The People · Page 156
The artisans of taste.
Pastry chef
Rebecca Freeman
## The Climb Since 2012, Santa Fe’s dessert programs have shown Rebecca Freeman working in contrast: heat against cold, sugar against spice, plated service against pastry case…
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Master of Wine
Rebecca Gibb
Rebecca Gibb has built a career across journalism, scholarship and wine criticism, with the same control applied to each. At Vinous and Harpers, the work depends on editorial…
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World's 50 Best Bars
Rebecca Sturt
## At a Glance World Martini Day frames the work here as a sourcing exercise first: the measure is in the finest local ingredients, with Rebecca Sturt named in connection with…
View →CEO, Coffee Collective
Rebecca Vang
Rebecca Vang is the CEO of Coffee Collective. She leads the Copenhagen/Frederiksberg specialty-coffee company alongside its three founder-owners.
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James Beard Award winner
Rebecca Wood
## The Essentials The Studio Mama Cookbook, published in 2022, documents a kitchen practice built inside Music City’s studio culture, where Southern recipes and real-life stories…
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James Beard Award winner
Rebekah Denn
## Coming Up Food writing and journalism depend on reportorial habits as much as taste: close reading, clean judgment, and an ear for what a table can reveal. Rebekah Denn’s work…
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Head Sommelier
Rebekka Weickert
Rebekka Weickert is Head Sommelier at 360°. Her city is unknown.
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James Beard Award winner
Reem Assil
## The Climb At Laney College, Reem Assil built the first part of a practice that would later move from organizing into hospitality. Years spent as a community and labor organizer…
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Sommelier
Reeze Choi
Hong Kong’s sommelier trade is built in service: floor work, list fluency, producer recall, and the ability to translate bottles into dining decisions under pressure. Within that…
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Master of Wine
Reggie Narito
## The Climb The sommelier’s trade depends on more than identification and recall. Service requires composure under observation, timing at the table, and the ability to make what…
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Master of Wine
Regine Lee
## At a Glance The Master of Wine title sits at the center of Regine Lee’s practice: a credential that signals the depth of study behind her work and the standards attached to it.…
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Other
Regino Rojas
## The Essentials Regino Rojas works the line and the ownership side from Dallas, where Purépecha is the current kitchen tied to his name. The same city carries his earlier…
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Winemaker
Régis Bernaleau
Régis Bernaleau is the owner of Château Mongravey in Arsac, a name that carries the quiet authority of place as much as person. Bernaleau’s work is tied to a very particular…
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Chef
Régis Marcon
Régis Marcon Restaurant Régis et Jacques Marcon in Saint-Bonnet-le-Froid works from a mountain register: forest, garden, river and larder treated as the base materials of the…
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Winemaker
Reinhard Gausterer
Reinhard Gausterer has been the winemaker at Weinbau Reinhard Gausterer in Guntramsdorf, Austria, since 2013. The work reads as practical rather than decorative: wines shaped with…
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Bartender / bar director
Reinhard Pohorec
## The Essentials At Meerapfel, the Vice President role held by Reinhard Pohorec spans both Meerapfel Cigar and the Meerapfel brand, placing him at the brand’s top table. The…
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Reisa Jiang
Reisa Jiang is a co-founder of Astrea Caviar, bringing a wine and sourcing perspective to the specialist caviar house.
