The People · Page 162
The artisans of taste.
James Beard Award winner
Tim McKee
## Career At D'Amico Cucina in Minneapolis, Tim McKee’s work gained a wider public read and a firmer edge; the room gave his early cooking the kind of exposure that lets technique…
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Other
Tim Nicholson
## Coming Up Training at Metropolitan Community College’s Institute for Culinary Arts gave Tim Nicholson the base every line cook needs before the pace hardens into service:…
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Chef
Timo Fritsche
## Coming Up Training sets the baseline in this kind of work, and Ausbildung in Niedersachsen gave Timo Fritsche that first grounding in repetition, timing and the discipline…
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James Beard Award winner
Timothy Hontzas
His Greek heritage is the line running through Timothy Hontzas’s professional cooking, and that lineage reaches back to his grandfather, Johnny Hontzopolous, who migrated to New…
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James Beard Award winner
Tina Antolini
## Coming Up Audio storytelling at the intersection of journalism, culture, and sound is where Tina Antolini has worked for nearly 20 years, shaping reports through pacing,…
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Chef
Toby Burrowes
## The Path A London kitchen career tends to be built on repetition, standards, and the ability to hold pace without losing detail. Toby Burrowes came up through that discipline…
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World's 50 Best Bars
Toby Maloney
At The Violet Hour in Chicago, where Toby Maloney is head mixologist, the material can be as spare as pisco, raspberry brandy, lemon, honey, and egg white. Those ingredients…
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Barrel aging
Todd Ashman
In the beers associated with Todd Ashman, the range runs through dark, pale, wheat-driven, strong, and Belgian-style registers, with the working test that a recipe remains legible…
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James Beard Award winner
Todd English
At Olives in Charlestown, Massachusetts, bold Mediterranean-inspired cooking and an assertive, innovative style became the signature associated with Todd English. Born August 29,…
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Chef
Todd Matthews
## The Path Precision and composure carry Todd Matthews through hospitality roles where consistency matters as much as flavor. At Pendry West Hollywood, he served as executive…
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James Beard Award winner
Todd Richards
Born in Chicago and based in Atlanta, with roots tracing back to West Africa, Todd Richards works from a lineage shaped by Soul and Southern cuisines and by the memory those…
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Michelin-starred chef
Toine Hermsen
Former owner Toine Hermsen, based in Maastricht, Netherlands, worked in a register shaped by Classical French cuisine: structured, disciplined, and exacting. As a member of Les…
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Wine authority
Tom Cannavan
## Coming Up Today, Tom Cannavan administers the wine-pages.com community, a role built less on display than on keeping a live wine forum useful, current, and engaged. The work…
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Pastry chef
Tom Coll
## Coming Up Pastry work at this level is built through repetition, calibration and exposure to different house styles. At CFA de Groisy, Tom Coll laid the technical base that…
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James Beard Award winner
Tom Cunanan
Tom Cunanan is Chef Owner of Soy Pinoy and was the original chef at Bad Saint in Washington, D.C, from 2015 to 2020. ## Coming Up The line of work was built through Washington…
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Wine luminary
Tom Gilbey
Wine expertise, in Tom Gilbey’s case, sits inside a family trade whose roots reach back to the Crimean War. That lineage is not decoration; it explains the emphasis on continuity,…
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Bartender / bar director
Tom Hogan
Tom Hogan is known for vegan dishes. His clearest named cocktail credit is **Tragedy of Tom Dooley**, a tequila-led drink with nods to 19th-century stabbings at Anti:dote in…
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Sommelier
Tom Ieven
Gault & Millau named Tom Ieven Sommelier of the Year in 2021. He served as Head Sommelier at Hof van Cleve in Kruisem from 2019 to 2023, and he is a Weinakademiker. ## Coming Up…
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Wine authority
Tom Parker MW
Tom Parker MW has been buyer at Farr Vintners since 2011. The work sits at the point where study and trade meet: modern languages at the University of Oxford alongside active time…
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World's 50 Best Bars
Tom Sandham
