The People · Page 159
The artisans of taste.
James Beard Award winner
Savonala Horne
Savonala Horne’s work sits in the legal and organizational infrastructure that protects land tenure, with food-system relevance recognized through the James Beard Leadership…
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Chef
Scott Anderson
Scott Anderson’s work is built around long tenure, dual leadership, and the discipline of keeping two Princeton rooms moving at once. Since 2008, he has been chef and co-owner of…
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James Beard Award winner
Scott Blackwell
## Coming Up At High Wire Distilling Co in Charleston, SC, the work has stayed anchored in grain, texture, and place. Scott Blackwell, as cofounder, has treated Jimmy Red Bourbon…
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Master Sommelier
Scott Carney
Scott Carney has held the Dean of Wine Studies post at International Culinary Center in New York since 2012, with the work centered on wine scholarship, instruction, and the…
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James Beard Award winner
Scott Carsberg
## The Path Lampreia in Belltown, Seattle was the long early anchor of Scott Carsberg’s work, where he served as chef from 1992–2010. Over that span, the restaurant and the chef…
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Chef
Scott Conant
"Everything I do, everything I make, is done with honesty, integrity, and soul." In Scott Conant’s work, the line functions as a production standard rather than decoration. The…
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Master Sommelier
Scott Harper
Cooking and baking are the line through Scott Harper’s days: less a sideline than the work he returns to, repeatedly, as a matter of habit and method. The language he uses is…
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James Beard Award winner
Scott Jones
## Coming Up Training at the University of Mississippi and the Culinary Institute of America gave Scott Jones a two-track fluency that still defines the work: editorial judgment…
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Chef
Scott Mackenzie
At River Café in Calgary, Alberta, Canada, Hyper-local Canadian cooking is treated as a working discipline rather than a label. In Scott Mackenzie’s kitchen, food sustainability,…
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Chef-Owner
Scott Moore
Scott Moore is the chef-owner of Tejas Chocolate + Barbecue in Tomball.
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James Beard Award winner
Scott Mowbray
## The Path Restaurant criticism at 5280 in Denver, Colorado, asks for close reading, pace, and a feel for how language can carry flavor and judgment at once; Scott Mowbray’s work…
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Master Sommelier
Scott Ota
Before a classroom ever entered the picture, the work had already been learned shift by shift: cellar counts, floor rhythm, bottle service, and the discipline of reading a room.…
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Winemaker
Scott Palazzo
## Coming Up Before wine, Scott Palazzo worked in Music Video and television as a director / producer until 2003. That background trained an eye for timing, composition, and how…
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James Beard Award winner
Scott Peacock
He received the James Beard Award after moving through restaurant kitchens and the formal hush of a governor’s mansion, work that helped shape one of the more quietly influential…
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Other
Sean "Sonny" Nguyen
## The Path At University of Central Florida, Sean “Sonny” Nguyen built the early discipline that later carried into service and management. From 2007–2009, he worked as a…
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Chef
Sean McPaul
## The Estate Born in Philadelphia and raised in the city’s New Jersey suburbs, Sean McPaul entered restaurants early, when the work was still close enough to seem like a way into…
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Winemaker
Sean O'Callaghan
He recalls the appeal of the work in plain terms: “I just loved the whole background of being inside and outside, and then every vintage was different.” That difference between…
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Master Sommelier
Sean Razee
## The Climb Wine buying, selling, and beverage direction are built on the same set of muscles: reading a list with discipline, placing bottles against season and service, and…
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Executive Chef
Sean Tan
Sean Tan is Executive Chef at Nobu West Hollywood. The city is unknown.
