The People · Page 158
The artisans of taste.
James Beard Award winner
Rozanne Gold
Food writer Rozanne Gold studied at Tufts University and The New School for Social Research. She worked as a consulting chef at Windows on the World. She has said, “I wish this…
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Chef-Owner
Ruben Aguilar Bel
Ruben Aguilar Bel is the chef-owner of Bellota in Bury St Edmunds.
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Chef
Rubén Catalán
In the Matarraña region of Teruel, Spain, the cooking is built around immediacy and proximity: organic produce from the estate, mushrooms and truffles from the surrounding…
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James Beard Award winner
Ruben Ortega
Raised in Mexico City and Puebla, Ruben Ortega learned early that pastry starts at home, with hands on dough and repetition at the bench. An aunt taught him to knead in a hollow…
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Pastry chef
Rudi Weider
Rudi Weider has worked since 2018 as Master Pastry Chef and Consultant and Sugar Lace Artist at Chefrudi.com in San Diego, California, a combination of roles that places…
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Pastry chef
Rudolph van Veen
Rudolph van Veen’s work is grounded in pastry discipline and kitchen routine. At Culinary School of Breda in 1985, the basics of precision and presentation were set down as…
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Bartender / bar director
Rudy Paoli
Rudy Paoli works at the point where travel retail, premium spirits, and regional expectations meet. As Regional Director of Global Travel, Asia at Diageo Global Travel and Middle…
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Winemaker
Rui Esteves
Rui Esteves leads the Dom Ponciano wine project in Maia, and that single responsibility shapes the public outline of his work. It is a role that suggests not just oversight, but…
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Chef-Owner
Rui Sequeira
Rui Sequeira is the chef-owner of Alameda in Faro.
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James Beard Award winner
Rushina Munshaw Ghildiyal
## The Path Rushina Munshaw Ghildiyal’s practice was formed between Mumbai and Dehra Dun, where training and early groundwork gave her a base in food, writing, and leadership.…
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James Beard Award winner
Russ Parsons
Food writing, when it works for working cooks, turns appetite into usable instruction without sanding off context. In the work of Russ Parsons, columnist for The Irish Times and…
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Bartender / bar director
Russel Sanchez
Operational charge is a plain trade role: the person carrying it is accountable for decisions, pace, and standards when service pressure arrives. At Truck Chef, Russel Sanchez is…
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Bartender / bar director
Russell Crowe
## Coming Up The credit sits neatly in the timeline, but it also hints at a larger fascination with the charged, high-pressure world that gathers around food, fame, and forceful…
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Bartender / bar director
Russell Davis
## The Path Restaurant operations, kitchen work, and bar service are the three disciplines that define Russell Davis’s career before Baton Rouge. The sequence starts in New…
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James Beard Award winner
Ruth Reichl
At The New York Times in 1993, Ruth Reichl became restaurant critic in New York City, a role that put close reading of dining culture at the center of her work. She began writing…
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Chef
Ruth Rogers
Ruth Rogers has shaped London dining by building rooms that hold steady: seasonal, Italian, and calibrated around service that feels lived-in rather than staged. When Ruth Rogers…
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Chef
Ryan Clark
Before Ryan Clark took the Executive Chef role at Loews Ventana Canyon Resort in Tucson, Arizona, in 2024, his career had already been built inside Tucson kitchens. A Tucson…
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Sommelier
Ryan Looper
Ryan Looper sits in the growth side of the wine trade, where strategy has to track with market reality and relationships have to hold over time. As Chief Growth Officer at De…
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Chef-Owner
Ryan Nguyen
Ryan Nguyen is Chef-Owner of Sushi Dojo.
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Other
Ryan Nitschke
Ryan Nitschke is the Executive Chef and Owner of Luna Fargo, where his approach feels rooted as much in place as in plate. His work centers on original restaurant concepts and…
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Chef-Owner
Ryan Pera
Ryan Pera is the chef-owner of Coltivare in La Morra.
