The People · Page 29
The artisans of taste.
Chef
Stefan McEnteer
Cashel, Ireland
## The Climb The discipline of a serious dining room is often learned in the details: timing, texture, restraint, and the ability to repeat them under pressure. Stefan McEnteer…
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Chef
Tanguy De Turck
Flobecq, Belgium
## The Path At Le Vieux Château in Flobecq, the kitchen is shaped by Tanguy De Turck’s focus on food and drink, with wine singled out in his own words as a longstanding point of…
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Chef
Tasos Mantis
Athens, Greece
Tasos Mantis is chef and co-owner at Soil Restaurant in Athens. In trade terms, the name belongs to a restaurant as much as to a person: Mantis is defined by the place he helps…
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Chef
Toni Mörwald
Feuersbrunn, Austria
His cooking stays inside classic cuisine, with Austrian wine as a fixed point. Toni Mörwald’s line, “Time spent eating is time spent living,” is plain and exact, and the work…
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Chef
Vanne Kuwahara
Tokyo, Japan
Vanne Kuwahara works in yakiniku, where the chef’s job is to shape a grill-led meal around cut, timing, and control. At Yoroniku Azabudai Hills in Tokyo, that practice sits with…
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Chef
Alan Mardonovich
Belsele, Belgium
French creative cooking is the working brief at Le Cirque in Belsele, Belgium, where Alan Mardonovich serves as Executive Chef. The register requires classical command without…
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Alberto Alonso
València, Spain
Alberto Alonso is chef at 2 Estaciones in València, where Seasonal Mediterranean cuisine sets the brief. The work suits a cook whose route through Spanish kitchens has been marked…
View →Oenology Director, Quinta Nova de Nossa Senhora do Carmo
António Bastos
Covas do Douro, Portugal
António Bastos is the oenology director of Quinta Nova de Nossa Senhora do Carmo in the Douro Valley. He leads the current winemaking team for the Amorim family estate and is…
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Chef
Dong Zhenxiang
Beijing, China
Dong Zhenxiang is most closely associated with Peking duck, and that singular focus has shaped the way his work is read in the trade. Rather than a résumé built from a long chain…
View →Winemaker, Quinta Nova de Nossa Senhora do Carmo
Jorge Alves
Covas do Douro, Portugal
Jorge Alves is a Douro winemaker associated with Quinta Nova de Nossa Senhora do Carmo. He works with the estate's oenology team to preserve the distinct character of its 41…
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Chef, Le Restaurant des Rois - La Réserve de Beaulieu
Julien Roucheteau
Beaulieu-sur-Mer, France
Julien Roucheteau is the chef at Le Restaurant des Rois at La Réserve de Beaulieu near Nice, having taken over the entire restauration there since 2019. A Meilleur Ouvrier de…
View →CEO, Quinta Nova de Nossa Senhora do Carmo
Luisa Amorim
Covas do Douro, Portugal
Luisa Amorim is the chief executive of Quinta Nova de Nossa Senhora do Carmo and the entrepreneur leading Amorim Family Estates. Trained in hotel management and marketing, she has…
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Chef
Pablo Vicari
Chiclana de la Frontera, Spain
## The Path Technique took shape at Luís Irizar School of Cookery, where Pablo Vicari trained before moving into Elkano in Getaria. That sequence matters: formal instruction…
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Chef
Salvatore Fiata
Hong Kong, Hong Kong
In Hong Kong, China, Neapolitan pizza is the working frame at Fiata by Salvatore Fiata: dough handled before heat, raw materials imported from Italy, and a restrained vocabulary…
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Chef
Seizo Mitani
Tokyo, Japan
Owner of a Tokyo, Japan tonkatsu restaurant, Seizo Mitani is associated with a pale, low-temperature style of tonkatsu that keeps weight out of the fry. The pork cutlet is handled…
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Pastry Chef
Will Goldfarb
Ubud, Indonesia
## Coming Up Le Cordon Bleu, Paris gave Will Goldfarb the pastry discipline that frames the rest of the record: exacting technique, formal training, and a route into kitchens…
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Chef
Adrien Cachot
Paris, France
Adrien Cachot is chef at Vaisseau in Paris, France, in a role that fits a kitchen manner defined by pace control rather than spectacle. The line he gives for himself — “I am not…
