The People · Page 147
The artisans of taste.
Winemaker
Loris Dall’Acqua
## The Essentials A sparkling-wine house is often defined first by its founding conditions: role, year, and place. For Col Vetoraz, those coordinates are co-founder, 1993, and…
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James Beard Award winner
Lorna Sass
Lorna Sass has led Life Coach Lorna Sass since 2010, carrying a long career in scholarship, kitchen craft, and personal development into a later-stage practice. The work is built…
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James Beard Award winner
Louis Esposito
Louis Esposito has been shaping beverage programs for Sage Restaurant Group in Denver since 2013. The work is built on layered training in hospitality management, catering…
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Winemaker
Louis Fourrier
Louis Fourrier is the son of renowned Burgundy winemaker Jean-Marie Fourrier and represents the fifth generation of his family at Domaine Fourrier in Gevrey-Chambertin, France. He…
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James Beard Award winner
Louis Osteen
## The Path Louis Osteen’s training moved through University of Carolina and Clemson University before the work settled into a sequence of Southern dining rooms, each one adding…
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World's 50 Best
Louis Outhier
Salt air, citrus, and the stone-edged light of La Napoule near Cannes framed Restaurant L'Oasis, the house most closely tied to Louis Outhier. There, the work was contemporary…
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Pastry chef
Louis-Ernest Ladurée
Louis-Ernest Ladurée was born on February 21, 1836, in Paris 8ème, France, into a family of Parisian millers. The family trade is the first fact that matters here: grain, milling,…
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Winemaker
Louise Chéreau
Louise Chéreau is the winemaker of Chéreau Carré in Saint Fiacre Sur Maine, France, working within a family business shaped as much by geography as by experience. Trained at the…
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Bartender / bar director
Louise Mc Guane
Louise Mc Guane has used family land near where J. J. Corry was originally based as working ground for a whiskey business that links place, memory and modern Irish whiskey. The…
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Pastry Chef
Love Gupta
Love Gupta works in the pastry station at Trèsind Studio in Dubai, United Arab Emirates. The cited craft is dessert work: a focused section of the kitchen where structure, timing,…
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World's 50 Best Bars
LP O'Brien
## Coming Up Concept work in hospitality is judged by how clearly an idea can be built, explained, and served. Beverage collaboration requires a different kind of fit: the drink…
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Pastry chef
Luc Dubanchet
## Coming Up Food media gave Luc Dubanchet his first working vocabulary: at Gault et Millau, he moved from food journalist to editor-in-chief before leaving print-side editorial…
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Pastry Chef
Luc Guillet
Depuis 50 ans, la Maison Guillet cultive une tradition unique, en refusant toute concession sur les ingrédients, en privilégiant les goûts francs. Dans cette maison au décor…
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Chef-Owner
Luca Berardino
Luca Berardino is the chef-owner of Andria in Dartmouth.
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Chef, La Bastide de Saint-Tropez (Restaurant Isoletta)
Luca Binaschi
Luca Binaschi is a chef from Lake Como, Italy, who joined La Bastide de Saint-Tropez as head chef starting April 18, 2025, for the 2025 season. Trained under renowned chefs Arnaud…
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Luca Carli
Luca Carli is the chef-owner of Reverie in Veldhoven.
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World's 50 Best Bars
Luca Cinalli
Hospitality consultancy becomes legible when it is shown through recipes rather than position statements. In the documented Coya Barcelona masterclass on October 3, 2023,…
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Bartender / bar director
Luca Corradini
At Bestiari in Barcelona, the cocktail program is built around house-made originals: drinks conceived for that address alone, not as interchangeable signatures. Luca Corradini…
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Executive Chef
Luca Crestanelli
Luca Crestanelli is the executive chef at SY Kitchen in Santa Ynez.