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Chef
Ryan Pfeiffer
## Coming Up The work at L2O and Manresa set the baseline: exacting technique, disciplined pacing, and a standard of repetition that holds under pressure. Ryan Pfeiffer carried…
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James Beard Award winner
Ryan Sutton
Ryan Sutton is the editor and founder of The Lo Times. He built a criticism practice at Bloomberg News and Eater NY before taking on a contributing restaurant critic role at The…
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Executive Chef
Ryan Swanson
Ryan Swanson is Executive Chef at Cress on Oak Creek. His city is unknown.
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Ryo Ozawa
His public record is spare: one current kitchen, one defined brief, and a reputation built on precision rather than volume. In a field that often rewards spectacle, Ryo Ozawa…
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World's 50 Best
Ryohei Hieda
## The Path Apprenticeship at Gion Nakagawa in Gion, Kyoto, Japan, in 2000 placed Ryohei Hieda inside a kitchen where technique and daily repetition carry equal weight. From that…
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Owner chef
Ryosuke Ito
## The Ascent Japanese restraint is a kitchen practice before it is an aesthetic: clarify before adding, let heat settle before moving, and treat fragrance as a timing cue rather…
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Pastry chef
Ryu Miyazaki
Ryu Miyazaki is identified as a pastry chef, and that narrow designation does the work. That restraint is the point. With Ryu Miyazaki, pastry is not expanded into biography or…
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Pastry chef
S. G. Sender
Born on 12 December 1930, S. G. Sender is tied to a pastry line that he has described in one plain sentence: “I come from a family of pastry cooks since 1822.” The fact does the…
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Master Sommelier
Sabato Sagaria
## Career The formation starts at Cornell University School of Hotel Administration, where the discipline of hotel management was laid in place before the floorwork of dining…
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Pastry chef
Sabeer HOOKOOMALLY
Sabeer HOOKOOMALLY ## Career - **Baker** — Family bakery (1995–present) - **Trainer and knowledge-sharer with trainees** — La Fournée des Moulins **Education:** Institut National…
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Bartender / bar director
Sabrine Dhaliwal
In 2015, Sabrine Dhaliwal was Assistant Bar Manager at West Restaurant in Vancouver, where the drink program’s direction settled into a language she already understood: structure…
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Head Chef
Sahil Sethi
Sahil Sethi is Head Chef at Sifr.
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James Beard Award winner
Sallie Ann Robinson
## The Climb The work begins with schooling and then widens into service: Mary Fields School, Bartlett Middle School, and Bluffton's H.E. McCracken High School sit at the start of…
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Master Sommelier
Sally Mohr
By 2010, Sally Mohr was already working as a master level examiner and educator at the Court of Master Sommeliers. ## The Path The discipline here is continuity: starting on the…
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James Beard Award winner
Sally Schneider
As founding editor of **the improvised life**, Sally Schneider came into food through restaurant work in 1970, and that early discipline still reads through the rest of her…
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James Beard Award winner
Sally Swift
## Coming Up Managing production is the craft that keeps *The Splendid Table* moving with clarity, and Sally Swift is the one doing that work in Washington, D.C. Today, her role…
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James Beard Award winner
Salma Hage
Lebanese home cooking, as documented by Salma Hage, is built from household transmission rather than formal staging. Born on 8 January 1942 and Lebanese by nationality, Hage…
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Bartender known as The Maestro
Salvatore Calabrese
For the bar trade and select brands, the working vocabulary around Salvatore Calabrese is practical: identical cuts, cold glassware, measured spirits, and service that treats old…
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Sommelier
Salvatore Castano
## The Climb Hospitality work in Sicily gave Salvatore Castano an early read on service tempo, with the trade starting for him at 15 years old, only during summer, of course, as…
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Winemaker
Salvatore Gaeta
The work is built around certified organic, small-scale winery production, with Aglianico in purity as the brief. For Salvatore Gaeta, that means a method shaped by restraint:…
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Head Chef
Salvatore Iuliano
Salvatore Iuliano is the head chef at St. George by Heinz Beck in Taormina.
