The People · Page 135
The artisans of taste.
Bocuse d'Or laureate
Franco Fugel
## The Path Technique and pace define Franco Fugel’s record from the start. At Culinary Institute of America and University of Illinois Urbana-Champaign, the work was basic…
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Winemaker
Franco Pasetti
Franco Pasetti’s work at Contesa in Collecorvino is defined by continuity: the kind built through close contact with a winery’s daily rhythm, its cellar work, and the practical…
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Winemaker
Franco Piona
CEO of Cavalchina winery in Italy, Franco Piona lives in a landscape that seems to shape his story as much as any title or résumé. He makes his home near Lake Garda, in the tiny…
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Bocuse d'Or laureate
François Adamski
The line through François Adamski’s work is one of institutional kitchens, formal training, and service under pressure. State dining rooms, Paris houses, and later corporate…
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Pastry chef
Francois Behuet
Caen, France, is where the bench work started for Francois Behuet, and the line through his career runs through pastry kitchens, chocolate production, and hotel-scale finishing.…
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Pastry chef
Francois Daubinet
## Coming Up Training at Compagnons du Devoir put François Daubinet into an apprenticeship model built on repetition, precision, and standards that hold up in service. That base…
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Winemaker
François Delhon
Before François Delhon became co-owner of Domaine Bassac in Puissalicon, France, the work moved through study, then through commercial and promotional roles, and back toward the…
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Pastry Chef
François Granger
Quand on vit au cœur d’une région réputée pour sa table, on est fier de porter les spécialités régionales à leur summum. Les Puits d’amour, dartoise et croquants de Cyrano ® de…
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Pastry chef
François Josse
## The Climb BEP (Technical School) Cuisine gave François Josse his first working framework: a technical base, kitchen discipline, and the habits of repetition that pastry demands…
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Winemaker
Francois Massoc
Wine of the Year remains the defining recognition attached to Francois Massoc, and it suits a practice built on tension, precision, and restraint. In Chile, the work centers on…
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Winemaker, Domaine François Millet & Fils
François Millet
François Millet served as winemaker and technical director at Domaine Comte Georges de Vogüé in Chambolle-Musigny, Burgundy, from 1986 until his retirement after the 2017 vintage,…
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World's 50 Best Bars
François Monti
Cocktails are the center of François Monti’s work: the drink itself, the culture that grows around it, and the language used to describe both. The writing is direct because the…
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Wine authority
Francois Perrin
Since 2019, Francois Perrin has been responsible for the tourism and hospitality sector at FIM CCI Formation Normandie in Granville. The work sits at the point where service,…
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Chef
François-Laurent Apchié
François-Laurent Apchi took the Executive Chef role at Bagatelle London, England, in 2022. The career arc is compact and kitchen-led: chef de cuisine, hotel Executive Chef, then…
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Pastry chef
François-Louis Cailler
François-Louis Cailler is tied to Cailler, founded in 1819 as the first modern brand of Swiss chocolate. In Swiss confectionery, that date marks an early point of definition: a…
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Pastry Chef
François-Xavier Cathala
Né en 1970 sur l’Île de Ré, la même année que la création de la boulangerie-pâtisserie-glacier « La Martinière », il a hérité de la passion qui animait ses parents lors de ce…
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Head Chef
François-Xavier Sailly
François-Xavier Sailly is Head Chef at Schorre. The city is not specified.
