The People · Page 28
The artisans of taste.
Chef
Lin Ju-Wei
Taipei, Taiwan
Michelin-recognized hotel cooking in Taipei and Taichung asks for control before display: clean timing, repeatable seasoning, disciplined texture, and enough restraint to let the…
View →
Chef
Lukas Kienbauer
Scharding, Austria
Chef Lukas Kienbauer has led Lukas Restaurant in Schärding, Austria since 2016, and the work reads as continuity rather than gesture. The restaurant is shaped by a measured hand:…
View →
Chef
Marcel Görke
Hamburg, Germany
Marcel Görke has been chef of Heimatjuwel in Hamburg, Germany, since 2016. The work suits a kitchen that values consistency over noise: seasonal change is built into the rhythm,…
View →
Chef
Marco Martini
Rome, Italy
## The Path Marco Martini is chef at Marco Martini Chef in Rome, Italy, and the clarity of that title does some of the work on its own. The name on the door, the name on the pass,…
View →
Chef
Marcus Graun
Bensberg, Germany
Marcus Graun moves through Grandhotel Schloss Bensberg in a role that asks for both precision and breadth: he is Kitchen Director at Grandhotel Schloss Bensberg, and Kitchen and…
View →
Chef
Mathias Bachmann
Brixen, Italy
## The Path Head Chef work at Apostelstube im Hotel Elephant has asked for the sort of control that is built over time, and Mathias Bachmann has held that post since 2017.…
View →
Chef
Matteo Tagliapietra
Venice, Italy
## Coming Up Venetian technique, then London pressure, then back to Venice: Matteo Tagliapietra’s early posts map a chef learning how different rooms shape the same discipline.…
View →
Winemaker
Maurizio Zanella
Erbusco, Italy
## The Climb Maurizio Zanella’s formation ran through Posh Milan parochial school, Public school, and Local professional school, a sequence that reads less like background than…
View →
Winemaker
Nicola Libelli
Wachenheim an der Weinstraße, Germany
## The Path Since 2012, Nicola Libelli has held the cellar master (Kellermeister) post at Weingut Dr. Bürklin-Wolf in Wachenheim an der Weinstraße, Germany. The work sits at the…
View →
Winemaker, Domaine Ramonet
Noël Ramonet
Chassagne-Montrachet, France
The work is vineyard-led and parcel-specific. In Chassagne-Montrachet and Puligny-Montrachet in the Côte de Beaune, Noël Ramonet's practice is tied to the Burgundy measures that…
View →
Winemaker
Olivier Humbrecht
Turckheim, France
The estate works inside the viticultural frame of Alsace, France, where site, farming method, and cellar decisions are read together rather than treated as separate claims. At the…
View →
Chef
Osamu Fujita
Los Angeles, California, United States
## The Path Osamu Fujita moved through Hyatt Regency in the United States as Corporate Executive Japanese Chef, then Marssa Restaurant in Las Vegas as Executive Chef, and later…
View →Chef
Pan Jiulong
Hong Kong, Hong Kong
Pan Jiulong is Executive Chef of Zhejiang Heen in Hong Kong, where the brief is narrowly defined and clearly executed: Zhejiang and Shanghai cuisine. In a city built on speed, the…
View →
Winemaker
Philipp Wittmann
Westhofen, Germany
Philipp Wittmann works as winemaker and co-manager at Weingut Wittmann in Westhofen, Germany. The estate’s hierarchy is stated with unusual directness: "The white dry Riesling…
View →
Winemaker
Pierre Trimbach
Ribeauvillé, France
# The Path Two wine regions shaped Pierre Trimbach’s craft from the start: Alsace and Napa Valley. At Famille Hugel in Alsace and at Robert Mondavi in Napa Valley, he worked as…
View →
Chef
Pilaipon 'Toy' Kamnag
Bangkok, Thailand
## Coming Up At Saneh Jaan, Executive Chef Pilaipon 'Toy' Kamnag works in a kitchen where control is measured in timing, consistency and finish. The role sits inside one of…
View →
Winemaker
Reinhard Löwenstein
Winningen, Germany
