The People · Page 35
The artisans of taste.
Chef
Jared Wentworth
Chicago, Illinois, United States
He has said he has been cooking for about 30 years, and the value of that span shows up in the way flavor is framed: not as a fixed style, but as a working range that has passed…
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Winemaker
Jason Kesner
Sebastopol, California, United States
Jason Kesner is president of Kistler Vineyards in Sebastopol, United States, and his career was formed inside the same place he now helps guide. That kind of return gives the work…
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Chef
Jason Tan
Singapore, Singapore
The point of **Oignon Jamboree** is technique used to reset the frame: Jason Tan takes onion, cooks different varieties five ways, and finishes with caviar so a background…
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Chef
Jay Youngdong Ch
Seoul, South Korea
## The Climb At Y'east, the work sits with Cho Young-dong (also shown as Youngdong Cho) in the role of chef & owner, with the kitchen framed around Eastern culinary culture and a…
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Winemaker
Jean Boxler
Niedermorschwihr, France
## Coming Up Since 1996, Jean Boxler has been the winemaker and proprietor at Albert Boxler in Niedermorschwihr, France, shaping a domaine defined by precision, patience, and the…
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Chef
Jean Imbert
Hamburg, Germany
head chef / Plaza Athénée in Paris, France The room may carry polish, but the cooking he describes is grounded in feeling: "But cooking has always felt very sentimental to me,…
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Chef
Jean-Baptiste Lavergne-Morazzani
Versailles, France
Jean-Baptiste Lavergne-Morazzani’s profile is built around a single kitchen, a single address, and a single distinction. At La Table du 11 in Versailles, France, the work is…
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Chef
Jean-Claude Bourgueil
Düsseldorf, Germany
## The Path A kitchen built on continuity shows up in the long run: exacting standards repeated day after day, and authority that comes from years on the line. As…
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Chef
Jean-Luc Rabanel
Arles, France
## Coming Up Place has been the constant in the work of Jean-Luc Rabanel: the first founding role at a restaurant in Tonneins (from 1995), then À Côté in Arles from 2008, and…
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Chef
Jean-Luc Tartarin
Le Havre, France
## The Climb Jean-Luc Tartarin cooks under his own name in Le Havre, and that arrangement carries its own discipline: every plate sits inside a single authorship. In 2025, the…
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Winemaker
Jean-Marc Pillot
Chassagne-Montrachet, France
## The Path Formal study at Institut Jules Guyot gives Jean-Marc Pillot’s work its technical base, but the deeper formation came in the family domaine, where the work was learned…
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Chef
Jean-Paul Acker
Saint-Étienne-du-Vauvray, France
## Coming Up Formal training at CFA in Colmar and Clarines d'Argent gave Jean-Paul Acker the base that later work depends on: repetition, precision, and the ability to hold a…
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Chef
Jean-Rémi Caillon
Courchevel, France
Jean-Rémi Caillon’s cooking reads as grounded and finely drawn, with season and place kept in view and simplicity held to a precise standard. ## The Path Training at…
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Chef
Jean-Sébastien Monné
Le Mans, France
## The Path Jean-Sébastien Monn’s route through kitchens is built on movement between houses, each stop sharpening a different part of the work. He was chef at Auberge de…
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Chef
Jean-Yves Guého
Nantes, France
## Coming Up At L'Atlantide 1874 - Maison Guého, Jean-Yves Guého is the chef responsible for the house’s daily pace and for the direction of its table. The restaurant name carries…
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Winemaker
Jeff Bundschu
Sonoma, California, United States
Jeff Bundschu’s story begins not in a boardroom but on the family estate in Sonoma, where he was raised among the vines and apprenticed early to the rhythms of the land. Long…
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Winemaker
Jeff Pisoni
Cazadero, California, United States
