The People · Page 133
The artisans of taste.
Master distiller / blender
Elmer T. Lee
Master Distiller Emeritus at Buffalo Trace Distillery in Frankfort, Kentucky, Elmer T. Lee is identified first by whiskey, and that focus stays constant across his work. The…
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Elmo Han
The craft here is Refined Chinese cooking, carried by Beijing roots and a tight command of texture, sauce, and handwork. It is a cuisine that does not need volume; its force comes…
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Master Sommelier
Elyse Lambert
Elyse Lambert’s work in wine has been built on service discipline rather than ornament. The craft here is not just selecting bottles, but reading a room, holding a standard, and…
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Winemaker
Emeline Calvez
## Career The cellar work at Domaine Bobinet in Saumur, France sits on top of an unusual apprenticeship: dance first, then sommelier training, then winemaking. Emeline Calvez came…
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Co-Founder & Barista, MAME
Emi Fukahori
Japan-born, Zurich-based Emi Fukahori co-founded MAME in 2016 to create a community around specialty coffee. She is an active barista, brewer and competition coach whose record…
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Founder
Emidio Pepe
Emidio Pepe is an Italian winemaker born into a family producing wine since 1889 in Abruzzo, who founded his namesake winery in 1964 near Teramo, pioneering the bottling of…
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Chef
Émile de France
The cooking is built from seasonal products put under pressure by contrast. In Émile de France’s current plates, spring-menu lamb rib is set with morels, St George mushrooms,…
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Wine authority
Emile Peynaud
French by nationality, Emile Peynaud belongs to that rare company of figures whose influence is felt less through performance than through precision. He is a specialist in…
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Pastry chef
Émile-Justin Menier
Born on 16 May 1826, Émile-Justin Menier is a figure whose name is chocolate. In a profile so spare, the emphasis itself becomes telling: there is no long itinerary of venues to…
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Winemaker
Emilien Boutillat
Émilien Boutillat is the Chief Winemaker (Chef de Cave) at Piper-Heidsieck, a position he joined in October 2018 after working six harvests at Champagnes Cattier and Armand de…
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Winemaker
Emilio Defilippi
## The Path Oenology works through measured judgment: agriculture, cellar practice, memory, and the discipline to separate preference from assessment. Early service as vice…
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Master of Wine
Emily Brighton
Wine technical work depends on evidence: what is in the glass, what can be documented, and what can be defended. In Emily Brighton’s case, the route into that work ran from law…
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Sommelier
Emily Buse
## The Path Operations work at BR Guest Hospitality gave Emily Buse a base in how restaurants actually run: pace, floor movement, timing, and the discipline that keeps service…
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James Beard Award winner
Emily Luchetti
## Coming Up Pastry at the top end of restaurant service depends on timing, finish, and the ability to make dessert land with the same authority as the savory course. Emily…
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Sommelier
Emily Nevin
## Coming Up Training at the University of Vermont gave Emily Nevin a base in structure and palate, the sort of formation that shows up later in a beverage program built on…
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Master Sommelier
Emily Pickral
Formation, for Emily Pickral, begins with two words that carry the weight of a lineage: Master Sommelier. Before any restaurant list or festival roster, that credential gives the…
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James Beard Award winner
Emily Spurlin
## The Path Pastry is the line that organizes Emily Spurlin’s work: a discipline where precision matters, but where instinct and memory still have room to operate. Before culinary…
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James Beard Award winner
Emily Weinstein
## The Climb Editorial judgment is the core tool in this work: knowing what readers will use, what they will cook, and what will still matter after the first click. Emily…
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Master Sommelier
Emily Wines
## Coming Up The floor teaches a sommelier the basics that matter: timing, reading the room, and making the pairing feel deliberate rather than decorative. At Fifth Floor…
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Brand Ambassador and Image Account Manager, Laurent-Perrier US
Emma Charron
Emma Charron represents Champagne Laurent-Perrier US and leads guided tastings focused on the house prestige cuvées, including Grand Siècle.
