The People · Page 38
The artisans of taste.
Chef
Ricardo Silva
Regensburg, Germany
The work turns on a tight cooking grammar: product, precision, emotion, with memory kept close to the pass. “This Spring Menu is personal. It’s made of memories of Sortelha, where…
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Chef
Riccardo Merli
Cornaredo, Italy
## The Path Training at Istituto alberghiero Cossa di Pavia gave Riccardo Merli a formal base before the pace of service took over. The next step, in the kitchen at D'O in…
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Chef
Riccardo Radice
Barcelona, Spain
Riccardo Radice is chef and founder of Fishølogy in Barcelona, and head chef at Fishology Restaurant in Barcelona. ## The Climb Chef-owner and head chef define the same line of…
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Chef
Richard Rocle
Saint Germain, France
Richard Rocle cooks at Terroirs de Cuisine in Lavilledieu, Ardèche, in an open kitchen where the work is on view and the line between pass and table stays direct. The food is…
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Chef
Richard Toix
Porticcio, France
Since May, Richard Toix has brought a precise hand to Le Charlie in Porticcio, where he serves as chef and director. The move adds another step to a career built on control of…
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Chef
Richard van Oostenbrugge
Frankenberg, Germany
Frankenberg provides a contained working frame for creative cooking: central Germany, a named dining room, and a menu identity not bound to a single inherited national line. At…
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Chef
Rick Bayliss
Chicago, Illinois, United States
## The Climb At Frontera Grill in Chicago, IL from 1987, the work centered on a clear Mexican vocabulary, and Rick Bayless built his early standing there as chef. That run at…
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Winemaker
Rick Kinzbrunner
Beechworth, Australia
## The Climb Training at University of California, Davis gave Rick Kinzbrunner a technical base that shows up in the precision of the wines that followed. At Brown Brothers in…
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Chef
Ricky Odbert
Paso Robles, California, United States
## The Path Since 2015, Ricky Odbert has been chef of Six Test Kitchen, a post defined by consistency and control rather than noise. The kitchen’s identity has been shaped by that…
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Winemaker
Rob Mann
Frankland River, Australia
Frankland River gives Rob Mann a fixed set of raw material: Syrah, Grenache, Mouvedre and Riesling for Swinney, worked into wines that read as the estate’s own language rather…
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Chef
Rob McDaniel
Liège, Belgium
## The Path Training at Auburn University and New England Culinary Institute gave Rob McDaniel an early grounding in both hospitality study and kitchen practice. From there, the…
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Robert Fiore
Calistoga, California, United States
Since 2020, Robert Fiore has served as head winemaker at Peter Michael Winery in Calistoga, United States, a role that reflects a steady, detail-driven approach built over years…
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Winemaker
Robert Smith
Napa, California, United States
Robert Smith is winemaker at Quixote Winery in Napa, United States. His path into that cellar rests on a Baccalaureate in Enology from California State University, Fresno,…
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Chef
Roberto Bottero
Rubiera, Italy
## The Path At Arnaldo Gastronomic Clinic in Rubiera, Italy, Roberto Bottero works within an Emilian code of cooking that is built on memory, repetition, and exacting control. The…
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Chef
Roberto Toro
Taormina, Italy
## The Path At Otto Geleng in Taormina, Sicily, Italy, the Executive Chef role sits on the kitchen’s line of decision, and Roberto Toro uses it to keep the room focused on place,…
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Chef
Robin Song
Guangzhou, China
His kitchens move from opening duties to chef and Executive Chef posts, with each step adding pressure, range, and room-control. The line is not a leap so much as an accumulation:…
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Chef
Robin van de Bunt
Ubachsberg, Netherlands
His ambition for the role was direct, unwavering, almost startling in its clarity: “I have always said: I will become chef of De Leuf.” That kind of certainty gives the work a…
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Chef
Rodrigo Rivera-Rio
Monterrey, Mexico
Rodrigo Rivera-Rio is identified with KOLI Cocina de Origen in Monterrey, Mexico, a restaurant so closely bound to his name that the two read as a single point of reference. The…
