The People · Page 142
The artisans of taste.
James Beard Award winner
Joe Muench
Today, ownership and kitchen leadership sit together at Black Shoe Hospitality, where Joe Muench brings a career built on consistency, craft, and the discipline of working service…
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Bartender / bar director
Joe Oddo
He entered the gluten-free food industry in the late 1980s, before the category had settled into common use across menus, retail shelves, and packaging. Joe Oddo was already…
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James Beard Award winner
Joe Randall
Born July 23, 1946, he is American, and the school in Savannah has been his base since 2000. He has also served as director of food service at Savannah College of Art and Design…
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Owner
Joe Schirmer
Field craft at Dirty Girl Produce is built from apprenticeship, repeated labor, and season-to-season correction. As owner of Dirty Girl Produce in Watsonville, California, a role…
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Cheesemaker behind Stichelton
Joe Schneider
## Coming Up Training at Cornell University gave Joe Schneider a formal base before the work moved into production settings. From 1995 in Holland, the craft was Greek cheese made…
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World's 50 Best Bars
Joe Schofield
## Coming Up At Tippling Club in Singapore, Joe Schofield was head bartender in a room where precision, presentation and pace had to hold together. That post gave his work a clear…
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Master Sommelier
Joe Spellman
Master Sommelier Joe Spellman serves as national spokesman for JUSTIN Vineyards and Winery in Paso Robles, California, a role built for a working sommelier: one who can translate…
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Chef
Joe Vigorito
## The Path The line runs from school kitchens to brigade stations to a senior post in a single dining room: at Ohio State University and The French Culinary Institute, Joe…
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World's 50 Best
Joe Warwick
Joe Warwick is British and an Irish-raised Londoner, and his work has long sat between the dining room and the newsroom. That split matters in hospitality: it means reading a…
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James Beard Award winner
Joe Yonan
In Washington, D.C, beans, vegetables, and the practical business of cooking at home have been central to Joe Yonan’s work. At The Washington Post, the Food and Dining editor…
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Winemaker
Joe-Assaad Touma
Joe-Assaad Touma is the owner and enologist of Château St Thomas in Bekaa Valley, Lebanon. His role is rooted in a family winery founded in 1990 by Saïd Touma, giving his work a…
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James Beard Award winner
Joël Antunes
## Coming Up A progression through Les Saveurs, Capital Hotel, and JOËL shows the early shape of Joël Antunes’s work: each kitchen adding range, control, and finish before he took…
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Pastry Chef
Joël Baud
Depuis plus de 80 ans, le savoir-faire, la passion du métier et la créativité sans cesse renouvelée de la Maison Baud subliment la qualité et la fraîcheur des matières premières…
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Master of Wine
Joel Butler
Master of Wine, 1990, is the distinction that frames Joel Butler’s career and gives his name weight in the field. He studied at Stanford University, where the base of his later…
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Michelin-starred chef
Joël Garault
Michelin-starred chef Joël Garault is French, and his work is tied to the Riviera’s disciplined, sunlit hotel kitchens. An early assignment as assistant to chef Christian Willer…
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James Beard Award winner
Joel Grey
Joel Grey grew up in Cleveland, and that city remains the brightest fixed point in the brief public record. It is a simple fact, but not an insignificant one: Cleveland as origin,…
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Other
Joel Gunderson
Operating partner and wine curator at Coopers Hall in Portland, United States, is the clearest title attached to Joel Gunderson. It points to the work behind his name: building…
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Michelin three-star chef
Joël Robuchon
## The Path Poitiers, Western France, is the birthplace that sits behind a career built on precision rather than flourish. In 1981, Joël Robuchon took on Jamin as chef and…
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James Beard Award winner
Joey Altman
Joey Altman grew up in upstate New York’s Catskill Mountains, in the stretch long known as the Borscht Belt, where hospitality has its own cadence and memory. That setting — part…
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Bocuse d'Or laureate
Johan Kurkela
## Coming Up In competition cookery, repetition is part of the method: it builds timing, control, and the ability to work cleanly under pressure. Johan Kurkela came into the…
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Bartender / bar director
Johanna Dalley
Johanna Dalley works where brand language meets measurement, with luxury drinks marketing tied to the numbers that show whether it lands. As global marketing director at Diageo,…
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Pastry chef
Johanna Le Pape
Winner of the Confectionery Arts World Cup in 2014, Johanna Le Pape works pastry in a lighter register: measured, precise, and built to hold flavor without weight. Healthy pastry…
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James Beard Award winner
Johanna Silver
Johanna Silver’s cooking is built around a plain but exacting aim: make food, and make food for other people. The work reads as steady rather than showy. Time in the kitchen,…
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Winemaker
Johannes Eser
Johannes Eser’s work sits in the tight, repeatable discipline of Riesling production: one estate, one region, and a long continuity of method at Weingut Johannishof in…
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Head Chef
Johannes Gehrich
Johannes Gehrich is Head Chef at Hugos. The city is not specified.
