The People · Page 140
The artisans of taste.
Chef
Jason Laudenslager
Jason Laudenslager owns Entre Nous in North Palm Beach. His current public role is tied to the restaurant. ## The Path Dining-room work is a practical apprenticeship in pace,…
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Restaurateur / hotelier
Jason Weingarten
I'm thrilled to partner with Chef Achatz and the incredible team at The Alinea Group as the new Co-Owner and CEO. ## The Climb In this trade, title weight matters. Jason…
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Co-founder, director and beverage director
Jason Williams
“I’m one of the co-founders, directors and beverage director at House Made Hospitality. Not just the food or beverage direction, but the social experience. Everything from…
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James Beard Award winner
Jason Wilson
He credits family with his first kitchen knowledge, then started as a fry cook at 16 at FDR Pebbles in Jamaica. ## At a Glance His style at Miller’s Guild in Seattle was described…
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Sommelier
Jasper Morris
The Master of Wine credential is a trade marker for disciplined tasting, commercial fluency, and written authority; Jasper Morris earned it in 1985 and has applied it chiefly to…
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Master distiller / blender
Jasper Newton Daniel
## Beginnings Jasper Newton Daniel was born there, an American maker whose public identity remained tied to the county’s water, wood, and working community rather than to a…
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Winemaker
Jasper Raats
## The Path Jasper Raats trained at Grey College before his career took a turn toward the vineyards, where the disciplined rhythm of winegrowing became the backdrop to his…
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James Beard Award winner
Jasper White
## The Path At the Culinary Institute of America, Jasper White absorbed the framework that would later support a long run in restaurant kitchens and ownership. The early defining…
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Chef
Javi Estévez
Javi Est, chef of El Lince in Madrid, works from the lineage of offal cookery: a kitchen inheritance that depends on clarity, nerve, and exact handling rather than softness. In…
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Pastry chef
Javier Mercado
## The Climb Pastry work runs on precision, stamina, and timing, and Javier Mercado built that discipline across kitchens, hotels, colleges, and dining rooms that each asked for…
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Winemaker
Javier Murua
## The Path Javier Murua’s work sits between cellar-level judgment and the demands of running a house. He is CEO of Bodegas Muriel, and he also remains winemaker at Conde de los…
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Javier Rincon
Javier Rincon has worked in kitchens where French technique has to hold up under service, not just read well on paper. Since 2026, as Executive Chef at Bistrot Lepic in…
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Bocuse d'Or laureate
Javier Sobarzo
The title of commis places Javier Sobarzo at the lively, exacting edge of the kitchen, where the pace is quick, the standards are unforgiving, and every movement has a purpose. It…
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Other
Jay Blackinton
## The Path At Hogstone's Wood Oven in Orcas Island, Washington, Jay Blackinton began working as chef-owner in 2013, and that early run helped set the terms of his cooking:…
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Master Sommelier
Jay Fletcher
The title reflects a career built around wine at a high level: advising, leading, and representing the field with formal credentialing and working expertise. Jay Fletcher’s…
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James Beard Award winner
Jay McInerney
Jay Mclnerney works in wine criticism associated with Town & Country, with a parallel trade in fiction and magazine writing. The beat is fine wine and wine: appraisal of aroma,…
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Restaurateur / hotelier
Jay Pritzker
## The Essentials In restaurant and hotel business, the work is built on service discipline: rooms, timing, standards, and the repeatable details that hold a guest experience…
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Other
Jay Sanders
## The Path Stage work and screen work share the same disciplines: timing, listening, control, and the ability to hold a room without forcing it. Jay Sanders’ early credits show…
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World's 50 Best Bars
Jaymee Mandeville
Jaymee Mandeville has led trade education at Bacardi since 2020. Before that, she was bar manager at Drago Centro in Los Angeles in 2012, where a winter cocktail menu featured…
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James Beard Award winner
Jean Broillet
Founder and co-owner is the operative craft line at Tired Hands Brewing Company in Ardmore, Pennsylvania. For Jean Broillet, it marks both the point of creation and the long-term…
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Chef
Jean Claude Roge
