and continue our tradition.” ## The Climb At Cossetto family and Cossetto vina, the…
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James Beard Award winner
Ali Cohane
Ali Cohane co-founded Persephone Bakery in Jackson Hole, Wyoming, and the business is built around the kind of service rhythm that keeps a bakery moving: bread coming through on…
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Bartender / bar director
Ali Reynolds
At Stauning, advocacy is treated as part of service: a way to bring the trade into the category with enough context to use it well. Ali Reynolds puts it plainly: “At Stauning, we…
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James Beard Award winner
Ali Rosen
## Coming Up A background split between broadcast production and documentary work shaped Ali Rosen’s sense of timing, observation, and on-camera ease. At NBC, she worked as an nbc…
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World's 50 Best Bars
Alia Akkam
Alia Akkam writes across restaurants, bars, hotels, and travel with a reporter’s eye on service and setting. Her freelance work treats hospitality and design as connected…
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Wine luminary
Alice Feiring
## Career James Beard Award winner Alice Feiring also holds the Knight of the French Order of Agricultural Merit, a pairing that places her work across American food culture and…
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James Beard Award winner
Alice Laussade
Alice Laussade works in food writing with a voice that is sharp, exact, and hard to confuse with anyone else’s. At The Food Section, that voice becomes part of the craft itself: a…
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James Beard Award winner
Alice Medrich
Chocolate and chocolate desserts define Alice Medrich’s work, but the craft is broader than a single ingredient. Her desserts are built as composed objects, where texture,…
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World's 50 Best Bars
Alice Newport
Alice Newport’s introduction is partial but functional: “My name's Alice Newport, and I'm the James B.” The unfinished line still places the work clearly enough. Brand…
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James Beard Award winner
Alison A. Cook
Alison A. Cook is a chef, and in the absence of venue names, awards, or a formal trail of training details, that plain designation becomes its own kind of portrait. It leaves the…
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James Beard Award winner
Alison Cook
## Coming Up In criticism, the useful distinction is not between praise and complaint but between description and reading. Alison Cook’s own line — "In my world, anyway, food…
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Pastry chef
Alison Murphy
Alison Murphy’s work reads like pâte à choux handled properly: measured, layered, and exacting. The craft here is pastry built on repetition and control, with cake decorating and…
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Wine authority
Alison Napjus
## The Climb At Cornell University’s School of Hotel Administration, Alison Napjus entered hospitality through a program built around service discipline, palate calibration, and…
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James Beard Award winner
Alison Settle
James Beard nominee in 2022, Alison Settle came to the kitchen after years spent elsewhere, first in a preschool and then as an au pair in Munich, Germany. About seven years in…
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Master of Wine
Alistair Cooper
A Master of Wine since 2017, Alistair Cooper’s work reads as a progression through the trade’s practical disciplines: study at Newcastle University, export management for wineries…
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Wine authority
Alistair Cooper MW
Alistair Cooper MW carries the Master of Wine credential as the defining mark of his work. In trade terms, MW is not ornamental shorthand; it signals study, palate discipline, and…
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James Beard Award winner
Aliza Green
## The Essentials Farm-to-table cooking in Philadelphia was still taking shape when Aliza Green helped push it forward. Among the city’s first women chefs, she worked at a point…
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Winemaker
Aljoscha Goldschmidt
Aljoscha Goldschmidt works at Corzano e Paterno in the register of agronomy, where vineyard decisions shape what the estate can make and how it can be read. As Swiss managing…
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James Beard Award winner
Allan Benton
## Coming Up Middle Tennessee State University gave Allan Benton the framework for a career built on repetition, discipline, and patience rather than display. That grounding shows…
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James Beard Award winner
Allecia Vermillion
Allecia Vermillion has built her editorial practice around urban foodways: the restaurants, bars, and table culture that reveal how a city moves. Since 2011, she has overseen food…
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Other
Allegra Angelo
## The Path Training at Emory University, the Culinary Institute of America, and a New England prep school set Allegra Angelo up for a career that moved between classroom…
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Wine luminary
Allen Meadows
## Today Wine expertise at Aquavit in New York, NY in 2023 sat alongside a long prior career in corporate strategy and finance. Allen Meadows first worked as senior-vice-president…
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James Beard Award winner
Allen Susser
## The Climb Training at New York City Technical College and Florida International University gave Allen Susser the technical base behind a career built on discipline and…
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James Beard Award winner
Allison Hooper
## The Path Allison Hooper has been co-founder of Vermont Creamery since 1984, and that date matters: it places her inside the early period when American artisan cheese was still…
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James Beard Award winner
