The artisans of taste.

Michelin-starred chef

Martijn Kajuiter

Martijn Kajuiter is a Dutch culinary leader from Groningen, Netherlands, whose career reads as sustained kitchen practice: movement between rooms, repeated service, and the…

Master Sommelier

Martin Beally

He earned that title after a long run through Seattle dining rooms and beverage programs, moving from front-of-house work in Seattle in 2005 to beverage and sommelier leadership…

World's 50 Best

Martin Benn

“It’s really down to time.” For Martin Benn, patience is not a garnish but the architecture of the plate, the invisible force that shapes flavour, texture and expectation. Born in…

Michelin-starred chef

Martin Blunos

Consultant Martin Blunos, born in Bath on 11 April 1960, is a British chef and consultant whose work has moved through grand dining rooms, hotel kitchens, and entrepreneurial…

Pastry chef

Martin Chiffers

## At a Glance Martin Chiffers has moved into consultancy under the Chiffers International Pastry Consultants name, putting pastry knowledge to work across projects rather than…

brewer

Martin Dickie

Beer made against convention is still beer first: recipe, process, fermentation control, and a clear decision about what the brewer wants in the glass. Martin Dickie’s own line —…

Executive Chef

Martin Elschner

Martin Elschner is the executive chef at Le Restaurant in Solothurn.

Michelin-starred chef

Martin Hadden

## The Climb Raised after his family left West London for North Devon to buy a small holding, Martin Hadden spent five years in a self-sufficient household where food was tied to…

Chef

Martin Herrmann

Chocolate Dessert was developed as a plated dessert with the pastry chef at Le Pavillon in Bad Peterstal-Griesbach, Germany. The work sits in the same kitchen context as Venison &…

Chef-Owner

Martin Stopp

Martin Stopp is chef-owner of ATAMA by Martin Stopp. The venue is in an unknown city.

Chef

Martin Weghofer

Martin Weghofer is chef at Main Tower Restaurant & Lounge in Frankfurt am Main, Germany, where the brief for the kitchen is modern Asian inspired creations. The work is rooted in…

James Beard Award winner

Martin Yan

Martin Yan has hosted Yan Can Cook since 1982. The format rests on demonstration, repetition, and teaching at speed; Martin Yan built his name inside those demands, with a…

Wine authority

Martin Zwick

Martin Zwick is a Riesling specialist, and in a food world that often prizes breadth, his identity arrives with unusual clarity. Riesling is the grape that steadies, the thread…

Chef

Marty Lau

Marty Lau held the Head Chef post at The Araki in London in 2019, a role inside a kitchen where timing, control, and silence carry real weight. His own line — “I only get one…

Sommelier

Martynas Pravilonis

## The Path Bioinformatics gave Martynas Pravilonis a working vocabulary for precision, patience, and pattern recognition before hospitality did. That background reads clearly in…

Chef

Marvin Böhm

North German cooking gives this work its raw register: coastal shellfish, flatfish, inland freshwater fish, field produce, pork, dairy sweetness, and the cooler palate of the…

James Beard Award winner

Marvin Shanken

## Coming Up Independent trade publishing in beverage culture depends on audience discipline: knowing who reads, what they collect, and which occasions bring them back. At Impact,…

Other

Mary Allen Lindemann

As owner and Chief Creative Director, she holds both the practical helm and the imaginative center of the business, a dual role that suggests a hand not only on the direction of…

Master distiller / blender

Mary Dowling

Mary Dowling is a distiller and Master Distiller/blender, a title that captures a profession where precision and instinct share the same glass. In a field shaped by patience,…

Wine luminary

Mary Ewing-Mulligan

## Coming Up Wine education, publishing, and editorial work ran in parallel through Mary Ewing-Mulligan’s career. At the International Wine Center, that mix of scholarship and…

Master of Wine

Mary Gorman-McAdams

Her specialty sits at the intersection of sparkling wines and Bordeaux, and that pairing has shaped the way Mary Gorman-McAdams teaches, judges, speaks, and advises. The work is…