## The Path Training at California State University, Fresno gave Jeff Pisoni the technical base for a career that moved through some of California’s most respected cellars. The…
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Chef
Jeffrey Vella
Rovinj, Croatia
## The Route Discipline formed at Cap Aureo gives Jeffrey Vella’s later work its clearest through-line: a kitchen practice built around control, timing, refinement, and the full…
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Chef
Jenner Tomaska
Chicago, Illinois, United States
## Coming Up A disciplined run at Next in Chicago, Illinois (2016–2021) put Jenner Tomaska into the center of the city’s fine-dining circuit, where the work was measured under…
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Chef
Jereme Leung
Nanjing, China
## Career Executive Chef at Jiangnan Wok · Yun in Nanjing, China, Jereme Leung is identified with Modern Chinese cuisine and with the current expansion of Chinese fine dining. At…
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Chef
Jeremiah Langhorne
Washington DC, Washington DC, United States
His work is built on Mid-Atlantic cuisine, but the frame is broader: live-fire cooking, hyper-local sourcing, regional ingredients, and seasonality give Jeremiah Langhorne’s food…
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Chef
Jeremiah Tower
Efringen-Kirchen, Germany
His specialty is California cuisine, and the work reads as restraint applied with judgment. Jeremiah Tower’s cooking favors understatement over flourish: the aim is not to cover…
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Chef
Jérémie Le Calvez
Saint-Pol-de-Léon, France
## The Climb Training in CAP Cuisine and at Maison Coupel, Rennes gave Jérémie Le Calvez the base line: technique first, repetition second, precision throughout. That foundation…
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Jeremy Critchfield
Hangzhou, China
## The Climb Technique and line are the through-line in Jeremy Critchfield’s work: training at IUP Academy of Culinary Arts gave him the base, while HuntChef, Inc. (since 2009),…
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Chef
Jérôme Laurent
Berlin, Germany
The role is the frame here: Jérôme Laurent is cooking in Paris at Empreinte while also holding a post at Irma la Douce in Berlin. The work reads as split between two addresses,…
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Chef
Jérôme Mamet
Douvaine, France
In Douvaine, France, the kitchen’s rhythm starts before service: with the back-door deliveries, with the season, with what local producers can actually place on the pass. At Ô…
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Chef
Jerome Quilbeuf
Tokyo, Japan
At Ubuka in Tokyo, Jerome Quilbeuf works with a clarity that reads as structure: kuruma ebi fry and snow crab rice are the clearest expressions of a cook shaped by movement,…
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Chef & Co-Owner, L'Opidom
Jérôme Roy
Fondettes, France
Jérôme Roy is the chef and co-owner of the Michelin one-starred restaurant L'Opidom in Fondettes, near Tours, France, which he opened with his wife Valérie in 2019. Previously, he…
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Winemaker
Jesse Katz
Napa, California, United States
## The Climb Terroir-driven winemaking is the frame Jesse Katz gives his work. At The Setting Wines in Napa, where he has been winemaker and founding partner, the measure is how…
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Winemaker
Jim Clendenen
Santa Barbara, California, United States
Born January 11, 1953, Jim Clendenen built his name on Chardonnay and Pinot Noir, working them in a Burgundian register that leaned on structure, balance, and ageability. ## The…
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Chef
João Paulo Frankenfeld
Rio de Janeiro, Brazil
João Paulo Frankenfeld is chef of Casa 201 in Jardim Botânico, Rio de Janeiro, and head chef of cuisine at Le Cordon Bleu Rio de Janeiro. ## The Climb Technique and repetition…
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Chef
Joaquin Elizondo
Taipei, Taiwan
In 2018, Joaquin Elizondo took the Head Chef post at Mercedes me Store in Hong Kong, a clear marker of progression in a career built across kitchens in Hong Kong and Taiwan. Born…
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Chef
Jockl Kaiser
Nördlingen, Germany
Jockl Kaiser’s work is defined by continuity: one house, one kitchen, one set of standards carried forward over decades. As owner-chef of Wirtshaus Meyers Keller in Nördlingen,…
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Chef
Joe Morris
