The People · Page 141
The artisans of taste.
Bartender / bar director
Jennifer Yim
Jennifer Yim built her bar work around Korean flavors, teaching, and cocktail technique, with the drink as a technical form that also carries cultural reference and a personal…
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Culinary legend
Jenny McCoy
## The Path From there, the line runs through kitchens and pastry rooms that each asked for a different kind of control. At Charlie Trotter’s, she led pastry programs in an…
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Bocuse d'Or laureate
Jens Peter Kolbeck
## The Path Apprenticeship set the base line for the work at Hotel Dagmar in Ribe, Denmark, where Jens Peter Kolbeck learned the discipline and routine that underpin professional…
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Winemaker
Jens Windisch
His work centers on Riesling, Silvaner, and Weissburgunder, and Geisenheim University is the academic base behind that vineyard-and-cellar practice. Study and soil sit close…
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James Beard Award winner
Jeong Kwan
Jeong Kwan is the chef of Korean temple cuisine at Baekyangsa Temple in South Korea, and she also directs Chunjinam Hermitage in South Korea. The work is framed less as a…
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Chef
Jeong-in Hwang
The restaurant is a partnership with Corey Lee, organized around Korean cooking made precise without being stripped of its edges. In Jeong-in Hwang’s work, accessibility is…
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Master Sommelier
Jeremiah Morehouse
Wine Director at Gary Danko in San Francisco in 2017, Jeremiah Morehouse put University of California, Santa Cruz behind him before building a career in dining rooms and cellars,…
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Master Sommelier
Jeremy Broto-mur
## The Climb The service floor and cellar shaped Jeremy Broto-mur’s progression: wine work here is built on repetition, timing, and control of the room. At École Des Metiers du…
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Chef
Jeremy Brown
## The Philosophy Traditional British cooking is the fixed point in Brown’s kitchen, but it is filtered through current technique and equipment rather than preserved as nostalgia.…
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Master of Wine
Jeremy Cukierman
Jeremy Cukierman works at the intersection of wine retail, teaching, authorship, and industry communication. In Paris, he is a wine merchant and co-founder and co-CEO of Des Mets…
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Chef
Jérémy Czaplicki
Jérémy Czaplicki arrived at Amis St. Barth at Le Barthélemy Hotel & Spa in Saint Barthélemy in 2023 with a culinary identity already sharpened by experience and place. Born in…
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Chef
Jeremy Hunt
## The Essentials At KU DE TA in Seminyak, Bali, Indonesia, the kitchen leadership under Jeremy Hunt is shaped by a farm-first discipline rather than a resort-only point of view.…
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Proprietor
Jeremy King
Le Caprice, The Ivy, The Wolseley and Arlington mark that record less as a sequence of addresses than as examples of a particular restaurant craft: rooms that manage appetite,…
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Pastry chef
Jérémy Massing
Jérémy Massing is a pastry chef whose work sits at the precise intersection of control, timing, and finish. In pastry, there is little room for improvisation masked as instinct: a…
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Wine authority
Jeremy Oliver
## The Climb Formal study at Roseworthy College gave Jeremy Oliver the basics, but the work took shape in the field. In 1983–1983, time at lindeman's and Katnook Estate at…
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Chef
Jeremy Page
The work attached to his name is precise: truffled langoustine ravioli, sea bream carpaccio with lime and Espelette pepper, and almond cremeux with ivory chocolate and pomegranate…
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Master Sommelier
Jeremy Shanker
## The Climb Floor service at MINA Group in San Francisco, California, gave Jeremy Shanker a working education in pace, guest reading, and list discipline. From 2015–2017, that…
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Bartender / bar director
Jerôme Allaguillemette
## The Path Speed and adaptation sit at the start of Jerôme Allaguillemette’s bar work in London, where a barista job in a coffee shop turned into a live lesson in bartending.…
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Pastry Chef
Jérôme Allamigeon
Alexandres. C’est une large gamme de gâteaux fabriqués à Montauban. Des plus classiques (Millefeuille, Baba au rhum) aux plus originaux (comme le Baccarat ou l’Absolu),…
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Winemaker
Jérôme Bertrand
Jérôme Bertrand is the owner winemaker of Domaine Bertrand-Bergé in Paziols, France, where his work is shaped by the rhythms of an estate and the identity of a place. His name is…
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World's 50 Best
Jerome Bocuse
He trained at The Culinary Institute of America in 1992, where formal schooling gave shape to a career built on steadiness rather than display. That discipline carried through his…
