The People · Page 15
The artisans of taste.
Winemaker
Bernardo Bossi Bonilla
Montalcino, Italy
Place-led winemaking depends on choices made before a wine has a finished shape: how vineyard character is read, how structure is protected, and how much intervention the material…
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Chef
Bert Meewis
Opglabbeek, Belgium
Bert Meewis is chef at Slagmolen in Opglabbeek, and his career has been shaped by the steady pull of that address: Restaurant Slagmolen in Opglabbeek, where he served as chef in…
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Chef
Bill Fu
Shanghai, China
His foundation sits in a family of traditional Cantonese chefs, a background Bill Fu describes without embellishment: “Growing up in a family of traditional Cantonese chefs, I was…
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Chef
Cédric Burtin
Saint-Rémy, France
Chef and owner of Cédric Burtin in Saint-Rémy, Cédric Burtin works in a format that makes the line between kitchen and business explicit. The name on the door is the name on the…
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Chan Wai Keung
Taipei, Taiwan
He built his reputation on kitchen discipline rather than display. Chan Wai Keung’s work reads as an exercise in control, consistency, and the kind of day-to-day authority that…
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Chef
Chef Franck Reynaud
Crans-Montana, Switzerland
## The Path Training at Théâtre à Nice gave Franck Reynaud the base for a kitchen practice built on precision and style. Since 1994, he has held the post of chef of Restaurant…
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Chef
Chiho Kanzaki
Paris, France
Chef Chiho Kanzaki’s work at Virtus in Paris is built on formation, restraint, and the discipline of transmission. Born in Fujisawa, she carries a Japanese training background…
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Christian Zach
Ehrenhausen, Austria
Christian Zach is co-owner and sommelier of Die Weinbank in Ehrenhausen, Austria. He runs the restaurant, tavern and wine shop with chef Gerhard Fuchs and shapes a cellar and…
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Chef & Owner, Le Mas des Eydins - Christophe Bacquié
Christophe Bacquié
Bonnieux, France
Christophe Bacquié is a three-Michelin-star French chef born in Corsica, who earned his first Michelin star in 2002 and second in 2007 at La Villa in Calvi, Corsica, and a third…
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Chef des Cuisines, Hôtel Métropole Monte-Carlo
Christophe Cussac
Monte Carlo, Monaco
Christophe Cussac, born in Paris in 1955, trained at the École Hôtelière Jean Drouant and worked with Joël Robuchon from 1977 to 1982 at establishments including Hôtel Concorde…
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Chef
Christopher Bethoney
Los Ranchos de Albuquerque, New Mexico, United States
Christopher Bethoney runs the kitchen at Los Poblanos Historic Inn & Organic Farm in Los Ranchos, New Mexico, with a practice shaped by the foodways of the Rio Grande Valley and…
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Chef
Chumpol Jangprai
Bangkok, Thailand
## Coming Up Chumpol Jangprai’s kitchen discipline was built outside formal schooling. He trained at No culinary school (self-taught), then sharpened that base at Blue Elephant in…
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Chef
Claude Bosi
London, United Kingdom
In 2004, two Michelin stars at Hibiscus in Ludlow, Shropshire, marked Claude Bosi out for a career built on accumulation rather than noise. The work reads as a sequence of…
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Chef
Cody Ma
Shanghai, China
Chef and co-owner at Azizam in Los Angeles, California, United States, Cody Ma’s work sits in the discipline of restaurant craft: long service, tight coordination, and the slow…
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Chef/Founder, Twelve
Colin Wyatt
Rome, Italy
Colin Wyatt is the Chef/Founder of Twelve, a modern New England restaurant in Portland, Maine, which he opened in 2022 after returning from twelve years in New York at DANIEL and…
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Chef
Cristian Puente
San Cristóbal, Ecuador
His cooking career is tied to the archipelago, where the rhythm of the water, the discipline of the kitchen, and the practical realities of island life have shaped a culinary…
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Chef
Cyril Attrazic
Aumont-Aubrac, France
