The People · Page 157
The artisans of taste.
James Beard Award winner
Robert Kinkead
Born June 1, 1952, Robert Kinkead built a career around seafood cookery and the management of restaurants tied to that focus, including Kinkead's. ## The Climb Training at the…
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Wine authority
Robert Lawrence Balzer
Robert Lawrence Balzer wrote from a point where wine was moving into the public square, and his work helped give that shift language in print. As wine columnist for *Los Angeles…
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Pastry chef
Robert Linx
Chocolate work in Paris took a stricter retail form in 1977 with the founding of La Maison du Chocolat by Robert Linx. The prior formation was practical: work in a major Paris…
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James Beard Award winner
Robert M. Parker
## The Essentials Those pairings center on jumbo lump Maryland Crab Cakes, a 1995 Coche-Dury Corton Charlemagne, 1997 Kongsgaard Chardonnay, and 1989 Comtes Lafon Meursault. The…
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Wine luminary
Robert M. Parker Jr.
In trade terms, that kind of spareness reads as a deliberate edit. Nothing is added to soften the line or widen the field, so the entry stays fixed on the basic fact of who is…
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Master of Wine
Robert Mathias
## The Essentials Mathias is the Head Chef at Miller & Carter Steakhouse Bar and Grill in Reading, England, United Kingdom. He was born in Tiffin. At a steakhouse bar and grill,…
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James Beard Award winner
Robert McGrath
## Coming Up France provided the formal grounding, but the craft line runs through a sequence of kitchens that demanded control, pace, and adaptability. Robert McGrath moved from…
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James Beard Award winner
Robert Mondavi
Robert Mondavi Winery fixes this profile in the language of wine work: a winery, a site, and a founding Year. The fact is exact—Robert Mondavi founded Robert Mondavi Winery in…
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Chef
Robert Ortiz
In Fitzrovia, the Michelin star at Lima gives Robert Ortiz’s cooking its most visible public mark, but the real language of his work is written through materials: raw root…
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Wine authority
Robert Owen Clarke
Robert Owen Clarke is a British wine writer, actor, television presenter and broadcaster whose work has been built around a single organising subject: wine. Trained at Pembroke…
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Winemaker
Robert Rex
Master Winemaker/Founder at Deerfield Ranch Winery in Kenwood, United States, is the title that defines Robert Rex’s work. It points to a winemaker whose authority rests on…
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James Beard Award winner
Robert Sherrill
Robert Sherrill leads Imperial Cleaning Systems with the kind of hard-earned resolve that rarely announces itself loudly, but instead reveals itself in the steadiness of a person…
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James Beard Award winner
Robert Sietsema
He is writer and publisher of Robert Sietsema's New York, a newsletter built from the long practice of reporting, hard-earned knowledge, and a restless appetite for the search for…
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James Beard Award winner
Robert Simonson
Since 2000, Robert Simonson has covered cocktails, spirits, and bars for The New York Times in New York. That beat sits at the overlap of reporting and service: tracking how…
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James Beard Award winner
Robert Stehling
## The Path A kitchen apprenticeship in repetition and timing started at Crook’s Corner in Chapel Hill, North Carolina, where Robert Stehling began as a cook. The line of work…
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James Beard Award winner
Robert Treboux
In Classic French dining rooms, the craft was measured in linen, silver, and the pace of service. Robert Treboux worked inside that system, where precision in the room matched…
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James Beard Award winner
Robert Wolke
American food columnist Robert Wolke came to food through chemistry at the University of Pittsburgh, where he spent decades teaching liberal-arts students the fundamentals of…
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Bartender / bar director
Roberta Mariani
Instead, the spotlight stays fixed on the work she is doing now, and on the company she represents. In that sense, the page is less a biographical ledger than a deliberate frame,…
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Chef
Roberto Cerea
The continuity of a family restaurant is built through repeated service, not sudden reinvention. In Roberto Cerea’s case, that continuity runs through Da Vittorio in Bergamo,…
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Executive Chef
Roberto Conti
Roberto Conti is Executive Chef at La Meridiana. The city is unknown.
