The People · Page 160
The artisans of taste.
Winemaker
Sophie Fourcade
# Sophie Fourcade ## Coming Up The move from bank law to wine estate management gives Clos Saint-Martin a useful kind of discipline. Sophie Fourcade came up through legal work at…
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Sophie Reignier
Sophie Reignier is the chef-owner of Iodé in Vannes.
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World's 50 Best Bars
Sorrel Moseley-Williams
Based in Argentina since 2006, Sorrel Moseley-Williams has built a practice that moves between reporting and service with equal fluency. As a freelance journalist and sommelier,…
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Bartender / bar director
Sother Teague
Sother Teague’s path to Amor y Amargo runs through the kitchen first: research and technical chef at Good Eats, then educator at New England Culinary Institute in Montpelier,…
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Founder and cheesemaker
Soyoung Scanlan
Soyoung Scanlan is the Petaluma cheesemaker behind Andante Dairy, where she has pursued the expression of milk and craft since 1999.
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Bartender / bar director
Speed Rack
Speed Rack arrives here with a kind of elegant minimalism: a single name, sharp as a flash of chrome, and not much else to pin to the page. And yet that absence gives the subject…
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James Beard Award winner
Spencer Budros
In pastry, repetition is the work and precision is the standard. Spencer Budros has built a career around staying inside that discipline, with pastry as the central practice…
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Other
Spencer Horovitz
Spencer Horovitz’s cooking at Hadeem in San Francisco reads through California-Jewish cuisine, with the plate carrying a personal geography as much as a professional one. The line…
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James Beard Award winner
Spencer Watts
## Coming Up Technique, timing, and kitchen discipline are the base of Spencer Watts’ training at Pacific Institute of Culinary Arts. That early work gave shape to a professional…
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James Beard Award winner
Spike Gjerde
## Coming Up Since 2007, Woodberry Kitchen has given Gjerde a long-running platform in Baltimore, where the role of chef and owner has been built on continuity. In 2017, A Rake’s…
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Bartender / bar director
Spike Marchant
## The Climb Spike Marchant’s work has moved with measured pace across drinks, hospitality, and brand representation. As Global Brand Ambassador for Diageo Reserve World Class,…
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James Beard Award winner
Sri Bodanapu
Sri Bodanapu founded Heirloom Cities in San Francisco, but the work carries more than one geography. Hyderabad sits inside the company’s frame, and the time she spent in India…
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Bartender / bar director
Stanislav Harcinik
Cocktail work sits between service, authorship, and repeatable method. In Stanislav Harcin’s case, that field runs through Slovakia’s bars, Head Bartender responsibility at Mirror…
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World's 50 Best
Stanley Tucci
## The Essentials Food, in Stanley Tucci’s framing, is a working archive: a place where identity, memory, geography, and custom can be read in practical terms. His line — “I…
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Pastry chef
Stanton Ho
## The Climb Pastry discipline is built on repetition, timing, and control, and Stanton Ho’s training at University of Hawaii – Kapi'olani Community College gave him that…
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Wine authority
Steen Öhman
Steen Öhman writes with the cool precision of someone who trusts the smallest details to reveal the largest truths. As an author at Winehog, he brings a steady, evaluative eye to…
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Head Chef
Stefan Hummel
Stefan Hummel is Head Chef at DIE GOURMET STUBE im Gasthaus Hummel. The city is not specified.
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Pâtissier
Stefan Leitner
Pâtissier of the Year is the accolade attached to Stefan Leitner, pâtissier of Restaurant Bareiss in Baiersbronn, Germany. The recognition sits with a pastry practice built on…
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Pastry chef
Stefan Riemer
Pastry at scale depends on repetition, control, and a steady hand across service, and Stefan Riemer’s career has been built on those terms. Formal study at the Culinary Institute…
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Winemaker
Stefan Steinmetz
Stefan Steinmetz has led winemaking at Weingut Günther Steinmetz in Brauneberg, Mosel, Germany, where the work is shaped by steep slopes, old stones, and the accumulation of…
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Bocuse d'Or laureate
Stefani De Palma
## The Path Technique at Le Cordon Bleu in Pasadena, California gave Stefani De Palma a formal base; repetition and control show up clearly in the way her work is described. That…
View →Founder and master ceramicist
Stefanie Hering
Stefanie Hering founded Hering Berlin in 1992 and leads its porcelain manufactory.