Cheesemaker

Mary Keehn

Goat cheese in Northern California gained one of its durable reference points from a household milk decision: in 1970, Mary Keehn acquired her first goats to provide healthier…

Master of Wine

Mary Margaret McCamic

## Coming Up At the University of North Carolina at Chapel Hill, Mary Margaret McCamic built the academic base that later supported her work in the classroom. From that foundation…

World's 50 Best Bars

Mary Palac

She now serves as Mexican Spirits Portfolio Brand Ambassador for Espolòn, Montelobos, and Ancho Reyes at Campari, a role that places those three brands at the center of her…

Cheesemaker

Mary Quicke

## The Path Cheesemaking at Quicke's has been tied to farm, herd, and clothbound cheddar practice since Mary Quicke became cheesemaker there in 1984. The work moved into company…

James Beard Award winner

Mary Sue Milliken

Street food-inspired regional Mexican cooking gives Mary Sue Milliken’s work its register: char at the edges, spice ground sharp, herbs and chile used for lift rather than…

Sommelier

Mary Thompson

## The Path Hospitality management and wine education run in parallel through Mary Thompson’s background: University of California, Davis (2009), Court of Master Sommeliers…

Wine authority

MaryAnn Worobiec

Wine criticism depends on repeatable cellar work as much as language: tasting, recording, comparing, and returning to the glass without letting reputation lead the note. At Wine…

James Beard Award winner

Maryse Chevriere

## Coming Up Wine service and wine media often reward the same habits: close reading, clean language, and a consistent point of view. Maryse Chevriere’s training at New York…

James Beard Award winner

Masa Miyake

Born in Japan and landing in Maine, Masa Miyake read the coastline through climate and seafood first. The comparison was immediate: “It reminded me of Japan. Same weather. Plus…

World's 50 Best Bars

Masahiro Urushido

He has said, "What hooked me was the professionalism—all these servers and maître d’s and sommeliers—it was just a glamorous environment." ## The Climb Service polish and barroom…

Pastry chef

Masanaori Hata

That is the central fact attached to Masanaori Hata’s name: pastry. The point is focus. Nothing is added for noise or display; the identity stays exact, and the language reflects…

Head Chef

Masaru Oae

Masaru Oae is Head Chef at Masa Japanese Cuisine. The city is unknown.

Sommelier

Mason Ng

## The Climb The discipline in a sommelier’s work starts with the ability to stay open: “Never give up on any grape, anything as a matter of fact.” Mason Ng’s reputation in…

Chef

Massimiliano Delle Vedove

Massimiliano Delle Vedove’s work at Smoked Room in Madrid is built on control, timing, and a kitchen rhythm that holds under pressure. As Head Chef, he is responsible for the…

Winemaker

Massimo Di Lenardo

Massimo Di Lenardo is the winemaker of Di Lenardo Vineyards in Ontagnano, Italy, where his work has been shaped by a long commitment to white wine production. Since 1998, he has…

Chef

Massimo Felici

Born in Milan, Italy, Massimo Felici built a career across Italy and New York around two disciplines: classical cooking and restaurant leadership. The work shows up less as a…

Chef

Massimo Speroni

The work turns on restraint, freshness, and the belief that tradition can return with new technique, style, and knowledge. “I’m excited to showcase and champion the beautiful…

Bartender / bar director

Máté Csatlós

## At a Glance Bartender and bar director are the two roles that define Máté Csatlós’s work: one anchored in service at the counter, the other in the wider structure that shapes…

Winemaker

Matej Lupinc

Matej Lupinc works as a wine producer at Lupinc in Carso, Italy, where wine is read through site before it is read through personality. Carso provides the frame for the work:…

Other

Mateo Herrera

He launched the project in fall 2022 to bring ancestral foods of the Chihuahuan Desert into people’s homes, grounding the work in border memory: “It’s the feeling of being a…

