The People · Page 137
The artisans of taste.
James Beard Award winner
Greg Boyle
Founder of Homeboy Industries, Greg Boyle was born in Los Angeles and graduated from Loyola Marymount University in 1985. He served as pastor at Dolores Mission Church in Boyle…
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James Beard Award winner
Greg Collier
Everything Greg Collier cooks carries Southern influence, and that thread gives the work its structure. In Charlotte, the food reads as inheritance translated through technique:…
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James Beard Award winner
Greg Dulan
Southern home cooking is the throughline in both kitchens, and in Greg Dulan’s early life it was also a matter of labor: work before sunrise, instruction delivered in motion, and…
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Master distiller / blender
Greg Fischer
Greg Fischer is a Master Distiller and blender. In that trade, the work is built on control, balance, and repeated judgment: the smallest adjustment can change aroma, texture, and…
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Craft beer
Greg Koch
Greg Koch works in craft beer at the scale where brewery identity is built through recipe, brand, and house position. His own register stays close to the trade: “I tend to be a…
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Wine luminary
Greg Lambrecht
## Coming Up At MIT, Greg Lambrecht trained in the engineering mindset that later shaped Coravin: define the problem, then build the tool. Before he founded the wine preservation…
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James Beard Award winner
Greg Malouf
## The Place Melbourne is the point of origin in Greg Malouf’s work, and the city matters as more than a birthplace. Born there to Lebanese parents, he grew up with Middle Eastern…
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Master distiller / blender
Greg Metze
## The Climb In distilling, experience is built by repetition, judgment, and staying close enough to the work to learn its finer turns. Greg Metze’s career sits in that register:…
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James Beard Award winner
Greg Patent
Greg Patent’s work sits at the intersection of instruction, reporting, broadcast, and bookmaking. The throughline is baking, but the method changes with each format: classroom…
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Bartender / bar director
Greg Seider
Greg Seider’s name is attached to *Alchemy In a Glass: The Essential Guide To Hand Crafted Cocktails*, but the book reads as the endpoint of a longer piece of bar work: menu…
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Master Sommelier
Greg Tresner
## Coming Up Since 1998, Mary Elaine’s at The Phoenician has relied on Greg Tresner to keep the wine service in step with the room: measured pacing, clean timing, and a register…
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Chef
Greg Vernick
Greg Vernick is the chef-owner of Vernick Food & Drink in Philadelphia, and the work there shows a preference for clarity over ornament. Growing up in southern New Jersey shaped a…
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James Beard Award winner
Gregg Varney
"When we got married in 1987, all I had was dairy cows. Then Gloria started the smaller animals – sheep, goats, turkeys, ducks, chickens. They’re really more profitable animals…
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World's 50 Best
Gregg Wallace
## The Path Food broadcasting, in Gregg Wallace’s case, has been built on scale, access, and the ability to make production legible to a broad audience. At BBC (2002–2024), as…
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Pastry chef
Greggy Soriano
## Beginnings The Culinary Institute of America gave Greggy Soriano the formal ground beneath the work, and that grounding still shows in the way cake, pastry, and Filipino…
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Head Chef
Grégoire Antoine
Grégoire Antoine is the head chef at Le Central in Roanne.
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World's 50 Best Bars
Gregory Camillò
## The Climb Gregory Camill’s work in bar service was shaped by exactness early on. As Head Bartender at Jerry Thomas in Rome, he learned the pace, poise, and control that a room…
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President at Martine’s Wines
Gregory Castells
Gregory Castells is a wine industry professional and former sommelier at prestigious restaurants including The French Laundry, Le Bec-Fin, and Gordon Ramsay’s Pétrus. In 2012, he…
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Chef
Grégory Gillain
## Coming Up At La Gare d'Hamois, Wallonia, the work was as much about setting a tempo as filling a pass: from 2015, Grégory Gillain was chef and co-founder, part of the team…
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Head Chef
Grégory Halgand
Grégory Halgand is the head chef at Restaurant de l'Hôtel de Ville in Ollon.
