The People · Page 126
The artisans of taste.
Bartender / bar director
Caitlin Hill
The prestige spirits brief asks for more than product fluency. In Caitlin Hill’s work as Prestige Brand Ambassador at Rémy Cointreau AMEI, the role is tied to heritage language,…
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Chef
Caitlin McMillan
Her craft runs through falafel and tehina milkshakes: fried food handled with uncommon lightness, sesame ground into something almost dessert-like, and a compact culinary language…
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Bartender / bar director
Cal Byrne
## At a Glance Bartender and bar director. The role sits at the seam between service and oversight: reading the room, pacing the night, and keeping the operation in rhythm without…
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Other
Cal Elliott
## Coming Up Training at Institute of Culinary Education gave Cal Elliott a working base in discipline and precision early on. In trade terms, that matters: it is where repetition…
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James Beard Award winner
Cal Fussman
Writer at Large at Esquire, Cal Fussman was born in Brooklyn, New York. The work that followed moved through newspapers, magazines, and service, and his interview method is plain…
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James Beard Award winner
Caleb Zigas
The James Beard Foundation Leadership Award in 2020 marked work in food systems rather than a standalone honor. In Caleb Zigas’s case, the recognition sits inside a line that runs…
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James Beard Award winner
Calvin Godfrey
He has won a James Beard Award, and that recognition points to work that is both exacting and widely read across the trade. In Calvin Godfrey’s case, the clearest evidence is the…
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James Beard Award winner
Calvin Trillin
Staff writing at The New Yorker gave Calvin Trillin a long run across reporting, humor, verse, and food writing, with each form handled in a plainspoken register that never loses…
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Bartender / bar director
Cameron Attfield
## Coming Up Behind the bar at Ace Hotel in London and later at Boilermaker House in Melbourne, Cameron Attfield built a route through two different hospitality markets, each with…
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Master Sommelier
Cameron Douglas
Master Sommelier Cameron Douglas has built a career across teaching, service, and wine selection, with New Zealand wines as a constant reference point. His work has moved through…
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Wine luminary
Cameron Hughes
Cameron Hughes built a direct-to-consumer wine business around one plain idea: reduce friction between bottle and buyer. The model is built on direct sales, clear messaging, and…
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Bartender / bar director
Cameron MacDonald
A kitchen built on scratch cooking starts well before service. For Cameron MacDonald, that means working from the raw material of the season and letting freshness set the terms of…
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Restaurateur / hotelier
Cameron Mitchell
Founder and CEO of Cameron Mitchell Restaurants in Columbus, Ohio, Cameron Mitchell built the company from work done at the floor level of hospitality. The line from dishwasher to…
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Pastry chef
Camila Fiol
## The Path Natural confectionery in Santiago has taken shape through restraint, precision, and a methodical use of contrast. Camila Fiol’s work sits inside that lane, with a…
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Chef & Founder
Camilla Marcus
Camilla Marcus is Chef & Founder of west~bourne in New York, NY, a role she has held from 2017 to the present. The work sits where restaurant operations, cooking discipline, and…
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World's 50 Best Bars
Camille Austin
## Coming Up The bar at Hakkasan in Fontainebleau Hotel & Resort, Miami, set the terms early for Camille Austin: pace, precision, and polish. Behind that bar, the work required…
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James Beard Award winner
Camille Cogswell
## The Path The foundation here is pastry training, and Camille Cogswell’s early work shows that discipline in sequence. After graduating from The Culinary Institute of America,…
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Bocuse d'Or laureate
Camille Pigot
## The Climb Camille Pigot began their career in 2025 as a commis at Bocuse d'Or 2025 in Lyon, France, a formative early post that placed them at the heart of one of the…
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World's 50 Best Bars
Camille Ralph Vidal
## The Path Art school in Lyon gave Camille Ralph Vidal an early discipline in composition, proportion, and detail; those skills later carried into service work, where…
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Winemaker
Camille Valette
Camille Valette is Cellar Master at Domaine Canet Valette in Cessenon-sur-Orb, France, where the work reads less like a performance than a patient, exacting conversation with the…
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World's 50 Best Bars
Camille Vidal
## The Essentials At La Maison Wellness, the work is framed through mindful drinking, and that pairing defines Camille Vidal’s professional identity. Drink is treated as part of…
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Wine authority
Campbell Mattinson