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Master of Wine
Emma Dawson
Emma Dawson’s remit is tightly held: Head Chef at Poodle Bar & Bistro in Fitzroy, Melbourne, and executive chef at Poodle. Those roles sit in the same suburb, and that proximity…
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World's 50 Best Bars
Emma Janzen
At PUNCH, Emma Janzen’s reporting sits in the overlap between mezcal, cocktails, and the wider field of global drinking cultures. The work reads like it comes from close…
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Baker
Emmanuel Hadjiandreou
## The Trajectory Artisan baking in this line runs through formal craft training, working bakehouses, mill context, teaching, and print. Emmanuel Hadjiandreou trained at The…
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Master Sommelier
Emmanuel Kemiji
Founder of Miura Vineyards, Emmanuel Kemiji has built a career across wine, beer, coffee, agave, and fiction, but the throughline stays on craft. Born in the United States and…
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Proprietor & Winemaker, Château Rayas
Emmanuel Reynaud
Emmanuel Reynaud (1963–2025) was a fourth-generation winemaker who took over Château des Tours in Vacqueyras in 1982 after his father Bernard's tractor accident, building its…
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Winemaker
Emmanuel Rybinski
At Clos Troteligotte in Villeseque, Emmanuel Rybinski’s work is organized around site, long tenure, and methods that stay close to the ground. Since 2004, the Normandy-born…
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Pastry Chef
Emmanuel Ryon
Une Glace à Paris, c’est avant tout l’aventure de deux amis pâtissiers… fous de glace ! Emmanuel Ryon – Meilleur Ouvrier de France Glacier et Champion du Monde de Pâtisserie – et…
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Pastry chef and sugar artist
Emmanuele Forcone
Italian pastry competition work is built on more than surface finish. Structure, timing, presentation, and a clear visual argument all have to hold under judging conditions. In…
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Co-Founder, Pearl
Emmett Haley
Emmett Haley is a co-founder of Pearl and host for the Birdsong 30th Bordeaux Dinner.
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Pastry chef
En-Ming Hsu
En-Ming Hsu built her practice around chocolate and sugar showpiece work, with Sip! Extraordinary Drinking Chocolate in Henderson, Nevada, as the current expression of that focus.…
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Sommelier
Enrico Bernardo
Best Sommelier in the World in 2004, Enrico Bernardo built a career in the dining room that moved from service into ownership, carrying a sommelier’s discipline into a more…
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Winemaker
Enrico Bortolomiol
Enrico Bortolomiol works as oenologist and owner of Ciodet Spumanti in Valdobbiadene, Italy. In that sense, his career is organized around place as much as around profession. ##…
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Chef
Enrico Rivetto
Enrico Rivetto is owner and winemaker at Rivetto dal 1902, where patience and rhythm are part of the method and the work is kept open to revision. “I am a farmer, a basketball fan…
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Bartender / bar director
Enrique de Colsa
He is identified through a dual role: bartender and bar director. With no venue, award, year, or quote attached, the title does the work here. That gives a narrow but useful…
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Winemaker
Enzo Barbi
Since 2015, Enzo Barbi has led Decugnano dei Barbi in Orvieto, Italy, as CEO, a role reached by a route that began far north in Brescia and returned, summer after summer, to the…
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Master of Wine
Eran Pick
Master of Wine Eran Pick works at Tzora Vineyards inside a site-led frame: grapes grown and nurtured exclusively in the Shorsh vineyard in the Judean Mountains. The estate’s work…
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Other
Erasmo Casiano
In Denver, at Xiquita Restaurante y Bar, corn is treated as material before it becomes a dish: softened through nixtamalization, worked into house-made masa, and finished with…
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Bartender / bar director
Eric Alperin
Eric Alperin works across two linked disciplines: bartender and bar director. One is the glass-level craft of service; the other is the broader control of a room’s rhythm. In…
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James Beard Award winner
Eric Asimov
Eric Asimov has held the chief wine critic post at The New York Times in New York City since 2004, a role centered on evaluation, recommendation, and broad public-facing coverage…
