The People · Page 134
The artisans of taste.
Winemaker
Eva Reh-Siddle
Eva Reh-Siddle has managed Domaine Bertagna in Vougeot, France, since 1988. Her defining work is the long stewardship of the domaine, a role she also frames in her own words:…
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Master distiller / blender
Evan Cattanach
The title is the clearest way to read Evan Cattanach’s work: it points straight to the running of a distillery and the discipline that role demands. It marks responsibility,…
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Master Sommelier
Evan Goldstein
His food and wine work started at 19 in the kitchens of Restaurant Le Saintongeais and the Hotel Lancaster in Paris, then moved through Auberge du Soleil in Napa Valley and Chez…
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James Beard Award winner
Evan Kleiman
## The Path Training at University of California, Berkeley and University of California, Los Angeles put Evan Kleiman on a route into professional kitchens that started in…
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Bartender / bar director
Evan Stroeve
Evan Stroeve’s work sits in bartending, where timing, memory, and pace carry as much weight as the bottle selection. As a former co-owner of The Waratah in Darlinghurst, he comes…
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Eve Lin
Eve Lin is a co-founder of Astrea Caviar, helping shape its curated caviar program and collaborations.
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Master distiller / blender
Even Kulsveen
Born in Hamar, Norway, Even Kulsveen emigrated alone to the United States at 14, and that early move set the terms for a career built through labor, adjustment, and practical…
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James Beard Award winner
Evette Rahman
## The Climb Ownership and benchwork meet in Sister Honey's, where Evette Rahman is both owner and baker. That pairing says something practical about the trade: the person setting…
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James Beard Award winner
Evin Dogu
Evin Dogu’s work at Sub Rosa in Richmond, Virginia sits at the point where pastry production, ownership, and service meet. As co-owner and general manager, and as pastry chef…
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James Beard Award winner
Evrim Dogu
Evrim Dogu is the Bread Baker and co-owner at Sub Rosa Bakery in Richmond, Virginia. The work there is built around heat, fermentation, patience, and the repetition that keeps…
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Pastry chef
Ewald Notter
Teacher, competitor, author, and world pastry champion are the four poles of Ewald Notter’s profile, but the teaching side is what holds the work together. Apprenticeship at 15…
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Winemaker
Ewald Tscheppe
Ewald Tscheppe has worked as winemaker at Weingut Werlitsch in Leutschach, Styria, Austria since 2004, and that long tenure is the point: it defines a practice built around…
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Michelin-starred chef
Eyvind Hellstrøm
Eyvind Hellstr is a Michelin-starred chef, and that distinction remains the clearest marker attached to his name. In fine dining, a Michelin star denotes work judged against one…
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Bartender / bar director
Ezra Star
Ezra Star is a bartender and bar director. In practice, that pair of titles covers both the floor and the plan behind it: the bartender works in the quick read of service, while…
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Master distiller / blender
F. Paul Pacult
F. Paul Pacult has been founding editor of Spirit Journal since 1991, a role that has given structure to a long run of independent spirits criticism. The work is defined by…
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Winemaker
F. X. Pichler
## The Path Viticulture in the Wachau is terrace work: steep ground, exposed stone, and decisions that are made season by season rather than by style brief. Around Oberloiben,…
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Chef
Fabian Zähringer
Fabian Zähringer has managed Weingut Zähringer in Heitersheim, Baden, since 2010, with the estate’s day-to-day rhythm and family continuity tied to that role. The work sits at the…
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Winemaker
Fabien Gross
Fabien Gross has built his work around alcohol-free wine, and that narrow focus gives the portfolio its shape. At Domaines Pierre Chavin, the named reference point is Levin 0%,…
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Winemaker
Fabio Alessandria
Fabio Alessandria is the owner and winemaker of Comm. G.B. Burlotto in Verduno. His work is tied to Nebbiolo and to cellar choices that favor texture, patience, and vineyard…
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Winemaker
Fabio Cenni
## At a Glance At Colle Santa Mustiola in Chiusi, Italy, the work centers on Sangiovese and on reading site as a primary part of production. Fabio Cenni has said, “Poggio ai…
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Winemaker
Fabio Innocenti
Fabio Innocenti, grower, winemaker, and owner of Citille di Sopra in Montalcino since 1997, comes into focus through succession: father to son, farm to estate, land to bottle. His…
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Winemaker