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Winemaker
Johannes Gruber
## Coming Up Cellar work in Kamptal depends on reading place before imposing style: soils, elevation, and day-night temperature swings set the frame for freshness, structure, and…
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Winemaker
Johannes Kopp
Owner of Weingut Kopp in Sinzheim, Baden-Württemberg, Johannes Kopp stepped fully into the family winery in 2012, taking over its management and responsibility and beginning to…
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Winemaker
Johannes Leitz
# The Path Since 1985, the work at Weingut Leitz in Rüdesheim am Rhein has been built through accumulation rather than leap, with Johannes Leitz shaping the estate by steady…
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Winemaker
John Graham
## The Path Training across Brigham Young University, Baylor College of Dentistry, and University of Texas Southwestern Medical School set the base for John Graham’s work in…
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James Beard Award winner
John Ash
James Beard Award recipient John Ash built his work around Wine Country cuisine, with the region staying central to the cooking from the start. He began at the Courthouse Café in…
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Chef
John Beriker
## Career The work that carries John Beriker into BALEEN Naples is built on formal instruction, hotel service, resort operations, and international dining rooms. In 2025, his…
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James Beard Award winner
John Besh
American chef and owner John Besh works from a regional register: New Orleans cuisine and the culinary riches of southern Louisiana sit at the center of his practice. Born May 14,…
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James Beard Award winner
John Birdsall
## The Essentials In restaurant writing, the line between review and story matters. John Birdsall has said he always knew he wanted to write about food, and he has also said he…
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Master Sommelier
John Blazon
## Career John Blazon’s work in wine and service was assembled through the operating realities of hotels, kitchens, and dining rooms rather than through a single clean arc. The…
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Michelin-starred chef
John Burton-Race
“I wanted to go back to basics, like they do in France.” In Burton-Race’s hands, that reads less like a slogan than a working rule: remove the noise, keep the technique clear, and…
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James Beard Award winner
John C. Fleer
John C. Fleer has been chef owner of Rhubarb in Asheville, North Carolina, since 2013, and the work has been grounded in Southern cuisine, Appalachian cuisine, and farm-to-table…
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Sommelier
John Canvin
## Coming Up Seton Hall University is the only training listed here, and it reads as the start of a career organized around precision. For John Canvin, that foundation led into…
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Master distiller / blender
John Chivas
That leaves a bare outline: a kitchen professional without the usual markers that place a cook in a specific room, city, or moment. In a field where names are often tied to…
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Chef
John Conlin
John Conlin’s cooking is shaped by elapsed time: time on the line, time at the stove, time for technique to become reflex. That discipline shows in the work at Le Restaurant, and…
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Chef
John Cox
John Cox works from the premise that a kitchen is only as strong as its reading of place. At The Orcas Hotel on Orcas Island, Washington, and at Cultura Comida y Bebida in Carmel…
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James Beard Award winner
John Currence
John Currence’s work is built around Oxford, Mississippi, and around a kitchen identity shaped by the town’s daily rhythm. At City Grocery Restaurant Group, the measure is place…
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James Beard Award winner
John DeVore
John DeVore’s professional record is spare, and that spareness puts the craft in the foreground. With no other career, award, or training particulars provided, the record stays…
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Master distiller / blender
John Dewar
John Dewar is a chef, and the simplicity of that description feels almost deliberate: a single, exact title, set down without the clutter of accolades, venues, or performative…
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James Beard Award winner
John Doc Willoughby
Since 1989, John Doc Willoughby has worked in food writing and editing as a trade built on testing, reader questions, and clean execution. The practice sits between classroom and…
