The People · Page 130
The artisans of taste.
James Beard Award winner
Daniel Contreras
Daniel Contreras owns El Guero Canelo restaurants in Arizona, and his career is built on authentic Mexican food. ## The Path Early in their career, Daniel worked as dishwasher at…
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Chef
Daniel Daoulas
The ownership of Le Bouche à Oreille in Brest, France, is built on service work across fixed kitchens and moving ones. Daniel Daoulas opened Le Bouche à Oreille in 2008 as its…
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James Beard Award winner
Daniel de la Nuez
No venue, award, year, or training detail is attached to his name, so the account stays with the one fact that can be stated cleanly. In a trade defined by service and timing,…
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Bartender / bar director
Daniel Estremadoyro
## The Climb Good bartending starts with judgment you can repeat under pressure. Daniel Estremadoyro states that judgment plainly: “Se que lo que tomo es lo correcto.” The line…
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Chef-Owner
Daniel Fehrenbacher
Daniel Fehrenbacher is the chef-owner of Adler in Lahr.
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Michelin-starred chef
Daniel Galmiche
French technique is the operating base here: classical discipline, seasonal restraint, and a lighter Mediterranean register applied to local, sustainable ingredients. At The Gore…
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Other
Daniel Garwood
Spicebush, Maine Uni, Yakju Glaze, Puffed Barley, lardo, Fermented Carrot Hot Sauce: Daniel Garwood’s plates are organized around ingredients that already carry a place and a set…
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Winemaker
Daniel Gómez Jiménez-Landi
Daniel Gómez Jiménez-Landi is co-founder of Comando G Viticultores in Cadalso de los Vidrios, and the line of work behind that role comes from a family of winemakers and farmers…
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Owner, La Paulee
Daniel Johnnes
Daniel Johnnes is a sommelier and the founder of La Paulée, the Burgundy-focused wine events in New York and San Francisco. He serves as Wine Director for Daniel Boulud's…
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James Beard Award winner
Daniel Klein
## Coming Up New York University gave Daniel Klein an early technical and editorial base for visual storytelling, a foundation broad enough to support different directions while…
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James Beard Award winner
Daniel Leader
## Coming Up Bread comes through repetition, inherited methods, and the discipline to keep them intact. Training moved from University of Wisconsin into the hard pace of New York…
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Winemaker
Daniel Mattern
Daniel Mattern’s work sits between two disciplines that both depend on restraint: kitchen craft and cellar work. At Weingut Daniel Mattern in Mettenheim, Germany, that balance…
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James Beard Award winner
Daniel Maurer
## The Path Before co-founding Grub Street in New York in 2006, Daniel Maurer worked as the online producer and editor of nightlife listings at New York magazine. In his own…
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James Beard Award winner
Daniel New
There was a certain connection to everything. ## The Climb Since 1993, Daniel has run Daniel as chef and owner; since 2001, db Bistro Moderne; since 2003, Café Boulud; since 2008,…
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Pastry chef
Daniel Peter
## The Essentials Restaurant service has defined Daniel Peter’s discipline: in a high-volume upscale Italian room, timing, consistency, and composure sit alongside the food…
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Master Sommelier
Daniel Pilkey
## The Climb Wine has been the throughline in Daniel Pilkey’s work for more than 26 years, and the shape of that career is defined less by speed than by accumulation: cellar work,…
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Head Chef
Daniel Schmidthaler
Daniel Schmidthaler is Head Chef at Alte Schule - Klassenzimmer. His city is unknown.