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Winemaker
Françoise Roumieux
Françoise Roumieux is the winemaker of Clos du Calvaire in Sorgues, and she also serves as president of Femmes Vignes Rhône. The work sits on two levels: the vineyard and cellar…
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Bartender / bar director
Frank Cisneros
Frank Cisneros works as a bartender and bar director, a title that neatly captures two sides of the same disciplined craft. One part is immediate and intimate: the exchange across…
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Executive Chef
Frank Giovannini
## The Climb Swiss fine dining training often starts with repetition before authorship: product handling, mise en place, station discipline, and the habit of finishing work…
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pastry and chocolate
Frank Haasnoot
Dutch pastry and chocolate work runs on control that can be checked in the finished piece: sweetness held in measure, structure kept clean, temperature managed, and visual…
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Sommelier
Frank Kämmer
## Career Arc Formal wine training sets the tasting bench before service work begins. In 1987, Frank Kämmer studied at IHK Heilbronn, grounding his practice in the art and science…
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James Beard Award winner
Frank McClelland
From a small farm in New Hampshire to Frank in Beverly, Frank McClelland built his work by moving steadily through Boston-area kitchens, carrying a French-meets-New-England…
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Master distiller / blender
Frank McHardy
## The Climb Whisky production is learned first from the floor, and Frank McHardy’s earliest years in the trade reflect that basic fact. In 1963, he began as a floor sweeper at…
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Heritage-poultry breeder
Frank Reese
Heritage poultry preservation depends on birds that remain in use, not just in memory. Farmer Frank Reese received the American Treasures Award from MADE: In America in 2012 for…
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James Beard Award winner
Frank Ruta
James Beard Foundation Award winner Frank Ruta built his reputation in Washington, D.C. Through disciplined, exacting cooking, moving through some of the city’s most demanding…
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Chef
Frank Stitt
Before the James Beard Foundation named Frank Stitt Best Chef: Southeast in 2001, his work had already taken shape through study, restaurant labor, and repetition. Classrooms came…
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Pastry chef
Frank Vollkommer
Frank Vollkommer has worked across Culinary Arts, baking and pastry, education, corporate food ingredient systems, design consulting, and business ownership. In practice, those…
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James Beard Award winner
Frankie Gaw
Frankie Gaw was a UX designer until 2020, when the shape of his creative life began to widen beyond screens and interfaces and into the kitchen. He started Little Fat Boy as a…
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Pastry chef
Franklin Clarence Mars
Franklin Clarence Mars was born on September 24, 1883. In confectionery history, that date marks the start of the man who would help define a broad stretch of American candy…
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Bartender / bar director
Franky Marshall
At Le Boudoir, Franky Marshall made the Guillotine, a cocktail built on contrast and control: mezcal and Scotch whisky, banana liqueur and honey syrup, assembled into a drink that…
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Restaurateur / hotelier
Franz Josef Bucher
Franz Josef Bucher moved through buildings and hospitality with the practical confidence of someone who understood production from the ground up. Before his name was attached to…
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Chef
Franz Wechselberger
## The Climb At Unterinntal Wein in Kolsassberg, Tirol, Austria, the work is built on patience, repetition, and attention to site. Franz Wechselberger marks the start in a summer…
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James Beard Award winner
Frasca Food
His culinary journey began at Le Cordon Bleu in Atlanta, where the work of learning to cook took on the gravity of a profession and, in time, the shape of a calling. ## The Climb…
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Burgundy
Fred Dame
## The Climb Cellar work is a discipline of order before it is a language of recommendation. After training at Washington and Lee University, Fred Dame worked as cellar master at…
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Master Sommelier
Fred Dex
Fred Dex’s way of talking about wine has the easy warmth of someone who genuinely loves opening doors for other people. “It’s incredible to get to teach new students entering the…
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Master Sommelier
Fred Dexheimer
In 2021, Fred Dexheimer was a wine consultant at Standard Foods in Raleigh, North Carolina, a role that asks for technical precision, timing, and the kind of palate memory that…
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James Beard Award winner
Fred Griffith
Fred Griffith came out of the restaurant business by family trade, and that matters. The work was already around him: service moving at pace, kitchens running on discipline, and…
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Restaurateur / hotelier
Fred Harvey
American restaurateur and hotelier Fred Harvey is read through the American Southwest, where hospitality, lodging, and rail travel converged into a single regional identity. His…
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World's 50 Best Bars
Fred Minnick
Formation, for Fred Minnick, begins with bourbon as a living tradition: its culture, its intrigue, and the stories carried from barrel to glass. That inheritance now reaches…
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Seventh-generation master distiller
Fred Noe
## Coming Up Bourbon succession is a working transfer of judgment, not a ceremonial handoff. Bellarmine University sits in the preparation record for Fred Noe before the work…
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Master distiller / blender
Freddie Johnson
Freddie Johnson’s honors now sit alongside the work itself, but the craft is still the same: public-facing guidance at Buffalo Trace Distillery, where the job is to carry history…
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Pastry Chef
Fréderic Bau
## The Path Technique was the first discipline in the kitchens of Pierre Koenig, Claude Bourguignon, and Pierre Hermé, where repetition and exacting standards were built into the…
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Winemaker
Frédéric Bonnaffous
## The Path Bordeaux estate work is built on the repeatable disciplines of parcel observation, harvest timing, cellar coordination and property stewardship. From 2002, Frédéric…
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Head Chef
Frédéric Claquin
Frédéric Claquin is the head chef at Les Trois Rochers in Combrit.
