The People · Page 127
The artisans of taste.
Executive Chef
Chan Tak Kwong
Chan Tak Kwong is Executive Chef at Wing Lei. The city is not specified.
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World's 50 Best
Chandos Elletson
## Coming Up At the level of food media where coverage shapes recognition, Chandos Elletson worked in roles that sat close to the industry’s decision-making and attention economy.…
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James Beard Award winner
Charleen Badman
American chef Charleen Badman built her career around local vegetables. She has said, "I cook for a living." ## Coming Up Today, Charleen is co-owner of FnB and founder and…
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World's 50 Best Bars
Charlene Rooke
## Coming Up Drinks editing sits at the junction of reporting, selection, and timing. As Drinks Editor in Chief of Food & Drink, Charlene Rooke holds a post that requires reading…
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Restaurateur / hotelier
Charles Baehler
## At a Glance Swiss-born and working in hospitality, Charles Baehler is tied most closely to the Cosmopolitan Hotel downtown in Cairo. His name sits inside the city’s grand hotel…
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Master of Wine
Charles Curtis
Authorial wine work is strongest when it can read both the table and the cellar. Charles Curtis brings that combination through culinary training at Cordon Bleu Paris, kitchen…
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Restaurateur / hotelier
Charles Forte
Charles Forte was a British figure whose career was shaped by institutional leadership and by the slow accumulation of recognition. Educated at Alloa Academy, he later became…
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World's 50 Best Bars
Charles Joly
## Coming Up Before Crafthouse Cocktails, the bar program moved through a few different operating models: Chief Mixologist and founder at The Drawing Room, then Executive General…
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Master distiller / blender
Charles Julian
Charles Julian has been Senior Manager, Culinary Support at Sodexo since 2017, with a career built in the discipline of healthcare food service and the management habits that keep…
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Master distiller / blender
Charles K. Cowdery
As editor and publisher of *The Bourbon Country Reader*, Charles K. Cowdery has worked across reporting, editing, publishing, and film without leaving the same ground: bourbon.…
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Executive Chef
Charles Kassels
Charles Kassels is the Executive Chef at El Chorro. The city is not specified.
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Other
Charles Namba
In Los Angeles, Camelia is built on a few clear trades: classic French cuisine as structure, Japanese flavors threaded through it, and seasonal California produce giving the…
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Pastry chef
Charles Rosselli
From the Culinary Institute of America to Stuart, Florida, Charles Rosselli’s record is built on pastry discipline, private-club standards, and the slow accumulation of…
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Restaurateur / hotelier
Charles Ryan Minton
## The Climb Training at Miami University gave Charles Ryan Minton the academic footing, but the work itself started in hotel general management, where composure, instinct, and…
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James Beard Award winner
Charles Scicolone
## Coming Up Italian wine sets the terms of Charles Scicolone’s work. He began drinking wine in 1968, then, on his honeymoon in 1970, turned his attention to Italian bottles and…
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World's 50 Best Bars
Charles Shumann
The bar trade is built on repeatable service under variable pressure: pace, reading the room, keeping the counter moving, and knowing when restraint carries more weight than…
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Chef
Charles Signa
## The Essentials At Doe’s Eat Place, the dining room and the domestic sphere were the same working address, and Charles Signa grew up inside that overlap. He lived next to the…
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Bocuse d'Or laureate
Charles Tjessem
Charles Tjessem is the chef and owner of Charles & De in Sandnes, Norway. The work is built on discipline at the stove and judgment at the pass: exact standards, careful handling,…
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Master distiller / blender
Charles Wathen Medley
## The Climb The stillhouse is where the work is judged: by aroma, texture, timing, and the discipline to keep each batch aligned to house standards. In that setting, Charles…
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Other
Charlie Menard
## The Climb Technique and timing were set early at New England Culinary Institute, where Charlie Menard learned the kitchen through repetition and close attention. The next step…
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James Beard Award winner
Charlie Van Over
