The People · Page 143
The artisans of taste.
Sous Chef at Odette
Jonathan Gan
Jonathan Gan works the Sous Chef station at Odette in Singapore, with a background that includes Junior Sous Chef at the same restaurant and Chef at Magic Square. His stated…
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James Beard Award winner
Jonathan Gold
He once said, "She persuaded me that the film would be less about me than about Los Angeles the way I see it," a line that fits the city-first focus of his work. ## The Path At LA…
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James Beard Award winner
Jonathan Kauffman
His reporting sits at the point where appetite meets agriculture, and where a plate can open onto land, labor, memory, and change. Jonathan Kauffman has built that body of work…
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Restaurateur / hotelier
Jonathan Low
Jonathan Low works across the intertwined worlds of restaurants, hotels, and public-facing hospitality roles, a career that seems less about a single room or ribbon-cutting moment…
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Sommelier
Jonathan Nossiter
## The Climb Wine work and screen work both live or die on timing, sequencing, and the ability to read a room. In New York, Jonathan Nossiter has moved between the restaurant…
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Master Sommelier
Jonathan Pullis
“People want an honest expression of a grape from its place of origin without too much smoke and mirrors.” That is the working rule behind Jonathan Pullis’s approach to wine:…
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Other
Jonathan Reyes
## The Path Jonathan Reyes’s route through kitchens reads as a study in repetition and range: sushi chef at Kimura, then sushi chef at Botika, then sushi chef at Up Scale. Those…
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Master Sommelier
Jonathan Ross
No venue, award, training path, or signature dish is attached to Jonathan Ross here, so the record stays exact: chef, and nothing more can be stated without guesswork. In trade…
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Bartender / bar director
Jonathan Smolensky
## The Climb Bartending at the rail teaches pace, precision, and how to read a room before the first glass lands. Jonathan Smolensky did that work at Brix Restaurant in Vancouver,…
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Pastry chef
Jonathan Soukdeo
## The Climb Paris is where Jonathan Soukdeo built his pastry discipline, moving through luxury kitchens known for tight standards and little room for error. At Le Meurice in…
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Bartender / bar director
Jonathan Stanyard
Bartending at Il Bistro puts Jonathan Stanyard in the daily work of service: pacing a room, reading demand, and keeping the bar tight under pressure. The same discipline shows up…
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Chef
Jonathan Stutzman
Executive Chef at Casino Del Sol Resort has been Jonathan Stutzman’s current working title since 2024 in Tucson, Arizona. In a large hospitality kitchen, the craft is not limited…
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Co-Chairman of the Board
Jonathan Tisch
Institutional hospitality works when ego is kept out of the operating system, when the useful question is not who gets credit but whether the room, the city, the board, or the…
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James Beard Award winner
Jonathan Waxman
## The Path Training at Mary Risely’s cooking school (Tante Marie’s) and La Varenne cooking school set the technical base for a career that moved through some of the most visible…
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Executive Chef
Jonathan Williams
Jonathan Williams is Executive Chef at Joni Restaurant.
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Chef
Jonnie Boer
## The Trajectory Professional cookery training in the Netherlands and at sea formed the base: Groningen cooking school, Amsterdam cooking school, and Holland America Line. That…
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Chef
Jordan Grosser
At Honor Bar in Emeryville, the cooking is organized around a working grill: short-rib sliders, local chilled oysters, bone marrow, and a Bucket o’ Yard Birds gathered around…
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James Beard Award winner
Jordan Mackay
In 2011, he received a James Beard Award, and he has also received another James Beard Award. The work stays centered on wine and spirits, with no need for garnish. That kind of…
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Other
Jordan Makableh
## Coming Up Ownership of Mazra Restaurant in San Bruno reads as a continuation of Levantine cooking carried through family, place, and habit. Jordan Makableh uses the restaurant…
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James Beard Award winner
Jordan Michelman
National columnist at TASTE since 2022, Jordan Michelman has built his name in coffee journalism and criticism by staying close to the details that shape how taste gets written…
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Sommelier
Jordan Spiros
Jordan Spiros is Director of Food and Beverage at Hotel Paso Del Norte in El Paso, Texas, United States. The work sits in the mechanics of service: pacing a meal, holding the room…
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Other
Jordan Wright
## At a Glance A barbecue shop opened in 2017 inside a small white house at 2212 Main Drive in Johnson gives the work a defined frame before the menu is discussed. In Jordan…
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Sommelier
Jordi Paronella
Jordi Paronella is Wine Director at José Andrés Group in Washington, District of Columbia. The work sits in the specifics of Spanish wine: its range, its regional rhythm, and the…
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Pastry Chef
Jordi Tugues
La Maison Tugues s’est faite un nom en proposant un vaste éventail de pâtisseries et confiseries. Le succès de ses plats salés, de ses charcuteries et autres spécialités a assuré…
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Executive Chef
Jordi Vallés Claverol
Jordi Vallés Claverol is Executive Chef at Juno. The city is unknown.
