The People · Page 19
The artisans of taste.
Winemaker
Remi Cohen
Dayton, Oregon, United States
Remi Cohen’s work sits at the intersection of vineyard management, winemaking, and winery operations. Since 2020, she has been CEO of Domaine Carneros in Napa, a role that draws…
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Winemaker
Rémy Chauvet
Tavel, France
## Coming Up Cellar work comes first in this profile. Before taking on winemaking, Rémy Chauvet worked as cellar manager at Domaine de la Mordorée until 2015, a post that grounded…
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Winemaker
Ric Forman
St. Helena, California, United States
Ric Forman has run Forman Vineyard in St. Helena since 1983 as proprietor and winemaker, a position that binds authorship to execution. The work was set out plainly from the…
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Winemaker
Rollin Soles
Dundee, Oregon, United States
Rollin Soles is winemaker emeritus of Argyle Winery in Dundee, Oregon, and a defining figure in Oregon sparkling wine. At Argyle, the work was shaped from the start by…
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Winemaker
Romain Taupenot
Morey-Saint-Denis, France
## Where They Are Now At Domaine Taupenot-Merme in Morey-Saint-Denis, the work is carried through lineage as much as management, and Romain Taupenot has held that continuity since…
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Winemaker
Rosemary Cakebread
St. Helena, California, United States
Rosemary Cakebread is Winemaker and Proprietor of Gallica Wine in St. Helena, California, United States. Her career includes a 1997 winemaker role at Spottswoode Winery, also in…
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Winemaker
Thomas Rivers Brown
Napa, California, United States
Cabernet Sauvignon and Pinot Noir provide the main frame for Thomas Rivers Brown’s cellar work, but site expression, not varietal display, organizes the wines. The approach is…
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Winemaker
Todd Mostero
Yountville, California, United States
Cabernet-dominant Bordeaux blending in Napa Valley depends on site reading, harvest decisions, structure, and restraint in the cellar. At Dominus Estate in Yountville, United…
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Chef
Aggi Sverisson
Grindavík, Iceland
## Coming Up That early grounding set a clear direction: refinement at the plate, control in the pass, and attention to finish. After that, he worked as Chef Patron and owner at…
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Chef
Artur Skotarczyk
Poznań, Poland
Artur Skotarczyk’s work at Muga in Poznań is built on French technique, Polish tradition, and Polish ingredients handled with restraint. The cooking is measured rather than…
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Chef
Juanjo Perez
Leon, Spain
chef-owner / co-owner of Cocinandos The restaurant’s Michelin Guide recognition, including 1 Michelin Star, is tied to a career built by accumulation: one kitchen, one standard,…
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Chef
Konstantinos Sakellariou
Grindavík, Iceland
For contemporary kitchen work, dough remains one of the clearest tests of time management, handling, and continuity. In Konstantinos Sakellariou’s current setting, that test…
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Chef
Christophe de Lellis
Las Vegas, Nevada, United States
## The Climb French haute cuisine is built on repetition, control, and standards that do not soften with scale. Christophe de Lellis came up inside that system, carrying forward…
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Marius Survila
Turku, Finland
Marius Survila is Executive Chef at Kaskis in Turku, a role that puts kitchen discipline, timing, and authority at the center of the work. The record available on his path is…
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Owner and Mixologist, Florería Atlántico
Renato Giovannoni
Buenos Aires, Argentina
## Coming Up Training in cinema gives a bartender another set of tools: framing, sequence, pacing and the visual control of a room. Renato Giovannoni trained at New York Film…
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Chef
Sayan Isaksson
Stockholm, Sweden
## The Climb At Nour, Sayan Isaksson works in a register that favors control over display. The cooking reads as precise and deliberate, with attention paid to flavor, texture, and…
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Chef
Silvio Salmoiraghi
Fagnano Olona, Italy
## Coming Up A kitchen career that starts at commis level sets sequence before authorship. In Silvio Salmoiraghi’s case, that sequence began from 1991, then moved through chef…
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Bartender
Tato Giovannoni
Buenos Aires, Argentina
Cocktail work built from haute cuisine discipline tends to treat the drink as a constructed object: recipe, service, material, and reference held in balance. In Tato Giovannoni’s…
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Chef
Tatsuaki Kasamoto
Tokyo, Japan
Tatsuaki Kasamoto runs Takiya in Tokyo with the discipline of a tempura kitchen and the restraint that comes from formal training. The work reads as precise without being showy.…
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Chef
Thierry Voison
Tokyo, Japan
French by nationality, Thierry Voison has spent a decade working in Japan. That length of time matters in kitchen work: it builds familiarity with pace, service, and the daily…