Charlie Van Over is owner of All About Food in Chester. Since 1979, he has also served as chef-owner at Restaurant du Village in Chester, Connecticut, where bread baking became…
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Chef
Charlie Wilson
Head Chef at Aulis Phuket in Phang Nga, Thailand, Charlie Wilson’s profile is built through staged progression rather than shortcuts. The work reads across different kitchens and…
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James Beard Award winner
Charlotte Druckman
Charlotte Druckman is represented here by a single line, and it does a remarkable amount of work: “For me food is the sugar that helps the medicine go down.” It is brief, wry, and…
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World's 50 Best Bars
Charlotte Voisey
British bartender Charlotte Voisey came into the trade with management studies from the University of Brighton, but the work itself arrived at bar speed. In 1996, she stepped…
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Bartender / bar director
Charmaine Thio
## The Climb Hospitality rewards calibration, and Charmaine Thio brought that discipline with her from Nanyang Technological University into bartending. At 28 Hong Kong Street in…
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Other
Chase Collier
## The Path At Ristorante Abruzzi, Chase Collier works in the narrow space between Italian discipline and Appalachian flavor, where technique has to hold and regional character…
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Sommelier
Chase Sinzer
His view is direct: "It's about getting people excited about wines because they can afford them." ## The Climb Training at Bard College gave Chase Sinzer a starting point outside…
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Other
Chayil Johnson
Chayil Johnson’s cooking at Community Matters Cafe in Charlotte is built from overlapping lines of influence: Creole heritage, traditional African foodway influences, Middle…
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Chef
Chef Andrew Baird
Jersey comes first: cold local waters, scallops lifted by a diver, spider crab worked into a summer plate, produce treated with restraint rather than noise. At The Restaurant at…
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Chef
Chef Gaëtan Citerne
## Coming Up Working in Alain Ducasse’s brigades in France set the frame early: pace, precision, and the demands of service as daily discipline. For Gaëtan Citerne, that…
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Executive Chef
Chef Li
Chef Li is the executive chef at Hui Cheng (Dunhe Road) in Guangzhou.
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Chef
Chef Ricardo Costa
Ricardo Costa is Executive Chef of The Yeatman Gastronomic Restaurant in Vila Nova de Gaia, in Porto, Portugal, a role he has held since 2010. He also serves as Executive Chef at…
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Chef
Chef Vincent Guillou
Chef Vincent Guillou’s path runs through a French-trained way of cooking and arrives in El Gouna, Egypt, where he leads the kitchen at Le Restaurant as Executive Chef. In the same…
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Chef
Chele González
Chele González is chef and co-owner of Gallery by Chele in Taguig, Metro Manila, and that pairing of name, restaurant, and city is the clearest frame for the work: a kitchen…
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Bartender / bar director
Chelsie Bailey
## The Path Happiness Forgets in east London is where Chelsie Bailey built speed, pressure handling, and line-by-line precision early in her career. In a room like that, service…
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James Beard Award winner
Cheri Swoboda
Cheri Swoboda was already inside the business as manager of Mother Peach Caramels, LLC in 2010 before moving into ownership, and that sequence matters. It gave her a working view…
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James Beard Award winner
Cheryl Alters Jamison
Cheryl Alters Jamison is the Contributing Culinary Editor at New Mexico Magazine, where her work centers on food and restaurants in New Mexico. ## Coming Up Early in their career,…
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Bartender / bar director
Cheryl Charming
Author Cheryl Charming is an American author, but the work that established her name was behind bars, in service stations, on decks, and on training floors. The throughline is…
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James Beard Award winner
Cheryl Day
Cheryl Day has built her life’s work around the quiet grandeur of heritage baking, and around the histories it has carried, preserved, and too often obscured. As the chef-owner of…
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Wine luminary
Cheryl Durzy
Cheryl Durzy’s work sits at the point where family wine businesses, sales, and company-building overlap. In 2016, she founded LibDib and has served as Chief Executive Officer ever…
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James Beard Award winner
Cheryl Forberg