## Coming Up At Weingut Heymann-Löwenstein in Winningen, Germany, the winemaking sits with Reinhard Löwenstein, whose work is shaped by nuance rather than by hard edges. His own…
View →
Winemaker
René Barbier III
Gratallops, Spain
René Barbier III works at Clos Mogador in Gratallops, where his name is tied to a practical, ground-up approach to wine: training, cellar work, and long repetition in regions that…
View →
Chef
Ricky Moreno
Los Angeles, California, United States
Executive Chef at Capo in Santa Monica, California, Ricky Moreno works in a Modern Italian register that feels at once disciplined and generous, a style shaped by homemade pastas,…
View →
Winemaker
Roman Niewodniczanski
Wiltingen, Germany
## The Climb Since 2000, the work at Weingut Van Volxem in Wiltingen has been defined by Roman Niewodniczanski in a dual capacity: owner and winemaker. That combination keeps…
View →
Chef
Ryota Kanesawa
Hong Kong, Hong Kong
Ryota Kanesawa’s work is built on apprenticeship, repetition, and the discipline that comes from learning a kitchen from the ground up. At Ryota Kappou Modern in Hong Kong, that…
View →
Chef
Stefan Karlsson
Gothenburg, Sweden
## Today Service is the constant in Stefan Karlsson’s work: the room, the pace, and the handoff between kitchen and guest have stayed central across Göteborg. At Restaurang Fond,…
View →
Winemaker
Stephan Attmann
Deidesheim, Germany
Since 2007, Stephan Attmann has held the two roles that define his work at Weingut Von Winning in Deidesheim, Germany: Managing Director and Winemaker. At Von Winning, that means…
View →
Chef
Theo Clench
London, United Kingdom
Across that climb, the constant was a cook’s pressure test: drawing maximum flavour from simple ingredients while working inside the unblinking theatre of service. ## The Climb In…
View →
Winemaker
Tim Fröhlich
Bockenau, Germany
Tim Fröhlich’s work sits in the Nahe’s disciplined register, where family continuity and cellar precision meet in Bockenau. At Weingut Schäfer-Fröhlich, the estate is both…
View →
Chef
Tomy Gousset
Paris, France
## The Climb Ferrandi sets the line here: technique first, repetition second, and rigor as the base layer. That training shows in Tomy Gousset’s cooking, which reads in clean…
View →
Chef
Vincent Farges
Lisbon, Portugal
Vincent Farges cooks at EPUR in Lisbon with a framework built from three registers at once: French precision, Portuguese rootedness, and Asian restraint. The work is reductionist…
View →
Winemaker
Wilhelm Weil
Kiedrich, Germany
Wilhelm Weil is the proprietor of Weingut Robert Weil in Kiedrich, Germany, and the family estate passed to him in 1987, when he took responsibility for it as a very young man. In…
View →
Winemaker
Willi Bründlmayer
Langenlois, Austria
The inheritance is handled as an obligation of craft: vineyard work repeated with patience, and decisions made beyond the scale of a single vintage. In Willi Bründlmayer’s case,…
View →
Owner of Jean’s
Ashwin Deshmukh
New York City, New York, United States
## The Climb Restaurant operation is built in the handoff between room, capital, lease, and service. Ashwin Deshmukh’s early roles put him across those pressure points: partner at…
View →
Chef
Brooks Headley
New York City, New York, United States
## Career In pastry, precision is not decoration; it is the job. At Del Posto in New York City, Brooks Headley worked as executive pastry chef, where exactness and showmanship had…
View →
Chef
Edwin Vinke
Hoofdplaat, Netherlands
Across those years, the craft has been defined by repetition, discipline, and the slow accumulation of judgment that comes from staying with a place long enough to keep refining…
View →
Chef
Fermín Núñez
Austin, Texas, United States
The foundation of Mexican food is masa. In Fermín Núñez’s work, that principle shows up as method: flavor built from the base, labor made visible, memory carried through texture.…