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Master distiller / blender
Jerome Cottin-Bizonne
## The Essentials Whisky positioning here is doing more than naming a release. In Jerome Cottin-Bizonne’s remarks, The Chuan is framed as a marker of place and intent, with the…
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Pastry Chef
Jérôme De Oliveira
For pastry work built around flavor, the starting point is the ingredient rather than the decoration. Jérôme De Oliveira states the principle plainly: “Nature is what really gives…
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Winemaker
Jérôme Estève
From 2002 onward, Jérôme Estève’s work has been anchored at Château Montfin in Peyriac de Mer, France. The craft there is continuity rather than turnover: old vines, Corbières…
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Pastry chef
Jerome Landrieu
In 2008, Jerome Landrieu was technical advisor at Chocolate Academy in Chicago, a post built on exacting standards, careful instruction, and the mechanics of chocolate. He later…
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Master distiller / blender
Jerry Dalton
Jerry Dalton is a chef. What is left is almost austere in its simplicity, a profile pared back to the essentials. In that brevity, though, there is its own kind of presence. The…
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James Beard Award winner
Jerry Greenfield
## The Climb At Ben & Jerry's Homemade Holdings, Inc. In Burlington, Vermont (1978–2025), Jerry Greenfield worked as co-founder across nearly five decades of continuity, scale,…
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James Beard Award winner
Jerry Tam
Jerry Tam owns Pekin Noodle Parlor in Butte, Montana, United States. The address is the point of reference for his work, and he has framed his role plainly: "I am a Chef at the…
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James Beard Award winner
Jerry Traunfeld
## The Path Jerry Traunfeld’s career is built in stages: formal schooling, pastry work, hotel leadership, then long runs inside restaurants of his own. He trained at California…
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Chef-Owner
Jess Murphy
Jess Murphy is the chef-owner of Kai Restaurant in Galway.
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Master Sommelier
Jesse Becker
Regional and Category Ambassador for Sommeliers Choice Awards, Jesse Becker has built a body of work around German wine, with particular attention to the restraint and precision…
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Bartender / bar director
Jesse Estes
## The Essentials The work of a bartender is built on timing, sequence, and consistency. In Jesse Estes’s case, that means the guest-facing side of the room, where each pour and…
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Bartender / bar director
Jessi Pollak
Jessi Pollak’s work at Spoon and Stable in Minneapolis, Minnesota, centers on cocktails and the precision required to make them land with clarity. In a room with its own…
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James Beard Award winner
Jessica B. Harris
## Coming Up The formation reads as academic and mobile: Bryn Mawr College, Queens College, City University of New York, and New York University. Those schools map a route through…
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James Beard Award winner
Jessica Delgado
Jessica Delgado’s work in McAllen is built through ownership, not turnover: The Delgado Collective gathers the restaurants she has helped shape into a single hospitality…
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James Beard Award winner
Jessica Largey
A Los Angeles native and American chef, Jessica Largey is chef at Simone in Los Angeles. The work behind that name reads as accumulation: training, repetition, and the slow…
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Chef pâtissière
Jessica Préalpato
The pastry is organized under Desseralité, the term Jessica Préalpato uses for desserts built from product, season, producer, and a raw visual logic. ## The Climb Formal pastry…
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James Beard Award winner
Jessie Price
Jessie Price first contributed recipes to *EatingWell* in 2003, and that entry point set the terms of a magazine career built from recipe work upward. The sequence matters:…
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Bartender / bar director
Jesus Cabrera
Veracruz-born Jesus Cabrera was raised in Oaxaca, where the kitchen was part of daily life and his mother baked for a living. Before he built a professional path, he learned by…
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World's 50 Best
Jesús Durón
Jesús Dur’s work at Pujol in Mexico City is tied to mole, a form that asks for patience, precision, and restraint in equal measure. In a kitchen built on exacting standards and…
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Pastry chef
Jesús Escalera
Jesús Escalera, from Utrera, Seville, Spain, has built a pastry career on precision, discipline, and a clear point of view. He is the owner of La Postrería in Guadalajara, Mexico,…
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Head Chef
Jesús Lobato
Jesús Lobato is Head Chef at Smoked Room. The city is unknown.
