The People · Page 23
The artisans of taste.
Chef
Josep Moreno
Salou, Spain
In Salou, Spain, contemporary cuisine is treated at Deliranto as a narrative structure as well as a technical one. The Spanish founder and head chef Josep Moreno uses the meal as…
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Chef
Mathieu Pérou
Nantes, France
## The Path Technique in this profile starts at Lycée hôtelier Nicolas Appert, where Mathieu Pérou laid in the fundamentals of precision before moving through kitchens that each…
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Chef
Nil Dulcet
Cadaqués, Spain
Since 2022, Nil Dulcet has served as partner and director at Compartir Barcelona, Spain, while continuing a career built through kitchen repetition, operational control, and…
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Chef
Sacha Hormaechea
Madrid, Spain
Owner and chef at Sacha in Madrid, Spain, Sacha Hormaechea works inside a family-built house rather than a detached restaurant concept. The restaurant was founded by Carlos…
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Winemaker
Sebastián Labbé
Buin, Chile
Chilean winemaker Sebastián Labb brings a measured hand to Viña Santa Rita in Buin, Chile, where he serves as Head Winemaker of Ultra Premium Wines. Since 2017, his work there has…
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Chef
Simon Hulstone
Torquay, United Kingdom
Simon Hulstone is owner and chef proprietor at Elephant in Torquay, United Kingdom. The role fits a career built on exacting standards, disciplined service, and the accumulation…
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Sommelier, Montréal Plaza
Alexandre Perron
Montréal, Canada
Sommelier at Montréal Plaza.
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Chef
Benoit Potdevin
Montenach, France
His cooking at Le K is Modern French gastronomy built on local food, with creativity and finesse applied in a modern, light, refined register. For Benoit Potdevin, the work reads…
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Chef
Charles-Antoine Crête
Montréal, Canada
## The Climb Montreal kitchens formed the base of Charles-Antoine Crête’s reputation, with Toqué! as the proving ground where he served as Head Chef until 2013. That work was…
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Chef
Daniel Bodamer
Munich, Germany
Daniel Bodamer is Head Chef at Brothers in Munich, where the kitchen works within a Modern European frame and an international register. The brief is direct, and the execution…
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Chef
Edward Chong
Singapore, Singapore
From Seremban, Malaysia, Edward Chong built a career in Singapore that was shaped by six years as Executive Chinese Chef at Peach Blossoms. The work reads as a study in…
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Chef
Junsoo Bae
San Francisco, California, United States
The restaurant is treated here as a record of practice rather than a bid for rankings. In Junsoo Bae’s own framing, the work is not built around chasing World’s 50 Best or the…
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Chef
Osman Sezener
Izmir, Turkey
Born in Izmir in 1982, Osman Sezener’s work is built around coastal Turkish cooking shaped by seasonality, local sourcing, and a strict zero-waste discipline. At OD Urla, that…
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Chef
Cassidee Dabney
Walland, Tennessee, United States
New England Culinary Institute training shows up in the work itself: measured plating, tight editing, and a clear preference for ingredient-first cooking. Cassidee Dabney builds…
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Chef
Danny Falkeman
Stockholm, Sweden
Danny Falkeman is one of the chefs behind Etoile in Stockholm, a name that signals a room built with control and calibration. In Falkeman’s hands, cooking reads as disciplined…
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Chef
Domenico Marotta
Squille, Italy
Domenico Marotta’s formation passed through Milan, at the Bar of Trussardi alla Scala, where he worked before joining the restaurant staff, and also through Piazza Duomo in Alba.…
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Chef
James Hackney
Harwich, Massachusetts, United States
Professional cooking here is treated as accumulated discipline rather than biography: country-house hospitality in Leicestershire, Chef de partie work in Lenox and Palm Beach,…
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Chef
Joachim Koerper
Lisbon, Portugal
Mediterranean cooking at Eleven in Lisbon has been the working frame since 2004, with Joachim Koerper as owner carrying a German start through French kitchens, a Spanish chapter…
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Chef
Jonas Lagerström
Stockholm, Sweden
Jonas Lagerstr’s work at Etoile in Stockholm sits at the intersection of technique, restraint, and a clear operational ethic. Sustainability guides both the way of working and the…
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Chef
Joseph Otway
Manchester, United Kingdom
His cooking is built on sharing plates, experimental combinations, and a service rhythm that gives the kitchen room to work. At Joseph Otway’s table, the meal is not forced into a…
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Chef
Jun Kurogi
Tokyo, Japan
