The People · Page 145
The artisans of taste.
James Beard Award winner
Kevin Alexander
As National Writer-at-Large at Thrillist, American restaurant and bar reporting is Kevin Alexander’s beat: counters, dining rooms, kitchens, and the conversations that show how…
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James Beard Award winner
Kevin Boehm
## The Path At the center of Kevin Boehm’s work is ownership with range: building restaurants, shaping rooms, and keeping the operating idea tight enough for chefs to do their…
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Chef
Kevin Bryant
## The Path The cooking of Italy supplied the first working grammar: repetition, heat, patience, and the discipline of restraint at Tony’s in Houston, where Kevin Bryant trained…
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Chef
Kevin Gillespie
## Coming Up Kevin Gillespie trained at Art Institute of Atlanta before becoming co-owner and Executive Chef at Woodfire Grill in Atlanta, a position that put his work into one of…
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Bartender / bar director
Kevin Kos
Kevin Kos moves through hospitality with the poised, quietly decisive energy of someone who understands that a bar is never just a bar. It is choreography, atmosphere, timing, and…
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Other
Kevin Lane
Kevin Lane, chef/owner of The Cookery in Seward, Alaska since 2015, is a James Beard Award semifinalist. That recognition places his work in a national frame, but the daily…
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Other
Kevin Lee
Before Kevin Lee became owner of Birdies by Chef Kevin Lee, a modern Korean steakhouse in Edmond, his formation began in Oklahoma: he grew up in a Korean-American family in…
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Pastry Chef
Kévin Matyasi
Fils du célèbre Pâtissier-Chocolatier Denis Matyasi, membre Relais Desserts depuis près de 20 ans, Kévin Matyasi incarne la relève d’une maison emblématique du Sud de la France.…
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Master distiller / blender
Kevin McCourt
Kevin McCourt took ownership of Cassanos in March, Cambridgeshire, in 2024, a move that sits at the intersection of hospitality, design, and business control. The work here is…
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Chef, Author & Open-Fire Cook
Kevin O'Connor
Kevin O'Connor is a California-based chef, author, forager, and olive oil sommelier known for outdoor and open-fire cooking. Raised in the Sierra Foothills, he brings more than…
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James Beard Award winner
Kevin Pang
Kevin Pang’s path has the pleasing inevitability of a career built at the intersection of discipline and appetite: journalism school first, business school after, and then a…
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Bartender / bar director
Kevin Patnode
That dual title places Kevin Patnode at a particularly demanding crossroads in bar culture, where the guest experience and the mechanics behind it have to move in lockstep. It is…
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World's 50 Best Bars
Kevin Rigault
## The Climb At Bar Les Ambassadeurs, Hôtel de Crillon, Paris, Kevin Rigault’s progression from bar manager earlier in 2022 to bar director later that year reads as a study in…
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Head Chef
Kevin Romes
Kevin Romes is Head Chef at Atelier.
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James Beard Award winner
Kevin Russell
Refined pub grub depends on a narrow balance: comfort has to read immediately, while the work behind it keeps the plate from feeling casual by default. In Kevin Russell’s cooking,…
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Head Chef
Kevin Scanlan
Kevin Scanlan is Head Chef at Gilpin Lodge Country House Hotel. His city is unknown.