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Winemaker
Roberto Di Meo
Roberto Di Meo is sales manager at Di Meo in Salza Irpina, Italy. In the early 1980s, he and his siblings Erminia and Generoso took over the historic family estate from their…
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James Beard Award winner
Roberto Donna
Born in Turin, Italy, Roberto Donna brought Italian cooking into Washington, D.C, and into kitchens that helped shape the capital’s dining culture. The work reads as progression:…
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Pastry Chef
Roberto Rinaldini
Roberto Rinaldini, chef pâtissier italien a ouvert sa première boutique à Rimini en 2000, puis une seconde en 2008. Il possède aujourd’hui des établissements à Milan, Florence et…
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Chef
Roberto Santibañez
## Coming Up At Le Cordon Bleu, Paris, Roberto Santiba trained in classical technique before building experience at Mi Vida and Rosa Mexicano restaurants. Those rooms shaped a…
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Chef
Roberto Solis
Roberto Solis founded Néctar in Mérida, Mexico, in 2003. In trade terms, that is the central fact: the restaurant is the fixed point from which his work is read. In Mérida, where…
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Chef
Roberto Stefani
"I grew up in Valsabbia, in Barghe, but my professional experiences took me away. Now my territory, where I returned for work, influences and fascinates me. I try to enhance it in…
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Bocuse d'Or laureate
Roberto Vallejos
## The Climb The path to senior kitchen work is usually built in increments, and Roberto Vallejos reads that way: one post widening the scope of the next. At Restaurant Hotel…
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Master Sommelier
Roberto Viernes
His focus is Champagne and Burgundy, a specialty that sits at the level of discipline as much as taste. In Roberto Viernes’ work, those regions ask for precision, restraint, and…
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Winemaker
Roberto Voerzio
Winemaker Roberto Voerzio (La Morra, Italy) has built a name around exacting work in Nebbiolo and a close reading of place. Of Nebbiolo, Roberto Voerzio has said: “The amazing…
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Head Chef
Robin Aitken
Robin Aitken is Head Chef at Margo. The city is unknown.
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James Beard Award winner
Robin Bashinsky
Robin Bashinsky’s work at BLUEROOT in Birmingham, Alabama sits in the overlap between healthy cooking and comfort food. The food is built to read as practical without feeling…
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Head Chef
Robin Blaauw
Robin Blaauw is Head Chef at HAVN. The city is unknown.
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World's 50 Best Bars
Robin Nance
Drinks education in a national portfolio role is a service craft as much as a sales craft. Product knowledge has to move cleanly from bottle to bar team to guest, without losing…
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At the helm of Domaine Rapet Père & Fils with Vincent Rapet
Robin Rapet
Robin Rapet works with Vincent Rapet in the full-time family winery role at Domaine Rapet Père & Fils in Pernand-Vergelesses, France, from 2021 to present. The work is estate…
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Executive Chairman of Rocco Forte Hotels
Rocco Forte
Hospitality at this tier is a working system: place, service, timing, and precision held without visible strain. In the European hotels and resorts associated with Rocco Forte,…
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Winemaker
Rocco Pasetti
In Collecorvino, the work is anchored in Abruzzo ground, mountain terroir, and altitude. At Contesa, founded by Rocco Pasetti in 2001, the wines are built with minimal…
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Head Chef
Rocco Seminara
Rocco Seminara is the head chef at Bagatelle in Trier.