## Coming Up Writing and drinks came early and stayed coupled in Tom Sandham’s work. In 2007–2007, he co-authored *Good Beer Guide West Coast USA*, an early sign of the practical…
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Chef
Tom Schoonus
Tom Schoonus’s cooking is built on a line of discipline: apprenticeship, progression, and control. The craft was shaped at the Amstel Hotel, where he started as an apprentice and…
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James Beard Award winner
Tom Sietsema
## Coming Up The line from Georgetown’s School of Foreign Service into food writing gave Tom Sietsema a broad reporting base before he ever became a familiar byline. He worked as…
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Head Chef
Tom Spenceley
Tom Spenceley is Head Chef of The Ledbury in London, a role he has held since 2022. His cooking is Modern British, shaped by seasonal locally sourced ingredients, foraging, and…
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Wine authority
Tom Stevenson
It suggests a life spent in close conversation with a subject that can be at once technical and sensual, precise and endlessly expressive. In Stevenson’s case, the title is the…
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Bocuse d'Or laureate
Tom Victor Gausdal
Born in Nøtterøy, Tom Victor Gausdal built his standing in Norwegian professional cooking through repetition, discipline, and the slower work of accumulation. His career follows a…
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Bartender / bar director
Tomas Dundulis
Bartending at OKKU in Dubai places Tomas Dundulis in a role that combines service standards with staff training. ## Coming Up Early posts in the trade took Tomas Dundulis from…
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World's 50 Best Bars
Tomas Estes
## The Path Schooling at California State University, Long Beach, followed by work as a high school teacher and wrestling coach at Los Angeles public school in Los Angeles (from…
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Founder & Former Winemaker, Pago de Carraovejas
Tomás Postigo
Tomás Postigo co-founded Pago de Carraovejas in 1988 and served as its technical director and winemaker for twenty years. He left in 2008 to create his eponymous family winery in…
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Winemaker
Tomás Stahringer
The throughline is production rather than profile: one winemaking practice held alongside two projects he established. ## The Path Winemaking is the common thread across Tomás…
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Head Chef
Tomáš Teichman
Tomáš Teichman is the head chef at Grand Cru in Prague.
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Winemaker
Tomaz Ščurek
Tomaz Ščurek leads winemaking at Ščurek in Plešivo, Goriška Brda, Slovenia, where the work is set by slope, vineyard, and season. In a region defined by agriculture and hillside…
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Winemaker
Tommaso Cortonesi
Tommaso Cortonesi’s work at Cortonesi in Montalcino sits inside the demands of Brunello di Montalcino, where Sangiovese is turned toward structure, mineral tension, depth,…
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Brewer
Tomme Arthur
Arthur’s professional path started at Cervecería La Cruda in San Diego, where he served as a brewer and Brewery Owner, before moving on to Pizza Port Solana Beach. “We’d love to…
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Master distiller / blender
Tommy Dewar
## The Path Whisky trade work often depends on two skills at once: making spirit and making it known. Tommy Dewar brought both a practical grounding and an instinct for publicity…
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Tommy Lai
Tommy Lai earned a Michelin star at Laut in Union Square, New York City, in 2011. For a chef working in Malaysian cuisine, that recognition marked a high standard of execution:…
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World's 50 Best Bars
Toni Tipton-Martin
Toni Tipton-Martin is editor-in-chief of Cook's Country magazine at Cook's Country | America's Test Kitchen, a role that carries editorial authority across a publication built on…
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Bartender / bar director
Tony Abou-Ganim
Tony Abou-Ganim’s story begins, fittingly, behind the bar. Long before he became one of the most recognizable names in American cocktail culture, he was shaped by the practical…
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James Beard Award winner
Tony Bartelme
His work has long been drawn to the kinds of stories that sit beneath the surface: deeply reported issues that begin in one place and ripple outward, reaching well beyond local…
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Bartender / bar director
Tony Devencenzi
## The Climb At École de Cuisine La Varenne, Tony Devencenzi trained in the discipline that underpins his work across spirits, cocktails, sales, and whiskey. That foundation…
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James Beard Award winner
Tony Ho