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Winemaker
Alwin Jurtschitsch
Langenlois, Austria
## The Climb Since 2006, ownership and winemaking at Weingut Jurtschitsch have sat with Alwin Jurtschitsch, where the work is defined by continuity, succession, and the practical…
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Chef
Andrea Cannalire
Ostuni, Italy
Andrea Cannalire’s work as Chef de cuisine at Cielo in Ostuni, Italy, is built on control, clarity, and restraint. The kitchen language here is not about flourish; it is about…
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Chef
Andrew Minitelli
Stavanger, Norway
## The Climb French Culinary Institute sits behind the line here: the discipline starts with training there, then moves into service at IRIS, where Andrew Minitelli stepped into…
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Chef
Antonio Iacoviello
Tokyo, Japan
Antonio Iacoviello’s cooking is built on a working exchange between Italy and Japan. In his hands, those two culinary languages meet through discipline rather than display, with…
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Winemaker
Catherina Grans
Leiwen, Germany
Her work is built on inheritance made active: not as passive succession, but as the practical learning of how a house functions from the inside. For Catherina Grans, that means…
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Chef
Claudio Sadler
Milan, Italy
Claudio Sadler has been a fixed reference point in Milan’s dining trade, with Sadler Restaurant in Milan serving as the clearest expression of his work. The cooking associated…
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Chef
Davide Marzullo
Lomazzo, Italy
## Coming Up Family restaurants tend to teach the basics early: service pace, room reading, the weight of repetition. Davide Marzullo grew up inside that rhythm, in a family…
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Winemaker
Denis Durantou
Pomerol, France
## The Climb Paris and Bordeaux gave Denis Durantou two different kinds of schooling: one shaped polish, the other trained instinct. Read together, they formed a working base for…
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Winemaker
Dom Maxwell
Waipara, New Zealand
## Career Dom Maxwell trained at Lincoln University before moving to Greystone Wines in Omihi Hills, Waipara Valley, North Canterbury, New Zealand, where he worked as a vineyard…
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Chef
Edoardo Fumagalli
Ravina, Italy
Edoardo Fumagalli is Executive Chef at Locanda Margon in Ravina, where the kitchen is shaped by a clear and elegant philosophy. As he puts it, “The result is a light, balanced…
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Chef
Fabio Ugoletti
Rancho Palos Verdes, California, United States
Italian nationality and a Parma point of origin place Fabio Ugoletti inside a regional Italian frame before the cooking moves outward. The register is contemporary Italian…
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Chef
Francisco Araya
Singapore, Singapore
## Coming Up The work at Araya, Singapore turns Chilean memory into a kitchen language that can travel. Francisco Araya cooks from that point of contact: what survives distance,…
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Winemaker
Gerhard Pittnauer
Gols, Austria
## Coming Up At Weingut Pittnauer in Burgenland, Austria, Gerhard Pittnauer works from the vineyard forward: the cellar decisions only hold if the fruit arrives sound. His name is…
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Winemaker
Gerhard Wohlmuth
Kitzeck, Austria
Gerhard Wohlmuth is winemaker at Weingut Wohlmuth in Kitzeck im Sausal, Austria, and the work is anchored in the precision he names himself: "I am Gerhard Wohlmuth from Weingut…
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Chef
Igor Macchia
San Maurizio Canavese, Italy
Igor Macchia has been chef owner of La Credenza in San Maurizio Canavese, Italy, since 2004, but the work begins earlier than the title. Born in Turin, he came into the trade…
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Winemaker
Jean-Claude Berrouet
Saint Etienne De Lisse, France
Jean-Claude Berrouet is a Right Bank winemaker whose career has been tied to the calibration of Merlot, texture, and restraint. From 1964 to 2007 at Château Pétrus in Pomerol, and…
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Winemaker
Jean-Luc Thunevin
Maury, France
Jean-Luc Thunevin's public profile is built on ownership as a working form of continuity. At Château Valandraud in Saint-Émilion, France, the estate and the name stay tightly…