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Chef
Rochelle Daniel
Foodist Awards Top Chef in 2023 sits atop a foundation Rochelle Daniel built at Scottsdale Culinary Institute, where her formal formation began before the kitchens that would…
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James Beard Award winner
Rochelle Ladd
## The Honours National food recognition in 2011 attached itself to a Bakersfield dining room working in Basque boardinghouse traditions: family-style service, shared dishes, and…
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Chef
Rocío Martínez
Rocío Mart cooks at **Pementa Rosa** in **Carballo, Spain**, where her name is tied less to rhetoric than to the steady, public identity of a kitchen. In a place where the details…
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Rodjarin
Split is the first clear reading of Rodjarin’s working method: a career built on discipline, precision, and clean execution before it moved across cuisines and geographies. At…
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James Beard Award winner
Rodolfo Cuadros
## The Path Technique and precision are the throughline in Rodolfo Cuadros’ work, and Johnson and Wales University is where that foundation was set before he entered the kitchen…
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Cheesemaker
Rodolphe Le Meunier
In Touraine cheesemaking, inheritance is measured in repeatable handling rather than family narrative: milk, maturation, texture, timing, and the ability to hold standards from…
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Pastry chef
Rodolphe Lindt
In 1879, Swiss founder Rodolphe Lindt opened his own chocolate factory in Bern. That act is the anchor point of his public identity: a specific place, a specific year, and a…
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Chef
Rodrigo Albornoz
Rodrigo Albornoz’s work is place. At Little Palm Island in Little Torch Key, Florida, seafood and setting move together, and his career has been built around that relationship. As…
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Bartender / bar director
Rodrigo Delpech
Those two titles — bartender and bar director — define the public silhouette attached to Rodrigo Delpech’s name. What remains is a profile pared back to function rather than…
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Bartender / bar director
Rodrigo Serrano
## The Path At DIP Nikkei in Barangay Punta Engaño, Lapu-Lapu City, Mactan Island, Cebu, Philippines, the kitchen is shaped by a cross-current of Peruvian soil and Japanese…
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Master Sommelier
Roger Dagorn
Master Sommelier Roger Dagorn’s work sits in the mechanics of service: placement, pacing, cellar judgment, and pairings that hold together under pressure. In the room and later in…
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Wine luminary
Roger Nabedian
## At a Glance Hospitality leadership is built from the floor up, and Roger Nabedian’s profile is shaped by that structure. Starting at the bottom and working upward gives him…
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Bartender / bar director
Rohan Massie
## The Climb The modern bar professional is measured across more than drink-making: operation, education, venue-building, and the ability to make service legible to a team. Rohan…
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Master of Wine
Róisín Curley
Since 2015, Burgundy winemaking has been the working frame for Irish winemaker Róisín Curley at Róisín Curley in Beaune, France. The path also includes pharmacy in Ireland, a…
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Bocuse d'Or laureate
Roland Debuyst
## Coming Up At Ceria, Roland Debuyst trained in the basics that would keep recurring through the rest of his work: discipline, movement, and the ability to build a project from…
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Bocuse d'Or laureate
Roland Kelemen
## The Climb Candidate chef of Bocuse d'Or Europe 2026, a title Roland Kelemen has held since 2026, means operating inside one of European gastronomy’s most exacting formats. The…
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Pastry chef
Roland Mesnier
Born July 8, 1944, Roland Mesnier is French-American, and his pastry work became tied to one of the most closely observed kitchens in the United States. For 25 years, he worked at…
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Chef
Roland Tauss
Roland Tauss is the grower and winemaker at Weingut Tauss in Styria, Austria, and he has held the winemaking role there since 1991. That pairing puts vineyard and cellar work…
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Pastry Chef
Roland Zanin
Destination gourmande de la vallée du Mont Blanc, Roland Zanin vous accueille dans ses deux boutiques, dans un esprit de tradition et de modernisme. Ses pâtisseries gourmandes…
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Cheesemaker
Rolf Beeler
Cheese aging is a trade of selection, timing, and restraint. In Rolf Beeler’s work, the affineur’s role is tied to small producers, raw milk, and the cellar as a working site…
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Executive Chef, Ecco Ascona (former)
Rolf Fliegauf
Rolf Fliegauf is a German chef born December 13, 1980, in Nördlingen who became one of Switzerland's most decorated culinary leaders. He joined Ecco Ascona in 2007 as head chef…
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Chef-Owner
Romain Clavel
Romain Clavel is the chef-owner of Les Plaisirs in Peillon.
