The People · Page 27
The artisans of taste.
Chef
Mario Tofe
Madrid, Spain
Head of Dining Room and sommelier at Èter in Madrid, Mario Tofe works from the Dining Room rather than the pass. Wine is his specialty, but the work sits in the space between…
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Chef
Tiago Sabarigo
Budapest, Hungary
Owner-chef Tiago Sabarigo’s MICHELIN-star recognition sits inside a cooking practice built between Portuguese and Hungarian reference points. At Essência Restaurant - Tiago & Éva,…
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Chef
Adrian Zarzo
Eindhoven, Netherlands
The names are short, the intent is clearer still. Tuna, Rose, Feta and Short Rib, Gremolata, Shallots are presented with enough detail to signal composition, then left to the dish…
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Chef
Albert Ventura
Barcelona, Spain
Catalan cooking has long had room for chefs who let product lead and technique stay visible. Albert Ventura works in that register: from Segarra through Girona and back to…
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James Beard Award winner
Amanda Turner
Austin, Texas, United States
## The Path Le Cordon Bleu, Austin provided the technical base for Amanda Turner’s work: precision, timing, and the discipline to move through service cleanly. From there, her…
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Chef
Angelo Carannante
Bacoli, Italy
In 2019, a Michelin star at Caracol in Bacoli formalized the work Angelo Carannante had been building for years: a cooking style that is exact in execution and rooted in place.…
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Hidenobu Sasada
Tokyo, Japan
Hidenobu Sasada cooks at Shimbashi Sasada in Tokyo, Japan, a kitchen defined without ornament: Traditional Japanese cuisine. That clarity matters. The work here is built on…
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Chef
Ingo Lugitsch
Leogang, Austria
Ingo Lugitsch’s cooking at Naturhotel Forsthofgut in Leogang, Salzburg, Austria is built from regional reference points rather than effects. The kitchen leans into dishes such as…
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Chef
Jesús Camacho
Adeje, Spain
Jesús Camacho’s work at Donaire in Adeje, Spain, comes out of pastry first. The route moved through patisserie, through El Patio, and into a savory register shaped by…
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Bartender / bar director
Joao Sancheira
Doha, Qatar
Joao Sancheira’s work sits in the space between bar management, service timing, and room tone. At Rosewood Doha, the role is less about spectacle than about keeping the bar moving…
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Winemaker
Lodovico Antinori
Bolgheri, Italy
Lodovico Antinori founded Tenuta di Biserno in Bibbona in 2001, but the craft context comes first: Florence, a family setting shaped by taste, discipline, and expectation, and a…
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Chef
Margot Janse
Franschhoek, South Africa
Margot Janse is an award-winning Dutch chef born in Naarden, closely identified with Le Quartier Français in Franschhoek, South Africa. Her work is associated with…
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Chef
Markus Pape
Meisenheim, Germany
In Meisenheim, the work at Meisenheimer Hof starts from regional produce and seasonal timing. Markus Pape builds from local materials, but the kitchen does not stay inside a…
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Chef & Owner, Marlene
Marlene Vieira
Lisbon, Portugal
Chef Marlene Vieira is the owner and chef of Marlene, a Lisbon restaurant opened in 2022 at the Lisbon Cruise Terminal, where she earned a Michelin star in 2025 as the first…
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Chef
Masato Miyazawa
Kyoto, Japan
Masato Miyazawa’s work in Kyoto reads in two registers: the controlled pace of service and the longer view of ownership. At Doppo in Kyoto, Miyazawa holds the head-chef role; at…
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Masato Shimuzu
Bangkok, Thailand
His profile is built on restraint: one restaurant, one current title, and recognition earned through consistency. For Masato Shimuzu, the measure is not breadth but concentration.…
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Chef
Matt Abergel
Hong Kong, Hong Kong
Born in Calgary, Alberta, Canada, Matt Abergel came up through Calgary Jewish Academy before entering the professional kitchen. ## The Path At Masa Takayama’s eponymous restaurant…