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Master Sommelier
Kevin Vogt
Kevin Vogt’s work sits in the disciplined end of the wine trade: service, purchasing, list building, and leadership, all held to the same standard. In 2016, he became Vice…
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James Beard Award winner
Kevin Zraly
Kevin Zraly’s career reads like a classic hospitality ascent: from the dining room to the classroom, and then into one of the most storied wine posts in New York City. He began…
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Bartender / bar director
Keyatta Mincey Parker
## At a Glance At A Sip of Paradise Garden in East Atlanta Village, Atlanta, Georgia, United States, the bar is treated as the main working surface, and bar director Parker builds…
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James Beard Award winner
Khatera Shams
Khatera Shams works at Sunshine Spice Bakery & Cafe in Boise, Idaho, in a role built on repetition, timing, and cross-training across the line. The work moves between heat, flour,…
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Bartender / bar director
Kiefer Sutherland
Born in London, Kiefer Sutherland talks about cooking in a register that avoids polish. The kitchen, in his telling, is a place where small errors carry real consequence, and he…
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Master distiller / blender
Kiichiro Iwai
Kiichiro Iwai sits inside Japanese whisky as a maker defined by precision, restraint, and a low-key standard of execution. In that register, Kiichiro Iwai reads less as a…
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Bartender / bar director
Kilo Filipushko
Prosecco DOC cocktails are the clearest marker in Kilo Filipushko’s 2025 profile. They point to a drinks style built on brightness, lift, and control, with the bar set up to read…
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James Beard Award winner
Kim Bartmann
Kim Bartmann is CEO of The Bartmann Group in Minneapolis, Minnesota, United States. She has built her career as a restaurateur and keeps her pace in check with her own line: “I’ve…
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James Beard Award winner
Kim Boyce
Kim Boyce moved from pastry kitchens at Spago in West Hollywood and Campanile in Los Angeles to Portland, Oregon, where she has been owner and pastry chef at Bakeshop since 2011.…
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James Beard Award winner
Kim Foster
Kim Foster is an author and TEDx speaker. She writes about culture, food, family, community, equity, foster care + poverty, and describes herself as a social scientist and a James…
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Wine authority
Kim Marcus
Price is part of wine criticism when the work is being done for drinkers rather than for display. In Kim Marcus’s writing for Wine Spectator, where he became an author in 2012,…
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Chef
Kim Öhman
## The Path Technique is the thread through Kim Öhman’s early kitchen work: Edsbacka Krog, then Fat Duck in UK, then Per Se in New York. That route built a pastry and dessert…
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Master of Wine
Kim Oshiro
Kim Oshiro earned the Master of Wine title in 2026, and that credential now sits at the center of the work: a hard-won mark of precision applied in the room, not kept on a shelf.…
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James Beard Award winner
Kim Severson
Food reporter at The New York Times, Kim Severson has built a career on reporting that treats food as a way to understand culture and public life. Born in the Midwest to a big…
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Restaurateur / hotelier
Kimani Kiarie
At Five Senses Restaurant in Nairobi, the work sits at the point where Kenyan memory meets French technique. Kimani Kiarie uses that overlap to build plates with structure and…
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World's 50 Best Bars
Kiowa Bryan
Kiowa Bryan has bartended at Eveleigh in Los Angeles and the work centers on cocktails and bartending. Bryan has said, "I kind of got the bartending bug in New Jersey." In 2011,…
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Bartender / bar director
Kirill Runkov
## The Path Kirill Runkov’s route into bartending moved through a string of rooms rather than a single origin point. He started behind the bar in United States, working as…
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Bartender / bar director
Kirk Estopinal
## Coming Up Technique in two cities set the frame for Kirk Estopinal: The Violet Hour in Chicago and Bellocq in New Orleans. Those rooms helped define a style that keeps…
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Director
Kirsten Tibballs
Director of Savour School in Melbourne marks the working center of Kirsten Tibballs’s profile: chocolate, patisserie, education and repeatable technique brought under one roof.…
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Founder and Creative Director
Kit Kemp
Founder and Creative Director of Firmdale Hotels in London and New York since 1985, Kit Kemp works in a branch of interior design where hospitality is built through colour,…
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Bartender / bar director
Kitty Amann
Kitty Amann serves as New England Market Manager for Uncle Nearest Premium Whiskey in New England, United States, a role built on regional follow-through, clear communication, and…
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James Beard Award winner
Kitty Crider
## The Idea Food-page work treated the meal as a recurring civic subject, not as display copy or occasion coverage alone. In Kitty Crider’s work, food functioned as a local beat:…
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Chef
Klaus Georis
Formation is the clearest way to read Klaus Georis. Quince, an internship at In De Wulf in Flanders, Belgium, and time with the team at Atelier Crenn sit behind Maligne in…
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Winemaker
Klaus Vorgrimmler
Klaus Vorgrimmler is the winemaker of Demeter Weingut Klaus Vorgrimmler in Freiburg im Breisgau, Germany. His work is defined by biodynamic attention to the vineyard and by a…
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Chef guiding Eliane's 15-course dinner
Kobe Desramaults
From Poperinge and Belgian by origin, the cooking associated with Kobe Desramaults works from proximity: nearby ingredients, foraged elements, and heat used with control rather…
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World's 50 Best
Kobus van der Merwe
Born in the Kalahari, in Sishen, Kobus van der Merwe came up in a landscape that teaches patience, thrift, and respect for what survives. Culinary school gave him the formal base;…
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Chef
Koebi Nett
## Career Koebi Nett’s early formation was built on service work, not abstractions: he cooked at Stadtkeller from 1983 to 1985, a practical start that points to kitchen discipline…
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Master distiller / blender
Koichi Inatomi
Whisky recognition tends to accrue to work that holds a house style across years rather than to single public moments. Whisky Magazine’s Hall of Fame induction in 2016 placed…
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Chef-Owner
Konstantin Kuntzsch
Konstantin Kuntzsch is Chef-Owner of MiZAR. The city is unknown.