Co-founder

Mateo Kehler

The 1998 land purchase set the operating frame: a farm built around milk, cellars, natural rind raw cheese, and a working philosophy tied to place rather than abstraction. “My…

Other

Mateo Mackbee

"I grew up in a food-centered family. I cannot remember a time when there was not a pot on the stove." Since 2020, Mateo Mackbee has been co-founder and chef at Krewe in St.…

Chef

Matheus

## At a Glance A direct voice note arrives with the clipped conviction of someone already halfway into the work: “Maybe this fight I can fight to another side too. The same base.…

Bocuse d'Or laureate

Mathew Peters

## The Path Precision runs through this career as a working standard, not a branding exercise. Mathew Peters trained at Le Cordon Bleu school in Pittsburgh, then moved into the…

Pastry chef

Mathieu Blandin

World Pastry Champion in 2013 gives Mathieu Blandin a clear position in the trade: pastry chef, with a title that records his standing in the field rather than padding it. Blandin…

Winemaker

Mathieu Bonté

Operations director at Domaines Bourotte-Audy is the title that places Mathieu Bonté at the center of a Pomerol family of wines, with technical authority tied to Clos du Clocher…

Head Chef

Mathieu Corbineau

Mathieu Corbineau is the head chef at Restaurant du Pont in Basse-Goulaine.

CEO at LVMH Vins d'Exception

Mathieu Jullien

Mathieu Jullien was born into a winemaking family in the Southern Rhône Valley, France. He began his career in the British wine trade, later serving as General Manager Europe for…

Pastry Chef

Mathieu Kamm

La famille de Mathieu Kamm, pâtissiers depuis 3 générations, possède une pâtisserie dans le centre ville de Sélestat et un point de vente sur la route des Vins à Dambach la ville.…

CEO at Maison Billecart-Salmon

Mathieu Roland-Billecart

Mathieu Roland-Billecart is the 7th-generation CEO of the family-owned Champagne house Billecart-Salmon, founded in 1818 in Mareuil-sur-Aÿ, France. After 13-15 years working in…

Co-Founder & Barista, MAME

Mathieu Theis

France-born, Zurich-based Mathieu Theis co-founded MAME in 2016 and leads its work in green-coffee selection, roasting and community building. A continuing competition barista, he…

Winemaker

Mathieu Thomas

Proprietor of Château Reverdi in Listrac-Médoc, France, Mathieu Thomas carries a Médoc estate acquired by his grandfather Georges Thomas in 1953 with 3 hectares of vines. The…

Winemaker

Mathieu Vallée

Since taking over Château Yvonne in Parnay, France, in 2007, Mathieu Vallée has worked as its winemaker and owner with a sense of formation rooted in the people who restored the…

Chef

Mathis Devaux

In 2023, Mathis Devaux became chef proprietor of Maison Devaux in Rion-des-Landes, France. His specialty is Modern French cooking, and his own framing is direct: "He says he…

Chef

Matías Gorrotxategi

## Career At Casa Julián in Tolosa, Spain, the work is organized around flame, timing, and direct fire rather than ornament. Matías Gorrotxategi operates as the house’s owner and…

Sommelier

Matias Marroquin

Executive Chef

Matija Bregeš

Matija Bregeš is the executive chef at Boškinac in Novalja.