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Pastry chef
Salvatore Martone
Salvatore Martone’s work sits in the junction of Italian pastry training and high-volume fine-dining execution: a field where timing, balance, and finish have to land every…
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World's 50 Best Bars
Sam Bygrave
Sam Bygrave’s work belongs to bar writing as a trade practice: reporting that treats a bar as a working system of drinks, service, room, ritual, and decision-making. At Boothby,…
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Brewer
Sam Calagione
## The Trajectory Craft brewing at the production level draws on more than recipe work; it rewards operators who can move between education, sensory judgment, and business…
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James Beard Award winner
Sam Fore
Sam Fore is a Sri Lankan-American chef, recipe developer, and pop-up chef whose work sits between Sri Lankan inheritance and Southern form. The mix is not treated as fixed; in his…
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World's 50 Best Bars
Sam Guarino
The Essentials. At Bella Milano in Springfield, Illinois, ownership shows up in the room before it shows up on the plate. Sam Guarino treats pacing, seating, and atmosphere as…
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Chef
Sam Hayward
## The Climb The early training runs through Cornell University and the University of New Hampshire before the line moves into service at Shoals Marine Laboratory dining hall in…
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Master distiller / blender
Sam K. Cecil
## The Honours The title of master distiller, held in 1955, marks the point where Sam K. Cecil’s technical discipline became part of the front line of bourbon production. In a…
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James Beard Award winner
Sam Kass
Food-systems work can start on the line and extend into policy, media, consumer technology, and investment without leaving the trade questions behind: labor, access, nutrition,…
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World's 50 Best
Sam Rogan
Sam Rogan is identified with 55 day dry-aged pork, a specialty defined by the discipline built into its name. The fixed count matters: it signals a process measured, held, and…
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Pastry chef
Samantha Poe
## The Essentials She works in pastry, with pastry as her stated specialty. In a field often crowded with broader titles, her focus is specific and direct. There is a quiet…
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James Beard Award winner
Sameer Eid
## The Climb A restaurant that lasts for decades usually does so on repetition, not spectacle. In Phoenicia Restaurant, Sameer Eid built that kind of continuity from 1971 onward…
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James Beard Award winner
Sameh Wadi
Palestinian-American cooking in a Minneapolis register is the working frame here: home-kitchen inheritance, a childhood in Kuwait, and the repetition of hands, spice, heat, and…
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James Beard Award winner
Sami Tamimi
Born in Jerusalem and Palestinian-British, Sami Tamimi’s work sits at the point where technique meets memory. The flavors are his way of carrying place into service: not as…
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Culinary legend
Samin Nosrat
## Coming Up At Chez Panisse in 2000, Samin Nosrat started on the floor as a busser, then moved into the kitchen as a cook. That sequence matters: service first, then line work,…
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Master distiller / blender
Samuel Bronfman
## The Path Public schooling in Brandon and Winnipeg formed the educational base for Samuel Bronfman, after his family emigrated to Canada to escape anti-Jewish persecution. That…
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Head Chef
Samuel Hernández
Samuel Hernández is Head Chef at Cala. The city is unknown.