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James Beard Award winner
John Fleer
## The Path Southern cooking is the frame here, but the throughline is technique: John Fleer moved from Duke University and the University of North Carolina at Chapel Hill into…
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World's 50 Best Bars
John Gakuru
# John Gakuru ## The Climb Behind the bar, the craft is timing, control, and the ability to hold service steady under pressure. John Gakuru built that foundation at T.G.I.…
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Wine authority
John Gilman
It points to a practice built on repeated tasting, comparison, and recall, where judgment is earned through close attention rather than through a single post or a fixed public…
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Master distiller / blender
John Glaser
The date tells you when the business was started; the specialty tells you what it was built to do. In John Glaser’s case, the two are enough to map : a founder’s career, defined…
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Bartender / bar director
John Henderson
John Henderson works from a standard that is learned, not announced: a good bar is measured from both sides of the counter, and the details have to hold up when the room is busy.…
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Pastry chef
John Hui
## Coming Up Precision has been the throughline in John Hui’s early training: the Culinary Olympics in Erfurt, Germany, where he earned a gold medal and a silver medal. That…
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Chef
John Jackson
## Coming Up Kitchen formation in Calgary from 1999 put John Jackson alongside Connie DeSousa in a working environment defined by repetition, pressure and station discipline. The…
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Restaurateur / hotelier
John Jacob Astor IV
The biographical line begins with Rhinebeck, New York, then moves to New York City, where the St. Regis New York was founded and developed. Hotel history often spreads across…
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Master distiller / blender
John Jameson
John Jameson is a chef, a title that in this case reads almost like a silhouette: clear in outline, but intentionally unfilled by the usual parade of public markers that often…
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Master distiller / blender
John K Hall
John K Hall is a Master Distiller and blender, a title that names a craft built on precision, patience, and sensory judgment. Distillation and blending sit in the same working…
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James Beard Award winner
John Kessler
## The Path Chicago criticism sits downstream of kitchen work, and John Kessler moved through both sides of that line: trained at Williams College and L’Academie de Cuisine, he…
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Brewer
John Kimmich
John Kimmich works in the Vermont craft-beer register where hop-forward brewing, brewery identity, and direct local reputation are tied closely together. As co-founder and brewer…
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Pastry Chef
John Kraus
John Kraus a grandi dans le Kentucky, entouré de champs de tabac, de maïs et de vergers de pommiers. Il a travaillé dans des établissements étoilés Michelin, mais apprécie la…
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Chef
John Kunkel
## The Path Southern technique is the base layer in John Kunkel’s work, but the line of influence runs wider than that. At 50 Eggs, which he founded and has led as CEO since 2008,…
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Master distiller / blender
John L S Grant
## At a Glance He works as a chef. Being identified simply as a chef puts the craft first. In John L S Grant’s case, the title carries without ornament: no venue trail, no…
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World's 50 Best Bars
John Lermayer
## Coming Up Behind the bar at Skybar at the Shore Club in Miami, Florida in 2004, John Lermayer entered a room where timing, polish, and control mattered as much as the pour.…
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Restaurateur / hotelier
John McEntee Bowman
Founding president of Bowman-Biltmore Hotels Corp., John McEntee Bowman built his career in hotel management and corporate leadership through the disciplined routines of the…
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Relais & Châteaux Grand Chef
John McMahon
John McMahon is Executive Chef at Prestonfield House in Edinburgh, where the kitchen runs on seasonal change, steady service, and the timing that links one menu to the next. The…
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World's 50 Best Bars
John Ng
