The People · Page 138
The artisans of taste.
Chef
Heinz Winkler
The haute-cuisine house model in Bavaria is built on continuity: measured service, controlled pacing, repetition in the kitchen, and hospitality that treats restraint as part of…
View →
Master distiller / blender
Helen Cumming
Helen Cumming stands as one of the first women to legally run a distillery in Scotland. In whisky terms, that is not a side note: it marks a rare point of authority in a trade…
View →
James Beard Award winner
Helen Goh
Born in Malaysia, raised in Australia, and now based in West London, Helen Goh sits in the overlap between pastry, development, and food writing. Her own shorthand keeps the…
View →
Wine luminary
Helen McGinn
## Coming Up The trade that underpins Helen McGinn’s work is wine buying, writing, and presenting, with each strand reinforcing the others. Early posts at some of the UK’s biggest…
View →
Master distiller / blender
Helen Mulholland
## The Climb Training at University of Reading gave Helen Mulholland the technical base, but the work that defined her practice was built at Bushmills Distillery, where a student…
View →
James Beard Award winner
Helen Rosner
Helen Rosner writes restaurant criticism at The New Yorker, where the work depends on close reading: the room, the pacing, the service, the plate, and the social signals a dining…
View →
James Beard Award winner
Helena Bottemiller Evich
That specialty has long defined Helena Bottemiller Evich’s public identity, and it places her work where food, regulation, and institutions meet. The kitchen table and the policy…
View →
Winemaker
Hélène Garcin Lévèque
Hélène Garcin Lévèque works wine from vineyard to bottle with a focus on site, structure, and restraint. Poesia, which she describes as an original Argentinean wine, signals that…
View →
World's 50 Best
Hélène Pietrini
Hélène Pietrini ## The Climb The work of shaping restaurant reputation sits at the meeting point of hospitality, editorial judgment, and industry diplomacy. In that setting, the…
View →
Head Chef
Hendrik Friedrich
Hendrik Friedrich is Head Chef at Schwane 1404. His city is unknown.
View →
Founder
Hendrik Thoma
Founder of Wein am Limit in Hamburg since 2011, the work around Hendrik Thoma is built across the main stations of the wine trade: restaurant service, cellar discipline, print,…
View →
Winemaker
Henri Bourgeois
The Sancerre domaine format depends on a clear chain of custody: a place, a family structure, and a name that can hold across vintages. In the case of Henri Bourgeois, that chain…
View →Founder
Henri Gillardeau
Henri Gillardeau founded Maison Gillardeau in 1898 in the Marennes-Oléron basin, establishing the family oyster house behind Gillardeau Special Oysters.
View →
Founder and Winemaker, Domaine Henri Jayer
Henri Jayer
Henri Jayer was a Burgundian vigneron whose exacting vineyard and cellar work made his Vosne-Romanée wines benchmarks of the region. Christie's records his first vintage in 1945…
View →
James Beard Award winner
Henrietta Lovell
## The Climb Corporate finance was the starting point, but it was not the lasting form of the work. Henrietta Lovell left it in 2004 to found Rare Tea Company in London, and the…
View →
Bocuse d'Or laureate
Henrik Norström
## Career Ownership at this Stockholm restaurant dates to 2013 for Henrik Norstr, and that year still organizes the work around it. Direction, cooking, and ownership sit under one…
View →
Restaurateur / hotelier
Henry Bradley Plant
## The Essentials Henry Bradley Plant was a restaurateur and hotelier, working in the practical craft of hospitality: dining rooms, guest rooms, and the service systems that hold…
View →
Co-Founder, Employees Only
Henry LaFargue
Henry LaFargue was a co-founder of Employees Only in New York. Born in the Tremé neighborhood of New Orleans, he brought hospitality and financial experience to the five-person…
View →
Restaurateur / hotelier
Henry Morrison Flagler
That is the core of his public-facing role, and it remains the only concrete starting point available for a concise dossier. With so little fixed detail to anchor to, Henry…
View →
James Beard Award winner
Henry Moso
Henry Moso’s work sits in kitchens that reward repetition, reading a station, and knowing how each shift changes the room. At Kabooki Sushi in Orlando, where he is owner and head…
View →
Head Chef
Henry Stone
Henry Stone is Head Chef at Sha-Roe Bistro. The city is unknown.