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Bartender / bar director
Daniel Schofield
Daniel Schofield’s work sits in a classical register: drinks built from balance, restraint, and a clear idea of what belongs in the glass. In 2018, that approach carried him into…
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Chef
Daniel Schreiber
Fine-dining catering at private scale is a discipline of compression: the standards of a composed dining room have to travel into homes, offices, wedding venues, and temporary…
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Bartender / bar director
Daniel Shoemaker
Those roles are the clearest marker of his career, and in this profile they stand in for a longer, more fully mapped story that simply is not present here. What remains is a…
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Master distiller / blender
Daniel Szor
In 2025, Daniel Szor became Master of the Worshipful Company of Distillers, a title that sits squarely on a career built by moving from financial markets to copper stills. As…
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Chef
Daniel Vézina
## The Climb Laurie Raphaël in Quebec City, Canada (1991–2012) was the long runway for Daniel Vezina’s work as chef, and the span of those years points to the kind of kitchen…
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Bartender / bar director
Daniel Warren
Daniel Warren England is presented here in deliberately spare terms, and that spareness becomes part of the portrait. There is a kind of hush around, as though the essential…
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James Beard Award winner
Daniel Zwerdling
With no dated roles, signature dishes, training history, or quoted voice to draw from, Daniel Zwerdling remains, in this profile, an outline rendered with unusual restraint: a…
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Daniele Castellano
Chef de Partie at The Connaught, Daniele Castellano arrived in London with a kitchen-earned calm: the kind built through repetition, service, and long exposure to disciplined mise…
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Winemaker
Daniele Dabbene
## Coming Up Daniele Dabbene trained at Polytechnic University of Turin, an education that laid the groundwork for a career shaped by precision, patience, and a steady respect for…
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Winemaker
Daniele Innocenti
Born and raised in the town, Daniele Innocenti built his career in Tuscany through vineyard work first, then winemaking. The progression matters: it places soil, season, and…
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Winemaker
Daniele Prosperi
## In Their Words **“My partners and I have been working here for many years, we feel a deep connection to the company, and we want to uphold its founding values while bringing…
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Chef
Daniele Sera
Daniele Sera has held the Executive Chef post at Castello di Casole, A Belmond Hotel since 2011, where the dining program is shaped by a disciplined, measured hand. Italian by…
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James Beard Award winner
Danielle Centoni
Danielle Centoni’s editing practice was shaped early by an internship with an editor at Putnam Publishing, where the work began with listening: catching a writer’s cadence before…
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World's 50 Best Bars
Danil Nevsky
A bar-menu project built around access to information frames Danil Nevsky’s work as reference material first and foremost. The point is not display, but use: a place where bar…
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Master distiller / blender
Daning Hsi
# Daning Hsi ## The Climb A decade at Maxxium Taiwan, from 1999–2009, built the operational discipline behind Daning Hsi’s later work. As general manager in Taiwan, the role…
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Other
Danny Garcia
He was named a James Beard Emerging Chef Semifinalist in 2025, a mark that fits a career built on seafood, control, and pace. Danny Garcia works in a register that favors clean…
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Other
Danny Lee
## The Path Danny Lee’s work has been built through Korean-American cooking and restaurant ownership in Washington, DC. At Mandu, he became chef and owner in 2006; The Fried Rice…
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Chef
Dante Boccuzzi
Before Dante Boccuzzi became chef and owner of DANTE in Cleveland, Ohio, in 2010, the work had already been shaped by kitchens that demand speed, precision, and a disciplined…
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Relais & Châteaux Grand Chef
Danthony Foster
## The Climb Pastry work is often the station where a kitchen’s tolerances become visible: butter temperature, set timing, repetition, restraint. At The Point in Saranac Lake, New…
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Winemaker
Daphne Glorian
## At a Glance - Role: winemaker. - Voice: “My Clos Erasmus is a rock star.” ## Signature Clos Erasmus and Laurel are the wines that anchor Daphne Glorian’s work. Taken together,…
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James Beard Award winner
Dara Moskowitz
## Coming Up Food criticism depends on repeat observation, and Dara Moskowitz built that habit early through training at Stuyvesant High School and Carleton College. Those schools…
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James Beard Award winner
Dara Moskowitz Grumdahl
Dara Moskowitz Grumdahl’s work is built on the craft of close observation. After moving to Minneapolis–St. Paul in the 90s, she started taking notes, and that habit became the…
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Chef
Darcio Henriques
Portugal’s Douro sets the working conditions for Darcio Henriques: slope, river, and local ingredients before composition. The cooking draws on time in Paris, London, and the…
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Winemaker
Darinko Ribolica
## Coming Up At Klet Brda winery, Darinko Ribolica works as main oenologist, close to the cellar and to the vineyards that shape the wines before they reach tank or barrel. The…
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Winemaker
Dario Raccaro
## Coming Up Basketball came first, and it left a useful set of habits: training, repetition, timing, and the kind of competitive restraint that reads well in a cellar and in the…
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Master Sommelier
Darius Allyn
The wine-dinner format depends on control of sequence: when a bottle enters the room, how it is described, how the next plate resets the palate, and how the table is kept inside…
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Chef
Darius Wu