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Head Chef
Stefano Mancinelli
Stefano Mancinelli is Head Chef at Unforgettable. The city is unknown.
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Pastry chef
Stella Parks
Stella Parks is an American pastry chef and senior editor at Serious Eats, and her writing has helped pull familiar American sweets into sharper technique without losing their…
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Winemaker
Stella Puel
Stella Puel leads Château Bardins in Cadaujac, France, as owner and director of the estate. In trade terms, that is stewardship in full: one hand on the property’s continuity, the…
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Head Chef
Stephan Brandl
Stephan Brandl is Head Chef at Leos by Stephan Brandl. The city is unknown.
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Winemaker
Stephan Klasmann
Stephan Klasmann has made wine at Fattoria Kappa in Castellina Marittima, Tuscany, since 1999, and the work there sits inside the landscape rather than apart from it. Wine and…
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James Beard Award winner
Stephan Pyles
## Where It Started Restaurant work came first as labor, not identity. In Big Spring, Texas, Stephan Pyles learned the basics inside his family’s Truck Stop Café: bussing tables,…
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Wine authority
Stephan Reinhardt
## Coming Up Today, Stephan Reinhardt serves as Chef-Redaktor of WeinWisser, a post built on close reading, editorial discipline, and a working command of wine criticism. In that…
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Pastry chef
Stephan Schubert
## The Path Pastry here is shaped by movement, precision, and the pressure to make dessert carry weight in the meal. Stephan Schubert’s work has been built across resort and…
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Pastry chef
Stéphane Chéramy
Stéphane Chéramy’s work sits in the overlap between high-volume luxury service and competition-facing pastry leadership. Since 2006, the Executive Pastry Chef post at The…
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Winemaker
Stéphane Courrèges
Stéphane Courr’s work sits at the point where Médoc vines, cellar decisions, and long-arc judgment meet. As oenologist at Château Laujac in Bégadan, France, he works inside a…
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Winemaker
Stephane Dupuch
Stephane Dupuch’s work is built on inheritance, but the relevant detail is what he did with it. At Château Sainte-Marie in Entre-Deux-Mers, a fifth-generation estate on 78…
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Michelin-starred chef
Stéphane Froidevaux
Chef Stéphane Froidevaux leads Fantin Latour in Grenoble with a style built on kitchen rhythm, service timing, and precise coordination. As Chef de restaurant at La Maison Fantin…
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Pastry chef
Stéphane Glacier
Stéphane Glacier is a French Pastry Chef and Meilleur Ouvrier de France Pâtissier, 2000, a distinction that sits naturally beside work built on precision, restraint, and control…
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Winemaker
Stéphane Singery
Stéphane Singery founded Clos Jangli in 2014. That date is the fixed point in the record, and the rest of the work reads outward from it: the house, the role, and the standard of…
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Pastry chef
Stéphane Tréand
## The Path Pastry apprenticeship in Northern France, pastry courses in Vincennes, Paris, and a teaching post at CFA of St. Maximin in St. Maximin, from 1994–2001, are the kind of…
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Winemaker
Stéphane Vedeau
## Coming Up Economic training at the University of Paris gave Stéphane Vedeau an early sense of structure: systems, exchange, and how to read a field before moving through it.…
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Winemaker
Stéphane Yerle
## Coming Up Since 2000, the winemaking at Vila Voltaire has anchored Stéphane Yerle’s practice, even as it has stretched beyond the estate. That range includes time as a…
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Sommelier
Stephanie Castaneda
She grew up in the constant hum of hospitality, where restaurants and bars were part of the backdrop of daily life and the rhythm of family time was service. Summers and holiday…
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Bartender / bar director
Stephanie Jordan
## Coming Up Hospitality training at Baker College gave Stephanie Jordan the baseline for service work that would move quickly into floor management and leadership. At Bar Louie,…
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Master distiller / blender
Stephanie Macleod
## Coming Up Since 2006, Dewar’s has been shaped by Stephanie Macleod in the Master Blender’s seat, where consistency is not a slogan but the work itself. In Scotch, the hard part…
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Head Chef
Stéphanie Thunus
Stéphanie Thunus is the head chef at Au Gré du Vent in Seneffe.