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Chef
Roger van Damme
Antwerp, Belgium
From 1994 to 2025, Het Gebaar in Antwerp, Belgium was Roger van Damme’s fixed point: chef and owner over a span long enough to define both his method and his address. Born in…
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Chef
Rolf Straubinger
Salach, Germany
## The Climb An Ausbildung zum Koch at Hotel Sonne Post in Murrhardt set Rolf Straubinger on a kitchen path defined by repetition, pressure and technique. The next posts sharpened…
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Chef
Romain Goyeneche
Arbonne, France
Owner and head chef at Lurrak in Arbonne, France, Romain Goyeneche works in a role that joins kitchen discipline to the stewardship of a house with its own clear identity. The…
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Chef
Romain Meder
Guainville, France
Before Romain Meder became chef-owner of Prévelle in Paris in 2025, the work had already been defined by accumulation: technique, discipline, and a sharpened culinary identity.…
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Winemaker
Roman Bratasiuk
Blewitt Springs, Australia
Roman Bratasiuk is the winemaker of Clarendon Hills in Blewitt Springs, Australia, working from a model that privileges continuity over churn. Trained as a biochemist and…
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Owner
Romaric Chavy
Meursault, France
Romaric Chavy is an eighth-generation winemaker at Domaine Chavy-Chouet, a 15-hectare estate in the Côte de Beaune with vineyards in Meursault, Puligny-Montrachet, St. Aubin,…
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Chef
Ron Blaauw
Amsterdam, Netherlands
## Where They Are Now A dining room’s energy has been part of Ron Blaauw’s brief as much as the food on the plate. The measure he named — that a room can be full and still not…
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Chef
Ronald Shao
Bangkok, Thailand
## The Path Chinese cooking is the base of Ronald Shao’s practice, and that background is what gives his work at Mia its structure. The kitchen reads that lineage not as…
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Chef
Ronald van Roon
The Hague, Netherlands
## The Path ROC Zadkine gave Ronald van Roon the base work: repetition, discipline, and the habits that hold a kitchen together when service starts moving fast. From there, the…
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Winemaker
Ronan Laborde
Pomerol, France
Ronan Laborde has led Château Clinet in Pomerol, France, since 2004, and that appointment defines the work: a long stewardship at a Bordeaux property where the scale is seasonal,…
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Chef
Rosa Macías
Granada, Spain
Her work is built around the counter, where service pace, room energy, and kitchen action stay in direct view. Rosa Mac’s profile is spare, but the line is clear: a cook whose…
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Chef
Rosmadec Le Moulin: Sébastien Martinez
Pont-Aven, France
Sébastien Martinez is executive chef at Rosmadec Le Moulin in Pont-Aven. ## Coming Up The progression through La Voile d’Or in Sables d’Or les Pins, Chez les Hello, La Grande…
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Chef
Rudy Langlais
Paris, France
Born in Saumur, in the heart of Pays de la Loire, Rudy Langlais came into a region where precision and tradition are part of the local grammar. That background suits a chef who…
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Chef
Rudy Villien
Pernand-Vergelesses, France
## The Climb A kitchen hierarchy often reveals the making of a chef. At Le Charlemagne in Pernand-Vergelesses (21), Rudy Villien spent 2021–2024 as second, a role built on…
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Chef
Ryan Smith
Atlanta, Georgia, United States
His work in charcuterie sits inside a wider discipline: precision, patience, texture, and seasoning handled with care. Ryan Smith has said, “The idea of \"everyone deserves good…
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Chef
Salvatore Morello
Parma, Italy
Parma gives Salvatore Morello a room with enough precision for composition to read cleanly, and Inkiostro is where that precision is put to work. On the plate, amberjack,…
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Chef
Sam Rogers
New York City, New York, United States
## The Path Training at the International Culinary Center gave Sam Rogers the technical base; the first kitchen shift was dishwasher work at a restaurant in Miami. That sequence…
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Chef
Samuel Clonts
New York City, New York, United States
## Coming Up Formal training at Institute of Culinary Education gave Samuel Clonts a framework for the pace and discipline of professional kitchens. That structure carried into…
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Chef
