The People · Page 122
The artisans of taste.
World's 50 Best Bars
Andrea Gualdi
Australian Bartender of the Year, Andrea Gualdi has been recognised for cocktails that balance precision with expression. The work sits in the details: structure, pacing and…
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Chef
Andrea Guerini
## The Climb At Villa d'Este in Cernobbio, on the banks of Lake Como, Andrea Guerini’s path reads as a closed loop: he started there as Executive Sous Chef, and returned by way of…
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James Beard Award winner
Andrea Immer
James Beard Award recognition tracks Andrea Immer from Southern Methodist University to Morgan Stanley and then into wine at Windows on the World in New York City. The sequence is…
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James Beard Award winner
Andrea Immer Robinson
Master Sommelier Andrea Immer Robinson has built a career around wine service and wine education, moving between dining room, classroom, and travel service without losing sight of…
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James Beard Award winner
Andréa Lawson Gray
She began in New York City’s Little Italy, and that early setting still reads in Andréa Lawson Gray’s work: attention to lineage, fluency with migration, and an understanding that…
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Chef
Andrea Mantengoli
"We are the in-between generation." ## The Climb Since 1988, the vineyard has been the first site of responsibility at Cantina La Serena, where Andrea Mantengoli has worked as…
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Master distiller / blender
Andrea Marie Wilson
## The Path Kentucky Bourbon is maintained as much through association work as through distillery work: standards, advocacy, institutional memory and peer accountability all shape…
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Sommelier
Andrea Martinisi
## Career Andrea Martinisi’s work has been built around exact service: reading a table early, staying ahead of a guest’s needs, and treating each pour as part of the wider…
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Winemaker
Andrea Petrini
## The Climb At Tenuta dell'Ugolino, Andrea Petrini works in the dual register of proprietor and winemaker, with the estate in Castelplanio as the base for his current production.…
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Master Sommelier
Andrea Robinson
Her teaching starts with the premise that wine should be usable. Andrea Robinson says it plainly: “Easy! I work to simplify a complicated topic and to give people confidence that…
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Chef
Andrea Schnell
## Coming Up Andrea Schnell’s training at Johnson & Wales University sits behind a career built through a run of New England kitchens, each one adding another layer of discipline…
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Pastry Chef
Andreas Acherer
Andreas Acherer a toujours eu l’intention de rouvrir la boulangerie de son grand-père. C’est pourquoi il est parti à Vienne en Autriche pour apprendre l’art de la pâtisserie.…
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Winemaker
Andreas Adam
## The Climb At Geisenheim University, Andreas Adam built the technical base for estate work in the Mosel: viticulture, cellar practice, and the discipline needed to move between…
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Winemaker
Andreas Barth
Andreas Barth has been winemaker at Lubentiushof in Niederfell, Germany, since 1994. That length of service matters in cellar work: it gives a winemaker time to read a site across…
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Chef
Andreas Bickelmaier
Andreas Bickelmaier works the vineyard and cellar at Weingut Bickelmaier in Oestrich-Winkel, Germany, where winemaking is framed as practical stewardship: attention to site,…
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Chef
Andreas Dichristin
Andreas Dichristin’s work at Trpfltalhof in Caldaro, Trentino-Alto Adige, is shaped by continuity. The family has farmed in Alto Adige for generations, and that inheritance shows…
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Winemaker
Andreas Grimm
Vinification is the point in wine production where received fruit becomes cellar work: handling, timing, observation and correction. At Weingut Grimm in Schweigen-Rechtenbach,…
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Master of Wine
Andreas Kubach
Andreas Kubach’s work sits at the junction of Madrid, Germany, and the Spanish wine trade. The throughline is not a brand story but a commercial one: long involvement in the…
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Wine Director at PM & Vänner
Andreas Larsson
Born in Stockholm on March 18, 1972, the Swedish sommelier Andreas Larsson entered wine through gastronomy, bringing a chef’s working habits — recall, repetition, sensory sorting,…
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Chef
Andreas Mahl