Fabrice Amiot
Fabrice Amiot works within a family-named Burgundy domaine, where winemaking and ownership sit in the same hands at Chassagne-Montrachet. The job is defined by continuity as much…
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Bocuse d'Or laureate
Fabrice Desvignes
French state dining is built on kitchens where timing, discretion, and consistency are non-negotiable. Since 2021, Fabrice Desvignes has led the kitchen at the Élysée Palace in…
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Winemaker
Fabrice Durou
In Vire-sur-Lot, France, the work at Château de Gaudou begins, as it must in Cahors, with fruit and place: Malbec first, then the quiet decisions that let the grape speak without…
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Winemaker
Fabrice Gripa
Fabrice Gripa has been winemaker, manager and owner at Domaine Bernard Gripa in Mauves since taking over the domain in 1993. In the Saint-Joseph address of the Northern Rhône, the…
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Winemaker
Fabrice Groussin
Fabrice Groussin took up the role of winemaker and technical director at Domaine Chantal Lescure in Nuits-Saint-Georges in 2024. The work is framed from the vineyard up: healthy…
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Executive Chef
Fabricio Durand
Fabricio Durand is the executive chef at Green Point in Cusco.
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Pastry chef
Fabrizio Donatone
Consultant Fabrizio Donatone, born in Campobasso in 1976, has built his work around cakes, pastries and semifreddi. In that part of pastry where texture carries as much weight as…
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Pastry chef
Fabrizio Fiorani
The route from Il Pellicano in Porto Ercole to Enoteca Pinchiorri in Florence and La Pergola in Rome, then to Bulgari projects in Tokyo and Japan, shows a pastry practice built…
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Pastry Chef
Fabrizio Galla
Dans la pâtisserie de Fabrizio Galla on trouve des petits gâteaux classiques et modernes typiques du Piémont. Le dessert doit être un moment de joie pour le palais de celui qui…
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Chef of the kitchen at Quattro Passi
Fabrizio Mellino
Early formation at Quattro Passi put the work in direct contact with Nerano, Italy, and with the Amalfi Coast register: seafood proximity, local ingredients, restraint, and the…
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Executive Chef
Fabrizio Piantanida
Fabrizio Piantanida is Executive Chef at Grand Restaurant. The city is not specified.
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Winemaker
Fabrizio Pratesi
## Today At Pratesi in Seano-Carmignano, Prato, Tuscany, Italy, the work is shaped by ownership that stays close to the ground. Fabrizio Pratesi took over the estate and remained…
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James Beard Award winner
Faith D'Aluisio
Before book publishing, television news production at network television trained Faith D'Aluisio in speed, sequence, and editorial discipline. Live news rewards quick decisions,…
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James Beard Award winner
Faith Durand
## Coming Up The editorial line between home cooking and serious kitchen culture is where Faith Durand has worked for years, shaping coverage at The Kitchn with a steady hand. She…
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James Beard Award winner
Fatima Ali
She studied at the Culinary Institute of America in 2011, after training at Karachi Grammar School. Her own account places the work in a domestic lineage: she grew up in Pakistan,…
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Bartender / bar director
Fatima Del Carmen Leon
Fatima Del Carmen Leon’s public record in hospitality is anchored to one dated bar credit: Fifty Mils in 2017. That single entry gives the work its contour, tying her name to…
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Pastry chef
Fatima Gismero
Place-based Spanish pastry is the frame for Fatima Gismero’s work in Pioz, Guadalajara, Spain. The craft reads sweets through land and tradition, with the almond used as one of…
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Founder and Former CEO, Uncle Nearest
Fawn Weaver
She studied at The University of Alabama in 2023, then built a career that moved from early companies to a whiskey house shaped by responsibility, ownership, and the duty to bring…
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James Beard Award winner
Faye Levy
Culinary writing is at its most useful when it solves a problem at the stove, and Faye Levy has built a column on that premise. Since 1990, her work for *The Jerusalem Post* has…
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Winemaker
Federico Fossati
He has been the owner of Corte Aura since 2009, the same year he founded it, making the house in Adro the center of both his craft and his career. ## Coming Up Since 2009, Corte…
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Chef
Federico Michieletto
From Mogliano in Veneto, Federico Michieletto built a career by moving through hotel kitchens and international service at scale, carrying Italian technique into Malaysia, Qatar,…
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Head Chef
Federico Migliori
Federico Migliori is the head chef at Nello. His city is unknown.
