The People · Page 161
The artisans of taste.
Master distiller / blender
Tadashi Sakuma
Former chief blender Tadashi Sakuma is associated with Nikka Whisky, with blending work tied to Taketsuru 17 Year Pure Malt and Taketsuru 21-year-old — expressions that carry his…
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James Beard Award winner
Tahiirah Habibi
Atlanta-based sommelier Tahiirah Habibi works in wine as service, access, and audience-building. The glass and the list are treated as points of entry: tools for widening who is…
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Pastry chef
Takahiro Komai
## The Path Pastry, in Takahiro Komai’s hands, is built on precision, balance, and restraint. As Executive Pastry Chef of Henri-Charpentier and founder of Belle idée Pâtissière,…
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Owner and bartender
Takao Mori
Takao Mori’s bartending is counter work built on repetition, proportion, and controlled service. At Mori Bar in Tokyo, opened in 1997, the room functions as the working frame for…
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Pastry chef
Takao Yamamoto
Takao Yamamoto is President and CEO and Grand Chef at CLUB HARIE, a title that does not simply identify a position but seems to gather an entire way of working into one line. The…
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Chef
Takashi Furuya
Takashi Furuya holds the Head Chef post at Suiren, within The Capitol Hotel Tokyu, where the work is built around control, timing, and consistency rather than show. In Tokyo’s…
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James Beard Award winner
Takashi Yagihashi
Takashi Yagihashi is Japanese and known for a style that joins French technique with Asian reference. The work sits in the space between discipline and instinct: exacting on the…
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World's 50 Best
Takeshi Fukuyama
His cooking is often described as borderless cuisine, but the label only partly fits Takeshi Fukuyama. What it points to is a French framework used with discipline, then pushed…
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Bartender / bar director
Tals Nadari
Tals Nadari works across bartending and bar direction, a combination that sits where service, timing, and floor control meet. The work is not only the visible pour or the direct…
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James Beard Award winner
Tamar Haspel
She is also the author of *To Boldly Grow*, and her *Unearthed* column turns eating into reporting that moves cleanly from the farm to the page, keeping food, science, and…
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Wine authority
Tamlyn Currin
Tamlyn Currin writes wine with a working palate and a close editor’s eye. At JancisRobinson.com, where she is sustainability editor and a staff writer, her copy is built on…
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James Beard Award winner
Tanya Baker
Spanish, French, and Contemporary American cooking form a practical working range here: structure, restraint, and a hosting sensibility carried through restaurant and private-chef…
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James Beard Award winner
Tanya Steel
Tanya Steel is a James Beard Award-winning journalist and editor whose career has moved with uncommon clarity through some of the most recognizable names in food media. From The…
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James Beard Award winner
Tanya Wenman Steel
## Coming Up Editorial authority in food media was built across print and digital editorial posts, with Tanya Wenman Steel moving from Senior Editor at Bon Appétit in New York…
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Owner
Tapas Bar
The public role is concise: owner, Bravas Bar de Tapas. The craft frame is already in the name. Tapas sets expectations for a restaurant built around small plates, shared…
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James Beard Award winner
Tara Duggan
Staff Writer at the San Francisco Chronicle in San Francisco, Tara Duggan writes on food and beverages with a reporter’s control of language and a cook’s attention to sequence,…
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Bartender / bar director
Tara Fougner
The work sits where drinks publishing, platform-building, and cultural reporting meet. In cofounding and writing roles connected to Thirsty Media and thirsty., Tara Fougner treats…
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Restaurateur / hotelier
Tara Paster
## Coming Up The work of building and sustaining a training company has defined Tara Paster’s record since 2001, when she became president of Paster Training, Inc. That long…
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Winemaker
Tarek Sakr
Tarek Sakr’s work is built around a single estate: Château Musar in Ghazir, Lebanon. Rather than moving through a wide circuit of cellars, his career has stayed close to one site,…
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Pastry chef
Tariq Hanna
He has described being 19 or 20, newly out of culinary school, and still in that unsettled stretch between training and direction. The work had not yet resolved into a clear path,…
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Culinary legend
Tariq Helou
Chef-owner is a demanding line of work: it asks for kitchen discipline, but also for a point of view that can hold a room together over time. In Helou’s case, those four years…
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Executive Chef
Tasuku Murakami
Tasuku Murakami is Executive Chef at Lobster Club. The city is unknown.