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Winemaker
Frédéric Gueguen
## Coming Up Chablis is the formative school in Frédéric Gueguen’s early record: the vineyards and cellars there, at Domaine Durup and Domaine Brocard, carried him through the…
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Chef
Frederic Kieffer
Executive Chef & Partner at l’escale at the DELAMAR Greenwich Harbor in Greenwich, United States, Frederic Kieffer carries a French classical education into a career shaped by…
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Former Cellar Master, Maison Ruinart
Frédéric Panaïotis
Frédéric Panaïotis served as Cellar Master of Maison Ruinart from 2007 until his death on 15 June 2025. The Champagne oenologist shaped the house's modern Chardonnay-led style,…
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Winemaker
Frédéric Tach
Frédéric Tach has headed Château Les Clauzots in Saint-Pierre-de-Mons, France, since 1993, but his formation began five years earlier beside his father, Paul, in the work of wine…
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Master distiller / blender
Frederick Booker Noe
## Coming Up Bourbon work tends to reward long memory, and Frederick Booker Noe’s path reflects that more than any sudden entry. Bellarmine University provided the formal study;…
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Master distiller / blender
Frederick Booker Noe III
Frederick Booker Noe III works inside a bourbon line where family succession is part of the job description. In a category built on patience, lineage, and repeatable process, that…
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Master Sommelier
Frederick Dame
## Coming Up In wine service, the work of leadership is measured by standards, process, and consistency. Frederick Dame’s current role as president of Court of Master Sommeliers…
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Michelin-starred chef
Frederick Dhooge
## The Climb Frederick Dhooge stepped into the chef role at 't Huis van Lede in 2014, and that appointment marked the first clear anchor in a career built on continuity rather…
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Restaurateur / hotelier
Frederick Henry Harvey
By 1850, Frederick Henry Harvey was already in restaurants, and the work had the shape of rail discipline from the start. Punctuality, excellent food, and respectability were not…
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Master distiller / blender
Frederick Stitzel
Frederick Stitzel’s place in the trade was defined by the work of distilling leadership in 19th-century Louisville. As president of Stitzel Brothers Distillery in Louisville,…
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Sommelier
Fredrik Lindfors
Product Manager at Ward Wines in Sweden, Fredrik Lindfors has taken a quiet but telling step from the theatre of the dining room into the more strategic world of wine management.…
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Michelin Guide
Frédy Girardet
Classic French cuisine set the working frame for Frédy Girardet, the Swiss chef born in Lausanne. A defining meal in France fixed the discipline; the Swiss address later gave that…
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Winemaker
Friedrich Bastian
## Coming Up At Weingut Friedrich Bastian in Bacharach, the first job was the wine cellar. That position puts a worker close to the daily mechanics of the estate: the smells, the…
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Board member
Frits van Paasschen
Brand architecture, governance, and scaled consumer systems are the working materials here.Consumer brands, hospitality platforms, boardrooms, and investment tables supplied…
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Pastry chef
Fritz Knipschildt
## Where They Are Now Chocolate became the working language of Fritz Knipschildt after years spent learning the kitchen from the bottom up. The first posting, as dishwasher at…
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James Beard Award winner
Fritz Maytag
Born in Newton, Iowa, Fritz Maytag’s working life took shape through schooling that gave structure before the work did. Deerfield Academy in 1955, then Stanford University,…
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Chef
Fritz Miesbauer
Since 2003, Fritz Miesbauer has worked the same brief from two sides: cellar and vineyard at Weingut Stadt Krems an der Donau. As Managing Director and winemaker, he also carries…