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Chef
Alessandro Dal Degan
Asiago, Italy
## Coming Up Fine-dining authorship at La Tana Gourmet is tied to executive responsibility and ownership of the line: Alessandro Dal Degan works there as Executive Chef and…
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Chef
Errico Recanati
Loreto, Italy
## The Path At Andreina in Loreto, the family restaurant marks the starting point in Errico Recanati’s work, and the house style has grown from that fixed address into a language…
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Chef
Hooni Kim
New York City, New York, United States
Hooni Kim is the chef and owner of Meju in Queens, New York City. The restaurant earned a Michelin Guide Star in 2023 and again in 2024, recognition that sits on Korean cooking…
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Winemaker
María José López de Heredia
Haro, Spain
María José López de Heredia works within a Rioja cellar culture built on repetition, inheritance, and long time. At R. López de Heredia Viña Tondonia in Haro, Rioja, Spain, she is…
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Chef
Ron McKinlay
Toronto, Canada
Ron McKinlay’s career is best read as a sequence of kitchens that demanded more exacting work at every stop. The through line is not polish for its own sake, but the steady…
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Co-Founder
Alan Lo
Hong Kong, Hong Kong
Public culture can be learned through repeated looking before it becomes a professional position. In Alan Lo’s account, that training came through a family practice of collecting:…
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Chef
Chan Yau Leung
Hong Kong, Hong Kong
## Coming Up At Fook Lam Moon, Chan Yau Leung built his early reputation on control: the kind of Cantonese cooking that depends on clean timing, measured seasoning, and a kitchen…
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Chef
Franco Pepe
Erbusco, Italy
## The Climb Public reputation in pizza can come from scale, but Franco Pepe built his from continuity: the same town where he first worked, the same baking lineage, the same…
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Chef
Juanjo López
Madrid, Spain
Juanjo López is chef and owner of La Tasquita de Enfrente in Madrid, where his name is now tied to the house’s daily discipline and identity. The restaurant is the work that…
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Chef
Lennox Hastie
Surry Hills, Australia
The fire-led kitchen at Firedoor in Surry Hills, Sydney, is built on wood, ember management and restraint rather than on flame as display. In the work of Lennox Hastie, Owner and…
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Chef
Masashi Yamada
Gifu, Japan
Masashi Yamada’s cooking at Yanagiya in Mizunami, Gifu, Japan is built around irori: the charcoal hearth that sets the pace, temperature, and sequence of the meal. Around that…
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Chef
Nancy Oakes
San Francisco, California, United States
## The Path California cuisine takes shape in working kitchens before it becomes a label, and Nancy Oakes’s early years show that plainly. Starting as chef under Pat O'Shea at Mad…
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Chef
Pedro Pena Bastos
Lisbon, Portugal
Pedro Pena Bastos is former chef of CURA in Lisbon, where the work reads as accumulation rather than display: a practice shaped by Portugal’s landscapes, then tightened in the…
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Winemaker
Bernard Dugat-Py
Gevrey-Chambertin, France
Bernard Dugat-Py is the proprietor of Domaine Dugat-Py in Gevrey-Chambertin, France. The work is fixed to Burgundy rather than to movement: limestone, cellar practice, seasonal…
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Chef
Julen Baz
Dima, Spain
Julen Baz cooks at Garena Jatetxea in Dima, Spain, where the plate is treated less like a destination than a passageway: a way to cross from the present into a longer memory of…
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Winemaker, Domaine Dugat-Py
Loïc Dugat-Py
Gevrey-Chambertin, France
Old-vine Burgundy is a craft of inheritance when the cellar, parcels, and decisions are learned in sequence rather than abstractly. At Domaine Dugat-Py in Gevrey-Chambertin,…
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Sajeev Nair
London, United Kingdom
Sajeev Nair’s route at Trishna is a study in accumulation: hotel-school grounding in New Delhi, then years inside one London kitchen, where repetition became judgment and…
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Chef
Alfredo Nogueira
New Orleans, Louisiana, United States
New Orleans cooking gives Alfredo Nogueira a compact set of working materials: Gulf fish, citrus, smoke, pickles, and Cuban family cooking set against the city’s regional habits.…
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Chef
Chad Colby
Los Angeles, California, United States
Chad Colby works in Los Angeles with a method shaped by restraint, fire, and repetition. At Antico Nuovo, where he is executive chef, that method shows up in Rosticciana, Tuscan…
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Chef
Doug Braun
San Francisco, California, United States
Doug Braun has been Executive Chef of House of Prime Rib in San Francisco since 2017, with a career built on steady advancement through professional kitchens and two separate…
View →Lead Bartender, Cure
Liz Kelley
