The People · Page 129
The artisans of taste.
Master distiller / blender
Col. Albert Bacon Blanton
Col. Albert Bacon Blanton entered the distillery business at 16, and that early start mattered less as biography than as training. Distilling asks for patience, precision, and…
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James Beard Award winner
Colby Garrelts
Colby Garrelts has built his work around the Midwest as a field of technique, not backdrop. At Bluestem and Rye Restaurants, he has given the region two different registers: one…
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James Beard Award winner
Cole Danehower
Cole Danehower has spent decades in Northwest food and wine coverage, working the region’s vineyards, producers, and table culture as a connected field rather than isolated beats.…
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World's 50 Best Bars
Colin Asare-Appiah
## Coming Up Bartending training at London Academy of Bartending (LAB) gave Colin Asare-Appiah the base that supports the rest of the work: technique, service discipline, and the…
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Bartender
Colin Field
## The Climb Formal culinary schooling put technique before performance. At the Ferrandi School of Culinary Arts in 1981, Colin Field entered the trade through kitchen discipline:…
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Executive Chef
Colin Marcelli
Colin Marcelli is the Executive Chef at Renzo. His city is unknown.
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Bartender / bar director
Colin Peter Field
## The Path Bartending at the level Colin Peter Field worked it is built on discipline, timing, and the ability to hold a room without forcing it. Born in Rugby, West Midlands,…
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James Beard Award winner
Colman Andrews
Editor in chief of Saveur from 2002 to 2006, Colman Andrews was a co-founder and former editor of Saveur and a native of Los Angeles. The work reads as a steady accumulation of…
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Master distiller / blender
Colonel Albert Blanton
Born on a farm near the present-day Buffalo Trace Distillery in Frankfort, Kentucky, Colonel Albert Blanton came out of rural work, where attention, routine, and patience were…
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Distiller
Colum Egan
## The Making Production management is useful groundwork for distilling because it trains the maker to think in systems: inputs, process control, consistency, and accountability…
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Michelin-starred chef
Conrad Gallagher
Near the farmlands of Letterkenny, County Donegal, Conrad Gallagher’s cooking draws on the plain weight of place and the polish of haute cuisine tradition, with luxury aesthetics…
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Restaurateur / hotelier
Conrad Hilton
While traveling through Cisco, Texas, in 1919, Conrad Hilton slept on a couch in the lobby of the Mobley Hotel and then bought the hotel. That night turns a stopover into…
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Restaurateur / hotelier
Conrad Nicholson Hilton
The Hilton Foundation, established in 1944, belongs to a longer practice of hospitality commerce shaped before the hotel chain: counter work in Socorro County, schooling, public…
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Winemaker
Constant Jomini
Constant Jomini is the owner and winemaker of Constant Jomini Sàrl in Chexbres, a name and place that suggest a career rooted in continuity, in the steady work of tending vines…
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Bartender / bar director
Constante Ribalaigua Vert
At La Florida (El Floridita) in Havana, Cuba, Constante Ribalaigua Vert is recorded through the work itself: bartender, tied so closely to the room that the name and the place…
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Head Chef
Constantin Kaiser
Constantin Kaiser is Head Chef at L'étable. The city is unknown.