Cheryl Forberg writes from Naples, Florida, with a practice built around nutrition, balance, and the day-to-day work of helping people eat well in the real world. As a…
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James Beard Award winner
Cheryl Jamison
Cheryl Jamison is the chef at ESMCO in Oklahoma City, where her cooking has a deliberately narrow, and therefore distinct, point of view. The kitchen centers on New Mexico food, a…
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Pastry Chef
Cheryl Koh
“A good dessert has the undeniable ability to make people smile,” Cheryl Koh has said. In pastry, that effect is built through control: sweetness held in check, texture made…
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Bartender / bar director
Chew Qing Ting
## The Climb Great bars depend on tempo as much as technique, and Chew Qing Ting works in that register at Madame Fan (Singapore) and Steep Social (Penang). As Head Bartender at…
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Chi Kwun Choi
From Hong Kong, Chi Kwun Choi works with a perspective shaped by Hong Kong and Beijing, two cities where Chinese cuisine moves with different pressures, tempos, and expectations.…
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Winemaker
Chiara Ciavolich
Chiara Ciavolich is CEO and owner of Ciavolich in Loreto Aprutino, Italy. Since 2004, she has carried the estate through a role that depends less on display than on continuity,…
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Head Winemaker & Export Director, Emidio Pepe
Chiara Pepe
Chiara De Iulis Pepe is the granddaughter of legendary Abruzzo winemaker Emidio Pepe and represents the third generation at the helm of the estate. She studied Economics at the…
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Chef at Da Vittorio
Chicco Cerea
Three MICHELIN Stars for Da Vittorio in 2010 remain the principal public marker for the Brusaporto kitchen where Chicco Cerea works as chef. The craft behind that recognition is a…
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World's 50 Best
Chikara Yoshitomi
His specialty is pâté-croûte, a dish that rewards patience, exactness, and an almost architectural sense of balance. ## The Climb Training at 九州の調理専門学校 gave Chikara Yoshitomi the…
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Chef
Chloe St-Cyr
Chloe St-Cyr’s move into executive kitchen leadership at Scrub Island Resort, Spa & Marina, BVI in 2019 was built through service in places where the work is as much about control…
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Winemaker
Chloi Chatzivariti
## The Climb SupAgro gave Chloi Chatzivariti the sort of base that matters in cellar work: formal study paired with the practical discipline needed to read a season as it unfolds.…
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World's 50 Best
Cho Hee-sook
The standards learned from Chairman Lee Mal-Soon of the Korean Traditional Food Research Association became more than a first training ground for Cho Hee-sook; they became the…
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Sommelier
Chris Arora
## The Path Wine study and service work form the base of Chris Arora’s practice. Decatur High School, Wine & Spirit Education Trust (2019), and Wine Scholar Guild gave that base…
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World's 50 Best Bars
Chris Beaney
Journey to the West, the cocktail tied to Chris Beaney and served at XO Restaurant in Accra, Ghana, sits in the register of drinks that carry a clear professional signature:…
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Sommelier
Chris Belk
## The Path At Bern's Steak House, the wine program sits inside the room’s rhythm, not beside it. As director of wine, Chris Belk holds the kind of post that asks for precision in…
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Chef
Chris Bethoney
Chris Bethoney has built his place at Campo through continuity, not turnover. The restaurant’s kitchen has been his training ground since 2017, and the sequence from Opening Sous…
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Master Sommelier
Chris Blanchard
He has said, “I started working in the food business when I was 12.” That early start shows up less as biography than as training: years spent around kitchens, dining rooms,…
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James Beard Award winner
Chris Bunting
Chris Bunting is a chef. The title is spare, and the portrait stays that way: one working role, no venue named, no extra embellishment. In a field that often arrives wrapped in…
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World's 50 Best Bars
Chris Cabrera
Chris Cabrera. ## Coming Up Chef of Tina's Pizza and Bettina Pizzeria is the role on record for Chris Cabrera. That work sits in the day-to-day disciplines of pizza service: dough…
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James Beard Award winner
Chris Cannon
Chris Cannon has worked the room as a matter of structure, not style. The throughline runs from Alto and Convivio in New York City to Jockey Hollow Bar & Kitchen in Morristown,…
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Bartender / bar director
Chris Cardone
