The People · Page 155
The artisans of taste.
Sommelier
Philippe Faure-Brac
"The role of the association can be summed up in three points: to train, to inform and to federate." In Philippe Faure-Brac’s work, that line reads as operating principle, not…
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Relais & Châteaux Grand Chef
Philippe Gauvreau
Philippe Gauvreau built his French cuisine practice through pastry, brigade work, and long station time in kitchens where repetition and control matter. He led Daddy Poule in…
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Winemaker
Philippe Gimel
## The Climb The estate’s identity still reads from its start in 2003: Saint Jean du Barroux in Malaucène, France, began with Philippe Gimel working a small parcel without a…
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Winemaker
Philippe Magrez
He is also associated with the Magrez Group. ## The Climb Cellar work is the practical base of wine: fruit handling, vinification choices, and repeated seasonal decisions before…
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Bocuse d'Or laureate
Philippe MILLE
## The Climb Philippe MILLE’s path moves through kitchens where discipline is the baseline and consistency is the measure. The early posts — Chef Gauthier in South of France,…
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Pastry chef
Philippe Rigollot
## The Climb Pastry progression is often bench work before it is authorship: production rhythm, heat, timing, texture, repetition. In Philippe Rigollot’s early work as bakery…
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World's 50 Best
Philippe Rochat
## The Path Kitchen discipline entered professional life early at Le Baur au Lac; Le Savoy Baur en Ville in Zürich, Switzerland, where the requirements of a grand operation set…
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Pastry chef
Philippe Suchard
Born in Boudry, Philippe Suchard is identified first and foremost with a craft so tightly linked to his name that the two are nearly inseparable. Swiss by nationality and exacting…
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World's 50 Best
Philippe Vongerichten
Front-of-house operations at Jean Georges Restaurant in New York require control of pace, room temperature in the human sense, and the visible mechanics of hospitality. As…
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Winemaker
Phillip Heinz
## The Path Winemaking at Weingut Phillip Heinz in Kapellen-Drusweiler, Pfalz, Germany is anchored in place: the Palatinate is not just backdrop but part of the wine’s working…
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James Beard Award winner
Phillip Stephen Schulz
Phillip Stephen Schulz is listed simply as a chef, and that is enough to define the frame. The name does not arrive with garnish. It arrives as a job title, and the entry lets…
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James Beard Award winner
Phyllis Richman
## Coming Up A Washington upbringing, plus study at Brandeis University, the University of Pennsylvania, and Purdue University, gave Phyllis Richman the credentials she carried…
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Sommelier
Pier-Alexis Soulière
Pier-Alexis Soulière’s story begins far from the polished hush of fine-dining rooms, in rural Québec, where hospitality was not an industry so much as a family language. Long…
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Chef
Piero Bertinotti
Piero Bertinotti. ## The Path Since 1974, Ristorante Pinocchio has been shaped by the steady hand of a Chef Patron whose tenure gives the room continuity as well as character. In…
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Sommelier
Piero Sattanino
## The Climb Service training at Scuola Alberghiera a Torino led Piero Sattanino into the dining room as a first-class waiter at Michelangelo in 1966, where the work was built on…
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James Beard Award winner
Piero Selvaggio
Born in Modica, Sicily, Piero Selvaggio built a career in hospitality through Italian cuisine, with Valentino in Santa Monica as an early and lasting point of reference. The work…
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Winemaker
Pierpaolo Di Franco
Vigna Gess Valtellina Superiore Grumello DOCG, Vigna Dossi Salati Riserva Valtellina Superiore Grumello Riserva DOCG, and Vino Sbagliato Sforzato di Valtellina DOCG are the works…
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Wine luminary
Pierpaolo Petrassi
That appointment is the clearest marker in his career, the point where a professional path becomes fixed to a year, a retailer and a role, and where a name begins to read less…
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Relais & Châteaux Grand Chef
Pierre Basso Moro
## The Path Pierre Basso Moro’s work shows the old progression of a kitchen craft: start close to the pace, learn precision, then spend years reducing excess until the plate…
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Winemaker
Pierre Bories
Owner and winemaker of Château Ollieux Romanis in Corbières Boutenac, France, Pierre Bories carries the title that defines his work. He came home in 2001 after a career in…
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Winemaker
Pierre Cazeneuve
Pierre Cazeneuve serves as Director General and Owner of Château Paloumey in Ludon-Médoc, France. Since the family arrived in 1989, the estate has been rebuilt from scratch:…
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Winemaker
Pierre Cros
## At a Glance Pierre Cros works in Badens, France, with Minervois wines, and the work reads as an exercise in restraint: place first, method second, language pared back to what…
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James Beard Award winner
Pierre Franey
Food writing in Pierre Franey’s hands was built for speed, but not at the expense of control. Born on January 13, 1921, and French, Franey brought a polished continental register…
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Chef-Owner
Pierre Grein
Pierre Grein is the chef-owner of Restaurant Pierre Grein in Manosque.