View →
Chef
Hermann Poll
Before Hermann Poll took over as Head Chef at Romantik Hotel Im Weissen Rössl in St. Wolfgang im Salzkammergut, Austria, in 2016, the work had already been teaching him inside the…
View →
Winemaker
Hernando Ramirez
Hernando Ramirez is the winemaker associated with Champagne Royal Riviera in Monte Carlo, a name that reads like a quiet signature at the edge of a very glamorous map. His public…
View →
CEO, Château Montrose (2012-October 2022)
Hervé Berland
Hervé Berland is a wine industry executive who served as CEO of Château Montrose from 2012 to October 2022, overseeing the Saint-Estèphe Second Growth estate owned by the Bouygues…
View →
Cheesemaker
Hervé Mons
Cheese aging, in the Mons line, is market work, cellar work, and judgement by condition rather than formula. Born into a family of cheesemongers in Roanne, Hervé Mons built his…
View →
World's 50 Best
Hervé This
## At a Glance A stripped-back dossier leaves the reading on the page rather than around it. That economy changes how the page works. Instead of building chronology or context, it…
View →
Second-generation chef-owner
Hideaki Matsuo
From Osaka, Japan, the kaiseki practice at Kashiwaya is built on inheritance, service discipline, and the formal intelligence of ritual. Hideaki Matsuo carries that practice as…
View →
Pastry Chef
Hideki Kawamura
Passionné de pâtisserie depuis son plus jeune âge, Hideki Kawamura a fait ses armes à Tokyo au Prince Hôtel, sous la houlette du Chef Junichi Goto, et a passé une année en…
View →
Pastry chef and owner
Hidemi Sugino
La Coupe du Monde de la Pâtisserie in 1991 fixes the reference point for Hidemi Sugino’s pastry: controlled construction, restrained finish, and balance carried through texture,…
View →
CEO, QAHWA, INC.; World Barista Champion
Hidenori Izaki
Hidenori Izaki’s work sits in the service and development side of coffee, where competition calibration has to survive contact with training rooms, product briefs, and daily…
View →
James Beard Award winner
Hilary Cadigan
## Coming Up Desk lunch is a useful test of editorial instinct: it asks for speed, restraint, and a feel for what will still read well once the bag is unpacked. In Atlanta, Hilary…
View →
Culinary legend
Hilda Baci
Hilda Baci's work sits on Nigerian cuisine as a practice of memory, appetite, and occasion. In Lagos, My Food by Hilda gives that focus a public form, with dishes built around…
View →
Master distiller / blender
Hiram Walker
What remains is a portrait deliberately spare, almost severe in its simplicity: Hiram Walker, a working title rendered in clean lines, with the surrounding story held back from…
View →
James Beard Award winner
Hiro Sone
## The Path Technique came first in Hiro Sone’s training: Tsuji Cooking School gave him the base, and Spago Hollywood gave that base a public test. From 1983, under Wolfgang Puck…
View →
Relais & Châteaux Grand Chef
Hirohisa Koyama
A Relais & Châteaux Grand Chef is a designation that places Hirohisa Koyama inside a narrow band of hospitality standards. The title is the craft marker here: it signals work…
View →
Head Chef
Hiroshi Shimamura
Hiroshi Shimamura is Head Chef at Kintsugi. The city is unknown.