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Founder
Jörg Meyer
## Coming Up Modern cocktail lineage gave the Gin Basil Smash its reach through Le Lion — Bar de Paris in Hamburg (from 2008), where Jörg Meyer became known as its creator. Its…
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Pastry chef
Jorge Cardoso
Jorge Cardoso works as a chef at The Ginger Pig Cafe in London, and his practice includes chocolate sculpture. In that field, kitchen discipline and confectionery precision meet a…
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Chef
Jorge Cortés
Jorge Cort’s work in Seville shows the sort of progression that comes from staying close to a kitchen’s pace and standards. There, since 2019, he has led the kitchen, holding…
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Chef
Jorge Espinoza
## The Climb Kitchen progression here is built on repetition, station work, and a long apprenticeship in pace. Alto and Totto Il giorno gave Jorge Espinoza the base; Monkey Bar in…
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Chef
Jorge González Carmona
## Coming Up The early shape of Jorge González Carmona’s work is visible in the sequence of kitchens: first the pressure of service, then the scale of hotel operations, then the…
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Winemaker
Jorge Moreira
Post-degree training in Italy gave Jorge Moreira a foundation in repetition, discipline, and balance that still reads in the wines. His work in Portuguese wine has moved with…
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Sommelier
Joris Gutierrez Garcia
ASI Best Sommelier of the Americas, 2025, Joris Gutierrez Garcia has built his reputation through competition, not commentary. In 2023, he took Best Sommelier of Canada and Best…
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Chef
José Andrés
Chef José Andr works in theatrical precision at China Poblano in Las Vegas, where the room is built around a direct exchange between Mexican and Chinese flavors. The line he gives…
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Chef
José de Brito
## The Climb A Charlottesville kitchen career can be read through repetition as much as promotion: service after service, the same room teaching timing, restraint, and the local…
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Winemaker
José Federico de Carvajal Romero
## The Climb At Bodegas Delgado Zuleta in Sanlúcar de Barrameda, Spain, the commercial brief has been held by José Federico de Carvajal Romero across 2010–2026 as national and…
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Chef
Jose Flores
## The Essentials The training line runs through The Art Institutes and Le Cordon Bleu, a foundation that shows in the kind of control associated with professionally trained…
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Chef
Jose Luis
Professional formation in high-control kitchens moved through Chicago, Girona, Oslo, Hoofdplaat, Copenhagen, and Tulum before reaching Valle de Guadalupe, where Jose Luis is…
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Chef
Jose Luis Hinostroza
His working rule is plain: “Cooking has been part of my life for as long as I can remember.” For Jose Luis Hinostroza, that line is not branding; it is a practical measure of how…
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World's 50 Best Bars
José Luis Leon
The craft comes first for José Luis Luis: drinks that read cleanly, land quickly, and do not rely on ornament to make their point. In that register, elegance is a matter of…
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World's 50 Best Bars
José Luis León Martínez
José Luis León Martínez is Bar Manager at Licorería Limantour in Mexico City, Mexico, a role that places him at the center of one of the capital’s most closely watched bar…
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Executive Chef
José Meza
José Meza is Executive Chef at Carolina.
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Wine authority
José Peñin
José Peñin is identified as a wine authority, and that designation does most of the work here: it frames him not as a character to be sketched through a string of biographical…
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Head Chef
Jose Severino
Jose Severino is Head Chef at Barranco. The city is not specified.
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James Beard Award winner
José Vouillamoz
## The Climb Grape genetics and authorship defined José Vouillamoz’s early work, putting laboratory method and field observation in the same frame. His practice has centered on…
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Head Chef
Josep Queralt
Josep Queralt is the head chef at Vinum in Torroja del Priorat.
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James Beard Award winner
Joseph Bastianich
Judge on *MasterChef* is Joseph Bastianich’s clearest public role: the seat that turns taste into verdict, and verdict into broadcast. The work behind that role is business built…
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Bartender / bar director
Joseph Brooke
## The Path Bar service is built from repetition, timing, and a working read of the room, and Joseph Brooke’s early years show that progression clearly. He started as a…
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Pastry chef
Joseph Cumm
Joseph Cumm’s career began with the disciplined rigor of Johnson and Wales University, where he trained as a classical pastry chef and learned to treat pastry not simply as…
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James Beard Award winner
Joseph E. Dabney
# Joseph E. Dabney ## The Path Newspaper work shaped the first part of Joseph E. Dabney’s professional life. As a newspaperman, he learned the press’s core habits: close…
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Joseph Ghiggeri
A Ghiggeri family member who helps continue G&S Farms' Brentwood sweet-corn and produce operation.