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Winemaker
Jochen Bug
Oestrich-Winkel, Germany
## Coming Up Cellar work sits at the center of Jochen Bug’s career: as kellermeister at Erbacher Winzergenossenschaft from 2007, he was in the daily discipline that gives a…
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Chef
Jordan Clavaron
Carmel Valley, California, United States
## Coming Up Clavaron’s work has been built through kitchens where precision is expected and restraint has to hold its own. At L'Atelier in Paris, then Dominique Bouchet in Paris,…
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Chef
Leon Hofmockel
Cologne, Germany
From Augsburg to Wolfsburg and on to Cologne, a cook formed in rooms where repetition and correction matter. Leon Hofmockel worked as a chef at Aqua in Wolfsburg, Germany,…
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Chef
Mario Hernandez
Dallas, Texas, United States
## Coming Up At Del Frisco’s Double Eagle Steakhouse, Mario Hernandez learned the discipline of a steakhouse built on repetition, timing, and consistency. That kind of room leaves…
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Winemaker
Martin Schmitt
Randersacker, Germany
The estate signature is built on restraint rather than volume: subtle, delicate wines with aging potential, drawn from loamy shell-limestone soils and shaped by low yields and…
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Chef
Mathias Silberbauer
Copenhagen, Denmark
## Coming Up Today, Mathias Silberbauer is chef & owner of Silberbauers Bistro in Copenhagen, a compact title that covers years of kitchen discipline. The work has been shaped in…
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Winemaker
Mathieu Kauffmann
Deidesheim, Germany
## The Climb At Champagne Bollinger in Aÿ, the Chef de cave’s brief from 2000 to 2013 was a study in house style under pressure: decisions made by tasting, timing, and technical…
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Chef
Matteo Vergine
Albiate, Italy
Matteo Vergine holds both the ownership and the head-chef role at Grow Restaurant in Albiate, Italy, so the restaurant’s direction and its day-to-day cooking sit under the same…
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Winemaker
Nadine Gublin
Meursault, France
## Coming Up Born in Champagne and now working in Meursault, France, Nadine Gublin has built her career on measured cellar work and close reading of the vineyard. Since 2000 at…
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Winemaker
Nikolas Frauer
Würzburg, Germany
Nikolas Frauer is cellarmaster at Weingut Juliusspital in Würzburg, Germany, where cellar work is measured against inheritance as much as against present-day demand. The craft…
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Winemaker
Pepe Raventós
Sant Sadurní d'Anoia, Spain
## Coming Up Formal training at University of Barcelona gave Pepe Ravent the base for a work style built on precision, discipline, and polish. In wine, that kind of formation…
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Chef
Riccardo Agostini
Pennabilli, Italy
The work reads as a progression through exacting kitchens: San Marino to Pennabilli, service after service, until Riccardo Agostini made his own base in the hills of Pennabilli.…
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Winemaker
Stephan von Neipperg
Saint-Émilion, France
Stewardship on the Right Bank of Bordeaux, France, begins with limestone, clay, weather, and time as working conditions, not scenery. At Vignobles Comtes von Neipperg, Stephan von…
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Winemaker
Stéphane Derenoncourt
Saint-Émilion, France
## The Path The working ground of Fronsac is where Stéphane Derenoncourt’s practice was first formed, with the vineyard setting the terms of the job: row work, seasonal pressure,…
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Chef
Sujan Sarkar
Chicago, Illinois, United States
Sujan Sarkar’s work at Indienne in Chicago sits on a clear brief: modernize Indian food without flattening what gives it weight. The point is not preservation for its own sake,…
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Chef
texture: Karim Khouani
Copenhagen, Denmark
Karim Khouani’s work at texture in Copenhagen is built as Modern French fine dining, with French training carried alongside Mediterranean flavour notes and North African accents.…
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Victor Rivera
