The People · Page 148
The artisans of taste.
Winemaker
Marchese Piero Antinori
## The Making Tuscan wine lineage gives Marchesi Antinori its working frame: a family business dated to 1385, carried through vineyard, cellar, market, and succession. Within that…
View →
James Beard Award winner
Marcia Chatelain
Marcia Chatelain’s scholarship treats fast food as a serious historical archive: a way to read American culture, inequality, race, access, and power through everyday institutions.…
View →
World's 50 Best Bars
Marco Arrigo
## The Climb Quality control in coffee is built on repeatable standards, and in 1991 Marco Arrigo entered that work at Illy in Soho as an importer and seller of Illy. That start…
View →
Winemaker
Marco Benedetti
## At a Glance - Role: Owner and winemaker. - Place: Negrar, Italy. - Founded: 2013. - Specialty: Young, small-scale production in Valpolicella. - Voice: “The land had been…
View →
Executive Chef
Marco Bernardo
Marco Bernardo is the executive chef at La Magnolia in Forte dei Marmi.
View →
Chef
Marco Bonfante
## Coming Up Oenological School of Alba gave Marco Bonfante the technical base that still shows in his work: close attention to vineyard and cellar, and to the decisions that…
View →
Chef
Marco Canora
Italian-inflected cooking is the constant in Marco Canora’s work: business training at Pace University, New York City line work, time cooking in Florence, and a long East Village…
View →
Winemaker
Marco Casolanetti
Winemaker at Oasi degli Angeli in Cupra Marittima, Marche, Marco Casolanetti works with a focus on careful work rather than volume. “The project is not to produce more wines, but…
View →
Founder of Tenuta delle Terre Nere
Marco de Grazia
From the United States, the importing trade gave Marco de Grazia three decades of direct evidence in how wines move: across countries, through reputations, and into demand. The…
View →
Chef
Marco Fay
Marco Fay works as a winemaker at Sandro Fay in San Giacomo di Teglio, Italy, where the brief is not just to ferment grapes but to convert hillside fruit into wines that carry…
View →
Chef
Marco Langer
Seasonal sourcing and menu structure define the work at Stephans Stuben by Marco Langer in Neu-Ulm, Germany. The cooking centered on creative, market-driven cuisine prepared from…
View →
Winemaker
Marco Oberto
## The Climb Ownership and cellar work sit in the same set of hands at Ciabot Berton, where Marco Oberto is owner, winemaker, and leader. That arrangement keeps decisions close to…
View →
Head Chef
Marco Piatti
Marco Piatti is the head chef at Flamel in Lugano.
View →
Culinary legend
Marco Pierre White
English chef Marco Pierre White was born on 11 December 1961. The work that followed reads as a strict apprenticeship: repetition, pressure, and the gradual accumulation of…
View →
Sommelier
Marcus del Monego
## Coming Up Working the American wine market at this level means keeping a steady circuit of Atlantic crossings, and Marcus del Monego treats that movement as part of the job…
View →
Bartender / bar director
Marcus Philipp
## Coming Up Behind the bar in Vienna in 2005, Marcus Philipp started with the fundamentals that shape any serious service program: pace, control, and the ability to stay useful…
View →
Culinary legend
Marcus Samuelsson
The Ethiopian-born Swedish-American chef Marcus Samuelsson has built a body of work that moves between continents, kitchens, and cultural histories without losing its footing in…
View →
Executive Chef
Marcus Stewart
Marcus Stewart is the executive chef at The Narrows Steakhouse in McCall.
View →Co-owner and farm steward
Marcy Masumoto
A co-owner of Masumoto Family Farm whose work includes peach-variety selection, recipes, communications, event planning, and seasonal fieldwork.