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James Beard Award winner
Koren Grieveson
Koren Grieveson’s career was built in rooms that reward repetition, discipline, and control. The long center of that resume ran from 2003 to 2012 at avec, where the work as Chef…
View →Field leader and family-farm steward
Korio Masumoto
A Masumoto family-farm steward who supports the orchard during the summer harvest season and family operations.
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Chef
Kostas Papathanasiou
Kostas Papathanasiou is Culinary Director at Lita in Marylebone, London. Born and raised in Greece, he cooks Modern Mediterranean food through a precise, disciplined register…
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Winemaker
Kostis Dalamara
Kostis Dalamara is the winemaker of Dalamara in Naousa, Greece, with a focus on Xinomavro wines. His biography is direct: study in Beaune, ownership from 2011, and work at the…
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Winemaker
Kostis Dalamaras
Kostis Dalamaras has held the winemaker’s role at Dalamara Winery in Naousa, Greece, from 2011 to the present, and that continuity is central to the work. In a trade often shaped…
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Pastry chef
Kris Harvey
## The Path Kris Harvey’s story begins in downtown Edmonton, where the rhythm of the city seems to have shaped the pace of his own ambition. Long before he became known for…
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James Beard Award winner
Kris Komori
James Beard Foundation Award for Best Chef: Mountain, 2023, defines Kris Komori’s rise. He studied at the College of Idaho in 2005, is originally from Portland, and cooks as a…
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James Beard Award winner
Krista Kern Desjarlais
## The Path At Bresca in Portland, Krista Kern Desjarlais worked as chef and owner, a role that established the exacting, personal register that carries through her later work.…
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Culinary legend
Kristen Kish
Born in Seoul in 1983, Kristen Kish built her reputation on a register that balances clean technique with the pull of familiar food. Midwest staples like meatloaf and casseroles…
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James Beard Award winner
Kristin Eddy
From The Culinary Institute of America into the pace of New York City kitchens, Kristin Eddy built a pastry practice through repetition, timing, and control under pressure. The…
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James Beard Award winner
Kristina Cho
Kristina Cho works in Cleveland, Ohio, as a cookbook author and culinary content creator, with Eat Cho Food established in 2017. The practice sits in the workable space between…
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James Beard Award winner
Kristina O’Neal
## The Climb Hospitality design here is built from multidisciplinary training and practice rather than a single interiors lane. Carnegie Mellon University and Cornell University…
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James Beard Award winner
Krystle Swenson
Krystle Swenson is Executive Pastry Chef at The Resort at Paws Up in Greenough, Montana, where her desserts now help shape the last, lingering impression of a meal. In 2021, she…
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Chef
Kujtim Atashi
In a city known for precision, polish, and a restaurant culture with little patience for anything less than considered, his work is a kitchen that asks for consistency, restraint,…
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Kurt Evans
## At a Glance - The work is tied to civic action: Evans uses food to open conversations and to push policy and organizational change around mass incarceration in America. He has…
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Kurt Josef Zalto
Kurt Josef Zalto is a sixth-generation glassmaker, co-founder of the new Josephinenhütte, and the exclusive designer of its glass collection since 2019.