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James Beard Award winner
Jesús Pérez Ruiz
Jesús Pérez Ruiz founded La Casita Blanca in Santurce, San Juan, Puerto Rico, in 1980, and that date remains the clearest marker of his public identity. In this field, a founding…
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James Beard Award winner
Jet Tila
## The Path Thai cooking in Los Angeles runs through lineage as much as through recipe, and Jet Tila’s work sits squarely in that frame: inheritance carried forward, then…
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Restaurateur / hotelier
Ji Qi
Ji Qi is identified here only by name, and that absence of detail is, in its own way, telling. A proper magazine profile usually opens with a trail of specifics: a first table, a…
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James Beard Award winner
Jill Norman
Jill Norman’s food work began not with a fixed plan but with attention: to what was on the table, to where she was standing, and to how regional cuisines carry place. While she…
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James Beard Award winner
Jill Vedaa
## Career At Salt, Jill Vedaa has served as Executive Chef and co-owner since 2016. The role has required a kitchen language built on pace, grit, restraint, and control of the…
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Master Sommelier
Jill Zimorski
Master Sommelier, 2018, Jill Zimorski built her reputation through the disciplines that define serious wine work: service, floor management, cellar leadership, and category…
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Wine authority
Jilly Goolden
## At a Glance Wine broadcasting changed shape on *Food & Drink*, where Jilly Goolden made the subject feel less guarded and more conversational. English by nationality and born…
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James Beard Award winner
Jim Auchmutey
## The Climb At The Atlanta Journal-Constitution, Jim Auchmutey built the habits that hold a newsroom together: reporting with care, editing with discipline, and shaping…
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Master distiller / blender
Jim Beam
The title of master distiller and blender sits at the point where distillation and blending decide what reaches the bottle. For Jim Beam, that work is built on discipline: steady…
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James Beard Award winner
Jim Embry
Jim Embry’s work is rooted in the University of Kentucky and in Lexington, where decades of organizing have given shape to a practice built on patience and follow-through. Since…
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James Beard Award winner
Jim Fobel
Cookbook authorship is the defining fact in Jim Fobel’s public profile. That makes the books the record, and the books do the job of introducing the writer, setting out a point of…
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James Beard Award winner
Jim Gerhardt
## The Path Training at the Culinary Institute of America set the baseline for Jim Gerhardt’s work: method first, then the discipline to hold it through service, ownership, and…
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Bartender / bar director
Jim Hewes
## Coming Up The mint julep sits at the center of Jim Hewes’s bar work: a drink that demands pace, control, and repetition rather than show. Hewes has said, "The next day's work…
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Bartender
Jim Kearns
Bar work in New York rewards systems as much as palate: room flow, prep discipline, speed under pressure, and a read on guests before the ticket prints. Jim Kearns is part of that…
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CEO
Jim Koch
Born on May 27, 1949, Jim Koch is American, and his brewing work is tied to a practical form of inheritance: an 1870s family recipe brought into commercial production through The…
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Baker
Jim Lahey
Bread, at its best, carries the mark of the hands and decisions behind it. Jim Lahey puts it plainly: “what’s nice about bread at its best is it expresses craftsmanship.” The…
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Co-Founder and Former Partner, PDT
Jim Meehan
## The Making Bar craft in Jim Meehan’s case is grounded in kitchen pace before cocktail service. At the University of Wisconsin at Madison, the early formation was culinary; at…
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Jim Reichardt
Jim Reichardt is the fourth-generation duck farmer behind Sonoma County Poultry's Liberty Ducks.