Since 2010, Jun Kurogi has run Kurogi in Tokyo as owner-chef, building the restaurant around Tokyo kappo and a daily discipline of sourcing ingredients from across Japan. The work…
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Chef
Mattias Roock
Ascona, Switzerland
His own line on the work is a useful read on the kitchen: **"My cuisine is characterized by Mediterranean lightness and is built on the foundation of classical French cuisine."**…
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Chef
Othmar Schlegel
Neuchâtel, Switzerland
## The Climb European hotel cooking supplied the early register: Othmar Schlegel worked as cook at Palace Luzern, Switzerland, then as cook at The Dorchester in London, United…
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James Beard Award winner
Rabii Saber
Orlando, Florida, United States
Rabii Saber’s work sits in the pastry discipline where control matters as much as range: training at ITHT in Sale, Morocco, then service across Morocco, Spain, the United States,…
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Chef
Vicente Patiño
València, Spain
He connects the restaurant’s name to place and return: “Saiti is the Iberian name of Xàtiva, the city where I was born. And now the name of my restaurant. It is like going back…
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Chef
Victor Garvey
London, United Kingdom
Victor Garvey’s work at SOLA in Soho, London, sits in the lane between technical control and fine-dining ambition. The cooking there is built with polish and intent, using a…
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Chef
Vivien Durand
Lormont, France
## The Path Training at Ducasse Monaco set the terms of the craft early: precision, discipline, and consistency were built into practice, not added later as style. For Vivien…
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Chef
Aaron Diaz
Lima, Peru
## Coming Up Formal culinary training is the first fixed point in Aaron Diaz’s record. At Le Cordon Bleu, the work would have been about structure, repetition, and the basic…
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Chef
Bin Lu
Vilnius, Lithuania
Before Bin Lu was Chef de Cuisine at Harrimans Grill in Middleburg, Virginia, his career was already taking shape through a measured run of American kitchens. The progression…
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Chef
Ethan de Graaff
Bernried, Germany
Ethan de Graaff works in the register of a chef who treats composition, pacing, and service as parts of the same job. At The Elderberry House in Oakhurst, California, United…
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Chef
Hisao Ueda
Dubai, United Arab Emirates
## The Climb Since 2011, Hisao Ueda has been Executive Chef of TakaHisa, and the work suits a manner built on discipline and exacting standards. The craft here is less about…
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Chef
Jenő Rácz
Budapest, Hungary
## Coming Up Jenő Rácz is now chef of M'EAT by Jenő Rácz (since 2026) and Head Chef of Rumour. Those two posts define the present: one is tied to his own name, the other to a…
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Chef
Jun Mishina
Tokyo, Japan
In Ginza, Ren Mishina is built around restraint as a working method. Seasonal fish, meat fat, charcoal heat, vinegar, and the lingering note of fermented sea-salt are handled as…
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Chef
Marco Helsloot
Schoorl, Netherlands
## Coming Up In North Holland cooking, locality is not a garnish; it is the structure. Marco Helsloot works from that premise, drawing on the fishing town of Volendam, where…
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Chef
Sam Tran
Hanoi, Vietnam
## The Climb Since 2020, Sam Tran has held the dual role of co-founder and Head Chef at Gia in Hanoi. It is a position built on command of the room and command of the pass: the…
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Chef
Shinsuke Ishii
Tokyo, Japan
## The Climb At Sincère in Tokyo, the craft is defined by the combined role of owner and chef, a dual position Shinsuke Ishii took on in 2016. That arrangement puts control of the…
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Tim Barnes
Port Isaac, United Kingdom
His first kitchen job came from need, not ambition: Tim Barnes took the work because it was there and paid. That matters in a trade where many arrive with a story polished for…
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Chef
César Marquiegui
Alicante, Spain
The working base at Nou Manolín in Alacant is product-led Spanish cooking: seafood, shellfish, the huerta, and meat when the cut earns its place. In César Marquiegui’s kitchen,…
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Chef
Ciro Scamardella
Rome, Italy
Ciro Scamardella cooks from a southern Italian frame of reference shaped in Bacoli, Campania, and that lineage shows in how flavor is handled: as something that carries feeling,…
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Winemaker
Jaume Gramona
Sant Sadurní d'Anoia, Spain
He came to wine through a family line that runs more than four generations deep, including three generations as cava-makers. That background matters as working context, not…
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Chef
Missy Robbins
New York City, New York, United States
## The Path At Restaurant 1789 and Peter Kump's New York School of Cooking in New York, Missy Robbins built early kitchen fluency through the slow work of student/line cook and…
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Chef
