The People · Page 34
The artisans of taste.
Winemaker
Francis Ford Coppola
Geyserville, California, United States
Francis Ford Coppola was former proprietor of Francis Ford Coppola Winery in Geyserville, where the craft was winemaking. The position sat after a film career, not outside it, and…
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Winemaker, Domaine Henri & Gilles Buisson
Franck Buisson
Saint-Romain, France
"We don't like to be dogmatic about using sulfur or not." In cellar terms, the line sets the working position at Domaine Henri & Gilles Buisson in Saint-Romain, France: decisions…
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Chef
Franck Quinton
Arles, France
## Coming Up Paris hotel school gave Franck Quinton the basics that matter in service kitchens: discipline, precision, and the unshowy standards that hold a trade together. That…
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Chef
Franck Reynaud
Crans-Montana, Switzerland
## The Path Early work at L'Ours in Crans-Montana, Switzerland, gave Franck Reynaud the framework for a cooking style built on precision, generosity, and a calm hand. The kitchen…
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Chef
Franco Bowanee
Vault-de-Lugny, France
## Coming Up Seafood sits close to the center of Franco Bowanee’s cooking at Le Valucien - Château de Vault-de-Lugny. Born in Mauritius in 1980, he brings an island-trained sense…
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Winemaker
François Carillon
Puligny-Montrachet, France
François Carillon leads Domaine François Carillon in Puligny-Montrachet, France, a Burgundy estate created in 2010. The work is centered on White Burgundy, especially…
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Winemaker
François Labet
Beaune, France
His work there is defined by a minimalist, quality-driven Burgundy winemaking philosophy: organic methods, whole-bunch fermentation, strict pruning, no sulphur dioxide at harvest,…
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Chef
Frank Xu
Geneva, Switzerland
Chef of Tsé Fung in Geneva, Frank Xu works in Cantonese cuisine with measured precision. The work is exacting, even when the room reads as relaxed: preparation stays disciplined,…
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Chef
Franky Vanderhaeghe
Elverdinge, Belgium
“The products are super fresh,” he adds, and in Franky Vanderhaeghe’s kitchen that means more than a slogan: product comes in close to home, is handled with control, and is plated…
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Chef
Franz Berlin
Bad Teinach-Zavelstein, Germany
## Coming Up Since 2008, the kitchen at Gourmetrestaurant Berlins Krone in Bad Teinach-Zavelstein has been shaped by Franz Berlin. That kind of span matters in trade terms: it…
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Chef
Franz Feckl
Ehningen, Germany
Franz Feckl’s cooking at Landhaus Feckl in Ehningen, Germany, is built around regional haute cuisine: precise work, local ingredients, and a plate that stays focused on substance.…
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Winemaker
Fred Cline
Sonoma, California, United States
Fred Cline’s formation begins in Oakley, United States, where he founded Cline Family Cellars in 1982, and extends to Sonoma, United States, where the founder’s role runs from…
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Winemaker, Domaine Henri & Gilles Buisson
Frédéric Buisson
Saint-Romain, France
Frédéric Buisson's formation sits inside the working structure of Domaine Henri & Gilles Buisson in Saint-Romain, France, a family estate that has bottled its own wine since 1947.…
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Chef
Frederic Deceuninck
Knokke, Belgium
Seafood-focused fine dining at Sel Gris in Knokke, Belgium, is framed by early kitchen immersion rather than late conversion. For a working kitchen, the useful point is not…
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Chef
Frédéric Garnier
Monte Carlo, Monaco
## Coming Up At Robuchon Monaco, Frédéric Garnier works in the register of classic French cuisine without treating it as fixed repertoire. The cooking is built from seasonal…
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Chef
Frédéric Larquemin
Versailles, France
Frédéric Larquemin is executive chef at Gordon Ramsay au Trianon in Versailles, France, a role that follows from years inside exacting kitchens where repetition, pace, and control…
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Chef
Frédéric Molina
Vailly, France
Now chef de cuisine-propriétaire at Moulin de Léré, Frédéric Molina works in a register defined by creative, farm-to-table cooking and close reading of place. The kitchen’s frame…
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James Beard Award winner
Frederic Robert
Paris, France
Contemporary French cooking at La Grande Cascade is read through classical haute cuisine: polished construction, controlled richness, and the service discipline expected of a…
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Frederik Rüssel
Toulouse, France
Since 2024, Frederik Rüssel has led the kitchen team at Rüssels Landhaus in Naurath/Wald, Germany. The job sits on the operational core of the house: planning service, setting…
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Chef
Fujimoto Shoichi
Kaohsiung, Taiwan