Samuel Lee Sum
Paris, France
## Coming Up Cantonese cooking at Shang Palace in Paris has been shaped by Samuel Lee Sum with restraint, seasonal judgment, and a clear line back to tradition. Since 2015, the…
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Chef
Sascha Kurgan
Berlin, Germany
Sascha Kurgan’s cooking is defined less by a long itinerary of kitchens than by a compact progression of head-chef work. The current post is head chef at Ole Liese, following…
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Chef
Sascha Stemberg
Velbert, Germany
## The Path Apprenticeship is where kitchen discipline gets built, and from 1996 to 1999 Sascha Stemberg trained as a cook at Gasthof Kuhs in Heiligenhaus. From there, the work…
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Winemaker
Sashi Moorman
Los Olivos, California, United States
## The Making Wine practice built across kitchen, cellar, and vineyard carries a different sense of timing. In Sashi Moorman’s case, Vassar College came before restaurant work as…
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Chef
Satoshi Ichjijo
Tokyo, Japan
Owner-chef work in Edo-style sushi depended on repeatable control: pressure over shari, rice seasoning, fish cutting, and the calibration of vinegar and salt. In Satoshi Ichjijo’s…
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Chef
Savio Perna
Positano, Italy
Positano sets the working pantry before it sets the view. In the cooking of Savio Perna, fish and seafood from the Bay of Salerno, fruit and vegetables shaped by the…
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Chef
Scott John-Hodgson
Ruka, Finland
The plate starts with the ingredient and the handling. Foraged mushrooms, local trout, wild berries, forest mushrooms, and Arctic char give Scott John-Hodgson’s cooking its…
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Winemaker
Sean Capiaux
Angwin, California, United States
Sean Capiaux has led that work since 2001 as president and winemaker, with a cellar philosophy that rejects ornament for its own sake and aims instead for wines that make the site…
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Chef
Sean Deckter
Freiburg im Breisgau, Germany
Sean Deckter’s work reads as accumulation: muscle memory, repetition, and responsibility built over time. At Cibo in Fort Myers, Florida, United States, the craft shows up in the…
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Sebastian Cihlars
Amtzell, Germany
## Career Sebastian Cihlars has built his work around precision, restraint, and the discipline of a kitchen that asks for clean technique over noise. At Reuter in…
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Chef
Sebastian Junge
Annecy, France
Sebastian Junge’s work is built on a disciplined view of modern cooking: sustainability, local sourcing, technical knowledge, and constant scrutiny of the raw material. The…
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Chef
Sebastian Kauper
Selzen, Germany
Chef Sebastian Kauper leads the kitchen at Kaupers Restaurant im Kapellenhof in Selzen, where the work is defined by precision, restraint, and a personal register rather than…
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Sebastián Weigandt
Saint-Didier-de-la-Tour, France
Before France, Sebastián Weigandt’s kitchen work was grounded in Mendoza, Argentina, where he served as Head Chef at Azafrán. In a region where food, wine, and landscape are…
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Chef
Sébastien Chambru
Fuissé, France
## The Climb At L'O des Vignes, Sébastien Chambru works from Burgundy as a kitchen language: regional produce, local terroir, and a French frame that stays attentive to place. The…
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Chef
Sébastien Martinez
Pont-Aven, France
Pont-Aven sets the terms here: season, locality, and plating treated with the care of composition, where color and balance carry as much weight as flavor. In Sébastien Martinez’s…
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Chef
Seita Nakahara
Singapore, Singapore
His Tokyo-Italian cooking is built on a tight exchange between Italian technique and premium Japanese produce, with seasonal ingredients flown in up to four times a week from…
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Chef
Servais Tielman
Maastricht, Netherlands
## Coming Up Training at Middelbare horecaschool in Heerlen and a stage student post at Winselerhof gave Servais Tielman the basic tools that still define the work: service pace,…
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Chef
Seth Stowaway
San Francisco, California, United States
At Osito, Seth Stowaway worked through live fire as a daily discipline, building an ambitious tasting menu around open-fire cooking. The food moved with a Southern register while…