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Pastry Chef
Pierre Hubert
Pierre Hubert a ouvert sa première boutique au centre-ville de Dijon il y a 5 ans. Bien accueilli par le public Bourguignon, il ouvre un kiosque au printemps 2015 dans le centre…
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Michelin-starred chef
Pierre Koffmann
He is closely associated with pig’s trotters, a dish that has become almost Pierre Koffmann’s name, but the work reads wider than a single emblem. In his own telling, the line…
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Co-manager at Domaine des Comtes Lafon
Pierre Lafon
Pierre Lafon is the nephew of Dominique Lafon and a fifth-generation member of the Lafon family, actively involved in managing the prestigious Domaine des Comtes Lafon in…
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Wine luminary
Pierre Mansour
## Coming Up At The Wine Society, Head of Buying is the job that turns judgment into range, and Pierre Mansour sits in that brief with the discretion the title implies. The work…
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Founder
Pierre Marcolini
Chocolate and pastry practice here is framed as a discipline rather than a decorative trade: sweetness is controlled by timing, temperature, texture, and finish. In Pierre…
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Chef
Pierre Nief
Chef at Bistro 4 Saisons in Magog, Pierre Nief works in a register of precision and restraint. The kitchen language here is direct: a defined role, a focused specialty, and an…
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Pastry chef
Pierre-Henry Lecompte
Pastry is Pierre-Henry Lecompte’s field. ## The Path Early in their career, Pierre-Henry worked as chef pâtissier at Coudray Traiteur and pâtissier at Propre pâtisserie in Rouen.…
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Head Chef
Pierre-Jean Carton
Pierre-Jean Carton is Head Chef at Le Bec Fin. The city is unknown.
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Winemaker
Pierre-Louis Bersan
Pierre-Louis Bersan works as vigneron at Domaine Pierre-Louis & Jean-François Bersan in Saint-Bris-le-Vineux, France. The brief, physical description attached to the wine matters…
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Pastry chef
Pierrick Boyer
## Coming Up That was followed by Saint Nom La Breteche in Saint Nom La Breteche (1990–1992), where the work moved deeper into the routines that define the trade: precision,…
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Bocuse d'Or laureate
Piet Vande Casteele
## The Climb Hotelschool Ter Duinen is the line in the CV that explains the method: Piet Vande Casteele’s work is built on formal hotel-school discipline, where timing, service,…
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Chef
Pieter Smits
Pieter Smits’s work at Restaurant Rijsel in Amsterdam sits in a register of hospitality built on steadiness rather than performance. The room is tied to classic French and Flemish…
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Winemaker
Pieter-Niel Rossouw
## Coming Up At Elsenburg Agricultural College, the work was grounded early in agriculture, viticulture and cellar craft. Pieter-Niel Rossouw’s training there set the terms for a…
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Winemaker
Pietro Achilli
## The Path Bordeaux Sciences Agro provided the technical grounding before Pietro Achilli moved into cellar work as Vinification Assistant at Châteaux Teynac et Corconnac. That…
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Master of Wine
Pietro Russo
Pietro Russo is a qualified pastry chef, trained at Istituto Alberghiero Ruffini-Aicardi and Ipseoa Praia a Mare. In pastry, that kind of formation matters: the work runs on…
