The People · Page 144
The artisans of taste.
Master of Wine
Julie Chéné Nyheim
Julie Chéné Nyheim is a Norwegian wine professional and Managing Director at Vinordia AS, working where commercial discipline meets the practical language of the trade. Her…
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Master Sommelier
Julie Cohen Theobald
## Career Julie Cohen Theobald’s work sits at the intersection of standards, education, and brand management. In trade terms, that means translating complex systems into something…
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Master Sommelier
Julie Dalton
## Coming Up Wine service is where Julie Dalton built her base: on the floor, in the room, and under the pace of a working shift. At Texas A&M University, while she was still in…
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Sommelier
Julie Dupouy
## The Path Sommelier consulting and wine education are the base of Julie Dupouy’s work, but not the limit of it. Her practice moves from the table to training, event hosting,…
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Pastry chef
Julie Eslinger
Julie Eslinger is the Executive Pastry Chef at The Country Club at Castle Pines in Castle Rock, Colorado, where sugar work, chocolate, and cake are handled with measured control.…
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James Beard Award winner
Julie Powell
Born on April 20, 1973, and raised in Austin, Texas, Julie Powell is associated above all with the Julie/Julia Project, the 2002 Salon blog built around cooking every recipe in…
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Pastry chef
Julien Alvarez
Since 2021, Ladurée has put Julien Alvarez in charge of the pastry counter’s daily standard, and the work asks for the kind of control that a house with a long memory demands.…
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Winemaker
Julien Barraud
Winemaker Julien Barraud leads Domaine Daniel & Julien Barraud in Vergisson, France. That is the central fact: his work is tied to one estate, one place, and a winemaking role…
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Winemaker
Julien Berjal
"I live within my vineyard." For Julien Berjal, owner of Château Le Châtelet in Saint-Émilion, that line sets the scale of the work: close, continuous, and measured against the…
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Master of Wine
Julien Boulard
A Master of Wine credential belongs to a narrow technical register: tasting, theory, service context, and disciplined judgement under examination. In Julien Boulard’s case, that…
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Pastry chef
Julien Dugourd
I wanted to do this job from a very young age, so I started with a CAP in cooking at hotel school. That early decision points to a career built on repetition, technical…
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Chef-Owner
Julien Konrad
Julien Konrad is Chef-Owner of Auberge Communale. He works at Auberge Communale.
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Winemaker
Julien Renard
Julien Renard has been the winemaker at Weinbau Julien Renard in Winningen, Germany since 2018, a role that binds his name to a single estate and a single town with quiet clarity.…
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Winemaker
Julien Richard
Julien Richard has been the winemaker of Château Tour Bayard in Montagne since 2012. That year marked both the handover from his mother, Fanny, and the continuation of a family…
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Julien Verrat
## The Path At La Table des Matrus in Saint-Étienne, the work is built on restraint, timing, and the discipline of seasonal change. Julien Verrat’s role there is defined less by…
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Michelin-starred chef
Julio Biosca
Julio Biosca earned a Michelin star in 2009 at Casa Julio in Fontanars dels Alforins, Valencia, and he remains the chef there today. That continuity is the point: a…
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Sommelier
June Rodil
## Training and Lineage Hospitality training often starts on the floor, where pacing, tableside language, and service recovery are learned in real time. June Rodil’s entry into…
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Chef
Junichi Kato
Training in Lyon and work across Japan, France, and Denmark shaped the cuisine Junichi Kato now serves at L’ARGENT. The line runs from Shizuoka Prefecture to Tsuji Culinary…
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Pastry chef
Junji Tokunaga
## Career Pastry discipline at The Ritz-Carlton, Tokyo gave Junji Tokunaga a working base in exacting service, consistency, and the pressure of luxury production. He held the…
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James Beard Award winner
Junot Díaz
Japanese cuisine defines Junot Díaz’s stated specialty, but the way he speaks about food suggests something more intimate than category: a preference for directness, for the…
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Chef
Junya Hashimoto
Junya Hashimoto holds the chef role at Sushi M in Tokyo, Japan, within a form of Japanese dining where the counter makes technique visible. The public record is spare: a past chef…
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Head Chef
Jürgen Grether
Jürgen Grether is the head chef at Sennhütte in Kleines Wiesental.