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Winemaker
Rémi Dalmasso
In 2008, Rémi Dalmasso gave shape to a deeply personal idea: he planted the vineyard garden in front of his house and launched Clos Romanile, his own wine project. What emerged…
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Pastry chef
Remy Funfrock
## Coming Up French pastry in Remy Funfrock’s hands is built on schooling, repetition, and a line of kitchens that demanded control. Lycee Jean Rablais and Culinary school in…
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Winemaker
Rémy Pedreno
He has described that discipline with a spare line: “So that I know what not to do.” For wine, that kind of negative space matters. Rémy Pedreno works from restraint, using…
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Winemaker
Renato Ferrero
Renato Ferrero is the chef of Ferrero, and the name fits the role with an almost taut, elegant precision. He leads the kitchen there, holding the center of its daily rhythm, where…
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Bartender / bar director
Renato Tonelli
Renato Tonelli founded Sustainable Bartender in New York City around a single operating idea: every bartender can work more sustainably. The project is rooted in New York City,…
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Winemaker
Renaud Burnier
A 2018 gold medal in the best Russian indigenous wine category gives the clearest public measure of Renaud Burnier’s work as winemaker at Domaine Burnier in Sugiez. ## In Their…
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Winemaker
René Barbier
At Clos Figueras in Gratallops, Spain, vineyard care and winemaking are expertly managed by René Barbier’s team, linking the estate to one of the people who revolutionised Priorat…
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Wine authority
René Gabriël
René Gabriël is identified here as a wine critic, and that is the whole frame: a professional life built around reading, judging, and interpreting wine. In a field where public…
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Winemaker
René Papin
René Papin has been owner and winemaker of Château Pierre-Bise in Beaulieu-sur-Layon, France, from 2010 to present. His work centers on making wine under the château’s name in…
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Chef
René Schudel
René Schudel is defined first by his 2006–2019 run as host and chef at Restaurant Benacus in Unterseen, Switzerland. He later brought that host-chef model to another Unterseen…
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Winemaker
Reşit Soley
Reşit Soley’s career in wine has the pleasing clarity of a well-drawn line: architecture first, then a company built with long intent, and from that beginning a steady ascent into…
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Master Sommelier
Réza Nahaboo
He later held senior service and management roles in Switzerland, moving between modest establishments and grand dining rooms, brasseries and a wine bar, an online wine shop and…
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Sommelier
Rhanna Schmitel
## At a Glance - Sommelier Rhanna Schmitel works in a trade built on recall, calibration, and reading the room without breaking its rhythm. A sommelier’s job sits between…
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James Beard Award winner
Rhonda Saltzman
Rhonda Saltzman opened Second Daughter Baking with her sister Mercedes Brooks in early 2021, bringing a focused pastry voice to Philadelphia at a moment when the city’s appetite…
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World's 50 Best Bars
Rhys Wilson
His career now sits at a point where the tempo of hospitality meets the reach of a global drinks brief, and that combination gives Rhys Wilson’s public work a distinctly…
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Chef
Riccardo Bertolino
## The Path Riccardo Bertolino trained at Bartolomeo Scappi before moving through kitchens where responsibility increased step by step and each title marked a stricter standard of…
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Chef
Riccardo Fazio
Technique gives the work its line: Italian kitchen discipline, a sea-facing service context at Mazzarò Sea Palace in Taormina, and a Mexican menu organized around regional…
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Head Chef
Riccardo Forapani
Riccardo Forapani is the head chef at Cavallino in Maranello.
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Head Chef
Riccardo Maiello
Riccardo Maiello is Head Chef at Saison.
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Consultant à la Bière
Rich Higgins
Rich Higgins works with beer as a made object: built from separate materials, judged through tasting, and understood through service. His formation as Consultant à la Bière in…
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James Beard Award winner
Rich Melman
Chairman/Founder of Lettuce Entertain You Enterprises, Rich Melman is part of the American restaurant trade’s shift toward dining rooms with a defined point of view. The work…
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Wine luminary
Richard Bampfield
Richard Bampfield sits in the record as a wine figure, with public-facing detail in this profile to attach to a cellar, a site, a producer list, or a dated body of work. The name…
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owner and operator
Richard Bertinet
Bread is the through-line in the work of Richard Bertinet, the French owner and operator of The Bertinet Kitchen in Bath, United Kingdom. The craft here is taught through flour,…
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Founder of Tequila Komos
Richard Betts
Service, cellar work, wine labeling, and agave spirits frame Richard Betts’s practice. The through-line is not category change but translation: reading a table, tasting with…
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Bartender / bar director
Richard Bradsell
## The Path Richard Bradsell started as a barman, and that first post set the terms of the work that followed: service at pace, reading the room, and handling the demands of the…
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Hotelier
Richard Branson
Ocean crossings by hot air balloon sit alongside the commercial record here: risk, publicity, and operating range are part of the working method associated with Richard Branson,…
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Richard Brendon
Richard Brendon is the founder and designer behind his London tableware house, working across fine china and glassware collections.