Andreas Mahl’s work sits at the overlap of international hotel kitchens and Austrian product. The line he draws in his own words is direct: international cuisine, Vienna, and…
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Winemaker
Andreas Muhr
Andreas Muhr is the owner of Weingut Andreas Muhr in Stixneusiedl, Austria, a role that suggests both stewardship and a close, hands-on relationship with the vineyard and cellar.…
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Pastry chef
Andreas Proisl
From Vienna to Windermere, Andreas Proisl’s work sits in a clear European pastry line: Austrian training, a CEPC credential, and an executive Pastry Chef post at Isleworth Country…
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Winemaker
Andrej Cep
# Andrej Cep Natural wine at Gordia in Ankaran, Slovenia is built around native fermentation, skin contact, clay, and low-intervention cellar work. As owner and winemaker, Andrej…
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Sommelier
Andres Rosberg
He said, “I started working in gastronomy when I was about 12. At 14 I was waiting tables at weddings. Then I became a bartender.” That early service work trained the core habits…
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Restaurateur / hotelier
Andrew Benioff
Founder and Managing Partner of Llenrock Realty Partners in Philadelphia, Pennsylvania, United States, Andrew Benioff has built a practice at the intersection of hospitality…
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James Beard Award winner
Andrew Black
## The Climb Fine-dining kitchens train for precision, pace, and repeatable execution, and Andrew Black’s early formation followed that structure through Le Cordon Bleu College of…
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Pastry chef
Andrew Blas
Family memory sits close to the beginning of Andrew Blas’s story, and he tells it with the clarity of someone who has carried it for years: “I’ve been told by my family that I…
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Wine authority
Andrew Caillard
## The Climb Wine work starts with method. Andrew Caillard’s training at Roseworthy Agricultural College gave him the practical base this trade rewards: a grounding in how to read…
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James Beard Award winner
Andrew Cooper
## Career Born in Brooklyn, New York, Andrew Cooper was shaped early by a small domestic kitchen where care was the point of the cooking. A grandmother in a tiny Brooklyn…
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Pastry chef
Andrew Corrao
Andrew Corrao runs Forty Three Bakery in Salt Lake City, where pastry is handled as a way to work through place, memory, and texture. Capital City Croissants sits at the center of…
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James Beard Award winner
Andrew Dornenburg
Andrew Dornenburg is an American writer from Concord, California, U.S, and his work has become a familiar reference point for readers looking for clarity, texture, and practical…
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Michelin-starred chef
Andrew Fairlie
Andrew Fairlie is a Michelin-starred chef, and the title lands with the kind of quiet authority that needs no embellishment. It is a distinction that compresses a great deal into…
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James Beard Award winner
Andrew Fried
## The Path Andrew Fried’s early record sits in production, where pace, coordination, and editorial judgment are tested before they are visible on screen. After training at Emory…
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James Beard Award winner
Andrew Gooi
Seattle-based video work often starts with utility and ends in authorship. For Andrew Gooi, a grocery-company assignment became the entry point into food video, where timing,…
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Sommelier
Andrew Green
## The Path Opening a wine program asks for order from the start: list structure, pacing, and the ability to make each selection feel deliberate. Andrew Green entered that work in…
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Wine authority
Andrew Jefford
Andrew Jefford writes from the point where tasting becomes reading and reading becomes tasting: place, language, and the pace at which a wine reveals itself in time. As a…
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Bartender / bar director
Andrew Kim
Andrew Kim works across two registers of the bar: service on the floor and direction behind the program. As a bartender and bar director, he covers the immediate demands of the…
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James Beard Award winner
Andrew Knowlton
Andrew Knowlton spent nearly two decades at Bon Appétit, where restaurant coverage was shaped from the editor’s desk and carried by the standards of a reviewer used to moving…
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Executive Chef
Andrew Lim
Andrew Lim is the executive chef at Perilla in Chicago.