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Other
Kwasi Kwaa
Kwasi Kwaa, chef-partner at Comfort Kitchen in Boston, works with a line that is clear enough to read in the food: Ghanaian roots, West African reference points, and global…
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Hotelier
Kwek Leng Beng
Development finance in post-1960s Singapore required operators who could read land, capital, and timing in the same frame. Kwek Leng Beng entered that trade through Hong Leong…
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Kwon Young-woon
## The Path In Seoul, where Mitou remains based, that focus reads as kitchen discipline rather than self-mythology. The result is a practice shaped by consistency, precision, and…
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Executive Chef (Chinese Cuisine)
Kwong Wai Keung
Cantonese kitchen discipline is often formed before any public recognition, in prep work, heat control and service tempo. In a Central hotel kitchen in Hong Kong, Kwong Wai Keung…
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Other
Kyle Knall
Kyle Knall has been chef and co-owner of Birch in Milwaukee, Wisconsin, since 2021, and the title fits with a kind of quiet authority: this is cooking that feels both grounded and…
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Bartender / bar director
Kyle Wilkinson
Kyle Wilkinson. ## Coming Up That kind of early kitchen education is less about flourishes than about control — learning to hold pace, keep standards, and build muscle memory…
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World's 50 Best
Kylie Kwong
Her career shows how technique can extend beyond the pass without losing its discipline. In Kylie Kwong’s case, food is not treated as a private pursuit but as a working language:…
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Pastry chef
Kyo Yi Lee
## At a Glance Pastry work is built on precision, patience, and control of finish, and Kyo Yi Lee is identified simply within that discipline as a pastry chef. With no dated…
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Master Sommelier
Kyungmoon Kim
## Coming Up The work of service, cellar management, and beverage leadership runs through Kyungmoon Kim’s career with unusual consistency. Trained at the Culinary Institute of…
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James Beard Award winner
L. Timothy Ryan
Born in 1958, L. Timothy Ryan’s work shows how a career can deepen inside one institution rather than move by way of constant reinvention. Study at the University of New Haven and…
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Bartender / bar director
Lachie Gunner
Lachie Gunner is a local distiller, and that simple designation carries the whole shape of his public identity: a maker working close to place, drawn into the disciplined, quiet…
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World's 50 Best Bars
Lara Rawa
She moves through restaurants and bars with the instinct of someone collecting more than impressions. “I go to restaurants, I go to bars and I would always ask questions,” she…
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Winemaker
Larissa Desperiez
Her work is defined by the cellar: oenology, chai responsibility, and the daily discipline of making wine at the estate. In the quiet architecture of vats, barrels, and the…
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James Beard Award winner
Larry D’Amico
## Coming Up At D'Amico & Partners, the kitchens of all projects have been shaped under the long oversight of Larry D'Amico, co-founder and guiding hand since 1982. The work reads…
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James Beard Award winner
Larry Delgado
## The Path The discipline of front-of-house operations shows up early in Larry Delgado’s work. As managing partner at Carrabba’s Italian Grill in Austin, Texas, he took on the…
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James Beard Award winner
Larry Forgione
## The Climb Training at the Culinary Institute of America gave the work its base, and Michel Bourdin at the Connaught Hotel in London, England supplied the next layer of…
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Master distiller / blender
Larry Kass
In 1998, Larry Kass joined Heaven Hill Distillery in Kentucky, beginning a run inside the company that would later shape his communications work. The value in that kind of…
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Master Sommelier
Larry O'Brien
## Coming Up Wine service is the craft here: reading a room, sequencing a bottle list, and keeping the exchange precise without making it stiff. Larry O'Brien’s early work moved…
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Sommelier
Larry Stone
## The Making Wine service at a high level is built first on palate training, then on repetition in dining rooms where selection, timing, storage, and guest read all meet at the…
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Bocuse d'Or laureate
Lars Erik Underthun
