The People · Page 125
The artisans of taste.
Distiller
Bill Lumsden
Director of Distilling, Whisky Creation, and Whisky Stocks for the Speyside/Islay remit is a role built on control of spirit character before and after distillation. In Bill…
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Chairman Emeritus of Marriott International, Inc.
Bill Marriott
Born March 25, 1932, Bill Marriott’s work belongs to the operating side of American hospitality: restaurants first, then corporate systems, governance, and scale. The record…
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Restaurateur / hotelier
Bill Marriott Jr.
Bill Marriott Jr. Led Marriott International as chairman and Chief Executive Officer, putting him inside the operating core of one of hospitality’s most recognized companies. The…
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Wine authority
Bill Nanson
Bill Nanson’s professional profile is built on concentration rather than range. Trained as a chemist, he shifted his attention to Burgundy and kept that region at the center of…
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Chef
Bill Ostini
Bill Ostini’s work at Hitching Post in Casmalia, California is built around steak handling. “The trick is in how the steaks are handled,” he says, and that principle frames the…
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Master distiller / blender
Bill Samuels
## The Essentials "That's not a backward look, that's a frontward look." For Bill Samuels, the line reads like a working principle: keep the eye on what can be made next, not what…
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James Beard Award winner
Bill Yosses
Rutgers University gave him the academic base for that work; That mix of rigor and curiosity runs through a career that moved from ambitious kitchens to a national platform. ##…
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Master of Wine
Billo Naravane
Billo Naravane is the winemaker at Rasa Vineyards, a role built on a clean break from the computer industry and a move to Walla Walla with his brother to start a winery. From that…
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Chef
Billy Durney
## The Path The line from Red Hook Tavern to Hometown Bar-B-Que runs through hands-on kitchen work. Billy Durney worked as chef at Red Hook Tavern in Brooklyn, NY from 2019,…
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Bartender / bar director
Billy Harris
Billy Harris works across two linked jobs in the bar: bartender and bar director. The bartender’s side of the work is immediate and exacting, shaped by pace, timing, and the…
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Chef
Bjorn Frantzen
His career reads in clean turns: a 2008 chef-founder role and a contemporary interpretation of Nordic cuisine, built with the kind of focus that can move from pitch to pass…
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Chef-Owner
Björn Leist
Björn Leist is Chef-Owner of BjörnsOx. The city is unknown.
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James Beard Award winner
Blaine Wetzel
He has said, "My culinary style is determined by geography." ## The Climb Blaine Wetzel’s career moved through kitchens of very different scale and pressure, with each post…
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James Beard Award winner
Blake Aguillard
## The Climb Line work in disparate kitchens built the base of Blake Aguillard’s practice: school at Le Cordon Bleu’s Austin campus, then an internship at Peppermill Resort in…
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Chef
Blanca Esthela Martínez Bueno
## At a Glance At La Cocina de Doña Esthela in Valle de Guadalupe, Baja California, Mexico, Blanca Esthela Martínez Bueno built her name on all-day breakfast, with a kitchen…
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Sommelier
Bo Donnelly
Bo Donnelly’s work at 18 Oaks in San Antonio has advanced quickly, but the pace reads as the result of preparation rather than surprise. In 2025, he was the restaurant’s Wine…
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Other
Bo Fowler
## Today Early in their career, Bo Fowler was already shaping a distinctly personal culinary identity as owner and chef at Fat Willy’s Rib Shack in Logan Square, Chicago, a role…
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Culinary legend
Bob Blumer
Born and raised in Montreal, Quebec, Bob Blumer now lives in Los Angeles, California. The span between those two cities fits a career built on mobility, presentation, and food…
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Wine authority
Bob Campbell
## The Climb Restaurant leadership runs on pace, pressure, and the ability to keep service moving without losing the thread of the business. At Auburn University, Bob Campbell…
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farmer
Bob Cannard
His work sat at the point where Northern California field practice met restaurant sourcing, with farms supplying kitchens that required produce grown for flavor, timing, and…
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Restaurateur / hotelier
Bob Gaglardi
## Coming Up LeTourneau College was the training ground where Bob Gaglardi began building the working habits that would later support a long run in leadership. The study came…
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Bob McDonough
Bob McDonough moved through kitchens with practical calm: less interested in the spotlight than in the work, and in the discipline it takes to keep service clean. In 2013, that…
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World's 50 Best Bars
Bob Rosebud Butt
Bartender Bob Rosebud Butt is tied to Oak Beach Inn East on Long Island, New York, a venue that places his work inside the region’s waterfront bar culture. In bar history, the…
