The People · Page 24
The artisans of taste.
Chef
Tim Caspare
New York City, New York, United States
## The Climb Umbrian cooking sits at the center of Caspare’s frame of reference: meat, offal, truffles, and old Italian forms carried through a kitchen language that reads as…
View →
Chef
David Charrier
Saint-Émilion, France
David Charrier took charge of the kitchens at Les Belles Perdrix at Château Troplong-Mondot in Saint-Émilion, France, bringing his name to one of the region’s most distinctive…
View →
Chef
Jef Schuur
Den Hoorn, Netherlands
## The Essentials The Michelin star at Bij Jef in 2009 is the clearest public marker of Jef Schuur’s work: a single dining room, a single kitchen, and a standard held in place…
View →Chef
Narciso Salvador
San Francisco, California, United States
San Francisco gives Narciso Salvador a focused set of ingredients to work with: herbs kept bright, chile paste driven deep, fried chicken cut with cucumber, Sriracha aioli,…
View →
James Beard Award winner
Scotch Lodge
Portland, Oregon, United States
The menu at Scotch Lodge in Portland, Oregon, is shaped by contrast and control rather than formal lineage. Its Pacific Northwest inspiration is clear, but the execution is modern…
View →
Chef
Steven Snook
Blankenbach, Germany
## The Climb Precision, pace and control of detail shaped Steven Snook’s early kitchen discipline at Restaurant Gordon Ramsay in London, where he worked as Sous Chef. That same…
View →
Chef
Tim Artale
Portland, Oregon, United States
## Coming Up In Portland kitchens, Tim Artale built range by moving through rooms with different tempos and expectations. Smallwares, Aviary, Proud Mary, and St. Jack all sit in…
View →
Chef
Xavier Mathieu
Joucas, France
## The Path Xavier Mathieu trained at École Hôtelière d'Avignon, and that schooling shows in the way the work is built: precise, disciplined, and attentive to place. The…
View →
Winemaker
Alastair Benham
Ashford, United Kingdom
## Career Before September 2023, Alastair Benham had already built the kind of cellar-floor experience that comes from moving between sites, doing the repetitive work well, and…
View →Chef
James Park
Seoul, South Korea
His cooking at Muoki is built on innovative cuisine, with **Tomatoes Seven Ways** making that method legible. Introduced in 2019, the signature takes a familiar tomato and works…
View →
Chef
Juan Antonio Medina
Madrid, Spain
## The Work Today Since 2017, Juan Antonio Medina has led A'Barra Restaurante y Barra Gastronómica in Madrid, Spain, while also holding the role of Executive Chef Global at TATEL…
View →
Chef
Kristian Arpe-Møller
Copenhagen, Denmark
Kristian Arpe-Møller has been chef of formel B in Copenhagen since 2003, and for more than two decades his cooking there has carried the kind of quiet confidence that needs no…
View →
Chef
Liang Dee
Beijing, China
Executive Chef — Chef 1996 (Beijing), Liang Dee has built his work around Sichuan cuisine, using that brief as the organizing frame for 1996 Sichuan / Chef 1996. In Beijing, Chef…
View →
Chef
Masanori Nagano
Los Angeles, California, United States
Masanori Nagano’s work at Mori Sushi in Los Angeles is built on discipline, restraint, and exacting care. The cooking reflects a kitchen hand that prizes control over flourish,…
View →
Chef
Tomás Treschanski
Buenos Aires, Argentina
Since 2023, Tomás Treschanski has led TRESCHA in Buenos Aires as chef and owner, a role built on the kind of precision and control that define a working kitchen. The line is…
View →
Chef
Yoshichika Masuda
Osaka, Japan
Yoshichika Masuda’s work reads as a study in precision and continuity: a career built without unnecessary noise, and a practice shaped by repetition, judgment, and restraint. He…
View →
Chef
Arturo Dalhuisen
Leersum, Netherlands
Arturo Dalhuisen, born on 12 May 1984, is built through formal training, stepped responsibility, and long service in some of the Netherlands’ most respected kitchens. ## The Climb…