Chef Cyril Attrazic works from Aumont-Aubrac, France, at the heart of the Aubrac plateau in Occitania, and the territory is not a setting so much as the source material. Born and…
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Chef
Daniel Gottschlich
Paris, France
His work is built from taste handled as material: studied, separated, recombined, then set down with enough control to read as precise and still feel alive. Daniel Gottschlich’s…
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Chef
Daniel Schimkowitsch
Deidesheim, Germany
Daniel Schimkowitsch works in a lane defined by control: French classical technique as the base, Japanese detail as the accent, and a modern sense of balance that keeps the plate…
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Chef
David Yoshimura
San Francisco, California, United States
In San Francisco fine dining, David Yoshimura has built a cooking style that is precise without feeling fixed. Bay Area product and Japanese technique meet in the work at Nisei,…
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Executive Chef, I Tenerumi
Davide Guidara
Vulcanello, Italy
Davide Guidara is the Executive Chef of I Tenerumi Vegetarian Restaurant at Therasia Resort on Vulcano Island, Sicily, where he has pioneered vegetable-driven fine dining, earning…
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Chef
Dennis Ilies
Sankt Anton am Arlberg, Austria
## The Essentials Setting is part of the plate at Dennis Ilies. The room, the view, and the arrival of the guest are treated as one sequence, not separate concerns. That kind of…
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Chef
Dennis Tierney
Lord Howe Island, Australia
Dennis Tierney is Executive Chef at Capella Lodge on Lord Howe Island, New South Wales, Australia, a role he took in 2022 after starting there as an apprentice in 2007. His…
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Chef
Diego Delbecq
Marcq-en-Barœul, France
Guide Michelin Two Stars, awarded in 2025 to Rozó in Marcq-en-Barœul, places Diego Delbecq’s work in the register of controlled, exacting cooking. The point here is not…
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Chef
Dirk Hoberg
Constance, Germany
Dirk Hoberg has been head chef at Ophelia in Constance, Germany, since 2010, a long post built on the same principles that shaped his earlier rooms: steady progress, seasonal…
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Chef
Dirk Luther
Glücksburg, Germany
Dirk Luther’s work at Meierei Dirk Luther in Glücksburg, Germany is built around continuity: a kitchen identity shaped over time, not by display. In a trade that often prizes…
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Head Chef, Enoteca La Torre Villa Laetitia
Domenico Stile
Rome, Italy
Domenico Stile, born August 1, 1989, in Castellammare di Stabia near the Sorrentine Peninsula, began his culinary training at a hotel school at age 15. Since February 2016, he has…
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Chef
Edwin Menue
Knokke, Belgium
His own line is brief and direct: “Flavor is so complex, joy is so simple.” As a working rule, it says a lot about the balance in Edwin Menue’s cooking. The plates aim for detail…
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Chef & Owner, Agli Amici
Emanuele Scarello
Udine, Italy
Emanuele Scarello, born in 1970 in Udine, Italy, is the chef and owner of the two Michelin-starred Agli Amici in Godia, Udine, a family restaurant established in 1887, which he…
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Executive Chef, Da Vittorio
Enrico Cerea
St. Moritz, Switzerland
Family restaurant craft is tested in repetition: procurement, mise en place, service standards, and succession all have to hold under the same roof. At Da Vittorio in Brusaporto,…
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Chef
Eric Canino
Ramatuelle, France
## Coming Up Michel Guérard and Guy Martin are the key references in Eric Canino’s formation, and they point to the kind of kitchen he later built at La Voile: disciplined,…
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Chef
Erik Loo
Rotterdam, Netherlands
## The Path Parkheuvel makes Erik Loo’s role legible in the trade sense: chef-owner means the line between kitchen, dining room, and business is one responsibility, not three…
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Chef
Fanny Rey
Saint-Rémy-de-Provence, France
## Today Hotel school in Jura gave Fanny Rey the formal base, but the shape of her cooking comes from a broader run of kitchens and disciplines. At Fermes de Marie with Nicolas Le…
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Chef