Modern Japanese kaiseki, threaded with Taiwanese influences, defines Fujimoto Shoichi’s cooking. ## The Climb Kyoto’s Kikunoi gave Fujimoto Shoichi a first long stretch in kaiseki…
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Winemaker
Gabriel Bloise
Luján de Cuyo, Argentina
Gabriel Bloise is the winemaker at Chakana Winery in Luján de Cuyo, where Premium Malbec wines are made under a cellar philosophy built on purity and authenticity. In a category…
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Chef
Gabriele Ravasio
Versailles, France
Gabriele Ravasio is head chef of Gordon Ramsay au Trianon in Versailles, France, and the craft story here is one of internal progression rather than outside arrival. The house…
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Chef
Gabrielle LeGuerrier
Mexico City, Mexico
Mexican cuisine is the anchor in Gabrielle LeGuerrier’s work: the line that holds the career together and gives it shape. By 15, Gabrielle LeGuerrier had already decided on the…
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Chef
Gaëtan Citerne
Lille, France
## The Path Gaëtan Citerne’s route through the trade is marked by sequence and control: the sort of progression built in brigades where timing, precision, and composure are part…
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Chef
Gaëtan Morvan
Angers, France
Gaëtan Morvan cooks at Lait Thym Sel in Angers, and that city functions less as backdrop than as working frame: a local reference point for a cuisine built from the surrounding…
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Chef
Gal Ben Moshe
Berlin, Germany
His cooking sits between contemporary Levantine cuisine and modern Arabic cuisine, but the plate is defined less by decoration than by place: by pressure, memory, and a coherence…
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Chef
Gary Kirchens
Ordingen, Belgium
## Coming Up At Villa Lorraine, the work was built on pace, precision, and the pressure of service; Gary Kirchens held the Head Chef role there until 2020, and that period set the…
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Chef
Gaspar Natiello
Buenos Aires, Argentina
Gaspar Natiello is Executive Chef of Ajo Negro - Mar de Tapas in Buenos Aires, where modern seafood tapas set the terms of the kitchen: bright, measured, and built for immediate…
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Chef
Geert Van Hecke
Bruges, Belgium
## The Climb Training at Hotelschool Ter Duinen gave Geert Van Hecke the basic grammar of classical kitchen work: consistency, timing, and respect for product. The sequence that…
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Chef
Geno Bernardo
Calvisson, France
Modern Cuisine at Monique in Calvisson, France is built on control rather than display. As chef, Geno Bernardo works in a register where regional product carries the argument of…
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Chef
George Livesey
Bristol, United Kingdom
## Coming Up Training at the Academy of Culinary Arts in Bournemouth gave George Livesey the baseline discipline that later carried into some of Britain’s most recognisable…
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Chef
George Ruan
New York City, New York, United States
His work there centers on Jōji, his namesake restaurant and an homage, celebration, and interpretation of the omakase experience. In George Ruan’s hands, omakase reads less like a…
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Winemaker
Georges Daou
Paso Robles, California, United States
## The Path In 2007, DAOU Vineyards was founded as the first fixed point in Georges Daou’s work, a move that turned ambition into a concrete estate. By 2013, PATRIMONY Wine had…
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Chef
Gérald Guille
Lille, France
Before Gérald Guille took charge at Pureté in Lille, France, the work had already been shaped in the structured environments that form cooks who value precision. Lycée hôtelier du…
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Chef
Gerardo Viejo
Jugenheim in Rheinhessen, Germany
Gerardo Viejo took the Executive Chef role at Weekapaug Inn in Westerly, Rhode Island, in 2025, bringing a quietly assured presence to a property where the rhythm of the day is…
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Chef
Gerd Windhösel
Sonnenbühl, Germany
## The Path Patron and head chef duties sit together at Restaurant Hirsch in Sonnenbühl-Erpfingen, Baden-Württemberg, Germany, where Gerd Windh is named in both roles. The format…
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Winemaker, Domaine Ghislaine Barthod
Ghislaine Barthod
Chambolle-Musigny, France
Ghislaine Barthod took over the estate from her father in 1986. She is described as leading Domaine Ghislaine Barthod in Chambolle-Musigny, France. ## The Path Estate succession…
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Chef
Giacomo Primante
Bangkok, Thailand
In Lanciano, Italy, the first form of craft for Giacomo Primante was domestic: the women in his family, working at the stove and around the table, taught him that cooking could…
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Chef
Gianluca Renzi
Bologna, Italy
Chef Gianluca Renzi leads the kitchen at I Portici in Bologna, Italy, where the work reads as a study in balance: neo-classical, attentive, and tied to place. Tuscan references…
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Chef
Gianni Tarabini
Mantello, Italy