View →
Chef
Giuliano Baldessari
Barbarano Vicentino, Italy
“Now I use the madness for artistry.” In Giuliano Baldessari’s work at Aqua Crua in Barbarano Vicentino, Italy, the line reads as method rather than slogan: pressure is not…
View →
Chef
Giuseppe Errichiello
Tokyo, Japan
## Coming Up Pizza practice is built on repetition, timing, and control, and Giuseppe Errichiello’s work has been shaped around those demands. At RistoPizza by NAPOLI STA ca' in…
View →
Chef
Greg Bess
Aue - Bad Schlema, Germany
## The Path Precision, pace, and composure under pressure shaped Greg Bess early at CUT by Wolfgang Puck in Singapore (from 2010). The opening team work demanded clean execution…
View →
Chef
Hiroshi Yamaguchi
Hanoi, Vietnam
## The Path Teppanyaki is the frame for Hiroshi Yamaguchi’s current work at Hibana by Koki in Hanoi. The format demands control of heat, timing, and repetition, and his practice…
View →
Chef
Jacques Chibois
Grasse, France
Jacques Chibois is the Head Chef and figurehead of La Bastide Saint-Antoine in Grasse, France, where Provençal cuisine is both calling card and compass. In a region where the air…
View →
Chef
Kazuhiro Inoue
Niigata, Japan
The arc runs from kitchen discipline to authorship, with Niigata as the working ground: fields, mountains, sea, and fire translated through a modern French frame. ## The Path At…
View →
Chef
Masahiro Sugiyama
Dubai, United Arab Emirates
Masahiro Sugiyama leads Hōseki in Dubai as Head Chef, and the work reads from a long sushi line rather than a detached career choice. Born into a long-established sushi family…
View →
Chef
Richard Foster
London, United Kingdom
Richard Foster cooks with the sort of confidence that makes restraint feel luxurious. Now Executive Chef at Ibai in London, he has built his kitchen around French Basque cooking,…
View →
Chef
Rob Weston
London, United Kingdom
British chef Rob Weston has built a career through kitchens where precision is learned by repetition and standards are enforced at the pass. The Square appears in that training,…
View →
Chef
Ryusuke Nakagawa
Toronto, Canada
Ryusuke Nakagawa’s work at Aburi Hana in Toronto is built on measured execution: seasonality kept visible, technique kept in check, and plate composition used to carry the…
View →
Chef
Wouter Kik
Goes, Netherlands
The work at Codium reads as the result of accumulation: first the pressure of service, then the larger responsibility of ownership. Wouter Kik’s route runs from restaurant de…
View →
Chef
Yann Maget
Kervignac, France
From a second’s post at Le Bristol in Paris, France, working with Key Kobayashi, Yann Maget’s route leads to Kervignac, where he is chef of L'Inattendu - Domaine de Locguénolé and…
View →
Chef
Christophe Pauly
Soheit-Tinlot, Belgium
## Coming Up At Saint-Servais, Christophe Pauly built the discipline and refinement that later defined his work at Le Coq aux Champs. The school sits at the start of a career in…
View →
Chef
Jackie Lin
Toronto, Canada
## The Path At Shoushin, the work is organized around a single standard: Edomae-style sushi held to an idea of authenticity without theatrics. Jackie Lin’s role as owner and head…
View →
Chef
João Diogo Formiga Silv
Lisbon, Portugal
A responsible trade profile starts with verified markers: workplace, place, year, discipline, training, credential, award, role, or the artisan’s own words. At present, the only…
View →
Founder, Pago de Carraovejas
José María Ruiz
Segovia, Spain
José María Ruiz founded Pago de Carraovejas in 1987 with the goal of making a benchmark Ribera del Duero wine from the slopes below Peñafiel Castle. A restaurateur, sommelier and…
View →
Chef
Keith Froggett
Toronto, Canada
The restaurant sits on a Classical French framework, with Keith Froggett stating the standard in plain terms: “We buy quality ingredients and try to treat them with integrity.”…