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Chef
Michael Fojtasek
Austin, Texas, United States
“I wanted to spend the rest of my life working in restaurants.” For Michael Fojtasek, that line reads as a working definition of the trade: restaurants as daily labor, shared…
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Chef
Mitsunobu Nagae
New York City, New York, United States
## Coming Up At Lyon’s Tsuji Culinary Institute, Mitsunobu Nagae took the technical base that later carried through a run of exacting kitchens in France, Tokyo, Paris, and New…
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Chef
Ollie K.C. Liedags
San Francisco, California, United States
Ollie K.C. Liedags built his cooking on the old trade equation: technique first, then interpretation. The early instruction came at FIG, where Liedags says, “I had the good…
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Chef
Philippe Fauchet
Saint-Georges-sur-Meuse, Belgium
Philippe Fauchet is chef-owner of Philippe Fauchet in Saint-Georges-sur-Meuse, Belgium. A restaurant carrying the chef-owner’s own name tells you something plain about the work:…
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Chef
Rose Noel
New York City, New York, United States
Rose Noel took over the executive chef role at Peak with Priceless in New York City in 2024, bringing a background built in demanding kitchens and formal training at the Institute…
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Chef
Rúnar Pierre Herivaux
Reykjavík, Iceland
Haitian and Icelandic identity sits inside a Reykjavík practice associated with Nordic and Modern Cuisine at ÓX, where Rúnar Pierre Herivaux works in a dining language shaped by…
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Chef
Sameer Taneja
London, United Kingdom
His cooking works in two registers at once: British produce on one side, Indian spices and techniques on the other, with classical French technique keeping the structure clean.…
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Chef
Stiofán Feeney
Galway, Ireland
Head Chef at daróg in Galway, Ireland, Stiofán Feeney cooks with a west-of-Ireland register shaped by Connemara and sharpened through kitchen work in Galway and abroad. The…
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Chef
Taketoshi Azumi
Los Angeles, California, United States
Taketoshi Azumi’s work at Shin Sushi in Los Angeles is built around traditional edomae-style sushi. The form is treated there as a practice of control: measured cuts, steady…
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Chef
Takuya Satosushi
Cologne, Germany
## The Climb In Cologne, Germany, the Executive Chef post at taku placed Takuya Satosushi in a role where discipline and pace had to hold together. The appointment marked a clear…
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Chef
Vito Mollica
Florence, Italy
In Florence, inside Palazzo Portinari Salviati, the cooking at Atto di Vito Mollica works from a clear Italian grammar: first courses built with intent, rice handled as a central…
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Chef
Xavier Isabal
Ainhoa, France
Xavier Isabal cooks at Ithurria in Ainhoa, France, in a register shaped by restraint, close attention, and confidence in the ingredient. The work is direct: he says, “I try to…
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Chef
Yoshihisa Akiyama
Tokyo, Japan
## Coming Up At Mutsukari, Yoshihisa Akiyama cooks in a register shaped by discipline and restraint. The work moves to the pace of the season, with attention fixed on ingredient…
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Chef
Adolfo de Cecco
London, United Kingdom
Hackney is the working ground: seasonal British ingredients handled with quiet precision, fermentation used as a tool rather than a point of theatre, and ceramics by Sam Marks…
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Chef
Francis Mallmann
Miami, Florida, United States
## Early Years Lake Nahuel Huapi is the first fixed point in Mallmann’s record, and in 1970 the work was exact: cook on a boat for tourists in Argentina. It is a small brief with…
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Greg Lloyd
Washington DC, Washington DC, United States
Since 2022, Philly native Greg Lloyd has been chef and managing partner at Poppyseed Rye (Ballston, Arlington, Virginia, United States), a role that keeps him accountable to both…
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Chef
Katsu Nakaji
Milan, Italy