Chef Gianni Tarabini’s work at La Preséf in Mantello, Sondrio, Italy, is built around place as method: the landscape sits close to the table, and the menu reads as an argument for…
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Chef
Gilles Leininger
La Wantzenau, France
Gilles Leininger is chef-owner of Le Jardin Secret in La Wantzenau, France. That role puts him in charge of both the cooking and the restaurant’s identity, with Le Jardin Secret…
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Winemaker
Giorgio Flessati
Vicuña, Chile
Giorgio Flessati works in viticulture at Mayu in the Elqui Valley, Chile, where the job is defined by restraint, reading, and timing. Born in Trento, Italy, and from a long line…
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Chef
Giovann Attard
Augsburg, Germany
Giovann Attard's cooking is built on family agriculture and a working knowledge of seasonality. As he put it, “My father comes from a family of farmers, so we grew our own food.”…
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Chef
Giovanni Bruno
Brussels, Belgium
## The Path The family restaurant is where Giovanni Bruno started, before refining the métier at Il Caretto in Uccle, Belgium. That progression gives the work its base: restaurant…
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Chef
Giovanni Papi
Paris, France
Giovanni Papi's career is defined by an exacting head chef role at Armani/Ristorante in Dubai, a post that sits within a professional path spanning Sardinia, France, and the…
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Chef
Giovanni Papi (Armani Ristorante
Paris, France
Giovanni Papi’s profile is a long run at Armani/Ristorante in Dubai, United Arab Emirates: senior kitchen work, a controlled dining room, and a style built on roots, local…
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Chef
Giovanni Vanacore
Ravello, Italy
Since 2018, Giovanni Vanacore has been Executive Chef at Rossellinis in Ravello, Italy, where the kitchen works in step with the coast and the setting of Palazzo Avino. The post…
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Chef
Giuseppe Di Iorio
Rome, Italy
Giuseppe Di Iorio’s defining line has been Aroma Restaurant in Rome, where he has served as Executive Chef and Head Chef since 2010. That long appointment is the clearest marker…
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Chef
Goh Chye Oo
Rives-en-Seine, France
Modern cuisine is the stated working language at G.a. Au Manoir de Rétival in Rives-en-Seine, France. The claim is deliberately narrow: in Goh Chye Oo’s kitchen, the craft is…
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Winemaker
Greg Harrington
Walla Walla, Washington, United States
## The Climb Precision was the first school here: rooms where service had to stay exact and every decision showed up in the glass. The work required command, steadiness, and a…
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Chef
Guilhem Blanc-Brude
Opglabbeek, Belgium
Guilhem Blanc-Brude’s profile is built around the work of a chef propriétaire: the pace of service, the shape of a dining room’s rhythm, and the discipline required to keep a…
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Chef
Guillaume Besson
Strasbourg, France
At Les Funambules in Strasbourg, where Guillaume Besson has been chef since 2016, the work begins with appetite, then gets pared back by taste. The line — “I have always been…
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Owner
Guillaume d'Angerville
Volnay, France
## Career Arc The route from finance into vineyard ownership is not, by itself, a wine credential. In Guillaume d'Angerville's case, early work at JP Morgan in Paris, France,…
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Chef
Guillaume Guibet
Saint-Maximin, France
His career reads plainly: hotel school, commis work, then back into a kitchen. That stripped-down route suits a chef whose work is built less on display than on repetition,…
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Winemaker
Guillaume Lavollée
Meursault, France
Guillaume Lavollée is a Burgundy winemaker and the fourth-generation vigneron at Domaine Génot-Boulanger, alongside his wife Aude, managing 22 hectares across multiple…
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Chef
Guillaume Momboisse
Toulouse, France
Chef of SEPT in Toulouse, Guillaume Momboisse is a case of craft turning back on itself: first apprenticed at Le Sept, then kept on as an employee until 2016. The line of work…
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Winemaker
Guillaume Roffiaen
Chouilly, France
Since 2017, he has served as Chief Winemaker there, shaping Champagne through oenology, quality, and the long discipline of tasting. ## Coming Up The National Diploma of…
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Chef
Guillaume Veyssière
Angoulême, France
Guillaume Veyssi works at Les Sources de Fontbelle in Angoulême, France, on a simple regional brief: “We try to make quality regional products.” In practice, that puts place and…
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Chef
Guillermo Tellez
Berlin, Germany
In 2024, Guillermo Tellez moved into the Executive Chef role at The Lodge at Blue Sky and Yuta, bringing a farm-to-table approach shaped across Mexico, Philadelphia, and Chicago,…
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Chef
Guy Owen
St Mawes, United Kingdom