View →
Chef
Loïc Villemin
Faulquemont, France
Before Loïc Villemin became chef of Toya in Faulquemont, France, the restaurant was already being shaped as a working expression of craft. In June 2010, he opened the place…
View →
Chef
Massimo Spigaroli
Polesine Parmense, Italy
Chef patron at Antica Corte Pallavicina in Polesine Parmense, Italy, Massimo Spigaroli works in the same town where he was born, and that local continuity is built into the food.…
View →
Chef
Maximilian Strohe
Berlin, Germany
Since 2015, the kitchen language at tulus lotrek in Berlin has been shaped by Maximilian Strohe as Head Chef and co-founder. The work reads French-influenced without staying…
View →
Chef
Neil Perry
Sydney, Australia
## Coming Up The early formation here starts outside the kitchen. Newington College and Drummoyne Boys High School sit alongside an apprenticeship in hairdressing, then waiting,…
View →
Chef
Simon Li
Macau, Macau
## The Path In Macau kitchens, Simon Li moved from sous chef at Grand Lisboa Hotel in 2006 to a later kitchen leadership role at guincho a galera at Hotel Lisboa, where discipline…
View →
Chef
Walter Klose
Rehetobel, Switzerland
## The Climb The line from 1989 to today is the main fact in Walter Klose’s career: Head Chef at Gasthaus Zum Gupf in Rehetobel, Switzerland, for a span that has made the house…
View →Chef
A Ming
Taipei, Taiwan
A Ming is chef of Ming Fu in Taipei, and the work attached to his name reads as a focused practice in Taiwanese seafood cuisine. Record is spare, but it points to a kitchen…
View →
Chef
Alexandru Simon
Vienna, Austria
## Coming Up Precision over flourish defines the work at Glasswing in Vienna, where Alexandru Simon is Executive Chef. The cooking is shaped by Michelin-starred cuisine and by a…
View →
Chef
Chu Kin-wah
Hong Kong, Hong Kong
The work is built around a disciplined preparation that borders on ritual: each goose goes through more than 20 steps before it reaches the charcoal fire. That sequence is the…
View →
Chef
Darren MacLean
Calgary, Canada
Darren MacLean works in Calgary kitchens where Canadian cuisine is treated as a living brief rather than a fixed set of references. His own line is plain: “Canadian food is a…
View →
Chef
Kevin Meehan
Los Angeles, California, United States
## The Path Training at Johnson & Wales University set the baseline, but the craft was built in layers: first in a local fried chicken joint in Long Island, New York, then as an…
View →
Chef
Peeter Pihel
Tallinn, Estonia
A Michelin Green Star for Fotografiska in Tallinn is the clearest public marker of Peeter Pihel’s work: recognition for a kitchen language built on landscape, season, and…
View →
Chef
Andrea Carson
Vancouver, Canada
Andrea Carson is the chef of Burdock & Co in Vancouver, where she has run the kitchen since the restaurant opened. In a field that often chases the latest opening, Carson’s value…
View →
Chef
Christian Sinicropi
Cannes, France
## The Climb French kitchen progression shows up clearly in Christian Sinicropi’s career: Commis de cuisine, then cook, then chef des cuisines. The line begins in 1989 at Hôtel…
View →
Chef
Fernando Alcalá
Marbella, Spain
Fernando Alcal cooks at KAVA in Marbella with local produce as the starting point and a Spanish base as the fixed frame. The work is outward-looking, but it does not lose its…
View →
Michelin-starred chef
Ivan Berezutsky
Moscow, Russia
## Coming Up A staged period at El Bulli gave Ivan Berezutsky an early reference point in disciplined kitchen work, placing him inside a kitchen closely tracked by the trade and…
View →
Chef
Jon Rotheram
London, United Kingdom
He has described the wager behind The Marksman without romance: "No! I mean, I did put all of my life savings into The Marksman, so I suppose I was committing for the long haul.…