Aerzen, Germany
His cooking keeps returning to mushrooms, the specialty Joe Morris names without hesitation: “If I had to choose one, it would be mushrooms.” That answer is useful because it…
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Winemaker
Johan Jordaan
Stellenbosch, South Africa
Johan Jordaan’s work at Spier Wine Farm in Stellenbosch sits on a foundation laid early in the vineyards and cellars of Rawsonville. Growing up on a grape farm, he learned wine as…
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Chef
Johan Segers
Antwerp, Belgium
## The Path The founder role at 't Fornuis has been Johan Segers’s since 1977, and that continuity is the point. In a trade that often rewards movement, this kind of long…
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Chef
Johan Thyriot
Malataverne, France
Johan Thyriot’s work at Domaine du Colombier in Malataverne, France is built around a practical, ecological kitchen ethic. As Director Chef, he frames the craft in plain terms: he…
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Johannes Wuhrer
Öhningen, Germany
Johannes Wuhrer works the kitchen at Falconera in Öhningen, Germany, where the restaurant in Öhningen-Schienen is run as a classic family business. In that setting, Chef de…
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Winemaker
John Alban
Arroyo Grande, California, United States
“Extreme” in this cellar is a production choice tied to control of the whole chain. In John Alban’s usage, the word names a winery model where grape growing, winemaking, sales,…
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John Faulkner
Solvang, California, United States
John Faulkner’s documented career point lands in 2015 at Stolpman Vineyards in Los Olivos, where he served as assistant winemaker. That role places him inside the working…
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Chef
John Leon
Lyon, France
Chef de Cuisine John Leon works at Les Terrasses de Lyon, France, where his work is marked by control, pace, and a quiet level of precision suited to a polished dining room. His…
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Chef
Johnny Spero
Washington DC, Washington DC, United States
Born and raised in Maryland, Johnny Spero built a Washington, D.C. career through repetition, movement, and time in demanding kitchens. That route matters in the trade: it tends…
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Chef
Johnny Tsai
Taipei, Taiwan
## Coming Up Today, Johnny Tsai is chef of T+T, a role centered on the daily work of running a kitchen where timing, repetition, and control shape the plate. The title is brief;…
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Jon McGregor
Nara, Japan
## The Path Executive Chef at Aqua Restaurant in Beaufort, North Carolina defines Jon McGregor’s work today, but the title also marks the end of a long, methodical climb through…
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Chef
Jon Sybert
Washington DC, Washington DC, United States
Rye Bunny sets Jon Sybert’s current work inside a counter-service frame built for Mid-Atlantic seasonality: ramps folded into ravioli, anchovies laid over toast, fried chicken,…
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Chef
Jonas Mikkelsen
Ninove, Belgium
Before Magny in Copenhagen, Jonas Mikkelsen’s practical formation ran through Hotel Frederiksminde in Præstø. In 2010, he was head chef and partner there, working a role that…
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Winemaker
Jonathan Emmerich
Napa, California, United States
Jonathan Emmerich works at Silverado Vineyards in Napa, California, where the winery’s identity is tied closely to site and method. He came up through the lab before taking on…
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Chef
Jordan Nakasone
Laguna Beach, California, United States
Japanese omakase at R|O-Rebel Omakase in Laguna Beach, United States, is built around counter work: raw fish and shellfish, ingredients from Japan, and Japanese techniques…
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Chef
Jordi Grau
Soldeu, Andorra
## The Climb The line work through Tickets in Barcelona and Lío in Ibiza placed Jordi Grau in high-tempo kitchens before he moved into Andorra, where he took on the pass as Jefe…
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Chef
Jörg Scherle
Stuttgart, Germany
Jörg Scherle’s work at Stuttgart’s Hotel Zur Weinsteige is split between the kitchen and the house itself. As Part Owner and managing director, and as Executive Chef of the…