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Bartender / bar director
Andrew Meltzer
Andrew Meltzer moves through the world under two deceptively simple titles: bartender and bar director. In a profile this spare, the restraint is telling. There is no parade of…
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James Beard Award winner
Andrew P. Haley
## The Climb At the center of Andrew P. Haley’s work is Culinary History as social history: the table as a site where class, culture, consumption, childhood, and cuisine can be…
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James Beard Award winner
Andrew Solomon
Andrew Solomon writes about food as evidence of a place under change. Taste, in his framing, works less as private pleasure than as a record of social movement: what sits on the…
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Master distiller / blender
Andrew Symington
## Career In Scotch whisky, the line between producer and curator can be thin. Andrew Symington founded Signatory Vintage Scotch Whisky Company in 1988 and has served ever since…
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James Beard Award winner
Andrew Ticer
## The Path Johnson & Wales University is the training ground that shows up first in Andrew Ticer’s work: a base that helped set the detail, discipline, and consistency that later…
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World's 50 Best Bars
Andrew Yap
## The Climb Andrew Yap's career has been built by moving between retail and hospitality without treating either as a side line. Since 2007, BookXcess and Big Bad Wolf have been…
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James Beard Award winner
Andrew Zimmern
Host of Wild Game Kitchen on Tastemade, Andrew Zimmern has built a career that moves from a 1961 American beginning and school years at The Dalton School and Vassar College to…
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Master Sommelier
Andrey Ivanov
Andrey Ivanov earned the Court of Master Sommeliers Master Sommelier Diploma in 2018, a formal mark that followed years in service and did not replace them. At Saint Louis…
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Bartender / bar director
Andrii Osypchuk
Andrii Osypchuk moves through hospitality with the quiet authority of someone who understands both the immediate rhythm of service and the broader architecture behind it. He is a…
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James Beard Award winner
Andy Chabot
Wine sits at the center of Andy Chabot’s work as a matter of service structure, not side interest. The room, the pace, the social energy of the floor—that was the pull. As Chabot…
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Pastry chef
Andy Chlebana
## The Path Pastry starts with fundamentals, and at Joliet Junior College in Joliet, Illinois, Andy Chlebana built his base in Culinary Arts through the disciplined, hands-on…
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World's 50 Best Bars
Andy Seymour
## Coming Up At aka Wine Geek, Andy Seymour’s early partner role set the tone for a career built on taste, precision, and fluency in wine and spirits. The work earned recognition…
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Cheesemaker
Andy Swinscoe
## Career Arc Hospitality training can start in classrooms as much as in service. At Sheffield Hallam University, Andy Swinscoe built the formal base for work that would move…
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Chef
Angel Leon
Marine cookery at Alevante in Chiclana de la Frontera, Spain, is built from the sea as working material rather than scenery. In Angel Leon’s kitchens, the usable field includes…
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Pastry Chef
Angela Pinkerton
Pastry work at restaurant scale rewards control: laminated dough, plated-dessert discipline, and pie programs all ask for repetition without drift. In Angela Pinkerton’s case,…
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World's 50 Best
Angélica Ortiz
Angélica Ortiz works as chef at Oxomoco in Brooklyn, New York, with a practice shaped by research before restaurant service. Born in Medellín, Colombia, the Colombian chef came to…
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Winemaker
Angelo Delea
## Coming Up In Swiss wine, continuity is a craft of its own, and Angelo Delea has practiced it since 1983, when he founded Delea Angelo SA in Losone, Switzerland. The role has…
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Master Sommelier
Angelo Tavernaro
## Career Master Sommelier Angelo Tavernaro works in wine through two channels that matter in the trade: service and instruction. His practice sits at the point where cellar…
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Winemaker
Angelo Valentino
## The Path Winemaking at De Angelis 1930 in Sorrento has been Angelo Valentino’s role since 2000. The work is defined less by biography than by continuity: one cellar, one place,…
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Restaurateur / hotelier
Angie Mar
Angie Mar is the owner and operator of Le B in the West Village, New York City, where classic fine dining is rendered in a contemporary register. The work is disciplined and…
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Winemaker
Angus Vinden