## Coming Up Campbell Mattinson’s work has always moved across several forms at once, and that range is part of the force behind it. An Australian writer, he began a journalism…
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World's 50 Best Bars
Camper English
## The Path Physics training from Boston University shows up in Camper English’s drinks writing as method rather than mood. Precision, pattern-reading, and a habit of explanation…
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Pastry chef
Candace Nelson
## The Climb Training at Groton School and Wesleyan University gave Candace Nelson a foundation in structure and pacing that shows up later in her work with brands. Before moving…
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Agave Farmer and Distiller (1955–2025)
Cándido García Cruz
Cándido García Cruz was a lifelong agave farmer and distiller from Miahuatlán, Oaxaca, whose spirits were selected by NETA. Born in 1955, he worked through the final years of…
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James Beard Award winner
Caprial Pence
Born in Washington and raised in Portland, Caprial Pence was shaped by a Pacific Northwest food culture that tends to value clarity, restraint, and clean execution. The line from…
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Master Sommelier
Cara Bertone
## Coming Up Wine work can carry a different weight when the first lessons come from instability at home. For Cara Bertone, that background shaped a relationship to wine that…
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James Beard Award winner
Cara Stadler
## Coming Up Le Cordon Bleu is the formal ground in Cara Stadler’s training, but the more defining schooling came in kitchens that move across French and Asian registers. At Café…
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Bartender / bar director
Carina Soto Velasquez
At Quixotic Projects in Paris, Carina Soto Velasquez has helped set the tone for a modern drink culture built on persistence, room reading, and a working bar sensibility. As…
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Master distiller / blender
Carl Beam
Carl Beam, born May 24, 1943, built a practice that pressed firmly against assumptions about First Nations creativity and the style and content of Indigenous art. His work was…
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Restaurateur / hotelier
Carl Graham Fisher
He was an American developer born on January 12, 1874, in Greensburg, Decatur County, Indiana, USA. In the public record, the work that defines Carl Graham Fisher is tied to…
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Head of digital communications for Bruichladdich
Carl Reavey
Between 2012 and 2018, distillery communication became the visible part of the work: clear public language around Scotch whisky, issued through digital channels, with Carl Reavey…
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James Beard Award winner
Carl Safina
At Stony Brook University in Stony Brook, New York, Carl Safina holds an endowed professorship. That placement fits work centered on human relationships with animals and the…
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Culinary legend
Carla Hall
## The Climb Technique and range were built early in Carla Hall’s training, with Howard University and L'Academie de Cuisine giving structure to the work that followed. Each step…
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James Beard Award winner
Carla Lalli Music
## The Climb Food Director Emeritus at Bon Appétit in New York City, Carla Lalli Music built a career in the working overlap between restaurant service, editing, teaching, and…
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James Beard Award winner
Carla Oates
Carla Oates built The Beauty Chef from a simple link between intake and appearance: what people consume, she saw early, shows up in skin health and overall wellbeing. That idea,…
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Pastry consultant
Carles Mampel
Carles Mampel works from the disciplines of pastry, chocolate and ice cream: dough, cream, cacao, sugar and temperature held to a precise standard. From Sabadell, and as founder…
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Carlo Deltetto
## The Path Wine making at DELTETTO 1953 has been Carlo Deltetto’s work since 1961, and the role reads as continuity rather than reinvention. The house is carried forward through…
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Chef
Carlos Barroz
New York City gives Carlos Barroz a hard, useful contrast: fire and beef on one side, seafood, corn, squash, peppers, and pasta on the other. The Argentine-born chef works from…
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Chef
Carlos Couts
Pasadena places California cuisine in a high-visibility room: produce, heat, sourcing, and timing have to hold their own against the setting. As Executive Chef at Osa Rooftop,…
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Bartender / bar director
Carlos F Lintag Jr
Carlos F Lintag Jr enters the record through a single dated appointment: bar supervisor at Pacific Princess in 2014. In trade terms, that is a precise placement, and it points to…
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James Beard Award winner
Carlos Frías
Carlos Frías shared a Pulitzer Prize with the Miami Herald in 2021. The award sits on top of a reporting path shaped by South Florida, where the work moved between sports, food,…
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James Beard Award winner
Carlos Salgado
## The Path Pastry work at Ace Hotel (2017) sits within a run of kitchens where Carlos Salgado’s emphasis on control and restraint was sharpened rather than softened. The sequence…
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Master Sommelier
Carlton James McCoy Jr.