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James Beard Award winner
Seanicaa Edwards Herron
Seanicaa Edwards Herron’s work sits in the civic infrastructure around agriculture: organizing, advocacy, and institutional support for Black farmers through Freedmen Heirs…
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Bocuse d'Or laureate
Sebastian GIBRAND
Today, the coaching end of the pass is where Sebastian Gibrand works, guiding the U.S. Bocuse d'Or team with the composure that comes from high-stakes service. The craft line…
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Bocuse d'Or laureate
Sebastian Holberg
Sebastian Holberg has worked in kitchens where the brief is not just to cook, but to test, tighten, and repeat until the result can stand up in a room full of peers. As…
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Bocuse d'Or laureate
Sebastian HOLBERG SVENDSGAARD
## Coming Up Competition work shows up early in Sebastian HOLBERG SVENDSGAARD’s profile: pressure, precision, and repetition are the throughline. Training at Restaurant Babette…
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World's 50 Best
Sebastián Pinzón
Sebastián Pinz is chef of sustainable development and research at Celele Restaurante in Cartagena. ## Coming Up At Celele in Cartagena, Colombia, the work moved from line…
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Head Chef
Sebastian Sandor
Sebastian Sandor is the head chef at LOUIS restaurant in Saarlouis.
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World's 50 Best Bars
Sebastian Sandvik
Sebastian Sandvik’s record, as provided, narrows to one dated marker that matters in the trade: in 2024, he became senior bartender at Himkok in Oslo. At a bar with a reputation…
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Winemaker
Sebastiano Righetti
## The Climb Crosarola was founded in Fumane in 2000, and Sebastiano Righetti has made wine there ever since. That continuity matters: the work is tied to one place, one cellar,…
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Chairman and CEO of Accor
Sébastien Bazin
The operating craft in large-scale hospitality is the management of assets, brands, people and repeatable guest standards without treating the hotel as an abstraction. In…
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Winemaker
Sebastien Bobinet
Sebastien Bobinet has worked at the point where vine work and cellar work meet, shaping wine at Domaine Bobinet in Saumur since 2002. In a region where place often does the…
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Pastry Chef
Sébastien Bouillet
Cette maison familiale fondée en 1977 propose des chocolats, des pâtisseries et des glaces qui allient tradition et créativité. C’est pour Sébastien Bouillet une recherche…
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Pastry Chef
Sébastien Brocard
Blotti entre le Jura et le lac Leman, héritier de 5 générations gourmandes, Sébastien Brocard, champion de France du dessert, élabore sans cesse de nouvelles créations. Il…
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Pastry chef
Sébastien Canonne
Sébastien Canonne is president and founder of The Butter Book, and a co-founder of the French Pastry School in Chicago, Illinois, United States. His work moves between production,…
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Pastry Chef
Sébastien Serveau
Fort d’un palmarès impressionnant de nombreux prix dans plus de 30 concours nationaux et internationaux jusqu’à sa participation à la Finale du Meilleur Ouvrier de France…
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Chef-Owner
Sebby Holmes
Sebby Holmes is the chef-owner of Farang in London.
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Chef
Seiichi Kashiwabara
## The Path Since 1984, sushi work has sat at the base of Seiichi Kashiwabara’s practice: the line is tight, the standards are strict, and the discipline of the format leaves…
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Master distiller / blender
Seiichi Koshimizu
Seiichi Koshimizu is chief blender at Suntory, a title that sounds modest until one considers how much precision, memory, and discipline it contains. In spirits, the role is exact…
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Master Sommelier
Serafin Alvarado
In that kind of room, the standards for service, memory, and control are set early, and Serafin Alvarado’s later progression makes sense as a career shaped inside one of…
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James Beard Award winner
Serena Bass
Serena Bass applies the discipline of catering to the pace of restaurant service at Lido in Harlem, New York City, where Modern Italian dishes sit alongside brunch designed to…
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Honorary Chairman of Wine
Serena Sutcliffe
“Sheer bloody- mindedness helps build a career! Plus loving one’s subject, which I did and do.” In wine work, endurance is not decoration; it is part of the method. The craft…
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Sommelier
Serge Dubs
## The Climb Service discipline was set early at Auberge de L'Ill in Illhaeusern, Alsace, where Serge Dubs began in 1972 as commis de salle. In a room that runs on timing,…
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Master distiller / blender
Serge Valentin
Chief Executive Officer at maetva, Serge Valentin has also been the founder and principal animator of Whiskyfun.com. He has said, "I had accumulated many samples and bottles of…
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Winemaker