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Winemaker
Luca D'Attoma
## Coming Up Scuola Enologica di Conegliano is the formative ground in Luca D'Attoma’s profile, giving shape to a practice built on precision, technique, and a working knowledge…
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Chef
Luca Della Casa
In 2017, Luca Della Casa was executive chef of Nonna Osteria in San Antonio. His path began in Northern Italy, where he grew up and started working early in his grandmother’s…
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Chef
Luca Formentini
Luca Formentini has been president and owner of Podere Selva Capuzza in Desenzano del Garda, Lombardy, Italy since 1999, a role that places land use, continuity, and inheritance…
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Executive Chef
Luca Mastromattei
Luca Mastromattei is Executive Chef at Il Salotto Atelier Gourmet. He works at the venue in an unspecified city.
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World's 50 Best
Luca Sacchi
Luca Sacchi’s path through Milan is defined by sequence and placement: one role follows the next with clear responsibility, and each post adds a different register of kitchen…
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Chef
Luca Zomini
Restaurant work at this level is built in layers: station discipline first, then the wider responsibility of second-de-cuisine, then the sous-chef post where timing, oversight,…
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Head Chef
Lucas Dante
Lucas Dante is the head chef at Cepa in São Paulo.
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James Beard Award winner
Lucas Kwan Peterson
Lucas Kwan Peterson’s career, at least in public view, resolves around a single, unmistakable byline: food columnist for the Los Angeles Times in Los Angeles. It is the role that…
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Chef
Lucho Martínez
At Da Sapì, where Lucho Martínez is Executive Chef, the cooking is anchored in the valley and the wider Lombardian pantry: braised snails, game tortelli, and charcoal-grilled char…
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Other
Lucia Merino
Her work is defined by pastry: the discipline she studied, the craft she leads, and the business she owns. ## The Climb Lucia Merino trained at Johnson and Wales University. ##…
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James Beard Award winner
Luciano Pellegrini
From the orderly rigor of San Pellegrino hotel school to the high-pressured kitchens of California and the polished dining rooms of Las Vegas, Luciano Pellegrini has built a…
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Restaurateur / hotelier
Lucius Boomer
## The Climb Rolling barrels in the storeroom of a resort house in Manhattan Beach put Lucius Boomer at the working edge of hospitality: storage, handling, and the physical labor…
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World's 50 Best Bars
Lucy Britner
Trade journalism rewards detail: category movement, retail pressure, on-trade shifts, and the language operators use when the market changes. Lucy Britner’s route into the drinks…
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James Beard Award winner
Lucy Malouf
Lucy Malouf is a food writer and editor, and the title does precisely what her work asks of it: it keeps the frame clear, the emphasis on the page, and the craft on precision. In…
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Pastry chef
Ludovic GOPAUL
Bakery work draws on production discipline and pastry technique, and Ludovic Gopaul’s path shows both. By 2024, as Bakery Chef at Lux Le Morne Hotel, he had moved into bread as…
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Bocuse d'Or laureate
Ludwig Tjörnemo
In 2020, Ludwig Tjörnemo was named Chef of the Year, a marker of peer recognition that placed his work under wider scrutiny in Sweden. The title did not describe a finished…
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Pastry Chef
Luigi Biasetto
La pâtisserie Biasetto est le lieu où le client peut goûter le célèbre Setteveli, délicieux gâteau au chocolat qui valut à l’Italie de remporter la Coupe du Monde de la Pâtisserie…
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Executive Chef
Luigi De Guzman
Luigi De Guzman is Executive Chef at Louix Louis. The city is unknown.
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Chef
Luigi Troiano
Before Luigi Troiano became resident chef at Noi by Paulo Airaudo in Hong Kong, his formation passed through The Fat Duck, a marker that places discipline before display in the…
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Winemaker
Luigino Dal Maso
Luigino Dal Maso is Senior Researcher at Centro di Riferimento Oncologico di Aviano (CRO) IRCCS in Aviano, Italy. His name is also associated with Dal Maso in Montebello…
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Executive Sous Chef
Luis Echeverria
## The Route Kitchen discipline here is framed by formal study and named-service responsibility: Luis Echeverria trained at University of Maryland before entering professional…
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Winemaker
Luís Morgado Leão
Luís Morgado Leão is chief executive officer at Quinta do Paral in Vidigueira, Portugal. That role is the clearest frame for his work: leadership, oversight, and the discipline…
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Head Chef
Luis Ortiz
Luis Ortiz is the head chef at Carnal in Lisbon.