## The Path French technique in Taipei is the frame, but the work at Sens is defined by how that technique is adjusted to place. Under Darius Wu, the kitchen moves with quiet…
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James Beard Award winner
Darnell Reed
## The Path Southern technique sits at the center of Darnell Reed’s work, and the line from trade training to hotel kitchens is clear. Washburne Trade School gave him the…
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James Beard Award winner
Darra Goldstein
Darra Goldstein is American and is the Willcox B. And Harriet M. Adsit Professor of Russian, Emerita, at Williams College in Massachusetts, a role she has held since 2017. Food…
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Winemaker
Darren De Bortoli
## Coming Up Roseworthy College gave Darren De Bortoli the technical base for wine work: the discipline, vocabulary and process that sit behind the finished bottle. From there,…
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Bartender
Dave Arnold
Food Science in a working kitchen depends on more than equipment; it requires a way to test claims, translate results, and make technique usable at service speed. Dave Arnold’s…
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World's 50 Best Bars
Dave Broom
The Scottish Drinks Writer Dave Broom, born in Glasgow, Scotland, came into the trade through the daily mechanics of service: first at Oddbins, then at the Seahorse pub in…
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Bartender / bar director
Dave Grohl
Public festival cooking rewards clarity: heat, aroma, fast recognition, and food that can move through a crowd without explanation. In 2021, on the Williams Sonoma Culinary Stage…
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James Beard Award winner
Dave Infante
Dave Infante is a James Beard Foundation award winner working in food and drink culture as a reporter’s beat: the rooms, habits, language, and local institutions that form around…
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Sommelier
Dave Mattern
## The Climb Beverage programs live or die on sequencing, consistency, and control of detail. Dave Mattern’s work sits in that lane: director of beverage at Truluck's Restaurant…
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World's 50 Best Bars
Dave Mitton
The biography of Dave Mitton arrives with a kind of deliberate quiet. In a world where profiles often accumulate credentials like garnish, this one stays strikingly uncluttered.…
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World's 50 Best Bars
Dave Wondrich
It is the sort of line that arrives already sharpened: brief, dry, and faintly mischievous, with no interest in ornament beyond the exactness of its meaning. The sentence narrows…
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James Beard Award winner
Davia Nelson
Davia Nelson won a Peabody Award and also received a duPont-Columbia Award and a James Beard Award as well. She said, "I grew up in a suburb in Los Angeles." She also said, "I was…
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Chef
David Biasibetti
For French chef David Biasibetti, recognition has come through a body of work built on modern cuisine, local products, and Mediterranean accents. Since 1998, that language has…
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Sommelier
David Biraud
“I felt it was time to pass on the torch.” In sommellerie, that line reads as method, not motto: knowledge is built in service, then handed on with the same discipline. For David…
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James Beard Award winner
David Bouley
## Coming Up The Sorbonne gave David Bouley early exposure to structured study before restaurant work in Tribeca, New York City, rooted his practice in a neighborhood that would…
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Head Chef
David Brito
David Brito is the Head Chef at Chef's Counter at MAASS. His city is unknown.
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Head Chef
David Castagnet
David Castagnet is Head Chef at La Pyramide - Maison Henriroux.
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James Beard Award winner
David Darling
## Coming Up Training at the University of Cincinnati laid the groundwork for David Darling’s later practice in collaboration, spatial thinking, and the making of rooms as…
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Head Chef
David Degoursy
David Degoursy is Head Chef at de:ja. His city is unknown.
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Bartender / bar director
David Delaney Jr.
No venue, school, or award is attached to the record here, so the craft itself stays in focus. That kind of spareness is its own signal in hospitality. Some profiles stack rooms,…
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James Beard Award winner
David DiStasi
He has said, “My dream is to cook true Italian food. Not the Italian-American food that I and so many other people were raised with.” ## The Climb Technique was shaped early by…
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Bartender / bar director
David Embury
## Career The defining fact attached to David Embury is a single book: *The Fine Art of Mixing Drinks*, published in 1948. That date fixes his place in cocktail literature with…
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James Beard Award winner
David Favela
Bringing ideas into action has been the throughline in David Favela’s work. Training at Chico State and the University of California, San Diego gave him the academic base before…
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Master of Wine
David Forer
Born in England, David Forer has built a career where commerce, craftsmanship, and identity meet. His work as a strategic advisor to wine and spirits ventures is the discipline of…
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Chef
David Gallienne
David Gallienne earned a Michelin Star at Le Jardin des Plumes (Giverny, France), the main marker in a compact career built around one room and one standard. ## Coming Up ## Where…
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James Beard Award winner
David Gelb
## Coming Up David Gelb trained at Columbia Grammar & Preparatory School and University of Southern California. David went on to work as director at Jiro Dreams of Sushi (from…
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Master Sommelier
David Glancy
## The Climb In hospitality, progression is built on repeated exposure to service, operations, and standards. David Glancy’s early years moved through that sequence methodically:…
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Wine luminary
David Gleave
## The Essentials Wine specialist is the only public designation attached to David Gleave, and that narrow label does useful work: it signals a practice defined by selection,…
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Executive Chef
David Gomez
David Gomez is the Executive Chef at Papi Steak.