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Winemaker
Richard Broadhead
Richard Broadhead’s work is shaped by a site where landscape is part of the brief. In Cromwell, Central Otago, Northburn Station sets the pace: wide skies, cool air, and the daily…
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Chairman of Caprice Holdings
Richard Caring
## Coming Up Hospitality ownership at this scale is a capital craft: site selection, brand custody, operating discipline, and the timing of acquisition and exit. Richard Caring…
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Master Sommelier
Richard Dean
## The Climb Hospitality training at Hospitality Industry is the fixed point in Richard Dean’s background; the rest of the record is built from service roles that span bar, dining…
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Master distiller / blender
Richard Forsyth
Richard Forsyth is chairman of Forsyths in Rothes, Scotland, and a third-generation coppersmith at the same firm. The work carries both lineage and workshop discipline: one part…
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Bartender / bar director
Richard Gillam
He has spent more than 18 years in wine and spirits, moving from bar back to operations manager and through the roles in between. That kind of range is built on repetition,…
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James Beard Award winner
Richard Grausman
Richard Grausman appears here as a name, and the name alone. There is a kind of starkness to that, a profile reduced to its barest trace: no restaurant, no city, no year, no…
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Master of Wine
Richard Hemming
Master of Wine Richard Hemming writes about wine with a working premise that is practical rather than ornamental: “Above all, we match wine with food in pursuit of pleasure.” That…
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Wine authority
Richard Hemming MW
Richard Hemming MW has built his practice on patient attention, lucid writing, and the slow accumulation of working knowledge, with JancisRobinson.com as the fixed point…
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Wine luminary
Richard Juhlin
## The Path The first dated honor is not given. ## The Work Today Champagne expertise here is built on range, repetition, and close attention. Richard Juhlin has made a practice…
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James Beard Award winner
Richard Leach
## Coming Up Training at The Culinary Institute of America in 1987 set the base for a pastry career that moved quickly into restaurant work. Richard Leach went first to River Café…
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James Beard Award winner
Richard Melman
Founder and Chairman of Lettuce Entertain You Enterprises in Chicago, Richard Melman has built a career around restaurant ownership, concept-building, and long-term stewardship.…
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James Beard Award winner
Richard Olney
It says, “What I found there, what I got from Richard, was this total conviction that what he was doing was the right thing.” For Richard Olney, that line reads less like praise…
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Master distiller / blender
Richard Paterson OBE
Richard Paterson OBE is one of whisky’s most recognisable craftsmen, a master blender whose work has been built over decades of tasting, calibration, and instinct. At The Dalmore,…
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Co-Founder, Esalen Institute
Richard Price
Richard 'Dick' Price co-founded Esalen Institute with Michael Murphy in Big Sur in 1962. His work helped shape Esalen's emphasis on Gestalt practice, human potential, and…
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Bocuse d'Or laureate
Richard Rosendale
## The Climb Certified Master Chef Richard Rosendale built his base at Westmoreland County Community College, where the fundamentals of disciplined kitchen work took hold before…
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James Beard Award winner
Richard Sax
## Coming Up French technique entered Richard Sax’s practice through Le Cordon Bleu in Paris, where the structure of the cuisine became part of his working vocabulary. The next…
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Pastry Chef
Richard Sève
Maison de qualité depuis 1905 ! En 2016 et pour la 3ème fois consécutive, Richard Sève obtient le titre de « chocolatier incontournable » décerné par le Club des Croqueurs de…
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World's 50 Best
Richard Vines
## The Climb Food criticism at the level Richard Vines entered it depends on more than taste. It asks for reporting discipline, editorial range and the ability to turn a dining…
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World's 50 Best Bars
Richie Barrow
Richie Barrow works across two scales of hospitality: the operating model of a hotel group and the day-to-day discipline of a bar program. As Group General Manager, Food and…
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Bartender / bar director
Richie Millwater
Richie Millwater’s career, at least as it is presently written, resolves around a single, defining posting: Bar Manager at Clemente Bar in New York City. It is the kind of…
View →Farmer and operator
Rick Gean
A family owner and operator of Harry's Berries, continuing the farm's specialty organic strawberry program in Oxnard.