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Wine luminary
Stephen D. Tanzer
Stephen D. Tanzer’s place in wine criticism was built through editorial discipline rather than noise. As Critic Emeritus at Vinous, the role names both continuity and distance:…
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Other
Stephen Jones
Stephen Jones was chef and owner of The Larder & The Delta in Phoenix, where his cooking was built around a dialogue between Reimagined Southern cuisine and Arizona ingredients.…
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Vice President of Creative
Stephen Morrissey
Stephen Morrissey is Vice President of Creative at the Specialty Coffee Association, a role held since 2025. The work sits in a part of specialty coffee where service, public…
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James Beard Award winner
Stephen Paul
## Coming Up Chef work until 2017 gave Stephen Paul the standard apprenticeship: service pace, repeated motion, early starts, heat, and the need to hold detail under pressure. In…
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Restaurateur
Stephen Starr
Restaurant-building is a craft of format, labor, timing, and public read. In the contemporary dining trade, Stephen Starr’s work is measured through STARR Restaurants, where…
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Head Chef
Stephen Toman
Stephen Toman is the head chef at OX in Belfast.
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Bartender / bar director
Stephon Scott
## At a Glance Mixology is the core of Stephon Scott’s work, and the register around it is one of control rather than flourish. The emphasis stays on exactness: a measured pause,…
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World's 50 Best Bars
Steva Casey
Bartender at The Atomic Lounge in Birmingham, Alabama, United States, Steva Casey has built a body of work around drinks that read easily without flattening out. The craft here is…
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Master distiller / blender
Steve Beal
## The Climb Whisky Magazine Hall of Fame, 2015, is the marker most often attached to Steve Beal, but the award only records one part of a career built across judging, media,…
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Winemaker
Steve Doerner
Winemaker Emeritus at Cristom Vineyards in Oregon is the title attached to Steve Doerner, and it marks a career long linked to Oregon Pinot Noir. The work reads as accumulation:…
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James Beard Award winner
Steve Dolinsky
Steve Dolinsky has spent decades in Chicago food media, moving between broadcast, print, and radio with the ease of someone working from close knowledge of the city’s dining…
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Chef
Steve Litke
The distinction at the center of Steve Litke’s record was built over time, through service in a place that had to be built up as well. The work behind that honor was farm-to-table…
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James Beard Award winner
Steve McHugh
Steve McHugh’s work is built around preservation as a craft language: house-cured meats, pickles, and preserves sourced from local farmers, organized into a restaurant identity…
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Master distiller / blender
Steve Nally
In trade terms, that means the craft sits where process becomes finished character. ## The Path Today, Steve Nally is Master Distiller of Bardstown Bourbon Co. The role carries…
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World's 50 Best Bars
Steve Olson
## Early Years The work starts in the restaurant business and the wider hospitality industry, and Steve Olson says so plainly: it was the floor-level reality of service that…
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James Beard Award winner
Steve Palmer
## Where They Are Now Hospitality labor is the frame that shapes Steve Palmer’s work: he started in Atlanta as a dishwasher, learning service from the bottom rung and carrying…
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James Beard Award winner
Steve Raichlen
Barbecue Hall of Fame, 2015, is the marker that defines Steve Raichlen’s work, but the recognition reads less like an endpoint than a summary of what he has spent years studying:…
View →Founder and bean steward
Steve Sando
Steve Sando is the founder and author behind Rancho Gordo’s heirloom-bean program and its cooking guidance.