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Chef
Tatiana Rosana
Tatiana Rosana works from Miami’s Cuban food culture, where first-generation family kitchens tend to set the baseline for seasoning, pace, and consistency. Raised in Miami as a…
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James Beard Award winner
Taylor Petrehn
Taylor Petrehn bakes at 1900 Barker Bakery and Cafe in Lawrence, where the work is shaped by daily production rather than display. The role sits in the practical lane: mixing,…
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Head Chef
Tea Marušić Cindrić
Tea Marušić Cindrić is Head Chef at Konoba Malo Selo.
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James Beard Award winner
Ted Allen
## Coming Up Taste, language, and television sit close together in Ted Allen’s work. That overlap has defined a career built as an American television host, judge, and food and…
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James Beard Award winner
Ted Genoways
Ted Genoways ## Coming Up Today, Ted Genoways holds two appointments that suit reporting built on scrutiny: senior editor of Food & Environment Reporting Network and fellow of…
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James Beard Award winner
Ted Lee
Ted Lee built his practice from the home kitchen and from Charleston, South Carolina, where he grew up and where his voice as a writer, teacher, and commentator first took shape.…
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James Beard Award winner
Tejal Rao
Tejal Rao is a James Beard Award winner, and that single distinction stands as the clearest public marker attached to her name. In a field where résumés are often stacked with…
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Bartender / bar director
Telis Papadopoulos
World Class Bartender of the Year in 2009, Telis Papadopoulos is anchored to a title that reads with unusual clarity. It offers a fixed year, a fixed achievement, and a point of…
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Bocuse d'Or laureate
Terje Ness
## The Path Professional discipline is the through-line in Terje Ness’s career, with each kitchen adding a different register of pace, control, and repetition. The apprenticeship…
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Restaurateur
Terrance Brennan
## Coming Up French restaurant discipline is the through-line here: station work, hotel production, sauce craft, and New York dining rooms built the frame for Terrance Brennan’s…
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James Beard Award winner
Terry Bryant
American chef Terry Bryant’s work has always moved past the plate. Raised in Mississippi and Memphis, he learned early in places where rural and urban agriculture were part of…
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Chef
Terry Ho
## The Climb The work starts in the back of house. In Albany, Georgia, Terry Ho’s first training came inside their parents’ restaurant, where the daily routine included cook and…
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Wine luminary
Terry Theise
James Beard Foundation Award winner Terry Theise has built a singular career around two durable commitments: Riesling and the import trade. In a business that often rewards volume…
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Master distiller / blender
Tessa Gerlach
## The Climb The co-founder role at Elephant Gin, held by Tessa Gerlach since 2011, is the starting point for the brand’s public life. That date marks the moment the work became…
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Thanh Nguyen
## The Climb Hospitality work starts with discipline, and University of Pennsylvania is where Thanh Nguyen’s formal training first met the demands of a serious education. That…
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Ford Foundation Director and Chief Curator, Studio Museum in Harlem
Thelma Golden
Thelma Golden is the Ford Foundation Director and Chief Curator of the Studio Museum in Harlem. Born and raised in New York City, she began at the museum as an intern and…
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Pastry Chef
Theo Gilbert
Theo Gilbert is the pastry chef at IDAM by Alain Ducasse in Doha.