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Owner and Head Chef
Jörg Wissmann
Düsseldorf, Germany
Jörg Wissmann is the owner and head chef of Jae in Düsseldorf. His background includes Ringhotel Eggert in Münster, Wielandstuben in Hamm, Vendôme in Bergisch Gladbach, and…
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Chef
Jos Grootscholten
Amsterdam, Netherlands
## The Path At Noma in Copenhagen and Martin Berasategui in Spain, Jos Grootscholten picked up two distinct references points for modern kitchen discipline before moving through a…
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Chef
Joseph Abboud
Bad Sachsa, Germany
## Coming Up Training at Sorbonne gave Joseph Abboud a formal base before retail and merchandising taught the rest: at Thom McAn he worked dyeing women’s shoes, then moved to…
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Juan Manuel Barrientos
Illschwang, Germany
Born in Medellín, Colombia, on June 16, 1983, Juan Manuel Barrientos brings a Colombian culinary vocabulary to a German address. The work is grounded in Colombian cuisine and…
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Chef
Juan Manuel Feijoo
Mendoza, Argentina
Juan Manuel Feijoo is executive chef at Angélica Cocina Maestra in Mendoza, Argentina, where creative cuisine is built around a Wine First premise. The wine is chosen before the…
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Winemaker
Juan Pablo Solis
Mendoza, Argentina
Before Juan Pablo Solis became Head Winemaker at Bodega Kaiken, the work had already trained him in the habits that matter most in a cellar: patience, repetition, and close…
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Chef
Juan Ventureyra
Falkensee, Germany
Juan Ventureyra cooks at Sawito in Falkensee, Germany, where the work is shaped by farm-to-table discipline, seasonal sourcing, and the cadence of Brandenburg produce. The…
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Chef
Jules Rolland
Plomeur, France
## The Path Line-level training at Lycée Le Paraclet gave Jules Rolland the base of his craft. From there, the work stayed practical: direct service, close attention to place, and…
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Chef
Julian Karr
Lindau, Germany
Julian Karr has been executive chef of KARRisma in Lindau since 2017, and the title matches the way the kitchen is described: exacting, expressive, and run with calm control. The…
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Winemaker
Julian Langworthy
Pyrenees, Australia
## The Climb Adelaide University gave Julian Langworthy the technical base that later showed up in his work: discipline in the cellar, instinct under pressure, and a palate…
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Winemaker
Julianne Laks
Rutherford, California, United States
Julianne Laks was winemaker at Cakebread Cellars in Rutherford from 2002 to 2017. The work tied cellar analysis to vineyard calls: vintage tracking, night harvests, and…
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Pastry Chef
Julien Allano
Bonnieux, France
Julien Allano’s work at JU-Maison de cuisine in Bonnieux is organized less around display than around method. The cooking starts, by his own account, in the ingredients and the…
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Chef
Julien Binz
Ammerschwihr, France
Julien Binz’s kitchen reads from an Alsatian line of work, not from a break with it. Since 2015, the name Julien Binz has stood above the dining room in Ammerschwihr, but the…
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Chef
Julien Laval
Ouches, France
## The Climb Training at Lycée Jean Capelle gave Julien Laval the base, but the discipline of service came later, in kitchens where timing and composure are tested every day. As…
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Chef
Julien Lemarié
Rennes, France
Gault&Millau awarded Julien Lemari three toques in 2019, a marker of disciplined cooking built on precision, balance, and Franco-Japanese fusion cuisine. The work here is less…
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Chef
Julien Machet
Courchevel, France
Since 2006, Le Farçon in La Tania, Courchevel, France has been shaped by Julien Machet as both chef and owner. That kind of continuity gives the work a clear frame: one room, one…
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Chef
Julien Malaisse
Bouge, Belgium
Julien Malaisse’s cooking at Pré de chez vous in Bouge, Belgium, reads as the result of patient progression: built step by step, shaped by discipline, and held together by a clear…