Allison J. Cleary
Allison J. Cleary’s work in food journalism sits on two linked disciplines: reporting that can hold detail, and editing that can shape it into clean, readable form. The craft here…
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Winemaker
Alois Gross
## The Path The house is linked with whites that are built for precision rather than excess, and Gross’s name is attached to that style through Šipon (Furmint), Sauvignon and Beli…
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Winemaker
Alois Kracher
Sweet-wine work in Austria changed when botrytised fruit was treated as more than residual sugar. In Alois Kracher’s hands, Austrian dessert wines were framed around fruit,…
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Chef
Alois Neuschmid
Born in Tirol, the work moved through named Bavarian kitchens: the discipline of Koch at Tantris, the owner-cook model at Lois, and the combined chef-patron and Küchenchef role at…
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Culinary legend
Alton Brown
Alton Brown is the writer, host, and showrunner of Good Eats, the credit that anchors a career split across food television and broadcast commentary. The line back to home…
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Chef
Alvaro Pecorari
# Alvaro Pecorari Estate production at Lis Neris is tied to San Lorenzo Isontino, Italy, and to the continuity of a family business. As owner and producer, Alvaro Pecorari carries…
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Master of Wine
Álvaro Ribalta Millán
Álvaro Ribalta Millán became a Master of Wine in 2021, a designation that carries weight in a trade built on assessment, precision, and sustained scrutiny. In wine, the title…
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Other
Alyssa Mikiko DiPasquale
Alyssa Mikiko DiPasquale has owned The Koji Club in Brighton, Massachusetts, since 2022, and the work there puts sake at the center of her public practice. From Simmons College to…
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James Beard Award winner
Amal Naj
There is restraint in the way the roles are stated. Rather than building a public legend around pedigree or place, the description keeps the focus on the craft categories that…
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Master of Wine
Amanda Barnes
Amanda Barnes arrived at TAO Chicago in 2024 after a career built the old way: one station, one kitchen, one layer of control at a time. By the time she became executive chef at…
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World's 50 Best Bars
Amanda Gunderson
Amanda Gunderson built Another Round Another Rally out of a specific reading of restaurant work: the industry had gaps in health care access, emergency coverage, and work-life…
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James Beard Award winner
Amanda Hesser
American writer Amanda Hesser built her name by moving between reporting, editing, and publishing with a practical understanding of how food writing works on the page and in the…
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Bartender / bar director
Amanda Wan
Amanda Wan appears in the record only as a name and role label, a silhouette rather than a fully drawn profile. In the language of magazine portraiture, those are the details that…
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Master Sommelier
Amar Boudjaoui
Amar Boudjaoui works at the point where service, cellar knowledge, and dining-room timing have to hold together. As Restaurant Manager at Ormer Bar & Restaurant in Jersey, and…
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Instructor & Co-Founder
Amaury Guichon
Born on 15 March 1991 and French-Swiss, Amaury Guichon works in the branch of pastry where chocolate, sugar, cream, and structure are asked to carry illusion as well as flavor.…
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Chef
Amédée Bécherraz
## The Path A polished culinary voice is built through repetition, station work, and judgment under service pressure; early in his career, Amédée Bécherraz worked at Bottega,…
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Winemaker
Amedeo De Luca
His work is anchored to a single estate and a long continuity of ownership and production. Since founding Collefrisio in 2004, Amedeo De Luca has kept his practice tied to the…
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Winemaker
Amélie Osmond
## Coming Up Since 2015, Amélie Osmond has held the dual discipline of vigneronne and winemaker at Château Le Clos du Notaire in Bourg-sur-Gironde, and that pairing defines the…
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Chef
Amit Kumar
In New York, the Junior Sous Chef role at Eleven Madison Park places prep, service, and station leadership under close scrutiny. Amit Kumar brings a résumé built across Noma, ROOH…
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Other
Amy Brandwein
Before Amy Brandwein became chef and owner of Centrolina in Washington, D.C, a role she has held since 2015, her work moved through the Washington restaurant world with the kind…
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James Beard Award winner
Amy Chaplin
Raised in rural New South Wales, Amy Chaplin came up on a whole-food table shaped by vegetarian parents. That early rhythm—seasonal, grounded, and disciplined—still frames the…
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Sommelier
Amy Mundwiler
Her entry point into wine was a specific glass, then the work that followed it. Amy Mundwiler has said, “It all started with a glass of Cabernet Franc from Chinon in a little wine…
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Sommelier
Amy Racine
## Coming Up Training at the Culinary Institute of America in 2010, and later at the Culinary Institute of America, Napa campus, gave Amy Racine the technical base for beverage…
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James Beard Award winner
Amy Thielen
## The Path Midwestern cooking becomes legible in the hands of a cook who can move between restaurant discipline and regional memory. Amy Thielen trained at Macalester College…
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Sommelier