He has built a career around flair bartending. ## Coming Up Flair bartending can tip into theater, but in Chris Cardone’s hands it has stayed tied to service: speed, precision,…
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Winemaker
Chris Carpenter
Chris Carpenter has been winemaker at Lokoya Winery in St. Helena, Napa Valley since 2000, and the span of that post tells you what kind of work this is: long-term, exacting, and…
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Chef
Chris Cleghorn
Born in Cardiff, Chris Cleghorn has built a career on timing, discipline, and a clear sense of place. The work has been steady rather than showy, with each step reinforcing the…
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James Beard Award winner
Chris Collins
## The Path Training at Cardiff University sits alongside work that was practical rather than polished: summer camp service for children with mental and physical special needs at…
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Restaurateur
Chris Corbin
## Coming Up London restaurant-making in the early 1980s required more than a room and a menu; it required control of tone, service, and repeat custom. In 1981, Chris Corbin…
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Pastry chef
Chris Cwierz
## Career Pastry work here starts with repetition: the family table, a Polish grandmother’s kitchen, and the kind of early baking help that becomes technique by habit. Chris…
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Chef
Chris Davies
Former Chef de Cuisine at Uchi in Houston, Texas, Chris Davies’s career is best read as a study in accumulation: kitchen by kitchen, the work settled into seasonality, precision,…
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Sommelier
Chris Dunaway
## Coming Up Wine service rewards repetition, recall, and control of pace, and Chris Dunaway built that base in retail before moving onto the floor. After training at Transylvania…
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Chef
Chris Eddy
A native Vermonter, Chris Eddy works from a place that gave him room to build a kitchen without a playbook, then keep tightening the work year after year. The register is plain,…
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Bartender / bar director
Chris Enns
The contemporary cocktail program works by reference and control: a drink can carry memory, theatre, and ingredient logic without losing its job as a well-made serve. As Beverage…
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James Beard Award winner
Chris Fischer
American chef Chris Fischer won the StarChefs.com Coastal New England Rising Stars Award in 2014, an honor that sits comfortably with work grounded in ingredient sourcing rather…
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Pastry chef
Chris Ford
Florida native Chris Ford works desserts as constructed objects: breakable chocolate pieces, tightly designed sweets, and a finish that treats presentation as part of the craft,…
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World's 50 Best Bars
Chris Gall
Line cooking is the recorded center of Chris Gall’s profile: culinary school, then the line, with no venue, city, dated appointment, award, or current post attached to the record.…
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Other
Chris Hanmer
## The Path Pastry and ownership sit at the center of Chris Hanmer’s work, and CH Patisserie in Sioux Falls is built to reflect that discipline. The house line is plain: “we're a…
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James Beard Award winner
Chris Hastings
## The Climb Technique at scale starts with repetition, and that is what Johnson & Wales University set in place for Chris Hastings before hotel and restaurant kitchens tested it.…
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Chef
Chris Hopkins
His title is the defining fact: Chris Hopkins is a chef in command of a named kitchen, rooted in one city and one current role. In a profile that resists excess, that simplicity…
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Bartender / bar director
Chris Hysted-Adams
The title frames Chris Hysted-Adams across two linked parts of the bar trade: the speed and precision of service, and the broader discipline of running a room. In practice, that…
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Wine authority
Chris Kissack
Chris Kissack is identified as a wine authority, and that plain title does the actual work. It points to a practice built on judgment, recall, and disciplined tasting rather than…
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World's 50 Best
Chris Maillard
Chris Maillard moves across editorial, brand and publishing work in a way that reads as a broad trade skillset rather than a series of detours. At MVF Global and as…
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Bartender / bar director
Chris McMillian
Since then, the work at Revel in New Orleans has matched Chris McMillian’s reputation for exactitude, theater, and restraint. The Mint Julep he is known for there is presented…
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World's 50 Best Bars
Chris Moore