## Coming Up Tokyo Culinary School gave Tony Ho a technical base: discipline, precision, and a habit of asking questions at the stove. That training carried into years spent in…
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Winemaker
Tony Soter
Tony Soter’s work sits in the line of American Pinot Noir and Chardonnay shaped through consulting cellars, estate building, and farm-led production. The through-line is not a…
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Other
Tonya Pitts
Tonya Pitts works at the intersection of wine service, travel, and wellness at One Market Restaurant in San Francisco. In the room, that means the glass is doing more than…
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Master Sommelier
Toru Takamatsu
## The Path Hospitality training often starts with repetition, and in Toru Takamatsu’s case it moved from counter service to floor rhythm to wine service. At the café section of…
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Chef
Tory McPhail
## The Climb Commander’s Palace in New Orleans, Louisiana was the early proving ground in Tory McPhail’s career, and the executive chef role there established the pace that…
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James Beard Award winner
Tory Miller
## Coming Up Formal training at French Culinary Institute gave Tory Miller a base, but the work that set his method came in service: line speed, repetition, timing, and the…
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Brewer
Toshi Ishii
In Guam, the brewing record around Toshi Ishii is tied to classic-style interpretation, cross-Pacific craft beer work, and the operating discipline behind Ishii Brewing Co. “We…
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Chef
Tóth Szilárd
Tóth Szil’s career at SALT in Budapest is defined by concentration: chef first, then co-owner of the same restaurant. That kind of continuity puts the craft itself at the center.…
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James Beard Award winner
Tova du Plessis
James Beard Award semi-finalist for Outstanding Baker, Tova du Plessis founded Essen Bakery in Philadelphia in 2016 and built it around Jewish breads and sweets as a working…
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Master of Wine
Tracey Dobbin
## Career Special Advisor, Wines & Markets at Château Ducru-Beaucaillou in Saint-Julien, Tracey Dobbin works in a part of wine where commercial strategy, market positioning, and…
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James Beard Award winner
Traci Des Jardins
## The Climb The discipline of French fine dining sits at the start of Traci Des Jardins’s record, and it is the framework that shaped the rest of the work. Training at Impossible…
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Bartender / bar director
Tracie Franklin
Tracie Franklin has described whiskey in working terms: as a spirit that can stay with the drinker without getting in the way of the next day’s voice. In that description, whiskey…
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James Beard Award winner
Tracie McMillan
## The Essentials Tracie McMillan’s reporting treats food as a working system: wages, time, access, and status all show up at the table. Her line that she had “a really…
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Pastry chef
Tracy DeWitt
## The Climb Pastry work at the professional level runs on timing, discipline, and a clean finish. Tracy DeWitt built that base at American InterContinental University, then put…
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Sommelier
Travis Hinkle
Travis Hinkle’s approved record is spare, but the craft signal is clear: Advanced Sommelier work paired with beverage-direction duties asks for control of detail, steady judgment,…
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Bartender / bar director
Travis Kuhn
Professional bartending and mixology supply the working grammar behind The Perfect Serve, where Travis Kuhn is founder. The trade depends on measured handling, balance, tempo, and…
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World's 50 Best Bars
Travis Nass
## The Path Training at Arizona Culinary Hall of Fame, Beverage Master (2015) set the baseline for Travis Nass: precision first, discipline second, and no room for sloppiness in…
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Culinary legend
Trevor Bailey
Trevor Bailey's training began at Red River College, where he studied from 1989 to 1992 before later returning to the same institution in teaching and coordination roles. ##…
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World's 50 Best
Trevor Gulliver
## The Path The practical shape of hospitality shows early in a career built around ownership, service, and the discipline of keeping a room running day after day. At The Fire…
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Wine luminary
Trey Beffa
## The Path Wine buying runs through the career arc here: Menlo College appears at the start of the path, and Trey Beffa’s 2024 co-ownership at K&L Wine Merchants marks the…
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Chef
Trey Lamont