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Winemaker
Constantin Stratan
## Coming Up Since 2002, founder and winemaker Constantin Stratan has anchored Equinox in Merenii Noi, Anenii Noi, shaping the estate’s pace and identity through continuity rather…
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James Beard Award winner
Cookie Till
Cookie Till’s work is defined by a two-part craft: cooking and ownership held in the same hand. At Steve & Cookie's in Margate, New Jersey, that means the stove, the dining room,…
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James Beard Award winner
Corby Kummer
Senior editor at The Atlantic, Corby Kummer works where restaurant criticism meets food policy. Across The New Republic and the Aspen Institute, his writing and leadership have…
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Pastry chef
Corentin Magnin
Corentin Magnin works in pastry through a route that moves from brigade basics to leadership and training. After starting as commis at Le Chabichou, Magnin took over the pastry…
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Executive Chef
Corey Chow
The working discipline in the Greenwich, CT, kitchen is a product of formal training, station work, senior brigade roles, and club leadership. Since 2021, the Executive Chef role…
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Chef
Corrado Assenza
Corrado Assenza’s work is built inside Caffè Sicilia in Noto, Sicily, Italy, where he serves as chef and fourth-generation co-owner. The counter there functions as a working…
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Chef
Corrado Corti
Corrado Corti’s work is shaped by Portofino, where room, light, and sea air become part of the service as much as the plate. At Hotel Splendido / Ristorante La Terrazza in…
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James Beard Award winner
Cortney Burns
A native of the Midwest, Cortney Burns first found her way into food through childhood outings to the market, where the simple pleasure of warm corned beef and Muenster cheese…
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Pastry chef
Cory Barrett
## Career Pastry work is where Cory Barrett’s discipline and range were formed: Baker College of Muskegon, then kitchens that expected precision, judgment, and speed. Tribute in…
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Chef
Cory Garrison
Ingredient-first cooking sets a narrow brief: clean flavor, controlled seasoning, and enough restraint to leave the product legible. Cory Garrison states that position plainly: "I…
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Other
Cory Oppold
Cory Oppold’s work is built on structure: formal study, then a defined kitchen role, then ownership and partnership in Scottsdale. That sequence matters in fine dining, where…
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James Beard Award winner
Cory Schreiber
From restaurant floor to classroom, the work expands without changing its terms: service, seasonality, and consistency under pressure. Cory Schreiber carried that operating…
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Chef
Cosmo Sterck
The route through a kitchen is legible when it is built on repetition: first learn the rules of someone else’s house, then take on the discipline of service, then carry…
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James Beard Award winner
Country Velador
## Coming Up Pastry work across Phoenix, Chicago, and Los Angeles gave Country Velador the practical range that later showed up in shop ownership. Training at Arizona State…
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Sommelier
Courtney Humiston
Certified Sommelier Courtney Humiston has worked across floor service, wine direction, writing, and management with a steady hand. The job description here is broader than pouring…
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Winemaker
Courtney Robinett Wagoner
## Coming Up Training at California State Polytechnic Institute, San Luis Obispo gave Courtney Robinett Wagoner the technical base that later carried into cellar work. Her first…
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Restaurateur / hotelier
Craig Barber
He closed that chapter with gratitude, saying, "It has been a rewarding journey working with talented and dedicated leaders at the Company." Those dates frame the clearest public…
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Master distiller / blender
Craig Beam
Heaven Hill anchors Craig Beam’s career history, and that continuity is the clearest fact on the page. In a trade where moves between houses can blur the line of a resume, a…
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James Beard Award winner
Craig Claiborne
From an American beginning on September 4, 1920, through Gourmet magazine and on to three decades at The New York Times in New York City, Craig Claiborne made food writing move…
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Head Chef
Craig Johnston
Craig Johnston is the head chef at Angler in London.