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Chef
Shigeyuki Tsunoda
New York City, New York, United States
Shigeyuki Tsunoda is chef of Noda in New York City, United States, where the work centers on omakase sushi. The path between Sushi Iwa in Ginza, Tokyo, Japan, and Noda runs…
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Chef
Shingo Akikuni
Coral Gables, Florida, United States
## The Climb The sushi counter demands timing, composure, and exacting control, and Shingo Akikuni’s path has been built inside that frame. In 2017, he began as sous chef at Sushi…
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Chef
Shinji Harada
Tokyo, Japan
## The Honours At Aroma Fresca in Tokyo, recognition has followed a cooking style built on precision rather than embellishment. Shinji Harada’s Michelin star from the Michelin…
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Chef
Shinji Inoue
Lyon, France
The work behind that recognition is exacting and quietly merciless, built around ramen and bowls such as Shio Soba and Shoyu Tsuke Soba, each assembled from more than 30…
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Chef
Shinya Otsuchihashi
Tokyo, Japan
## The Path Precision, discipline, and service pressure are the through-line of Shinya Otsuchihashi’s training. Lyon, France, was the starting point, and it set the terms for the…
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Shogo Omiya
Tokyo, Japan
His cooking is organized around a single rule: the native flavor of each ingredient leads. In Shogo Omiya’s work, the ingredient is the point of reference, not a supporting note,…
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Chef
Shohei Yasuda
Tokyo, Japan
## The Climb Cooking school set the base for Shohei Yasuda’s method: measured, exacting, and built through repetition rather than display. The early professional pressure points…
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Chef
Shun Miyahara
Tokyo, Japan
Shun Miyahara’s work at GINZA OKUDA in Tokyo, Japan sits inside a discipline of restraint: measured execution, controlled movement, and the kind of precision that reads in the…
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Chef
Shun Shiroma
Dubai, United Arab Emirates
Before the Executive Chef role at ¡Toma! In Liège, Belgium, the work in Shun Shiroma’s hands had already been tested across several kitchens and markets. Sushi gave the first…
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Chef
Sigi Schelling
Munich, Germany
Sigi Schelling is chef at Werneckhof Sigi Schelling in Munich, Germany. In a trade that can reward speed and theatrics, the work reads differently here: measured, exacting, and…
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Chef
Simon Lang
Augsburg, Germany
## Coming Up At the core of Simon Lang’s cooking is a simple discipline: good, fresh produce sets the terms, and the kitchen’s job is to respect them. Since 2016, as Executive…
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Chef
Simon van Dun
Antwerp, Belgium
## Coming Up Simon van Dun began as chef at DIM Dining in Antwerp, Belgium in 2018. The work there asks for control: a kitchen where timing, balance, and exact placement matter as…
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Chef
Simon Wagner
Salzburg, Austria
At The Glass Garden in Salzburg, the cooking is modern but still carries the weight of origin. Simon Wagner, a native of Carinthia, leads the kitchen there, shaping menu…
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Chef
Siwoo Sung
Seoul, South Korea
## Coming Up Childhood familiarity with plants became the basis for Siwoo Sung’s work at Légume in Seoul, where plant-based Korean vegetarian cuisine is treated as a defined…
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Chef
Sriram Aylur
London, United Kingdom
## The Climb Working partner at Father’s restaurant in India in 1984 put Sriram Aylur into the day-to-day mechanics of service early: pace, discipline, and the close reading of a…
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Winemaker
Stacy Clark
St. Helena, California, United States
Stacy Clark’s work at Charles Krug Winery in St. Helena ran from 2011 to 2025, and it sits within a broader Napa Valley career built on repetition, technical control, and long…
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Chef
Stefan Meier
Nuremberg, Germany
## The Path Technique in a professional kitchen often starts with repetition, restraint, and respect for the product. Stefan Meier’s early formation at Herzogspark points to that…
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Chef
Stefan Neugebauer
Deidesheim, Germany
## The Path At Schwarzer Hahn, the work is built around Modern French cooking, but the emphasis is less on flourish than on control. In Deidesheim, seasonal rhythm sets the pace,…
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Winemaker