“Architect by training. Chef by obsession.” ## Coming Up Architecture reads in the work through proportion, placement, and control. In John Ng’s case, that training sits alongside…
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Chef
John Norton
## The Climb Competition cooking is where technique, timing, and composure get tested at once, and that is the frame around John Norton’s training at the American Culinary…
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John Osogo
John Osogo serves as sous chef at Great Plains Mara Nyika in Kenya, and that role defines the work: timing, coordination, and control under service pressure. In a kitchen where…
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Master Sommelier
John Ragan
John Ragan’s work traces a standard hospitality progression: dining room service, cellar judgment, beverage leadership, and then multi-unit oversight. The sequence matters. Each…
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Other
John Ramos
John Ramos is chef of Chika in San Antonio, where the work is organized less around a single plated statement than around the cadence of the room and the restaurant’s omakase…
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James Beard Award winner
John Scharffenberger
## The Essentials Bean-to-bar chocolate, for John Scharffenberger, is a matter of disciplined tasting as much as making. He said, “As a professional taster I was able to make very…
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James Beard Award winner
John Shafer
## The Work Today No current title or venue is attached to John Shafer in the material, so his present work reads as a career defined by continuity rather than a fixed post. In…
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Sommelier
John Slover
John Slover’s work tracks a clear progression through restaurant service, wine direction, and finally the corporate layer where a beverage program gets set at scale. The titles…
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Chef
John Sundstrom
John Sundstrom is the chef/owner of Lark in Seattle, Washington. Northwest cooking is the through-line, with formal training and executive-chef posts in Seattle shaping the line…
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Principal critic
John Szabo
John Szabo’s trade is built across criticism, education, buying, cellar consulting, audio work, hotel-related wine work in Québec, and land stewardship. The through-line is…
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James Beard Award winner
John T. Edge
Podcast host John T. Edge works in Southern food as reporting, criticism, and cultural record. Trained at the University of Mississippi and Goucher College, he has built his…
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Master distiller / blender
John Teeling
John Teeling traces Cooley’s beginning to Harvard in 1971, and to doctoral work in business where two papers became the basis for a commercial idea. The move from study to whiskey…
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James Beard Award winner
John Thorne
John Thorne built his reputation through restraint: prose that strips away excess and leaves the line doing the work. In Northampton, Massachusetts, he writes the newsletter for…
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Master distiller / blender
John Urquhart
John Urquhart is a chef, and the title stands on its own. In trade terms, that means the work is judged by discipline before description: knives kept sharp, heat managed, timing…
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Master distiller / blender
John Yarmuth
## Coming Up U.S. House service gave John Yarmuth a platform for the practical work of district politics: making the case for local investment, tying federal dollars to…
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Other
John Yelinek
From Detroit kitchens to Ladder 4 Wine Bar, John Yelinek’s work reads as a progression through line discipline, opening pressure, and the wider duties that come with shaping a…
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James Beard Award winner
Johnny Iuzzini
American pastry chef Johnny Iuzzini built his pastry formation at the Culinary Institute of America. He then worked in New York City’s high-pressure pastry kitchens, serving as…
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James Beard Award winner
Johnny Monis
## The Climb Technical repetition, not theatrics, shaped the early run of Johnny Monis’s work. The progression reads as a classic trade climb: more responsibility, more control,…
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Sommelier
Jon Arvid Rosengren
I compete for Sweden. ## The Path Training at University in Sweden gave Jon Arvid Rosengren the base for a career in hospitality, where service depends on recall, discipline, and…
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Chef
Jon Atanacio