View →
Winemaker
Margaux de Conti
Margaux de Conti’s world is rooted in Ribagnac, France, where, since 2022, she has been winemaker at Château Tour des Gendres, the family estate she owns and runs with her brother…
View →
James Beard Award winner
Margie Mason
## Coming Up Multi-unit restaurant operation is built on pace, repetition, and control of the floor, and Margie Mason’s early work at CLP Corporation dba McDonald’s in Birmingham,…
View →
Relais & Châteaux Grand Chef
Margo Reuten
## Coming Up Apprenticeship is the backbone of this profile: the work at Prinses Juliana, then chef de partie at De Swaen, then sous chef at Toine Hermsen and Der Bloasbalg. In…
View →
James Beard Award winner
Margo True
## The Climb At Gourmet, Margo True worked as senior editor and writer, a post that depended on close editing, clean judgment, and the ability to hold a publication’s food…
View →
Bartender / bar director
Mari Kamata
Mari Kamata approaches drinks with the precision of a bar team member who treats the counter as both working station and composition surface. At Peter: The Bar in Tokyo, Japan,…
View →
Chef-Owner
Maria Elena Lorenzo
Maria Elena Lorenzo is the chef-owner of Tamales Elena Y Antojitos in Los Angeles.
View →
Chocolatier
María Fernanda Di Giacobbe
Venezuelan cacao, in the practice of María Fernanda Di Giacobbe, is handled as crop, material, identity marker, and economic instrument. The chocolate work keeps grower, maker,…
View →
James Beard Award winner
Maria Hines
She learned early that service begins at home: evenings and weekends helping her mother cook gave Maria Hines an early view of the kitchen as labor, repetition, and pleasure in…
View →
Chef
Maria Jose Estevens
Maria Jose Estevens works the rice line at Arrocería Maribel in El Palmar, Valencia, Spain, where the kitchen is built around timing, broth, grain, and the point at which heat and…
View →
Founder of The Gibson
Marian Beke
Slovak bar practice entered Marian Beke’s working life early: at 18, he was behind the bar as a cocktail bartender in his hometown in Slovakia. The later pattern moved through…
View →
James Beard Award winner
Marian Burros
Marian Burros built a reporting career around food at *The New York Times*, and the Original Plum Torte became the recipe most closely tied to her name. The dish’s staying power…
View →
James Beard Award winner
Mariana Gonzalez-Trasvina
## The Climb Training at Johnson & Wales University gave Mariana Gonzalez-Trasvina the baseline the trade demands: technical discipline, speed under pressure, and the habits that…
View →
Owner
Marianne Duroché
Marianne Duroché is a co-owner and partner at Domaine Duroché, a family-owned wine estate in Gevrey-Chambertin, Burgundy, where she is involved in all aspects of vineyard, cellar,…
View →
Master Distiller
Marianne Eaves
Kentucky whiskey practice is built on repeatable production decisions that still have to survive the glass. In Marianne Eaves’s work, Chemical Engineering, mashbill reading,…
View →
Pastry chef
Maribel Aldaco
Maribel Aldaco’s route through pastry runs through kitchens that demand precision, repetition, and control. The return to Martín Berasategui in Spain sharpened that discipline,…
View →
James Beard Award winner
Maricel Presilla
Chef and co-owner of Cucharamama, Maricel Presilla brings together Latin America and Spain through technique, history, and ingredient handling that stays close to the source. Born…
View →
James Beard Award winner
Maricela Vega
Along the way, Maricela Vega has kept one plainspoken idea at the center of the work: “Food doesn’t just magically appear.” That outlook keeps the kitchen tied to the field, the…
View →
James Beard Award winner
Maricsa Trejo
Maricsa Trejo’s pastry work was shaped in kitchens where timing, improvisation, and repetition mattered more than presentation. From that practical ground, ownership at La Casita…
View →
Michelin-starred chef
Marie Bourgeois
French chef Marie Bourgeois works inside a narrow register: Lyonnaise cuisine sits at the center of the brief, not the margin. In a field where many reputations are built on…
View →
Winemaker
Marie Courselle