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Winemaker
Pilar Salillas
Pilar Salillas studied viticulture at Universitat Rovira i Virgili, setting out with a grounding that was as much about patience and precision as it was about agriculture. From…
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Independent wine consultant
Piotr Pietras
Independent wine consultancy is built on service before opinion: the ability to read a room, manage a cellar, taste under pressure, and make a bottle useful in context. In the…
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James Beard Award winner
PJ Hamel
PJ Hamel’s work at King Arthur Flour is organized around pie crust: a narrow specialty, handled with the kind of repetition that turns technique into judgment. Her own line — “My…
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Bartender / bar director
Pongpak Sudthipongse
The title is the clearest marker of his professional identity, a compact but telling signal that places Pongpak Sudthipongse firmly behind the bar at Sorrento in Bangkok. It ties…
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Pastry chef
Pooja Dhingra
## Coming Up Pastry work in India often asks for exact technique and a clear point of view; Pooja Dhingra’s practice is built on both. After studying at Cesar Ritz Colleges,…
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James Beard Award winner
Preeti Mistry
American chef Preeti Mistry has built a practice that moves across formats without losing its center: formal training, institutional kitchens, televised competition, restaurant…
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Hotelier
Prince Alwaleed bin Talal
Investment craft at Kingdom Holding Company is built around concentrated positions, cross-sector exposure, and long-duration control. Prince Alwaleed bin Talal is the Founder and…
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Owner
Prisca Courtin
Prisca Courtin has co-owned Château Beauséjour in Saint-Émilion, France, since 2021. The work there is tied to place first: a mineral-driven terroir, handled for a fresher, more…
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World's 50 Best Bars
Priyanka Blah
From media writing in college to work across education, strategy, and service, Priyanka Blah has built a drinks career that treats listening as a professional tool. Writing desks,…
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Wine authority
Professor Emile Peynaud
Professor Emile Peynaud is a defining wine authority and professor of Bordeaux University in Bordeaux, France. The craft here is not presentation but judgment: listening closely,…
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Winemaker, Domaine Amiot-Servelle
Prune Amiot-Servelle
Prune Amiot-Servelle is a trained oenologist who earned her diploma in 2004 and joined the family domaine in Chambolle-Musigny, Burgundy, in 2011 after gaining experience in…
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Master of Wine
Qian Janice Wang
## The Climb Crossmodal research at the University of Oxford gave Qian Janice Wang a setting where perception, expectation, and interpretation could be studied with precision. In…
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James Beard Award winner
Quentin Bacon
## Coming Up The work spans lifestyle and food, portrait, still life, and architectural photography, with Quentin Bacon moving across those categories from a single practice:…
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Head Chef
Quentin Brunet
Quentin Brunet is Head Chef at L'Ostal. The city is not specified.
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Executive Chef
Quirin Brundobler
Quirin Brundobler is the executive chef at Das Grace in Flensburg.