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World's 50 Best Bars
Bobby Hiddleston
Bobby Hiddleston is co-owner of Swift in London, a position that keeps the work of ownership tied to the work of making drinks. His name sits on the bar’s list, so the role is…
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Partner & Master Sommelier
Bobby Stuckey
Master Sommelier, in Bobby Stuckey’s case, sits on top of floor work rather than apart from it. The throughline runs from dining-room labor to wine service in Aspen and…
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James Beard Award winner
Bolivar Hilario
## The Climb At South End in New Canaan, Connecticut, the work started with fundamentals, then tightened through repetition at Community Table in Washington, Connecticut…
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World's 50 Best
Bongkoch Satongun
## Coming Up Bongkoch Satongun has been chef and co-owner of Paste Bangkok since 2012, and the work sits in the long view: a kitchen that asks for repetition, calibration, and the…
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Team Challenge Trophy
Boo Jing Heng
The Team Challenge Trophy at the South East Asia leg of the Diageo Reserve World Class competition marks a competition standard: a drink made under scrutiny, judged for clarity,…
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Master distiller / blender
Booker Noe
His specialty is bourbon, and that single word does a great deal of work in defining Booker Noe’s place at Jim Beam. In a field where titles can blur and responsibilities overlap,…
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Coffee Leader, UM Coffee Co.; 2023 World Barista Champion
Boram Um
Coffee work here is tied first to formal study. At Boston University, Boram Um built the educational base that preceded his move into coffee entrepreneurship, with academic…
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Founder and Winemaker, Domaine Boris Champy
Boris Champy
Boris Champy is the founder and winemaker of Domaine Boris Champy in Nantoux, Burgundy. An oenologist originally from Champagne, he spent ten years at Dominus Estate in Napa…
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Master distiller / blender
Brad Boswell
Brad Boswell’s work sits inside a discipline of fit, tolerance, and assembly, where the result depends on how well individual parts hold together. Since 2014, that responsibility…
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World's 50 Best Bars
Brad Farmerie
An American chef, Brad Farmerie has built a career around a practical proposition: the best kitchens do not run on hierarchy alone, but on shared responsibility, where the room…
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James Beard Award winner
Brad Thomas Parsons
James Beard Award and IACP Award winner Brad Thomas Parsons writes about drinks, spirits, and bar culture. The line “I did this to myself” lands with the dry self-awareness that…
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Bocuse d'Or laureate
Bradley Waddle
## Coming Up Competition kitchens are built on repetition, timing, and trust, and that is the work Bradley Waddle is in now as commis for Team USA. Training “from start to finish”…
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Master Sommelier
Brahm Callahan
His earliest exposure to wine came young, in a setting that mattered long before it looked notable on paper. Under Paul-Thiery de la Blotier, Brahm Callahan learned the trade from…
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James Beard Award winner
Brandon Chrostowski
## Coming Up At the start of the trade record, the shaping forces are classical training and high-precision kitchens: the Culinary Institute of America, then the pace of New York…
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James Beard Award winner
Brandon Edwin Chrostowski
## The Climb Technique in Chrostowski’s file is built through apprenticeship, station work, and management rather than a single defining kitchen. Brandon Edwin Chrostowski began…
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Master Sommelier
Brandon Kerne
At a steakhouse in Houston, the work centers on wine service: pace, judgment, and the kind of precision that has to hold up under dining room pressure. Brandon Kerne built his…
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Master Sommelier
Brandon Tebbe
Brandon Tebbe earned the Master Sommelier credential in 2011, a mark of the discipline and technical range demanded in beverage service at the highest level. By 2006, his work had…
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Restaurateur / hotelier
Brandon W Johnson
In that restraint, Brandon W Johnson is left to read as a name first, with the page refusing the usual shorthand of the trade. That kind of spareness has a structural effect. In a…
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Other
Brant Dadaleares
Portland, Maine, gives Brant Dadaleares a seasonal, coastal frame, but the work at Gross Confection Bar is built on structure first. As Pastry Chef and Owner, he treats dessert as…
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James Beard Award winner
Bren Smith
Bren Smith’s move from commercial fishing to restorative ocean farming is framed as ecological redemption: a shift from extraction to repair, from taking from the sea to working…
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Master distiller / blender
Brendan Buckley
Brendan Buckley appears in Bogotá in a brief field note that reads less like a profile than a dispatch: a working life carried between cities, friendships, and the rooms where…
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Brent Wolfe
Brent Wolfe has spent more than thirty years refining the vertically integrated quail-raising process at Wolfe Ranch Quail.