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Winemaker
Jürgen von der Mark
## Coming Up Since 2003, Jürgen von der Mark has held the owner, cellar manager, and winemaker roles at Weingut Jürgen von der Mark in Baden, Germany, a setup that keeps one…
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Chef
Justin Carlisle
Justin Carlisle is the chef-owner of Ardent in Milwaukee, Wisconsin, United States. The work reads as direct and controlled, with the pressure of ownership carrying through the…
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James Beard Award winner
Justin Hammack
Justin Hammack founded Wine Folly in 2011, shaping it with his partner as a wine club built around a simple but expansive idea: each month would open the door to a new wine…
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Sommelier
Justin Ho Li Vern
## Coming Up In hospitality, wine and sake work as tools of service, and Justin Ho Li Vern has built a career around that register. His path has moved through classrooms, dining…
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Bartender / bar director
Kae Yin
## Coming Up Founding a venue is often the first proof of a maker’s point of view. At Aha Saloon, Kae Yin showed the instincts that matter early in hospitality: shaping…
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Other
Kaitlin Guerin
Pastry chef at Lagniappe Bakehouse in New Orleans, Kaitlin Guerin works in a role as specific as the bakes attached to her name. The picture is concise: a local pastry kitchen, a…
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World's 50 Best Bars
Kaitlin Wilkes
## The Climb Royal Roads University is where Kaitlin Wilkes trained before moving into service and management roles that span London and Stockholm. At The Savoy (American Bar) in…
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James Beard Award winner
Kaitlyn Goalen
Author Kaitlyn Goalen’s work is built on editorial discipline and a steady appetite for the structures around food: hospitality, local food systems, and sustainability. From New…
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Bartender
Kaitlyn Stewart
Creator of Like•a•ble Cocktails (Vancouver, Canada), Canadian bartender Kaitlyn Stewart works in the practical architecture of cocktails: balance, recall, welcome, and service…
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Master Sommelier
Kamal Malik
In 2025, a Decanter World Wine Awards judging seat in London placed blind tasting at the centre of the work: controlled attention, recall, restraint, and the ability to separate…
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Pastry chef
Kamal Rahal
President of the Moroccan Federation of Culinary Arts, Kamal Rahal is a Moroccan leader whose work spans national, continental, and international culinary bodies. He serves as…
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Pastry chef
Kamal Rahal Essoulami
Moroccan by nationality, Kamal Rahal Essoulami’s profile is built on formal training, regional leadership, and recognition tied to a major industry milestone. The record here is…
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Bartender / bar director
Karan Dhanelia
World Class recognized Karan Dhanelia in 2026 for innovative cocktails, including a black garlic gin cocktail at Atelier V. The nod fits a bartender whose work is built on…
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James Beard Award winner
Karen Akunowicz
James Beard Foundation Award winner Karen Akunowicz leads Fox & the Knife enoteca in Boston, where her work earned Best Chef: Northeast in 2018. Her career has moved through…
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James Beard Award winner
Karen Barker
## At a Glance Texture, craft, and handwork shaped Barker’s desserts. The signal was direct: the sweet should read as made by hand, not as a generic finish. ## Signature Karen's…
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James Beard Award winner
Karen Brooks
Karen Brooks has spent her career writing about restaurants with deadline pressure in mind, and that urgency has shaped not only the way she works, but the way she eats. Her…
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James Beard Award winner
Karen DeMasco
## The Climb DeMasco’s pastry is built from grain, produce, and texture. In her hands, sweets stay grounded in structure and light in finish, as in Sweet Corn Budino with…
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Master of Wine
Karen Hong Liu
## Career Karen Hong Liu’s profile sits at the meeting point of executive management and wine scholarship. Based in Hong Kong, she is General Manager of Pinnacle APEX Ltd, a role…
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James Beard Award winner