Sergi Colet
## The Path Training at the University of Tarragona and in Reims gave Sergi Colet the technical base for a career built on study, then applied in the cellar and the vineyard. In…
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Chef
Shahrzad Shokouhivand
Born on 14 April 1986, Shahrzad Shokouhivand has built a profile around pastry work and enterprise, with her name now attached to Femmechic in Tehran and Atelier Shahrzad in…
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James Beard Award winner
Shamil Thakrar
## Coming Up Training at University College, Oxford and Harvard Business School gave Shamil Thakrar a route into business that was shaped by rigour before it was shaped by…
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Chef
Shane Hardin
## Coming Up Since 2015, co-ownership at Hodad's has rested with Shane Hardin, a role that has emphasized steadiness over turnover in one of Ocean Beach’s best-known gathering…
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Chef
Shane McBride
## Coming Up At the Culinary Institute of America, the work starts with fundamentals: timing, discipline, and the repetition that makes a professional kitchen hold together. Shane…
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Bartender / bar director
Shane Nolan
Shane Nolan is identified as a bartender and bar director, a pairing that places him in two registers at once: the immediate, tactile world of service, and the wider orchestration…
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Sommelier
Shanna Nasiri
## The Path Owner is the working role that defines Shanna Nasiri at With Others in Brooklyn, New York: the room is built around natural wine, handled with intention and poured…
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James Beard Award winner
Shannah Primiano
At Porto (Chicago), Playa was built from conservas, seaweed, and a wood-fire oven, with Shannah Primiano using those restaurant cues to push dessert toward the same register as…
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Bartender / bar director
Shannon Mustipher
## The Path Training at Rhode Island School of Design shows up in the way Shannon Mustipher approaches drinks: composition, balance, color, form, and a tight control of detail.…
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Brewer
Shaun Hill
The brewing practice associated with Shaun Hill is built on repeated assessment: method, creativity, and the consequences of production are treated as part of the same work. The…
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James Beard Award winner
Shauna James Ahern
## At a Glance - Pioneered her food blog in 2005. - She writes small, vivid stories about learning to be present, in the messy moment, imperfect and alive. - We are made of star…
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Bartender / bar director
Shauna O'Neil
## The Path A guest bartender appearance at Keep It Local, Keep It Spicy at LALO Tequila in Miami Beach, FL placed Shauna O'Neil in a setting where timing, presence, and room-read…
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Chocolatier
Shawn Askinosie
## Coming Up A change of trade can still carry forward a working discipline. Before chocolate, Shawn Askinosie worked for years as a Criminal Defense Lawyer, building a practice…
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Pastry chef
Shawn Gawle
## The Climb At New England Culinary Institute, formal training gave Shawn Gawle the baseline for a career built on precision, range, and disciplined service. In 2004, that…
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James Beard Award winner
Shawn McClain
An American chef with a career shaped by disciplined restaurant work and reinvention, Shawn McClain studied at Miami University and Kendall College before moving into kitchens…
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Master Sommelier
Shayn Bjornholm
## The Path Architecture trains the eye for proportion, sequence, and finish; restaurant work trains it for pace, pressure, and the room. Shayn Bjornholm moved through all three,…
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Pastry chef
Shayne Greenman
## The Essentials Pastry work often starts with repetition, but for Shayne Greenman the first lesson arrived through a school-day cake decoration taught in secret by Mrs Summers.…
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James Beard Award winner
Sheila Himmel
## The Climb Restaurant criticism depends on judgment, curiosity, and a clean read on place, and Sheila Himmel built her name in that register. At the San Jose Mercury News, she…
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James Beard Award winner
Sheila Lukins
Classic European dishes, handled with an American twist, defined Sheila Lukins’s culinary voice. As a food editor and columnist at Parade, she wrote with the practical authority…
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Bartender / bar director
Shekhar Grover
# Shekhar Grover ## The Path Hospitality operations are built on repeatable standards, and Shekhar Grover’s early years show that discipline in its most practical form. He began…
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Chairman and CEO of Las Vegas Sands
Sheldon Adelson
## The Path Enterprise at street level teaches pace before structure. In Sheldon Adelson’s case, that training included City College of New York and early work as a newspaper…
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James Beard Award winner
Shelley Lindgren