Chris Moore has served as Corporate Director of Food & Beverage, Lifestyle and Full Service Brands at LBA Hospitality since 2023, a post that pulls together portfolio scope,…
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Distiller
Chris Morris
Chris Morris holds the title of Master Distiller Emeritus at Woodford Reserve, a role he has held since 2023. His work sits inside a Brown-Forman lineage built around production…
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Restaurateur
Chris Shepherd
## Coming Up A Houston cooking point of view was built here through formal training at The Art Institute and work at UB Preserv, with Chris Shepherd later applying that discipline…
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James Beard Award winner
Chris Smith
Chris Smith now leads Brookmere in Saratoga Springs, New York, as Executive Chef, a role that feels less like a departure from his past than the natural continuation of a life…
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Wine luminary
Chris Tanghe
Director of Education at GuildSomm, Chris Tanghe studied Culinary Arts at The Culinary Institute of America, then moved into the rigor of the Court of Master Sommeliers before he…
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James Beard Award winner
Chris Viaud
## The Climb Johnson & Wales University sits close to the center of Chris Viaud’s formation, but the more useful frame is the one the kitchen gives: training, repetition, and the…
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James Beard Award winner
Chris Warner
## The Path The defining post in Chris Warner’s profile is Head Chef of St Paul's Collegiate School. In a school kitchen, the work is measured by cadence, planning, and the…
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James Beard Award winner
Chris Young
From the experimental lab at The Fat Duck outside London to Combustion, Chris Young’s career has moved by experiment, measurement, and heat. The arc runs through a kitchen built…
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Pastry chef
Chris Zammit
Chris Zammit’s practice is built on the England Culinary Team model: repetition, clean execution, and the discipline of working to a shared standard. That framework still shapes…
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Pastry chef
Chrissy M. Jensen
Chrissy M. Jensen is identified as a pastry chef, and that title carries the work of precision, repetition, and control. In pastry, the craft lives in measured action: weighing,…
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James Beard Award winner
Christa Barfield
## The Path At St. Joseph’s University, Christa Barfield laid the groundwork for a career built on discipline and follow-through. She then moved into healthcare administration,…
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Bocuse d'Or laureate
Christian André Pettersen
## The Climb Bocuse d'Or Europe sits in the background of Christian André Pettersen's training, but the more telling marker is what followed: a kitchen career now split between…
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Collector
Christian Canalès
Christian Canalès is a noted French wine collector specializing in Burgundy, recognized for his pristine cellar of rare and mature wines. He has contributed bottles from his…
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Winemaker
Christian Canute
## The Essentials Winemaking at Rusden Wines in the Barossa Valley, South Australia, is shaped here by a cellar door and communal dining area built around the wood oven. Christian…
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Christian Coutarel
## The Path Christian Coutarel is chef and owner of Le Boudes La Vigne, and the work reads as hands-on kitchen management rather than distance at the pass. The craft here is…
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Bartender / bar director
Christian Delpech
## Coming Up Behind the bar in Buenos Aires, Argentina, Christian Delpech built the habits that matter most in service: timing, control, and reading a room. That early bar work…
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Former Vineyard Manager, Domaine Méo-Camuzet
Christian Faurois
Christian Faurois was a longtime vineyard leader and mentor at Domaine Méo-Camuzet in Vosne-Romanée. The estate's official history describes him as the son and nephew of historic…
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Chef
Christian Fritzinger
Christian Fritzinger leads the kitchen operation at Maison Messmer in Baden-Baden from the inside, with the kind of authority that comes from running service, not standing apart…
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Winemaker
Christian Hermann
Winemaker Christian Hermann’s work is centered on Christian Hermann Weinbau in Fläsch, Switzerland, where the work gathers around Riesling, Chardonnay, Pinot Noir and Completer.…
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Winemaker
Christian Hirsch
In Leingarten, Germany. ## Coming Up Technical training sits at the center of Christian Hirsch’s work. The Robert Mondavi Institute at the University of California, Davis and…
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