Karen MacNeil
Karen MacNeil chairs the Wine Department at the Culinary Institute of America in Napa Valley, California, and her specialty is wine and food pairing. She also served as…
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Winemaker
Karen Michel
In Dittelsheim-Heßloch, Germany, the work at Cisterzienser Weingut begins outside, with vineyard conditions and the daily changes that shape purely organic cultivation before any…
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James Beard Award winner
Karen Washington
## The Essentials Food justice, food access, and community gardening sit at the center of Karen Washington’s practice. Raised in the Jacob Riis Houses on the Lower East Side of…
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Other
Kari Shaughnessy
Kari Shaughnessy has been chef and owner at Hayward in Carlton since 2025, an arrival reached by way of pastry work, the Michelin-starred kitchen of Sons & Daughters in San…
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Pastry chef
Karim Bourgi
From Le Cordon Bleu Paris in 2000, Karim Bourgi built his practice in pastry around precision, restraint and chocolate. Born in Senegal to Lebanese parents, he works across…
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Winemaker
Karl Todeschini
Karl Todeschini works as winemaker / vigneron at Château Mangot in Saint-Émilion, Bordeaux, France, in a single-estate role that leaves little room for theater. The work is built…
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Chef-Owner
Karl-Nikolas Spitzner
Karl-Nikolas Spitzner is the chef-owner of Spitzner in Münster.
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Chef
Karla Hoyos
Karla Hoyos has owned Tacotomia in Miami since 2021. Before that current chapter, she served as chef de cuisine at The Bazaar by José Andrés in Miami from 2018 to 2022, after…
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Head Chef
Kasia Piątkowska
Kasia Piątkowska is Head Chef at Tropea. The city is unknown.
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World's 50 Best Bars
Kate Boushel
## Coming Up Hospitality work and bar service gave Kate Boushel a practical entry into Montreal’s drink trade: she trained at Concordia University, then moved into the city’s bar…
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Wine luminary
Katherine Cole
Communications, consulting, and wine define Katherine Cole’s work at katherinecole.com. The practice reads like the output of long, close attention: tasting carefully, listening…
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James Beard Award winner
Katherine West Defoyd
Katherine West Defoyd’s credit on *The High-Protein Cookbook* (2000) places her in the working line of cookbook authorship, where the job is to make recipes legible, usable, and…
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Master distiller / blender
Kathleen Dibenedetto
## The Climb At Beam Suntory, Kathleen Dibenedetto’s 1991 start became a long run in brand stewardship: learning how to shape luxury spirits with consistency, pressure, and a…
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Master of Wine
Kathleen Van den Berghe
## Coming Up Training in wine and business sets the framework here: Syntra and WSET gave Kathleen Van den Berghe a technical base, while a spell as consultant at McKinsey and…
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Winemaker
Kathrin Hartmann
Kathrin Hartmann is cellar master at ck-Weine in Schinznach Dorf. Her work is rooted in the same estate where she is also identified as a winegrower, linking vineyard labor and…
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Master Sommelier
Kathryn Morgan
## The Path As a sommelier in Washington, D.C, she built the base of her wine career in a city that demands precision. At 2941, working as a restaurant worker, she learned the…
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James Beard Award winner
Kathy Cary
James Beard Award nominee Kathy Cary built her reputation in Louisville kitchens, where her name became closely tied to a style of cooking that feels both rooted and gently…
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World's 50 Best Bars
Kathy Casey
## Coming Up Kathy Casey’s work sits between the kitchen and the bar, with culinary technique applied to cocktails and liquid service. That cross-training shows up in a body of…
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James Beard Award winner
Kathy Gunst
Kathy Gunst brings a steady, clarifying presence to the food landscape as Resident Chef at Here and Now, where her voice has long offered listeners something increasingly rare:…
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Culinary legend