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James Beard Award winner
Craig LaBan
Since 1998, Craig LaBan has held the restaurant critic’s desk at The Philadelphia Inquirer in Philadelphia, with the same newsroom anchoring his byline year after year. That…
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Winemaker
Craig McAllister
Craig McAllister’s work at La Crema in Windsor, California is built around Cool-climate Chardonnay and Pinot Noir, with the emphasis kept on vineyard sources, cellar decisions,…
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James Beard Award winner
Craig Schoettler
## Coming Up Craig Schoettler’s work sits in the overlap between kitchen discipline and beverage program design. At Johnson & Wales University, he studied Culinary Arts and…
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James Beard Award winner
Craig Shelton
From that long run, Craig Shelton’s work moved outward into farm-to-table fine dining on the East Coast, widening without breaking from the kitchen discipline that formed it. The…
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Chef
Craig Wilmer
In 2026, the estate kitchen at Auteur Wines in Sonoma County, California is being led by Craig Wilmer, whose Bay Area background shows up in a practical read on season, produce,…
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James Beard Award winner
Crescent Dragonwagon
## The Climb The work of an inn kitchen asks for pace, sequence, and control of service, and Crescent Dragonwagon spent those early years inside that discipline as co-owner at…
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Bartender / bar director
Cris Dehlavi
## The Path High-end mixology at M at Miranova in Columbus, Ohio is built here on restraint, balance, and a clear point of view. Cris Dehlavi works in a lane defined by craft…
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Chef
Cristian Canencio
## Coming Up Technique is the throughline in Cristian Canencio’s career, starting with formal training at State University of New York at Delhi (2009) and continuing through a…
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Winemaker
Cristian Moor
## The Climb Cristian Moor trained at Maza University, a formative step that helped shape the technical discipline behind his later work in wine. From that grounding, his career…
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Chef
Cristina Bowerman
## The Path Graphic design gave Cristina Bowerman a working grammar before the kitchen did: layout, spacing, rhythm, and the habit of making each element answer to the whole. That…
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Master of Wine
Cristina Mercuri
Born and raised in Tuscany, Italy, Cristina Mercuri has built a practice that sits between wine scholarship, communication, and international strategy. In 2015, she founded…
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James Beard Award winner
Crystal Wahpepah
## Coming Up Formal training at Le Cordon Bleu gave Crystal Wahpepah the kitchen discipline that later supported a career built around Native foods, technique, and public-facing…
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Restaurateur / hotelier
Curtis Carlson
## The Essentials Curtis Carlson is a restaurateur and hotelier. Those two roles sit at the point where dining-room pacing, room-level consistency, and the mechanics of service…
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James Beard Award winner
Cynthia Graubart
Cynthia Graubart launched her television cooking-show career producing Nathalie Dupree’s first national public television series, **New Southern Cooking**. That early production…
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James Beard Award winner
Cynthia R. Greenlee
Cynthia R. Greenlee moves through the newsroom with the kind of breadth that suggests both range and rigor. At Guardian US, where she serves as Deputy Editor, her editorial work…
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James Beard Award winner
Cynthia Wong
Cynthia Wong is listed simply as a chef, and the omission of venue, city, year, award, or credential leaves the record stripped to role alone. For trade readers, that is its own…
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Winemaker
Cyril Fhal
Cyril Fhal is the winemaker of Clos du Rouge Gorge in Latour-de-France, and his story carries the quiet momentum of a life that has moved from one landscape into another without…
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Winemaker
Cyril Marès
## The Climb Training at Montpellier gave Cyril Mar the technical base for a career built on repetition, judgment, and long service rather than display. In wine, authority is…
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Pastry Chef
Cyrille Courant
Originaire du Val de Loire, Cyrille a été appelé par la cuisine dès son plus jeune âge, aidant régulièrement son père dans son restaurant. Après son apprentissage en tant que…
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Master distiller / blender
D. Chad McCoy
## The Climb Legislative coordination and legal practice define D. Chad McCoy’s public work in Kentucky. As a State Representative for the 50th district and Majority Whip in the…
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Executive Chef
D'Anthony Foster
D'Anthony Foster is the executive chef at The Point in Saranac Lake.
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Chef
Dabiz Muñoz
High-end dining entered the work early through repeat meals at Viridiana in Madrid, where haute cuisine was encountered as a matter of timing, accuracy, and room craft rather than…
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Head Chef
Dagoberto Torres
Dagoberto Torres is the head chef at Barú Marisquería in São Paulo.