Rafael Martinez
Los Angeles, California, United States
Rafael Martinez became Head Chef of Gjelina in Los Angeles in 2020 after a long tenure with Gjelina Group. The record is compact: one organization, one city, and a progression…
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Chef
Seung Kyu Kim
New York City, New York, United States
## The Climb In New York kitchens, the ladder was built on volume, pressure, and exacting standards. Seung Kyu Kyu moved through that structure at Jean-Georges and Nougatine as…
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Tsutomu Ito
Kyoto, Japan
In Kyoto, Tsutomu Ito works in a beef-centered kaiseki style at Miyoshi, where wagyu kaiseki and beef dishes are paired with seasonal vegetables and seafood throughout the meal.…
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Alberto Guolo
Casablanca, Chile
Alberto Guolo is the Italian-born chief winemaker of Viña Casas del Bosque. Raised in a winegrowing family in Monselice, he studied oenology at the University of Padua and…
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Chef
Antoine Bonnet
Paris, France
"It happened a bit by chance," says Antoine Bonnet of Quinsou in Paris, but the work that followed has none of the looseness of chance. The cooking is built on selection, control,…
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Chef
Antonin Bonnet
Paris, France
“I have had many, very, very good ones.” Antonin Bonnet frames his own record in terms of multiples, not a single defining point. That answer matches the work: measured,…
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Atsushi Hasegawa
Shizuoka, Japan
Atsushi Hasegawa is associated with kaiseki at Seirin in Shizuoka, Japan, where the work is framed by a plainspoken counter and the prefecture’s own character. The style is built…
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Winemaker
Benoît Gouez
Épernay, France
Benoît Gouez has served as Chef de Cave at Moët & Chandon in Épernay, France, since 2005. In Champagne, that work sits at the point where vintage, house style, and annual…
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Chef
Damien Leveau
Chamonix-Mont Blanc, France
## The Path At Restaurant Albert 1er in Chamonix-Mont-Blanc, France, Damien Leveau built his position by moving through the house rather than arriving at the top of it. The work…
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Bocuse d'Or laureate
Davy Tissot
Écully, France
French chef Davy Tissot is chef instructor at Saisons restaurant in Écully, France. In his own words, the work is defined by rigour, discipline and creativity, with a space to…
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Chef
Eka Mochamad
Dubai, United Arab Emirates
## The Path At.Mosphere Burj Khalifa in Dubai, United Arab Emirates was the stage for Eka Mochamad’s progression to Executive Chef from 2020 to 2025, a role that asked for…
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Owner
Emrah Kilicoglu
San Francisco, California, United States
Emrah Kilicoglu runs Kitchen Istanbul in San Francisco as owner and executive chef, a position he has held since opening the restaurant in 2013. The room is built around…
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Winemaker
Ernesto Abbona
Barolo, Italy
Ernesto Abbona has been the winemaker at Marchesi di Barolo, Italy, since 2006. The work reads as a single line of responsibility: cellar decisions, estate continuity, and a…
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Wine Director
Joseph DiGrigoli
San Francisco, California, United States
Wine at Kitchen Istanbul in San Francisco is built here as a producer-driven list: low in markup, broad in scope, and calibrated to sit naturally with the food. In Joseph…
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Juan Cúneo
Casablanca, Chile
Juan Cúneo is the president and founder of Viña Casas del Bosque in Chile's Casablanca Valley. He established the estate in 1993 as the region's cool-climate wine industry was…
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Executive Chef, PURS Luxury Boutique Hotel & Restaurant
Peter Fridén
Andernach, Germany
French discipline, New Nordic-Japanese restraint, and the operational demands of contemporary hotel-restaurant work meet in the cooking of Peter Fridén, head chef at PURS…
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Ryosuke Uemura
Kobe, Japan
## The Climb The Executive Chef role at Uemura places Ryosuke Uemura inside a kitchen built on continuity as much as control. The work is defined by daily discipline, but also by…
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Chef
Wolfgang Zankl
Vienna, Austria
Wolfgang Zankl is the chef at Pramerl & the Wolf in Vienna, Austria, where the menu is built around seasonality rather than à la carte selection. The kitchen’s method is explicit:…
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Winemaker
Francisco Olazabal
Peso da Régua, Portugal
## The Path The role of president at A.A. Ferreira enterprise ran through 1998, and Francisco Olazabal used that span to build a base in leadership before moving fully into…
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Chef
Gavin Schmidt
San Francisco, California, United States
Gavin Schmidt is the chef and partner at The Morris, a San Francisco restaurant opened in fall 2016 by Schmidt and owner Paul Einbund, whom he met while working at the…