Federico Pucci
Macau, Macau
Cuisine is the through-line here: Tuscan reference, Michelin-starred restaurant discipline in Italy, and current execution in China’s luxury dining sector. In Federico Pucci’s…
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Chef
Felipe Bronze
Rio de Janeiro, Brazil
## Coming Up Training at Culinary Institute of America and at Oro (2016) gave Felipe Bronze a technical base and a working point of reference inside his own restaurant. That…
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Chef
Felix Schneider
Nuremberg, Germany
Felix Schneider is German and from Nuremberg, and his work is anchored in Franconia’s landscape, kitchen discipline, and local working rhythms. Across posts in Wernberg-Köblitz,…
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Chef
Filip Claeys
Sint-Kruis, Belgium
## Coming Up At De Jonkman, Filip Claeys works from the same premise that shapes The North Sea Chefs: use what is there, and make it worth keeping. The roles are separate, but the…
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Chef
Forrest Pasternack
Kyoto, Japan
His formal training at the Culinary Institute of America and Executive Chef work in Japan and Connecticut describe a kitchen career built on control, scale, and adaptation. The…
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Chef
Fran Agudo
Barcelona, Spain
## The Path Barcelona is the scale Fran Agudo works in: tapa, snack, small plate. In that format, the discipline is in compression — keeping flavour legible, structure tight, and…
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Chef
Francesco Apreda
Rome, Italy
## The Path Francesco Apreda’s name sits inside Idylio by Apreda as part of the restaurant’s working identity, not as a label added after the fact. That matters in a trade sense:…
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Chef
Francesco Sodano
Oppeano, Italy
Francesco Sodano’s cooking is described from an inherited base: a family of chefs, early work beside his father, and a practical apprenticeship that started before a formal…
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Chef
Francis Wolf
Wernigerode, Germany
Pietsch in Wernigerode, Germany, is the current point on Francis Wolf’s map, but the technical base was set in Quebec: apprenticeship, provincial restaurant work, and a kitchen…
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Chef
Franck Pelux
Lausanne, Switzerland
## The Climb On television, **Franck Pelux** was introduced to a wider audience as **Finaliste de Top Chef (saison 8)** at **M6 (2017)**, with precision and composure carrying the…
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Chef
François Geurds
Rotterdam, Netherlands
## Formation Exact restaurant work is formed in service: repetition, correction, timing and the pressure of sending plates at standard. Sous-chef work at The Fat Duck gave…
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Chef
Frédéric Lorimier
Paris, France
## The Climb Since 2021, Frédéric Lorimier has been chef at Virtus, and the work there reads as accumulation rather than announcement. In a dining room culture that often favors…
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Chef
Frédéric Morel
Münster, Germany
In Münster, Modern French and Creative cuisine is being worked through Westphalian produce, Breton reference points, and Creole flavour. In the cooking of Frédéric Morel at Cœur…
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Chef
Gabriele Boffa
Cioccaro, Italy
## Coming Up Piedmontese cuisine is the point of reference, and Gabriele Boffa states it plainly: “Every dish is a tribute to Piedmont, the land that raised me and inspires me.”…
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Chef
Genie Kwon
Chicago, Illinois, United States
"I don't eat things that are super sweet." At Kasama in Chicago, Illinois, USA, Genie Kwon’s desserts are built on that kind of restraint: sweetness measured, texture allowed…
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Chef
George Papazacharias
Athens, Greece
## Coming Up Apprenticeship at Noma Restaurant in Copenhagen gave George Papazacharias an early grounding in fine dining discipline. That start set a working standard: precision…
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Gerhard Fuchs
Ehrenhausen, Austria
Gerhard Fuchs is co-owner and chef of Die Weinbank in Ehrenhausen, Austria. He runs the two-Michelin-starred restaurant with sommelier Christian Zach, grounding its menu in…