Angus Vinden’s path to wine has been anything but accidental. With an architecture degree and training at University and TAFE, he returned to the family property with a maker’s…
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World's 50 Best Bars
Angus Winchester
## Coming Up Service work set the pace early: in Oxford in 1988, Angus Winchester’s first real job was in a Mexican restaurant in Oxford, UK in 1988. That kind of start teaches…
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Bartender / bar director
Angus Zou
Taiwanese bar founder Angus Zou is tied to Draft Land in Hong Kong, where the work sits squarely in the current conversation around cocktails on tap and the discipline they…
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James Beard Award winner
Anissa Helou
Anissa Helou received the Foodics Icon Award in 2023. Lebanese-born, British, and born in Beirut, she has built her work around the cuisines and culinary heritage of the Middle…
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World's 50 Best Bars
Anistatia Miller
Anistatia Miller is a drinks historian whose work sits at the early edge of the web, when online publishing was still small, hand-built, and easy to trace by name. Mixellany runs…
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Michelin-starred chef
Anita Klemensen
Owner of Studenterkilden in Dyrehaven, Anita Klemensen built her reputation through chef work that moved steadily from service to ownership. Born in Copenhagen, she trained as a…
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James Beard Award winner
Anita Lo
## The Climb Classical training shows up in the pace of the work here: Columbia University, Reid Hall, and École Ritz-Escoffier gave Anita Lo a formal base before the repetition…
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Winemaker
Anita Neveu
Anita Neveu is a winemaker at Domaine Anita in Chénas, France (2015–present), a position that keeps the work tied to one of Bourgogne du Sud’s most expressive sites. ## Coming Up…
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James Beard Award winner
Ann Cashion
## Coming Up Training at Harvard University and Stanford University did not place Ann Cashion in the kitchen; it gave her a broader academic frame before she entered one. Her…
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James Beard Award winner
Ann Marshall
High Wire Distilling in Charleston, South Carolina, is the fixed working context for Ann Marshall’s spirits work. As founder of High Wire Distilling, and co-founder of High Wire…
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James Beard Award winner
Ann Taylor Pittman
As the main cook in her house, Ann Taylor Pittman frames healthy cooking as daily domestic work, not a slogan: “As the main cook in my house, I believe that making healthy food…
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Bartender / bar director
Ann Tuennerman
Ann Tuennerman founded Tales of the Cocktail in New Orleans, giving form to a gathering built around cocktail culture, city memory, and the rituals that travel through a glass. In…
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World's 50 Best Bars
Anna Mains
Anna Mains has served as U.S. Brand Ambassador for Monkey Shoulder, a role that sits between service floor experience and the wider language of whisky culture. ## The Climb Behind…
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Pastry chef
Anna Olson
Born May 4, 1968, Anna Olson is the American pastry chef whose work has moved from kitchens and classrooms into television and digital video without loosening its grip on pastry…
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Pastry chef
Anna Plagens
Anna Plagens is the owner and Chef Pâtissière at Du Bonheur in Berlin, where pastry work is treated as structure, timing, and control rather than decoration. ## The Path Inhaberin…
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James Beard Award winner
Anna Polonsky
Anna Polonsky has built Polonsky & Friends in New York City around brand therapy, a method that treats uncertainty as useful material rather than noise. The work starts with…
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Pastry chef
Anna Polyviou
My name is Anna Polyviou. I'm a Pastry Chef, a TV host, and a fun DJ. Before beginning as an apprentice at The Sofitel Hotel in Melbourne, Australia, in 2000, Anna Polyviou built…
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Hotelier and Owner, Hotel Sacher Wien
Anna Sacher
Anna Sacher was the hotelier who led Hotel Sacher Wien after the death of her husband Eduard in 1892. Over almost four decades she made the hotel one of Vienna's defining social…
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World's 50 Best Bars
Anna Sebastian
## Coming Up Hospitality consulting gave Anna Sebastian an early read on the mechanics that hold service together: sequencing, atmosphere, and the small decisions that keep an…
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World's 50 Best Bars
Anna Sulan Masing
## The Essentials "My work consistently looks at identity, race and gender and looks to decolonise the cultural spaces we live in." That frame places food and drink inside systems…
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James Beard Award winner
Anna Thomas