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James Beard Award winner
Dahlia Narvaez
Dahlia Narvaez is a chef, though her public profile remains deliberately spare, almost elusive. What remains is the essential fact of the job itself: chef. In a culinary world…
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Chef
Dai Jianjun
## Coming Up Today, Dai Jianjun is proprietor of Dragon Well Manor. The title is brief, but the work behind it is not: a daily standard set through pacing, room, and attention to…
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Michelin-starred chef
Dalad Kambhu
## The Idea Thai cooking, in Dalad Kambhu’s hands, starts with freshness as a rule rather than a preference. At Kin Dee in Berlin, Germany, local products, seasonal ingredients,…
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Bartender / bar director
Dale de Groff
## Coming Up Behind the bar at The Rainbow Room in New York City, Dale de Groff learned how room, timing, and service shape a drink’s reception. The setting mattered: the pace on…
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Partner and faculty member
Dale DeGroff
Beverage Alcohol Resource partner and faculty member Dale DeGroff works in the register of modern American bartending: service discipline, historical recall, measured technique,…
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Founder, Ithaka Coffee
Dale Harris
As Director of Wholesale at Hasbean Coffee in the United Kingdom, coffee work for Dale Harris sits in the exchanges that determine cup quality: producer and roaster, barista and…
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Bartender / bar director
Dalton Bedard
Dalton Bedard works across two linked parts of bar craft: the visible service of a bartender and the planning, timing, and oversight of a bar director. The first is the working…
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James Beard Award winner
Damarr Brown
As Chef de Cuisine at Virtue Restaurant, Damarr Brown works from memory as a technical tool, not a decorative one. In his kitchen, recollection is measured, edited, and folded…
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Master distiller / blender
Damian Riley-Smith
In Speyside, Scotland, Rothes Glen is treated as a whisky house before it is treated as lodging. The working materials are space, sequence, glassware, storage, conversation, and…
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Winemaker
Damien Coste
Damien Coste’s work at Domaine Belles Pierres is built on small-production Rhône-style wines, made in Murviel-lès-Montpellier with restraint and precision. The estate’s identity…
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Pastry Chef
Damien Moutarlier
Artisan du goût, la maison Moutarlier n’a de cesse de faire découvrir son univers de formes douces, un véritable plaisir des yeux. Toujours à la recherche de nouvelles…
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Winemaker
Damien Pagès
## Coming Up The director’s role at Château Noaillac has carried the same line of work since 2004: keep a Médoc estate moving from one season to the next without breaking with…
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Chef
Damion Henry
## The Climb At The Langham, Chicago, Damion Henry’s progression was built through repetition, control, and a consistent hand at luxury service. From 2013 to 2018, he worked as…
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Bartender / bar director
Damon Boelte
## The Path Behind-the-bar discipline is the throughline in Damon Boelte’s start at The Electro Lounge in Oklahoma City: reading the room quickly, moving cleanly under pressure,…
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Master Sommelier
Damon Ornowski
Damon Ornowski’s work sits in the discipline of the Master Sommelier title: palate calibration, recall, service judgment, and the ability to read a table without overplaying the…
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Wine authority
Dan Berger
Dan Berger has built his reputation in wine writing by working the edges that many readers skip: the tone of a winery’s message, the mechanics of a search engine, and the way wine…
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Pastry chef
Dan Boman
Dan Boman works in pastry and baking, and the line through his career runs from production pastry to teaching. The craft shows up in the credential as well: CEPC. ## The Path…
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James Beard Award winner
Dan Krohmer
Before Dan Krohmer became chef and owner of Other Mama in Las Vegas, his formation began farther west: he grew up in Placerville, California, and started his culinary career in…
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James Beard Award winner
Dan Magill
Dan Magill is a chef, and that title is the central fact around which everything else gathers. It suggests a life measured less in grand declarations than in the disciplined…
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James Beard Award winner
Dan Pashman
Dan Pashman, creator and host of The Sporkful since 2010, works in the craft of food attention: listening to eaters, treating preference as usable evidence, and turning ordinary…
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Executive Chef
Dan Rabilwongse
Dan Rabilwongse is the executive chef at Budonoki in Los Angeles.