## Where They Are Now Norwegian gastronomy here reads as a discipline of accumulation: Sogn videregående skole and Norsk Hotellhøgskole gave Lars Erik Underthun the formal base,…
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James Beard Award winner
Lars Williams
Co-founder of Empirical Spirits in Copenhagen since 2017, Lars Williams built his practice through research and kitchen work rather than a single straight line. The throughline is…
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Bartender / bar director
Laura Brady
## At a Glance Taste here runs on contrast: crab and ramen sit on the same table, and Laura Brady’s palate makes room for both. Crab points to warm butter and summer service,…
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James Beard Award winner
Laura Calder
Laura Calder writes the Substack newsletter *A Breath of French Air*, and the title fits a practice built around French table culture, disciplined language, and close attention to…
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Executive Pastry Chef
Laura Cronin
Laura Cronin works in the pastry section where restaurant discipline, plant-based constraint, and service pressure meet. The Executive Pastry Chef role at Eleven Madison Park in…
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Bartender / bar director
Laura Cullen
## Coming Up Liberty Consulting, founded by Laura Cullen, reads as a practice built on composure and measured judgment. The work here is not framed by theatrics; it is shaped by a…
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Master Sommelier
Laura DePasquale
## The Path Training at SUNY Purchase gave Laura DePasquale the base, but the work was built in rooms with different demands: beverage direction at Royalton Hotel in New York, bar…
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Bartender / bar director
Laura Duca
Laura Duca is a highly specialized head mixologist. The title is precise and spare, and it gives her biography its entire shape. It also leaves the rest tightly bounded to that…
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World's 50 Best
Laura Hernández
## The Climb Pairing is the core of Laura Hern’s work: the discipline of making one element show the shape of another. In Bogotá, that craft has been built across gastronomy,…
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Wine luminary
Laura Jewell
Laura Jewell treats wine trade travel as a working tool, not a courtesy stop. The useful exchange happens between producers and buyers, between sommeliers and the regions they are…
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Pastry chef
Laura Johnson-Lachowecki
Laura Johnson-Lachowecki’s work traces a practical line through baking, pastry, and service, with each role adding another layer of technical control. Since 2015, she has worked…
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Master Sommelier
Laura Maniec
Laura Maniec owns Corkbuzz in New York City. The work around her name has moved from formal service training to a broader, contemporary language of hospitality, with wine treated…
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Bartender / bar director
Laura Newman
## Coming Up At Queen’s Park, Laura Newman is the owner shaping the venue’s day-to-day rhythm and its public-facing standard. The work reads as operational rather than…
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Bartender / bar director
Laura Schacht
Laura Schacht is Head of External Affairs and Sustainability EECM-Benelux at SUNTORY BEVERAGE & FOOD Europe in Amsterdam, North Holland, Netherlands, where the work sits between…
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James Beard Award winner
Laura Schenone
## At a Glance Laura Schenone won a James Beard Award for *A Thousand Years Over a Hot Stove*, the book that established her public standing and set the terms of her work in food…
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Pastry chef
Laura Schneider
Laura Schneider is the pastry chef at Jaune Citron in Strasbourg. Before she found her way into pastry, she trained as a primary school teacher and worked in that role, bringing…
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Winemaker
Laura Seufert
## Coming Up Laura Seufert’s path into wine was shaped with the kind of steady, practical rigor that suits the craft: first at Bayerische Landesanstalt für Weinbau, Veitshöchheim,…
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James Beard Award winner
Laura Shapiro
Journalist and culinary historian Laura Shapiro has built a body of work around the kitchen as a place where culture, power, memory, and gender are negotiated in plain view. Her…
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Head Sommelier
Laura Vidal
Laura Vidal is Head Sommelier at La Mercerie.
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James Beard Award winner
Laura Werlin
Laura Werlin’s work shows what happens when reporting discipline gets turned toward a single subject and kept there. Fifteen years in television news trained her on timing,…
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