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Winemaker
Eric Baugher
In California wine, Eric Baugher’s work has been defined by patience, precision, and a slow climb through demanding roles. At Ridge Vineyards, Monte Bello Winery, in the Santa…
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Former Restaurant Director and Head Sommelier, Le Cinq
Eric Beaumard
Éric Beaumard was the long-serving restaurant director and head sommelier of Le Cinq at Four Seasons Hotel George V Paris. He built the hotel's renowned cellar and led Le Cinq's…
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Pastry chef
Eric Bedoucha
French pastry in New York is a bench craft built on repetition, finish, and restraint. In Eric Bedoucha’s work, the reference points are Algeria, classical French technique, and…
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Pastry chef
Eric Bertoia
## Career Born in France, Eric Bertoia was trained at Lycée Hotelier de Souillac - Quercy Perigord, where pastry work was taught through repetition, control, and attention to…
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Consultant for Château Lafite Rothschild
Eric Boissenot (consultant)
Consultancy in Bordeaux is a craft of calibration: repeated tasting, comparison, and judgment applied without show. In 2025, that craft places Eric Boissenot as a consultant for…
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Michelin-starred chef
Éric Briffard
Éric Briffard sits in the Michelin-starred tier, where the work is judged on consistency, timing, and control as much as on flavor. In that context, the star is not decoration; it…
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Winemaker
Eric Burguet
His work is associated with the estate and with Pinot Noir. ## The Climb The work at Domaine Alain Burguet in Gevrey-Chambertin, France (1999–2010) gave Eric Burguet a Burgundy…
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James Beard Award winner
Eric DiStefano
## The Climb At Penn State, Eric DiStefano paired study with restaurant work, and that shift from classroom to service gave him his footing in the trade. He later moved into the…
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Master Sommelier
Eric Entrikin
Wine direction is the throughline here: at Alexanders Steakhouse from 2005 to 2011, Eric Entrikin worked in the narrow space between cellar discipline and the public work of…
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Pastry Chef
Éric Escobar
Albert Escobar, Meilleur Ouvrier de France et Éric Escobar son successeur… Deux générations de Maîtres Chocolatiers mettent leur savoir-faire au service de l’excellence et plus…
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Master Sommelier
Eric Faber
## The Path The supply side of hospitality runs on categories most diners never see: disposables, packaging, brokerage, and the advisory work that keeps operators moving. Eric…
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Eric Francou
He has said, “I liked the place, and took it as a challenge.” ## Coming Up Paul Bocuse culinary school gave Eric Francou a working base in rigor and discipline before the rest of…
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Wine authority
Eric Guido
## The Climb Culinary training at the Institute of Culinary Education gave Eric Guido a restaurant-floor foundation before wine became the main remit. That background was followed…
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Master Sommelier
Eric Hemer
## Coming Up Wine study at WSET Global gave Eric Hemer a working base in tasting discipline and the vocabulary to describe what’s in the glass. That early training helped shape a…
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Winemaker
Eric Léglise
Eric Léglise runs Château Le Coteau in Arsac, France, with a method built on restraint: let the vineyard breathe, evolve, and state its own character with minimal interference.…
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Chef
Eric Leveillee
His path runs through Philadelphia kitchens and the Catskills, with Lacroix, Marigold Kitchen, and The DeBruce shaping the route to his current post. ## The Path At The DeBruce,…
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Bartender / bar director
Eric Lorincz
Cocktail work at Kwãnt in London is built as much before service as at the pass. In Eric Lorincz’s role as mixologist there, the drink is treated as a constructed object: spirit,…
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Pastry Chef
Eric Ortuno
Chef pâtissier et partenaire fondateur de L´Atelier Barcelona, école et pâtisserie avec Ximena Pastor, Eric Ortuno a commencé sa carrière en 1986 avec Jean François Arnaud (MOF)…
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Chef-Owner
Eric Pankert
Eric Pankert is the chef-owner of Zur Post in Saint Vith.
