The People · Page 128
The artisans of taste.
Chef
Christian Reiterer
Christian Reiterer’s work is centered on a single grape and the range it can carry. Schilcher Frizzante and Schilcher sparkling wine define the line, while Blauer Wildbacher,…
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Winemaker
Christian Seely
Christian Seely’s work has been defined by English sparkling wine and by the places that shape it. In 2008, he co-founded Coates & Seely in Whitchurch, United Kingdom, and that…
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Chef
Christian Steska
In Fulda, the work begins with named materials: Fuldaer caviar from DESIETRA, sturgeon, Maispoularde, Welsfilet, organic roast beef with asparagus, and rare bottles from Domaine…
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Chef
Christian Sturm-Willms
Christian Sturm-Willms works in Euro-Asian cuisine through an omakase framework at YUNICO Japanese Fine Dining in Bonn, Germany. The line is built on controlled sequence,…
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Bartender / bar director
Christian Suzuki-Orellana
## Today The room is the unit of measure here: timing, pacing, and the ability to hold attention without forcing it. Christian Suzuki-Orellana’s path runs through nightclub…
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Winemaker
Christian Tschida
Winemaker of Club Batonnage in Andau, Austria, since 2000, Christian Tschida holds a title that carries real weight in Austrian natural wine. His standing comes from a body of…
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Sommelier
Christian Vanneque
## At a Glance Close to the glass, Christian Vanneque’s work is built on service, selection, and timing: the core tasks of a chef sommelier at the Paris restaurant. That role sits…
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Winemaker
Christian Vessaz
Christian Vessaz has been winemaker and oenologist at Cru de l'Hôpital in Môtier-Vully, Switzerland, since 2002, a role that places him at the heart of one of the country’s most…
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Bocuse d'Or laureate
Christian Wellendorf
Christian Wellendorf’s work is built on the kind of repetition that teaches timing, standards, and control. The craft shows first in the apprenticeship years at Restaurant Babette…
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Bocuse d'Or laureate
Christian Wellendorf Kleinhert
## Coming Up A commis posting at Bocuse d'Or 2019 (2019) puts Christian Wellendorf Kleinhert in a role built on timing, discipline, and support. At that level, the work is less…
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Winemaker
Christina Dhom
## The Essentials A working philosophy is laid out in Christina Dhom’s own words: “Ich liebe Wein und möchte andere mit meiner Begeisterung und Leidenschaft mitreißen,” and, “Für…
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James Beard Award winner
Christina Nguyen
Christina Nguyen is a chef, and in that spare designation there is a certain quiet force. It is a title that carries both precision and promise: the discipline of a kitchen, the…
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Hotelier
Christina Ong
## Career Arc Luxury retail in Singapore in the early 1970s required an operator who could read brand position, customer behavior, and the mechanics of import-led fashion. In…
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Master of Wine
Christine Marsiglio
## The Climb École Supérieure d'Agriculture d'Angers, France, gave Christine Marsiglio a formal base in the discipline that would define the work ahead. That early training is the…
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World's 50 Best Bars
Christine Sismondo
## Coming Up Christine Sismondo writes from the overlap of spirits, bars, and history, treating drinking culture as a field of craft rather than ornament. Her reporting moves…
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Pastry chef
Christine Stanley
Christine Stanley’s work sits at the point where military service and culinary production meet: timing, precision, and composure carry the same weight as flavor. In 2025,…
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Restaurateur / hotelier
Christine Trippi
Christine Trippi’s career reads like a long, attentive study in how hospitality works at its best: not merely as a sequence of jobs, but as a craft built on timing, composure, and…
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World's 50 Best Bars
Christine Wiseman
## At a Glance Christine Wiseman’s bar work was shaped in Los Angeles, where pace, weather, and dining room expectations all push service to stay sharp. At Broken Shaker,…
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Winemaker
Christo le Riche
In the shadow of Simonsberg, a working wine farm shaped Christo le Riche's early reading of the vine. Cabernet Sauvignon became the reference point from there, and the style that…
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Winemaker
Christoph Bauer
Christoph Bauer’s name appears on both the kitchen side and the cellar side of the same place, and that is the point. The estate’s characteristic white and red wines are not…
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Chef
Christoph Baumgartner
Christoph Baumgartner leads Speiseberg in Halle, Germany, with a kitchen language built on restraint, precision, and control. The work is set within an eight-course menu,…
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Winemaker
Christoph Daschütz
## The Climb Weinbauschule in Klosterneuburg gave Christoph Daschütz the base that matters in wine: discipline, exactness, and learning by doing. That formation still reads in the…
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Winemaker
Christoph Hammel
## The Climb Estate continuity in the Palatinate is a working structure before it is a family claim: at Weingut Hammel in Kirchheim, Palatinate, Germany, Christoph Hammel took his…
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Head Chef
Christoph Kaiser
Christoph Kaiser is the head chef at Jacobi in Freiburg im Breisgau.