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James Beard Award winner
Greta Anthony
Greta Anthony works as a food producer at Martha Stewart in New York, NY, where editorial standards and kitchen discipline meet in the same daily workflow. The job asks for clean…
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James Beard Award winner
Guenter Seeger
## The Path Guenter Seeger’s craft was formed at Hotel School Montana in Lucerne, Switzerland, where technique, timing, and restraint were built in from the start. That kind of…
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Winemaker
Guido Fantino
In Monforte d'Alba, the work begins with steep vineyard material: Nebbiolo for Barolo, alongside Barbera, Dolcetto and Chardonnay grown from the estate’s vineyards. At Conterno…
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Winemaker
Guilhem Dardé
Before that, he worked there with his father and uncle from 1974 to 1993, learning the estate from the ground up. ## The Climb At Mas des Chimères in Octon, Languedoc, the craft…
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Winemaker
Guillaume de Chevron-Villette
# Coming Up In Le Cannet-des-Maures, in the Var, Château Reillanne is an estate built on continuity: vines planted in 1919, a family settled there in 1956, and Provence rosé…
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Head Chef
Guillaume Duchemin
Guillaume Duchemin is the head chef at L'Altitude in Courchevel.
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Michelin-starred chef
Guillaume Lebrun
Guillaume Lebrun’s career is a case study in continuity inside a single kitchen: head chef at Restaurant Patrick Guilbaud in Dublin, after starting there as chef in 1981. That…
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sommelier
Guillaume Lescolière
Bottle selection is the durable record in wine service. The work is legible through vintage, producer, place, texture, and timing—the practical grammar that separates service from…
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Winemaker
Guillaume Martin
## Coming Up Guillaume Martin’s path is rooted in the quiet, exacting rhythm of Château Roland La Garde in Saint Seurin de Cursac, France, where his work has grown into a role…
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Winemaker
Guillaume Poitevin
## The Essentials At Château Poitevin in Jau-Dignac-et-Loirac, France, the winemaking has stayed in the family line. Guillaume Poitevin has held the role since 1991, working from…
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Chef
Guillaume Scheer
Guillaume Scheer has been chef at Les Plaisirs Gourmands in Strasbourg, France, since 2018, where the kitchen is defined by modern, creative cuisine. He has also been chef in…
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Chef
Guillermo Gassan
Executive Chef of Baku Asian Fusion Bar, Guillermo Gassan’s path runs from Venezuela, where he was born, to Miami, United States, where he founded Iko Miami in 2024. Along that…
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James Beard Award winner
Guillermo Pernot
## Coming Up Guillermo Pernot has held the founding chef and chef-partner role at Cuba Libre Restaurant & Rum Bar since 2006. On paper, the title reads formal; in practice, it…
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Bocuse d'Or laureate
Gunnar Hvarnes
“I want to show Norwegian food and drink at its best to the travellers from abroad.” That ambition has long defined Gunnar Hvarnes, a Norwegian chef born in 1977 whose career has…
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Winemaker
Gunther Di Giovanna
## At a Glance Ownership and company leadership sit at the center of Gunther Di Giovanna’s work in wine, both tied to Di Giovanna in Sambuca di Sicilia, Italy. As Managing…
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Pastry chef
Gunther Heiland
Certified Master Pastry Chef, 1981, Gunther Heiland built his reputation in the disciplined, old-world manner: through baking and pastry culinary education in Europe, where craft…
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Director, V&A East
Gus Casely-Hayford