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James Beard Award winner
Eric Schlosser
Eric Schlosser is a contributing writer at *The Atlantic*, and that placement fits a body of work that moves between hard subject matter and a cooler, more reflective register.…
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Wine luminary
Eric Solomon
A James Beard Award semifinalist for Outstanding Wine & Spirits Professional, Eric Solomon built his reputation in the patient work of importing: reading bottles closely, tracking…
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Winemaker
Eric Sussman
Winegrowing at Radio-Coteau in Sebastopol has centered on restraint since 2002, with Eric Sussman building wines around tension, brightness, and quiet precision rather than…
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James Beard Award winner
Eric Tanaka
## The Climb University of California, Irvine is where Eric Tanaka’s formal education sits, but the craft record starts on the line, as a Prep Cook. That first role set the terms:…
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Winemaker
Eric Tereygeol
Eric Tereygeol makes wine at Château Pontoise Cabarrus in Saint-Seurin-de-Cadourne, where the Tereygeol family has tended the estate since 1959. The work he carries forward from…
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Pastry Chef
Éric Vergne
Depuis 50 ans, la maison vergne cultive l’art de la qualité et du plaisir gourmand. Du simple éclair au repas traiteur, tout suscite la gourmandise et la curiosité : un foie gras…
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James Beard Award winner
Eric Wolfinger
Cook, photographer, and director Eric Wolfinger came to food photography through kitchen work, travel photography, and a training ground built outside the classroom. After…
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Sommelier
Eric Zwiebel
As director of wine at Bonheur by Matt Abe, Eric Zwiebel’s work sits at the point where service, cellar management, and beverage strategy meet. Born in Alsace, he comes from a…
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Chef
Erich Berger
Erich Berger has been winemaker at Weingut Berger in Gedersdorf, Austria since 1988, and the work has been defined by continuity: patient, exacting, and grounded in place. In a…
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Chef
Érick Jacquin
Saint-Amand-Montrond, France remains a fixed point in the career of Érick Jacquin, whose work has carried French cuisine into Brazilian public life. The thread through is…
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World's 50 Best Bars
Erik Andersson
## The Work Today Commercial sourcing is the through-line in Erik Andersson’s path: buyer work at Siemens (2007) put him close to the day-to-day mechanics of purchasing, while…
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Winemaker
Erik Dogliotti
## The Path At Dogliotti 1870 in Castagnole delle Lanze, Italy, the work is split between oenological management and agronomic management, with Erik Dogliotti responsible for…
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Master Sommelier
Erik Elliott
Erik Elliott’s work reads as a practical build-up of floor time, service time, and cellar time. Since 2020, that mix has been concentrated in the role of Estate Director at Heitz…
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Chef
Erik Höfling
Erik Höfling is the team chef for Eintracht Frankfurt players at the club in Frankfurt, Germany. His remit is practical and immediate: food for the stadium after a game is made in…
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Chef
Erik Van Kley
Erik Van Kley’s work in Portland reads as accumulation: line shifts, dining rooms, and title changes that build a map of the city’s kitchens. At Gotham Building Tavern, Le Pigeon,…
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James Beard Award winner
Erika Allen
## Coming Up At Palm Springs High School, Erika Allen’s early training sat close to the basics that define any disciplined kitchen: focus, repetition, and attention to detail.…
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James Beard Award winner
Erika Whitaker
Erika Whitaker is co-founder of Id Est. ## Coming Up Restaurateurship is built before service and tested after it: ownership structure, standards, staffing, room use, and the…
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Wine authority
Erin Brooks
Erin Brooks runs the wine and bar program at Bouchon Bistro in Yountville, California, where the work is equal parts sequence, service, and judgment. As head sommelier, Brooks…
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James Beard Award winner
Erin DeJesus
Her work is built on narrative structure and high editorial standards. Erin DeJesus describes herself as “a James Beard Award-winning and ASME-nominated editor and content…
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World's 50 Best Bars
Erin Schaeferle
From University of North Florida and Florida Culinary Institute into hospitality, then spirits, Erin Schaeferle’s work has moved along the line many operators know well: service…
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Chef
Ermes Vianelli
## Coming Up At Terre d'Aenòr, Ermes Vianelli works as Technical Director, a role built around precision, stewardship, and patience. Technical direction in this setting is not…
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Erminio Alajmo
Erminio Alajmo co-founded the modern Le Calandre with his wife Rita Chimetto in 1981. A lifelong waiter and restaurateur, he led the dining room and mentored his son Raffaele in…
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Bartender / bar director
Ernest Beaumont Gantt
A post-Prohibition bar trade took shape from habits learned under pressure: secrecy, timing, anticipation, and control of the reveal. Ernest Beaumont Gantt had worked through the…
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James Beard Award winner
Ernest Gallo
Ernest Gallo co-founded E & J Gallo Winery in Modesto, California in 1933, and built his work around wine marketing and sales. The pivot was practical: grapes had to become wine…
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World's 50 Best Bars
Ernest Hemingway
Ernest Hemingway’s years in Spain began in 1930, and from then on the country settled into his life as a fixed part of the routine. Beginning in the 1930s, he spent considerable…
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Restaurateur / hotelier
Ernest Henderson
Ernest Henderson’s name is bound, at its most essential, to a founding moment: in Springfield in 1937, he co-founded Sheraton. That role sits at the center of his legacy, linking…
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Other
Ernest Servantes
Ernest Servantes’s work sits in a Texas line that runs from Uvalde to Texas Lutheran University to the kitchens where volume, discipline, and service had to hold together. The…
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Master distiller / blender
Ernest W. Ripy Jr.