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Chef
Joseph Iannaccone
## The Path Training at Culinary Institute of America gave Joseph Iannaccone the base for a career built in demanding kitchens and under exacting standards. From 2017, he worked…
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Master distiller / blender
Joseph J. Magliocco
## Coming Up Law training shows up in the way whiskey gets discussed here: through sequence, control, and long-term consequence. Joseph J. Magliocco studied at Yale College and…
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Master Sommelier
Joseph Linder
Joseph Linder occupies that particular corner of the culinary world where a résumé is defined less by a long inventory than by the weight of a few telling addresses. He is…
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Bocuse d'Or laureate
Joseph Mongillo
## The Path Joseph Mongillo’s first professional post was as a commis at Bocuse d’Or in Lyon, France (2025). For the trade, that role is a study in sequence and control:…
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Master Sommelier
Joseph Phillips
Joseph Phillips became sommelier at Bellagio in Las Vegas in 2001, but the work that prepared him started in southeastern Massachusetts, in the parts of the business that teach…
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Master Sommelier
Joseph Spellman
The Master Sommelier role at JUSTIN — Justin Vineyards & Winery in Paso Robles, California, is public-facing wine work: education, representation, and interpretation across trade…
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Executive Chef
Joseph Tse
Joseph Tse is the executive chef at The Eight in Macau.
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Master distiller / blender
Joseph Washington Dant
## Career Joseph Washington Dant was reared on a farm, and that shaped the way his bourbon work began: with field labor, weather, patience, and the habit of using what was on…
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Bartender / bar director
Josephine Sondlo
## Coming Up The early roles map a bar education built on pace, floor sense, and range: nisse at Berns in Stockholm, bartender at Reisen bar in Gamla stan, Stockholm, bararbete at…
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Chef
Josh Boutwood
The cooking associated with Josh Boutwood is built on restraint, precision, and visual control. Small plates, exact movement, and ingredient-led composition put technique ahead of…
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Chef
Josh Habiger
A Michelin star earned at Bastion in 2025 is the clearest marker in Josh Habiger’s record: a kitchen built on control, timing, and a careful read of how dining rooms work as…
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Sommelier
Josh Nadel
## Coming Up Wine, for Josh Nadel, is an active part of service: it can change the pace of a room, stretch a conversation, and make a meal carry more weight. That frame runs…
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James Beard Award winner
Josh Ozersky
## Coming Up Food media rewarded speed, opinion, and a firm editorial hand, and Josh Ozersky met that brief after Rutgers University with writing that was exacting without being…
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Wine authority
Josh Raynolds
The work here is built on accumulation: editorial training, then reporting, then sales, then criticism. Josh Raynolds moved through each step in wine, and each one added a…
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Executive Chef
Josh White
Josh White is the Executive Chef at White Dog Cafe.
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James Beard Award winner
Joshua David Stein
## Coming Up In restaurant criticism, Joshua David Stein moved between the city’s media desks and dining rooms with speed and range, holding posts as restaurant critic at The…
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Bartender / bar director
Joshua Gandee
## The Climb Joshua Gandee enters hospitality through a bartending and creative role at Focus on Health in 2020. The work already points to the same concerns that continue through…
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Pastry chef
Joshua Johnson
## The Path At Everest in Chicago, US, Joshua Johnson held the role of Executive Pastry Chef; at Cocoa Bean Fine Desserts in Geneva, Illinois, US, he was co-owner; at The French…
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Chef
Joshua Whigham
Joshua Whigham was Chef de cuisine at The Bazaar at the SLS Hotel in Los Angeles in 2011, a position inside a dining room built on precision, theater, and surprise as working…
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James Beard Award winner
Josiah McGaughey
## Coming Up In Asheville, the early arc of Josiah McGaughey’s work moved quickly from collaborator to proprietor, with each role tightening the line between concept and…
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Master distiller / blender
Joy Perrine
For Joy Perrine, bartending reads less like performance than serviceable design: the drink has to land with character, but it also has to belong in the room. Her work favors…
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Distiller
Joy Spence
Rum blending at Appleton Estate is technical work: sensory memory, chemistry, inventory judgement, and consistency across mature stocks. Joy Spence holds the title of Master…
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James Beard Award winner
Joyce Goldstein
American chef Joyce Goldstein built her name on Mediterranean cooking that stayed exacting without narrowing the field. In San Francisco, Square One became the place where that…
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Chef
Juan Cruz
Juan Cruz is El Salvadoran by nationality. ## Coming Up Training at Double Tree Hotels gave Juan Cruz an early grounding in hotel-side discipline: timing, consistency, and the…
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Bartender / bar director
Juan David Zapata
Juan David Zapata moves through drinks work with the kind of quiet authority that is usually built over time rather than announced. As co-founder of Juniper Drinks and founder of…
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Chef
Juan Gómez
## Coming Up At La Azotea, the craft is one of long tenure and clear authorship. Juan Gomez has been chef/owner there since 2010, and that kind of continuity matters: a room…
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Chef
Juan Manuel Barrientos Valencia
The achievement sits on top of a career built by a Colombian cook and businessman whose name is attached to a growing hospitality structure, not just a single dining room. ## The…
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Chef
Juan Mari Arzak
Near San Sebastián, Basque cooking is measured against fish, family houses, and the working habits of the stove. At Arzak restaurant in San Sebastián, Spain, Spanish chef Juan…
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Restaurateur / hotelier
Juan Rivera
From dishwashing 12 years ago to Senior Executive Chef at Barcelona Wine Bar in 2018–2019, Juan Rivera’s career reads as accumulation: station work, title by title, until the job…
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World's 50 Best
Juan Roca
Juan Roca works within a format where family name, service discipline, and kitchen control sit in the same frame. At El Celler de Can Roca, the craft is not presented as theater;…
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Chef
Juan-Pablo Perez
In the kitchen, the work centers on dry ageing and a high-temperature grill, with the craft held to beef, heat, and timing. Juan-Pablo Perez has built that method across hotel…
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Head Chef
Juanen Benavent
Juanen Benavent is the head chef at Saó in Barcelona.