Carlton James McCoy Jr. ## The Path Carlton James McCoy Jr. Entered that setting with a role that demands control of pace, detail, and delivery, the kind of foundation that reads…
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Chef
Carmen Angel
## Coming Up Le Cordon Bleu provided the formal base for Carmen Angel’s work, and that training shows up in the discipline around technique rather than in any appetite for show.…
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James Beard Award winner
Carol Field
## The Essentials Bread writing, in Carol Field’s work, is a way of reading geography through the oven. Regional loaves are treated as records of place and memory: field to…
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James Beard Award winner
Carol Gelles
## At a Glance Carol Gelles built cookbook and editing work around vegetarian cuisine, but the underlying engine was not advocacy by slogan. It was a practical refusal: she…
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James Beard Award winner
Carole Walter
Certified Culinary Professional (CCP), Carole Walter is a New Jersey native whose work centers on baking. In a field that rewards precision as much as comfort, her practice stays…
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James Beard Award winner
Carolina Gelen
## At a Glance - Builds resourceful recipes that focus on flavor and comfort. - Draws on a Romanian-Hungarian upbringing and Transylvanian resourcefulness. - She has said she did…
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James Beard Award winner
Caroline Eden
## The Essentials Cooking is the medium Caroline Eden uses to move between place, memory, and time without leaving the table. Her writing stays close to domestic facts — pans,…
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James Beard Award winner
Caroline Glover
## The Path Training at Texas Christian University gave Caroline Glover an academic base, but the kitchen work that followed came through service, repetition, and scale. At…
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Master of Wine
Caroline Hermann
## The Climb Caroline Hermann’s early work sits at the intersection of regulation, analysis, and international context. She trained at Mount Holyoke before moving into a teaching…
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Proprietor
Caroline Morey
Caroline Morey works in Chassagne-Montrachet as proprietor of Domaine Caroline Morey, with the estate's practice centered on Chardonnay and Pinot Noir from Chassagne-Montrachet,…
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Bartender / bar director
Caroline Rosen
Caroline Rosen leads Tales of the Cocktail Foundation in New Orleans, where hospitality operations and philanthropy meet in the same brief. In that role, the work is less about…
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James Beard Award winner
Caroline Schiff
Food & Wine Best New Chef, 2022, is the distinction attached to Caroline Schiff, and it reads as a direct result of the pastry work she was doing at Gage & Tollner in Brooklyn,…
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James Beard Award winner
Caroline Styne
## The Climb Restaurant leadership is often learned at the level of room, rhythm, and service, and Caroline Styne’s early path reflects that kind of training. Art history was her…
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Wine luminary
Caroline Thompson-Hill
Caroline Thompson-Hill is identified as a wine specialist, and in a profile this brief, that title does more than classify her work: it becomes the center of gravity around which…
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James Beard Award winner
Carolyn Jung
## Coming Up Food writing demands a reporter who can turn appetite into clear, useful copy, and Carolyn Jung has built that discipline across blogging and freelance journalism.…
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James Beard Award winner
Carolyn Kormann
Carolyn Kormann works in the overlap between reporting and editing, bringing climate change, energy, and environmental coverage into a form that stays precise without losing…
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Other
Carolyn Nugent
Carolyn Nugent's work sits at the point where pastry, research kitchens, bakery production, restaurant service, and teaching meet. Since 2021, Poulette Bakeshop in Parker,…
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James Beard Award winner
Carolyn O'Neil
With training at Boston University and Florida State University, Carolyn O'Neil built her work around food, health, and travel, moving between classroom, studio, and table without…
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James Beard Award winner
Carolyn Phillips
James Beard Awards recognition has marked work in Chinese gastronomy that is shaped by patience, close reading, and a careful ear for language. Carolyn Phillips works as both…