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Winemaker
Federico Stella
Federico Stella’s work at Poderi Elia in Neive, Piedmont, Italy is defined by cellar discipline and by the vineyard behind it. In a region where season, site, and bottle stay in…
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World's 50 Best Bars
Federico Tomasselli
Federico Tomasselli’s public record is compact: head bartender at Porto Fluviale in Rome. In bar work, that is enough to locate the level — service discipline, timing, and the…
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Bartender / bar director
Felice Capasso
Felice Capasso’s work reads from the drink outward: exacting, balanced, and built to leave a clear impression without excess. Based in Oslo, Norway, he is a bartender at Nedre…
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Felicia Ferrone
Felicia Ferrone is the architecturally trained founder and designer of fferrone, creating mold-free borosilicate glassware with master glassblowers in the Czech Republic.
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James Beard Award winner
Felipe Hernandez
Felipe Hernandez’s work reads as continuity in practice: ownership, repetition, and the discipline of keeping standards legible across decades. At Los Hernandez in Union Gap,…
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Winemaker
Felipe Tosso
## The Path Training at the University of Chile gave Felipe Tosso a formal base before he entered the wider trade. In 1995, he moved to Viña Concha y Toro in the Cachapoal Valley,…
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Bartender / bar director
Felix Hartmann
That is the clean, almost ascetic line at the center of Felix Hartmann’s profile, and it has a certain elegance to it: two titles, both rooted in the choreography of a room, both…
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Chef-Owner
Félix Robert
Félix Robert is the chef-owner of Arborescence in Croix.
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Chef de Cuisine, POTS at The Ritz-Carlton Berlin
Ferdinand Kretz
Ferdinand Kretz is the Chef de Cuisine at POTS, the signature restaurant of The Ritz-Carlton Berlin, where he emphasizes classical craftsmanship, precision, and 'honesty on the…
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Bartender / bar director
Fernand Petiot
In that narrow frame, Fernand Petiot sits inside the hospitality trade as a bartender and bar director, which is enough to locate the work: the counter, the room, the pace of…
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Michelin-starred chef
Fernanda Fuentes
## Coming Up Fernanda Fuentes’ training at INACAP in 2007 gave structure to a career that would later move across restaurant kitchens, television, and ownership. Since 2014, the…
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Master Sommelier
Fernando Beteta
## The Climb Formal training at L’Ecole Hotelier de Lausanne gave Fernando Beteta a base in precision before he entered service. That education carried into his first professional…
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Winemaker
Fernando Nicolau de Almeida
After a visit to Bordeaux in 1950, Fernando Nicolau de Almeida did not return with a romantic idea of wine; he returned with a working standard. In the Douro, where fortified wine…
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Wine authority
Ferran Centelles
## Coming Up Wine work is built in the dining room before it is built anywhere else, and Ferran Centelles came up through that discipline. WSET gave him the formal base, then El…
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Restaurateur / hotelier
Fevzi Okumus
## The Path Hospitality education, in Fevzi Okumus’s case, is built through institutional responsibility: teaching, research, and editorial oversight. At Rosen College of…
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Winemaker
Filip Nagy
## Coming Up At Mendel University in Brno, Filip Nagy built the technical base for a career defined by precision, patience, and a low-tolerance approach to unnecessary handling.…
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Winemaker
Filippo Alampi
Imprenditore agricolo professionale (IAP), Filippo Alampi is a figure defined less by a crowded résumé than by the steady, attentive labor of the land. His story is not built…
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World's 50 Best Bars
Filippo Faedda
Filippo Faedda is Head Bartender at Salmon Guru in Madrid, where he builds innovative, rum-focused cocktails with the kind of precision that turns a brief into a signature. The…
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Executive Chef
Filippo Oggioni
Filippo Oggioni is the Executive Chef at Bianca sul Lago. The city is unknown.