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Chef
David Hochdörffer
## Coming Up At Weingut Villa Hochdörffer in Nussdorf, Südpfalz, Germany, David Hochd spent from 2012 onward in the daily work of cellar and operations, where process and timing…
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Master Sommelier
David Jordan
David Jordan’s work is built on two pressures that sit well together in service: discipline and presentation. Since 2016, he has led the kitchen at Austen Riggs Center in Dalton,…
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Master Sommelier
David Keck
## The Climb Wine service asks for translation as much as selection, and that is where David Keck’s early training in English and Comparative Literature at Columbia University,…
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Other
David Kirkland
David Kirkland’s work in 2025 sits inside Texas barbecue’s close, ongoing scrutiny, where smoke handling, timing, and consistency are judged without much room for excuse. Since…
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Winemaker
David Labat
David Labat works as winemaker at Château Vermont in Targon, France, where the measure of the job is seasonal labor, vineyard rows, and the continuity of family work. He entered…
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Winemaker
David Latham
His work also reaches Boutenac, where 2017 placed David Latham at the center of the region’s wine identity as president of Cru Boutenac. The role called for a practical hand on…
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World's 50 Best Bars
David Lebovitz
Pastry work at Chez Panisse in Berkeley, California, is where David Lebovitz’s approach took shape: French pastry and chocolate, handled with precision, richness, and an…
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James Beard Award winner
David Leite
David Leite is the founder of Leite's Culinaria, the defining fact in a career tied to Portuguese cuisine. His signature work, *Notes on a Banana: A Memoir of Food, Love, and…
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Pastry chef
David Lewis
David Lewis came to Miette et Chocolat in Aurora, Colorado, after training at Joliet Junior College and working through kitchens in Illinois, Las Vegas, and Colorado. The line…
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Winemaker
David Lloyd
David Lloyd’s entry into wine started on the bottling line, where the work was mechanical, repetitive and close enough to the product to teach attention. After Monash University,…
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David Mas Masumoto
A third-generation organic farmer at Masumoto Family Farm, where he grows peaches, nectarines, and raisins; he also writes about family farming and food.
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Restaurateur / hotelier
David Miller
## The Path The line between floor leadership and executive oversight is often built one shift at a time. David Miller’s record shows that progression clearly: training at The…
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Winemaker
David Nadia Sadie
Winemaker David Nadia Sadie is tied to David & Nadia Wines in Malmesbury, South Africa, where the David & Nadia Sadie label has come to stand for a tightly defined winemaking…
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James Beard Award winner
David Norman
The public record is unusually precise about the craft center here: dough work, attached to Easy Tiger Bake Shop & Beer Garden and to the former title Head Dough Puncher Chef. In…
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James Beard Award winner
David Nussbaum
Israeli shawarma is introduced here as public vertical cookery: meat built into a rotating tower, made to be read from the street before it is portioned. David Nussbaum’s line —…
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Master Sommelier
David O'Connor
## The Honours Medlar in Chelsea, London sits at the centre of David O'Connor’s professional identity as co-owner and manager, a role that draws together room control, business…
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James Beard Award winner
David Pasternack
His cooking starts with seafood and crudo, which gives the plate a sharp edge: clean lines, tight control, and little waste. David Pasternack has said, “I’ve worked in fancy…
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Master of Wine
David Peppercorn
David Peppercorn is British, a Master of Wine, and an author. The work reads as a long apprenticeship in precision: wine judged, described, and placed in context with the…
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Master distiller / blender
David Quinn
## The Path Hotel kitchens set the pace here: Hilton in Nottingham, then Hilton in East Midlands, then the move into senior roles at Blenheim House and Linden Hall. David Quinn’s…
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Master Sommelier
David Reuss
## Coming Up Wine service under Master Sommelier Bobby Stuckey at Frasca Food and Wine in Boulder set the early standard for David Reuss: pace, precision, and the discipline…
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James Beard Award winner
David Rockwell
"The Diner is the link between the past and the future." In David Rockwell’s work, that idea reads as a design principle: a room should hold memory, direct movement, and set the…
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Wine authority
David Schildknecht
Now a wine critic at Vinous, David Schildknecht came into the trade through philosophy and restaurateurship, a start that maps well to work built on close reading, comparison, and…
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James Beard Award winner
David Sellers
At Horno Restaurant in Santa Fe, the plate sets the terms: fried chicken dinner built on crackling skin, hot fat, and direct cooking that depends on timing, heat, and confidence…
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David Selman
## Career - **Culinary Director** — The Stand - **Worked at** — Brushstroke - **Worked at** — Corton ## Coming Up Brushstroke and Corton are the early kitchens that frame David…
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James Beard Award winner
David Shaw
## The Work Today The kitchen discipline in David Shaw’s record is built through institutions where repetition, scale, and timing are not optional. He started as cook 1 at The…
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James Beard Award winner
David Shea
He became Executive Chef at Spruce in Chicago in 2000, and the brief there was plain: buy organic and American ingredients, then build a new menu each day from the meats and…
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World's 50 Best Bars
David Spanton
## Coming Up Training at Albion High School and an early job at St. Gobain sit outside hospitality, but they frame a career built on initiative and on reading value in places…
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James Beard Award winner
David Sterling
Travel was the instrument that widened David Sterling’s practice: in the early 1970s, Mexico became the place where French culinary training met a new set of foods, methods, and…
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