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Executive Chef
Rick Lopez
Rick Lopez is the executive chef at La Condesa in Austin.
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James Beard Award winner
Rick Martinez
Rick Martinez is the host of **Pruébalo**, and his work centers on Mexican food. Born in **Austin, Texas**, he has built his career around Mexican food, returning to it not as a…
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James Beard Award winner
Rick Nelson
He described his visual habit this way: “Instagram nudges me to think visually, and it’s a helpful writing exercise, because the keep-it-brief word count counteracts my propensity…
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James Beard Award winner
Rick Stein
Fresh fish, he suggests, is enough. In Rick Stein’s world, that conviction is less a slogan than a style of life: the restaurants are “just places where the fish is fresh and…
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James Beard Award winner
Rick Tramonto
Rick Tramonto’s career reads like a working kitchen with a long memory: beginning at Wendy's Old Fashioned Hamburgers, moving through unlisted restaurants in New York City and…
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Master distiller / blender
Rick Wasmund
Whisky production expanded to Williamsburg when Copper Fox added malting, distilling, and storage capacity and opened a second distillery site. In Rick Wasmund’s work, that move…
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Bartender / bar director
Ricky Gomez
A New Orleans bar hand can hear the city in the room design, the pacing, and the way the menu is framed. Ricky Gomez works from that register: direct service, local reference, and…
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Chef
Rikard Hult
His cooking favors clarity without giving up pleasure. The concrete: cut, cure, platter, and the talk that happens around the table. Rikard Hult works with measured…
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James Beard Award winner
Rikki Giambruno
Founder of Hyacinth in St. Paul, Rikki Giambruno built a body of work around cooking that reads through structure, memory, and restraint. The useful measure is not ornament, but…
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Bartender / bar director
Rina Fermin
## The Climb Behind the bar, the work is built on rhythm, restraint, and speed of judgment. At Suria, Rina Fermin learned those terms in practice: steady hands, an unflustered…
View →Co-Founder and Former Chef, Le Calandre
Rita Chimetto
Rita Chimetto co-founded the modern Le Calandre with her husband Erminio Alajmo in 1981 and led its kitchen. A pioneering self-taught chef and pastry specialist, she became one of…
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Winemaker
Rita Marques
Rita Marques is the winemaker of Conceito Vinhos in Cedovim, a role that sits at the center of a career built on precision, patience, and an instinct for how a wine should speak…
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Bartender / bar director
Rizza Umlas
Rizza Umlas’s work sits in the bartending line: room-reading, measured service, and the practical sequence of decisions that begins when a guest arrives. At Storya Kitchen + Bar…
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Master Sommelier
Rob Bigelow
His work has centered on wine programs and education, with an emphasis on buying decisions and staff training. That kind of labor sits out of sight, but it shapes what lands on…
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Retired Winemaker, Jordan Vineyard & Winery
Rob Davis
Sacramento-born Rob Davis was Jordan Vineyard & Winery's winemaker from 1976 to 2019. Trained in fermentation science at the University of California, Davis and mentored by André…
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Chef
Rob Drennan
Modern cooking at HAKU in Hong Kong is built as a meeting point for produce, season, and technique rather than as a fixed category. In the kitchen led by Rob Drennan, Japanese…
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Chef
Rob Feenie
On the West Coast, the work reads as a meeting point between fresh local product and French rigour. At Le Crocodile by Rob Feenie in Vancouver, BC, Canada, Rob Feenie’s cooking is…
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James Beard Award winner
Rob Katz
## Where They Are Now Hospitality, for Rob Katz, came out of a different kind of pressure chamber. He began in Chicago in 1987 as an options trader, where speed, instinct, and…
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James Beard Award winner
Rob Palmer
## The Path Baking with his mother and grandmother gave Rob Palmer an early grounding in the craft: how to mix, how to wait, and how to read flavour before formal training starts.…
View →Executive Chef
Rob Reinsmith
Rob Reinsmith is the executive chef at Wild Child. The city is not specified.