Katie Lee
## Coming Up Miami University is the credential here, but the craft signal comes later: on **Iron Chef America (2007)**, Katie Lee entered as a judge, a role that depends on…
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James Beard Award winner
Katie Quinn Davies
## Coming Up Food and lifestyle photography sits at the center of Katie Quinn Davies’s practice, with the camera carrying equal weight to the page and the plate. From Dublin,…
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Bartender / bar director
Katie Renshaw
## At a Glance The bar program at Bambi in Chicago, Illinois, shows Katie Renshaw working in a register that balances modern technique with an easier touch. As owner/operator in…
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Culinary legend
Katie Stipe
## At a Glance Katie Stipe is a bartender tied to Flatiron Lounge in New York City in 2006. That single credit is the whole record here, and it reads with the precision of a…
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Master distiller / blender
Katrina Egbert
Visitor-center marketing at Wild Turkey Distillery in Lawrenceburg, Kentucky, put Katrina Egbert in the part of bourbon work where the product meets the public. That role sits on…
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Bartender / bar director
Katy Casbarian
“Two things stand out to me. First, always expect the unexpected.” ## The Climb Restaurant stewardship starts with systems before it becomes inheritance. Cornell University gave…
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Pastry chef
Katzie Guy-Hamilton
## The Climb French Culinary Institute is the baseline in Katzie Guy-Hamilton’s work: formal training before the shift into professional kitchens, pastry, and chocolate. That…
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Master distiller / blender
Kaveh Zamanian
Kaveh Zamanian’s career reads like a study in focus: a distinct point of view, a clear sense of place, and a devotion to two spirits categories that define the work around his…
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James Beard Award winner
Kavi Thakrar
Kavi Thakrar is co-founder and creative director of Dishoom in London, a role that has given him both authorship and stewardship over one of the city’s most recognisable dining…
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Chef de Cuisine
Kaylin Lloyd
Training in a professional kitchen is cumulative before it is expressive: school sets the base, station work tests it, and repeated service turns method into reflex. Formed at the…
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Bartender / bar director
Keegan McGregor
"Being able to connect with strangers has also been one of my favourite parts of the job. We have a chance to learn from one another, or if anything, share a laugh." In a bar…
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Head Chef
Keem Hughley
Keem Hughley is Head Chef at Realm. The city is unknown.
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Michelin-starred chef
Keith Braidwood
## The Climb At Braidwoods in Dalry, Scotland, continuity has been the working method: Keith Braidwood has served as chef and co-owner since 1994, and that long run has shaped the…
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Chef
Keith Clinton
Keith Clinton is Chef de Cuisine at Chez Philippe in Memphis, Tennessee, where the work sits between luxury-room polish and a direct read on place. In 2023, he served as Private…
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Winemaker
Keith Cruickshank
## Coming Up Benromach Distillery in Forres, Moray, Scotland, has kept Keith Cruickshank close to the work that defines Scotch production: hands-on process, steady judgement and…
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Culinary legend
Keith Famie
Keith Famie is an American owner and chef-restaurateur behind Les Auteurs in Royal Oak, Michigan, a role he has held since 1988. From that base, the work reaches past the room…
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Master Sommelier
Keith Goldston
## Coming Up Since 2017, the Master Sommelier role at Mastro’s Steakhouse in Houston has been built on measured service and exacting control, and Keith Goldston has worked inside…
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James Beard Award winner
Keith Luce
## The Climb Northern Italian cooking at Tavernetta is framed by restraint and small allowances; Keith Luce states the brief plainly: “Our intention is to make high-quality…
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Keith Martin
Keith Martin founded Elysian Fields Farm in 1989 and remains the owner and operator of the lamb farm behind the Pure Bred program.