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World's 50 Best
Théo Pourriat
# Coming Up Hospitality work starts with precision, and Théo Pourriat’s grounding at University Dauphine in Paris reads that way: a study in order, measure and the kind of…
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World's 50 Best
Thérèse Boer-Tausch
## Coming Up Formal hotel-school training at Middelbare Hotelschool in Zwolle gave Thérèse Boer-Tausch the base that service work demands: timing, composure, and a working grasp…
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Head Of Operations At Résonance (Kobrand Wine & Spirits)
Thibaud Gagey
Thibault Gagey is a Burgundy native educated in winemaking by his grandfather André Gagey and father Pierre-Henry Gagey, both prominent at Maison Louis Jadot. He holds a Master’s…
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Pastry chef
Thibault Marchand
## Coming Up At École Ferrandi, the work starts with discipline and ends with repetition: the kind of training that turns movement into method. Thibault Marchand carried that…
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Chef-Owner
Thibault Van Aerde
Thibault Van Aerde is the chef-owner of Tou.Gou in Bruges.
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Pastry chef
Thibaut Honajzer
Thibaut Honajzer’s pastry work moved from a palace kitchen into an independent address in Lausanne, with The Sweet Sage now carrying the weight of authorship. After a formative…
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Master distiller / blender
Thierry Bénitah
Thierry Bénitah’s remit at La Maison du Whisky is directorship and operational lead, a role defined by stewardship of one house rather than by display. The work is about holding…
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Winemaker
Thierry Ciampi
## Coming Up At Château Maison Blanche in Yvorne, Thierry Ciampi works in oenology at cellar level, where timing, observation, and method shape what a wine becomes. Since 2002, he…
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Winemaker
Thierry Durousseau
Thierry Durousseau’s work is defined by the estate rather than by flourish: CHÂTEAU LARRIEU-TERREFORT in Labarde, held and shaped through the disciplines of ownership, management,…
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Winemaker
Thierry Gaudrie
Thierry Gaudrie is the owner and winemaker of Château Villars in Saillans, France, a position that puts vineyard and cellar decisions in the same hands. The work is tied to…
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Pastry Chef
Thierry Gilg
Pâtissier de père en fils, Thierry Gilg a pris la succession de ses parents en 2000. Dans un décor chaleureux, la pâtisserie Gilg invite à découvrir de nouvelles émotions…
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Winemaker
Thierry Glantenay
## Coming Up In Volnay, the work at Domaine Bernard & Thierry Glantenay is shaped by inheritance, weather, patience, and close reading of the slopes. Thierry Glantenay stepped…
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Chef-Owner
Thierry Mounon
Thierry Mounon is Chef-Owner of La Villa. The city is unknown.
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Pastry Chef
Thierry Mulhaupt
« La pâtisserie est un art ! » Thierry Mulhaupt, qui a fréquenté les Beaux Arts, revisite en virtuose l’art de la pâtisserie et du chocolat. Il a su, notamment, redonner ses…
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Winemaker
Thierry Puzelat
Thierry Puzelat is the winemaker of Clos du Tue Bœuf in Les Montils, France, and the work reads as a study in continuity: one producer, one village, one estate held in steady…
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James Beard Award winner
Thierry Rautureau
His work is built on French training and on Northwest cuisine with a French accent. Thierry Rautureau’s formation ran through Apprenticeship in Anjou and Regional Tour de France,…
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Chef
Thierry Renou
Arcachon sets a precise working brief for the kitchen: land and sea on the same pass, Aquitaine terroir, local seasonal products, and Asian inspirations used as pressure rather…
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Winemaker
Thierry Sabon
Thierry Sabon’s work is defined by continuity at Clos du Mont-Olivet in Châteauneuf-du-Pape, France: one estate, one region, and years of accumulated touch. He began in the cellar…
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Winemaker
Thierry Valette
Thierry Valette has owned Clos Puy Arnaud in Castillon, France, since 2000. He introduces himself in plain terms: “Hello, my name is Thierry Valette; I am the owner of Clos Puy…
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Chef
Thierry Voisin
In Tokyo, classical French cuisine is practiced as a working system: pastry handled for structure, Black Truffle used for depth, sauce built with control, and service calibrated…
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Head Chef
Thomas Besnault
Thomas Besnault is the head chef at Ardent in Esvres-sur-Indre.