Open-flame cooking, seafood handling, small-plate pacing and front-of-house control define the current work: Jean Claude Roge is co-owner and operator of LYNQ in Fort Myers, while…
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James Beard Award winner
Jean Joho
Maître Cuisinier de France since 1991, Jean Joho built his reputation on classical French technique carried into American dining rooms without diluting the original discipline.…
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Pastry chef
Jean Marie Auboine
## The Path French pastry work rewards control before display, and Jean Marie Auboine’s path reflects that discipline. Born in Brive-la-Gaillarde, France, he entered the trade at…
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Pastry Chef
Jean Philippe Darcis
Alliant tradition et créativité en un savoir-faire magistral, Jean-Philippe Darcis réinvente la matière afin de libérer à l’infini, des fragrances subtiles, riches, nobles et…
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World's 50 Best
Jean Pierre Bruneau
He opened the restaurant in Ganshoren in 1975, establishing a kitchen built on patience, continuity, and control of pace. The move set Jean Pierre Bruneau on a path defined less…
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Winemaker
Jean Smit
Jean Smit is the winemaker of Damascene in Elgin. His language for the project is direct: “The idea behind Damascene is getting an epiphany or a damascene moment.” Before this…
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Pastry chef
Jean Tobler
The material at hand gives no venue, year, award, or signature work, so the record stays limited to that title — a quiet, almost spare profile that leaves more to implication than…
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Brewer
Jean Van Roy
Spontaneous-fermentation brewing in Brussels depends on continuity: wort exposed in a coolship, native yeast and bacteria doing the work, oak taking the beer through a long…
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Michelin-starred chef
Jean-André Charial
## Coming Up HEC Paris provided the formal training, but the working education of Jean-André Charial took shape at Baumanière in Les Baux-de-Provence, where he entered the house…
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Winemaker
Jean-Christophe Bott
“Laisser le temps au vin lui permet d'être la mémoire du temps qui passe.” In the cellar, time is treated as a working material, not a decorative idea. At Domaine Bott-Geyl in…
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Winemaker
Jean-Christophe Coubris
Jean-Christophe Coubris works in Moulis-en-Médoc as winemaker at Château La Mouline, where the estate’s language is carried through Château La Mouline, Totem La Mouline, and La…
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Winemaker
Jean-Claude Angelrath
He works the owner-winemaker title with a practical sense of scope, defining the cellar in straight terms: "White, red, rosé, barrel-aged, sparkling wines and eau-de-vie." The…
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Sommelier
Jean-Claude Jambon
Jean-Claude Jambon’s work is anchored in sommelier service at Faugeron in Paris, with the restaurant and the city shaping the terms of his practice. Born in Mâcon, he brings a…
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Wine authority
Jean-Claude Rouzaud
Jean-Claude Rouzaud was at Champagne Louis Roederer in 1999, and the work there turned into a case study in disciplined house management: one that made the house one of the most…
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Pastry chef
Jean-Claude Szurdak
Jean-Claude Szurdak is a pastry chef whose work is defined less by venue history than by formation: six years of apprenticeship in France. That kind of training places technique…
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Jean-Daniel Benoit
Jean-Daniel Benoit is Head Chef at Le Biniou. The city is unknown.
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Winemaker
Jean-Daniel Boeckel
Crémant production in Mittelbergheim can draw on unusually mature Alsace Chardonnay material: at Domaine Boeckel, co-run by Jean-Daniel Boeckel with Thomas Boeckel, the Crémant…
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Winemaker
Jean-Étienne Chermette
After joining the family estate in Saint-Vérand, Beaujolais, in 2017, Jean-Étienne Chermette moved through Domaine du Vissoux by accumulation rather than rupture. Six years inside…
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Winemaker
Jean-François Bersan
## The Climb At Domaine Bersan in Saint-Bris-le-Vineux, France, Jean-François Bersan works as winemaker with a steady, exacting reading of Bourgogne. The region is not framed here…
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James Beard Award winner
Jean-François Bruel
## Coming Up French classical training shows up early in Jean-François Bruel’s work: Georges Blanc, Paul Haeberlin, and Michel Guérard are the names attached to the apprenticeship…
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Pastry chef
Jean-Francois Suteau
## The Climb Pastry in grand hotel settings asks for timing, control, and consistency under service pressure, and Jean-Francois Suteau’s work has been shaped in that register.…
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Head Chef
Jean-François Vasseur
Jean-François Vasseur is Head Chef at Jiva. The city is unknown.
