The People · Page 150
The artisans of taste.
Master distiller / blender
Max Shapira
## Coming Up Training at Washington and Lee University and Harvard Business School gave Max Shapira the academic base for a route that moved from Wall Street into leadership at…
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Restaurateur / hotelier
Max Starkov
He speaks with blunt economy, and the line lands with the kind of force that only plain language can carry: “The travel industry is an industry of buzzwords.” The sentence gives…
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Head Chef
Max Vetter
Max Vetter is the head chef at Bazaar in Zermatt.
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World's 50 Best Bars
Max Warner
Max Warner is a chef, and the public record around his name is strikingly spare. What remains is a profile pared back to its most elemental truth: the role itself. In an era when…
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Bocuse d'Or laureate
Maxence Baruffaldi
He has said, “The Bocuse d'Or is already, for me, the most beautiful competition in the world.” He also said, “I am a candidate for the France selection.” ## The Climb Training in…
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World's 50 Best Bars
Maxim Schulte
## Coming Up At The American Bar in Savoy, the work demanded the sort of bar discipline that is built on pace, restraint, and exact service. As head bartender there, Maxim Schulte…
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Winemaker
Maxime Barmès
In Wettolsheim, France, the work at Domaine Barmès-Buecher is split between vineyard soil, cellar lees, sulfur used sparingly, and grapes handled without haste. Maxime Barmès…
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Maxime Besnier
Maxime Besnier is the head chef at Estime in Rennes.
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James Beard Award winner
Maxime Bilet
James Beard Award winner Maxime Bilet came up through Skidmore College and the Institute of Culinary Education in New York City, then moved into the research side of cooking at…
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Head Chef
Maxime Giraud
Maxime Giraud is Head Chef at Léonie. The city is unknown.
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World's 50 Best
Maxime Larquier
Maxime Larquier’s work sits in the service side of fine dining: room sense, wine pairing, pacing, and the operating discipline that lets hospitality scale without losing control.…
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Chef-Owner
Maxime Leman
Maxime Leman is Chef-Owner of Le Mana. The city is unknown.
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Winemaker
Maxime-Henri Lafarge
Maxime-Henri Lafarge is a member of the Lafarge family, renowned winemakers in Volnay, Burgundy, with a legacy dating back to the 18th century. He is the son of Frédéric and…
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Maximilian J. Riedel
Maximilian J. Riedel is the eleventh-generation co-owner operating the RIEDEL family glassmaking company.
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Master Sommelier
Maximilian Kast
At Fearrington House Inn in North Carolina, service was built around exact placement: wine arriving by cart or by glass, paired with the meal to shape the room, not just accompany…
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Head Chef
Maximilian Moser
Maximilian Moser is Head Chef at Aubergine. The city is unknown.