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Pastry chef
R. Andrew Chlebana
R. Andrew Chlebana’s work sits in baking and pastry, where precision is visible in the finish and discipline shows up in repetition. At The Culinary Institute of America, the…
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Chef
R. Deva Kumar
The craft here sits at the meeting point of hotel-school precision, Regional Indian grammar, contemporary European structure, and the service discipline required in luxury…
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James Beard Award winner
R. J. Cooper III
## Career In Washington, DC kitchens, R. J. Cooper III built his reputation on pace, precision, and a room-read that stayed locked on service. That work earned James Beard Award…
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Master Sommelier
R. Michael Meagher
R. Michael Meagher’s standing in the trade rests on a single credential: Master Sommelier. In wine service, where recall, discipline, and exact judgment carry real weight, that…
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World's 50 Best
R.J. Melman
R.J. Melman is identified here only by name and a World's 50 Best reference. That absence matters. Without training, lineage, or a named signature project, there is no craft path…
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Master distiller / blender
R.M. Corky Taylor
R.M. Corky Taylor’s place in Kentucky distilling is defined by continuity of ownership and the practical work of revival. At Kentucky Peerless Distilling Company in Louisville,…
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Culinary legend
Rachael Ray
## Coming Up The restaurant business is the early frame for Rachael Ray’s food language. Born on August 25, 1968, and raised in Lake George, New York, she came up in a household…
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Master Blender for Benriach
Rachel Barrie
Family memory and formal chemistry both inform the blending bench. In Rachel Barrie’s account, whisky was shaped by her grandma, her father, studying science at university, and…
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Michelin-starred chef
Rachel Humphrey
Rachel Humphrey’s professional standing is Michelin recognition. In fine dining, that credential is not ornamental; it marks work that has been measured against a strict standard…
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World's 50 Best Bars
Rachel Tann
## The Path Marketing Communications at DeVries Global puts Rachel Tann at the point where strategy has to become legible, consistent, and useful across markets. The work is less…
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James Beard Award winner
Rachel Wharton
Rachel Wharton reports on kitchen appliances for The Times’s reviews site Wirecutter in New York City, with work that sits where domestic routine meets the tools that support it.…
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Rachelle Bross
Co-founder of Olivaia Olive Ranch, helping steward its historic California olive cultivars, farm practices, and small-batch olive-oil production.
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Head Chef
Raf Sainte
Raf Sainte is the head chef at De Gebrande Winning in Sint-Truiden.
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Chef
Rafa Bautista
Rafa Bautista’s work at La Oveja Negra in Barbastro uses Somontano as pantry and memory without turning the region into display. The cooking connects Somontano regional cooking…
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World's 50 Best
Rafael Costa
Rafael Costa is chef at Lasai in Rio de Janeiro, Brazil, where the pace of the kitchen follows the crop, not the other way around. The work is vegetable-led and anchored in…
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Winemaker
Rafael Palacios
Rafael Palacios has been winemaker at Rafael Palacios in O Bolo, Valdeorras, Galicia, Spain since 2004, with a practice built around white wines from Godello. The work ties his…
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Bartender / bar director
Rafael Pizanti
Berlusconi gives the clearest read on the method: vodka, red fruits, and citrus touches from Aperol arranged as an exclusive combination. In Rafael Pizanti’s version, the drink is…
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Bartender / bar director
Rafael Soler
Rafael Soler moves through the kitchen with the kind of quiet certainty that comes from discipline, repetition, and a deep respect for the product in front of him. At Take a Chef,…
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James Beard Award winner
Raghavan Iyer
James Beard Award-winning chef Raghavan Iyer, born on April 21, 1961, is an American cook whose work is closely tied to Indian cooking in its range, warmth, and intricacy. The…
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Sommelier
Raimonds Tomsons
## The Making Sommelier training begins with the grammar of viticulture, oenology, service, and tasting discipline; Raimonds Tomsons built that base at the Austrian Wine Academy…
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Sommelier
Raj Vaidya
## The Route Dining-room wine work is built service by service: listening, cellar recall, pairing judgment, and the ability to make a bottle useful at the table rather than merely…
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Winemaker
Rajko Cmrečnjak
Rajko Cmrečnjak is the winemaker of Cmrečnjak Winery in Sveti Urban, Štrigova, Croatia, with Sauvignon named as his specialty. ## The Climb Today, Rajko is founder and winemaker…
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Master distiller / blender
Rakshit Jagdale
Rakshit Jagdale is Managing Director of Amrut Distilleries in Bengaluru, and he occupies that role with the quiet authority of someone whose work is less about spectacle than…
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Head Chef
Ralf Haug
Ralf Haug is Head Chef at freustil.