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Chef
Lukas Markowitsch
## Coming Up Training at Krems gave Lukas Markowitsch a working base in discipline and sensitivity, and that shows in the way his wines are built: through close reading of site,…
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Winemaker
Lukas Reinhardt
## The Path Wine technology is the base training behind Lukas Reinhardt’s work, and it reads as a practical education rather than a detached one. Since 2014, responsibility for…
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Winemaker
Lukas Van Loggerenberg
## The Climb Elsenburg gave Lukas Van Loggerenberg the technical base; a later move into the cellar at a large estate in South Africa put that training under working conditions…
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Bartender / bar director
Luke Ashton
Owner of This Must Be The Place, Luke Ashton works in the part of the bar trade where simple formats expose technique: citrus lift, bitterness, spritz texture, cocktail balance,…
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Sommelier
Luke Boland
## Coming Up Training at the Culinary Institute of America gave Luke Boland the technical base that later showed up in the room: cellar work, floor service, and beverage…
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World's 50 Best
Luke Dale Roberts
It was punchy in flavour, well balanced and exciting. That line sits close to the centre of Luke Dale Roberts’s cooking: tension held in check, clarity without flatness, and…
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Pastry chef
Luke Frost
He started in the Savoy Hotel Group as an apprentice, where service discipline and kitchen tempo set the terms for the work that followed. From there, Luke Frost moved through…
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Restaurateur / hotelier
Luke Ostrom
## Career Before the managing partner title, the work was already being defined by openings: the timing, sequencing, and coordination required to bring a room online without…
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Winemaker
Lutz Müller
Winemaking at Winzer Lutz Müller is presented through a fixed place rather than a sequence of appointments: Dresden, Germany, with Saxony carried on the wines. The working…
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James Beard Award winner
Lydia Tenaglia
Food documentaries define Lydia Tenaglia’s career, and that focus has given her work a distinctive appetite: for kitchens as stages, for chefs as characters, and for the layered…
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James Beard Award winner
Lyn Farmer
Wine and food education depends on accurate language, comparative tasting, and the ability to connect what is in the glass to place, production, and service. In Miami, Lyn Farmer…
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James Beard Award winner
Lynne Bennett
## Coming Up In editorial food work, the first break often comes through the test kitchen. For Lynne Bennett, a culinary extern role in the Food & Wine department at The San…
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James Beard Award winner
Lynne Rosetto Kasper
Lynne Rosetto Kasper is the radio host of *The Splendid Table*, a role that has come to define her public career and the broad, generous tone of her presence in food media.…
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Bartender
Lynnette Marrero
For the New York cocktail trade, speed, structure, and platform-building are part of the same practice. Lynnette Marrero’s work sits in that lane: service bars, brand education,…
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Chef
M att Mayer
## The Path Chef at Heavenly Creatures in Portland, Oregon is the defining line on Matt Mayer’s record, and it stands on its own. The role names the craft plainly: service,…
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James Beard Award winner
M. Carrie Allan
## Coming Up At *The Washington Post*, the cocktails and spirits column gives M. Carrie Allan a regular place to cover the working details of drink: technique, taste, service, and…
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James Beard Award winner
M. F. K. Fisher
American writer and gastronome M. F. K. Fisher built her reputation on food writing, and in that field she became one of the major writers on the subject of food. Her prose did…
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James Beard Award winner
M.F.K. Fisher
American writer M.F.K. Fisher built her reputation on food memoir, and the work sits firmly in the trade of appetite, memory, and close observation. She wrote about eating with…
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Michelin-starred chef
Maartje Boudeling
Maartje Boudeling, born 29 January 1939, is a Dutch chef whose name is bound to Inter Scaldes in Kruiningen, Netherlands. The measure of her work is long service in one kitchen: a…
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Winemaker
Maddalena Cordella
Maddalena Cordella is the winemaker of Cordella in Montalcino, where her work centers on Brunello di Montalcino. Her cellar language is exacting and agricultural: “The grapes,…
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Master Sommelier
Maddy Jimerson