Ernest W. Ripy Jr. Holds a title that is exact to the trade: at the distillery, he occupied a place in the line of master distillers, and that designation fixed his role without…
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James Beard Award winner
Erwan Heussaff
## The Climb The James Beard Media Award for Social Media Accounts in 2023 recognized how Erwan Heussaff has adapted food culture to a platform-driven register without losing its…
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Winemaker
Erwin Poller
Erwin Poller works from a family estate in Röschitz, Austria, and that matters to the craft: Der Pollerhof came from his parents, then grew under his direction through steady…
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Bartender / bar director
Eryn Reece
Bar direction is the through-line in Eryn Reece’s career: from Portland, Oregon to New York City, the work has been built room by room, each stop adding a different pressure point…
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Master of Wine
Essi Avellan
At a Finnish-owned château in Bordeaux, while studying for a Master of Science degree in Business Administration, Essi Avellan began building the palate that would later earn her…
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Winemaker
Estelle Roumage
Estelle Roumage is the owner and winemaker at Château Lestrille in Saint Germain du Puch, France, where her work is rooted in a close, attentive relationship with the land and the…
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James Beard Award winner
Esther Choi
## The Climb Food as a cultural carrier is the organizing idea in Esther Choi’s work. She treats cuisine as more than fuel: as a record of memory, and as a way to hold “the…
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Wine authority
Esther Mobley
## The Climb Wine criticism rewards precision, pace, and a memory for detail. Esther Mobley spent 10½ years at the San Francisco Chronicle as senior wine critic until 2026, a post…
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World's 50 Best Bars
Esther Tseng
## Coming Up Writing about food, drink, and culture requires range, but it also requires a steady eye for detail. As a freelance writer in Los Angeles, Esther Tseng works across…
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Pastry Chef
Étienne Leroy
Pour offrir à tous ses hôtes une expérience de plaisir unique, des plus petits moments du quotidien aux véritables moments d’exception, la Maison Lenôtre perpétue chaque jour les…
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Winemaker
Eugene Ernens
Eugene Ernens has been making wine at **Crutzberg (Sint-Martens-Voeren, Belgium)** since 2010, after leaving pharmacy in **Sint-Truiden**. The move shifted his work from…
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Michelin-starred chef
Eugénie Brazier
Founder and chef of La Mère Brazier, Eugénie Brazier was born on 12 June 1895 in La Tranclière, Ain, France, a start shaped by farm life rather than restaurant polish. She moved…
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Winemaker
Eva Clüsserath-Wittmann
Eva Clüsserath-Wittmann is the winemaker and co-manager of Weingut Ansgar Clüsserath in Trittenheim, Mosel, Germany. "I was born in the Mosel Valley - my family and winery have…
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Winemaker
Eva Fricke
The estate’s focus on Riesling matches Eva Fricke’s own method: narrow in scope, exact in execution, and willing to take on difficult ground. In the Rheingau, where the terrain…
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James Beard Award winner
Eva Longoria
Mexican cuisine sits at the center of Eva Longoria’s food identity, but the register she uses around it is broader: place, memory, and the other cuisines she has chosen to study…
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