View →
Chef
Augusto García
Mendoza, Argentina
Augusto García is Chef at Zonda Cocina de Paisaje in Mendoza, where Mendoza and Cuyo regional cuisine is worked as a cuisine of landscape: precise, rooted, and built around…
View →
Winemaker
Aurora Baccheschi Berti
Cinigiano, Italy
## The Path Before Castello di Vicarello, the work moved through adjacent disciplines: fashion industry professional in Bali, then cookbook author at Rizzoli (2011). Aurora…
View →
Winemaker, Benjamin Leroux
Benjamin Leroux
Beaune, France
Founder-owned domaine and négoce work in Beaune often comes after time spent reading Burgundy from more than one cellar. In Benjamin Leroux's case, that sequence passed through…
View →
Chef
Buddha Lo
New York City, New York, United States
## The Path Professional kitchens shaped Buddha Lo through repetition, rank, and exposure to different forms of service. William Angliss Institute gave the formal base; Jade Inn…
View →
Winemaker, Domaine Cécile Tremblay
Cécile Tremblay
Vosne-Romanée, France
## The Making Burgundy's cellar and vineyard work asks for close reading of site, season, and family holdings. Training at Dijon preceded Cécile Tremblay's assumption of control…
View →
Chef
Chad Williams
Philadelphia, Pennsylvania, United States
In Philadelphia, Friday Saturday Sunday works in a contemporary American register built around control rather than excess. In Chad Williams’s hands, the eight-course tasting menu…
View →
Chef
Claude Le Tohic
San Francisco, California, United States
His training moves from Vannes to Paris to Lille, then into California, with each post marking a shift in scale and responsibility. Claude Le Tohic first studied at Culinary…
View →Cellarmaster, La Motte Wine Estate
Edmund Terblanche
Franschhoek, South Africa
Edmund Terblanche is the cellarmaster of La Motte Wine Estate in Franschhoek. He has made wine at the estate since around 2000 and leads a cellar programme focused on expressing…
View →
Chef
Eric Marting
San Francisco, California, United States
Eric Marting took the Executive Chef post at 1 Hotel San Francisco in 2024, where the brief is clear: build a dining program that tracks with the market, the season, and the…
View →
James Beard Award winner
Friday Saturday Sunday
Philadelphia, Pennsylvania, United States
## Coming Up Chef-owner work sets the operating tempo of a room: the menu, the service, the pacing, and the decisions behind them all sit under one hand. Since 2015, Friday…
View →
Chef
Giovanni Luca Di Pirro
Tavarnelle Val di Pesa, Italy
At La Torre in Barberino Tavarnelle, Tuscany, Giovanni Luca Di Pirro works in a register built on control. The cooking starts with estate-grown vegetables, trusted local…
View →
Winemaker, Camille & Guillaume Boillot
Guillaume Boillot
Meursault, France
## The Estate A Meursault address sets the working frame for the estate carrying Camille and Guillaume's names. In Burgundy, location is part of the material: not backdrop, but an…
View →
Winemaker, Domaine Henri Boillot
Henri Boillot
Meursault, France
## Coming Up White-wine vinification is the working center of this profile: fruit handled for clarity, tension, and depth through repeated cellar decisions rather than display. At…
View →
Chef
Hugo De La Barrière
Anglet, France
The Basque table is the working frame here: Atlantic coast, green hinterland and South-Western produce handled through classical French discipline. In Hugo De La Barrière’s…
View →Senior Farm Manager, La Motte Wine Estate
Jaco Visser
Franschhoek, South Africa
Jaco Visser is the senior farm manager overseeing La Motte Wine Estate's vineyards in Franschhoek. He leads vineyard-site, rootstock, clone, planting and canopy decisions and…
View →
Chef
Jany Gleize
Izmir, Turkey
Jany Gleize’s work at La Bonne Étape in Château-Arnoux-Saint-Auban, France is built around stewardship: holding a dining room together, preserving its character, and maintaining a…