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Asia's 50 Best
Maximiliano Pérez
## Today At El Mercado in Buenos Aires, the work of a head sommelier is to read a room, a list, and a producer’s intent at the same time. Since 2024, Maximiliano Pérez has held…
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Chef
Maya Lovelace
## The Path The chef-owner role in Portland, Oregon defined Maya Lovelace’s early restaurant work at Mae and later at Yonder (2019–2022). Those years place the work in the Pacific…
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James Beard Award winner
Mayukh Sen
Mayukh Sen works at the intersection of reporting, criticism, and teaching, with food journalism as the shared ground. At New York University in New York, Mayukh Sen teaches food…
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Asia's 50 Best
Mayuko Yamaguchi
## The Climb Magazine editing in Tokyo depends on a narrow balance: structure without stiffness, taste without excess, and enough control to let images, language, and pacing work…
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James Beard Award winner
McGraw Wolfman
## At a Glance McGraw Wolfman holds the role of Coordinating Producer at Eater, a title that places him at the center of the outlet’s editorial machinery. It is a position defined…
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Pastry chef
Meegan Roberts
## The Path Pastry work across golf clubs, casino service, foodservice, and product development asks for the same discipline in different registers: pace, consistency, and the…
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James Beard Award winner
Megan Garrelts
Co-owner of Bluestem since 2004, Megan Garrelts has built a practice where pastry sits inside restaurant identity, not beside it. In Kansas City, Missouri, that means desserts are…
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Bartender / bar director
Megs Miller
Megs Miller works at the seam between guest service and bar craft. As Concierge Manager at Promontory Club and a bartender, she brings the same habits to both: precision, timing,…
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Chef de cuisine
Mehdi Sgard
Chef de cuisine at Le Pré Catelan in Paris is the defining trade line in Mehdi Sgard’s record. The role points to a formation built through hotel-school training, apprenticeship,…
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James Beard Award winner
Mei Chin
Food writing works best when taste is treated as evidence, not garnish. In the work of Mei Chin, appetite and aversion are described with the same precision: history, geography,…
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James Beard Award winner
Meike Peters
By 2021, Meike Peters was hosting *Meet in My Kitchen* in Berlin, but that project sat on top of a longer editorial practice. In 2013, *Eat In My Kitchen* established the core of…
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Winemaker
Meinhard Forstreiter
He works the wines at Weingut Meinhard Forstreiter in Krems-Hollenburg, Lower Austria, where family ownership and modern viticulture meet on the same ground. In 2001, Meinhard…
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World's 50 Best
Meir Teper
Meir Teper enters this brief dossier as a study in omission, and that very spareness gives its own quiet shape. What remains is a profile stripped to its most minimal outline, a…
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World's 50 Best Bars
Melanie Asher
Melanie Asher’s profile sits in two disciplines that both reward timing, texture, and a calibrated palate: Macchu Pisco names her as CEO, founder, and Master Distiller, while…
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Winemaker
Mélanie Pfister
Mélanie Pfister leads winemaking at Domaine Mélanie Pfister in Dahlenheim, Alsace, France, and has headed Domaine Pfister since 2006. That long continuity gives the work a clear…
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Other
Melissa Araujo
The menu starts from Honduran heritage and lands in New Orleans work. In Melissa Araujo’s Bywater cafe, Honduran cuisine is carried into a Louisiana neighborhood through service,…
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James Beard Award winner
Melissa Clark
Melissa Clark’s reporting sits in the overlap between American home cooking, recipes, culture, history, and sustainability. As the writer behind *A Good Appetite*, Melissa Clark…
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Pastry chef
Melissa Coppel
A Colombian pastry chef working in restraint and precision, Melissa Coppel built her craft by moving through kitchens and classrooms where detail mattered more than display. The…
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James Beard Award winner
Melissa King
Melissa King’s work sits on a familiar trade path: early kitchen exposure, formal training, then service in Michelin-starred rooms where timing, texture, and control are…
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Master Sommelier
Melissa Monosoff
Since 2013, Melissa Monosoff has been Education Director at the Court of Master Sommeliers, a role built on instruction, standards, and the practical discipline of service. Before…
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Pastry chef
Melissa Murphy
Baking, tarts, and pies anchor the work. Melissa Murphy put that pastry focus to use across restaurant ownership, cookbook authorship, and advisory work. At one point, she said,…
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Master of Wine
Melissa Saunders
Melissa Saunders is a Master of Wine. It is the kind of title that stands on the page with quiet authority: concise, exact, and enough to define an entire professional identity…
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Bocuse d'Or laureate
Melker Andersson
Swedish chef and restaurateur Melker Andersson has spent four decades working across ownership, service, and room-building in Swedish dining. The line runs from Restaurang Victor…
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James Beard Award winner
Melody Gilbert
Melody Gilbert’s record is spare by design, and the craft reads through that restraint. Where the source leaves background unstated, it also leaves room for the few confirmed…
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James Beard Award winner