View →
Chef
Ollie Pudney
London, United Kingdom
Kentish Town gives Ollie Pudney’s food its frame: British pub cooking with London pace, built for the table rather than the show. At Bull & Last in Kentish Town, London, United…
View →
Chef
Paul Gamauf
Vienna, Austria
## The Path Paul Gamauf’s route through Vienna’s fine-dining kitchens has been built on precision, authority, and earned trust. As Sous Chef at Tian, the work would have demanded…
View →
Chef
Thomas Pedevilla
Vienna, Austria
## The Path Training at Hotelfachschule Meran gave Thomas Pedevilla the base many kitchens still look for: discipline, precision, and a working vocabulary that can hold under…
View →
Chef
Tom Harris
London, United Kingdom
## Coming Up At St John and later at St John Hotel restaurant, Tom Harris learned the value of stripping a dish back to what it needs and no more. Those posts shaped a kitchen…
View →
Chef
Tong Chee Hwee
London, United Kingdom
## The Climb Career progression in Chinese kitchens is often measured by breadth of responsibility as much as by title, and Tong Chee Chee’s path shows that clearly. The work…
View →
Chef
Alessandro Menditto
Tainan, Taiwan
Resident Chef at Il Fuoco Sacro in San Pantaleo, Italy, Alessandro Menditto works under a name that points straight to the discipline of the kitchen: heat, control, and the kind…
View →
Restaurateur / hotelier
Alex Hong
San Francisco, California, United States
Chef / owner at Sorrel in San Francisco, Alex Hong has taken a route that runs from kitchen work in New York and San Francisco back to his own place in San Francisco, where he…
View →
Chef
Alexander Hong
San Francisco, California, United States
Executive Chef and Owner of Sorrel Restaurant in San Francisco, Alexander Hong is defined by formal training, successive kitchen posts, and a restaurant built around precise pasta…
View →
Chef
Amaia Ortuzar
San Sebastián, Spain
## The Path Since 1984, Amaia Ortuzar has directed the kitchen at Ganbara in Parte Vieja, Donostia-San Sebastián. A run like that is less about visibility than about calibration:…
View →
Chef
Angelo Auriana
Los Angeles, California, United States
## Coming Up A teenage decision pushed Angelo Auriana out of longer study and into the kitchen, and that early move set the terms of his career: speed, discipline, and a direct…
View →
Chef
Anthony Avoine
Trébeurden, France
## The Climb At Manoir de Lan-Kerellec in Trébeurden, the sous-chef role Anthony Avoine held from 2016–2018 was a working education in precision, pacing, and control. In a kitchen…
View →
Chef
Anthony Secviar
Palo Alto, California, United States
Anthony Secviar is a chef and owner of Protégé in Palo Alto, California, a Michelin-starred restaurant he co-founded in 2018 with Master Sommelier Dennis Kelly, both former…
View →
Chef
César Martín
Madrid, Spain
César Mart has been chef at Lakasa in Madrid since 2012, a post that feels like the natural culmination of a career shaped by ownership, kitchens, and a steady belief in…
View →
Chef
Christophe Ducros
Chantilly, France
Christophe Ducros. “A cuisine of the market.” “Seasonal, rooted, and sincere cuisine.” ## Coming Up At La Maison d'Uzès, Christophe Ducros has been chef since 2016, and that long…
View →
Chef
Filip Matjaž
Portorož, Slovenia
Chef of the future in 2022 identified a cook using regional ground as the working brief. In Filip Matjaž’s case, the frame is specific: discipline from a perfection-driven family…
View →
Chef
Frédéric Bacquié
Saint-Cyprien, France
## The Path Technical training at CAP, Foix and CFA Toulouse Blagnac set the base line for Frédéric Bacqui’s cooking: discipline, repetition, and control. That foundation carried…
View →
Chef
Frédéric Simonin
Paris, France