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owner
Keith McNally
Owner of Balthazar in New York is the trade shorthand for Keith McNally’s work, but the practice is broader: restaurant-making as control of room, tempo, light, entrance, and…
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James Beard Award winner
Keith Pandolfi
Keith Pandolfi is the Food and Dining Writer for the Cincinnati Enquirer in Cincinnati, Ohio. He returned to Cincinnati from New York. His reporting leans toward Appalachian…
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Bocuse d'Or laureate
Keith Pears
Corporate Executive Chef at Accencis Group, Keith Pears has moved from line-level execution to multi-unit leadership, carrying service discipline from restaurants and hotels into…
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James Beard Award winner
Keith Schroeder
Keith Schroeder is originally from Long Island, and that background reads in the work: practical, disciplined, and attentive to process. ## The Path Training at Coles College of…
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James Beard Award winner
Kelly Whitaker
Kelly Whitaker leads Id Est Hospitality Group as owner and executive chef, with the role split between kitchen execution, restaurant building, and menu discipline. The work has…
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World's 50 Best Bars
Kelsey Ramage
## The Path The Oakwood in Vancouver gave Kelsey Ramage a working base in both floor management and wine service, and that combination stayed visible in the way she moved between…
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Pastry chef
Kelsie Vansant
## Coming Up Jefferson State Culinary and Hospitality program is where Kelsie Vansant built the habits that matter in a professional kitchen: repetition, clean timing, and a…
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Restaurateur / hotelier
Kemmons Wilson
Kemmons Wilson moved through the world of hospitality with a dual identity that feels, even in its restraint, elegantly exact: restaurateur and hotelier. Those two roles are the…
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Executive chef
Ken Chan
Since 2010, Cantonese kitchen leadership at Le Palais has put the form inside a Taiwanese hotel dining room; under Ken Chan, that room received Three Michelin stars in 2018. ##…
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Executive Chef
Ken Frank
Ken Frank is Executive Chef at La Toque.
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Master distiller / blender
Ken Grier
## Coming Up At HP Bulmer, Strongbow, Lego Group, Highland Distillers, Edrington Group and The Macallan, Ken Grier moved through marketing and malt whisky roles that sat close to…
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Brewer
Ken Grossman
Beer with a defined house character depends on repeatable process, raw-material choices, and the ability to make distinction legible in the glass. Ken Grossman’s work at Sierra…
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Chef-Owner
Kenichi Kawashima
Kenichi Kawashima is the chef-owner of Sushi Kawashima in Nara.
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Chef
Kenji Tang
## Coming Up Kopitiam work asks for repetition, timing, and control across breakfast service, stove work, and drink preparation. The craft at Ipoh Kopitiam sat in dishes and…
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Master Sommelier
Kenneth Fredrickson
Kenneth Fredrickson’s work has been shaped in rooms where the drink program is treated as part of the standard, not an afterthought. At Tenzing, A Wine and Spirits Company, his…
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Restaurateur / hotelier
Kenneth Hoffman
Kenneth Hoffman is president and Chief Operating Officer at Dividend Restaurant Group. ## The Path Kenneth Hoffman trained at Arizona State University before building a career…
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World's 50 Best Bars
Kenta Goto
Kenta Goto has spent his career shaping a style of bartending that feels both exacting and warmly expressive, first at Pegu Club in New York and later at Bar Goto in New York…
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Wine authority
Kerin O’Keefe
Today, Kerin O'Keefe works as a wine critic and author at kerinokeefe.com, with a voice built on long attention to one subject and one region. That kind of focus gives the writing…
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Wine luminary
Kermit Lynch
Kermit Lynch founded Kermit Lynch Wine Merchant in Berkeley in 1972, and from that base built more than a shop. The business grew into a retailer, distributor, and national…
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James Beard Award winner
Kerry Marhefka
She is co-owner of Abundant Seafood in Mount Pleasant, South Carolina, helping connect fishermen, chefs, neighbors, and fish coming fresh off the boat. ## The Climb A community…
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Pastry chef
Kerry Vincent
Kerry Vincent was a pastry chef, and that central fact carries the shape of her story. In a culinary world that often celebrates the heat and haste of savory kitchens, pastry asks…
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Chef
Kevin Adey
In Bushwick, Brooklyn, the work is built from dough, seasonal produce, and proteins handled with attention to heat and texture. In Kevin Adey’s hands, those basics become a…
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