New York City, New York, United States
## The Path Precision sits at the center of Victor Rivera’s work, and the line he gives for it is plain: “Precision meets perfection, where Spain meets Japan, the Sukibiki scaling…
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Chef
Wong Kwan-sang
Hong Kong, Hong Kong
## The Climb Early training at Yung Kee Restaurant in Hong Kong put Wong Kwan into a kitchen where timing, repetition, and line discipline mattered from the start. The work…
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Chef
Candace Ochoa
Las Vegas, Nevada, United States
Candace Ochoa has moved through José Andrés’ Las Vegas kitchens with the kind of progression that comes from learning each station, each service, and each layer of responsibility…
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Chef
Fernando Hermoso
Sanlúcar de Barrameda, Spain
## The Ascent The Casa Bigote inheritance belongs to Bajo de Guía, Sanlúcar de Barrameda, Cádiz, Spain: a waterside trade shaped by seafood, daily supply, and a local public that…
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Chef
Frank Medina
Las Vegas, Nevada, United States
In Las Vegas, the work is not just to cook beef, fire, cotton candy, caviar, rum, and nitrogen, but to manage how those elements land on the plate. Since 2024, Frank Medina has…
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Chef
Henry Harris
London, United Kingdom
Henry Harris is chef patron of Bouchon Racine in London, where French cooking remains the governing discipline: precise without fuss, generous without excess, and attentive to the…
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Chef
Joe Beddia
Philadelphia, Pennsylvania, United States
Joe Beddia is an American chef best known for Pizzeria Beddia in Philadelphia, where pizza is treated as a disciplined craft rather than a novelty. He founded the restaurant and…
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Jonathan Janhed
Oslo, Norway
## Coming Up At Arakataka in Oslo, Norway, seasonal cooking is built from what arrives cleanly and what the region gives in direct form. In Jonathan Janhed’s work there, Norwegian…
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Chef
Michaël Rewers
Antwerp, Belgium
## Coming Up At Hotelschool Stella Maris in Antwerp, Michaël Rewers’s training is dated to 1998, and that date still reads in the work: disciplined cuts, measured pacing, and a…
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Wine Director, Smithereens
Nikita Malhotra
New York City, New York, United States
From New York wine rooms and then through the Momofuku orbit, Nikita Malhotra’s work has been built on buying, directing, rebuilding, and, since 2024, serving as sommelier at…
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Chef
Pepe Giacomazza
Genk, Belgium
## Coming Up At La Botte in Genk, Executive Chef Pepe Giacomazza works in a register that treats signature dishes as line-level identifiers: Gambero Rosso risotto, Agnoletti del…
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Chef, Wiesner Mysterion
Stefan Wiesner
Escholzma, Switzerland
Stefan Wiesner is the avant-garde natural chef and owner of Rössli in Escholzmatt, Entlebuch, Switzerland, where he has pioneered alchemistic cuisine using exclusively local…
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Chef
Taizo Hirokado
Oita, Japan
A Beppu native and the son of a chef, Taizo Hirokado came up inside kitchen rhythm before he ever formalized the work. After high school, he went to Osaka to learn Japanese…
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Chef
Andrea Berton
Milan, Italy
## Coming Up A kitchen line built across Milan runs through Andrea Berton’s work: early command at Taverna di Colloredo in Monte Albano in Monte Albano (1997–2001), a brief post…
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Chef
Ann Redding
New York City, New York, United States
At this point, cooking Thai food reads as fluency. Born in Thailand and raised in the United States, Ann Redding brings that dual inheritance into the kitchen as working…
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Chef
Daniel Kent
London, United Kingdom
As Head Chef at Wiltons in London, the kitchen standard is set around British seafood, classical British recipes, oysters, game season cooking, and service that stays controlled.…
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Chef
Federico Campolattano
Freiburg im Breisgau, Germany
Chef and owner Federico Campolattano leads Eichhalde in Freiburg im Breisgau, Germany, with a kitchen language built on discipline rather than display. The work is marked by…