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Pastry chef
Romain Cornu
His work centers on desserts, and Romain Cornu has said, "I strive to bring the best to the plate in everything that I do, by innovating and pushing forward my technique." That…
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Head Chef
Romain Janin
Romain Janin is the Head Chef at Le Saint Gabriel.
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World's 50 Best Bars
Romain Le Mouellic
Romain Le Mouellic’s profile is a single, defining fact: he is the cofounder of Domaine Syndicat. That founding role is the thread that runs through everything known about him…
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Winemaker
Romain Papilloud; Vincent Papilloud
The Papilloud surname on the venue name does the framing here: this is a house where place and family name are the same signal, and the room’s identity stays tied to that address.…
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Winemaker
Roman Baumann
## The Climb Family-cellar succession is practical work before it is narrative work: land, cellar habits, naming, and market intent have to remain usable across generations. Since…
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Winemaker
Roman Clavadetscher
In Malans GR, Switzerland, the work begins with farm ground, cultivated for organic wine, organic vegetables and organic poultry rather than split into separate ideas of cellar…
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World's 50 Best Bars
Roman Foltan
His work centers on cocktails, and the drinks themselves map the shape of Roman Foltan’s career: measured, international, and built with precision. Among them is a Negroni of…
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Pastry chef
Ron Ben-Israel
In wedding and special occasion cakes, the work is judged on structure as much as sweetness: clean edges, controlled surfaces, and decoration that reads from across a room as well…
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Distiller
Ron Cooper
From Ojai, California, to mezcal-producing villages in Mexico, the throughline in this work is agave, authorship, and the handling of origin. Ron Cooper is best understood in the…
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Master Sommelier
Ron Edwards
## Coming Up On *Secret Eats with Adam Richman* (2015), the work credited to Ron Edwards as self - chef, Safe House sits inside the demands of television kitchen service: fast…
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Master Sommelier
Ron Mumford
Ron Mumford is a Master Sommelier, a title that reads with the quiet authority of long discipline and exacting standards. It suggests a professional life shaped less by spectacle…
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Pastry chef
Ron Paprocki
## The Path Pastry work at Gotham Bar and Grill in Manhattan, New York City gave Ron Paprocki a starting point in 2012 that rewarded precision, nerve, and consistency. In one of…
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James Beard Award winner
Ron Sahadi
## Coming Up Ownership in a working grocery is measured at the counter, in the bins, and through supplier continuity. At Sahadi's, Ron Sahadi has held that owner role since 2016.…
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Chef
Ronald Thelemann
## Coming Up Restaurant discipline is formed by repeated service under different constraints. Early posts at Restaurant im Kronenschlösschen in Hattenheim, Weinhaus Tante Anna in…
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World's 50 Best Bars
Ronan Keilthy
Ronan Keilthy works in the cocktail trade as Spirits Specialist & Co-Founder at Tincture. His practice is tied to spirits selection, drink building, and bar work, with prior…
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CEO
Ronan Sayburn
## Coming Up Professional wine assessment is built on repetition: tasting, comparing, listening, then returning to the glass with a cleaner frame of reference. In the Decanter…
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Restaurateur / hotelier
Roni Mazumdar
Roni Mazumdar holds the company line at Unapologetic Foods in New York through two linked roles: Chief Executive Officer and co-owner. That combination matters in trade terms.…
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Master Sommelier
Ronn Wiegand
Publisher and editor of *Restaurant Wine*, Ronn Wiegand has worked across service, wine commerce, education, and journalism. The throughline is not profile-gloss but trade…
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Bartender / bar director
Ronnaporn Kanivichaporn
## The Essentials Mahaniyom is the current venue, and Nuss Bar in Bangkok is the earlier stop; together, they map a working path through floor discipline rather than a long list…
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James Beard Award winner
Ronni Lundy
## The Path In Southern Appalachian food writing, Ronni Lundy built authority by moving across criticism, editing, authorship, and kitchen work without treating any one of them as…
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Bocuse d'Or laureate
Ronni Vexøe Mortensen
Ronni Vexøe Mortensen, born 13 January 1987, is assistant head chef at Restaurant Geranium. In trade terms, that kind of profile says as much as a longer itinerary. It points to a…