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James Beard Award winner
Carolyn Williams
## The Path Food that can be cooked on a schedule without losing purpose sits at the center of Carolyn Williams’s work. As a dietitian, culinary instructor, author, and busy mom,…
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James Beard Award winner
Carolynn Carreño
Born in Tijuana, Carolynn Carre built a career as a writer of essays and feature stories for magazines and newspapers, while also authoring and co-authoring 19 cookbooks. She has…
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World's 50 Best Bars
Carrie Smith
Carrie Smith teaches from the overlap of method, service, and ownership. At the Institute of Culinary Education in Los Angeles, the work is not framed as performance but as…
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James Beard Award winner
Casey Felton
Casey Felton runs Banh Oui in Hollywood as owner and chef, bringing a quietly assured point of view to a city that thrives on energy, reinvention, and bright culinary ambition.…
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Chef
Casey Larue
Casey Larue is the chef at Carte Blanche in Dallas, and that title points straight to the work: a kitchen defined by exactness rather than volume. Larue’s public identity is tied…
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Sommelier
Casper Rice
Since 2014, the corporate wine program at Fabio Trabocchi Restaurants in Washington, DC has been shaped by Casper Rice in a role that follows more than a decade across bar, floor,…
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Bartender / bar director
Cassandra Eichhoff
## The Essentials Bar service is built on timing, reading the room, and keeping the work tight under pressure. Cassandra Eichhoff is identified as a bartender and bar director,…
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Other
Cassie Piuma
Cassie Piuma is chef and owner of Sarma in Somerville, Massachusetts. A native of Duxbury, Massachusetts, she studied culinary arts at Johnson & Wales University. ## The Path…
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James Beard Award winner
Cassie Shortino
## Coming Up Precision and pace defined the early kitchen years that shaped Cassie Shortino’s craft. At Crudo in Arizona, she worked as chef in an environment where those habits…
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Other
Cat Cox
She came to baking first as a hobby and then as a profession, drawn to the discipline of making at scale: "I’d always loved baking as a hobby, but the process of production work…
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James Beard Award winner
Catherine Donnelly
The role attached to Catherine Donnelly arrives with a kind of deliberate spareness: chef, and nothing more. In a profile landscape often crowded with restaurant names, training…
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Master Sommelier
Catherine Fallis
Proprietor of Planet Grape LLC in San Francisco, California, United States, Catherine Fallis built her wine work across service, buying, and education, with the Master Sommelier…
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Winemaker
Catherine Papon-Nouvel
Catherine Papon-Nouvel is the winemaker of Château Petit Gravet Aîné in Saint-Émilion. She speaks of the wider Bordeaux landscape with a sharp sense of time and place: "Coming to…
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Master of Wine
Catherine Petrie
In the kitchen, timing is the job’s core discipline. For Catherine Petrie, that means service measured against the clock, plate after plate, with consistency treated as a daily…
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Winemaker
Cathrin Bihlmayer
Cellar work is the defining frame here: at Die Weinschwestern in Löwenstein, Cathrin Bihlmayer holds the cellar master title and has done so within the same house. That gives a…
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James Beard Award winner
Cathy Erway
Brooklyn is the working ground of Cathy Erway’s Food Writing: pantry goods, grocery aisles, and Home Cooking handled as reporting materials, not lifestyle markers. Those same…
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James Beard Award winner
Cathy Luchetti
Her work uses a sociological lens for historical inquiry: behavior is read through circumstance, place, and social pressure, with Cathy Luchetti asking why people acted as they…
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World's 50 Best
Catia Uliassi
## Coming Up Catia Uliassi has managed Uliassi in Senigallia since 1990, the year she and her brother Mauro opened the restaurant. The craft here is continuity: a dining room…
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James Beard Award winner
Cecilia Chiang