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World's 50 Best Bars
Jim Romdall
Jim Romdall’s work at Vessel in Seattle sits on three linked duties: management, ownership, and co-ownership. Those roles put him inside the daily rhythm of the room, where…
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World's 50 Best Bars
Jim Ryan
Jim Ryan has been Brand Ambassador at Hendrick's Gin since 2008, a role that sits on the same skills he built in service: timing, reading the room, and moving cleanly between…
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Wine luminary
Jim Trezise
Jim Trezise is president of the New York Wine & Grape Foundation, a post that sits at the meeting point of growers, vineyards, and the trade language that carries a region…
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Bocuse d'Or laureate
Jimmi ERIKSSON
"For me as a chef and entrepreneur, gastronomy is all about constant evolution; I see every challenge as an opportunity to create something new and exciting." ## The Climb The…
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James Beard Award winner
Jimmie Tweel Carder
He owned the restaurant in 1994. ## The Path Managing ownership at Jim's Steak & Spaghetti House in Huntington, West Virginia (1994–2020) required more than oversight; it asked…
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Bartender / bar director
Jimmy Barrat
## Coming Up At Fouquet's Dubai, the guest mixologist role put Jimmy Barrat into the mechanics of service under pressure: pace, precision, and consistency in a high-profile room.…
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Master distiller / blender
Jimmy Bedford
The title alone tells the story: Jimmy Bedford is a maker and shaper of spirit, someone whose professional identity rests on the patient arts of distilling and blending. It is a…
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James Beard Award winner
Jimmy Schmidt
## The Climb Training at University of Illinois, Luberon College, and Maison du Vin in Avignon gave Jimmy Schmidt a base that reads less like credentialing than method: place,…
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Chef
Jin Yang
## Coming Up Johnson and Wales University gave Jin Yang a working base in precision and adaptability, two habits that have shaped the rest of his kitchen path. From that training,…
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Head Chef
Jiri Urban
Jiri Urban is the Head Chef at Belle Vue. The city is unknown.
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Master distiller / blender
Jisheng Fang
Jisheng Fang works as a Master Distiller and blender, a title that suggests not just technical command but a long, intimate conversation with aroma, texture, heat, and time. In…
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Master of Wine
Jit Hang Jackie Ang
## The Climb The Master of Wine credential, earned by Jit Hang Jackie Ang in 2025, is the clearest public marker of the work behind his name. It points to sustained study,…
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James Beard Award winner
JJ Goode
JJ Goode works at TASTE as an author, in a lane where reporting, editing, and appetite meet on the page. He graduated college in 2003, when the food world was starting to expand…
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James Beard Award winner
JJ Johnson
Born in New York and raised in the Poconos of Pennsylvania, with long stretches in Harlem, JJ Johnson came up inside a set of geographies that shaped how he cooks and how he reads…
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Sommelier
Jo Wessels
I feel good. ## The Climb At HGU (Hochschule Geisenheim University), Jo Wessels built his base in the formal study of wine: structure, calibration, and the kind of repetition that…
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Head Chef
Joachim Jaud
Joachim Jaud is the head chef at Restaurant 141 by Joachim Jaud in Mieming.