Marie Courselle works as winemaker at Château Thieuley in La Sauve Majeure, with vineyard management folded into the same brief. The line she draws is straightforward: Bordeaux…
View →
Chef
Marie Martine Bauer
Marie Martine Bauer is chef and co-owner of Pompette in Toronto, Canada, working from a position that values precision over display. Originally from Mauritius Island, she brings…
View →
James Beard Award winner
Marie Mitchell
The work is built from family cooking, Caribbean reference points, and a public voice that has come into focus over time. Marie Mitchell has said, “It’s taken me a long time to…
View →
Winemaker
Marie Perret
## The Path Training in California and Chile gives Marie Perret a wider reference point, but the work at Domaine André Perret in Chavanay stays rooted in the local conditions of…
View →
James Beard Award winner
Marie Simmons
Marie Simmons works from a plain but demanding premise: one ingredient can carry a dish if it is read closely enough. Her writing has stayed with that rule, using melon, figs,…
View →
Bartender / bar director
Marie Yoshimizu
## The Path At InterContinental Seattle Bellevue, the Lead Mixologist role carries the bar’s pace, standards, and daily consistency. Marie Yoshimizu is named in that post, which…
View →
Winemaker
Marie-Élodie Zighera-Confuron
Marie-Élodie Zighera-Confuron has been winemaker and proprietor of Clos de Mez in Fleurie since 2006. The work sits inside a family line that has made wine in Beaujolais for at…
View →
Winemaker
Marie-Thérèse Chappaz
## The Path At Domaine Chappaz in Fully, the work is defined by a style of farming and winemaking that is exacting without needing to announce itself. Marie-Thérèse Chappaz is…
View →
Pastry Chef
Marijn Coertjens
Dès son plus jeune âge, Marijn savait que son amour pour la pâtisserie et le chocolat l’emmènerait loin et le ferait voyager. Ses premiers stages au Japon ont marqué son…
View →
Winemaker
Mario Arditi
Mario Arditi is the co-founder and Export Manager of Cinque Quinti in Cella Monte, Italy, a role that neatly captures the shape of his public life: part builder, part ambassador,…
View →
James Beard Award winner
Mario Batali
He was co-owner of Del Posto in New York City, and he was also co-owner of Babbo Ristorante e Enoteca in Greenwich Village. ## The Climb Rutgers University was part of the early…
View →
Head Chef
Mario Espinosa
Mario Espinosa is Head Chef at The Pink Adobe. The city is unknown.
View →
Chef
Mario Payán
At Kabuki (Madrid), he is chef; at Kappo (Madrid), he is leader and owner. Across both rooms, nigiri is the clear center of gravity: precise, restrained, and built on attention to…
View →
Sommelier
Mario Prudente
Mario Prudente is Food and Beverage Director of Fine Dining at Fallsview Casino Resort in Niagara Falls, Ontario, Canada, a role that puts Casino Niagara & Fallsview Casino…
View →
Bartender / bar director
Mario Seijo
Mario Seijo’s work starts with the bar as infrastructure: a place for service, timing, and drink-making to operate as one. At El Batey, where he serves as general manager, that…
View →
James Beard Award winner
Marion Cunningham
## Coming Up American home cooking, in Marion Cunningham’s practice, was treated as a working discipline rather than a performance. American by nationality, she worked in the Bay…
View →
James Beard Award winner
Marion Nestle
## Coming Up The work began at the point where food policy, teaching, and Public Health meet. At UCSF School of Medicine, Marion Nestle held the role of Associate Dean for Human…
View →
Culinary legend
Marisa Mangani
Writer and commercial kitchen designer Marisa Mangani works at Mise En Place Design in Sarasota, Florida, where kitchen planning sits squarely in the trade: traffic, flow,…
View →
James Beard Award winner
Marissa Gencarelli
Marissa Gencarelli holds the CEO and co-founder roles at Yoli Tortilleria in Kansas City, Missouri. In trade terms, that means the work sits at the level of direction and…
View →
Chef
Marissa Gerlach
Ingredient history sets the working terms for this kitchen: “Every product we use has a history, a story behind it. For instance, AquaFarm is a small local sustainable seafood…
View →
Head Chef
Marius Mirchel
Marius Mirchel is the head chef at Flux - Biorestaurant Werratal in Hann. Münden.
