The People · Page 164
The artisans of taste.
James Beard Award winner
Yamuna Devi
## Coming Up “I wanted to keep living the Indian-village way of life, centered on the land, the cow, and the temple, so along with kértana and cooking came tilling and fencing.”…
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Head Chef
Yan Ramos
Yan Ramos is Head Chef at Lilia. The city is unknown.
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Pastry Chef
Yann Blanchard
Ayant trouvé sa passion pour l’art de la pâtisserie dès son enfance dans la boutique parentale, Yann ne s’est jamais arrêté ! Maintenant installé à Calgary dans l’ouest du Canada,…
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Pastry Chef
Yann Brys
Yann Brys, sacré MOF en 2011, puise son inspiration dès son plus jeune âge en suivant sa mère en cuisine. Formé au lycée hôtelier de Toulouse, il découvre sa vocation auprès de…
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Chef
Yann Klein
## Coming Up The Executive Chef title at Maison Lameloise Shanghai points to a route built on repetition, judgment, and control rather than sudden ascent. Yann Klein’s progression…
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Winemaker
Yann Todeschini
## The Climb Since 2008, the work at Château Mangot has centered on co-ownership and vigneron practice, with Yann Todeschini tied to the estate through the long view required by…
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Chef
Yannick Alleno
## The Climb Training at Lycée Santos-Dumont gave Yannick Alleno a formal base before the work of learning began in earnest: Royal Monceau, Hotel Sofitel Sèvres, Drouant, and the…
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Chef
Yannis Sgard
French fine dining is where Yannis Sgard’s style was formed: measured, exacting, and built around flavour before flourish. In his own words, his cooking is “French tradition,…
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Bartender / bar director
Yao Lu
For cocktail work, transmission matters: habits of reading a room, building a round cleanly, and keeping service generous under pressure are learned in use. In Yao Lu’s case, that…
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Restaurateur
Yenn Wong
## The Ascent Hospitality development in Hong Kong shifted toward smaller, design-led hotel formats when an existing three-star property was rebuilt as the city’s first boutique…
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Sommelier
Yi Ying Yong
## The Climb Champagne sits at the center of Yi Ying Ying’s work, but the brief is broader than service: it asks for study, recall and the ability to explain what is in the glass…
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Chef
Yiannis Kioroglou
## The Essentials At Fouquet's Saint-Barth, the Executive Chef post is where Yiannis Kioroglou gives the house its culinary line. Based in Gustavia, on Saint Barthélemy, the…
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Founder of Anthocyanes.fr
Yohan Castaing
For wine criticism, a Bordeaux register still matters: merchant discipline, consultant practicality, and the habit of reading the glass against the conditions that produced it. In…
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James Beard Award winner
Yohanis Gebreyesus
Those two roles define the public record of Yohanis Gebreyesus: one built in service, one built in print. The kitchen asks for timing, control, and repeatable execution; the page…
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Chef
Yohann Chapuis
The French chef Yohann Chapuis built his career through the discipline of serious kitchens, holding chef posts at Lameloise, Restaurant Greuze, Pierre Orsi and La Pyramide. The…
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Master Sommelier
Yohann Jousselin
World Young Sommelier of the Year in 2009 and Best Sommelier of England in 2011 signaled Yohann Jousselin’s standing early, but the result was built on service: hotel and…
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Other
Yohann Le Bescond
Executive pastry chef at World Equestrian Center in Ocala, Florida, Yohann Le Bescond leads with a title built on precision. In 2025, the James Beard Awards named him an…
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Chef
Yohei Matsuki
His career is built on sushi training in Tokyo and a move into leadership at Sushi Ginza Onodera. In a trade that values repetition, restraint, and technical control, Yohei…
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James Beard Award winner
Yoko Nakazawa
## The Climb Cooking with Koji is the organizing framework for Yoko Nakazawa’s work today, with Nakazawa serving as founder and director. The role draws together the disciplines…
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Manual review - HAJIME role not verified
Yoko Yoneda
Candidate account mentions HAJIME, but no authoritative source verified a current role.
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James Beard Award winner
Yoli Tortilleria
Tortilla making starts with grain, water, heat, and time. At Yoli Tortilleria, the work is built from local ingredients, dried corn, flour, and the hand skills that turn a basic…
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Yoon Ha works for Preferabli.