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hotelier
Steve Wynn
"Time is a big ingredient in the success of any career." In resort development, timing is not abstract. It governs site entry, capital commitment, room scale, guest circulation,…
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James Beard Award winner
Steven A. Shaw
Steven A. Shaw’s work sits at the junction of food writing and platform-building. The shift from page to site marks a move from describing restaurants and dining culture to…
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James Beard Award winner
Steven Brown
## The Path Line work came first: Steven Brown started as a line cook at Fitzgerald's in St. Paul, Minnesota, from 1985. Later, he moved into ownership and kitchen leadership as…
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Master Sommelier
Steven Geddes
## The Path Food-and-beverage leadership is built on range, and Steven Geddes has worked across the room, the cellar, and the kitchen. In 2025, he stepped into the role of Vice…
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James Beard Award winner
Steven Jenkins
## Coming Up Food innovation and entrepreneurship set the frame for Steven Jenkins’s work at Saint Louis University, where he served as program director until 2017. The role sat…
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James Beard Award winner
Steven Kolpan
Wine study depends on repetition, precision, and a teacher who can make the material legible without sanding off its edge. At the Culinary Institute of America in Hyde Park, New…
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Master Sommelier
Steven McDonald
## Coming Up At Pappas Bros. Steakhouse, the Head Sommelier role sits at the center of service, where wine has to move with the room rather than decorate it. Steven McDonald works…
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Wine authority
Steven Spurrier
From Rugby School and the London School of Economics to a 2006 reprise of The Judgment of Paris at Copia in Napa, Steven Spurrier’s career moved through trade, shop, classroom,…
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Chef
Stirling Webb
From North West Kent College, Stirling Webb has moved through London hotels and landmark venues in a way that reflects the demands of large-scale service: discipline, repetition,…
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Winemaker
Stu Marfell
Stu Marfell’s route into wine started in the vineyard rows, not the tasting room. The work there was physical, seasonal and immediate, and it gave him an early feel for the crop,…
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Wine authority
Stuart Pigott
British Stuart Pigott has made Riesling the fixed point of his work: a grape, a category, and a lens through which he has read bottles, vineyards, and wine language over time. The…
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James Beard Award winner
Sue Zelickson
Sue Zelickson is a writer and philanthropist who has spent 50 years moving through and shaping the local food scene with the easy authority of someone who knows its rhythms well.…
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Master distiller / blender
Sukhinder Singh
After university, Sukhinder Singh went into his family’s liquor business and helped develop and restructure it, work that set the terms for what followed: retail grounded in…
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World's 50 Best Bars
Sullivan Doh
## The Essentials Brand representation and bar culture meet in Sullivan Doh’s work, with Cognac and other French heritage spirits as the fixed point. That territory asks for…
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Sumadi Sapari
## The Climb Engineering and hawker trade can look like separate worlds; in Sumadi Sapari’s case, they read more as two systems of the same discipline. The engineering side…
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Chef
Supasit Puttikaew
## The Climb Hawker Fare trains a cook in compression: heat, timing, seasoning, and service decisions made without excess movement. In Supasit Puttikaew’s early work as a Hawker…
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Master Sommelier
Sur Lucero
## The Climb Wine service is built on attention, and that is the throughline in Sur Lucero’s work: the kind that keeps a bottle in play long after the table is cleared. Trained at…
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James Beard Award winner
Susan Choi
In 2023, Susan Choi was Digital Media Director at The Food Institute, a position that sat between food culture and the way that knowledge is packaged, circulated, and absorbed. In…
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James Beard Award winner
Susan Feniger
Susan Feniger is a builder of restaurants that hold energy without losing shape. At Border Grill, as co-chef and co-owner, she has worked in a California-inflected…