View →
Chef
Mark Barth
Mark Barth is Inhaber und Geschäftsführer of Wein- und Sektgut Barth in Eltville-Hattenheim, and that position places him inside the working core of one of the Rheingau’s most…
View →
James Beard Award winner
Mark Bitterman
Mark Bitterman has built a career around ingredients many cooks still treat as background: culinary salt, chocolate, and cocktail bitters. As Chief Executive Officer of Bitterman…
View →
James Beard Award winner
Mark Bittman
## At a Glance Plain speech is the throughline in Mark Bittman’s work, and it is the form the work takes as well. The point is not ornament but clarity: a refusal to dress up a…
View →
World's 50 Best
Mark Canlis
Mark Canlis owns Canlis Restaurant in Seattle, Washington, where the family name carries both inherited weight and operating responsibility. Hospitality was part of the house he…
View →
James Beard Award winner
Mark Chacón
A 2022 James Beard Award Semifinalist for Outstanding Pastry Chef, Mark Chac has built a distinct pastry register in Phoenix, Arizona through Chacónne Patisserie, which he owns…
View →
James Beard Award winner
Mark Diacono
André Simon Food Book of the Year 2014 is among the recognitions associated with Mark Diacono, alongside his work across food, gardens, and writing. He has appeared in the…
View →
Other
Mark Domitrovich
## The Path Hospitality ownership here follows an operator’s route rather than a kitchen apprenticeship. Mark Domitrovich trained at The University of Kansas before moving into…
View →
James Beard Award winner
Mark Furstenberg
In Van Ness, Washington, D.C, bread functions as the daily system, not a display category. At Bread Furst, traditional European loaves set the register; the baguette is made with…
View →
Master Sommelier
Mark Guillaudeu
## Coming Up At Commis in Oakland, the beverage program was shaped under Mark Guillaudeu from 2017–2023, where the job was precision without rigidity: a list that had to hold…
View →
World's 50 Best Bars
Mark Holmes
Mark Holmes has served as National Director of Culinary Operations at The Goodman Group in Chaska, Minnesota since 2015, a role built around the routines that keep service moving…
View →
Bartender / bar director
Mark Huang
The title points to drinks, pace, and service, but the work is really in the room’s timing: the order is taken, the floor resets, the rhythm tightens, and each movement has to…
View →
James Beard Award winner
Mark Kurlansky
"It’s so much easier talking about non-fiction than fiction anyway." ## The Climb Mark Kurlansky’s early career moved restlessly and vividly across the page and the working world:…
View →
James Beard Award winner
Mark Ladner
By 2025, Mark Ladner is chef at Babbo in New York City, after work at Bar Enza in Harvard Square, Cambridge, Massachusetts, Del Posto in 2005, and Pasta Flyer in 2017. The line…
View →
Winemaker
Mark Lloyd
## The Path Vineyard management, ownership, and winemaking are the through-line in Mark Lloyd’s work at Coriole Vineyards (McLaren Vale). The career reads in sequence: practical…
View →
James Beard Award winner
Mark Marhefka
He has said, "I've always been wanting to do it." He also says, "There aren’t many owner-operators around," and describes commercial fishing boats as vessels "owned by people who…
View →
Bartender / bar director
Mark McClintock
## The Path In Mark McClintock’s case, that foundation reads as preparation for a trade that depends on routine, attention, and the ability to keep a place functioning day after…
View →
James Beard Award winner
Mark Militello
Raised in Buffalo, New York, Mark Militello built a Florida career through steady repetition and a tight read on dining room expectations. The route from Prezzo in Boca Raton to…
View →
James Beard Award winner
Mark Miller
Boston gave Mark Miller his starting point, but Berkeley gave him his culinary schooling: the University of California, Berkeley, and then Chez Panisse, where he learned in a…
View →
World's 50 Best
Mark Peel
Born November 19, 1954, the American chef worked in the California-cuisine line that gave Los Angeles farm-to-table cooking a durable restaurant grammar. ## The Climb The next…
View →
Chef
Mark Poynton
Chef Patron at Ancient Shepherds in Fen Ditton, Cambridge, Mark Poynton works in a Modern British register built on classic technique, seasonal British produce, and sustainably…
View →
James Beard Award winner
Mark Ryan
Event work teaches hospitality as logistics before it teaches it as menu. In Mark Ryan’s account, the first lessons were practical: food being prepared, service in motion, and…
View →
Pastry chef
Mark Slessor
## Where They Are Now At Pine Lake Country Club, Mark Slessor serves as Executive Pastry Chef, where service is measured in timing, finishes, and the last details that shape a…
View →
Wine authority
Mark Squires
Mark Squires has built his reputation in Robert Parker Wine Advocate by reviewing wines from emerging regions, where the work is part criticism and part field report. That beat…
View →
Head Chef
Mark Tuttiett
Mark Tuttiett is Head Chef at Da terra. His city is unknown.