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Pastry chef
Jean-Jacques Borne
Jean-Jacques Borne has served as chef ambassador at SICOLY in Saint-André since 2005, a role built for someone whose work has been shaped by precision, patience, and technical…
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Culinary legend
Jean-Louis Palladin
C., Jean-Louis Palladin’s arc moved with unusual speed and consequence. Born French on May 7, 1946, he built his name first in Gascony, then carried French Nouvelle cuisine into…
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Winemaker
Jean-Luc Blondel
Jean-Luc Blondel has been tied to Domaine Blondel in Cully, Switzerland, since 1987, and that length of service is a lesson in vineyard work built on repetition, observation, and…
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Chef-Owner
Jean-Luc Brendel
Jean-Luc Brendel is the chef-owner of La Table du Gourmet in Riquewihr.
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Winemaker
Jean-Luc Burguet
Jean-Luc Burguet has been winemaker and vigneron at Domaine Alain Burguet in Gevrey-Chambertin, France, since 2012. The work sits inside a Pinot Noir-led identity built on poise…
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World's 50 Best
Jean-Luc Naret
## The Path French by nationality, Jean-Luc Naret has moved through luxury hospitality in roles where standards are measured in service, timing, and control of detail. From…
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Sommelier
Jean-Luc Pouteau
Best Sommelier of the World in 1983, Jean-Luc Pouteau is a French sommelier whose authority was built through tasting, repetition, and judgment. He was Best Sommelier of France in…
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Pastry chef
Jean-Marc Guillot
## The Path Since 2017, Jean-Marc Guillot has held pastry responsibilities across Fairmont Queen Elizabeth, Essence Glacier, and Marché Artisans in Montreal. The arrangement puts…
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Winemaker
Jean-Marie Garde
In Pomerol, succession is a working system, not a decorative note. At Clos René, that system runs through Jean-Marie Garde, grandson and successor of Pierre Lasserre, where family…
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James Beard Award winner
Jean-Marie Josselin
At Rustica in Saint Augustine, the work is built around ingredients that shift with the day, with Jean-Marie Josselin reading the market for what it can yield. The kitchen leans…
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Winemaker
Jean-Michel Baudet
Jean-Michel Baudet works the wines of Château Monconseil Gazin in Plassac, France, from inside the estate’s own lineage. Growing up at Château Monconseil-Gazin, the family…
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Chef
Jean-Paul Abadie
## Beginnings Hospitality education set the terms early for Jean-Paul Abadie: born on 18 February 1958, French, and trained at École hôtelière de Tarbes. That route points to…
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Chocolatier
Jean-Paul Hévin
## The Path Confectionery training in France still runs through school, hotel apprenticeship, and long production discipline. In 1974, Jean-Paul Hévin entered the Technical School…
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Michelin-starred chef
Jean-Paul Jeunet
Jean-Paul Jeunet stands in that rare, exacting company reserved for a Michelin-starred chef, a distinction that immediately frames his work within France’s highest culinary…
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Winemaker
Jean-Paul Versino
Jean-Paul Versino’s work is anchored to a single estate, where ownership and cellar responsibility sit in the same set of hands at Domaine Bois de Boursan in Châteauneuf-du-Pape.…
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Winemaker
Jean-Philippe Colmant
Jean-Philippe Colmant is the Belgian owner and creator of Colmant Cap Classique & Champagne in Franschhoek, South Africa, where the work is set around Cap Classique wines…
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Winemaker
Jean-Philippe Léca
Since 2014, Jean-Philippe Léca has been at Domaine Bassac in Puissalicon in a role that splits cleanly between administration and technical work in the vineyards and cellar. It is…
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Head Chef
Jean-Philippe Lemaire
Jean-Philippe Lemaire is the head chef at Kern in Seytroux.