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James Beard Award winner
Fuchsia Dunlop
## The Essentials Sichuan is the through-line in Fuchsia Dunlop’s work: the heat, fragrance, and exacting balance of the region have shaped her output as both cook and writer.…
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Chef
Fumihiro Tamayose
The restaurant received the honor again in 2025, placing the work in a line that connects Okinawa, a family link to Shanghai, and the island cooking of Kuroshima. ## Coming Up…
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James Beard Award winner
Gabino Sotelino
Gabino Sotelino serves as senior vice president at Lettuce Entertain You Restaurants, but the work that brought him there was built long before that title. In Madrid, discipline…
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Pastry chef
Gabriel Paillasson
Meilleur Ouvrier de France in pastry, 1972, Gabriel Paillasson is identified with a practice where precision and showmanship have to hold at the same time. The work sits between…
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Chef
Gabriela Camara
Gabriela Camara’s work is built from Mexico City discipline and a wider coastal sensibility, with Mexican seafood and Traditional Taiwanese noodles sitting in the same field of…
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Sommelier
Gabriela Davogustto
Since 2017, the wine program at Clay in Harlem has been shaped by Gabriela Davogustto as both wine director and partner. The list reads with restraint rather than display, with…
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Chef
Gabriela Filca
Gabriela Filca stepped into the Chef de Cuisine role at Nebo Restaurant & Lounge in Rijeka, Croatia, in 2024, and the appointment carries the practical demands of a kitchen that…
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Master of Wine
Gabriele Gorelli
Gabriele Gorelli came to wine through lineage and repetition: his paternal grandfather, the smallest producer of Brunello di Montalcino, gave early form to the palate and…
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James Beard Award winner
Gael Greene
Gael Greene became the restaurant critic at *New York* in 1968, and the job placed criticism in direct contact with the city’s dining culture. A year abroad in Paris had already…
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James Beard Award winner
Gail Simmons
A permanent judge on *Top Chef* since 2006, Gail Simmons works across food writing, food media, and restaurant-side operations. Toronto-born and Canadian, she moves between…
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James Beard Award winner
Gale Gand
Gale Gand is Chef-in-Residence at Elawa Farm in Lake Forest, Illinois, and a pastry chef whose work has moved between restaurant kitchens and national television. The craft reads…
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James Beard Award winner
Galen Zamarra
At Mas (Farmhouse) in New York City, the cooking is built around wood fire, locally grown produce, and sustainably raised meat. Galen Zamarra uses heat as the main tool of…
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Head Chef
Galien Emery
Galien Emery is Head Chef at Brigade du Tigre. The city is unknown.
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Sommelier
Galileo Vega
Wine service in Baja California Sur, Mexico asks for more than label knowledge. At Tropicana Los Cabos Tapestry Collection by Hilton, the combined post of Sommelier and Food and…
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Brewer
Garrett Oliver
## Coming Up Brewing careers often start outside the brewhouse and are formalized through cellar work, repetition, and responsibility. Garrett Oliver’s route ran through Boston…
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World's 50 Best Bars
Gary Regan
Gary Regan was born on September 18, 1951, in Rochdale, Greater Manchester, England. British-born and tied to that place and date from the start, the record is spare because the…
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Pastry chef
Gaston Lenôtre
## The Essentials Precision, elegance, and a disciplined sense of finish marked Gaston Len’s pastry work, and by 2009 that approach had carried through a long career in the…
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Executive Chef
Gauthier Geffroy
Gauthier Geffroy is Executive Chef at Maison Boulud. His city is unknown.