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Winemaker
Christoph Wachter
## The Climb Christoph Wachter’s early years at Weingut Wachter-Wiesler in Deutsch Schützen, Südburgenland, Austria (2008–2010) functioned as apprenticeship by repetition rather…
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Winemaker
Christophe Bonnefond
At Domaine Bonnefond in Ampuis, France, estate work is framed by family-held ground and the shift from selling grapes to bottling under the Bonnefond label. In the Northern Rhône,…
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Pastry Chef
Christophe Calderon
Après de riches expériences au sein de maisons prestigieuses, Christophe Calderon opère aujourd’hui dans sa boutique au style design. Les clients peuvent se laisser séduire par…
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Winemaker
Christophe Chappuis
Christophe Chappuis is the winemaker at Domaine Chappuis in Rivaz, Switzerland. He is also owner-winemaker at Domaine Christophe Chappuis in the same Swiss village. The domaine is…
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Pastry chef
Christophe Feyt
Since 2023, Christophe Feyt has directed Pastry Operations at Hukl Investments in the United States, a role that asks for scale without losing control of detail. Before that, he…
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Master of Wine
Christophe Heynen
## Coming Up Belgian wine work often starts with structure before it starts with taste. Christophe Heynen came through Ecole Hôtelière de Lausanne (EHL) and Wirtschaftsgymnasium…
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Christophe Le Marrec
Christophe Le Marrec is Chef-Owner at Le Brélévenez. The city is unknown.
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Pastry Chef
Christophe Michalak
## The Ascent Pastry training in this line starts with disciplined repetition before it reaches hotel service, boutique production, or international retail. Christophe Michalak…
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Pastry chef
Christophe Morel
## The Climb Christophe Morel Chocolatier, founded by Christophe Morel in Montréal in 2005, is built around the measured work of a Maître Chocolatier - Cacao Barry Ambassador…
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Winemaker
Christophe Peyrus
Revue du Vin de France’s 2 Stars for Clos Marie in Pic Saint-Loup, Languedoc, France, is the defining marker of Christophe Peyrus’s public reputation. His vineyard language is…
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Pastry Chef
Christophe Renou
Christophe Renou, originaire d’Angers, est un pâtissier de renom, couronné Meilleur Ouvrier de France en 2015. Il a débuté sa carrière dans le monde de la chocolaterie avant de…
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Pastry Chef
Christophe Roussel
Côté chocolat… Côté pâtisserie… Côté chocolat… Récompensé en 2012 par cinq tablettes au Club des Croqueurs de Chocolat, un Award au Salon du Chocolat de Paris et classé parmi les…
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Chef
Christophe Saintagne
The line of his career runs through formal French kitchens, with technique, discipline and repeated service forming the base of the work rather than any single dramatic turn. ##…
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Pastry chef
Christophe Sportellini
## Coming Up Pastry technique sits at the center of Christophe Sportellini’s work, with chocolate and sugar showpieces as the clearest expression of that practice. Born in Cannes,…
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Other
Christopher Bates
## The Ascent Hospitality training gives dining-room work its operating grammar: service systems, management discipline, and the financial realities behind the table. Christopher…
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Master Sommelier
Christopher Dugan
## The Path Training at Long Beach City College gave Christopher Dugan an early base in service, precision, and taste. That foundation shows in the way the work reads now:…
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James Beard Award winner
Christopher Hirsheimer
James Beard Award winner Christopher Hirsheimer is tied to Canal House and Canal House Station in Milford, New Jersey, where the work reads as editing applied to food and print.…
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Culinary legend
Christopher Kimball
## The Climb Food media was built here from publishing discipline rather than from a test kitchen. Christopher Kimball trained at Phillips Exeter Academy and Columbia University,…
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James Beard Award winner
Christopher Lee