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Master distiller / blender
Ronnie Cox
## At a Glance Born in 1948, Ronnie Cox sits in the generation that helped define modern American spirits work through repetition, patience, and a trained sensory memory. In…
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Master distiller / blender
Ronnie Eddins
That path gives Ronnie Eddins a plain, durable biography: field work first, then Kentucky whiskey work. It is a route built on patience, hands-on knowledge, and an understanding…
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Michelin-starred chef
Rory Carville
## The Climb Killybegs Catering College is where the technical base was set for Rory Carville, From there, the work moved through some of Dublin’s best-known kitchens, where pace…
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World's 50 Best Bars
Rory Shepherd
That line reads plain enough, but it points to a career built through service, movement and steadily larger rooms of responsibility. From Scotland to university in London, then…
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Bartender / bar director
Rory Sorrell
The bar role is where cocktail philosophy is tested as mise en place, glassware, dilution, temperature and service rhythm. In Rory Sorrell’s work, the useful tension is between…
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Chef
Rosalia Chay Chuc
# Rosalia Chay Chay Cochinita Pibil and Relleno Negro set the frame for Rosalia Chay Chay’s cooking: fire management, slow heat, and inherited Mayan technique. The work sits in…
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James Beard Award winner
Rosalind Bentley
Rosalind Bentley writes toward the meals, tables, and back rooms where history is carried in plain sight. Her reporting centers on African American kitchens that functioned as…
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James Beard Award winner
Rosalinda Guillen
Rosalinda Guillen’s work at Community to Community Development (C2C) sits inside labor, organizing, and the agricultural systems that depend on both. The 2020 James Beard…
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Culinary legend
Rosanna Pansino
Rosanna Pansino built a baking format by treating fandom as a workable brief. **Nerdy Nummies** turns themed cakes and sweets into a production language of its own, where…
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Baker
Rose Levy Beranbaum
## The Ascent Baking since 1981 has given Rose Levy Beranbaum a public body of work built around precision, repeatability, and the practical translation of baking science for home…
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Master of Wine
Rose Murray Brown
The Essentials. Rose Murray Brown’s writing keeps the tasting at the center, moving cleanly from topic to topic, country to country, and style to style without losing its grip on…
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Chef
Ross Dover
## Coming Up Professional kitchen discipline, as framed through formal culinary training, is part of the foundation here: Ross Dover studied at Nicholls State University, John…
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Chef
Ross Florance
## Coming Up Formal training came first in 2007 at the Culinary Institute of America, and the work that followed moved through kitchens that reward precision, pace, and…
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Chef
Ross Kilkenny
Ross Kilkenny’s work moves through hotel kitchens, independent project-building, and senior culinary leadership. That arc now places him as Culinary Director at Mauna Lani,…
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Chef
Ross Shonhan
Shackfuyu in Soho, London, is the defining address for Ross Shonhan, the Australian chef whose public profile is pared back to the essentials: a single restaurant, a single city,…
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James Beard Award winner
Rowan Jacobsen
## At a Glance Nature writing, science reporting, and sustainability all sit inside Rowan Jacobsen’s work, along with the organoleptic experience—an approach that keeps landscape,…
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James Beard Award winner
Rowen White
## Coming Up Seed sovereignty is the work at the center of Rowen White’s practice as director and founder of Sierra Seeds in Nevada City, California, founder of the Indigenous…
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James Beard Award winner
Roy Finamore
## The Path No approved information is provided. The record remains sparse, but that absence still tells you something about the work: a professional life in food can be built in…
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Pastry chef
Roy Pell
Roy Pell coached Team USA in 2017, but the work that defines him sits in pastry’s slower grammar: measured folds, steady hands, and sugar used as structure. He works as a pastry…
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Baker
Roy Shvartzapel
Roy Shvartzapel is the Pastry Chef associated with From Roy in Los Angeles, where panettone is the defining work. The title is backed by pastry training, production kitchens, work…
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