Dr Gus Casely-Hayford OBE is Director of V&A East. A curator, cultural historian, writer, and broadcaster, he joined the Victoria and Albert Museum in March 2020 after leading the…
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James Beard Award winner
Gus Filgate
Gus Filgate works at the point where food photography has to do two jobs at once: hold appetite and carry atmosphere. The pictures are built to read quickly, then keep giving up…
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Master of Wine
Gus Jian Zhu
Gus Jian Zhu’s name is anchored to a single, exacting distinction: in 2019, he earned the Master of Wine credential. It is a milestone that reads with uncommon clarity, and it…
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Bocuse d'Or laureate
Gustav LEONHARDT
## The Essentials A personal web address, www.gustavleonhardt.se, is the public face of the business Gustav Leonhardt runs under his own name. The presentation is Swedish and…
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Pastry chef
Gustavo Sáez
The Essentials. Restaurant-floor pacing is central to Gustavo Sáez’s approach: the room moves in phases, and service carries its own cadence. He treats the evening service as the…
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Culinary legend
Guy Fieri
## The Climb Training at University of Nevada, Las Vegas put Guy Fieri on a route that later made him a familiar face in food television. The early shape of the work was…
View →Founder, Champagne Guy Larmandier (historical)
Guy Larmandier
Guy Larmandier was the founder and namesake of Champagne Guy Larmandier, a grower estate distinct from Larmandier-Bernier. The Guide Hachette records that the estate passed from…
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Winemaker
Guy Rolaz
His work runs from long, physical seasons among Chasselas rows to cellar decisions behind a Grand Cru that earned gold at the Sélection des Vins Vaudois in 2020. The line is not…
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Master Sommelier
Guy Stout
The work spans sales, instruction, and hospitality. ## Coming Up Wine service in Dallas, Texas is where the floor work starts in this profile: Guy Stout began as sommelier at…
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Bocuse d'Or laureate
Guy Van Cauteren
Born in Berlare, the Belgian cook came into the trade through a hard break rather than a gentle start: after being expelled from college for reading material deemed subversive, he…
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James Beard Award winner
Gwen Pratesi
## The Climb Food blogging became the first published ground for Gwen Pratesi in 2009, and the self-initiated blog set the terms for a writing practice that moved across food and…
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Coffee Roaster
Gwilym Davies
## The Path Coffee service built around roasting, preparation, and food-level attention shaped the early frame for Gwilym Davies in New Zealand, where a café roasted its own…
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Chef
Gyo Santa
Before Gyo Santa became Executive Chef at Willard InterContinental Washington, D.C, the shape of his cooking was set by three disciplined systems: Japanese precision, French…
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Pastry chef
H.B. Reese
The business and the candy name became linked to H.B. Reese, and over time that pairing hardened into one of the most recognizable identities in American confectionery. What began…
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H.O. Cham
## The Path Training at Bethany College set the base, but the larger education came in professional kitchens, where repetition, pressure, and precision shape a cook faster than…
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Master Sommelier
Hai Tran
## Coming Up A science background from Duke University shaped the precision that runs through Hai Tran’s beverage work. The training did not map neatly onto wine at first, but it…
View →Co-owner and farmer
Haifa Kurdieh
Haifa Kurdieh co-founded Norwich Meadows Farm in 1998 and remains a co-owner engaged in daily operations and the farm's diversified organic produce program.