View →
Hotelier
Ho Kwon Ping
Hospitality groups are built through operating systems as much as properties: capital allocation, site development, service standards, brand discipline, and repeatable guest…
View →
Bartender / bar director
Hollis Bulleit
## Coming Up At New York University, Hollis Bulleit built the kind of discipline that service work demands: focus, timing, and follow-through. That foundation matters in bar work,…
View →
Restaurateur / hotelier
Holly Stiel
That work sits in two closely related parts of hospitality, where timing and temperament matter as much as taste. In both rooms and restaurants, Holly Stiel operates in the…
View →
Executive Chef at Birdie
Hong Kong
Yakitori sets the operating frame at Birdie in Hong Kong, China, where Hong Kong works as Executive Chef. The kitchen treats the grill as a shared tool rather than a single…
View →
Chairman Emeritus
Horst Schulze
## The Path Hotel service is first learned in the work that keeps a property moving: clearing, washing, carrying, resetting, reading the room before being asked. Those posts…
View →
Restaurateur / hotelier
Howard Cannon
Howard Cannon’s work sits at the point where restaurant operations are read, tested, and explained. He is an author and Restaurant Expert Witness, and by 1978 he had stepped into…
View →
Restaurateur / hotelier
Howard Dearing Johnson
## The Path The founding role in 1925 is the fixed point in Howard Dearing Johnson’s record: the act that established the company and set the terms of his public identity for the…
View →
Restaurateur / hotelier
Howard Johnson
## The Essentials Howard Johnson’s place in American hospitality rests on a format, not a flourish: restaurants and motor lodges made repeatable through franchising. As a…
View →
James Beard Award winner
Howie Kahn
Host work in food media depends on reporting discipline as much as on ease at the microphone. On TAKE AWAY ONLY, Howie Kahn applies the authority of a James Beard Award winner to…
View →
Bartender / bar director
Hoy Wong
American Hoy Wong came out of Hong Kong, and that transpacific background reads through the work: a bar career shaped by migration, repetition, and the long discipline of service.…
View →
Culinary legend
Hrishikesh Hirway
## Coming Up The work reads like a study in listening: music, film, and audio storytelling all sit inside Hrishikesh Hirway's practice, but none of them is treated as a side note.…
View →
Winemaker
Hubert Camus
Hubert Camus runs Domaine Camus Père et Fils in Gevrey-Chambertin, France, together with his daughter Marie-Edith, and his public standing is marked by a rare title: three-time…
View →
James Beard Award winner
Hubert Keller
Hubert Keller was chef-partner of Fleur de Lys in San Francisco from 1986 to 2014. That long tenure fixed Classical French cooking to his name and gave the restaurant a durable…
View →
Head Chef
Hubertus Real
Hubertus Real is Head Chef at Marée. The city is unknown.
View →
James Beard Award winner
Hugh Fearnley-Whittingstall
## At a Glance Hugh Fearnley-Whittingstal has described the work without dressing it up: “I’ve never thought of myself as eccentric, and I still don’t.” The line sets the tone for…
View →
James Beard Award winner
Hugh Johnson
Hugh Johnson acquired his wine knowledge through the Wine and Food Society at Cambridge University, where taste was treated as a practice of attention rather than abstraction.…
View →
Wine authority
Hugh Johnson OBE
Wine writing. Hugh Johnson OBE has spent a career giving readers a way into the bottle, bringing to wine the same close attention he once applied to travel copy and magazine work.…
View →
Sommelier
Hugo Bensimon
## Coming Up At Grill 23 & Bar in Boston, Massachusetts, the wine program was built through repetition before it was managed through authority. Hugo Bensimon worked on the wine…
View →
Bartender / bar director
Hugo Ensslin
German bartender Hugo Ensslin occupies a compact but durable place in New York cocktail history. His work unfolded in the hotel bars that helped set the pace of the early drink…
View →
Chef
Hugo Souchet
The cooking at Restaurant Michel Guérard in Eugénie-les-Bains is carried inside a defined house language: French gastronomic tradition, seasonal produce, Aquitaine terroirs, and…
View →
James Beard Award winner
Hunter Lewis
Hunter Lewis works across two ends of the food business: the floor and the page. As editor in chief of Food & Wine and a guest judge on Top Chef, he comes to media with kitchen…
View →
Bartender / bar director
Ian Anderson