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Winemaker
Thomas Boeckel
## At a Glance - Current role: Winemaker. - Career role: Manager. - Voice: "No, this is not science fiction anymore, even if we are all certainly still at the beginning."…
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Master Sommelier
Thomas Burke
Thomas Burke is Executive Chef at The Lost Fox Inn in Litchfield, Connecticut, where his cooking arrives with the polish of a chef who has moved steadily upward, carrying his…
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Master of Wine
Thomas Curtius
Master of Wine, 2019, is the credential that defines Thomas Curtius in the trade, and German is the other fixed point. Those two facts do the work here: one marks formal…
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Chef-Owner
Thomas Fournier
Thomas Fournier is the chef-owner of La Chatellenie in Availles-Limouzine.
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Winemaker
Thomas Harteneck
He has said, "Curiosity drives me — the desire to explore the unknown and to face new challenges." In winemaking, that impulse shows up as method: a willingness to test…
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Winemaker
Thomas Hensel
Thomas Hensel is chef at Weingut Hensel in Bad Dürkheim, a role that sits between kitchen work and vineyard context. The setting matters here: season, structure, and local…
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Bartender / bar director
Thomas Huhn
## The Climb At Les Trois Rois, the bar runs on timing, composure, and a service standard that has to hold from the first pour to the last closing gesture. Since 2007, Thomas Huhn…
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Winemaker
Thomas Kopfensteiner
Thomas Kopfensteiner has co-headed the family winery, Weingut Kopfensteiner in Deutsch Schützen, Austria, since 2005. The work is centered on Blaufränkisch, with the estate’s…
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Chef
Thomas Makkos
Thomas Makkos owned Nello on the Upper East Side; Eater reported that the New York City restaurant had closed in March 2024. The ownership, dated to 2015, places his most visible…
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Wine authority
Thomas Matthews
## The Climb At Wine Spectator, the writing has carried a long continuity through Thomas Matthews, whose byline has appeared there since 1996. In magazine work, that kind of…
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James Beard Award winner
Thomas Melvin
## The Path The line from dish pit to executive kitchen is plain enough here: Thomas Melvin started as a dishwasher at a local restaurant in Indiana, then moved into Corporate…
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Vice President Sales and Hospitality
Thomas Pastuszak
As Vice President Sales and Hospitality at Grand Cru Selections in New York, United States, a role held since 2021, wine work is measured by how accurately cellar knowledge…
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Chef
Thomas Pichler
Taube / Topinambur / Zwetschge / Kokos / Purple Curry sets the working register attached to Thomas Pichler: game, tuber, stone fruit, coconut, and Purple Curry held in a short…
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Chef
Thomas Pisha-Duffly
## The Essentials At Gado Gado, owner-chef Thomas Pisha-Duffly sets the pace of the kitchen with a point of view shaped by place. His work in Portland is that role, while his…
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Master Sommelier
Thomas Price
Thomas Price holds Master Sommelier certification earned in 2012, a credential built on technical command and long exposure to the demands of the floor. At 1856 – Culinary…
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Restaurateur / hotelier
Thomas Pritzker
Thomas Pritzker’s name sat at the center of Hyatt Hotels’ Executive Chairman role from 2004 to 2026, a long run that tied him to one of hospitality’s most established operating…
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Chef
Thomas Protot
Thomas Protot is a chef at La Cabotte in Nuits-Saint-Georges, France (2007). ## The Work Today The work is built on the repetition of exacting kitchens, where timing, balance, and…
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Pastry chef
Thomas Schneider
Thomas Schneider works in pastry, a discipline that does not forgive haste. Exact timing, tight temperature control, and a finish that reads clean on the plate are part of the…
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Chef
Thomas Seeger
On the family estate in Leimen near Heidelberg, Baden, Germany, Thomas Seeger works Pinot varieties through sustainable vineyard practices, meticulous handwork, and…
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Pastry chef
Thomas Teffri Chambelland
## At a Glance Gluten-free bread anchors Thomas Teffri Teffri-Chambelland’s work. Natural fermentation shapes it. The practice is built around structure, control, and patience,…
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Head Chef
Thorsten Bender
Thorsten Bender is Head Chef at sein. The city is unknown.