View →
Hotelier
Jeff Klein
West Hollywood, California, United States
Guest-facing hotel work is a discipline of sequence, surface, and read of room: arrival, recognition, privacy, service timing, food and design held in the same operating frame. In…
View →
Winemaker
Juan Roby Stordeur
Luján de Cuyo, Argentina
Juan Roby Stordeur has spent more than two decades building the working identity of Bodega Lagarde in Luján de Cuyo, Argentina. Since 2003, production and oenology have been his…
View →
Winemaker
Makai Gergely
Tokaj, Hungary
## The Path Winegrowing is built on two kinds of work: the technical grounding that keeps decisions sound, and the field experience that makes those decisions usable. Makai…
View →
Chef
Manuel Alonso
Daimús, Spain
Manuel Alonso is chef at Casa Manolo in Daimús, Valencia, Spain, the family-run restaurant founded by his grandparents in Valencia. The restaurant’s work sits in a coastal…
View →
Chef & Co-Founder, Major Food Group
Mario Carbone
New York City, New York, United States
Mario Carbone is a chef and co-founder of Major Food Group, alongside Rich Torrisi and Jeff Zalaznick, known for redefining Italian-American cuisine through restaurants like…
View →
Chef
Pascal Kamin
San Francisco, California, United States
From École Lenôtre, where Pascal Kamin served as a training chef, the path runs through the precise stations of a working kitchen: sous chef, charcutier, chef de cuisine, and now…
View →
Chef & Co-Founder, Major Food Group
Rich Torrisi
London, United Kingdom
Rich Torrisi is a chef and co-founder of Major Food Group, the acclaimed hospitality brand behind Carbone, Parm, Sadelle's, and other acclaimed restaurants. He trained under…
View →
Chef
Sam Mason
Quebec City, Canada
## The Path Johnson & Wales University gave Sam Mason the technical base for a career built on speed, range, and a willingness to work across categories without losing control of…
View →
Chef Owner, sō-lō Restaurant
Tim Allen
Aughton, United Kingdom
Tim Allen is a British chef and owner of sō-lō, a one Michelin-starred gastropub in Aughton, Lancashire, which opened in 2021 and gained its Michelin star in 2023. Before…
View →
Chef
Tom Sjöstedt
Fuzhou, China
Chef and co-founder at Lilla Ego in Stockholm, Sweden, Tom Sjöstedt has built a career shaped by precision, seasonal cooking, and Scandinavian technique. The work moves from…
View →Chef
William Mahi
Beijing, China
## The Climb At Jing, The Peninsula Beijing, The Peninsula Hotels, William Mahi’s role as Head Chef places him on the line where standards are set service by service. The work in…
View →
Chef
Adam Reid
Manchester, United Kingdom
## The Path Training at Paul Heathcote’s School of Excellence set the terms early: discipline, repetition, and a close attention to detail before anything else. In Adam Reid’s…
View →
Chef
Fernando P. Arellano
Palma, Spain
Fernando P. Arellano works as Executive Chef at Zaranda in Palma, Spain, a Mallorcan creative kitchen whose recognition includes a Second Michelin star in 2015. Its cooking draws…
View →
Chef
Grant van Gameren
Toronto, Canada
Grant van Gameren is the restaurateur and head chef of Bar Isabel in Toronto, but the more useful read is the one his work gives the trade: kitchens shaped his standards, service…
View →
Chef
Jun Tanaka
London, United Kingdom
## Coming Up Technique at The Ninth is built on restraint, with Jun Tanaka’s 2015 opening in London setting the frame for a cooking style that reads as disciplined rather than…
View →
Chef
Luka Balać
Helsinki, Finland
## The Climb Restaurant operation is the throughline in Luka Bala’s work across Nolla, Nolita, and Elm. The role asks for range without drift: three rooms, three service rhythms,…
View →
Chef
Miguel Guerra
Washington DC, Washington DC, United States