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Pastry chef
Jean-Philippe Maury
Raised in the south of France, Jean-Philippe Maury came up in a place where pastry is treated as method: precision, patience, and restraint on the plate. That regional discipline…
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Winemaker
Jean-Pierre Moueix
Jean-Pierre Moueix occupies a singular place in the story of French wine: not as a man of sprawling biography, but as a founder whose name became, in effect, a signature. Born on…
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Former Technical Director, Château Pichon Baron
Jean-René Matignon
Jean-René Matignon was the longtime technical director and winemaker at Château Pichon Baron in Pauillac. The estate's historical timeline records his retirement in 2022 after 35…
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Winemaker
Jean-Roger Calvet
Jean-Roger Calvet is the winemaker for Thunevin-Calvet in Roussillon, France, a path that runs from vines in Maury and a garage vinification in 2001 to a domaine associated with…
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Pastry chef
Jean-Thomas Schnieder
The record is spare, but in pastry, spareness can be a form of clarity. A clean work surface is the right metaphor for this kind of public profile: ordered, reduced, and built…
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Chef-Owner
Jean-Yves Schillinger
Jean-Yves Schillinger is chef-owner of JY'S.
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Winemaker
Jean‑Philippe Janoueix
Bordeaux work in this profile is defined by renovation, vineyard discipline, Merlot, and estate-by-estate management rather than decorative narrative. At Château Croix-Mouton in…
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James Beard Award winner
Jeanne Lemlin
## At a Glance Vegetarian cooking is the frame for Jeanne Lemlin’s work: ingredient-led, seasonal, and built on restraint rather than display. The dishes read as simple, but not…
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Head Chef
Jeanne Satori
Jeanne Satori is the head chef at de:ja. The city is unknown.
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Master of Wine
Jeannie Cho Lee
Jeannie Cho Lee built a career across wine criticism, education, and consulting on top of scholarship, journalism, and public communication. The key marker was becoming a Master…
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Wine authority
Jeb Dunnuck
Jeb Dunnuck’s account of Bateau is useful because it names the room by its program: a classic, French-inspired bistro specializing in dry aged beef. That framing places the…
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Master distiller / blender
Jeff Chau
Managing Director for Greater China at William Grant & Sons, Jeff Chau works from Taipei, Taiwan, in a role that sits at the lively edge of commerce and culture. His remit is…
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World's 50 Best Bars
Jeff Hollinger
From Huntington Beach to San Francisco, the working bar frames Jeff Hollinger’s public record in hospitality: speed, memory, drink-making, room-reading, and food that supports…
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James Beard Award winner
Jeff Koehler
## Coming Up Jeff Koehler’s training at Gonzaga University sits behind a body of work built on observation, field notes, and close reading of place. As a travel writer, cookbook…
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James Beard Award winner
Jeff Mastro
## The Essentials Breadth is the core of Jeff Mastro’s operating logic: front of house, back of house, and the handoff between them. He has said, “I have done every job in the…
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Chef
Jeff Michaud
Jeff Michaud is a James Beard Award-winning chef whose work has been shaped by Italian cooking, Philadelphia dining, and a steady climb from teenage prep cook to nationally…
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Bartender / bar director
Jeff Morgenthaler
## Coming Up At the University of Oregon, Jeff Morgenthaler built the academic base that later sat alongside a bar program shaped at Clyde Common in Portland, Oregon, where he…
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Pastry Chef
Jeff Oberweis
De plaisirs salés en variations sucrées, la Maison Oberweis vous emmène en voyage et transporte vos sens dans un monde de douceur et de volupté. Reconnue pour son excellence, la…
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James Beard Award winner
Jeff Smedstad
Owner of Elote Cafe in Sedona, Arizona, Jeff Smedstad built his position through formal culinary training and kitchen work that led him into the restaurant. His food leans on the…
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World's 50 Best
Jeff Zalaznick
Jeff Zalaznick’s work sits in the lane where dining room rhythm, service polish, and social energy meet. The through-line is not spectacle for its own sake, but rooms built to…
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Bocuse d'Or laureate
Jeffery Hayashi