Executive Chef at the Epicurean Hotel and Élevage SoHo Kitchen & Bar in Tampa, Florida, names the current scope of Jon Atanacio’s work: hotel hospitality joined to restaurant…
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James Beard Award winner
Jon Bonne
Since 2020, Jon Bonne has been Managing Editor at RESY, a role built for someone with a wide appetite for stories, wine, and the connective tissue between places and the way…
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World's 50 Best
Jon Favreau
Jon Favreau’s credit line does useful work in the trade register: director, writer, producer, actor. Four roles, one name, and a clear account of what sits under that name on a…
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James Beard Award winner
Jon Fine
Instrument work and sentence work both depend on timing, attack, and edit. In Jon Fine’s case, the evidence runs through Bitch Magnet, where guitar functioned as pressure,…
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Bartender / bar director
Jon Hamm
## Coming Up Restaurant service is the first discipline in this profile: the floor, the timing, the sequence of tasks, and the pressure of keeping pace when the room turns busy.…
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Restaurateur / hotelier
Jon Neidich
Jon Neidich is founder and CEO of Golden Age Hospitality in New York City. The work fits an operator who learned the city’s dining and nightlife rhythms from the floor up, through…
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Wine luminary
Jon Rimmerman
## The Climb Since 1996, Garagiste has been built under Jon Rimmerman as founder and sole owner, a structure that says as much about authorship as administration. The line is…
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Bartender / bar director
Jon Santer
The bar at Emeryville is built on a trade-minded restraint: straight-forward drinks, classic cocktail structure, and a modern edge applied without clutter. In Jon Santer’s work,…
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Bartender / bar director
Jon Stewart
Jon Stewart works in two linked capacities: bartender and bar director. The first is the close-grain craft of service at the bar top; the second adds oversight, setting the pace,…
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Bartender / bar director
Jon Taffer
## The Climb At Nightclub & Bar Media Group, Jon Taffer held a president’s seat that gave him a direct read on hospitality’s mechanics: tempo, pressure, room energy, and the gap…
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Bartender / bar director
Jonah Thornton
Two titles define the work here: bartender and bar director. Both sit on the drinks side of hospitality, where timing matters as much as taste. The bar asks for pace, sequence,…
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Bocuse d'Or laureate
Jonas LUNDGREN
Material contrast drives the cooking here: crispness against softness, acidity against freshness, Nordic ingredients handled through exacting technique. ## The Path Early kitchen…
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Master of Wine
Jonas Röjerman
## The Path Swedish wine service is built on repetition, recall, and standards you can hold against the glass. At Restauranghögskolan, Jonas Röjerman was trained for that work,…
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Master distiller / blender
Jonathan Adnams
Jonathan Adnams spent nearly half a century inside one brewery’s working life, with Adnams in Southwold, Suffolk, England shaping the rhythm of his career as much as any title…
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Other
Jonathan Brooks
In Indianapolis, Indiana, season and market dictate the line of work at Beholder, and Jonathan Brooks has built the kitchen around that constraint. The cooking reads as…
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James Beard Award winner
Jonathan Coleman
## At a Glance Chef Jonathan Coleman. Jonathan Coleman is a chef, and the designation does the work on its own. The record stays with the craft rather than padding it with…
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World's 50 Best Bars
Jonathan Downey
## The Climb The timing and room-read that live performance demands show up early in Jonathan Downey’s path. At The Bronx High School of Science in New York until 1984, then at…
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Master Sommelier
Jonathan Eichholz
Certified Cicerone work is, at its best, a matter of calibration: matching bitterness, acidity, carbonic lift, texture, and temperature so a pairing opens rather than flattens the…
View →Beverage Manager, ARGO at Four Seasons Hotel Hong Kong
Jonathan Gabbay
Jonathan Gabbay is a Lyon-born beverage professional and the Beverage Manager overseeing ARGO at Four Seasons Hotel Hong Kong. His career spans Michelin-starred kitchens and…
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