## The Path Inheritance is built into the work at Hatsunezushi in Tokyo, where Katsu Nakaji is both owner and sushi chef. The role is not just administrative; it requires keeping…
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Chef
Kentaro Nakahara
Tokyo, Japan
## Coming Up Today, Kentaro Nakahara is chef-owner of Sumibiyakiniku Nakahara. That role puts the work where it belongs: on the grill, in the timing of service, and in the steady…
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Chef
Luis Arellano
Oaxaca, Mexico
Head Chef work at Criollo in Oaxaca, Mexico, uses place as a working constraint rather than a theme. In Luis Arellano’s kitchen, local products, seasonal movement, and Mexican…
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Chef
Ryan Prewitt
New Orleans, Louisiana, United States
Ryan Prewitt’s cooking at Pêche Seafood Grill in New Orleans is built around Gulf seafood, sustainable fishing practices, live-fire cooking, and whole fish. The work is defined by…
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Chef
Travis Grimes
Charleston, South Carolina, United States
## The Climb Training at Johnson & Wales University gave Travis Grimes the technical base, but the progression that followed shows the more useful lesson: how to move through a…
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Urukawa Masahiro
Tokyo, Japan
The work here is soba, and that gives Urukawa Masahiro’s profile its shape: traditional handmade noodles, handled without ornament, and a restaurant whose house style is stated…
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Chef
Andreas Kaiblinger
Salzburg, Austria
Andreas Kaiblinger is identified with Esszimmer in Salzburg, Austria, and that fixed address is the point from which his work is read. The connection is direct: chef, restaurant,…
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Chef
Biljana Milina
Dubai, United Arab Emirates
Biljana Milina is Executive Chef at Kinoya in Dubai, a position built from work across service, pastry, and kitchen management rather than a single leap. The line from family-run…
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Winemaker
Clément Pierlot
Reims, France
## The Path Champagne cellar work here is built from technical training and regional proximity: Clément Pierlot trained at Reims and SupAgro, then worked on gas exchange…
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Wine Director, Verjus
Daniel Alday
San Francisco, California, United States
Wine Director at Verjus in San Francisco.
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Head Chef & Founder, Pizzana
Daniele Uditi
Los Angeles, California, United States
Daniele Uditi is a Neapolitan-born pizzaiolo and chef based in Los Angeles who founded Pizzana, a Neo-Neapolitan pizzeria with multiple locations across California. Originally…
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Chef
David Meyer
San Francisco, California, United States
Precision work in restaurant kitchens is built through repetition under pressure, not through a single appointment. David Meyer’s route runs through The French Laundry and The…
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Chef
John Kevin Navoa
Makati, Philippines
John Kevin Navoa works in contemporary Filipino dining through a register that keeps technique close to memory. As Head Chef and Co-Owner of Hapag in Makati, he shapes a…
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Chef
Juan Valdés
Vejer de la Frontera, Spain
Juan Vald has been chef of Castillería in Vejer de la Frontera, Spain, since 1994, and over the years his name has become a style of cooking that treats the raw material with…
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Chef
Martin Picard
Montréal, Canada
Owner of Au Pied de Cochon in Montreal, Quebec, Canada, Martin Picard is associated with a contemporary Québécois register built around foie gras, maple syrup, and a robust Quebec…
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Chef
Masaki Hashimoto
Tokyo, Japan
## The Route Kaiseki cooking depends on sequence, restraint, and the controlled handoff between kitchen, room, vessel, and guest. At Kaiseki Yu-zen Hashimoto, owner Masaki…
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Chef
Miguel Jara
San Francisco, California, United States
Miguel Jara has owned La Taqueria in San Francisco since 1973, when he founded the Mission District restaurant and set down a culinary marker that has held steady ever since. The…
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Chef
Park Ju-eun
Seoul, South Korea