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Chef
Julien Medard
Boulleret, France
## The Path Julien Medard’s line through professional kitchens reads as accumulation: service, repetition, and control, built in rooms where traditional cooking and technique had…
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Chef
Julius Reisch
Schwendi, Germany
## Coming Up The progression from Demi Chef de Partie to Chef de Partie to Head Chef traces a kitchen path built on repetition, control, and steady accumulation rather than abrupt…
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Chef
Junichi Matsuzaki
New York City, New York, United States
## The Path At Noz 17, Junichi Matsuzaki works from a discipline of quiet precision, where the role of chef is measured in timing, control, and consistency. The practice here is…
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Chef
Justin Bazdarich
New York City, New York, United States
Owner and executive chef at Oxomoco in Brooklyn, New York City, Justin Bazdarich has built a career through formal training, station discipline, and the shift from line work into…
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Winemaker
Justin Seidenfeld
Healdsburg, California, United States
Justin Seidenfeld’s work at Rodney Strong Vineyards in Healdsburg sits at the point where site, timing, and cellar discipline meet. In California wine country, that means reading…
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Kaoru Aihara
Tokyo, Japan
Owner-chef Kaoru Aihara of Simplicité in Tokyo, Japan, works from Kanagawa Prefecture with a kitchen logic built on sea, season, hand, and guest. At Simplicité, that logic shows…
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Michelin-starred chef
Katell Guillou
Luxembourg, Luxembourg
## The Climb Guillou’s work has been shaped by measured progression: a management career built through continuity, room-reading, and control of service rather than display.…
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Chef
Kazuki Arimoto
Singapore, Singapore
Japanese chef Kazuki Arimoto has built a profile around one room and one format: Omakase @ Stevens in Singapore. The move from Sous Chef in 2022 to Executive Chef did not widen…
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Chef
Kazuki Yaguchi
Tokyo, Japan
## The Climb Tempura training at Mikawa Zezankyo gave Kazuki Yaguchi a foundation built on timing, restraint, and close control of texture. In that kind of kitchen, the work is…
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Chef
Kazushige Suzuki
New York City, New York, United States
## The Path Training across Tokyo, Shanghai, and Hawaii gave Kazushige Suzuki a base built on movement, discipline, and range. That combination shows up in the way he works:…
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Chef
Keigo Kimura
Dijon, France
From that first proximity to hospitality, Keigo Kimura built a career in France by accumulation: training, then kitchens, then sharper control of texture, heat, and finish. The…
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Chef
Keita Aoyama
Tokyo, Japan
Keita Aoyama has led Sushi Keita in Tokyo as owner-chef since 2017, with the restaurant’s work anchored in Edomae sushi. The line runs from Sapporo training to Ginza…
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Chef
Keita Kitamura
Paris, France
Keita Kitamura cooks at apothéose in Tokyo with Cuisine de voyage as a working method: memory, landscape, and lived experience treated with the same seriousness as produce or…
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Winemaker
Keith Emerson
St. Helena, California, United States
## The Path Training at University of California, Davis set the technical base, but the craft got its early test in the pace and repetition of harvest work. Keith Emerson entered…
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Michelin-starred chef
Keith Yam Ka Lok
Hong Kong, Hong Kong
## The Path Keith Yam Ka Lok’s work is defined by a rare double appointment: executive chef at TUBER Umberto Bombana and executive chef at Cannubi, both in Tsim Sha Tsui, Hong…
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Chef
Kelly Conwell
Los Angeles, California, United States
Her work tracks the move from pastry precision into broader kitchen control: menus shaped by season, local flavor, and the discipline that comes from pastry training. Kelly…
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Chef
Kenji Ishizaka
Tokyo, Japan