## Coming Up Training at Claridge’s, L’Etranger, and La Trompette gave Guy Owen a working base in polished kitchen discipline: rhythm, exactness, and the habit of cooking to…
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Chef
Guy Ravet
Mexico City, Mexico
## The Path Hospitality runs through Guy Ravet’s background, and the work reads like someone formed early by kitchens and service rather than drawn to them later. École Hôtelière…
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Chef
Haikal Johari
London, United Kingdom
The line runs through Singapore, Bangkok, and now London: a career built in fine dining, with European cuisine carrying an Asian twist as its through-thread. What gives that arc…
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Chef
Haley Duren
Orlando, Florida, United States
## Coming Up Training at Central New Mexico College shows up in Haley Duren’s work as control and repeatability, not flash. The foundation is technical: learn the mechanics, build…
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Chef
Halvar Ellingsen
Kvitnes, Norway
## Coming Up The making of a kitchen leader shows up early in the line: training with the Norwegian National Culinary Team, then moving through Bagatelle in Oslo, Palace Grill,…
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Winemaker
Hansjörg Rebholz
Siebeldingen, Germany
The handover is still best captured in his own words: “There was just no one to ask.” ## The Climb Running a family estate means taking on more than a name; it means carrying its…
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Harald Derfuß
Beuzet, Belgium
Modern cuisine defines Harald Derfu’s work, but the value of the label is in how it is practiced: as a method built on measure, sequence, and control. The cooking avoids excess…
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Winemaker
Heidi von der Mehden
Sebastopol, California, United States
Heidi von der Mehden has been the winemaker at Merry Edwards Winery in Sebastopol since 2018, but her path to that post was built over years of disciplined work in the cellar,…
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Chef
Heros De Agostinis
Rome, Italy
Heros De Agostinis leads INEO in Rome, Italy, with a cuisine built on contrast, pacing, and control. The work is organized around Journey Around the World, his signature tasting…
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Chef
Hideki Nishi
Paris, France
## The Climb At Neige d’Eté in Paris, France, Hideki Nishi works as Executive Chef, a position that places discipline, balance, and control at the center of the kitchen. The role…
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Chef
Hideto Takeda
Osaka, Japan
Charcoal-fired yakitori in a counter setting depends on short distance: cook to grill, skewer to ember, guest to decision. In Osaka, Hideto Takeda’s work is built in that narrow…
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Chef
Hiromitsu Nozaki
Tokyo, Japan
## Coming Up Washoku is built on controlled acts: the measured cut, the attentive simmer, and seasoning that supports rather than covers. In the professional kitchen, that…
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Hiroyuki Hashimoto
Tokyo, Japan
## The Path Since 2014, Hiroyuki Hashimoto has been chef of Sushi Hashimoto. That is the core fact, but it also describes a working method: the counter as a fixed point, the…
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Chef
Hiroyuki Hiramatsu
Tokyo, Japan
Classical Japanese kaiseki at Ajikitcho Bumbuan in Osaka is practiced through inherited technique, precise knife work, seasonal dashi, and continuity from the first-generation…
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Chef
Hitoshi Sato
Tokyo, Japan
Hitoshi Sato’s profile is defined by the Head Chef post at Hyakuyaku by Tokuyamazushi in Tokyo, Japan. The role is not incidental; it is the craft position through which his work…
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Chef
Honza Štěrba
Mcely, Czech Republic
Honza Štěrba has been the Executive Chef of Piano Nobile at Chateau Mcely since 2010, following a four-year stretch there as chef from 2006 to 2010. That continuity matters in a…
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Chef
Hubert Duchenne
Paris, France
Chef-owner of Restaurant H in Paris, Hubert Duchenne is associated with exacting work at a small scale. In a city that often favors bigger statements, his name stands for…
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Chef
Ignace Lecleir
Beijing, China
# Coming Up Temple Restaurant Beijing (TRB) has been shaped since 2012 by Ignace Lecleir’s dual role as proprietor and Executive Chef, with the title of proprietor marked in 2015…
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Chef
Ingi Son
San Francisco, California, United States
His language for the craft is direct: “I like to do Japanese food.” He has also said, “It's more of an art.” Ingi Son speaks in a register that leaves room for the plate to do the…
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Ippei Adachi
Tokyo, Japan
His kitchen is built around Cantonese technique: polished in execution, but anchored in the Hong Kong references that give the food its depth, aroma, and poise. At Ippei Hanten,…
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Chef
Irwin Durand
Paris, France
Chef-owner of Irwin in Paris, Irwin Durand came up through a restaurant culture that prizes control, pace, and clean execution. His work has been formed in kitchens where service…