Yoon Ha
Wine service at this level is built from sequence and attention: table rhythm, glassware, timing, the structure of a dish, and the point at which a bottle should support rather…
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Pastry Chef
Yoshiaki Kaneko
Yoshiaki Kaneko a commencé sa carrière chez Lenôtre à Tokyo. Après quelques années passées en France dans de grandes maisons parisiennes telles que La Durée, Alain Ducasse au…
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Pastry chef
Yoshiaki Uezaki
## Coming Up Pastry depends on control: timing, temperature, texture, and the ability to stop where a finish still reads clean. In La Rivière de Sable, opened by Yoshiaki Uezaki…
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Chef
Yoshihiko Miura
## The Climb Refinement in French kitchens is built through repetition, pace, and control, and Yoshihiko Miura’s early training at Tokyo sits squarely in that discipline. The work…
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James Beard Award winner
Yoshihiro Sako
Rice, service, and cultural explanation form the working line here: sake selected for a dining room, sake explained across a counter, and sake brewed from California-grown rice.…
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Chef-Owner
Yoshinori Shibuya
Yoshinori Shibuya is the chef-owner of La Bécasse. The city is unknown.
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Head Chef
Yoshitaka Takayanagi
Yoshitaka Takayanagi is the head chef at Granite in Paris.
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Other
Yotaka Martin
## Coming Up The work at Lom Wong and Mr. Baan’s Bar and Mookata is defined by chef-owner control: Yotaka Martin is responsible not just for cooking, but for the way each…
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Head Chef
Youssef Gastli
Youssef Gastli is head chef at Aux Plumes. The city is unknown.
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Pastry chef
Yuji Matoba
The title is the defining fact and the only career marker that can be stated cleanly. It frames his work without embellishment, and that is enough for the dossier. In a field…
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Chef
Yuji Tani
His own description of “Buri-Hira” as “something new and unique” says enough about the working habits behind Yuji Tani’s career: an attention to unfamiliar flavor, and a…
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Chef-Owner
Yuri Wiesen
Yuri Wiesen is the chef-owner of Wiesen in Eindhoven.
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Winemaker
Yves Canarelli
Yves Canarelli has made Clos Canarelli in Figari, France, through a practice shaped less by gesture than by repetition, season after season. Economics was the first field of…
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Winemaker
Yves Raymond
Yves Raymond is the winemaker of Château Saransot-Dupré in Listrac-Médoc, a role that ties one cellar to one family line and one long-running house style. At Château…
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Pastry chef
Yves Thuriès
Meilleur Ouvrier de France Yves Thuri, born June 5, 1938, sits in the French pastry line where control matters as much as abundance. His own rule — “But for me, a good chocolate…
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Bartender / bar director
Yvonne Rahm
## The Climb At Artistenschule, the foundation was built on repetition, balance, timing, and control—skills that translate cleanly into service. In Yvonne Rahm’s case, that…
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Chef
Zach Morgan
Zach Morgan works across the line that separates kitchen labor from physical training, with each side reinforcing the other. Raised in a small farming town in northeast Ohio, he…
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Bartender / bar director
Zachary de Git
The role gives his career a sharp outline: one venue, one city, one craft. In an industry that often rewards constant movement, that kind of focus reads almost like a manifesto.…
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Bartender / bar director
Zahra Bates
## Coming Up At Providence in Los Angeles, the bar set the terms: composure, timing, and drinks built with enough restraint to read cleanly in service. Zahra Bates worked there…
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Zaid Kurdieh
Zaid Kurdieh co-founded Norwich Meadows Farm in 1998 and remains a co-owner engaged in the farm's daily operations and organic-growing program.
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Restaurateur / hotelier
Zak Neumeyer
Zak Neumeyer moves through hospitality in the broad, consequential sense of the word: as a restaurateur and hotelier, he works in the spaces where welcome is designed, service is…
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James Beard Award winner
Zak Pelaccio
The working rule is plain: “I never want to cook the same thing twice.” In Zak Pelaccio’s cooking, that line functions as method rather than posture. Repetition is treated as a…
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James Beard Award winner
Zarela Martinez
Born in Agua Prieta, Sonora, Mexico, Zarela Martinez became American through a body of work that treated regional Mexican cuisine as a matter of technique, memory, and context. At…
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Bartender / bar director
Zdenek Kastanek
## Coming Up The kitchen gave Zdenek Kastanek his first working grammar: timing, pressure, repetition, and the standard that service has to hold even when the pace does not. He…
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Chef-Owner
Zdeněk Pohlreich
Zdeněk Pohlreich is chef-owner of Café Imperial. The city is unknown.
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Chairwoman of South Beauty Group
Zhang Lan
Chairwoman of South Beauty Group names an operating role, but the craft record sits in the restaurant system built around it. In Zhang Lan’s case, the title is tied to a company…
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James Beard Award winner
Zoë Kanan
## The Climb Pastry training is a discipline of sequence: weighing, mixing, temperature, texture, and timing before decoration. At International Culinary Center, Zoë Kanan trained…
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Winemaker
Zoé Puzelat
Since 2019, Zoé Puzelat has been winemaker at Clos du Tue-Bœuf in Les Montils, France. In cellar terms, that role is a daily job of timing, observation, and adjustment—work…
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