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James Beard Award winner
Joachim Splichal
## The Climb Training at La Bonne Auberge gave Joachim Splichal a disciplined base: technique first, then scale. That grounding carried into Los Angeles, where his 1981…
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Chef
Joan i Màrius Jordà
## Formation Training at Universitat de Girona sits behind a working practice built for both kitchen and room. In Castelló d'Empúries, Joan i Màrius Jordà apply that foundation as…
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James Beard Award winner
Joan Nathan
Joan Nathan built a career in American cookbook writing with Jewish cuisine at the center, and the work was shaped by a life spent moving between public service, food advocacy,…
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James Beard Award winner
JoAnn Clevenger
JoAnn Clevenger received the Craig Claiborne Lifetime Achievement Award in 2015. The award fits a career built on accumulation rather than spectacle: taste developed over time,…
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Bartender / bar director
Joanna Good
That is the core of her public role, and it is the only career detail that can be stated without stretching beyond the brief. Joanna Good is identified as a bartender and bar…
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Wine authority
Joanna Simon
In food writing, memory can work like a sensory map: place enters through taste, scent, and atmosphere, then stays there long after the visit is over. Joanna Simon’s line about…
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James Beard Award winner
Joanne Lee Molinaro
## The Idea A writing practice sits at the center of Joanne Lee Molinaro’s food work, and she says so plainly: “I consider myself a writer before anything else, even before a…
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James Beard Award winner
Joanne Weir
## Today Recipe development here is built from teaching, restaurant work, and a long connection to French technique. Joanne Weir trained at the University of Massachusetts and in…
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Head Chef
João Narigueta
João Narigueta is the head chef at PODA. His city is unknown.
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Wine authority
Joaquín Hidalgo
Originally from Mendoza, Joaquín Hidalgo works in wine criticism as a close-reading discipline: texture, tension, and regional memory are all part of the brief. Now the Argentine…
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Bartender
Joaquín Simó
Cocktail work is built on sequencing: ingredient choice, dilution, temperature, service, and the discipline to make the drink repeatable. In Joaquín Simó’s practice, that…
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Pastry Chef
Joaquin Soriano
Joaquin Soriano a exercé de nombreuses années durant sa carrière au sein d’établissements étoilés Michelin de prestige. Son parcours l’a conduit à travailler au Meurice, chez…
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James Beard Award winner
Jocelyn Zuckerman
## The Climb Editorial work trained Jocelyn Zuckerman in how to build a magazine piece from the inside out: pacing, hierarchy, and the discipline required to move an idea from…
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Winemaker
Jochen Beurer
## Coming Up Among the vines, Jochen Beurer learned the basic disciplines that viticulture asks for: rhythm, patience, and attention to site. That early proximity to the vineyard…
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Chef
Jochen Ratzenberger
On the slate slopes above Bacharach in the Mittelrhein, Jochen Ratzenberger works Riesling at Weingut Ratzenberger, where ten hectares of steep ground demand patience, steady…
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Chef
Jodie Ferguson
Since 2020, Jodie Ferguson has been Chef & Owner of Clara B’s Kitchen Table in Belleville, Illinois, a place that began not with a grand dining room but with a food truck in…
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James Beard Award winner
Joe Bastianich
Joe Bastianich was born in Astoria, New York City, on September 17, 1968. Restaurateurs know the shape of a career that moves between service floor, purchasing decisions, and…
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World's 50 Best Bars
Joe Brooke
## The Path Training at AKA Wine Geek’s BAR program (2010) sits behind Joe Brooke’s bar work across New York City and Los Angeles. The sequence runs from bartender at Starfoods in…
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James Beard Award winner
Joe Caterini
Joe Caterini is CEO and co-founder of Fortune Favors Films, with a career built across sound, producing, and production leadership. His work sits in the part of the business where…
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Wine luminary
Joe Czerwinski
Joe Czerwinski is Editor in Chief of Robert Parker Wine Advocate in New York City, a position that sits inside one of wine writing’s most scrutinized editorial shops. At Robert…
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Pastry chef
Joe DiPaolo
Joe DiPaolo teaches pastry at Passaic County Technical Institute in New Jersey, where classroom work is treated as craft work: measured, repeated, and refined. The job is less…
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Chef
Joe Flamm
## The Path Technique came first at Le Cordon Bleu, where Joe Flamm’s training set a baseline of repetition, discipline, and control that carried into every role that followed.…
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Former Head Barman, American Bar at The Savoy
Joe Gilmore
## At a Glance A cocktail can do more than sit on a back bar; in Joe Gilmore’s work, it could also answer the public mood. When he tied one drink to the moon landings and said,…
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World's 50 Best Bars
Joe McCanta
## Coming Up Hospitality trained Joe McCanta in three disciplines that still shape the work: bar service, wine service, and brand building. As bartender at New York in New York,…
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