## The Climb Le Cordon Bleu College of Culinary Arts gave Miguel Guerra a technical base that reads plainly in the rest of the record: discipline first, precision second, and…
View →
Chef
Peter Eaton
Newbury, United Kingdom
## The Climb Peter Eaton’s route then moved through five years under Raymond Blanc and on to The Vineyard at Stockcross under John Campbell, a sequence of kitchens that points to…
View →
Chef
Pier Daniele Seu
Rome, Italy
Pier Daniele Seu has built his name in Rome through the slow work of dough handling, timing, and repetition, with style treated as an outcome of discipline rather than decoration.…
View →
Chef
Shunsuke Shimomura
Bangkok, Thailand
In Bangkok, Boundless Cuisine gives Resonance its operating brief: Japanese-Asian produce, French-Japanese technique, and bold Thai flavors treated as one contemporary…
View →
Chef
Takeyamachi Mita
Washington DC, Washington DC, United States
Takeyamachi Mita’s work is defined by precision, restraint, and the kind of quiet authority that comes from repetition in the kitchen. In Japanese cuisine, that means attention to…
View →
Chef
Tatiana Mora
Washington DC, Washington DC, United States
## Coming Up Formal hospitality training at Hospitality school in Venezuela gave Tatiana Mora the base discipline that shows up across the rest of her work. That foundation…
View →
Chef
Valeria Zuppardo
Rome, Italy
Valeria Zuppardo’s work is built around one address and one format: contemporary pizza at Seu Pizza Illuminati in Rome, Italy. Since 2018, her public career has been tied to that…
View →
Chef
Anthony Demetre
London, United Kingdom
## The Climb Training under Gary Rhodes and Bruno Loubet gave Anthony Demetre an early grounding in two London kitchens that demanded precision, pace and standards that held. From…
View →
Chef
Fabienne Eymard
Paris, France
Her name is tied to steadiness rather than display — the kind built through repeated service, careful sauce work, and an exacting standard of execution. ## The Climb Early…
View →Chef
Johnny Black
Carmel-by-the-Sea, California, United States
His cooking is built on innovative technique, kitchen leadership, and a modern register that moves between traditional method and contemporary flavor. In Johnny Black’s hands,…
View →
Chef
Jonny Black
Carmel-by-the-Sea, California, United States
Jonny Black is co-owner and Executive Chef of Chez Noir in Carmel-by-the-Sea, California, where coastal pacing meets the control required of kitchens trained in some of the…
View →
Chef
Kelly Jolivet
Paris, France
## The Path At École hôtelière in Thonon-les-Bains, Kelly Jolivet learned the base habits that professional kitchens demand: discipline, repetition, and attention to detail. From…
View →Chef
Koichi Ishii
San Francisco, California, United States
## The Climb Early in his career, Koichi Ishii worked as a cook at Country Station restaurant on San Francisco’s Mission Street. That kind of station work teaches the basics that…
View →
Chef
Lee Wolen
Chicago, Illinois, United States
The title of the kitchens behind it: exacting standards, Chicago reviews that helped harden a reputation, James Beard attention that followed, and a run of Chef of the Year honors…
View →
Chef
Salvatore Tassa
Acuto, Italy
Formation in this kitchen is not framed by a named academy. The working grammar comes from place: Bradford, England, where Salvatore Tassa was born, and Acuto, Italy, where…
View →
Chef
Andrea Camastra
Warsaw, Poland
Andrea Camastra cooks from NUTA in Warsaw, Poland, with a practice shaped by work in Italy, France, and the United Kingdom and by study at University of Oxford. Born in Bari and…
View →
Chef
Cyril Leclerc
Osaka, Japan
## Coming Up Pastry trained the first part of Cyril Leclerc’s career in Lunéville, France, where apprenticeship meant working to fixed timing, fine textures, and clean execution.…
View →
Chef
Didier Clément
Romorantin-Lanthenay, France