New Orleans, Louisiana, United States
Liz Kelley is the lead bartender at Cure in New Orleans. She works with founder Neal Bodenheimer, general manager Sam DeLucia and the bar team on its rotating seasonal list of…
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Founder and Managing Partner, Cure
Neal Bodenheimer
New Orleans, Louisiana, United States
Neal Bodenheimer’s career reads as accumulated practice: service floor judgment, room-reading, and the steadier demands of running operations over time. ## Where They Are Now…
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Sam DeLucia
New Orleans, Louisiana, United States
Sam DeLucia is the general manager of Cure in New Orleans. He leads day-to-day hospitality at the Freret Street cocktail institution and collaborates with founder Neal…
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Chef
Florent Pietravalle
Avignon, France
Florent Pietravalle’s working language is spare: “The understanding of products, the understanding of things.” That line does the job of a whole doctrine. It puts the craft on the…
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Chef
Gabriel Oggero
Buenos Aires, Argentina
Gabriel Oggero has been chef at Crizia in Buenos Aires, Argentina, since 2004. The Argentine, self-taught cook built his professional life around the restaurant, and he is the…
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Kunihiro Shimizu
Tokyo, Japan
His path was set by Yukio Morooka’s autobiography, a text by the legendary sushi master and predecessor of Tsuruhachi. For Kunihiro Shimizu, it became more than a source of…
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Chef
Maurilio Garola
Treiso, Italy
## The Climb In Pinerolo, La Ciau was the working ground where Maurilio Garola held both the chef’s knife and the owner’s responsibility. That combination matters in a trade…
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Chef
Sam Buckley
Stockport, United Kingdom
Kitchen formation, regional movement, and a later commitment to place define the practice here. Sam Buckley’s route runs from a kitchen job while at college with Gary Rhodes to…
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Chef
Steven Wu
Madrid, Spain
## Coming Up Training at Le Cordon Bleu and Tokyo Sushi Academy gave Steven Wu a working base in precision, discipline, and finesse. Those schools point to a craft formed around…
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Chef
Will Holland
St Brelade, Jersey
The work is defined by a clear island focus: “For me, it’s Jersey on a plate!” The same precision shows in his ingredient choices; Will Holland has said, “I’m really passionate…
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Ding Yong
Hangzhou, China
## Coming Up At Xin Rong Ji in 2021, the work split along two lines: R&D head and director of production. In that setup, Ding Yong sat between recipe development and the systems…
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Chef
Jeff Galvin
London, United Kingdom
Wine can train a cook before the stove does: regions, labels, cellars, service ritual, and the discipline of tasting with attention. In Jeff Galvin’s case, the first ambition was…
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Chef
Michael Smith
Isle of Skye, United Kingdom
Michael Smith is chef patron of Loch Bay on the Isle of Skye, and chef and owner of Loch Bay Restaurant on the Isle of Skye. The work reads as the product of long kitchen…
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Chef
Nahúm Velasco
Playa del Carmen, Mexico
Nahúm Velasco’s position in Riviera Maya rests on a kitchen background built through disciplined posts and international service. Since 2024, he has been Executive Chef at Grand…
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Chef
Scott Schneider
New York City, New York, United States
## The Route Professional steadiness in a kitchen is built through repeated exposure to timing, station discipline, and service pressure. Scott Schneider’s early training at…
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Chef
Tetsuro Maeda
Axpe, Spain
Chef Tetsuro Maeda of Txispa in Axpe, Spain, is a case study in what movement can do to a cook’s hand: Kanazawa, Japan, where he was born in 1984, gave him one set of references,…
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Chef
André Cruz
Lisbon, Portugal
## Coming Up The foundational work begins at Escola de Hotelaria e Turismo do Estoril, where André Cruz picked up the basic discipline that later had to hold up under service. The…
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Chef
Italo Bassi
Bonifacio, France
## Formation Formal hospitality training at Pellegrino Artusi hospitality school in Riolo Terme placed Italo Bassi’s work within the discipline of Italian professional kitchens.…
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Chef
John Fraser
Tampa, Florida, United States
## Coming Up Training at The French Laundry, Taillevent, and Maison Blanche put John Fraser in kitchens where precision is the baseline, not the goal. That sequence of experience…
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Chef
Makimura Akio
Tokyo, Japan
Makimura Akio is chef-owner of Makimura in Tokyo, and the work there is defined by a narrow, disciplined focus: sea bream handled with precision and restraint. In a field that…
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Chef
Prin Polsuk
Bangkok, Thailand