Kenji Ishizaka has been owner-chef of Nishiazabu Taku in Tokyo since 2022, and the throughline in his work is a childhood aim kept in practical terms: cooking that leaves people…
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Chef
Kenny Friederichs
Noordwijk aan Zee, Netherlands
## The Path Fine-dining discipline is built through repetition: prep lists, sauces held in balance, service timing, and detail kept under pressure. At Latour in Noordwijk, The…
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Chef
Kenri Komada
Mie, Japan
He is the chef and owner of Komada in Mie Prefecture, Japan, where the work is measured in precise cuts, warm vinegared rice, and a seasonal omakase rhythm. ## The Path Technique…
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Chef
Kévin Garcia
Èze, France
Kévin Garcia took over as chef at La Table du Cap Estel in Èze, France, in 2025. That appointment puts the work in a clear frame: a Michelin-starred room, a Mediterranean setting,…
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Chef
Kevin Gardien
Saché, France
His public career arc is compact and specific: chef of Auberge du XIIème Siècle and the MICHELIN Guide France recognition in 2024. ## Coming Up Training at Notre Dame La Riche and…
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Chef
Kevin Gideon
Bernex, Switzerland
Kevin Gideon is the owner and Head Chef of Restaurant Kevin Gideon in Oldenburg, Germany, a restaurant carrying his name and the expectations attached to it. The stated target is…
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Chef
Kevin Graf
Ninove, Belgium
## The Climb At De Bakermat, the work of chef and uitbater has been Kevin Graf’s since 2014, and that pairing tells you as much about the craft as the title does. Cooking and…
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Winemaker
Kevin Vecchiarelli
Calistoga, California, United States
Kevin Vecchiarelli is Winemaker and General Manager at Constant Diamond Mountain Vineyard in Calistoga, United States, a dual role that joins cellar work with estate oversight. At…
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Chef
Kévin Villaret
Rouffiac-Tolosan, France
Kévin Villaret is the 2025 chef of Ô Saveurs in Rouffiac-Tolosan, France. The move caps a compact French-Swiss run built on control, pace, and a measured hand in the kitchen. His…
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Chef
Kim Geon
Seoul, South Korea
The MICHELIN Guide Seoul gave Goryori Ken in Seoul, South Korea, one star in 2022, putting Kim Geon’s work as chef-owner into the public record. The room is built for close…
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Winemaker
Kim Stare Wallace
Healdsburg, California, United States
Kim Stare Wallace is president and second-generation owner of Dry Creek Vineyard in Healdsburg, Sonoma County, California. The work is rooted in Dry Creek Valley, where place is…
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Chef
Klemens Gold
Großraming, Austria
In Großraming, Upper Austria, the plate begins with what the site can give: forest growth, a kitchen garden, and jars of house-made ferments. At RAU Nature-based Cuisine, Klemens…
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Chef
Koen Somers
Genk, Belgium
Koen Somers, Head Chef at De Kristalijn in Genk, Belgium, works in Modern French cuisine as a controlled register: product selection, detail, service rhythm, room feel, and first…
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Chef
Koen Verjans
Zonhoven, Belgium
Koen Verjans works from a product-first method at Innesto in Zonhoven. The line is plain: “The product is actually the base.” In practice, that puts the ingredient ahead of any…
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Chef
Koichi Katsumata
Tokyo, Japan
## The Trajectory Dessert-led omakase depends on timing, restraint and sequence rather than the usual savory-to-sweet arc. At Yama, Koichi Katsumata works as Executive Chef in a…
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Chef
Koichiro Oshino
Singapore, Singapore
Koichiro Oshino stands at Shinji (Bras Basah Road) in Singapore as a chef whose career reads like a measured evolution: from disciplined apprenticeship to confident authorship,…
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Winemaker
Konstantin Frank
Hammondsport, New York, United States
## The Path That founding did the practical work of setting up a permanent home for production, but it also fixed the family name in the region’s wine history. From that year on,…
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