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Pastry Chef & Co-Owner, Bestia, Bavel, Saffy's
Genevieve Gergis
Los Angeles, California, United States
Genevieve Gergis is a pastry chef, co-owner, and interior designer of the Los Angeles restaurants Bestia (opened 2012), Bavel (opened 2018), and Saffy's (opened June 2022),…
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Chef
Kosuke Tada
San Francisco, California, United States
## The Route Classical kitchen training sits behind the work: Kosuke Tada trained at Tsuji Culinary Institute before carrying that foundation to Paris, where he worked as head…
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Chef
Minoru Hasegawa
Tokyo, Japan
Minoru Hasegawa’s work in Tokyo is built on accumulation: discipline, taste, and close attention to detail. As chef of Hasegawa Minoru, the cooking reads as measured rather than…
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Nicolas Hahn
Berlin, Germany
Nicolas Hahn is chef of Cookies Cream in Berlin, working from a vegetarian fine-dining frame that favors precision over display. Born in Stuttgart, he puts the method in plain…
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Chef & Co-Owner, Bestia; Co-Owner, Bavel and Saffy's
Ori Menashe
Los Angeles, California, United States
Ori Menashe is a Los Angeles-born, Israeli-raised chef and co-owner of three acclaimed restaurants: Bestia (opened 2013), Bavel (opened 2018), and Saffy's (opened later). He is…
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Chef
Seb Myers
London, United Kingdom
# Seb Myers has been chef and co-owner of Planque in London since 2021. Australian by nationality, he describes the cooking in direct terms: “I define our food as modern French.”…
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Chef
Angie Rito
New York City, New York, United States
## The Path Training at Torrisi Italian Specialties gave Angie Rito a starting point in Italian-American technique that shows in the work today: controlled, clean, and built on…
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Executive Chef, Ark Collection Restaurants
Brett Lavender
Copenhagen, Denmark
Brett Lavender is the Executive Chef and co-founder of the Ark Collection Restaurants in Copenhagen, Denmark, including flagship Ark and sister restaurant Bistro Lupa, both…
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Chef
Christophe Gibert
Osaka, Japan
Since 2006, Christophe Gibert has led La Baie in Osaka, Japan as Chef de cuisine, with a style built on classic technique, contemporary restraint, and close attention to Japanese…
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Chef
Danny Africano
Bullaun, Ireland
## In Their Words At Lignum in Bullaun, Danny Africano treats heat as a discipline rather than a flourish. The cooking is paced, measured, and built around restraint; aging,…
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Chef
Gento Torigata
London, United Kingdom
Gento Torigata opened Waltz in London earlier this year, bringing a bar discipline shaped by movement: from Ginza’s exacting service culture, through the layered hospitality…
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Chef
Guy Lassausaie
Chasselay, France
Guy Lassausaie has been chef of Restaurant Guy Lassausaie in Chasselay, France, since 1984, a post that has shaped the house’s identity through repetition, precision, and…
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Chef
Jacob Ruck
Carlsbad, California, United States
Before Culinary Director Jacob Ruck took charge at Jeune et Jolie in Carlsbad, the work was shaped by Woodbridge High School and by the specific line of an Orange County native of…
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Chef
Jacopo Ticchi
Rimini, Italy
## The Path Hotel school in Riccione gave Jacopo Ticchi the basics that hold a kitchen together: discipline, timing, and the kind of steady repetition that service depends on.…
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Chef
Jérôme Jaegle
Kaysersberg, France
Chef Jérôme Jaegle runs Alchémille in Kaysersberg, France with the kind of competitive pressure that keeps a kitchen moving. The work reads less as routine than as a series of…
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Chef
Jonathan Tam
Copenhagen, Denmark
Jonathan Tam has been chef and owner of Jatak in Copenhagen, Denmark, since 2022. In Copenhagen, where seasonality, discipline, and close attention to detail set the pace, Jatak…
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Chef
Kasper Hasse
Millinge, Denmark
Since 2017, Kasper Hasse has led Falsled Kro as head chef and director, shaping Nordic and classic cuisine through raw ingredients, attentive service, and the full guest…
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Chef
Makoto Onozawa
Tokyo, Japan
Tokyo sets a tight working frame for Japanese cuisine: tuna and pickled daikon held in the clean structure of torotaku maki, unagi brought to charcoal with control, and kappou…
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Owner of an eponymous restaurant
Martín Berasategui Olazábal
Bilbao, Spain
## Coming Up Professional formation in this kitchen record runs through formal schooling and station work: Colegio de los Padres Capuchinos de Lecároz, followed by Escuela de…
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Chef