## Coming Up Chinese-American restaurant leadership, in Cecilia Chiang’s hands, meant building a dining room around specificity rather than shorthand. At The Mandarin in San…
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Winemaker
Cecilia Valdivia
Since 2008, Cecilia Valdivia has held the Head Winemaker post at Deerfield Ranch Winery in Glen Ellen, with blended wines as her lane. Born and raised in Mendoza, Argentina, she…
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World's 50 Best Bars
Cedric Mendoza
In trade terms, that restraint is its own kind of data. Cedric Mendoza is not framed through a list of placements or milestones; instead, the record holds back rather than…
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Sommelier
Cedric Nicaise
Sommelier work at this level is less about recitation than calibration: pacing, temperature, sequence, and the way a list speaks to a kitchen. At Oriana in New York City, Cedric…
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Pastry Chef
Cédric Pernot
Discret et passionné, ce fils de boulanger s’est lancé très tôt dans l’aventure pâtissière en créant sa propre boutique à Chambéry. Il a depuis investi Le Fidèle Berger, boutique…
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Pastry chef
Cédric Pilloud
Cédric Pilloud’s pastry work in Orbe, Switzerland is built around seasonal and local ingredients, treated as the starting point rather than the finish. At Cédric Pilloud -…
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Michelin-starred chef
Cees Helder
Cees Helder is identified first by the marker that Michelin uses to separate competent from exceptional: Michelin-starred Chef. In trade terms, that designation signals work…
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Michelin-starred chef
Celia Jiménez
Born in Córdoba, Spain, Celia Jiménez has built a practice that moves outward through training and back again to place. The line runs from Málaga to a Michelin-starred kitchen,…
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James Beard Award winner
Celina Tio
Celina Tio is an American chef whose career has unfolded with the kind of steady, accumulating momentum that comes from discipline, curiosity, and a sharp sense of flavor. She is…
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Relais & Châteaux Grand Chef
Céline Couillon
## The Climb At La Marine, Céline Couillon works as restauratrice and co-runs the house with a polished hand and an unshowy sense of command. The register is contemporary and…
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Chef
Céline Gormally
## Coming Up Work in Jura gave Céline Gormally the ground-level training that later defined her approach at Les Dolomies. Before taking on that role in Passenans, Jura, France, in…
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World's 50 Best Bars
Cesar Sandoval
A National Portfolio Ambassador for Casa Lumbre, Cesar Sandoval has built his work around agave spirits, a category defined by depth, versatility and quiet complexity. The…
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Head Chef
Cesar Scolari
Cesar Scolari is the head chef at Mina in Campos do Jordão.
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Chef
César Troisgros
Three Michelin stars at Le Bois sans feuilles in Ouches mark a working standard before they mark a biography. In César Troisgros’s case, that standard sits inside a named family…
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Winemaker
Cesare Barbero
## The Path At Pertinace in Treiso, in the Barbaresco area of Piedmont, the work is carried with a measured hand: attentive, disciplined, and built against excess. Cesare Barbero…
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Wine authority
Ch’ng Poh Tiong
Ch’ng Poh Tiong is a wine authority whose work puts drink back where it belongs in dining: inside the argument, not beside it. The line he draws is clear and practical—food, wine,…
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James Beard Award winner
Cha McCoy
Cha McCoy’s route runs from a first awakening of taste in Italy to ownership of The Communion wine boutique, with a Certified Sommelier’s discipline and a host’s sense of…
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Chef
Chad Valencia
## The Trajectory Formal training and city apprenticeship form two different kinds of discipline. At Le Cordon Bleu, Pasadena and LASA, Chad Valencia worked from a technical base…
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Founder and brewmaster
Chad Yakobson
Fermentation science sets the operating frame at Crooked Stave Artisan Beer Project in Denver, Colorado, founded in 2010 by Chad Yakobson around wild and sour beers, Brettanomyces…
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Chef
Chan Hon-cheong
At One Harbour Road in Hong Kong, Cantonese cooking is handled with restraint: time-honoured methods, fresh ingredients, and presentation that is controlled rather than loud. Chan…
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