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Wine authority
Fiona Beckett
Fiona Beckett was wine columnist for The Guardian, and that column gave form to a voice built around clarity, proportion and restraint. In wine writing, that means knowing when to…
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Winemaker
Fiona Turner
## Coming Up At Tinpot Hut, Fiona Turner works as owner and winemaker in Marlborough, where the label is shaped through steady, practical decisions rather than noise. ## Where…
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Bartender / bar director
Fjalar Goud
Fjalar Goud is a bartender and bar director, a combination of roles that suggests both presence and oversight: the person behind the bar, and the one shaping how that bar moves.…
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Relais & Châteaux Grand Chef
Flavia Amad
The work at La Vida at Susana Balbo Unique Stays is built on regional reading: technique used as a tool for Mendoza, not apart from it. In Flavia Amad’s hands, fine dining,…
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Winemaker
Flavio Fraccaroli
Flavio Fraccaroli owns Flatio in San Pietro in Cariano, Verona, Italy, a name that sits within Valpolicella’s working landscape of vines, stone, and season. In that setting,…
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James Beard Award winner
Florence Fabricant
Florence Fabricant has shaped food and wine coverage at The New York Times from New York since 1972, with reporting that has helped set the pace of the paper’s culinary…
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James Beard Award winner
Florence Jaramillo
In 1965, Florence Jaramillo became owner and co-founder of Rancho de Chimayó Restaurante in Chimayó, New Mexico. The work took shape through repetition, a fixed location, and a…
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James Beard Award winner
Florence Jones
"I decided that I needed a job and I didn't like working for other people," she said. The line lands with a kind of plainspoken force, the sort of sentence that does not ask to be…
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Pastry chef
Florian Barbarot
## The Path Professional kitchens tend to sort cooks by pace, and Florian Barbarot’s early path shows the value of working at speed without losing line. At Auberge de l'Ill in…
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James Beard Award winner
Florian Bellanger
Chef and co-owner of Mad Mac Macarons, Florian Bellanger works in pastry as a discipline of precision, repetition, and control. Born in France in 1968, he built his reputation in…
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Head Chef
Florian Berger
Florian Berger is the head chef at Gabelspiel in Munich.
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Pastry Chef
Florian Koeller
Florian Köeller tombe amoureux de la haute pâtisserie à l’âge de 17 ans. C’est à partir de là qu’il apprend en temps qu’autodidacte pendant 10 ans. Entre 2004 et 2009, il décide…
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Pastry chef
Florian Poirot
Formation came first for Florian Poirot, and the formal side of the work started at Nancy Culinary School, where pastry and confectionery training led on to a Master in Pastry and…
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Chef
Florian Zaruba
Florian Zaruba works from biodynamic farming, where soil health and biodiversity are treated as core production tools rather than side notes. At Kristinus Wine Estate, that line…
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Head Chef
Fokke Mick
Fokke Mick is the Head Chef at Atlantic Restaurant. The city is unknown.