For Ian Anderson, the work sits inside that pull — a dining room shaped by the block around it, and by the network of restaurants and owners that keeps Brooklyn’s service culture…
View →
World's 50 Best Bars
Ian Burrell
Ian Burrell serves as Global Rum Ambassador, a title that is both exact and wide-ranging. U.K.-born Jamaican, he brings a dual heritage that sits naturally within the category he…
View →
Master Sommelier
Ian Cauble
## Coming Up Wine selection can start with context, not status. Ian Cauble trained at Sonoma State University, then moved into the Douro Valley in Portugal and worked in port…
View →
Wine authority
Ian D’Agata
His specialty is Italian wine, and that focus has given Ian D'Agata’s editorial work a clear line of sight. Built around a single subject rather than a broad spread of categories,…
View →
Master distiller / blender
Ian Millar
## The Essentials In show jumping, steadiness is a craft in its own right. Ian Millar’s career has stretched across generations of Canadian equestrian sport, built on discipline,…
View →
Chef
Ian Palazzola
Trained at Le Cordon Bleu in Atlanta, Ian Palazzola entered the trade through a route built on sequence and control: school first, then kitchens that required precision, stamina,…
View →
Hotelier
Ian Schrager
Hotel-making in Ian Schrager’s work treats the lobby, room, bar, and circulation path as social equipment, using hospitality, art, and lifestyle cues to turn properties into…
View →Chef
Ian Sullivan
## The Path The role called for the kind of steady hand that keeps a brigade aligned and a room moving without friction. In 2023, that same discipline carried over to The Mill in…
View →
World's 50 Best
Ian Webber
Devon cookery, in this profile, is a matter of proximity and control: Honiton, Exeter College, Combe House near Honiton, Chagford, Exeter, Woolsery, and Dartmoor. Ian Webber’s…
View →
Master distiller / blender
Ichiro Akuto
## Coming Up At Tokyo University of Agriculture, Ichiro Akuto trained in the discipline that underpins his work in Japanese whisky: precision applied before scale, and technique…
View →
Master of Wine
Ido Lewinsohn
Ido Lewinsohn’s work is shaped by cellar discipline first: the practical rhythm of Recanati Winery and Barkan Winery, then the transfer of that knowledge into Lewinsohn Winery in…
View →
Head Pastry Chef
Idoia Lacambra
Born in Barcelona and trained at ESHOB in hospitality, the formation behind Idoia Lacambra’s pastry work runs through the room as much as the bench. Aponiente, in El Puerto de…
View →
Pastry Chef
Iginio Massari
Iginio Massari déploie une belle imagination pour faire voyager sa clientèle dans le monde des douceurs. Si l’Italie est bien représentée par des productions traditionnelles comme…
View →
James Beard Award winner
Ignacio Jimenez
Ignacio Jimenez ## Coming Up Ignacio Jimenez trained at Los Amigos High School and UEI College (2025), building the foundation for a steady, hands-on culinary path. He then worked…
View →
Chef
Igor Arachi
## The Trajectory Formal training sets the baseline before a kitchen develops its own language. At Istituto di formazione aziendale superiore "Calasanzio", Igor Arachi received…
View →
World's 50 Best Bars
Igor Zernov
Igor Zernov’s account of this period reads like a work log, not a memoir: 1’632 deliveries, more than 12’000 kilometers on 4 cars, and a new one purchased to keep the operation…
View →
Chef
Ilane Tinchant
Tinchant grew up near Martigues, where restaurant dining and home cooking were part of the same early education. That proximity gave Ilane Tinchant an early read on the kitchen as…
View →
Winemaker
Ilario Dogliani
Ilario Dogliani’s work is built on stewardship and precision. At Dogliani Il Generale, the craft is not spectacle but the daily maintenance of a house’s identity: keeping…
View →
James Beard Award winner
Illyanna Maisonet
## At a Glance Specialty: Reimagining Puerto Rican cuisine. That framing is specific for a reason. It places Illyanna Maisonet’s work inside a single tradition and shows the…
View →
Culinary legend
Ina Garten
Born in New York City, Ina Garten built her public profile on a straightforward cooking register: polished, but never fussy; reassuring, but still precise. Her line, "Grand…
View →
Michelin-starred chef
India Doris
Prep, station discipline, and decisions made over heat are part of the plate before it reaches the dining room. At Markette in Chelsea, New York City, India Doris states the…
View →
Bartender
Inés de los Santos
Bar ownership and consulting meet in the operating discipline behind CoCha, where Inés de los Santos is the owner. Her work sits in the bar trade: service structure, beverage…