Masao Fukamachi
Tokyo, Japan
Masao Fukamachi is the chef of Tempura Fukamachi in Tokyo, Japan, where Edomae tempura is handled as a discipline of timing, temperature, and restraint. In that style, the…
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Chef
Masato Otsuka
Tokyo, Japan
Masato Otsuka is Executive Chef of Guchokuni in Tokyo, Japan, where the restaurant’s name means “simple honesty” and the cooking follows that principle in a direct register. From…
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Pastry chef
Mathias Boirie
Los Angeles, California, United States
Executive pastry work at Waldorf Astoria Beverly Hills sits on a base of pastry and chocolates, with Mathias Boirie bringing a sensibility informed by Corsican beginnings and…
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Chef
Nate Kuester
New York City, New York, United States
Before Nate Kuester took on co-founder and chef duties at Aftergold in New York City, his path ran through Seoul, Connecticut, and the hard tempo of New York kitchens. Born in…
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Chef
Pedro Evia
Mérida, Mexico
Pedro Evia runs K'u'uk in Mérida, where Yucatecan cuisine is treated as working material rather than museum stock. The kitchen keeps close to local forms, then applies…
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Chef
Raúl Cabrera
Bilbao, Spain
Raúl Cabrera holds the executive chef post at Ola Martín Berasategui in Bilbao, a position that puts him inside one of the city’s most exacting kitchens. The work sits in the…
View →Chef
Yuji Sakamaki
Tokyo, Japan
## The Climb Yuji Sakamaki started as chef at Torishige in Yoyogi, Shibuya, Tokyo, Japan, working inside a family-run house where pace, method, and purpose were already set. The…
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Chef
Cody Cheetham
Denver, Colorado, United States
## The Path In a restaurant kitchen, continuity is a craft tool. Cody Cheetham moved through Tavernetta in Denver from within, serving as Sous Chef at Tavernetta in Denver (from…
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James Beard Award winner
Jen Yee
Las Vegas, Nevada, United States
## The Climb The technical base for pastry starts before service: at the bench, in repetition, and in the discipline to keep details clean. Jen Yee built that base at Culinary…
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Pastry chef
Jennifer Yee
Las Vegas, Nevada, United States
Owner and baker at Bakers Bench in Los Angeles, Jennifer Yee works in a pastry register that crosses restaurant, hotel, and independent bakery. The throughline is precision: a…
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Chef
Sarah Thompson
Las Vegas, Nevada, United States
At Casa Playa in Las Vegas, Coastal Mexican cooking sets the terms of Sarah Thompson’s work: salt-bright, clean in finish, and grounded in the pace and discipline of a commercial…
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Chef
Sterling Buckley
Lanai, Hawaii, United States
## Coming Up Formal training at Le Cordon Bleu, Las Vegas, gave Sterling Buckley a base for the pace and repetition that define professional kitchens. The structure of that…
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Chef
Andrea Selvaggini
Oslo, Norway
## The Climb Andrea Selvaggini trained at Boscolo Etoile Accademy and Liceo Scientifico, and those two foundations point to a cook shaped by structure as much as by service. The…
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Chef
Ben Shewry
Melbourne, Australia
Early ambition matters only when it is converted into repeatable work. In Ben Shewry’s case, that work became tied to Attica and to a cooking practice built around Australian…
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Chef
Brian Baxter
Nashville, Tennessee, United States
## The Path Formal training at Le Cordon Bleu and the Culinary Institute of America sits behind Brian Baxter’s line of work, which moves through Charleston, Nashville, and Atlanta…
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Chef
Dan Richer
Jersey City, New Jersey, United States
In Jersey City, New Jersey, the work at Razza Pizza Artigianale starts with flour, tomatoes, cheese, basil, bread, butter, and fire. Under Dan Richer, those elements are handled…
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Chef
Hywel Jones
Colerne, United Kingdom
Hywel Jones’s work sits at the point where kitchen standards and service rhythm meet. As Director of Food & Beverage at Lucknam Park in Colerne, United Kingdom, he carries…
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Chef
Motoi Maeda
Kyoto, Japan
Motoi Maeda’s work at MOTOÏ in Kyoto is built on French technique, restraint, and the practical reading of ingredients. The measure of the cooking is not ornament; it is whether…
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Chef
Olle Cellton
Stockholm, Sweden
Olle Cellton’s line begins, in his own telling, in London in 2006, at the moment he first entered Jeremy Lee’s kitchen. “I have cooked the same way since 2006, when I first…
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Chef
Tiffani Ortiz
San Francisco, California, United States
In 2024, Tiffani Ortiz was executive chef at The Catbird Seat in Nashville, Tennessee, a role that sat within a career built through kitchens, fields, and fermentation work rather…
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