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James Beard Award winner
Judith Jones
Judith Jones served as senior editor and vice president at Alfred A. Knopf, a post that placed her among the most influential editors in American food publishing. In food writing,…
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James Beard Award winner
Judy Rodgers
American chef Judy Rodgers built her reputation at Zuni Café in San Francisco, where she became Pioneering Co-owner and chef in 1987. The work associated with her name favored…
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James Beard Award winner
Judy Wicks
Judy Wicks built White Dog Café in University City, Philadelphia, Pennsylvania, and ran it from 1983 to 2009, using the restaurant as a platform for local sourcing and civic…
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James Beard Award winner
Julee Rosso
## Coming Up At The Silver Palate in New York City (1977–1988), Julee Rosso worked as co-founder and operator of a gourmet food shop, a role that set the tone for the rest of her…
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Culinary legend
Julia Carolyn Child
## Where It Started Pasadena marked Julia Carolyn Child’s American beginning, but the formation that shaped her public work ran through two institutions: Smith College and Le…
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Culinary legend
Julia Child
## The Climb Training at **Le Cordon Bleu** gave Julia Child the baseline that later made her public teaching legible: French technique handled with discipline, precision, and…
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James Beard Award winner
Julia Harding
Julia Harding holds a distinct place in wine writing: senior editor at JancisRobinson.com, and an editor and writer whose focus on oenological and viticultural matters is marked…
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Wine authority
Julia Harding MW
## The Path At Cambridge, Julia Harding MW built the habits that suit reference work: close reading, clean structure, and a tolerance for detail. In wine, that discipline found a…
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Michelin-starred chef
Julia Komp
## The Path In Cologne’s kitchens, Julia Komp moved through a clear progression of station work: cook trainee at Zur Tant in Cologne's Porz district, training cook at La Société…
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James Beard Award winner
Julia O'Malley
## The Essentials Cookbook curation and family cooking sit side by side in Julia O'Malley’s work, with Alaska’s food culture as one anchor and the home kitchen as the other. The…
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World's 50 Best Bars
Julia Reingold
Julia Reingold holds the head bartender role at The NoMad in New York City, a position that places her inside one of Manhattan’s most closely watched rooms, where service has to…
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James Beard Award winner
Julia Turshen
Julia Turshen is a cookbook author whose work centers on home cooking. She studied at Barnard College. ## Coming Up Julia Turshen trained at Barnard College, then built her early…
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Chef
Julian Ludes
## The Path At Weingut Hermann Ludes in Thörnich, Mosel, Germany, continuity is built through repetition: cellar work, vintage after vintage, and the handover of a family estate…
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James Beard Award winner
Julian Niccolini
In 1995, Julian Niccolini co-owned the Four Seasons Restaurant in New York City, a position that capped a career built in public and over time. The work began in 1975 at Palace…
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Master distiller / blender
Julian Van Winkle
## The Essentials Bourbon is the trade attached to Julian Van Winkle, and the way he describes it points to a category governed less by lifestyle polish than by restraint,…
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Chef
Juliana Latif
## At a Glance Family kitchens can train for scale. In Juliana Latif’s case, growing up working side by side with siblings in a Connecticut shop kitchen meant learning repetition,…
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World's 50 Best Bars
Juliane Reichert
## The Climb Training at Eberhard Karls University of Tübingen gave Juliane Reichert a base for reading standards, context, and the systems that hold quality in place. The work…
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Pastry chef
Julie Adauto
Julie Adauto’s pastry work is built on disciplined technique rather than flourishes for their own sake. In El Paso, that training comes into view through desserts that balance…
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