## Coming Up Shelley Lindgren first made her mark as co-owner and wine director at SPQR in San Francisco, a role she held until 2019. The work is direct, but the discipline behind…
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James Beard Award winner
Shenarri Freeman
Shenarri Freeman leads the kitchen at Cadence in New York, where vegan soul food is treated as a point of view, not a workaround. The cooking is marked by training, control, and a…
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Master of Wine
Sheri Sauter Morano
Sheri Sauter Morano is a Master of Wine, and that title sits at the center of her profile like a seal of exacting craft. It is the credential most distinctly attached to her name,…
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James Beard Award winner
Sherry Pocknett
She has said, “I represent the whole Northeast tribes, our cooking ways.” In craft terms, that places Sherry Pocknett’s cooking inside a regional continuum rather than a single…
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James Beard Award winner
Sherry Yard
Trained at The Culinary Institute of America in 1991, Sherry Yard brought an early kitchen-and-garden curiosity from Brooklyn into pastry work that moved between formal dining…
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Bartender / bar director
Shigeki Yoshida
In 2024, Bellustar Journey ~Akkeshi Whisky Experience~ paired Kushiro Ezo corned venison with Akkeshi Whisky 24 Seasons labels Shosetsu, Keichitsu, and Seimei. Two years later,…
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Shinichi Aoki
## The Path Years as executive chef at Kaygetsu in Menlo Park, California, gave Shinichi Aoki a working vocabulary built on discipline, precision, and pace control. Those habits…
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Distiller
Shinji Fukuyo
## Coming Up Whisky blending is an inventory craft before it is a finished-bottle claim: cask selection, sensory memory, and continuity across releases have to be learned inside…
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Head chef
Shintaro Awa
Formation in a grand Paris kitchen is measured less by tenure than by proximity to standards repeated daily. At Le Bristol Paris, the Japanese chef Shintaro Awa worked alongside…
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Honorary president
Shinya Tasaki
The sommelier trade, in Shinya Tasaki’s case, was built from kitchen work, formal study, competition practice, publishing, association leadership, and high-protocol service.…
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James Beard Award winner
Shirley Corriher
“I like it that I'm truly helpful,” she has said, and the useful work here is the translation of chemistry into kitchen decisions a cook can repeat. ## The Climb Cooking science,…
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James Beard Award winner
Shoba Narayan
She writes across travel, food, wine, culture, crafts and relationships, but the throughline is the same: how taste is made, ranked and remembered. In Shoba Narayan’s work, a meal…
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James Beard Award winner
Shota Nakajima
No venue, city, school, or role years are named alongside that honor, and so Shota Nakajima’s portrait is deliberately spare: a single bright point in the record, with the rest…
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Master distiller / blender
Shri J. N. Radhakrishna
Shri J. N. Radhakrishna founded Amrut Distillery in Bengaluru, Karnataka, India in 1948. For the trade, that is the core fact: a distillery established in a specific place and…
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James Beard Award winner
Silvana Salcido Esparza
## Coming Up Training at Latina Excellence in Culinary Arts (2019) sharpened Silvana Salcido Esparza’s voice with discipline and intent. It placed technique ahead of noise and…
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Chef
Silvia Heinrich
Silvia Heinrich has built her position around a single estate role at Weingut Silvia Heinrich in Deutschkreutz, where she has been winemaker since 2010, after also managing the…
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President
Silvio Ursini
Raised between Naples, Italy, and Switzerland, Silvio Ursini’s hospitality work sits in the discipline of translation: brand codes, spatial cues, food, service, and visual…
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Bartender / bar director
Sim Sze Wei
## Coming Up Service discipline and technique carried Sim Sze Wei from finance into the bar trade. After ten years as an employee at International Bank until 2016, he worked…
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World's 50 Best Bars
Simon Difford
## The Path Simon Difford started in 1983 as a labourer for a small building contractor, a beginning that reads plainly and usefully: learn the job, keep moving, no excess. That…
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World's 50 Best Bars
Simon Ford
## The Path Private service can be a return to fundamentals: timing, discretion, consistency, and the ability to work cleanly across different formats. Simon Ford is private chef…
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Winemaker
Simon Ribert
Simon Ribert has worked as vigneron at Earl des 4 V in Madiran, France since 2014. In a region where place is read through method, that role sits at the point where precision and…
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Head Chef
Simon Schlachter
Simon Schlachter is Head Chef at PAVO. His city is unknown.