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Chef
Brett Cooper
## The Path The line cook-to-chef progression at Rubicon, Coi, and Saison put Brett Cooper inside kitchens where timing, consistency, and technical control were non-negotiable.…
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World's 50 Best
Brett Martin
## The Essentials Brett Martin works as a correspondent for GQ, and the title says most of what needs saying. It places the work where it belongs: in reporting, on assignment,…
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Master Sommelier
Brett Zimmerman
Brett Zimmerman’s work sits at the junction of service, sales, and cellar discipline, with Boulder Wine Merchant in Boulder, Colorado as the current expression of that path. The…
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James Beard Award winner
Bria Downey
She built her career across Fort Worth kitchens, and each room added a different layer of technique, poise, and perspective to the work. As Bria Downey put it, the value was in…
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James Beard Award winner
Brian Canipelli
## Coming Up Training at Johnson & Wales University gave Brian Canipelli the base, but the work that followed in Asheville is what fixed his line. A run from line cook at Savoy to…
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World's 50 Best
Brian Canlis
## Coming Up Fine-dining stewardship often moves through education, inherited standards, and daily floor discipline before it becomes ownership. Brian Canlis trained at Cornell…
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James Beard Award winner
Brian Clark
He has served as Executive Chef at Guckenheimer in Philadelphia, Pennsylvania, United States, since 2016, a post that puts Brian Clark at the center of daily service and the…
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Master Sommelier
Brian Cronin
## The Climb Brian Cronin’s wine work started in Raleigh, North Carolina, after biology study led him into restaurant work. That route into hospitality set the terms of the career…
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James Beard Award winner
Brian Hirata
Born and raised on O‘ahu, Brian Hirata’s food thinking comes out of a household where meals marked the rhythm of the day and held family memory in place. That frame still shapes…
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Master Sommelier
Brian Julyan
## Career Brian Julyan earned the Master Sommelier diploma in 1972, a qualification that set the standard for a career built around wine service, assessment, and professional…
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Other
Brian Jupiter
Brian Jupiter’s cooking is anchored in New Orleans foodways: Cajun, Creole, and Soul Food treated as central traditions, not side notes. Born and raised in New Orleans, Louisiana,…
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Master Sommelier
Brian Koziol
## Where They Are Now Master Sommelier Brian Koziol’s work sits at the point where service, timing, and palate discipline meet. The title is earned through years of study,…
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Other
Brian Lewis
Before Brian Lewis became chef and owner of The Cottage in Westport, Connecticut, his formation moved through two schools: The Culinary Institute of America and Johnson & Wales…
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Master Sommelier
Brian McClintic
## In Their Words In sommelier culture, formal language can carry as much force as a service tool. Brian McClintic’s statements are clipped, institutional, and exact, using…
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James Beard Award winner
Brian McGinn
## The Climb Film and television credits are the record here: Brian McGinn trained at Palo Alto High School and Duke University, then built a practice across directing, producing,…
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Bartender / bar director
Brian Van Flandern
Brian Van Flandern worked across bar programs where cocktail structure, ingredient selection, and service discipline mattered. At Per Se in New York City, he served as head…
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James Beard Award winner
Brianne Day
## The Climb Wine careers are often built less through a single appointment than through repeated contact with the work. In Brianne Day’s case, the early sequence ran from floor…
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Winemaker
Brice Laffond
## Coming Up Since 2013, Brice Laffond has worked at Château Moulin à Vent in Romanèche-Thorins, France in a role that joins technical oversight to cellar-level decision-making.…
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Bartender / bar director
Bridget Albert