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Master of Wine
Susan Lin
Susan Lin is a Master of Wine, and that title is the defining fact attached to her name. It is the first and most important way she is introduced: not as an ornament, not as a…
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Pastry chef
Susan Notter
Born in Birmingham, England, and trained at culinary school in England, Susan Notter came up in pastry as a discipline first: repetition, control, and the ability to work cleanly…
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James Beard Award winner
Susan Regis
Susan Regis is a James Beard Award winner, and that award is the clearest marker of her place in American dining. It signals national recognition for craft, consistency, and…
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James Beard Award winner
Susanna Foo
The through-line in this cooking is a controlled meeting of traditional Chinese ingredients and classical French techniques. In Susanna Foo’s restaurants, that meant structure…
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Chef
Susur Lee
Susur Lee became chef of **Susur** in Toronto in 2000, a defining turn in a career that had already been shaped by movement, discipline, and a restlessly international palate.…
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Other
Suu Khin
Chef Suu Khin of Burmalicious in Houston, United States, came up first in Burma, in her grandmother’s kitchen and garden, where technique, labor, and memory were part of the same…
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Master Sommelier
Suvad Zlatic
Founder of Suwine, Suvad Zlatic is a Tyrolean with Bosnian roots whose work sits at the meeting point of wine service, dining-room discipline, and hospitality training. In a trade…
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James Beard Award winner
Suzanne Goin
Suzanne Goin is a James Beard Award winner, and that single distinction carries the weight of a larger portrait. Some names arrive in the public imagination burdened with a long…
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World's 50 Best Bars
Sven Almenning
Sven Almenning works from the logic of a well-run bar: rhythm, restraint and ritual. As director of The Speakeasy Group, he has helped shape a hospitality model that treats…
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Chef-Owner
Sven Holthaus
Sven Holthaus is Chef-Owner of Marie. The city is unknown.
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Head Chef
Sylvain Fombertasse
Sylvain Fombertasse is Head Chef at Le Pélican. The city is unknown.
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Pastry chef
Sylvain Leroy
Sylvain Leroy is Corporate Chef at Bridor USA in Miami Beach, Florida, United States. In pastry arts, the work is exacting: timing matters, repetition matters, and the standard is…
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winemaker
Sylvain Pitiot
## The Path Reading land for production starts with measurement before interpretation. Topographic engineering in Africa gave Sylvain Pitiot a working discipline in contours,…
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James Beard Award winner
Sylvan Mishima Brackett
He brought Japanese training back to California, where precision, poise, and restraint could be read against the Bay Area’s own dining culture. Before becoming chef-owner at…
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James Beard Award winner
Sylvia Gould
## Coming Up Pastry at Florida State University led Sylvia Gould into restaurant service, then into the back-of-house cadence of Kool Beanz Cafe in Tallahassee, Florida. She…
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Winemaker
Sylvie Courselle
## The Path At Château Thieuley in La Sauve Majeure, oenology and estate management meet in the same working hand. Sylvie Courselle’s role as oenologist at Château Thieuley (La…
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Bartender / bar director
Symphony Loo
Hotel-management training gives bar work a useful discipline: timing, room-reading, composure, and service that stays consistent under pressure. At Les Roches International School…
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Culinary legend
Tabitha Brown
"take it up with God because he gave me my voice, he blessed me with a platform and I’m going to use it, because that’s my business!" In Tabitha Brown’s work, faith sits at the…
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World's 50 Best Bars
Tad Carducci
Tad Carducci is a bartender, mixologist, and restaurateur, three titles that, in his case, feel less like separate jobs than overlapping ways of moving through the same world.…
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Chef-Owner
Tadas Eidukevičius
Tadas Eidukevičius is Chef-Owner of Demo.
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