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James Beard Award winner
Robb Walsh
I was a newbie food writer in 1993 when I called up Patricia Wells at her apartment in Paris and asked her to autograph my copy of the Food Lover’s Guide to France. That kind of…
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James Beard Award winner
Robbie Felice
## The Climb Formal training at the Culinary Institute of America (2011) gave Felice a base, but the sharper education came on the line, where pace, repetition, and pressure do…
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James Beard Award winner
Robert Andrew Powell
## At a Glance Robert Andrew Powell’s profile is, fittingly, distilled to a few spare lines and a pair of remarks that do much of the work themselves. The effect is less checklist…
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Master Sommelier
Robert Bigelow
Robert Bigelow appears in the source material as a name that resists easy elaboration: a figure present in the record, but without the confirmable landmarks that usually let a…
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Hotelier
Robert Burns
## Training and Lineage Hospitality management, in Robert Burns’s formation, was grounded first in formal study: Michigan State University in 1958, followed by the University of…
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Michelin-starred chef
Robert Carrier
The kitchen and the page shaped the same career, and in Robert Carrier’s case the two were never entirely separate. One ran on heat, speed, and the discipline of service; the…
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World's 50 Best
Robert De Niro
## Coming Up Since 1994, Nobu has been built with Robert De Niro as co-founder, his name attached to a hospitality brand that has held its place through a volatile market. In…
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James Beard Award winner
Robert Del Grande
He has carried that approach from Café Annie to the room he leads now, where the plates still read like questions asked carefully and answered with restraint. ## Coming Up…
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Winemaker
Robert Eden
## The Path Robert Eden’s route into wine reads like a slow accumulation of place, instinct, and hard-earned perspective. He began as an apprentice at Barossa Valley in Australia,…
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James Beard Award winner
Robert Egger
Robert Egger has spent more than three decades building nonprofit institutions out of civic need. Since 2013, he has led L.A. Kitchen in NE Los Angeles as founder and president,…
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James Beard Award winner
Robert Flam
Coffee branding, when it is handled as part of the craft rather than as decoration after production, sets the terms for how a bag is read before it is brewed. In Robert Flam’s…
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World's 50 Best Bars
Robert Hess
## Coming Up Season 5 of *Hell's Kitchen* put Robert Hess in a service environment where timing, composure, and speed were tested on every pass. As a contestant, he had to work…
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Master distiller / blender
Robert Hicks
Robert Hicks works across two forms of food service craft: as a video production specialist at Retro Recipes Kitchen in Pompano Beach and as an executive chef at Robert’s by the…
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Master Sommelier
Robert Jones
In 2025, the work sat at the meeting point of food-systems policy and institutional leadership, with Robert Jones serving as vice president of Strategic Partnerships, Industry…
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Sommelier
Robert Joseph
Robert Joseph has worked as a consultant since 2005, but the technical basis for that work was built earlier across editorial, judging, and publishing rooms where wine is assessed…
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