Merrill Stubbs
The role gives her a place at the company she helped launch, but it also reflects the sensibility that has defined her work from the start: steady, practical, and quietly…
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Wine luminary
Merry Edwards
## The Essentials Wine entered the kitchen first. Merry Edwards says, “When I was a teenager, my mother had cookbooks produced by the California Wine Advisory Board. Wine was an…
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World's 50 Best Bars
Mia Johansson
# Mia Johansson Whisky, Negronis, and aquavit set the working frame at Swift in London, where Mia Johansson is co-owner. The bar identity is built around spirits with clear…
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Master Sommelier
Mia Van de Water
She also serves as partner and head of Beverage Operations at Cote Korean Steakhouse, where beverage work is treated as a discipline of timing, judgment, and floor-level…
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Bartender / bar director
Micaela Piccolo
## The Path Service is the first training ground here: timing, poise, and the read you develop when a bar is moving and the room is already talking. Micaela Piccolo started at…
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James Beard Award winner
Michael Batterberry
## The Climb Food media was the lever in Michael Batterberry’s career, and he used it on both sides of the market: for the professional restaurant and hotel trade, and for a…
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James Beard Award winner
Michael Bonadies
Michael Bonadies started in hospitality at the sink, washing dishes at Clyde’s while attending Georgetown University in Washington, DC. That entry point is plain, and that is the…
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Wine authority
Michael Broadbent MW
That founding point remains the clearest marker of Michael Broadbent MW’s career in wine: in 1966, he founded the wine department in London, setting a reference point that helped…
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Restaurateur / hotelier
Michael C. Cohen
## The Path Managing Partner at Growth Advisors International Network (GAIN), Michael C. Cohen sits in a role built around coordination, judgment, and the ability to keep a…
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James Beard Award winner
Michael Cheng
## The Path Food education sits where scholarship, hospitality, and applied food science have to become usable in professional practice. In that lane, Michael Cheng built an…
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Wine authority
Michael Cooper
## Coming Up At University of Florida, Michael Cooper built the foundation for a cooking style grounded in discipline and precision. That training reads in the work now: steady,…
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James Beard Award winner
Michael Cordua
Food & Wine named Michael Cordua Best New Chef in 1994, a recognition that captured the momentum of a career already gathering force. Born in Managua, Nicaragua, and American, he…
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Other
Michael Correll
Michael Correll is Executive Chef and partner at Ruse in St. Michaels, United States. Before that role, he was chef de cuisine at Tagliata in Baltimore, United States, and his…
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Michelin-starred chef
Michael Deane
British Michael Deane has spent years describing food in plain terms, and the cooking follows that line. “I love simple and natural flavours and as I have got older more thought…
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Chef
Michael Diaz de Leon
Corn defines the work at Molino Chido in Aurora, Colorado: maíz handled through nixtamal, worked into masa, pressed into tortillas, and used as the structure for food meant to be…
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Winemaker
Michael Edwards
Michael Edwards is the owner of Bakkheia Wines in Wa Lowden, Australia. ## Today Michael Edwards began his career as a Qualified Mine Warfare and Clearance Diving officer at Navy,…
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Master Sommelier
Michael Engelmann
Master Sommelier Michael Engelmann built his record in restaurants where wine service had to be sharp, commercial, and repeatable: Gary Danko in San Francisco, Rockpool Bar &…
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Chef
Michael Erickson
Executive Chef at Hotel Boulderado in Boulder, United States, is the current title attached to Michael Erickson. In a hotel kitchen, the work is not only menu authorship; it is…
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James Beard Award winner
Michael Gallina
## Coming Up Local produce and seasonal timing are the base of Michael Gallina’s kitchen work. At Vicia in St. Louis, that means cooking that shifts with what the land offers,…
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James Beard Award winner
Michael Gebert
Michael Gebert has worked Chicago food media from the inside out: listening closely to the city’s dining culture, then turning that material into reporting and criticism with pace…
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Chef
Michael Gollenz
## Coming Up In 2021, Austrian chef Michael Gollenz stepped into the Executive Chef role at Alfred Keller in Mali Lošinj, Croatia, with a method built on classic French technique…
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James Beard Award winner
Michael Hudman
Michael Hudman is Executive Chef and owner of Enjoy A M Restaurant Group. He trained at the Italian Culinary Institute, then built his career in Memphis kitchens with a clear line…
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James Beard Award winner
Michael Jackson
What remains is exact, and therefore revealing in its own way. Michael Jackson is identified as a chef, and the portrait, by necessity, holds to that simple designation with a…
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Master of Wine
Michael Juergens
Michael Juergens is identified with wine-making in Bhutan, and that pairing tells you most of what matters here: one place, one craft, and a public identity built around vineyard…
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Head Chef
Michael Kammermeier
Michael Kammermeier is the head chef at Ente in Wiesbaden.