Chef and co-owner of Samrub Samrub Thai in Bangkok, Thailand, Prin Polsuk is defined less by a single break than by the discipline of moving through Thai kitchens with patience…
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Master distiller / blender
Alan Winchester
Ballindalloch, United Kingdom
Alan Winchester holds the Master Distiller role at The Glenlivet, a position built on long service in Scotch whisky production, where routine, sensory control, and consistency…
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Winemaker
Alice Tétienne
Reims, France
## The Climb In Champagne, line experience matters. Alice Tétienne built hers across roles that each placed a different demand on the work: first marketing at Laurent-Perrier,…
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Winemaker
Andrew Brown
Port Askaig, United Kingdom
## The Path University of Nevada-Las Vegas (2014) is the stated training point in Andrew Brown’s background, and it reads here as the base layer for a career built on precision…
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Winemaker
Andrew Holve
Napa, California, United States
Andrew Holve is Winemaker and Director of Winery Operations at Hudson Napa Valley in Napa, California, a role he has held since 2024. Chardonnay anchors the work: it is the named…
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Winemaker
Aurélie Bertin
Les Arcs, France
## The Honours Pearl 4 Star Prestige came to Château Sainte Roseline in 2025, and the award lands as a formal readout of work already in place: consistency, precision and…
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Winemaker
Aurélie Bertin-Teillaud
Les Arcs, France
Aurélie Bertin-Teillaud works from Château Sainte Roseline in Les Arcs-sur-Argens, France, where Cru Classé de Provence wines and sustainable winemaking set the terms of the job.…
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Winemaker
Austin Peterson
St. Helena, California, United States
Austin Peterson’s work has been tied to OVID Napa Valley in Napa Valley, where the focus is Ovid Napa Valley winemaking. The throughline is continuity: a cellar practice shaped…
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Chef
Aven Lau
Hong Kong, Hong Kong
His cooking is built by reduction: memory, flavour, and visual precision tightened into the clearest possible form. In Aven Lau’s kitchen, the work is not about abundance, but…
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Cellar Master, Rémy Martin
Baptiste Loiseau
Cognac, France
Baptiste Loiseau has been Cellar Master of Rémy Martin since 2014. Born and raised in Cognac, he joined the house as an experimental engineer, entered its tasting committee under…
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Winemaker
Benjamin Gras
Gigondas, France
## The Climb At the University of Burgundy, Benjamin Gras built his base in viticulture, taking the subject in its academic form before moving into estate work. That early…
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Winemaker
Bill Samuels Sr
Loretto, Kentucky, United States
The career line is short, but the work is specific: 1953. That combination fixes Bill Samuels Sr. In this record, the important fact is not breadth but clarity of purpose—bourbon…
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Winemaker
Billy Leighton
Midleton, Ireland
Billy Leighton is Master Blender Emeritus at Midleton Distillery in Midleton, Ireland. The work there runs on precision, patience, and palate: first as Master Blender, then later…
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Winemaker
Bob Foley
St. Helena, California, United States
Winemaker Bob Foley leads Robert Foley Vineyards on Howell Mountain in Napa Valley, California, United States, After studying viticulture and enology at the University of…
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Winemaker
Brent Elliott
Lawrenceburg, Kentucky, United States
His work at Four Roses is built on Quality Control, management, and distillation, but those titles only tell part of the story. In Brent Elliott’s case, they describe a long…
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Winemaker
Brian Kinsman
Dufftown, United Kingdom
## Coming Up At The University of St Andrews, Brian Kinsman built a grounding that moved first into chemistry at a dental company, then into William Grant & Sons as a lab chemist…
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Winemaker
Bruno Borie
Pauillac, France
## The Ascent Estate work in Bordeaux is measured by custody as much as ownership: apprenticeship, commercial fluency, and the handling of historic names all shape how decisions…
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Winemaker
Caroline Latrive
Aÿ, France
Her work at Maison Ayala is tied to a style built on precision, freshness, elegance, and tenacity. In Caroline Latrive’s case, those qualities read less like descriptors than…
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Winemaker
Chris Hermann
Carlton, Oregon, United States
Willamette Valley Chardonnay and Pinot Noir set the working frame here: cool-climate fruit, carefully chosen vineyard sites, and cellar decisions made around texture, aromatics,…
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Winemaker
Christophe Sabon
Courthézon, France
At Domaine de la Janasse in Courthézon, France, the work is shaped by Châteauneuf-du-Pape’s usual markers: sun, stone, and patience. Christophe Sabon’s focus there has been…
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Winemaker
Christophe Valtaud
Cognac, France