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Winemaker
Thorsten Krieger
Winemaking at Weingut Thorsten Krieger in Rhodt unter Rietburg, Palatinate has been a sustained, place-bound practice for Thorsten Krieger since 2001. The work has stayed anchored…
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James Beard Award winner
Thuy Pham
## The Path Vietnamese cuisine, and Vietnamese-inspired vegan dishes, sit at the centre of Thuy Pham’s work at Mama Dút in Portland, Oregon, where fire is treated as a working…
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Pastry chef
Tia Throckmorton
## The Path In pastry, the work is measured in timing, finish, and control, and Tia Throckmorton’s role as Executive Pastry Chef at The Savoy at 21c Hotel in Kansas City,…
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Head Chef
Tiago Penão
Tiago Penão is Head Chef at Kappo. The city is not specified.
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Bartender / bar director
Tibor Krascsenics
## Coming Up Before the current post at La Petite Maison, Tibor Krascsenics worked through the tempo of LPM Restaurant & Bar, where he served as global Bar Manager until 2020.…
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World's 50 Best
Tien Ho
## Coming Up Vietnamese-born and Houston-raised, Tien Ho’s career is marked by movement through large kitchens and roles that demanded range as well as control. In 2016, he was…
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World's 50 Best Bars
Tiffanie Barriere
“I start with a story or a theme which gives me inspiration, then I think about how flavors, textures and visuals can bring it to life. I also consider what emotions or memories I…
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Winemaker
Tihomir Prusina
## Coming Up At Čitluk Winery in Čitluk, the chief enologist role sits between cellar practice and vineyard logic, and Tihomir Prusina has held it after serving there as main…
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Chef
Tilbert Nägler
## Career Geisenheim set the technical baseline for Tilbert Nägler’s work: training there placed him in a discipline built on method, observation, and repeatable decisions in the…
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Restaurateur / hotelier
Tilman Fertitta
## The Path Training at Texas Tech University and the University of Houston gave Tilman Fertitta the base that later showed up in his operating style: discipline, commercial…
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Master of Wine
Tim Atkin
He is also a photographer. ## The Path Training at Durham University and the London School of Economics gave Tim Atkin a strong base before wine writing became the field in which…
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James Beard Award winner
Tim Byres
## The Climb French fundamental training sits at the base of Tim Byres’s practice, with Rudolph Foods and Johnson and Wales University providing the formative structure behind it.…
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James Beard Award winner
Tim Carman
Tim Carman is a food writer and critic at The Washington Post, where the byline sits on reporting that treats the plate as only one part of the assignment. The work tracks food,…
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Bartender / bar director
Tim Costello
## The Climb Garde manger defines the useful read on Tim Costello’s culinary profile. The discipline he names as his favorite cuisine puts the work in the cold kitchen:…
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Wine luminary
Tim Fish
Tim Fish’s editorial work sits in the overlap between food and wine, where reporting depends on more than a recitation of facts. At Wine Spectator, and earlier at the Press…
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Chef
Tim Flores
## Coming Up Line work at Senza in Chicago (2014–2018) gave Tim Flores the repetition and pace that define a kitchen floor: speed, discipline, and the ability to hold a standard…
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Master Sommelier
Tim Gaiser
Master Sommelier, MS Tim Gaiser is best read through the credential first: the MS marks a level of technical discipline that has to be earned, then maintained, in a trade where…
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Wine authority
Tim Jackson MW
Tim Jackson MW carries the MW letters as a working credential, not decoration. In wine, that designation marks a level of training and judgment that matters in practice, and in…
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Bartender / bar director
Tim Laferla
## Coming Up Behind the bar, service teaches pace, judgement, and how to read flavour under pressure. Tim Laferla’s early work as a bartender sits in that register: quick…
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