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James Beard Award winner
Michael Laiskonis
## The Climb Pastry technique runs through Michael Laiskonis’s career as a matter of discipline first and expression second. At Boiron Americas, the foundation was exactitude. At…
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Winemaker
Michael Langenhoven
Michael Langenhoven is the winemaker and cellar master at Mont Rochelle Mountain Vineyards in Franschhoek. The work there is defined by discipline, precision and a palate that…
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World's 50 Best
Michael Mazourek
## The Path Plant breeding at Cornell University gave Michael Mazourek a route into the slow, cumulative work of changing what vegetables are expected to do. After studying at…
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Co-Founder and Chairman Emeritus, Esalen Institute
Michael Murphy
Michael Murphy co-founded Esalen Institute with Richard Price in Big Sur in 1962. He is Chairman Emeritus of Esalen's board, directs think-tank work through its Center for Theory…
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World's 50 Best
Michael Muser
## The Path Front-of-house leadership is built on consistency, timing, and the ability to keep standards visible without making a show of them. Michael Muser’s work at Ever in…
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Chef-Owner
Michael Oettinger
Michael Oettinger is the chef-owner of Oettinger's Restaurant in Fellbach.
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Chef
Michael Pagliarini
## The Climb University of Scranton and the Culinary Institute of America shaped the discipline and palate that later define Michael Pagliarini’s cooking. That foundation shows in…
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Bartender / bar director
Michael Parish
## The Climb At Living Room at the W, Michael Parish worked as a mixologist in a room that demanded precision, pace, and a clear point of view. That setting gave him a place to…
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Michael Passmore
Michael Passmore is the founder and caviar maker behind PASSMORE, selecting, curing, and hand-packing small-batch caviar in Sloughhouse, California.
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Culinary legend
Michael Pollan
## Coming Up Food writing in Michael Pollan’s hands is built from reporting, teaching, and long-form editorial discipline. He trained at Mansfield College, Oxford and Bennington…
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James Beard Award winner
Michael Ruhlman
He has described the work as coming out of the same domestic room: a cooking family, a kitchen, and a notebook filling at roughly the same pace. In that setting, writing and…
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Chef
Michael Sandoval
Chef and owner Michael Sandoval leads Elysium in Melegís, Granada, Spain. A University of Nevada, Las Vegas alumnus, he moved through the Thomas Keller Restaurant Group in Las…
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James Beard Award winner
Michael Schwartz
## The Climb A kitchen floor teaches pace before style, and that is how Michael Schwartz moved through the trade: busser at DiLullo, then chef at Wolfgang Puck's Chinois in…
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James Beard Award winner
Michael Shaikh
Raised between Cleveland and Karachi, Michael Shaikh writes about food as a working language: a way to carry memory, loss, and instruction. He has said it “taught me how to learn…
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World's 50 Best Bars
Michael Smoley
Michael Smoley occupies a role that is as precise as it is revealing: US Market Manager at Boatyard Distillery. It is not simply a line on a résumé, but the center of his…
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James Beard Award winner
Michael Specter
Michael Specter has spent his career reporting at the point where science, policy, and public health meet, with New York City as the base for that work since 1998 at The New…
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James Beard Award winner
Michael Steed
## Coming Up Georgia State University is the early point of reference here, before Michael Steed moved into production work that depends on timing, structure, and a steady read on…
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James Beard Award winner
Michael Steinberger
## Coming Up Food, wine, and cultural reporting draw on preparation that is both academic and field-based. In Michael Steinberger’s case, that preparation included training at…
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James Beard Award winner
Michael Stern
## At a Glance California cuisine, in Michael Stern’s case, is grounded in place before it is a style label. Growing up in the Los Angeles area gave his cooking the regional frame…
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Restaurateur / hotelier
Michael Stillman
## Coming Up Service leadership gets built in layers: training, floor time, then the discipline of running rooms at speed. Michael Stillman came up through Brown University, then…
View →Farmer and family operator
Michael Stonebarger
A Stonebarger family farmer helping carry forward G&S Farms' Brentwood produce operation.