## Coming Up The line from Hansikgonggan to Restaurant Jueun shows a kitchen path built on accumulation rather than reinvention. Park Ju-eun’s earlier work as chef at…
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Chef
Peppe Guida
Vico Equense, Italy
His cooking keeps refinement and plainness in the same frame, and dried pasta sits near the center of that practice. For Peppe Guida, it is not a passive base or a neutral…
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Chef
Stefan Speiser
Vienna, Austria
Stefan Speiser’s work sits in fine dining’s discipline of timing, consistency, and control. In Vienna at APRON, that discipline was credited with a MICHELIN Star while he served…
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Chef
Thav Phouthavong
Bangkok, Thailand
Since 2023, the kitchen at 80/20 in Bangkok has been led by Thav Phouthavong, whose work sits on repetition, discipline, and a clear read on fundamentals. His route runs through…
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Chef
Thomas Bühner
Düsseldorf, Germany
That title remains the clearest public marker of a career built on good ingredients and a hard standard. Thomas Bühner’s own line is plain, and it functions like working doctrine:…
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Chef
Antonio Buono
Ventimiglia, Italy
## Coming Up The line from Mirazur to Casa Buono reads as a progression in control: head chef at Mirazur, then chef at Casa Buono from 2020. In Antonio Buono’s case, the early…
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Claire Jarreau
Amity, Oregon, United States
Claire Jarreau is the head winemaker at Brooks Wine in Oregon's Willamette Valley. Born in Mississippi, she earned a chemistry degree at Appalachian State University and became…
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Chef de Cuisine, Cosme
Gustavo Garnica
New York City, New York, United States
At Cosme in New York City, Contemporary Mexican cooking is built from a working pantry: fresh corn, chiles, herbs, salsas, sweet potato, Hiramasa, Maryland blue crab, and Hudson…
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Chef
Hannah Ryder
Cincinnati, Ohio, United States
Before Hannah Ryder became Executive Chef at Twelve in Portland, Maine, the work was already moving in a clear line: formal training, successive kitchens, and a return to the food…
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Chef
Jack Croft
London, United Kingdom
## Coming Up That early exposure came through the practical side of the job, where the rhythm of the pass teaches more than theory. From there, he moved to chef at Dinner by…
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Janie Brooks Heuck
Amity, Oregon, United States
Janie Brooks Heuck is the managing director of Brooks Wine and the steward of her brother Jimi Brooks's biodynamic winery legacy. A Portland native who previously spent more than…
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Pascal Brooks
Amity, Oregon, United States
Pascal Brooks is the sole owner of Brooks Wine. He inherited the winery at age eight after his father, founder Jimi Brooks, died unexpectedly in 2004. He later worked bottling and…
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Winemaker
Patrick Honnef
Mtskheta, Georgia
## The Climb Wine Management and Winemaking in Heilbronn, Germany gave Patrick Honnef a technical base in both cellar work and vineyard work. At Château Mukhrani, where he is…
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Chef
Asterios Koustoudis
Athens, Greece
Asterios Koustoudis works from restraint: plates built with enough detail to read clearly, not enough to drift into clutter. At Tudor Hall Restaurant in Athens, that approach…
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Chef
Fai Choi
Hong Kong, Hong Kong
Fai Choi’s work at Mora 摩 in Hong Kong keeps soy at the center of the menu rather than on the sidelines. In that frame, it becomes a structural ingredient, one that lets Asian…
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Chef
Florencia Montes
Nice, France
Florencia Montes is chef and co-owner of Onice in Nice, France, where the restaurant earned one MICHELIN Guide star in 2024 and one star again in the MICHELIN Guide 2025. The…
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Chef
Giovanni Cervantes
New York City, New York, United States
Giovanni Cervantes is chef and co-owner of Taqueria Ramirez in Greenpoint, Brooklyn, New York City. ## The Path Professional photography gave Giovanni Cervantes a working eye for…