## The Philosophy Study at California Culinary Academy, followed by the apprenticeship sought in the Bay Area, set the terms for Christopher Lee’s work: learn by doing, repeat the…
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Master of Wine
Christopher Martin
## Coming Up Formal training came first at Le Cordon Bleu College of Culinary Arts-Minneapolis (2009), and Christopher Martin’s work after that stayed rooted in the line: timing,…
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Pastry chef
Christopher Northmore
With no venues, awards, apprenticeships, or signature plates attached, the record stays fixed on the craft title itself rather than building a larger career arc around it. That…
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Master Sommelier
Christopher Ramelb
Master Sommelier is the credential that defines Christopher Ramelb here, and that order is the point. The title comes first because the work behind it comes first: the study,…
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Master Sommelier
Christopher Tanghe
## Coming Up Since 2024, the hosting chair at GuildSomm Podcast has been occupied by Christopher Tanghe. That date is the fixed point in the record here: it marks the start of the…
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Chef
Christopher Wilbrand
Christopher Wilbrand is Küchenchef at Zur Post in Saint Vith, Belgium, and the role reads as a continuation of house discipline rather than a standalone title. In kitchens like…
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Master of Wine
Christy Canterbury
## The Climb National wine direction is the frame for Christy Canterbury’s early career: a role that demands consistency, scale, and a palate trained to sort signal from noise…
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James Beard Award winner
Chrysa Robertson
## The Climb Since 1993, Rancho Pinot has had the benefit of the same owner/chef in Chrysa Robertson, and that kind of continuity matters in a kitchen. A long run in one house…
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French culinary technique
Chua Tor Aik
Production coordination and purchasing in a culinary school is not separate from kitchen training. It governs product flow, timing, mise en place, and the discipline that teaching…
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chef
Chua Tor Aik (TC)
Chua Tor Aik (TC) describes ambition as something tested and revised in service. In the kitchen, an early target is only a starting specification; time, discipline, and…
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James Beard Award winner
Chuck Dedman
The cooking is direct, and the plates carry the identity of the menu. Nothing in it reaches for generality; each dish is built to read clearly, with a tight focus and an unhurried…
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Master Sommelier
Chuck Furuya
If I just did the wine tasting, what would be the benefit for Hawaii? Chuck Furuya’s own question gets at the working logic behind his approach to wine: it belongs inside the…
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Winemaker
Chuck Gergley
## At a Glance At Brooklyn Winery in Williamsburg, Brooklyn, New York, the work is built around a simple premise: wine does not have to feel gated. As winemaker, Chuck Gergley…
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James Beard Award winner
Chuck Williams
Chuck Williams founded Williams-Sonoma in California, and that act set the terms for his place in American food retail. The company that grew from it came to stand for a domestic…
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Chef
Chudaree Debhakam
## Where They Are Now Training across the University of Nottingham and International Culinary Center gave Chudaree Debhakam the formal base; the working edge came later, in a…
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Chef
Ciro Mancini
Italian restaurant work in Clearwater is measured here by outside recognition as well as by the kitchen’s stated priorities: authenticity, quality, and artistry. At Valentino…
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Winemaker
Claire Chenard
Claire Chenard is the winemaker of Château Larmande in Saint-Émilion, and that role is enough to locate the work. At Château Larmande, the question is not spectacle but control:…
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Pastry chef
Claire Damon
## Coming Up Claire Damon’s formation runs through high French pastry at Pierre Hermé and Christophe Michalak, before she took charge of Des Gâteaux et du Pain in Paris in 2006.…
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Pastry chef
Claire Heitzler