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Chef
Tae Hwan Ryu
Seoul, South Korea
Tae Hwan Ryu runs Ryunique in Seoul, South Korea, as Executive Chef and owner, with a kitchen identity built on discipline rather than display. The work reads as authored and…
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Chef
Antonio Romero
Barcelona, Spain
Antonio Romero is chef of Suculent in Barcelona, Spain. Originally from Castellon, he has built his work around disciplined cooking that still aims for a relaxed table. At…
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Chef
Edouard Loubet
Bonnieux, France
Edouard Loubet has been chef at La Bastide de Capelongue in Bonnieux, France, a setting that suits his quietly poetic way of cooking: rooted in landscape, attentive to season, and…
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Chef
Emanuele Mazzella
Perugia, Italy
Emanuele Mazzella’s cooking at Cedri in Perugia is built around black truffle, used less as garnish than as the central register of the plate. At Cedri - Borgo dei Conti Resort,…
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Chef
Gianpietro Stancari
Coloreto, Italy
Since 2005, Gianpietro Stancari has been chef at Trattoria Ai Due Platani in Coloreto, Italy, where the work has settled into the daily rhythm of a house that dates to the 1920s.…
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Chef
James Greatorex
Reading, United Kingdom
The path is built through named kitchens, with each move marked by a clear role and a harder brief. ## The Path Training at Chesterfield College gave James Greatorex the base for…
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Chef
Justin Schmitt
Èze, France
French and Mediterranean cooking at Château Eza in Èze, France, carries the discipline of sauce work and citrus balance into a modern register. Under Executive Chef Justin…
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Kinya Komoda
Tokyo, Japan
Kinya Komoda leads 4000 Chinese Restaurant in Tokyo with Sichuan cooking filtered through Japanese tradition, culture and ingredients. The work is built on restraint and…
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Chef
Manuel Martinez
Paris, France
Paris has given Manuel Martinez a working grammar of French fine dining: sauce, pastry, game, shellfish, and mushrooms held to discipline, with warmth kept in the line. At Relais…
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Chef
Martin Fauster
Freiburg im Breisgau, Germany
Since 2022, Martin Fauster has been chef at Zur Wolfshöhle in Freiburg, Germany, working in a kitchen language rooted in classic cuisine. The register is controlled rather than…
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Chef
Mashama Bailey
Savannah, Georgia, United States
The result is food built in layers: deep, seasoned, and grounded in Southern memory. ## The Climb Technique came first, then range, then point of view. Mashama Bailey trained at…
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Chef
Michael DeCicco
Surfside, Florida, United States
Having spent time in the area visiting family and friends, there could not be a more inspiring setting for developing a culinary program than the natural landscape of The Dunlin.…
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Winemaker
Michael Moosbrugger
Langenlois, Austria
Michael Moosbrugger’s work at Schloss Gobelsburg has been defined by continuity: since 1996, he has served as CEO and winemaker in Langenlois, Austria, holding business oversight…
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Chef
Michael White
Miami, Florida, United States
## The Climb The first arc of Michael White’s career was built through sequence rather than spectacle: training at Kendall Culinary Institute, then moving into kitchens that set…
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Chef
Mike Smith
Portland, Maine, United States
## Coming Up A Culinary Institute of America education and early work in the tight, fast cadence of kitchen service gave Mike Smith a base in discipline before his name became…
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Michelin-starred chef
Nieves Barragán Mohacho
London, United Kingdom
Nieves Barragán Mohacho’s work is built from Spanish technique translated through London service: direct, disciplined, and shaped by repetition. At Sabor in Mayfair, London, that…
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Chef
Noam Gedalof
Paris, France