## Coming Up Beverage education can be taught as a lecture or as a working tool. Bridget Albert has built her career on the second approach: direct, usable, and built for the room…
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James Beard Award winner
Brigid Callinan
## The Path Pastry gave Brigid Callinan an early grounding in precision, timing, and finish. At Mustards Grill in Napa, California, where she worked as pastry chef from 1996, the…
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Winemaker
Brigitte Chevalier
Her reference point is exact: “The terraced vineyard of Les Bancèls, facing north, which has become the symbol of Cébène.” That line sets out the working logic of Domaine Cébène…
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Winemaker
Brigitte Sitzius-Rapp
Brigitte Sitzius-Rapp works at Weingut Sitzius in Bad Kreuznach-Bosenheim, where the vineyard sets the pace and the estate asks for continuity, not shortcuts. The role is grounded…
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Bocuse d'Or laureate
Brionna Morrison
Born and raised in San Jose, California, in a working-class family, Brionna Morrison has built her career through steady kitchen work and the discipline that comes from repeated…
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Pastry chef
Bronwen Weber
She says, “I always wanted to be a chef.” In practice, that means precision, patience, and the hand-eye control needed to build work that may be carried into a celebration and cut…
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World's 50 Best Bars
Brooke Arthur
Brooke Arthur has managed the bar at Prospect Restaurant in San Francisco since 2010, after moving over from Range Restaurant to help Nancy Oakes with the bar program at the…
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James Beard Award winner
Bruce Feiler
Bruce Feiler’s work sits between authorship and broadcast presentation. Six consecutive New York Times bestsellers give the writing the kind of repeat validation that matters in…
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Senior Editor
Bruce Sanderson
Bruce Sanderson is Senior Editor at Wine Spectator, a post held from 1999 to the present. The route into the magazine trade ran through Canada, work as a model and actor, and then…
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James Beard Award winner
Bruce Sherman
Bruce Sherman is defined by North Pond in Chicago, the room that served as both his stage and his signature across an unusually long tenure. From 1999 to 2019, Sherman was chef…
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Master Sommelier
Bruce Wallner
Bruce Wallner occupies a deliberately focused place in the wine world: Chef Sommelier at The Sommelier Factory in Toronto, and holder of the Master Sommelier credential. The…
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Michelin-starred chef
Bruno Barbieri
Bruno Barbieri is an Italian chef from Medicina, Emilia-Romagna whose work has moved between professional kitchens and television, with the same emphasis on control, pace, and…
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Winemaker
Bruno Baylet
Winemaker at Château Landereau in Sadirac, France, Bruno Baylet is the hand behind a Bordeaux estate whose identity is rooted as much in careful stewardship as in cellar…
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Chef
Bruno Caetano Oliveira
Bruno Caetano Oliveira’s cooking at Sítio, the restaurant at Valverde Lisboa Hotel & Garden in Lisbon, Portugal, is polished, restrained, and built on control. The plate most…
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Winemaker
Bruno Clavelier
## The Climb Bruno Clavelier trained at Dijon, where the foundations of his craft were laid before his name became attached to one of Burgundy’s most closely watched estates.…
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Winemaker
Bruno Colin
Bruno Colin has been the winemaker at Domaine Bruno Colin in Chassagne-Montrachet, France since 2004. The work is built on repetition, attention, and restraint: the same site, the…
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Winemaker
Bruno de Conciliis
Bruno de Conciliis has been the winemaker at Tempa di Zoè in Torchiara, Cilento, Campania, since 2017, bringing to the role the kind of measured confidence that tends to be earned…
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Chef
Bruno Doucet
The work behind that recognition rests on a compact discipline Bruno Doucet states plainly: "My cooking strictly follows 3 commandments: respect for the products, proper…
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Winemaker
Bruno Duchêne
Since 2002, the winemaking at Domaine Bruno Duchêne in Banyuls-sur-Mer, France has been defined by Bruno Duch’s focus on one place and one set of decisions, repeated year after…