## Coming Up Pastry training here is built on rigor first: Thierry Mulhaupt set the early foundation for Claire Heitzler, before she moved through kitchens where consistency and…
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Winemaker
Claire Mulholland
## Coming Up Training at Otago University and Lincoln University gave Claire Mulholland the academic base, but the work itself was built in the vineyard and the cellar. At Rippon…
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Pastry chef
Claire Ptak
## Coming Up Training at Mills College gave Claire Ptak a formal base before she moved into pastry and the image-led work that would define her practice. At Chez Panisse in…
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World's 50 Best Bars
Claire Smith-Warner
## Coming Up At Belvedere Vodka in New York, New York, Claire Smith-Warner’s work sits in the mechanics of Spirit Creation and mixology: building flavor, controlling balance, and…
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Bartender / bar director
Claire Warner
Managing Director of Aecorn Aperitifs, Claire Warner has moved across law, design, education, spirits, and brand creation without losing a fixed sense of taste or editorial…
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Master of Wine
Clare Tooley
## The Climb Wine buying and wine education sit at the center of Clare Tooley’s work. After studying French and Spanish at the University of Cambridge, Tooley entered the trade at…
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James Beard Award winner
Clark Frasier
Clark Frasier is a chef, and the spareness of that identification says as much as any longer profile might. What remains is the profession itself, held steady and unadorned. In a…
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Wine luminary
Clark Smith
## At a Glance Current role: sous chef at Haires. A narrow title, practical and specific. Clark Smith’s work is defined by the sous chef post at Haires: a role built on timing,…
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Culinary legend
Claud Mann
Claud Mann’s work sits where kitchen technique meets food television that does not hide the method. The Promax award-winning *Dinner & A Movie Cookbook* reflects that same…
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Pastry chef
Claude CASADO
The title places Claude Casado exactly where he is meant to be seen: in the working life of the business, at the point where pastry and management meet. It is a concise…
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Winemaker
Claude Gros
Claude Gros is the consultant oenologist for Château Ripeau in Saint-Émilion, France, a role that places him at the quiet center of the estate’s vineyard-to-cellar life, where…
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Winemaker
Claudia Benazzoli
In Pastrengo, Italy, the work at Benazzoli moves between Lake Garda freshness and the darker patience of Valpolicella reds. Since 2006, Claudia Benazzoli and Giulia Benazzoli have…
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Winemaker
Claudia Ferrero
## The Path Claudia Ferrero’s work in Tuscany, Italy sits at the point where production, hospitality, and wine meet. As producer at Ferrero Claudia, her role carries the practical…
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Pastry Chef
Claudia Fleming
## The Climb Pastry training in New York provided the technical base: Peter Kump’s New York Cooking School is the formal education recorded for Claudia Fleming, and it set the…
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James Beard Award winner
Claudia Roden
What the page supplies is the name and little else, so the entry reads as a blank dossier rather than a conventional career profile. That absence does its own work. Without a…
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Winemaker
Claudio Canavero
Claudio Canavero is the owner and winemaker of Criolin in Castagnole delle Lanze, Italy, where the rhythm of the estate is shaped by his dual command of cellar and vineyard…
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Winemaker
Claudio Conterno
## The Estate The estate carries both names because the work began as a shared undertaking: one anchored in place, and in the idea that the vineyard should speak with as little…
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Chef
Claudio Cristofoli
Since 2015, Claudio Cristofoli has held the Chief Executive Officer title at C.O.R. Kitchen, a role that puts operational discipline and decision-making ahead of theatrics. The…
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Head Chef
Claudio Foschi
Claudio Foschi is the head chef at Oyamel in Washington DC.