Chef Anna Thomas was born into a Polish family in Stuttgart, Germany, and came to the United States as an infant. Her work reads from that displacement without leaning on it: the…
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James Beard Award winner
Anna Zeide
## Coming Up Food history is the field here, and Anna Zeide’s work treats it as a material record rather than a side note to politics or culture. As Assistant Professor of history…
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Winemaker
Annalisa Zorzettig
She was born into the trade. In Annalisa Zorzettig’s own words, her family has made wine for many generations, and that lineage is the frame for her work at Zorzettig. The claim…
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James Beard Award winner
Annamaria Brezna O’Brien
Annamaria Brezna Brezna cooks Eastern European dishes with New Mexican flare at Dolina Bakery & Cafe in Santa Fe, New Mexico. That overlap of regional memory and local ingredients…
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Master distiller / blender
Anne Brock
## Coming Up Training in science at the University of Oxford gave Anne Brock the technical grounding that later carried into distilling. Bartending came first in practice, then…
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World's 50 Best Bars
Anne Louise Marquis
Anne Louise Marquis sits in Trade Advocacy, where brand positioning, business priorities, and market relationships have to line up cleanly. In her case, that work is housed at…
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James Beard Award winner
Anne Mendelson
American Anne Mendelson writes Food History with a table-top focus on migration, settlement, and adaptation. Her work on Hybrid Chinese cooking in New York and New Jersey places…
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James Beard Award winner
Anne Noyes Saini
## The Path Editorial work across audio, food writing, and education media has given Anne Noyes Saini a cross-trained instinct for structure: what to keep, what to cut, and how to…
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Chef
Anne Quatrano
From Summerland Farm in Cartersville, Georgia, the work is organized around a direct line between cultivation and service. In Anne Quatrano’s restaurants, the field is not a…
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James Beard Award winner
Anne Rosenzweig
## The Path At The Lobster Club in New York City, at Inside as chef and co-owner, and later at Arcadia in New York City as Executive Chef and co-owner, Anne Rosenzweig built a…
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James Beard Award winner
Anne Specker
## The Path Pastry training at The French Culinary Institute gave Anne Specker a formal base for a practice already organized around control, repetition, and timing. The early…
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James Beard Award winner
Anne Willan
James Beard Foundation Hall of Fame, 2013, sits at the center of Anne Willan’s career, alongside the work that defined it: teaching, writing, and building a structure for French…
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Winemaker
Anne-Laurence Chadronnier
## The Path Anne-Laurence Chadronnier trained at École supérieure d'Agriculture d'Angers. The school gives the frame for a practical discipline: technique first, with agricultural…
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World's 50 Best
Anne-Marie Raue
That is the central fact tied to her name, and in a profile this spare, the silence around it matters almost as much as the line itself. The effect is almost architectural: a…
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Master of Wine
Annette Lacey
Annette Lacey’s record is built through accumulation: study, discipline and stepwise recognition, each stage confirming the one before it. Born in Australia, she moved through…
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Chef-owner of Enoteca Pinchiorri
Annie Féolde
## Coming Up Front-of-house and kitchen judgment can come from uneven ground before it becomes formal authority. In Annie Féolde’s case, that ground included work as a…
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James Beard Award winner
Annie Pettry
## The Climb Training at International Culinary Center gave Annie Pettry the technical base before Bravo's Top Chef in 2017 put her in a broader public frame. Since 2017, she has…
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James Beard Award winner
Anny Gaul
Anny Gaul’s scholarship sits at the intersection of food history, cookbook scholarship, and the cultural questions that settle around the table. As an Assistant Professor at the…
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Master distiller / blender
Anssi Pyysing
The family enterprise is where Teerenpeli’s continuity is being made visible: Anssi Pyysing frames it as a business that has moved beyond a name and into shared work, with the…
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Head Chef
Ante Miletić
Ante Miletić is the head chef at Meneghetti in Bale.
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Pastry chef
Anthon Berg
No venue, award, training, or signature work is attached to that name in the material provided, so the public-facing record is spare. In a field that often announces itself…
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