Amy Thurmond
## At a Glance Bartending gave Amy Thurmond a sharper palate, and the bar became a place where repetition turned into refinement. That work builds a practical sense of balance,…
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Other
Ana Castro
At Acamaya in New Orleans, Mexican mariscos is built from materials that change with the day: seafood moving through the Gulf’s rhythm, rice used as a carrier of flavor, moles…
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Other
Anais Paniagua
## The Climb Before founding a restaurant project, Anais Paniagua worked as a soldier in the US Army. In 2018, she founded Doña Maria, the Irving, Texas project she leads today.…
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World's 50 Best
Analiese Gregory
Beyond that single verified link, the record for Analiese Gregory is deliberately spare, and that spareness matters in trade publishing. In a field that often overloads a profile…
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World's 50 Best
Anatoly Komm
Anatoly Komm is a chef from Moscow, Russia, working across molecular gastronomy, a modern twist on Russian cuisine, and avant-garde riffs on black bread and borscht. His line,…
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Bartender / bar director
Andie Bulley
That title is the clearest anchor available, and it places Andie Bulley in the narrow, high-pressure space where hospitality becomes both performance and architecture: the visible…
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World's 50 Best
Andoni Aduriz
He has reduced that long run to a blunt line: “All logic says we shouldn’t still be here.” It lands as both fact and challenge. Set beside his description of the restaurant as “a…
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Chef
André Chiang
Chef patron of 1887 by André in Singapore, André Chiang has built a career that moves between celebrated kitchens, island resorts, and cities where his ideas could take root and…
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James Beard Award winner
Andre Domine
Andre Domine is identified simply as a chef, and that designation carries the weight of the work itself: the tempo of service, the discipline of timing, and the attention required…
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James Beard Award winner
Andre Kikoski
## The Path A disciplined foundation at Harvard University and Wesleyan University shaped Andre Kikoski’s approach before practice ever did: structure, space, and idea were…
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Winemaker
André Mathieu
## Career André Mathieu managed the estate with Jérôme at Domaine Mathieu in Courthézon, France, from 1980 to 2014. In 1987, he took over from his father. From 2014 to the…
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Michelin-starred chef
André Michelin
André Michelin is identified as a Michelin-starred chef, and that single designation does a great deal of the work. In the language of dining, it is a phrase that carries its own…
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Winemaker
André Rousseau
André Rousseau works at the seam between vineyard and cellar, but his standard starts with the crop. As winemaker at Rhebokskloof in Paarl, South Africa, he keeps the order clear:…
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James Beard Award winner
André Soltner
French-American by nationality, André Soltner built his reputation on classic French cookery handled with restraint, on the comfort-food logic of Alsace, and on a cellar shaped…
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Chef-Owner
André Stolle
André Stolle is Chef-Owner of THE LISBETH.
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Michelin-starred chef
Andrea Accordi
Andrea Accordi is a Michelin-starred chef, and that remains the clearest marker on the public record. In trade terms, that distinction signals work measured against a tight…
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Winemaker
Andrea Bernardini
Andrea Bernardini is consultant winemaker at La Bollina in Serravalle Scrivia, Italy, where his wine work now centers. Trained first in enology and viticulture at the University…
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Winemaker
Andrea Brocco
Andrea Brocco is the enologist and agronomist of Corte dei Venti in Montalcino, Italy, a role that sits at the meeting point of earth and cellar, where the work of reading a…
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Winemaker
Andrea Brunelli
## Coming Up Since 2011, Andrea Brunelli has been the owner and winemaker of Corte Bravi / Società Agricola Corte Bravi. The role is defined less by display than by continuity:…
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Chef
Andrea Calstier
## The Path Training at Restaurant Christophe Bacquie and Daniel in NYC gave Andrea Calstier a base built on precision, French culinary influences, and technical rigor. That…
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Winemaker
Andrea Costanti
Since 1982, Andrea Costanti’s work has been tied to the family home, the vineyard rows, and the cellar in one continuous line of stewardship, with Brunello di Montalcino as the…
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James Beard Award winner
Andrea Fazzari
## The Path Andrea Fazzari came up through fashion public relations at Giorgio Armani and Dolce & Gabbana, where presentation, timing, and control of image were part of the job.…
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James Beard Award winner
Andrea Freeman
## Coming Up The Law Clerk years are the place where the method sharpens: close reading, procedural discipline, and attention to the record. Andrea Freeman spent 2006–2008 as Law…
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World's 50 Best Bars
Andrea Grujic
## The Essentials Andrea Grujic frames bartending as craft shaped by timing, recognition, and the right push from others. The work enters her story as a side gig, but the lesson…
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