Smoke, Scotch bonnet heat, house-ground spice, and Pacific Northwest product define the cooking Trey Lamont serves at Jerk Shack in Seattle. The craft starts in Caribbean cuisine:…
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Master distiller / blender
Trey Zoeller
## The Path Jefferson's Bourbon was founded by Trey Zoeller in 1997, and the work has stayed anchored in time, oak, and palate management rather than noise. The founder and Master…
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Founder, CEO, Director of Coffee & Roastmaster, Wrecking Ball Coffee Roasters
Trish Rothgeb
Coffee quality work depends on repeated contact with the whole chain: bar work, roasting, cupping, buying, education, and the language used by the trade to describe its own…
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Trisha Langer
## The Climb Since 2018, Trisha Langer has owned and founded Daughter's Deli in West Hollywood, California, building it as a deli driven by family memory and daily service. The…
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Leads Restaurant Zén
Tristan Farmer
Japanese ingredients set the working line across Restaurant Zén and Maison Dali, where Tristan Farmer’s cooking is defined by restraint, precision, and product-led…
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Bartender / bar director
Tristan Stephenson
Tristan Stephenson is an IWSC Judge, and the shape of his career reads like a steady move through the working side of drinks: service, buying, ownership, writing, and assessment.…
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Winemaker
Trizanne Barnard
## Coming Up A winemaking practice shaped by site and restraint runs through Barnard’s work. At Trizanne Signature Wines, Trizanne Barnard has held the role since 2008, and the…
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Chef
Truong Minh Triet
At MAMMOM in Hanoi, Vietnamese cooking is handled through ingredients, regional habit, household memory, and restraint. Executive Chef Truong Minh Triet works from fresh, locally…
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Chef
Truyen Pham
## The Path The ownership of Vung Tau in Lincoln, Nebraska is the core of Truyen Pham’s career record. It is a single, exact credit, and that specificity is what gives its shape:…
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Head Chef
Tsuyoshi Arai
Tsuyoshi Arai is Head Chef at Au 14 Février. The city is unknown.
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Chef
Tuan Anh Tran Luu
His work centers on Vietnamese cooking, with Tuan Anh Tran Luu working across two kitchens: Mắm from Hanoï in Paris and Neel in Jalandhar. The focus is current, not…
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Chef
Tugdual Debéthune
## The Path From 2001 to 2018, Tugdual Debéthune worked as conseiller culinaire, a long stretch that reads as technical apprenticeship more than title. It is the kind of role that…
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Master Sommelier
Tyler Alden
Tyler Alden’s work reads as a study in front-of-house and beverage leadership in the Pacific Northwest: business training at the University of Washington Foster School of…
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Bocuse d'Or laureate
Tyler Higson
Raised in Boise, Idaho, Tyler Higson’s work is built on measured progression rather than spectacle: neighborhood service, line work, stagiaire training, and then the tighter…
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Bartender / bar director
Tyler Maclellan
His public record is unusually narrow: Tyler Maclellan’s career, as documented, is built around one bar, one city, and one sustained stretch of service behind the counter. That…
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James Beard Award winner
Tyrone Bully
## The Climb Since 1982, Bully's Restaurant has been carried by owner, operator, and cook Tyrone Bully, whose work has been defined by continuity rather than display. The role has…
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Bartender / bar director
Tyson Buhler
His work centers on cocktails, including Popeye Doyle, the cherry-forward drink Tyson Buhler created for Death & Co in New York City. In his hands, a cocktail is built with…
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Master of Wine
Tze Sam
Tze Sam is Head of Marketing at Élevage Wines and earned the Master of Wine credential in 2021, a milestone that reflects both discipline and deep engagement with the world of…
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Winemaker
Ugo Mainente
Ugo Mainente’s work is defined by a clean division of terms: owner, winemaker, estate, place. At Corte Mainente in Soave, Italy, the name Ugo Mainente stands for a direct model of…
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World's 50 Best Bars
Ulric Nijs
## At a Glance In the bar trade, market language can be a working tool, not a slogan. Ulric Nijs’ most specific public marker is a blunt comment to brands: a line that reads as a…
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Head Chef
Ulrich Heimann
Ulrich Heimann is Head Chef at PUR. The city is unknown.