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Chef
Gerhard Wieser
Tirol, Italy
Gerhard Wieser’s cooking is anchored at Castel Fine Dining in Tirolo, Italy, where he has served as head chef since 2001. The work there takes its cue from South Tyrolean star…
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Chef
Gilad Peled
Bordeaux, France
## The Climb At Le Cordon Bleu London, Gilad Peled built his base in technique, precision, and repetition. That training gave the work its structure early: a disciplined framework…
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Winemaker
Giovanni Manetti
Greve in Chianti, Italy
## Coming Up Sangiovese, vineyard soil, and the pacing of a family estate define the work at Fontodi. In Panzano in Chianti, Tuscany, Italy, Giovanni Manetti has been owner and…
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Chef
Giovanni Porretto
Nîmes, France
Giovanni Porretto is chef at Duende in Nîmes, France, where the MICHELIN Guide awarded two stars for the restaurant in 2024. ## The Climb The work at Duende is built around a…
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Chef
Gregor Schuber
Donaueschingen, Germany
Gregor Schuber’s work reads through long kitchen tenure and repeated responsibility in German luxury hotels. Since 2018, he has held the Küchendirektor post at Der Öschberghof in…
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Chef
Guido Braeken
Amsterdam, Netherlands
The recognition points to a precise modern European kitchen: refined, contemporary dishes built with restraint, luxury ingredients, and occasional Asian flavours that add depth…
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Chef
Guillaume Laurent
Omarama, New Zealand
Guillaume Laurent cooks Seasonal New Zealand cuisine at The Lindis in Ahuriri Valley, Canterbury, New Zealand. The work is defined by the place around it: a kitchen that answers…
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Chef
Guillaume Roget
Ciboure, France
Chefing at Ekaitza in Ciboure since 2021 has given Guillaume Roget a place where earlier roles now read as preparation rather than interruption. The line from Lycée Hôtelier de…
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Chef
Gustav Jantscher
Sankt Anton am Arlberg, Austria
High-altitude Austrian fine dining sets the frame for Gustav Jantscher’s recent work: first through Tannenhof in St. Anton am Arlberg, and now through Arlicious in Sankt Anton am…
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Chef
Heath Gordon
Hoi An, Vietnam
## The Climb At Four Seasons Resort The Nam Hai in Hoi An, Vietnam, the Executive Chef post sits at the center of the kitchen’s daily work, and Heath Gordon has held that role…
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Chef
Heinrich Schneider
Sarentino, Italy
Heinrich Schneider is the chef of Terra - The Magic Place in Sarentino, Italy, where the Dolomites sit directly inside the restaurant’s frame of reference. As chef patron, he has…
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Chef
Hin Chi Siu
Hong Kong, Hong Kong
At Ying Jee Club in Hong Kong, Executive Chef Hin Chi Siu works in the material language named for his kitchen: classical roasting technique, precise Cantonese craft, and exact…
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Chef
Hiroki Odo
New York City, New York, United States
## The Climb At Kyoto Wakuden, Hiroki Odo learned the discipline that kaiseki asks of a kitchen: control, structure, and attention to placement. That training shows up in the work…
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Chef
James Friedberg
Guangzhou, China
## The Path At Pennsylvania State University and The French Culinary Institute, the foundation was formal: Hotel and Restaurant Management, then French cuisine. James Friedberg…
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Executive Chef, La Colombe
James Gaag
Cape Town, South Africa
James Gaag is the Executive Chef of La Colombe, one of South Africa's top restaurants, located at Silvermist Wine Estate in Constantia. Born December 11, 1988, in Mainburg,…
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Chef
Jane-Therese Mulry
Matauri Bay, New Zealand
Australian-born Jane-Therese Mulry arrived at Rosewood Kauri Cliffs in Northland, New Zealand in 2025 as Director of Culinary, with a career built across London, South Africa,…
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Head Sommelier, Sorekara
Jason Howick
Orlando, Florida, United States
Head Sommelier at Sorekara in Orlando.