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Chef
Grégoire Gillard
Brussels, Belgium
## Coming Up Formation is the first line in Grégoire Gillard’s work: École hôtelière provinciale de Namur gave him the fundamentals of the profession, and that grounding still…
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Chef
Hector Laguna
Vancouver, Canada
In Vancouver, the plate can carry char, brine, green sauce, fermented vegetables and the quiet weight of a good nage. At Botanist, Hector Laguna uses those contrasts as structure,…
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Chef
Jaime Ortolá
Hong Kong, Hong Kong
## The Path CdT Benidorm gave Jaime Ortol the base that shows up in the rest of his work: discipline, repetition, and technique before improvisation. His route then moved into…
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Chef
Jonathan Doukhan
Las Vegas, Nevada, United States
The work at Le Cirque Las Vegas is built on precision rather than display. In Jonathan Doukhan’s kitchen, the line is discipline first, then control, then dishes that show their…
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Chef
Rahul Rana
Dubai, United Arab Emirates
## Coming Up Training at Ananda The Himalayas gave Rahul Rana a foundation in discipline and exactitude. That early setting helped establish the controlled pace and measured…
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World's 50 Best Bars
Roisin Stimpson
London, United Kingdom
## The Path Early hospitality and front-of-house service shaped Roisin Stimpson’s working standards before her name was tied to London bars. Carluccio's and Christie's auction…
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Chef
Shion Uino
New York City, New York, United States
Edomae-style sushi is the frame for Shion Uino’s work, but the tradition in his hands reads less like doctrine than a practiced method: temperature, texture, timing, and restraint…
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Chef
Todd Duplechan
Austin, Texas, United States
Todd Duplechan’s work at Lenoir in Austin sits on a practical base: training at The Art Institute, kitchen time at Four Seasons Austin, a line-cook station at TABLA in 2005, and…
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Chef
Victor Mercier
Bordeaux, France
## Coming Up Training at École Ferrandi gave Victor Mercier the technical base that later shows up in the way he works: direct, exact, and built on fundamentals. The move to chef…
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Winemaker
Alessio Planeta
Menfi, Italy
## The Path Agricultural Sciences gave Alessio Planeta the technical base that later defined his work in wine: methodical observation, practical discipline, and attention to the…
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Andy Lee
Hong Kong, Hong Kong
Andy Lee’s work sits between formal training, New York service, and Korean food, with technique used as a way to keep memory legible on the plate. The Culinary Institute of…
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Chef
Benoît Dewitte
Ouwegem, Belgium
In Ouwegem, Belgium, Benoit en Bernard Dewitte works from an old farm converted into a restaurant by Benoît Dewitte and his brother Bernard. The site matters to the cooking: rural…
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Winemaker, Domaine Étienne Sauzet
Benoît Riffault
Puligny-Montrachet, France
Owner and winemaker are operational roles in Puligny-Montrachet, not ornaments. At Domaine Étienne Sauzet, Benoît Riffault has run daily operations since 2002, working inside a…
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Bruce Marder
Los Angeles, California, United States
Bruce Marder has spent decades working a Southern California dining room where polish and ease have to coexist. As owner and chef at Capo in Santa Monica, he holds the paired…
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Winemaker
Carlo Ferrini
Castiglione di Sicilia, Italy
Carlo Ferrini has been winemaker at Alberelli di Giodo since 2012. The work there is built around Etna’s volcanic conditions: altitude, ash, and a style that depends on discipline…
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Winemaker
Caroline Diel
Rümmelsheim, Germany
Caroline Diel has led Schlossgut Diel in Burg Layen, Germany jointly with her husband Sylvain Taurisson-Diel since July 2019, with wine production as her remit. ## The Path…
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Chef
Christian Bertogna
Villars-sur-Ollon, Switzerland