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Winemaker
Claudio Hartmann
The estate is a family business with 3.5 hectares of vines in the Schenkenbergertal in the canton of Aargau, and that scale sets the terms of the work: the vines are not a…
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Bartender / bar director
Claudio Perinelli
Claudio Perinelli works as bartender and owner of The Soda Jerk in Verona, where the bar depends on timing, pace, and a steady read on the room. In that role, the drink is treated…
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Winemaker
Claus Burmeister
Claus Burmeister’s work sits at the point where cellar practice and estate stewardship meet. At Weingut Heitlinger in Östringen-Tiefenbach, Baden, Germany, he is responsible for…
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Head Chef
Claus Henriksen
Claus Henriksen is head chef at MOTA.
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Chef
Claus Preisinger
Grower, Maker at Weingut Claus Preisinger in Gols, Burgenland, Austria, Claus Preisinger has built a reputation on patience, precision, and the conviction that the most persuasive…
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Pastry Chef
Clément Battut
Originaire de l’Aveyron, Clément a démarré par un BEP cuisine avant de confirmer son goût pour la pâtisserie au CFA de Rodez. Il fait ses armes chez Michel Belin à Albi, chez…
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Pastry chef
Clement Goyffon
From Savoie, where his grandmother first drew him toward pastry, Clement Goyffon’s work has been built through discipline and incremental control. He is now Pastry Chef at ONE65…
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James Beard Award winner
Clement Hsu
Clement Hsu is identified as a chef, and in the material, that is the full extent of the public-facing record. That absence, rather than diminishing, gives it a particular shape:…
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Chef
Clément Leroy
His specialty is matured meats, and his own line for the work keeps the frame clear: “My cooking is a bridge between land and sea.” That is a practical way to read Clément Leroy’s…
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Head Chef
Clément Petitjean
Clément Petitjean is the Head Chef at La Grappe d'Or. The city is unknown.
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James Beard Award winner
Cleophus James Hethington
Cleophus James Hethington is a chef, and the simplicity of that designation is part of the story here. There is no ornament added in the source material, no long trail of venues,…
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Head Chef
Cliff Hämmerle
Cliff Hämmerle is the head chef at Hämmerle's Restaurant in Blieskastel.
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James Beard Award winner
Clifford Wright
The 2000 James Beard Cookbook of the Year award is the fixed point in Clifford Wright’s profile. It places the work in a specific year and sets the standard plainly: the books are…
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Winemaker
Clio Cicogni
Since 2010, Clio Cicogni has worked as winemaker at Clio Cicogni Winery in Montevarchi, Italy. The line is unusually direct: one craft, one estate, one town, one tenure that has…
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James Beard Award winner
Clive Coates
Writer first, Clive Coates built his work around giving wine a usable language: precise enough for nuance, disciplined enough to avoid hype. “To me it’s about the beauty and the…
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Chef
Clive Fretwell
## Where It Started French cuisine is the discipline that runs through Clive Fretwell’s career. It gives the work its line: measured, technical, and built through repetition…
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Executive Chef
Clovis Degrave
Clovis Degrave is Executive Chef at Grünewald Chef’s Table. The city is unknown.
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Managing Director
Clovis Taittinger
Clovis Taittinger is the eldest son of Pierre-Emmanuel Taittinger and a key executive at family-owned Champagne Taittinger, the third-oldest champagne house founded in 1734 and…
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James Beard Award winner
Clyde Greenhouse
## Coming Up At Kessler Baking Studio in Dallas, Texas, the work is defined by cookie production and the kind of exacting baking that depends on timing, temperature, and…
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Chef
Cody Maxwell
Cody Maxwell is Head Chef at Dunton Kitchen inside Lumière with Inspirato in Telluride, Colorado, where alpine cooking has to answer to altitude, weather, and the room’s setting.…
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Master Sommelier
Cokie Ponikvar
Cokie Ponikvar has built a wine practice at the meeting point of hospitality, education, and public-facing communication. Through @cokiesworldofwine, the wine education platform…
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