Born in Honolulu, Hawaii, and raised in Arizona, Jeffery Hayashi built his kitchen foundation at Arizona State University before moving into professional roles at Mourad, first as…
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James Beard Award winner
Jeffrey Buben
In Dupont Circle, Vidalia was built around the patient work of Southern food and modern Southern cuisine: depth, seasoning, and a regional register that doesn’t need to hurry.…
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baker
Jeffrey Hamelman
Certified Master Baker Jeffrey Hamelman’s bread work belongs to an apprenticeship line: upbringing in New York and Pennsylvania, baking education in Germany, and bench work…
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James Beard Award winner
Jeffrey L. Steingarten
## Coming Up Harvard University and Harvard Law School gave Jeffrey L. Steingarten a dual base in argument and analysis, and that training fits a critic’s task: read closely,…
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James Beard Award winner
Jeffrey Larsen
Jeffrey Larsen works in allergen-free cooking and baking, where the brief is control: keep allergens out, keep the structure intact, and keep the finished food behaving as it…
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James Beard Award winner
Jeffrey Lizotte
Cornell School of Hotel Administration gave Jeffrey Lizotte the formal structure, but Connecticut supplied the working conditions that shaped his kitchen style: smoke, butter, and…
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World's 50 Best
Jeffrey Merrihue
Jeffrey Merrihue's work treats regional identity as the point of entry. Through Xtreme Foodies, a global restaurant review site, he focuses attention on meals that tell you where…
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World's 50 Best Bars
Jeffrey Morganthaler
Without additional career markers to anchor the story, Jeffrey Morganthaler arrives in the record almost like a name on a placard glimpsed at the edge of a room: present, but only…
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Co-owner
Jeffrey Morgenthaler
At Pacific Standard in Portland, Oregon, the cocktail is treated as a made object: measured, built, adjusted, and served in sequence. American author Jeffrey Morgenthaler has been…
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James Beard Award winner
Jen Castle
## The Climb A bakery-floor start at Macy’s European Coffee House, Bakery and Vegetarian Restaurant in Flagstaff, Arizona, set the pace for Jen Castle’s early work: steady…
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James Beard Award winner
Jen Stevenson
## The Essentials The IACP Award for Best General Cookbook in 2016 is the clearest public marker on Jen Stevenson’s record. In cookbook publishing, that sort of recognition sits…
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Pastry Chef
Jenna Pegg
Pastry at Smyth in Chicago is treated as a built course, not a sweet addendum. In Jenna Pegg’s work across Smyth + The Loyalist, patisserie carries structure, texture, contrast,…
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Restaurateur / hotelier
Jennifer Barnwell
## The Path Independent hotels are the through-line in Jennifer Barnwell’s work. As president of Curator Hotel & Resort Collection, she oversees a model built to give boutique…
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Master of Wine
Jennifer Docherty
Jennifer Docherty ## Career The Master of Wine designation sits at the center of Jennifer Docherty’s profile. It is a precise credential, and in her case it does not need…
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Master Sommelier
Jennifer Huether
The work reads across the floor, the vineyard, and the classroom: Jennifer Huether’s career has been built through service, site, and study, with wine education as the thread that…
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Pastry chef
Jennifer Kopp
Jennifer Kopp’s work sits in the pastry disciplines that reward control: measured production, exact timing, and finishes that hold up under service. Since 2015, she has been…
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Bartender
Jennifer Le Nechet
Service forms the base layer of cocktail work when it is learned from the room before the rail. In Jennifer Le Nechet’s case, creative cocktails sit on that foundation: the timing…
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Bartender / bar director
Jennifer Lynn Farley
Public-facing work in unscripted television is built on repeatable presence: being readable in a crowded frame, sustaining conflict without losing continuity, and carrying an…
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James Beard Award winner
Jennifer McLagan
## Coming Up Training at Monash University gave Jennifer McLagan a base before the kitchen took over at the Southern Cross Hotel in Melbourne, where the work meant discipline,…
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Master of Wine
Jennifer Simonetti
Professor for The Great Courses, Jennifer Simonetti has built a practice around translating wine and spirits into plain, usable terms for students and consumers. That work runs…
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