Built around Italian wine, Maddy Jimerson’s work has taken shape through study, sales, brand representation, and leadership, with each move adding another layer of technical range…
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James Beard Award winner
Madeleine Kamman
French chef Madeleine Kamman was born on 22 November 1930, and from the start her life in food unfolded as something wider than a single profession. Trained at Le Cordon Bleu, she…
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James Beard Award winner
Madeline Puckette
Madeline Puckette works at the point where wine education, design, and publishing overlap. As Chief Design Officer at Folly Enterprises and the creator behind Wine Folly, she has…
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Sommelier
Madeline Triffon
## The Climb Restaurant wine work in Detroit in the late 1970s required range: cellar knowledge, table judgment, and the ability to translate regions and producers for guests…
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Culinary legend
Madhur Jaffrey
## The Path The public honor that sits most visibly in Madhur Jaffrey’s career is the Order of the British Empire in 2004, and it reads as recognition for work that has moved…
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James Beard Award winner
Madhur Jaffrey CBE
Madhur Jaffrey CBE is an Indian actress, food and travel writer, and television personality whose work has long been tied to the handling, explanation, and circulation of Indian…
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Other
Madonna Broussard
Madonna Broussard leads Laura's II in Lafayette as owner and head cook in 2025. The title is her own phrasing: "I’m the owner and the head cook." Her cooking note is just as…
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Pastry Chef
Maëlig Georgelin
Ce jeune pâtissier chocolatier a travaillé auprès de maîtres réputés et étoilés en France et à l’étranger. En 2009, il ouvre avec sa sœur Émeline, sa boutique Au Petit Prince dans…
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James Beard Award winner
Mai Nguyen
Mai Nguyen’s work is pastry-led, but the discipline behind it sits wider than the final plate. A B.Sc. In Food & Nutr. Gives that work an academic footing, while early baking in…
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James Beard Award winner
Maida Heatter
American cookbook author Maida Heatter came out of Park Avenue in New York, and the polish of that setting shows up in the way she approached dessert: with attention to…
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Head Chef
Maido Maiste
Maido Maiste is the head chef at Lee. The city is unknown.
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James Beard Award winner
Maile Carpenter
Maile Carpenter’s work sits at the overlap of newsroom discipline and food publishing, with journalism and culinary study forming the base of her editorial practice. She studied…
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Bartender / bar director
Makenzie Helem
## The Climb College hospitality work gave Makenzie Helem a first read on service, but the bar at Miller's Back Door in Bellingham, Washington, gave that work form. Behind the…
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Pastry chef
Makoto Arami
Seasonal Japanese produce gives Makoto Arami's pastries their shape and clarity at AMI Patisserie in Singapore. He serves there as Executive Pastry Chef, working French forms…
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James Beard Award winner
Mallory O'Meara
## Coming Up That foundation sharpened the instincts that would later define her public work. Even then, the draw was clear: atmosphere, momentum, character, and the mechanics…
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Winemaker
Mamete Prevostini
## Career Mamete Prevostini has been winemaker at Mamete Prevostini since 1988, and that length of service has given the work a rare continuity. From Mese, in Valchiavenna, his…
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Bartender
Manabu Ohtake
## Training and Lineage Cocktail work in a hotel bar is built on repetition: balance, temperature, dilution, service rhythm, and the ability to make a drink consistently under…
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World's 50 Best
Manish Mehrotra
## The Climb Modern Indian cuisine, in Manish Mehrotra’s case, has been built through hotel structure, restaurant repetition, and long exposure to what a dining room asks of a…
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James Beard Award winner
Manny Howard
Manny Howard is a James Beard Foundation Award winner whose work keeps returning to the gap between aspiration and appetite. In his writing, that gap becomes the subject: the…
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James Beard Award winner
Manuel Barella
White corn, lime, and morita chile set the pace at Bellota in Denver, where Manuel Barella builds flavor with discipline, not decoration. The cooking is grounded in Mexican…
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Sommelier
Manuel Schembri
Manuel Schembri is Restaurant Manager and Head Sommelier at Óx Restaurant in Reykjavík. The work asks for quiet control, clean timing, and a service style that can hold a room…
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Head Chef
Manuel Soler
Manuel Soler is Head Chef at La Cocina de Manuel. His city is unknown.