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James Beard Award winner
Ralph Deuterio
Ralph Deuterio co-owns and operates Galleria Umberto in Boston, a role that places him at the center of one of the city’s most familiar and enduring food addresses. In a place…
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Chef
Ramon Garcia
Ramon Garcia’s career at Abadía Retuerta LeDomaine in Sardón de Duero, Valladolid, Spain, is built on continuity. In kitchen work, that means learning a house from the inside,…
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Pastry Chef
Ramon Morató
## The Making Chocolate and pastry work at this level depends on control: ingredient function, flavor logic, structure, and repeatable technique. Ramon Morató’s training at…
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Chef
Ran Shmueli
## The Climb The route through hotels, then into sous chef and head chef posts, is what shaped Ran Shmueli’s method: service pressure, scale, and repetition, translated into…
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Bartender
Ran Van Ongevalle
In contemporary cocktail work, precision shows in restraint: fewer components, cleaner aromatic intent, and a clear read on the base spirit. Ran Van Ongevalle’s 2017 win at the…
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Master Sommelier
Randa Warren
Master Sommelier Randa Warren earned the title in 2007, a credential that anchors a career built on formal wine study, discipline, and steady work in Tulsa, Oklahoma. Tulsa is…
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James Beard Award winner
Randall Grahm
## At a Glance Self-description is part of the record here: Randall Grahm has said, “I indeed could be considered curious.” In the trade, that kind of line reads less as branding…
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Pastry chef
Randy Finch
Randy Finch built Ice Sculptures Ltd. In Grand Rapids, Michigan around a material that demands timing, restraint, and clean execution. He began as a chef, trained in Europe, and…
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Raoul Meuwese
Raoul Meuwese is Executive Chef at Oriole. The city is unknown.
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Chef
Raphael Fumio Kudaka
Raphael Fumio Kudaka is Executive Chef of Breizh Café in Paris, a role that places him at the helm of the kitchen in the city where his work now unfolds with quiet authority and…
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Chef
Raphaël Vézina
## The Climb Training at École Hôtelière et de Tourisme Paul Augier gave Raphaël Vézina a formal base in pace, discipline, and service. Back in Montreal, he moved into Laurie…
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Sommelier
Ratmir Akhmetov
Ratmir Akhmetov is a sommelier, and the work attached to that title is built on precision, recall, and disciplined tasting. In service, restraint can carry as much weight as…
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Pastry Chef
Raul Bernal Belarra
Raúl Bernal a débuté sa carrière dans diverses boulangeries de Huesca avant de se perfectionner à l’École de Pâtisserie de la Guilde de Barcelone (EPGB). Rapidement, il intègre…
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Chef-Owner
Raúl Resino
Raúl Resino is the chef-owner of Pau in Benicarló.
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James Beard Award winner
Rax King
The work splits cleanly between voice and criticism: one current role on the mic, one on the page, both built on a comic register that turns appetite, pop culture, and private…
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Bartender / bar director
Ray Foley
He built his name in the liquor trade by naming and creating new drinks, work that moved ideas from the bar into bottles and onto back bars. In that line of work, the value sits…
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James Beard Award winner
Ray Isle
It is the kind of line that sets a trade practice in motion: full-time wine writing since 2000, when Ray Isle was offered a senior editor post at Wine & Spirits magazine. From…
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Master of Wine
Ray O'Connor
## The Path A career built through service kitchens shows up in the sequence here: Terry O’s, Galloping greens, The garden city hotel, Cara cara mexican grill, The witches brew,…
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Pastry chef
Rayane Rebouh
## The Path In the kitchens of Pré Catelan in Paris, Rayane Rebouh learned the pace that pastry work demands: stainless steel, service pressure, shared mise en place, and the…
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Winemaker
Raymond Walther
# Raymond Walther No approved facts are currently listed. ## The Climb The work at Domaine le Petit Cottens is the point of reference here: Raymond Walther is named through the…
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James Beard Award winner
Rebecca Cate
## Today At Berkeley, Rebecca Cate built the baseline for a career built around precision, poise, and room-making. That training shows up in the way Smuggler’s Cove and…
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James Beard Award winner
Rebecca Flint Marx
She has described herself as "I'm a Brooklyn-based writer and editor who writes predominately about food and culture." That self-description is exacting enough for the work:…
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