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James Beard Award winner
Gavin Boyle
Gavin Boyle is a chef, and in a profile this spare, that single word has to do almost all the work. It is the only firm anchor attached to his name, the one detail that resists…
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World's 50 Best Bars
Gaz Regan
Gaz Regan’s public voice works like a clean spec sheet: plainspoken, direct, and stripped of ornament. In a trade that often leans on theory or pose, that kind of language lands…
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Master Sommelier
Gearoid Devaney
## The Climb Gearoid Devaney’s work sits at the meeting point of cellar discipline, dining-room service, and the structural demands of wine education. A Master Sommelier who has…
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Bocuse d'Or laureate
Geir Skeie
Norwegian owner of Brygga 11 in Sandefjord, Geir Skeie is from Fitjar Municipality, and that coastal point of reference matters: western Norway’s sea, salt air, and seafood…
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World's 50 Best Bars
Gen Yamamoto
Gen Yamamoto bartends at Gen Yamamoto in Tokyo, Japan, where the drink list is organized as an omakase cocktail tasting menu. Before that, he worked at Brushstroke in New York…
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James Beard Award winner
Gene Kato
"My mother’s ability to cook is what started my appreciation of food." In Gene Kato’s work at Momotaro in Chicago, that lesson shows up as discipline: Japanese cuisine handled…
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Chef
Geneviève Filion
At Kóz bistro, Geneviève Filion’s cooking is built on clarity: the plate stays with the product, and nothing is added to mask it. Her own rule is direct — “I like simple,…
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Master Sommelier
Geoff Kruth
Geoff Kruth’s work sits at the meeting point of systems and service: first in technology, then in wine, with each field sharpening the other. Training at Sonoma State University…
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James Beard Award winner
Geoffrey Drummond
## Coming Up From the start, his work sat at the intersection of appetite and storytelling, in the world where technique, memory, and presentation all meet. It was a formative…
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Master of Wine
Geoffrey Moss
Geoffrey Moss carries his wine knowledge with the quiet confidence of someone who has spent years listening as much as tasting. He holds the WSET Level 4 Diploma, a credential…
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Culinary legend
Geoffrey Zakarian
Geoffrey Zakarian built a career by treating each room as a test of precision. After graduating from the Culinary Institute of America in 1983, he went to Le Cirque in New York…
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Winemaker
Georg Fogt
## Coming Up Today, Georg Fogt stands at the heart of Weingut Fogt, where he serves as Cellar Master. ## Where They Are Now He serves as cellar master at Weingut Fogt in…
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Georg J. Riedel
Georg J. Riedel is the tenth-generation co-owner operating the RIEDEL family glassmaking company.
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Wine authority
Georg Riedel
Georg Riedel heads the Austrian-based company Riedel, a name that carries immediate weight in wine and glassware. In 2019, the Wine Spectator Distinguished Service Award added…
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Winemaker
Georg Scheidgen
Georg Scheidgen leads Weingut Scheidgen in Hammerstein, carrying the seventh generation of the family winery forward with a steady hand tied to place. Since 1991, his name has…
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At the helm of Schneider Weisse
Georg Schneider
Wheat beer continuity at Schneider Weisse is carried through G. Schneider & Sohn in Kelheim, Germany, where Georg Schneider serves as sixth-generation owner. The brewery’s name…
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Winemaker
Georg Weger
## The Climb Cellar master work starts with the vineyard and ends in the cellar, and Georg Weger’s training at Weinsberg, Baden-Württemberg, Germany, gave that span a technical…
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Master distiller / blender
George Ballantine
With so little on the public record, George Ballantine is read through the work itself. What remains is the most basic fact: Ballantine works in the kitchen. In a trade that can…
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Restaurateur / hotelier
George Boldt
## The Essentials Hotel management and ownership, not the kitchen or dining room, defined George Boldt’s place in hospitality history. His work sat in the structure of service:…
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Master Sommelier
George Clarke
George Clarke is a Master Sommelier, and in trade terms that title carries most of the weight. It signals a level of wine knowledge earned under strict standards, with the…
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