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James Beard Award winner
Hailee Catalano
## Coming Up After high school, Hailee Catalano went straight into the Culinary Institute of America, a route that put formal kitchen discipline ahead of detours. That training…
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James Beard Award winner
Hajime Sato
Before that, he was chef and owner of Sozai in Clawson, Michigan until 2025. ## The Path At Sozai in Clawson, Michigan, Hajime Sato spent years shaping a kitchen identity through…
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Bocuse d'Or laureate
Hákon Már Örvarsson
He has put the method plainly: “I like to cook the local produce, quite simply: the beautiful fish or the lamb that we have. I just prepare it in a modern fashion.” That line gets…
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Bartender / bar director
Hal Wolin
## The Essentials Hal Wolin’s work sits in the overlap between service and management, where speed, precision, and a steady read on the room have to hold together at once. As both…
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World's 50 Best Bars
Haley Traub
Haley Traub’s rise at Attaboy has been measured, deliberate, and quietly assured, the kind of career path that feels less like a sprint than a carefully composed service: each…
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Chef
Hali Foreman
## The Path Culinary Nutrition moves through both the classroom and the pro locker room in Hali Foreman’s work. At Johnson & Wales University, she earned a Bachelor of Science in…
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James Beard Award winner
Hamilton Fish
The craft here is not described through accumulation but through refusal — Hamilton Fish is presented as a single professional line, kept clean and direct. That kind of spareness…
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Chef
Hamish Brown
## The Path Early kitchen knowledge is often picked up before it is formalized: prep habits, service rhythm, and the daily mechanics of feeding a room. For Hamish Brown, that…
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World's 50 Best Bars
Hamish Smith
Hamish Smith’s reporting sits inside the global bar trade, where standards, service, and drink trends shift fast enough to reward close, repeat attention. As Bars Editor at Drinks…
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Chef
Han Ji
## Career As founder of Han Group, Han Ji has built a practice around Asian fusion cuisine that is explicit about its sources: five thousand years of Chinese food teaching,…
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James Beard Award winner
Hank Shaw
Former restaurant cook Hank Shaw, born July 30, 1970, works as an American full-time forager and writer. His site, Hunter Angler Gardener Cook at huntgathercook.com, places wild…
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Sommelier
Hanna Kyle
## The Path Training at Marywood University and Johnson & Wales University sits at the start of Hanna Kyle’s work in food and wine, but the throughline is practical: floor…
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James Beard Award winner
Hanna Raskin
Hanna Raskin is editor/publisher of The Food Section and a reporter and restaurant critic at Charleston Post and Courier in Charleston, South Carolina. ## The Climb Early in her…
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Winemaker
Hannah Wetschka
Hannah Wetschka carries the title of Austrian Wine Queen, 2024, but the work underneath the title is more useful than the formality around it. Her craft is rosé, and the focus is…
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Chef
Hannes Fussel
Hannes Fussel’s work is built on concentration: one school, one address, and a progression shaped inside a single kitchen rather than across a wide circuit of postings. At Karner…
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Head Chef
Hannes Müller
Hannes Müller is the head chef at Die Forelle in Weissensee.
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Chef
Hannes Schweighofer
Hannes Schweighofer works at Schwoga - Weingut Schweighofer in Zistersdorf, Austria, inside a family line that reaches back to 1790 and is now in its eighth generation. Since…
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Winemaker
Hans Frühwirth
Hans Frühwirth works as winemaker at Bio-Weingut Frühwirth in Teesdorf, Austria. The work is defined by scrutiny at both ends of the process: what goes into the vineyard, and what…
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Bocuse d'Or laureate
Hans HAAS
Hans Haas’s work moves through kitchens that reward precision over noise. The progression runs from Kellerwirt in Wildschönau, Tyrol, to Aubergine in Munich in 1982, and then to…
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Master distiller / blender
Hans Offringa
Hans Offringa has served as European Contributing Editor at Whisky Magazine since 2005, a position that sits at the editorial edge of the category. In that role, he has helped…
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World's 50 Best
Hans Välimäki
## The Climb Running a kitchen at this level meant holding a clear line on standards, pace, and public identity. Hans Välimäki owned Chez Dominique in Helsinki from 1998 to 2013,…
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Winemaker
Harald Frank
Harald Frank is owner and winemaker at Weingut Frank in Austria, where Grüner Veltliner defines the house style and the parcels he tends across the property. The variety is the…
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Winemaker
Harald Hexamer
## The Path At Weingut Hexamer in Meddersheim, Nahe, Germany, Harald Hexamer works from the vineyard outward: fruit-led wines, varietal clarity, and a profile that stays tied to…
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Bartender / bar director
Hardeep Rehal
## Today Hardeep Rehal’s work at Cocktailsolutions sits on a long progression through bar service, management, and ownership-minded responsibility. The foundation was formal: HTX…
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Bartender / bar director
Hardeep Singh Rehal
## Coming Up Formal study set the baseline for the bar work that followed. HTX, Technical University of Denmark, and WSET gave Hardeep Singh Rehal a mix of technical training and…
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Chef
Harding Lee Smith
In trade terms, that title sits inside a broader restaurant practice built through Deering High School, Boston University, Portland kitchens, and a group of Maine dining rooms…
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Head Chef
Harel Zakaim
Harel Zakaim is the head chef at Goli in Budapest.