View →
Asia's 50 Best
Inés Páez Nin
## The Climb Training at Universidad Iberoamericana (UNIBE) and Pontificia Universidad Catolica Madre y Maestra (PUCMM) sits behind a career that started in service and station…
View →
Bartender / bar director
Ingrid Folkers
In hospitality, the work is often decided in the unglamorous details: service that stays calm, a room that feels handled, and timing that doesn’t call attention to itself. Ingrid…
View →
Winemaker
Innocente Nardi
## The Path The presidency of the Consorzio di Tutela del Conegliano Valdobbiadene Prosecco Superiore DOCG in Conegliano Valdobbiadene put Innocente Nardi in direct view of one of…
View →
Master Sommelier
Ira Harmon
Ira Harmon is a Master Sommelier, a title that immediately places him in one of the most exacting reaches of the wine world. It is more than a credential; it is a professional…
View →
James Beard Award winner
Ira Wallace
"I grew up gardening with my grandmother in Florida." That is the seedbed for Ira Wallace’s practice: a working sense that food production can carry memory, skill, and obligation…
View →
James Beard Award winner
Irene Wong
Irene Wong’s body of work includes **My Country My Kitchen** and **Everyday Italian**, two titles that signal the range she brought to food television programming and production.…
View →
James Beard Award winner
Irina Janakievska
Shortlisted for the Jane Griggrson Trust Award, Irina Janakievska’s work sits at the point where recipe development, writing and cultural record meet. Food is the medium, but the…
View →
James Beard Award winner
Irma Galvan
## The Path The discipline behind Irma Galvan’s work was shaped early in the classrooms and routines of Our Lady of Guadalupe School, Marshall Junior High, and Jefferson Davis…
View →
Master distiller / blender
Isaac Bernheim
In 1888, Isaac Bernheim incorporated Bernheim Distillers in Louisville, and in that one act the record settles around him with unusual clarity. The year is fixed, the city is…
View →
Master distiller / blender
Isaac Wolfe Bernheim
It is a spare entry, and that spareness does the work. Isaac Wolfe Bernheim is set down without ornament, so the page reads with the kind of discipline that lets a name carry its…
View →
Founder and Chairman Emeritus
Isadore Sharp
The operating model behind Four Seasons Hotels and Resorts was built from construction discipline, service culture, and a clear rule for decision-making near the guest. Isadore…
View →
James Beard Award winner
Isaiah Screetch
## Coming Up Training at Sullivan University gave Isaiah Screetch the foundation, but the work sharpened in service kitchens. By 2016, he was sous chef at Keeneland Hospitality,…
View →
Chef
Ivan Baretti
Ivan Baretti has spent recent years at Tosca in Geneva with a clear remit: keep Italian gastronomy central, and keep it legible in the present. Since 2020, he has led the kitchen…
View →
Winemaker
Ivan Damjanić
His work is tied to Borgonja and to a family view of wine as expression, discipline, and communication. In that frame, Ivan Damjani’s practice is not just vineyard and cellar…
View →
Chef
Ivan Garcia
At Glug in Barcelona, the counter sets the terms of the meal: the kitchen is visible, the plates are assembled in front of diners, and the food is built for sharing. The cooking…
View →
Relais & Châteaux Grand Chef
Ivan Li
Ivan Li received the Diners Club® Lifetime Achievement Award in 2014, a marker of the long, methodical work behind Family Li Imperial Cuisine. His link to the house goes back to…
View →
Chef and owner
Ivan Ralston
In 2026, Tuju earned Three Michelin stars. The result brought added scrutiny to a body of work built around place, discipline, and restaurant identity rather than arrival…
View →
Head Chef
Iván Vilanova
Iván Vilanova is Head Chef at Carmen. The city is unknown.
View →
Winemaker
Ivano Venturelli
Ivano Venturelli works as winemaker at Corte Fornello in Valeggio sul Mincio, Verona, Italy, where the job is defined by denomination and by the daily discipline of cellar work.…
View →
Winemaker
Ivo Carić
Chef and winemaker Ivo Carić works at Vina Carić in Svirče, Croatia, in a rare arrangement: the kitchen and the cellar are part of the same trade. The overlap is practical rather…
View →
Bartender and Co-Founder of Leyenda
Ivy Mix
Ivy Mix is a bartender and co-founder of Leyenda in Brooklyn. She led the Latin American spirits-focused bar with Julie Reiner from its 2015 opening through its final service on…
View →