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James Beard Award winner
Michael Twitty
## Coming Up At Howard University, Michael Twitty trained in a setting where scholarship and cultural memory could be treated as the same discipline. That grounding shaped a…
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Master distiller / blender
Michael Urquhart
## The Essentials Leadership at Gordon & MacPhail and Scotch whisky define the work tied to Michael Urquhart. As Former Managing Director of Gordon & MacPhail, he occupied a role…
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Master distiller / blender
Michael Veach
He now owns Bourbon Veach LLC in Louisville, but the work that led there was built in archives, scholarship, and close attention to what makers knew. Before bourbon sat in the…
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Culinary legend
Michael Voltaggio
Michael Voltaggio is an American chef whose work is tied to a modernist reading of American cuisine: precise, pared back, and built to carry intent without excess. Across…
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Chef
Michael Weinstein
Michael Weinstein founded Rebel Chef in Dallas, Texas, in 2019, after a career that moved from Hillcrest High School to restaurant leadership, self-created work, and corporate…
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Chef
Michael Wilson
From Melbourne, Australia, the kitchen formation behind Michael Wilson ran through entry-level labour, apprenticeship, Melbourne restaurant discipline, and hotel cooking in…
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Winemaker
Michaela Jöbstl
Since 1987, Michaela Jöbstl has stood at the center of Weingut Michaela Jöbstl in Langenlois, shaping its wines with the quiet steadiness of someone who knows exactly what she…
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Winemaker
Michaela Riedmüller
## The Path Master’s-level training in International Wine Marketing gave Michaela Riedmüller a framework for both analysis and communication: how wine is positioned, assessed, and…
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Bocuse d'Or laureate
Michel ADDONS
Michel Addons moved through exacting kitchens in Belgium and beyond with the kind of control that comes from repetition, timing, and service under pressure. From Chez Marius en…
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Pastry Chef
Michel Bannwarth
Depuis 1934, trois générations se succèdent à la tête de la pâtisserie Jacques, pour le plus grand plaisir des gourmands. « Créer des souvenirs gustatifs » est une philosophie et…
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Wine authority
Michel Bettane
Michel Bettane is a French wine critic and a member of the editorial staff of La Revue du vin de France, and that combination explains the core of his reputation: criticism built…
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Vegetable-centric cuisine.
Michel Bras
Three Michelin stars from the Michelin Guide for the restaurant in Laguiole in 1999 registered a form of cooking built from continuity rather than display. In the work of Michel…
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Sommelier
Michel Couvreux
Michel Couvreux holds Beverage Director at Thomas Keller Restaurant Group, a role that fits a career built through service, cellar work, and room leadership rather than sudden…
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Chef
Michel Craca
Chef and owner of L'Antre Amis in Paris, Michel Craca brings a distinctly Modern French sensibility to the plate—one that feels at once grounded and quietly exacting, shaped by…
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