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Distiller
Harlen Wheatley
American whiskey production is a continuity trade: grain handling, distillation, maturation, and blending decisions must repeat cleanly over years while leaving room for…
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Sommelier
Harley Carbery
Camosun College is where Harley Carbery first studied hotel and restaurant management, and that training set the terms of a career built on service discipline and a serious…
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James Beard Award winner
Harold McGee
Harold McGee is an author and writer whose work has long treated food not as folklore or ornament, but as a subject worthy of close, practical inquiry. His voice carries the calm…
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Master of Wine
Harriet Tindal
Harriet Tindal earned the Master of Wine title in 2019, and that qualification sits at the centre of her work in wine. Based in Ireland, she began in the trade with family wine…
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Senior sous chef
Harry Corder
Before The Ledbury, the training line ran through Norfolk service and college work: a kitchen role making starters and desserts at The Ostrich pub in Castle Acre, the finer…
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Former Head Bartender, American Bar at The Savoy
Harry Craddock
In 1920, Harry Craddock worked as a bartender at American Bar in London, England. The record is spare and specific: a year, a room, and a role. For trade purposes, that is enough.…
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Chef-Owner
Harry Cummins
Harry Cummins is the chef-owner of La Mercerie in Marseille.
View →Founder
Harry Iwamoto
Founder of Harry's Berries, the certified-organic Oxnard strawberry farm established in 1967.
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Bartender / bar director
Harry MacElhone
Born in Dundee, Scotland, and also shaped by bar work at Ciro’s Club in London, England, Harry MacElhone sits in a trans-Channel bar lineage built from rooms, regulars, addresses,…
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Head Chef
Harry Quinn
Harry Quinn is the head chef at Pichet in Dublin.
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Winemaker
Hartmut Aubell
Southern Styria is the ground note in Hartmut Aubell’s work: white wines, natural wild yeast, cloudy textures, fruit flavor, and a finish that stays after the glass is set down.…
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Pastry chef
Haruka Atsuji
Chocolate production at Le Chocolat Alain Ducasse in Paris depends on repeatable control: timing, texture, temperature, and the disciplined handling of a material that changes…
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James Beard Award winner
Hawa Hassan
## The Path Bellevue College shows up early in Hawa Hassan’s record, before the public-facing work that followed at the Bon Appétit YouTube channel. That sequence matters:…
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Bartender / bar director
Heather Biesemeier
Bartending is a station craft built on timing, steadiness, and judgment under service pressure. In the current bar role at San Laurel in Los Angeles, California, United States,…
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James Beard Award winner
Heather Brown
Heather Brown is a chef whose voice arrives with a kind of quiet conviction: plainspoken, unsentimental, and refreshingly direct. When she says, “I didn’t have any followers, or…
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Pastry chef
Heather Hurlbert
## Coming Up Heather Hurlbert’s work is rooted in club pastry, with a career shaped first at Cherokee Town & Country Club in Atlanta, where she served as assistant pastry chef and…
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Master of Wine
Heidi Hansen
At a Glance. Private chef work here is built around a clear brief: handcrafted, restaurant-quality meals delivered into the home. Heidi Hansen’s service is structured to bring…
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Master of Wine
Heidi Mäkinen
## Coming Up Restaurant floor work in Finland and the UK gave Heidi Mäkinen an early education in service timing, guest management, and the pace of the dining room. That kind of…
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James Beard Award winner
Heidi Swanson
## At a Glance Heidi Swanson is tied to **101 Cookbooks**, and the work associated with that name reads as recipe-led cooking: measured, legible, and built from practical choices…
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Bartender / bar director
Heinz Kaiser
Heinz Kaiser speaks with the measured calm of someone who has spent years listening to liquid, watching it change, and resisting the easy gloss that can come with a world as…
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