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Head Chef
Dan Reynolds
Dan Reynolds is Head Chef at Blanket Bay Luxury Lodge.
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James Beard Award winner
Dan Saccomando
## Coming Up The daily rhythm of Wagner's Village Inn has rested with ownership since 2020, when Dan Saccomando took on the role. In a house like this, ownership is not just a…
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James Beard Award winner
Dan Saladino
Dan Saladino’s Food Programme work explores the economics, politics, science, and culture of food. His route to radio began as a listener: “I fell in love with radio while…
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James Beard Award winner
Dana Cowin
## Coming Up Brown University gave Dana Cowin the academic framework that later showed up in her editorial work: range, discipline, and a habit of connecting one field to another.…
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James Beard Award winner
Dana Cree
Dana Cree’s work tracks the move from restaurant pastry to a dedicated Ice Cream business, with The Art Institute of Seattle at one end and Pretty Cool Ice Cream in Chicago,…
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Master Sommelier
Dana Gaiser
## Coming Up Training at Stanford University gave Dana Gaiser a disciplined starting point before the work turned commercial. The degree itself is not the point; the point is the…
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James Beard Award winner
Dana Goodyear
Dana Goodyear is a staff writer at The New Yorker, a role that suits her appetite for close observation, intellectual breadth, and the kind of reporting that moves easily between…
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James Beard Award winner
Dana Rodriguez
## The Climb Training at Casa Bonita and within Denver’s defining culinary voices gave Dana Rodriguez a base in local, working kitchens rather than a single formal track. The line…
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James Beard Award winner
Dane Baldwin
At The Diplomat in Milwaukee, the cooking lands in a workable middle ground between comfort and technique: approachable American fare in a shareable plate format, handled with…
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Chef
Dani García
In Madrid, the work at Smoked Room starts with a clear method: home memory on one side, global technique on the other. Dani García has made that balance his own through “local…
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Winemaker
Dani Landi
Dani Landi’s work at Comando G is built on the same discipline that marked his earlier years: stems, soft extraction, and ageing with lees. The result is a cellar language that…
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World's 50 Best Bars
Dani Tatarin
Bar work is measured in repetition: prep, pour, adjustment, service, and the read of a room. Dani Tatarin was a bartender at The Keefer in Vancouver in 2014, placing their early…
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Pastry chef
Danica Pollard
## Coming Up At Lidia's Kansas City in Kansas City, Danica Pollard built her pastry base as Pastry Chef from 2009, working in the steady cadence and exacting standards the station…
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Pastry Chef
Daniel Alvarez
La maison Dalua existe depuis 30 ans ! Les meilleures matières premières sont sélectionnées à travers le monde pour la création des tartes, gâteaux, entremets, chocolats et…
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Winemaker
Daniel Ansen
Daniel Ansen is Owner/Winemaker — Domaine Ansen (Westhoffen), making aromatic wines from a cool climate. ## Coming Up Wine training at Enology school, Bordeaux gave Daniel Ansen…
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Winemaker
Daniel Barraud
## Coming Up Early in his career, the work at Domaine Daniel Barraud in Vergisson set the terms: co-runner and winemaker, with Daniel Barraud carrying both estate oversight and…
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Executive Chef
Daniel Birk
Daniel Birk is Executive Chef at City Social.
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World's 50 Best
Daniel Boloud
Its material is French cuisine: disciplined, seasonal, rooted in place, and carried through a flagship that received four stars from The New York Times and was named one of the…
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Executive Chef, Sézanne
Daniel Calvert
French technique gives this work its frame; Japanese seasonality gives it its pressure point. In Daniel Calvert’s kitchens, the connection is not treated as contrast. It is a…
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Master distiller / blender
Daniel Campbell of Islay
Daniel Campbell of Islay reads as a chef defined first by place. In this profile, Islay does the structural work: it is not backdrop, but the clearest fact carrying the name, and…
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