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Winemaker
Jean-Marie Fourrier
Gevrey-Chambertin, France
Jean-Marie Fourrier works inside a Gevrey-Chambertin model where inheritance is only useful if it is disciplined by farming, selection, and cellar restraint. At Domaine Fourrier,…
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Chef
Jeff Okada Ramsey
Beijing, China
That post follows more than two decades of work across Washington, D.C., Tokyo, Kuala Lumpur, Las Vegas, and televised competition, and it reads as a study in sushi discipline…
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Chef
Jeppe Foldager
Hørve, Denmark
## The Climb Career progression in a kitchen is often measured less by noise than by continuity, and Jeppe Foldager’s path shows that clearly. At Alberto.k in Copenhagen…
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Chef
Jeremy Desbraux
Le Noirmont, Switzerland
“Im ersten Restaurant nach der Lehre – das war das Le Puits Saint-Jacques in Pujaudran – habe ich gelernt, was es bedeutet, in der Haute Cuisine zu sein.” Haute Cuisine, in Jeremy…
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Chef
Joel Ellenberger
Bad Ragaz, Switzerland
Joel Ellenberger is Head Chef at IGNIV by Andreas Caminada in Bad Ragaz, a role he has held since 2022. The work is built on contrast: acidity, sharpness, and bitterness used with…
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Chef
Jonathan Wahid
Saint-Rémy-de-Provence, France
Since 2012, Jonathan Wahid has been chef-owner of L'Auberge de Saint-Rémy - Fanny Rey & Jonathan Wahid in Saint-Rémy-de-Provence, France, the Provence address he opened after…
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Chef
Josh Hughes
Saltwood, United Kingdom
Josh Hughes has held the post of Head Chef at Hide and Fox in Saltwood since 2023, working in Modern British fine dining with a style shaped by service, repetition, and close…
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Juan Pablo Bonaveri
El Calafate, Argentina
His kitchen is built at the point where Patagonian product meets international technique. In Juan Pablo Bonaveri’s work, the regional ingredient is the starting point, and the…
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Chef
Julien Caligo
Reims, France
## The Climb At Duende in Nîmes, Julien Caligo’s cooking took shape around the basics that matter in service: discipline at the stove, attention to detail, and a line of thinking…
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Juliën van Loo
Rotterdam, Netherlands
## The Honours At Parkheuvel in Rotterdam, the head chef role carries the burden of consistency as much as creativity, and Juliën van Loo occupies it in a room known for the…
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Chef
Jurgen van der Zalm
Amsterdam, Netherlands
## The Path At Vinkeles in Amsterdam, Jurgen van der Zalm works within a Modern French frame: disciplined, controlled, and built on the sort of repetition that turns technique…
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Viticulturist, Delaire Graff Estate
Kallie Fernhout
Stellenbosch, South Africa
Kallie Fernhout is the viticulturist at Delaire Graff Estate in Stellenbosch. He works in close partnership with winemaker Morné Vrey, matching varieties and vineyard sites across…
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Chef
Katsuhiro Onodera
Tokyo, Japan
Katsuhiro Onodera’s cooking is built on precision, not display. At Ginza Fukuju in Ginza, Tokyo, Japan, the owner-chef works with restraint, setting each element in place so the…
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Chef
Kazuhito Motoyoshi
Tokyo, Japan
Tempura Motoyoshi in Tokyo is handled as a control of small variables: batter, oil, temperature, moisture, seafood, vegetables, and the short interval between raw ingredient and…
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Winemaker
Lamberto Frescobaldi
Florence, Italy
## The Path Family enterprise is the first context for Lamberto Frescobaldi’s work at Marchesi de’ Frescobaldi (1989–2013): history, land, and commerce were already bound together…
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Chef-Owner, Yu Zhi Lan
Lan Guijun
Hangzhou, China
Lan Guijun is the chef-owner of Yu Zhi Lan, a two-Michelin-starred Sichuan fine dining restaurant in Chengdu's Qingyang District, which he opened in 2011 in an intimate 18-seat…
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Winemaker, Poggio di Sotto
Leonardo Berti
Montalcino, Italy