Bocuse d'Or laureate

Matsal Dahlgren

Matsal Dahlgren arrives on the page with the quiet authority of a name that asks to be read, then reread. In a profile landscape so often crowded with restaurant résumés, awards,…

Pastry chef

Matsushita Yusuke

The craft at RAU Patisserie & Chocolate in Kyoto sits where pâtisserie discipline meets bean-to-bar chocolate. As Chef Patissier, Matsushita Yusuke works in fresh desserts and…

James Beard Award winner

Matt Buchanan

## Coming Up At Eater, the editorial ladder ran through features, enterprise, and executive coverage, and Matt Buchanan moved through all three roles. That sequence points to a…

Executive chef

Matt Chen

Cantonese banquet cooking rewards length of practice more than sudden movement. In Matt Chen’s case, the line runs through seafood work in Taiwan from 1988, the early discipline…

James Beard Award winner

Matt Goulding

Matt Goulding is the name attached to Roads & Kingdoms, and over time that name has come to stand for a certain kind of travel writing: attentive, intimate, and shaped by appetite…

Winemaker

Matt Harrop

## The Climb Winemaking study at Roseworthy College and Adelaide University sits at the base of Matt Harrop’s training. Those schools frame the technical side of a career that…

Chef

Matt Hurley

Matt Hurley is Executive Chef at CUT by Wolfgang Puck in Las Vegas, Nevada, United States, where his kitchen is defined by the clear, confident language of beef and steakhouse…

Wine authority

Matt Kramer

Matt Kramer has been a regular contributor to Wine Spectator since 1985. He is American. ## The Path A long criticism career in wine is built on repetition with purpose: the same…

Chef

Matt Levin

He describes the pairing with amused disbelief, and the line does the work of the whole plate: “We started getting this Belgian beer and pastrami type thing, which doesn’t make…

James Beard Award winner

Matt Lewis Thorne

Matt Lewis Thorne is a chef. ## At a Glance - Matt Lewis Thorne: chef In trade terms, the record is stripped to one verified function: chef. Matt Lewis Thorne appears without the…

World's 50 Best Bars

Matt Pietrek

## The Climb Rum and cocktail writing is the throughline in Matt Pietrek’s work, with the category narrowed further to the technical and historical life of rum. He has described…

Winemaker

Matt Revelette

## Coming Up Cool-climate Pinot Noir is the throughline in Matt Revelette’s work, and the route to Siduri Wines ran through a series of cellar roles that sharpened that focus. He…

World's 50 Best Bars

Matt Whiley

## The Climb London bar culture shows up early in a working room: pace, sequence, guest read, and the discipline to keep service moving without losing control. At Purl and Worship…

Winemaker

Matteo Lovo

## The Path Training at the University of Udine and Paolino d'Aquileia Agricultural Institute places Matteo Lovo inside the agricultural and regional traditions that underpin…

Chef

Matteo Maenza

## Coming Up Since 2013, Matteo Maenza has held the Executive Chef role at Lefay Resorts & Residences, where the work calls for control, consistency, and a disciplined sense of…

Chef

Matteo Molino

## The Path Training at Oenological Alba Wine School gave Matteo Molino a formal base in wine language: structure, discipline, and the habits of close observation that anchor…

Bocuse d'Or laureate

Matteo Terranova

The work at Stua de Michil places Matteo Terranova in a kitchen where precision has to show up every day, not just on paper. As sous-chef, his name sits inside the restaurant’s…

Master Sommelier

Matthew Citriglia

A Master Sommelier and Spanish Wine Scholar, Matthew Citriglia has worked at the point where service meets scholarship and trade education. The craft here is not presentation for…

Master distiller / blender

Matthew J. Shattock

## The Path Durham University is the only formal education, but the more formative early training was military: after university, Matthew J. Shattock served as a tank commander in…

James Beard Award winner

Matthew Kadey

## Career Recipe development is Matthew Kadey’s main trade, with nutrition writing running alongside it on a freelance basis. The work sits at the overlap of practical cooking and…

Chef

Matthew Kern

Matthew Kern’s kitchen practice at One Coastal in Fenwick Island, Delaware is organized around proximity: coast, season, and the particular expectations of a Delaware table. As…

Bocuse d'Or laureate

Matthew Kirkley

## The Climb Seafood is the through-line in Matthew Kirkley’s work, and the training path behind it is straightforward: Culinary Institute of America in 2001, then Restaurant Joël…