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Winemaker
Ulrich Hoffmann
The focus is organic wine with range, built from a culture-first view of the craft. In Ulrich Hoffmann’s work, that shows up as clarity rather than noise: bottles that hold…
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Winemaker
Ulrich Michel
Trained at Geisenheim, Ulrich Michel has built his work around restraint, consistency, and control of process. Since 1993, he has managed Cisterzienser Weingut Michel as winemaker…
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Chef
Ulrik Jepsen
## The Climb Classical kitchen discipline is built through repetition under pressure: mise en place, timing, correction, and the gradual conversion of technique into reflex. Early…
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Executive Chef
Uluç Sakarya
Uluç Sakarya is Executive Chef at Nazende Cadde. The city is unknown.
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Chef
Usha Sethi
## The Path Delhi University provided the formal grounding that shaped Usha Sethi’s standard of discipline and exactness in the kitchen. That foundation points to a career built…
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Head Chef
Valentin Rottner
Valentin Rottner is Head Chef at Waidwerk. The city is unknown.
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Winemaker
Valentina Andrei
## The Path Degree in oenology gave Valentina Andrei the technical base for cellar work: structure, discipline, and the tools to read nuance without forcing it. That training sits…
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Chef-Owner
Valentina Giacobbe
Valentina Giacobbe is Chef-Owner of Ginko. The city is unknown.
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Other
Valentine Howell
## Career Valentine Howell’s resume in Boston tracks through kitchen leadership and ownership before settling into his current post at Black Cat Eatery. Technical school training,…
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Sommelier
Valeria Gamper
WSET Diploma in hand, Argentine sommelier Valeria Gamper has built a practice centered on wine, with study, service, and tasting as the core tools. The work spans professional…
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James Beard Award winner
Valerie Horn
Valerie Horn directs the Cowan Community Action Group, where food access is treated as daily infrastructure: the steady, unglamorous work of making sure a community can eat with…
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World's 50 Best
Valter Kramar
## The Path Place-based hospitality in Kobarid, Slovenia, works at close range: valley, mountain, producer, and table are part of the same system. Early work as chef at Hiša…
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Chef
Valter Mlecnik
## The Path Since 1982, Valter Mlecnik has been founder and winemaker of Valter Mlečnik, and the estate has been built through long attention to vineyard and season. The work is…
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World's 50 Best Bars
Vance Henderson
Vance Henderson holds the U.S. National Brand Ambassador role for Hendrick's Gin, but the usefulness of that title comes from the years before it: long shifts, close observation,…
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Head Sommelier
Vanessa Bonadio
Vanessa Bonadio is the head sommelier at Blue Margouillat - L'Eveil des Sens in Saint-Leu.
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Master of Wine
Vanessa Conlin
## The Climb Training in both music and wine gave Vanessa Conlin a rare double discipline: Manhattan School of Music for the ear, and the WSET program for the palate and the…
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Bartender / bar director
Vang Hieu Trung
Mixology is the lane Vang Hieu Trung has chosen, and at Dot Bar it shows in a manner that is direct and controlled. The work asks for timing, consistency, and a steady read on the…
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Sommelier
Véronique Rivest
## The Trajectory Wine training in Quebec often sits between restaurant service, import structures, and a climate that sharpens attention to acidity, season, and food. Véronique…
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James Beard Award winner
Vertamae Grosvenor
Born in the Lowcountry of South Carolina and raised in Philadelphia, Vertamae Grosvenor built her work around Black food lore, treating the kitchen table as a site of record. The…
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Head Chef
Veselin Kalev
Veselin Kalev is Head Chef at Zornitza Family Estate. The city is unknown.
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