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Chef
Ivan Azar
Mendoza, Argentina
Ivan Azar’s work reads as accumulation: long shifts, steady repetition, and study carried alongside service. Since 2019, he has held the role of Executive Chef at Casa Vigil in…
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Chef
Ivan Beacco
Odense, Denmark
## The Climb Ivan Beacco’s route runs through Roman cooking, which gives the work a fixed center across restaurant service and ownership. That line is visible in Acqua restaurant,…
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Chef
Ivan Orkin
New York City, New York, United States
Ivan Orkin has, since 2014, made his life in New York City with Ivan Ramen, where ramen is treated less as a menu category than as the room’s central logic. The work rests on a…
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Ivan Yuen
Oslo, Norway
Hailing from China, Ivan Yuen has built a career in large-scale kitchens where control, timing, and repetition matter as much as taste. His work in Dallas and Boston sits on top…
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Chef
Jack Logue
Blois, France
## The Climb Training at Buckley School, The Dalton School, and University of Colorado at Boulder set the baseline; the kitchen work came next, starting with an apprenticeship…
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Winemaker
Jacky Lorenzetti
Pauillac, France
Jacky Lorenzetti is tied most directly to the great wines of Médoc through his role as owner in charge of viticulture at Château Pédesclaux in Pauillac, where the work is defined…
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Chef
Jacky Tauvry
Mâcon, France
Jacky Tauvry is Executive Chef of Pierre in Mâcon, France. ## Career His working method was shaped in kitchens that prize discipline over noise. Arpège gave Jacky Tauvry an early…
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Chef
Jacob Kear
Kyoto, Japan
Jacob Kear runs LURRA° in Kyoto as chef and owner, and the work reads as a controlled progression: a chef post in New Zealand, then a Kyoto room organized around fire,…
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Chef
Jacques Faussat
Paris, France
Jacques Faussat has been chef of Jacques Faussat in Paris, France, since 2015. The defining line in his profile runs through Michel Guérard and Alain Dutournier, whose kitchens…
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Jacques Grange
Tain-l'Hermitage, France
## The Climb University of Dijon provided the technical base for Jacques Grange’s work: a grounding in method, measurement and the cellar decisions that shape a wine before it is…
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Winemaker
Jakob Schneider Jr
Niederhausen, Germany
## The Path Training at Geisenheim gave Jakob Schneider Jr the technical base; an internship at Knoll in Austria’s Wachau added a working sense of precision shaped by place. Those…
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Jákup Sumberg
Vancouver, Canada
Jákup Sumberg is the chef of Barbara in Vancouver, Canada, where his cooking is shaped by a disciplined respect for local sourcing and a finely tuned sense of precision. His…
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Chef
James Lowe
London, United Kingdom
## The Path Early kitchens shaped the discipline in James Lowe’s cooking. At Fat Duck, the work would have been exacting by default: focus, repeatability, and attention to detail.…
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Chef
Jamie Lee
Copenhagen, Denmark
## The Climb Michelin circuit in London gave Jamie Lee a disciplined grounding in the standards that shape a kitchen career: consistency, pace, and exacting execution. That early…
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Chef
Jan Boddenberg
Königsbronn, Germany
Jan Boddenberg is Executive Chef at Ursprung in Königsbronn, Germany, where Modern Swabian fine dining is built from regional forms kept legible and carried forward with…
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Chef
Jan Hendrik van der Westhuizen
Nice, France
## Coming Up Training at Stellenbosch and Bachelor of Arts gave Jan Hendrik van der Westhuizen a base that moved beyond the line into broader context: technique, language, and the…
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Chef
Jan Hildenhagen
Schriesheim, Germany
Jan Hildenhagen works as Küchenchef at RARO im Mühlenhof, where the job is less about display than about control of pace, timing, and service. In that kind of kitchen, the…
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Chef
Jan Menten
Tongeren, Belgium
Since 2002, chef-owner Jan Menten has run De Mijlpaal in Tongeren with a kitchen language that stays firmly French in spirit while leaving room for the unexpected. The work is…
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Chef
Jan Willem Punt
Ventabren, France
Jan Willem Punt’s work is built across three kitchens, from De Lindeboom New Style in Beek to the present pairing of Das August in Bad Nenndorf and Dan B. In Ventabren. ## The…
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Chef
Jane Gleize
Würzburg, Germany
## The Path French gastronomy is built on repetition, precision, and control, and Jane Gleize’s training follows that sequence closely. Lycée hôtelier de Sisteron gave her the…
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