## The Making Classical kitchen formation starts with repetition, timing, and correction under service pressure. For Didier Clément, that formation was as an apprentice at Jean…
View →
Chef
Seijun Okano
Miami, Florida, United States
## The Path The discipline of sushi is built in repetitions, and Seijun Okano’s early work in various sushi restaurants in Tokyo, Japan, reads as a training ground in pace,…
View →
Chef
Takeshi "Goh" Fukuyama
Fukuoka, Japan
At GohGan in Fukuoka, Japan, Takeshi "Goh" Fukuyama works as collaborator with Gaggan Anand. The weight of that title comes through in a borderless cooking language: French…
View →Chef
Toshio Saito
Tokyo, Japan
## Coming Up At Sushisho Saito in Akasaka, Edomae sushi is built on restraint, timing, and the disciplined handling of ingredients that are allowed to carry the flavor. Since…
View →
Chef
Vincent Arnould
Trémolat, France
Vincent Arnould’s work is tied to one address: Le Vieux Logis in Trémolat, France. In Dordogne, where pace and attention tend to run differently, that long attachment matters. The…
View →
Chef
William Ledeuil
Paris, France
French chef William Ledeuil has been chef of Ze Kitchen Galerie in Paris since 2001, In a trade where movement often gets read as progress, his work shows a different kind of…
View →Chef
Charles-Benoit Lacour
Shanghai, China
## Career - **Commis de cuisine** — Le Grand Vefour (2006–2007) - **Chef de Partie** — Guy Savoy Paris (2007–2010) - **Head Chef** — Guy Savoy at Marina Bay Sands (2010–2014) -…
View →
Chef
Jayson Tang
Hong Kong, Hong Kong
Jayson Tang is Executive Chinese Chef at JW Marriott Hong Kong, where he serves as executive chef at Man Ho. In Cantonese kitchens, precision is not an aesthetic afterthought; it…
View →
Chef
Zennon Wijlens
Auckland, New Zealand
From Barossa in Titirangi, Zennon Wijlens was hired at sixteen and started the work early: service rhythm, pass discipline, and the kind of repetition that turns a kitchen from a…
View →
Chef
Abhiraj Khatwani
Dubai, United Arab Emirates
Dubai is the working ground for Abhiraj Khatwani: heat, movement, and a dining culture shaped by crossing routes rather than fixed borders. That environment suits the way he cooks…
View →
Chef
Alberto Toè
Prato, Italy
## The Climb Alberto Toè’s career shows the standard trade pattern: stage work first, then responsibility earned room by room. He began as a stage student at Igles Corelli, where…
View →
Chef
Ben Wilkinson
Horsham, United Kingdom
In Lower Beeding, West Sussex, the cooking at The Pass works from British produce through a disciplined technical frame. In Ben Wilkinson’s hands, classical French technique and…
View →
Chef
Bryce Bonsack
Bad Krozingen, Germany
Executive Chef/Owner of Rocca in Tampa, Florida, Bryce Bonsack has moved from two-Michelin-starred New York City kitchens to a Tampa restaurant shaped by Italy, then onward to…
View →
Winemaker
Charles Philipponnat
Aÿ, France
The Philipponnats started in Aÿ in 1522, and that date gives Charles Philipponnat’s place in the house a weight that comes from continuity rather than claim. In Champagne, lineage…
View →Chef
Christian Turner
London, United Kingdom
## The Path London dining rooms where timing, consistency, and control are non-negotiable shaped Christian Turner’s early career. From 2011, his leadership roles at The Wolseley,…
View →
Chef
Kenji Gyoten
Fukuoka, Japan
Kenji Gyoten is the executive chef of Sushi Gyoten in Fukuoka since 2012. Born in Yamaguchi Prefecture in 1982, he is read through formation first: hand skill, rice discipline,…
View →
Pastry Chef
Marius Dufay
London, United Kingdom
Marius Dufay’s work sits in the pastry register where precision does the heavy lifting. At The Chancery Rosewood in London, and through The Flower Collection at Jacqueline, the…
View →
Chef
Merijn van Berlo
Amsterdam, Netherlands