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Chef
Simone Tognetti
Simone Tognetti’s profile is the Executive Chef post at Splendido Grill in Portofino, Italy, held since 2023. That appointment places him in the daily work of running a kitchen:…
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Executive Chef
Simone Zanoni
Simone Zanoni is the executive chef at Le George in Paris.
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Pastry chef
Sinai Vespie
In 2020, she served as executive pastry chef on Halloween Baking Championship in Mishawaka, Indiana. ## The Climb Sinai Vespie trained at Le Cordon Bleu, laying the groundwork for…
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Winemaker
Skip Causey
## Coming Up At Piedmont College, the foundation was laid for work that later moved from building sites into vineyard and winery management. Before Potomac Point Winery became the…
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James Beard Award winner
Slade Rushing
Southern-influenced French cooking is the working register here: appetite before ornament, memory held in check by technique, and dishes built to eat well before they are dressed…
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Bocuse d'Or laureate
Snædís Xyza Mae Jónsdóttir
## The Climb Within the Icelandic National Culinary Team, progression often depends on composure under pressure, and Snædís Xyza Mae Jónsdóttir moved through that structure with…
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Pastry chef
Sofia Cortina
Sofia Cortina’s work sits in the register of disciplined pastry: precise, restaurant-facing, and shaped across Mexico and Spain. From Pujol, Hotel Carlota, La Vitrine, and Te…
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James Beard Award winner
Sofia Tejeda
## The Path Pastry in San Antonio has given Sofia Tejeda a framework for precision and restraint, with The Culinary Institute of America San Antonio in 2017 as the formal start…
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Sohan Singh Bisht
Sohan Singh Bisht is the chef-owner of Rang. The venue is in an unknown city.
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hotelier
Sol Kerzner
Large-format resort development is a discipline of sequence: arrival, circulation, service, leisure, entertainment and yield have to operate as one system. In the career of Sol…
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James Beard Award winner
Soleil Ho
## Coming Up Restaurant service shaped the early frame of Soleil Ho’s criticism: kitchens in New Orleans, Minneapolis, Portland, Oregon, and Puerto Vallarta taught her how labor,…
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Master of Wine
Sonal Holland
## Coming Up Wine education in India often starts with translation, and Sonal Holland built her early training around that work. University of Mumbai, IHM Mumbai, and the Japan…
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Hotelier
Sonia Cheng
Family enterprises in real estate and jewelry set an early operating context for Sonia Cheng, while Harvard University supplied the formal education that preceded her work in…
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Chef
Sonu Koithara
Sonu Koithara’s record is built around senior posts inside Taj kitchens, where the brief is less about novelty than about control, continuity, and a clear dining standard. At Taj…
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Michelin-starred chef
Sophie Bise
French Head Chef and proprietor of Auberge du Père Bise in Talloires, on Lake Annecy, from 1986 to 2017, Sophie Bise is tied to a house whose identity was built through long…
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Pastry chef
Sophie De Bernardi
She was placed in a bakery through a practical family connection: the person who had taken over her godfather's bakery in Etampes was contacted, and Sophie De Bernardi was offered…
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