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Sommelier
Manuela Wirth
Manuela Wirth is a sommelier, and the title does the work here: it names a discipline built on service, calibration, and control. In trade terms, is spare because the role is…
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Sommelier
Marc Almert
Wine service at the top end is built on repeatable judgement: cellar knowledge, guest reading, and the discipline to make a bottle serve the table rather than the other way…
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Head Chef
Marc Chappot
Marc Chappot is the head chef at Blue Margouillat - L'Eveil des Sens in Saint-Leu.
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Sommelier
Marc Dorfman
## Coming Up Food & beverage leadership at Four Seasons Hotel Toronto asks for control over pace, tone, and handoff. In Marc Dorfman’s role, service and catering sit together: one…
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Pastry Chef
Marc Ducobu
Quand Marc Ducobu mélange plaisir et savoir-faire… C’est toute une palette de douceur qu’il offre faisant redécouvrir l’art de mêler le bonheur, la saveur et la découverte dans…
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Winemaker
Marc Hugel
In Riquewihr, Alsace, France, estate wine work at Hugel runs through both vineyard and cellar. Marc Hugel looks after the vineyards and winemaking, a plain title that joins two…
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Winemaker
Marc Kreydenweiss
Biodynamic winemaking at Domaine Marc Kreydenweiss in Andlau, Alsace, France, is treated as the working frame for vineyard and cellar decisions. In Marc Kreydenweiss’s hands, the…
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Pastry chef
Marc Rivière
French Pastry Chef Marc Rivi works at Potel et Chabot in Paris, in the disciplined grammar of French pâtisserie. The line of his career runs through names that reward accuracy:…
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Head Chef
Marc Serres
Marc Serres is Head Chef at Le Muratore. The city is unknown.
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Chef
Marc Veyrat
## Today Marc Veyrat’s cooking has long been rooted in a singular idea: that the plate should begin in the landscape itself. His work centers on molecular gastronomy and the use…
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Chef
Marc Wilkinson
## Coming Up Catering college gave Marc Wilkinson the baseline for a kitchen run on timing, repetition, and control. That training reads through the work that followed: a chef…
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James Beard Award winner
Marcel Desaulniers
In Virginia, where polished hospitality and a strong finish on the plate can define a room as much as the main course, chocolate desserts and precise presentation became the terms…
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Manager of Guigal
Marcel Guigal
## Coming Up Appellation work trains a producer to treat origin as a controlled claim, not a marketing flourish. In the early part of Marcel Guigal’s career, service as board…
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James Beard Award winner
Marcella Hazan
Italian Cooking in the United States gained one of its clearest teaching lines through Marcella Hazan, born on April 15, 1924, in Cesenatico, Italy. The formation was not a…
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Winemaker
Marcello Bucci
In southern Montalcino, Sangiovese is the material: rows of vines divided among small plots from southeast to southwest, worked for wines built on structure and elegance. Marcello…
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Head Chef
Marcello Fabbri
Marcello Fabbri is Head Chef at The First. The city is not specified.
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