## The Work Today At Choux in Amsterdam, Merijn van Berlo works from vegetable-led plates, fermentation, and natural wines, with the kind of control that comes from a kitchen…
View →Chef
Robert Potter
Castle Combe, United Kingdom
## Coming Up A kitchen career built through progression shows up early in Robert Potter’s path: Commis Chef at The Bay Tree in Birmingham, then a move to Lucknam Park, where the…
View →
Chef
Ross Bryans
London, United Kingdom
Ross Bryans works in a modern French register at Les 110 de Taillevent London, the Marylebone address where the cooking is built to sit close to wine. Born in Irvine, North…
View →
Chef
Seamus Mullen
Menlo Park, California, United States
Since 2022, the Culinary Director role at Rosewood Sand Hill in Menlo Park has been anchored in Spanish cuisine, with Seamus Mullen bringing Northern California roots back into a…
View →
Chef
Sin Keun Choi
Dubai, United Arab Emirates
From Las Vegas to Armani Hotel Dubai, Sin Keun Choi’s work sits in the Japanese line of service kitchens that value control, rhythm, and precision over excess. The throughline is…
View →
Chef
Zach Engel
Chicago, Illinois, United States
## Coming Up Tulane University is where Zach Engel trained before moving into kitchens that rewarded pace, discipline, and clear command. At Shaya Restaurant in New Orleans, he…
View →
Chef
Chung Chow
New York City, New York, United States
## Coming Up Training at University of Hawaiʻi at Mānoa gave Chung Chow a base before the work moved, in the usual order, from front of house to the line. Service came first as a…
View →
Chef
Joe Frillman
Chicago, Illinois, United States
Joe Frillman’s work at Daisies in Chicago sits at the point where line discipline, vegetable cookery, and pasta-making meet. The restaurant reads as the product of that sequence:…
View →
Chef
Jonny McNeil
Old Windsor, United Kingdom
At The Loch & The Tyne in Old Windsor, British pub cooking is treated as a working discipline: seasonal produce, low-waste practice, and familiar forms finished with care rather…
View →
Pastry Chef/Baker
Leigh Omilinsky
Chicago, Illinois, United States
## The Climb Johnson & Wales University is the base from which Leigh Omilinsky built a pastry practice shaped by Chicago line work: Lead Pastry Cook at Tramonto’s Steak and…
View →
Chef
Morihiro Onodera
Los Angeles, California, United States
Morihiro Onodera has built a career defined by precision, restraint, and the quiet authority that comes from years spent honing a craft at its highest level. Today, he is chef of…
View →
Chef
Neil Bentinck
York, United Kingdom
Executive Chef at The Three Horseshoes in Batcombe, United Kingdom, Neil Bentinck has built a career that moves from the warmth and choreography of Front of House into the…
View →
Chef
Pete Murt
Padstow, United Kingdom
## Coming Up A progression from section work to head-chef responsibility runs through Pete Murt’s career, with each kitchen adding another layer of control, timing, and…
View →
Executive Chef, Il San Pietro di Positano
Alois Vanlangenaeker
Kyoto, Japan
Belgian chef Alois Vanlangenaeker has served as the Michelin-starred executive chef at Il San Pietro di Positano since 2002, bringing over three decades of culinary experience to…
View →
Chef
Deni Srdoč
Frasdorf, Germany
His cooking is built from Croatian history and regional specialties, with Mediterranean influences and precise technique doing the structuring. The point is not to quote place,…
View →
Chef
Evan Funke
Los Angeles, California, United States
Evan Funke is a two-time James Beard-nominated chef renowned as a culinary storyteller and master of handmade Italian pasta, trained under Alessandra Spisni in Bologna. Born in…
View →
Chef
Javier de las Muelas
Barcelona, Spain
Javier de las Muelas is a Spanish bar owner in Barcelona, Spain, associated with Dry Martini. The work carries more than a venue name: it points to a bar built around service,…
View →