## Coming Up The line at Frédéric Simonin, the Paris restaurant of Frédéric Simonin, has been one of continuity since 2010: a kitchen built on product, contrast, and control…
View →
Chef
Gaetano Farucci
London, United Kingdom
Gaetano Farucci is Head Chef at Caractère in London, England, United Kingdom, a role he has held since 2022 after a career shaped inside some of London’s most exacting kitchens.…
View →
Chef
Gilles Dudognon
Nieul, France
Limoges and the Limousin define the working brief here: nearby product, controlled technique, and a register described as inventive and sincere. In the cooking of Gilles Dudognon,…
View →
Chef
Jean-Michel Carrette
Tournus, France
After the death of his father in January 2005, the work at Aux Terrasses moved into a new hand without leaving its inheritance behind. Since 2005, Jean-Michel Carrette has been…
View →
Chef
Jeb Aldrich
Maggie Valley, North Carolina, United States
Jeb Aldrich's work at Switchback in Maggie Valley is organized around a clear regional frame: Southern Appalachian fare with European Alpine influence. At Cataloochee Ranch, that…
View →
Chef
Jeremy Ford
Miami, Florida, United States
“I cherry-pick my favorite stuff to go to. I like the fun stuff, like Burger Bash.” In this register, pleasure is treated as a technical condition, not a release from technique.…
View →Chef
Katsuhiro Yamasaki
San Mateo, California, United States
Katsuhiro Yamasaki has held Wakuriya in San Mateo, California to one address since 2008. In a trade that often prizes mobility and constant reinvention, that kind of continuity…
View →
Chef
Louis Gachet
Mane, France
## Where They Are Now A Provence-led kitchen, built with regional producers and shaped by multiple houses, defines Louis Gachet’s brief at Couvent des Minimes, Hôtel & Spa…
View →
Chef
Marco Renzetti
São Paulo, Brazil
His work is marked by a current, culturally responsive approach, and by a strong personal commitment to cooking. In Marco Renzetti’s hands, that shows up as discipline and…
View →
Chef
Markus Kebschull
Norderney, Germany
German cooking, in Markus Kebschull’s case, is built through repeated service in city, hotel, and coastal kitchens rather than through a single defining break. From Bad…
View →
Chef
Nick Beardshaw
London, United Kingdom
## Coming Up Training at Castle Hotel gave Nick Beardshaw an early grounding in the pace and standards that define the top end of British kitchens. From that starting point, the…
View →
Executive Chef, La Chapelle
Olivier Valade
Montluçon, France
Olivier Valade has been in charge of the kitchens at La Chapelle, Château Saint-Jean in Montluçon, France, since 2018. The work there is framed by precision and pace, with…
View →
Chef
Peter Grasmeier
Gothenburg, Sweden
His cooking at Project is seasonal and internationally informed, split between set menus and à la carte. His own description stays plain: “Modern, honest, seasonal — with…
View →
Chef
Ricky Saward
Frankfurt on the Main, Germany
Ricky Saward has led the kitchen at Seven Swans in Frankfurt on the Main, Germany, since 2019. The work there is vegan cuisine, but in a narrow technical sense: a kitchen built on…
View →
Chef
Roberto Ruiz
Villabona, Spain
## The Path Food, for Roberto Ruiz, first meant family routine and the practical work of helping out. His father went to the dinners he prepared at the gastronomic society, and…
View →
Chef
Sergio Herman
Antwerp, Belgium
“Enjoy” functions here less as a slogan than as a service standard. At Frites Atelier in Amsterdam, the craft brief is narrow and demanding: French fries built from a carefully…
View →
Chef
Silvia Regi Baracchi
Cortona, Italy
Silvia Regi Baracchi’s public work is defined by Il Falconiere in Cortona, Italy: chef, host, and steward of a Tuscan table. The cooking stays inside regional practice, built from…
View →