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Winemaker
Bruno Gaeta
The craft at Bruno Gaeta is built around artisanal viticulture: a method that keeps origin, place, and the hand of the maker in view. In Castelvetere Sul Calore, Italy, Bruno…
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Winemaker & Founder
Bruno Giacosa
Bruno Giacosa is Italian, and his reputation rests on a quietly uncompromising devotion to place: an early commitment to expressing the unique character of individual vineyards.…
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Winemaker & Proprietor, Bruno Giacosa (Casa Vinicola Bruno Giacosa and Azienda Agricola Falletto)
Bruno Giacosa (deceased
Bruno Giacosa (1929-2018) was an Italian winemaker from Neive in Piedmont's Langhe region, starting at age 15 in his family's third-generation wine business, initially as a grape…
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Bruno Hiruma
Bruno Hiruma is the executive chef at ARMANI / RISTORANTE in Tokyo.
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Winemaker
Bruno Lacoste
Bruno Lacoste works at Château Saint-Jean de Lavaud in Lalande-de-Pomerol, where old vines planted with Merlot and Cabernet Franc set the terms of the wine before it reaches the…
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World's 50 Best
Bruno Oteiza
## The Path At Arzak and then Akelarre in San Sebastián, Bruno Oteiza’s cooking was shaped in kitchens that demand control, timing, and the ability to work in layers without…
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Bartender / bar director
Bryan Batt
A bartender’s work and a bar director’s work overlap at the point where service becomes structure. For Bryan Batt, that means timing, attention, and control: the small decisions…
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Master Sommelier
Bryan Julyan
Sommelier service is built on examinable standards, formal language, and public judgment. Bryan Julyan’s record sits inside that framework as both credential and office: Master…
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James Beard Award winner
Bryan Miller
James Beard Foundation Lifetime Achievement Award winner Bryan Miller brought hard-news reporting habits into food writing: close observation, clean structure, and a refusal to…
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Chef
Bryan Voltaggio
Bryan Voltaggio is an American chef associated with Mid-Atlantic cuisine, and his work in the region is defined by technical control rather than display. Across his kitchens and…
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Master of Wine
Bryce Wiatrak
## The Path In wine media, progress is often measured by the ability to keep one foot in reporting and the other in audience work. Bryce Wiatrak built that footing early: first as…
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Culinary legend
Buddy Valastro
## Coming Up Family baking was the first classroom for Buddy Valastro, after schooling at Ridgefield Park High School and Bergen County Technical High School, Teterboro Campus.…
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James Beard Award winner
Burt Wolf
## The Path Scholarship and publishing formed the first toolkit in Burt Wolf’s work across food, travel, and media. The High School of Music & Art, New York University, and New…
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James Beard Award winner
Burton Anderson
The Essentials. Michael Burton Anderson is named, and that naming is the first and most enduring fact : a person introduced without ornament, without the flattering clutter of…
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Master distiller / blender
C. Orville Schupp
C. Orville Schupp There are profiles that arrive with a full itinerary of places, accolades, and milestones, and then there are those that enter the room with a far quieter…
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Chef
C.J. Jacobson
C.J. Jacobson works as Chef Partner at Ema in Chicago, and the fit shows in the cooking: Mediterranean in feel, light on its feet, and built on restraint. The plates read less as…
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Bartender / bar director
Caer Maiko Ferguson
Those two titles define the work: service at the bar, and direction over how it runs. Bartender and bar director are the only concrete markers attached to the name, and they point…
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Chef
Cafira Foz
## At a Glance - Role: chef responsible. - Venue: FITÓ. - City: São Paulo. - Year: 2017. - Nationality: Brazilian. ## In Their Words Neighbourhoods with character, imagination,…
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