View →Chef
Mark Valenza
Executive Chef at Washington Crossing Inn in Washington Crossing, Pennsylvania, marks the current point in Mark Valenza’s career, but the title only makes sense against the…
View →
Chef
Marko Pavčnik
## Coming Up The defining post in Marko Pav’s current work is chef of Pavus Restaurant. That role ties his name directly to the plate and gives his practice a single point of…
View →
Chef-Owner
Markus Klein
Markus Klein is chef-owner of Klösterle Hof. The city is unknown.
View →
Chef
Markus Kúhni
Markus Kúhni’s move to Malaysia is part of the story he tells most directly, and in that plainspoken line there is already a sense of curiosity, timing, and a chef following a…
View →
Winemaker
Markus Ruch
Markus Ruch’s work at Weinbau Markus Ruch in Neunkirch, Schaffhausen, is winemaking stripped to its essential elements: vines, cellar work, judgment, and the discipline to keep…
View →
Chef-Owner
Markus Söder
Markus Söder is the chef-owner of Alter Esel in Marktbreit.
View →
Chef
Marleen Brouwer
Marleen Brouwer runs Noor in Groningen as chef and owner, building a seasonal menu around precision, creativity and purity. The room follows the same line: intimate, refined, pure…
View →
Master distiller / blender
Marlene Holmes
## The Climb Kentucky distilling work gives a whiskey maker direct contact with production before title or public credit. At Jim Beam's Booker Noe Plant, Marlene Holmes worked as…
View →
James Beard Award winner
Marlene Sorosky
Marlene Sorosky built a career around instruction: clear technique, measured pacing, and the kind of kitchen language that helps another cook get from mise en place to plate…
View →
Chef-Owner
Marlon Rademacher
Marlon Rademacher is the chef-owner of La Cuisine Rademacher. The city is unknown.
View →
Director of Bars and Beverage, Advocatuur at Rosewood Amsterdam
Maroš Dzurus
Maroš Dzurus is a Slovak bartender and beverage leader with nearly two decades in hospitality. After more than ten years at Himkok in Oslo, including his final years as bar…
View →
Winemaker
Marta Gomendio
Marta Gomendio founded Ermita del Conde in Coruña del Conde in 2006. The project has been shaped less by branding than by continuity: a winery built through patience, conviction,…
View →
James Beard Award winner
Martha Crowe Jones
In 2015, the James Beard Foundation America's Classics honor recognized the business, drawing attention to work built on continuity rather than spectacle. ## Early Years…
View →
James Beard Award winner
Martha Hall Foose
The James Beard Award for American Cooking places Martha Hall Foose among the most closely watched American food writers and cooks of her generation. Born and raised in the…
View →
James Beard Award winner
Martha Hoover
In Indianapolis, Indiana, Martha Hoover has long understood the quiet power of a place that feels like it belongs to everyone. Long before she founded a hospitality company, she…
View →
Culinary legend
Martha Stewart
Her specialty is cooking, and here it is tied to a specific dining room rather than a broad media platform. The work sits inside The Bedford by Martha Stewart in Las Vegas,…
View →
James Beard Award winner
Martha Zehnder
## The Path Martha Zehnder’s work at Bavarian Inn Lodge in Frankenmuth, Michigan is built on continuity: a fourth-generation family member entering an operation she had already…
View →