## Coming Up Since 2016, the Cellar Master’s desk at Martell has been Christophe Valtaud’s point of view on the house: one that starts in the vineyard, moves through distillation,…
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Winemaker
Clayton Kirchhoff
Napa, California, United States
Clayton Kirchhoff ## The Path At Hudson Napa Valley until 2024, winemaker Clayton Kirchhoff worked in a setting where judgment is built through repetition, restraint, and close…
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Winemaker
Daniel Brunier
Bédarrides, France
Daniel Brunier has worked in the slow register of wine country, where production is measured over generations and decisions are judged years later. At Domaine du Vieux Télégraphe…
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Winemaker
David Stewart
Dufftown, United Kingdom
## The Climb At The Balvenie, continuity has been part of the work, and 1974–2023 run as malt master (or similar start year around 1962, if a range is kept) shows what that looks…
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Dominique Le Guen
Chambolle-Musigny, France
Dominique Le Guen’s route into wine came through a practical turn of family life and Air Force discipline rather than the usual cellar-side apprenticeship. That combination suits…
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Winemaker
Dominique Petit
Épernay, France
Dominique Petit’s work in Champagne is best read as continuity handled with discipline. At Pol Roger in Épernay, where he was Chef de cave from 1999 to 2018, the role sat inside a…
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Master distiller / blender
Dr Bill Lumsden
Tain, United Kingdom
## The Climb The technical side of whisky runs through Dr Bill Lumsden’s formation. He trained at the University of Glasgow, then earned a PhD in Fermentation Science at…
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Winemaker
Edward Thom
Tain, United Kingdom
## Coming Up Distillery operations are learned in layers, and Edward Thom’s path shows that progression clearly: shift work, site oversight, and finally company-wide…
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Winemaker
Eric Jensen
Paso Robles, California, United States
Eric Jensen is head winemaker at Booker Vineyard in Paso Robles. Until 2000, he worked as a broker in real-estate trust sales and as a concert and festival promoter. ## Training…
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Winemaker
Fabrice Brunel
Sorgues, France
Fabrice Brunel works at Domaine André Brunel in the register of Grenache-driven wines, where the point is balance: supple and sinewy, generous yet precise. Within a house already…
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Winemaker
Fabrice Rosset
Aÿ, France
His work is governed by a single line: “We are very close to the land, the vine and the grape.” For Fabrice Rosset, that is less a slogan than a working rule. It points to a style…
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Winemaker
Francis Egly
Ambonnay, France
The grower model at Egly-Ouriet is built on old-vine farming, estate bottling, and a Pinot Noir-dominant reading of Champagne. Since the early 1980s, Francis Egly has used the…
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Winemaker
Francoise Peschon
St. Helena, California, United States
## Coming Up Formal study at University of California, Davis gave Francoise Peschon a technical base before her work moved into some of the field’s most exacting settings. That…
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Frédéric Brunier
Bédarrides, France
Frédéric Brunier’s work is anchored in the vineyards of Domaine du Vieux Télégraphe in Bédarrides, France, where seasonal rhythm, cellar discipline, and estate memory are part of…
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Master distiller / blender
Gordon Motion
Kirkwall, United Kingdom
## The Climb Master Whisky Maker at Highland Park is the defining role attached to Gordon Motion, and it points to the parts of the trade that do the real work: balancing,…
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Winemaker
Graeme MacDonald
Napa, California, United States
## Career At Macdonald in Napa since 2010, Graeme MacDonald has worked at the point where farming decisions become cellar decisions. The job sits on that seam: what happens in the…
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Graham Wehmeier
Calistoga, California, United States
## The Climb At Cornell Vineyards in Santa Rosa, Spring Mountain (2018), Graham Wehmeier worked as winemaker in the kind of early role that tests judgment fast: site, timing, and…
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Winemaker
Gregory Usseglio
Châteauneuf-du-Pape, France
Gregory Usseglio works at Domaine Pierre Usseglio in Châteauneuf-du-Pape, France, where the cellar is governed by a stated balance: “One thing that has not changed is our…
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Winemaker
Guillaume Pouthier
Pomerol, France
Guillaume Pouthier has been Managing Director of Château Les Carmes Haut-Brion in Pessac-Léognan, France, since 2012. In a trade that rewards timing, restraint, and close reading…
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Harry Waye
Los Olivos, California, United States
## The Path At Demetria Estate in Los Olivos, California, the work has been built through continuity rather than turnover, with Harry Waye in place since 2007. Over time, the role…
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