Pastry chef

Matthew Ratliff

Born and raised in northeast Ohio, Matthew Ratliff came through the Culinary Institute of America in Hyde Park, New York, then stayed on as a teaching assistant fellow. That early…

Bartender / bar director

Matthew Rowley

James Beard finalist Matthew Rowley built a career by moving from doctoral scholarship into spirits, bringing archival habits to a field that rewards close reading. At the…

James Beard Award winner

Matthew Tinder

Raised in Kauai, Matthew Tinder brought an island-bred discipline into the measured demands of Napa Valley pastry. His work has been shaped by The Restaurant at Meadowood, where…

Chef

Matthias Meierer

The Meierer family estate in Kesten on the Mosel dates to 1767, and Matthias Meierer is the eighth generation to work within that line. In 2006, he established Weingut Meierer,…

Chef

Matthieu Pouleur

Normandy land-and-sea cooking works inside a tight frame: pasture richness, coastal salinity, northern roots, and fish exposed directly to wood fire. In the cooking of Matthieu…

Winemaker

Mattia Piccoli

Corte Gardoni in Valeggio sul Mincio, Italy, is the fixed point in this profile. The work is not presented through a circuit of cellars or appointments, but through continuity…

Winemaker

Mattia Vezzola

Mattia Vezzola is winemaker at Costaripa in Moniga del Garda, and that singular rootedness is the clearest thread through a career shaped less by movement than by depth. At…

Sommelier

Mattos Hospitality

## The Path Chef and founder is the title that matters here: Mattos Hospitality uses it to signal both kitchen discipline and the wider management of service. The name reads less…

James Beard Award winner

Maura McGuigan

Maura McGuigan heads the cocktail program at BKB Restaurant in New York, New York, a role that places her at the center of the restaurant’s drink identity and gives shape to the…

Former Bar Manager, The Connaught Bar

Maura Milia

She describes herself as "a hospitality professional with over a decade of experience in world-class bars and restaurants." In trade terms, that means repetition under pressure:…

Master distiller / blender

Maureen Robinson

Maureen Robinson is a master distiller and blender, and the title carries the work: reading aroma, judging texture, balancing one note against another until the spirit holds…

Winemaker

Maurice Goetschy

## The Essentials Since 2017, Maurice Goetschy has been winemaker and co-owner at Château Boucarut in Roquemaure, France, working the site with the kind of plain-eyed discipline…

Winemaker

Maurizio Comitini

Since 1995, Maurizio Comitini has worked as winemaker at Croce di Febo (Montepulciano, Italy), a formation rooted less in classroom genealogy than in land rediscovered. The estate…

Chef

Mauro Aloisio

Mauro Aloisio is resident head chef at Il Ristorante - Niko Romito in Tokyo, the defining role of his career arc to date. There, his cooking is Italian in structure and…

Winemaker

Mauro Dogliani

Mauro Dogliani is manager of Dogliani Il Generale, carrying forward a wine story that began in 1856 and still moves through the Langhe in the form of Piedmontese reds, whites and…

James Beard Award winner

Mavis-Jay Sanders

Georgia Southern University gave Mavis-Jay Sanders a foundation in hotel and restaurant management; the Culinary Institute of America added another layer, sharpening an already…

World's 50 Best Bars

Max Falkowitz

## Coming Up University of Chicago training gave Max Falkowitz a habit of disciplined curiosity that carried cleanly into food media, where reporting, editing, and advice work…

Bartender / bar director

Max La Rocca

His recipes have traveled from service lists into print, putting Max La Rocca’s work in circulation beyond the bar. That movement matters in the trade: a recipe that survives on…

Chef

Max MacKinnon

## Coming Up Cooking built around gathering still has to answer to technique: timing, seasoning, repetition, and the discipline to make food useful at the table. In Max…

James Beard Award winner

Max McCalman

At Picholine Restaurant in New York City, one block east of Lincoln Center, a guest turned away the suggested Port and asked for another wine-by-the-glass option. That small…