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James Beard Award winner
Samy Eid
He has described the turn into the work simply: "I guess the short answer is, it was just by chance, kind of unintended." ## The Climb Restaurant craft is often learned by moving…
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James Beard Award winner
Sandor Ellix Katz
## Coming Up Brown University provided the formal education, but the working vocabulary came through other jobs: a high-school teacher, a legal proofreader, and a political…
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Winemaker
Sandra Bravo
Winemaker at Sierra de Toloño in Villabuena de Álava, Rioja, Spain, since 2012, Sandra Bravo learned this artisan way of winemaking and decided to come home and start her own…
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Bartender / bar director
Sandra Bullock
Sandra Bullock’s preferences read as a lesson in proportion: one layer, the right amount of tang, no crowding on the plate. On sandwich composition, she has said, “I like just one…
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Chef
Sandra Palomo
Sandra Palomo Aug 2023–Aug 2025 (with evidence she was also Yardbird executive chef in July 2017), a position that sat at the end of a long climb through military service, formal…
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Bartender / bar director
Sandrae Lawrence
Sandrae Lawrence co-founded and edits The Cocktail Lovers Magazine, a drinks title built from editorial discipline rather than brand gloss. She and her husband Gary started The…
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Winemaker
Sandro Lonardo
Sandro Lonardo’s work at Contrade di Taurasi, Italy, is built on patience, precision, and the kind of steady judgment that serious winemaking asks for. Since he started bottling…
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Winemaker
Sandrone Luciano
Before a winery carries an estate name, the cellar sets the order of judgment: fruit, extraction, élevage, and the point at which a wine is ready to speak for its ground. That…
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Chef-Owner
Sandy Jarvis
Sandy Jarvis is the chef-owner of Bavette in Horsforth.
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James Beard Award winner
Sanford D'Amato
## The Climb The early shape of Sanford D'Amato’s work was set in rooms that reward precision. He began as a fellow at Escoffier Room, Culinary Institute of America in Hyde Park,…
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Chef
Sanjay Dwivedi
Sanjay Dwivedi is associated with Indian cuisine at Masala an TAKUMI in Nara, Japan. ## Coming Up Indian cooking in Nara is the working frame here: at Masala an TAKUMI, Sanjay…
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Culinary legend
Sanjay Thumma
Indian Sanjay Thumma is Vah-Chef at vahrehvah.com, where the format turns instruction into a live, paced demonstration. His delivery and timing are part of the method: cooking is…
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Hotelier
Sant Singh Chatwal
Hospitality at scale depends on moving fluently between service, property, food, and brand stewardship. In Sant Singh Chatwal’s case, that work has run from restaurants and hotels…
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World's 50 Best
Santiago Gomez
Santiago Gomez’s work is built on formal study, but the classroom is only the starting point. Culinary training in Mexico City, followed by study at Universidad Iberoamericana and…
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Winemaker
Santiago Ijalba
Santiago Ijalba founded Bodegas Santalba in Gimileo, La Rioja, Spain, in 1998. The work is anchored in Rioja, where vineyard and village share the same calendar, and where the…
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Winemaker
Santiago Marone Cinzano
## The Climb At the family business in Tuscany, Italy, Santiago Marone Cinzano learned wine from the production side, working at the estate at Col d’Orcia in Tuscany, Italy. The…
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Bartender / bar director
Sanwar Khokhar
## At a Glance Bar service and bar leadership ask for two disciplines at once: hands on the pass, and control over service, timing, and staff movement. Sanwar Khokhar works in…
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Other
Sara Bradley
## Coming Up A restaurant kitchen gave Sara Bradley the training ground; televised competition gave her the pressure test. At Freight House in Paducah, Kentucky, the work has been…
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James Beard Award winner
Sara Dickerman
Food writing that starts with appetite and consequence has to hold two lines at once: what a reader will cook, and what that cooking asks of land, labor, climate, habit, and…
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James Beard Award winner
Sara Kate Gillingham
## The Path Recipe editing is a trust craft: ingredients, sequence, timing, yield, and voice all have to hold when the cook is alone at the stove. In Sara Kate Gillingham’s work,…
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James Beard Award winner
Sarabeth Levine
"I love seeing everybody, getting reacquainted with all of the chefs and…the tasting!" ## The Climb Since 1981, Sarabeth Levine has been the founder and owner of Sarabeth's…
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Master of Wine