He has described the room as a place that steadies him, one that returns him to a grounded position: "here, we keep our feet on the ground." In the same register, he has said that…
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Chef
Cyle Heaney
Dubai, United Arab Emirates
## Coming Up Training at HTA South Africa put Cyle Heaney into a kitchen culture shaped by precision and pace. The next steps ran through La Dame de Pic London, first as jnr Sous…
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Chef
Edorta Lamo
Santa Cruz de Campezo, Spain
Edorta Lamo’s work at ARREA! in Santa Cruz de Campezo is built on place, not ornament. The Michelin Star earned there in 2023 sits as recognition of a kitchen that reads the…
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Winemaker, Domaine Étienne Sauzet
Émilie Boudot
Puligny-Montrachet, France
Puligny-Montrachet sets the working frame for Domaine Étienne Sauzet: White Burgundy built from Chardonnay, with purity, tension, terroir expression and meticulous ageing as the…
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Eric Chen
Taipei, Taiwan
Eric Chen is executive chef of Golden Formosa in Taipei, where Deep-Fried Pork Ribs serve as the kitchen’s clearest signature. In a city with no shortage of strong restaurants,…
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Winemaker
Giorgio Lungarotti
Torgiano, Italy
His defining work centered on Red Rubesco wine, a name that came to stand for more than a bottle: a durable approach to wine built on patience, place, and continuity. In Giorgio…
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Chef
Goshima Shinya
Hong Kong, Hong Kong
## The Climb Executive Chef Goshima Shinya runs Godenya in Hong Kong with a kitchen logic built on control, timing, and adjustment. The work sits in the details: sake is treated…
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Chef
Guillaume Sanchez
Paris, France
Guillaume Sanchez’s work at NESO in Paris is built around reduction as concentration rather than removal. The restaurant’s author cuisine uses restraint, intensity and…
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Winemaker
Gunter Künstler
Hochheim am Main, Germany
Gunter Künstler owns Weingut Künstler in Hochheim am Main, Germany, where Riesling sets the terms of the work. The estate’s purpose is plain in that focus: vineyard decisions,…
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Winemaker
Javier Moro
Pesquera de Duero, Spain
His line on wine is plain and useful: “Wine is there to be enjoyed, not examined.” That holds Javier Moro to a clear standard of style: wine first as something to drink, share,…
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Winemaker
Jean-Claude Ramonet
Chassagne-Montrachet, France
## The Climb Since 2013, winemaking at Domaine Jean-Claude Ramonet in Chassagne-Montrachet has rested with Jean-Claude Ramonet, a role that calls for continuity as much as…
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Chef
Jo Grootaers
Tongeren, Belgium
Tongeren gives this cooking its working frame: growers close by, seasons that matter, and a kitchen that treats land and water as limits as much as sources. In Jo Grootaers’s…
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Winemaker
Joel Welander
Rüdesheim am Rhein, Germany
Joel Welander is the winemaker of Weingut Georg Breuer in Rüdesheim am Rhein, Germany. He is also listed as cellar master at Weingut Georg Breuer in Rüdesheim am Rhein, Germany.…
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Winemaker
José Moro
Pesquera de Duero, Spain
José Moro is president of Bodegas Cepa 21, a role that places him in the long work of defining and protecting an estate’s character in Ribera del Duero. The measure of that work…
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Jun Kwangsik
Seoul, South Korea
## The Path At Bicena in Seoul, the kitchen is shaped by Jun Kwangsik around the regional grammar of Gyeongsang-do and the demands of a Contemporary Korean tasting menu. The work…
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Chef
Kyo Hsu
Taipei, Taiwan
## The Path Sushi training at Kougyoku in Taipei gave Kyo Hsu a working foundation built on repetition, composure, and exacting attention to detail. In a discipline where rice,…
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Chef
Lawrence Mok
Hong Kong, Hong Kong
Chef Lawrence Mok leads I M Teppanyaki and Wine in Hong Kong, where teppanyaki functions as the working grammar of the kitchen. The style rewards timing, blade control, heat…
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