## Coming Up Before reaching the dining room and pastry pass at Kaizen in Montreal, Noam Gedalof worked in trading firms, a start that sharpened the practical side of the job:…
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Director of Culinary, ROKI Collection
Paul Froggatt
Queenstown, New Zealand
Paul Froggatt is Director of Culinary at ROKI Collection in Queenstown, where he leads the hotel's dining program, including Essence and The Terrace. His career includes…
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Chef
Philippe Maurin
Timmendorfer Strand, Germany
French-born Philippe Maurin’s work sits at the point where repetition becomes style: a childhood pull toward cooking, the discipline of a classic French kitchen, and a career…
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Chef
Ravi Kapur
San Francisco, California, United States
Ravi Kapur has been Chef/Co-Founder of Liholiho Yacht Club in San Francisco since 2015, and the room tracks the breadth of the cooking: layered, quick on its feet, and shaped by…
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Chef
Roberto Alcocer
Oceanside, California, United States
Roberto Alcocer cooks at Valle in Oceanside, California, with precision, silence, and finesse. The work is built on restraint: each plate reduced to what matters, each decision…
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Chef
Ryunosuke Naito
Paris, France
One Michelin star for Pertinence in 2018 marks a kitchen working inside French discipline without treating that discipline as fixed. In Ryunosuke Naito’s Paris restaurant, the…
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Tony Pastor
Kyoto, Japan
## The Climb At Fore Street Restaurant in Portland, United States, Tony Pastor’s role as Head Chef sits inside a kitchen defined by live fire, seasonality, and local supply. The…
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Chef
Alex Manzoni
Sorisole, Italy
Alex Manzoni’s work at Osteria degli Assonica in Sorisole, Italy is built around a compact division of labor: head chef, and since 2020 owner and chef. Born in Bergamo, he came up…
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Chef
Antonio Bachour
Miami, Florida, United States
Precision pastry is the working base here: French-influenced cooking, viennoiserie, display desserts, plated desserts, and a tropical-meets-French use of color. In Antonio…
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Chef
Dimitrios Moudios
Bangkok, Thailand
## Coming Up Since 2024, Ōre has had Dimitrios Moudios in the chef’s role, while Lahnyai Nusara has also placed him in charge of the tasting menu. That kind of brief asks for…
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Chef
Federico Gallo
Alba, Italy
Federico Gallo is Executive Chef at Locanda del Pilone in Alba, Italy, where place and cooking remain tightly linked. Born in Turin, he brings a Piedmontese frame of reference to…
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Chef
Hugh Allen
Melbourne, Australia
“It was almost like a sports team pushing for a championship.” In Hugh Allen’s own framing, the kitchen is a place of coordination under pressure: timing matters, roles need to…
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Bartender / bar director
Jenna Hemsworth
Melbourne, Australia
## Coming Up The line from floor work to ownership is already visible in Jenna Hemsworth’s resume: time behind the bar at Black Pearl, Vue de Monde, Bad Frankie, and Eau de Vie in…
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Chef
Jonathan Benno
New York City, New York, United States
## Coming Up Training at the Culinary Institute of America gave Jonathan Benno the baseline many fine-dining kitchens demand: technique first, repetition, and the ability to work…
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Chef
Jorge Fiestas
Cesenatico, Italy
## The Climb Italian seafood cuisine is the throughline in Jorge Fiestas’s work, and it shows in the way his career has been built: methodically, with training and repetition…
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Chef
Mads Refslund
New York City, New York, United States
## Coming Up New Nordic Cuisine runs through Mads Refslund’s work, but so does a kitchen ethic built around shared responsibility. His language for service makes the point…
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Chef
Marius Bosmans
Villers-sur-Lesse, Belgium
## The Climb Chef roles at Hertog Jan, Boury, and Nuance gave Marius Bosmans the sort of kitchen grounding that only repeated pressure can teach. Each post added to the same…
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