Sarah Abbott
Sarah Abbott’s work is built around wines that reward attention: Conegliano Valdobbiadene Prosecco Superiore DOCG and Georgian wine. Those two specialties set the terms of her…
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James Beard Award winner
Sarah Ahn
Sarah Ahn’s work is organized around recipe preservation as a working practice: the collection, testing, writing, and sharing of the cooking of Nam Soon Ahn. The claim is stated…
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Master of Wine
Sarah Benson
## Coming Up Florence University of the Arts gave Sarah Benson a formal base in pastry while she was already working as a pastry chef in Florence. That pairing of study and…
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Winemaker
Sarah Bideau
In La Haye-Fouassière, France, the Loire narrows into the practical language of the Nantes vineyard area: Muscadet-region wines, approximately 50 hectares, and grape varieties…
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World's 50 Best Bars
Sarah Bowen
Sarah Bowen’s comments on opening 46th & 6th read less like a polished announcement than a live account of service space coming online. The work in view is the opening itself: a…
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Restaurateur / hotelier
Sarah Dandashy
## The Climb Hotel service is a practice in timing, restraint, and reading what is not said. Sarah Dandashy built her early career in that register, starting at Georgetown…
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Restaurateur / hotelier
Sarah Eustis
## The Path Hospitality training at the Red Lion Inn started at home and started young for Sarah Eustis: the family hotel was where she grew up, and at 14 she began working there,…
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Master of Wine
Sarah Heller
Sarah Heller comes out of a small town in Connecticut with the kind of discipline that reads in the work before it ever reads in the story. That background shows up in a practice…
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Pastry chef
Sarah Helzer
Sarah Helzer’s plated desserts depend on precision, restraint, and a controlled finish: the final sweep of a spoon, the placement of a garnish, the last adjustment that turns a…
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James Beard Award winner
Sarah Karnasiewicz
## The Climb Sarah Karnasiewicz trained at Yale University and New York University, a course of study that fed the editorial rigor and literary control she later brought to food…
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contributor
Sarah Marsh
## The Path Cellar practice and critical practice use different controls. One is seasonal, physical, and bound to the timing of fruit; the other is comparative, verbal, and…
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Master of Wine
Sarah Morphew Stephen
Sarah Morphew Stephen’s early work in Portugal gave wine a practical first register: grapes in hand, harvest pace underfoot, and an early view of how wine starts in the vineyard…
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James Beard Award winner
Sarah Owens
## The Philosophy Fermentation and sourdough baking sit at the center of Sarah Owens’s work, with writing extending that practice onto the page. In Ritual Fine Foods, those…
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Other
Sarah Schafer
Sarah Schafer’s work is built on measured movement through high-pressure kitchens, with technique carrying as much weight as temperament. At Humble Spirit in McMinnville, where…
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James Beard Award winner
Sarah Simmons
Sarah Simmons built City Grit in New York City as a working framework for restaurant, hospitality group, and culinary salon work. The throughline is not scale for its own sake but…
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James Beard Award winner
Sarah Welch
“I was working at Republic when I first met Ping, who was a regular there. About a year before Marrow opened, she offered me a position on her team.” ## The Climb Michigan State…
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Sommelier
Sarah Wolf
Sarah Wolf is a sommelier, and the title names a craft built on service, selection, and timing. The work sits between cellar and table: choosing the bottle, opening it at the…
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James Beard Award winner
Sarintip Singsanong
## The Climb At Jitlada in Los Angeles, California, Sarintip Singsanong started as chef in 2006 and worked inside a kitchen with a fixed identity, learning the pressure and…
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Chef
Saša Began
His cooking is built around modern fish cuisine, but the method stays anchored in tradition. At the center of Saša Began’s work is a kitchen logic that keeps classic fish,…
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Chef
Saša Radikon
Saša Radikon’s work sits inside Radikon in Oslavia, Italy, where the cellar has been his field of study as much as his workplace. Starting there as an enologist before becoming…
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Chef
Sascha Rieb
## The Path At The Wolseley in London, England, United Kingdom, the pace of service and the demand for finish shaped Sascha Rieb’s earlier kitchen discipline as Executive Sous…
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