Leonardo Berti is a winemaker at Poggio di Sotto in Montalcino. The estate's current wine pages and technical sheets name him alongside chief winemaker Luca Marrone. Their work…
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Chef
Li Wei
Shanghai, China
Cantonese cuisine at Ji Pin Court in Shanghai, China, is handled through a stated discipline: recreating true flavors while bringing modern elements into traditional tastes.…
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Chef
Lionel Giraud
Narbonne, France
Narbonne sets the terms of the cooking: Occitanie is not a reference point added on top, but the working ground itself, visible in the market basket, the season, and the grain of…
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Chef
Louis Linster
Luxembourg, Luxembourg
His formation comes out of a single address and a working dining room. Louis Linster grew up in the restaurant, by his own account there his whole life, so the kitchen was not a…
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Winemaker
Luca D’Attoma
Nizza Monferrato, Italy
## The Essentials Wine work, in Luca D’Attoma’s case, starts with agriculture rather than aesthetics. The line he has chosen — “I have always been attracted to nature and the…
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Chief Winemaker, ColleMassari Wine Estates and Poggio di Sotto
Luca Marrone
Montalcino, Italy
Luca Marrone is Chief Winemaker for ColleMassari Wine Estates, with responsibility that includes Poggio di Sotto in Montalcino. He began working in Tuscan wine after studying…
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Ma Lin
Shanghai, China
Ma Lin’s work is built on focus rather than spread: one kitchen, one city, and a cooking identity grounded in the bright, exacting terms of Taizhou cuisine. In a trade that often…
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Chef
Maarten Bouckaert
Beveren, Belgium
Maarten Bouckaert is chef at Castor in Beveren-Leie, Belgium, and his path through the kitchen reads like a study in rigor, discipline, and clarity. His career includes chef roles…
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Chef
Maicol Izzo
Sienna, Italy
## The Climb The early record at **Piazzetta Milù in Castellammare di Stabia (Napoli), Italy, from 2019** set the terms for Maicol Izzo’s work: head chef responsibility, constant…
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Chef
Marcelo Di Giacomo
Paris, France
Marcelo Di Giacomo is the Argentine former chef of Virtus in Paris, France, where the cooking reads as refined French work with Mediterranean inflection. The plates are built for…
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Chef
Marco Galtarossa
Bergamo, Italy
## The Path The discipline that later defined Marco Galtarossa’s cooking was built kitchen by kitchen, through early work as chef across a range of establishments. That period…
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Winemaker
Marco Pallanti
Gaiole in Chianti, Italy
## The Climb The work of an agronomist can move quickly into the cellar when an estate needs someone who can read both vine and wine. Marco Pallanti arrived at Castello di Ama in…
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Chef
Mark Treacy
Kenmare Co. Kerry, Ireland
Since 2021, the kitchen at Sheen Falls Lodge in Kenmare has been led by Mark Treacy as Executive Head Chef. For a cook from County Clare, the work is shaped by fresh seasonal…
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Winemaker
Markus Molitor
Bernkastel-Wehlen, Germany
Markus Molitor has been the owner and winemaker at Weingut Markus Molitor in Bernkastel-Wehlen, Germany, since 1984. That continuity is the point: a long practice grounded in…
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Chef
Martin Kruithof
Giethoorn, Netherlands
Martin Kruithof runs De Lindenhof in Giethoorn with a kitchen language shaped by Hotelschool Amsterdam, military service, a military cooking post, and 12 years in European…
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Winemaker
Martino Manetti
Radda in Chianti, Italy
## The Path Since 2000, Montevertine has been shaped by Martino Manetti in two linked roles: owner and winemaker. That combination matters in practice. It means the estate is…
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Chef-Owner, Oimatsu Hisano
Masamitsu Hisano
Osaka, Japan
Masamitsu Hisano is the chef-owner of Oimatsu Hisano, a kaiseki restaurant in Osaka, Japan, where he sources the finest seasonal produce from across the country to create unique…
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