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Master of Wine
Fongyee Walker
Wine consulting is the field in which Fongyee Walker has built a practice around translation: taking wine knowledge out of specialist circles and making it usable in conversation.…
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Pastry chef
Fran Bigelow
## The Path University of Washington and California Culinary Academy are the two schools named in Fran Bigelow’s training, and they frame the technical base behind a career that…
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Master Sommelier
Fran Kysela
Fran Kysela founded Kysela Pere Et Fils Ltd, and that founding act remains the central fact of his professional story. The title is not merely an early credential; it is the…
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James Beard Award winner
Fran McCullough
## The Climb Editing was the trade Fran McCullough built around after Stanford University, and the early run of posts shows the range of that work: poetry editor at Harper & Row,…
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Michelin-starred chef
Frances Atkins
Originally from Ilkley in Yorkshire, Frances Atkins started at The Box Tree in Ilkley as a pot wash, a beginning that puts the work of service before the status of the pass. That…
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James Beard Award winner
Frances Moore Lappé
"Food is our most direct daily link to the earth. It also bonds us to one another." ## Coming Up Study and civic responsibility shaped Frances Moore Lappé’s work from the start.…
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Pastry chef
Francesco Boccia
Francesco Boccia’s standing in pastry comes from lineage, repetition, and a result that still carries weight in the trade. The 2015 Coupe du Monde de la Pâtisserie is the marker…
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Restaurateur / hotelier
Francesco Clemente
Naples, Italy. Francesco Clemente speaks with the economy of someone who does not waste motion on revision. “I’m very good at not second-guessing anything that happens,” he says,…
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Chef de Cuisine, Brooklands by Claude Bosi (The Peninsula London) [former; departed 2025]
Francesco Dibenedetto
Francesco Dibenedetto is an Italian chef born in Barletta, Apulia, who trained at IPSSAR 'A. Perotti' and rose through prestigious kitchens including Le Gavroche under Michel Roux…
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Winemaker
Francesco Folini
He describes the work with a line that fits the place: "We are the fruit of the sun and the wind." ## The Climb Since 2016, the work of Azienda Agricola Folini has been carried by…
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Bartender / bar director
Francesco Galdi
## The Essentials Bartending and bar direction are the two disciplines attached to Francesco Galdi: one grounded in service at the counter, the other in the wider coordination…
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Winemaker
Francesco Monchiero
Francesco Monchiero is the winemaker at Monchiero, where the focus has been on testing Arneis for ageing potential through different vinification and maturation techniques. The…
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Chef
Francesco Vitale
## The Route Kitchen formation in London put precision before display. In the early part of that training, Francesco Vitale worked through formazione in cucina al fianco di Joel…
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Bartender / bar director
Francine Cohen
## At a Glance Title: bartender and bar director. Francine Cohen works across the bar in two capacities: bartender and bar director. The first is the hands-on end of the trade,…
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James Beard Award winner
Francis Lam
Francis Lam works across editing, radio, criticism, and book publishing with a food-media register built on reporting, sequence, and close attention to the social life of a meal.…
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Winemaker
Francisco Baptista
Francisco Baptista has been the winemaker at Lua Cheia em Vinhas Velhas since 2009, and that date is the cleanest marker of the work. With no extra appointments to frame the…
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Pastry chef
Francisco Migoya
Francisco Migoya moved from pastry roles in North America to some of the most exacting kitchens and classrooms in the field, then into the research-driven world of Modernist…
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Winemaker
Francisco Nunes Garcia
Francisco Nunes Garcia is the producer behind the project that bears his name in Moura, Portugal. In trade terms, that is less a title than a mark of authorship: the producer, the…
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Winemaker
Franck Bijon
Franck Bijon works across two levels of the job: estate direction and cellar decision-making. As General Director and Head Winemaker at Vignobles de Larose in Bordeaux, France,…
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Chocolatier
Franck Kestener
Four generations of bakery and pastry work set the trade context for Franck Kestener. The craft entered through family production first, before confectionery and chocolate became…
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Sommelier
Franck Moreau
Franck Moreau’s work sits in the line of service-led beverage leadership: sommelier training first, then wider responsibility across a group operation. Since 2019, he has held the…
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Sommelier
Franck Thomas
## The Climb Working life came early for Franck Thomas, then professional training was used to rebuild the qualifications that supported the rest of the career. That sequence…
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Winemaker
Franco D’Eusanio
In Nocciano, Abruzzo, the work starts in the field. Land, grapes, and farming discipline set the terms before any ferment begins. Here, wine is treated as something planned…
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