Stefano Migotto
St. Helena, California, United States
Trained at Scuola Enologica di Conegliano, he came into the trade with a technical base that values measurement, repetition, and attention from vine to bottle. In California, he…
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Chef
Steffen Szabo
Weigenheim, Germany
## Coming Up Since 2024, Steffen Szabo has been chef at Le Frankenberg in Weigenheim, Germany, working in a fine-dining setting that operates at Michelin-star level. ## Where They…
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Chef
Steins Traube: Philipp Stein
Mainz, Germany
Philipp Stein cooks at Steins Traube in Mainz, Germany, with farm-to-table discipline as the organizing principle rather than display. As the sixth-generation Stein at this…
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Chef
Stephan Garkisch
Berlin, Germany
## Coming Up Training at Herbert Beltlein's Altes Zollhaus gave Stephan Garkisch the base that many kitchens demand but few actually produce: discipline, precision, and a working…
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Chef
Stéphan Paroche
Belle-Église, France
## The Path At the start of Stéphan Paroche’s work, the craft is less about display than about returning to essentials: place, season, and the discipline of cooking with…
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Chef
Stéphane Chambon
Uccle, Belgium
## Coming Up Technique first. Stéphane Chambon built his early kitchen range as Executive Sous Chef at Le Royal Hotel Amman, Jordan, then as chef at Hotel Inter-Continental in…
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Chef
Stéphane Dattrino
Annecy, France
From the Beaujolais region to Annecy, France, Stéphane Dattrino’s path runs through produce, discipline and a long apprenticeship in proximity to one of the area’s defining…
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Chef
Stéphane Pitré
Paris, France
## Coming Up Formal training at Vannes (1996) sits behind a Modern French register built on precision and controlled presentation, with Stéphane Pitré moving through chef work at…
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Winemaker
Stephanie Jacobs
Rutherford, California, United States
From 2004 to 2008, Stephanie Jacobs led the Pinot Noir project at Cakebread Cellars in Rutherford, work that put her in direct contact with a grape that asks for restraint,…
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Winemaker
Steve Matthiasson
Napa, California, United States
# Steve Matthiasson Vineyard work sets the terms at Matthiasson Wines in Napa Valley, USA: soil condition, vine balance, seasonal pressure, and picking decisions before cellar…
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Winemaker
Stuart Hordern
Hunter Valley, Australia
Stuart Hordern’s work at Brokenwood Wines in Hunter Valley, Australia is built around a simple proposition: wine should register as place. The regional frame matters here, not as…
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Chef
Stuart Shaw
St Mawes, United Kingdom
Executive chef work at The Idle Rocks in St Mawes, Cornwall, is defined by proximity to the shoreline. At Reef Knot, the restaurant within the hotel, Stuart Shaw’s brief is…
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Winemaker
Sue Hodder
Coonawarra, Australia
Senior Winemaker at Wynns Coonawarra Estate in Coonawarra, Sue Hodder is closely linked with Cabernet Sauvignon, a grape that suits the discipline and composure of her work.…
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James Beard Award winner
Sue Zemanick
New Orleans, Louisiana, United States
As chef and owner of Zasu in New Orleans since 2018, Sue Zemanick’s work is grounded in The Culinary Institute of America in Hyde Park, New York, the training that sits behind her…
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Chef
Sushi Oya Not Found
Tokyo, Japan
## The Climb Sushi training at Sushi Yoshitake in Ginza, Tokyo, Japan set the base: a trainee sushi chef role in a house with a clear discipline around form and timing. From…
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Sven Evers
Radebeul, Germany
## The Climb Technique in Sven Evers’s career builds by repetition and placement: first at Romantikhotel Ahrenshooper Hof, then into the pace and discipline of VOX Restaurant,…
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Chef, En Pleine Nature
Sylvain Joffre
Quint-Fonsegrives, France
The work at En Pleine Nature, led by Sylvain Joffre since 2011, is modern, creative, farm-to-table cooking set in Quint-Fonsegrives, France. The register is built around product,…
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Chef
Sylvain Roux
Chazelles-sur-Lyon, France
Sylvain Roux cooks at Château Blanchard in Chazelles-sur-Lyon, France, with a kitchen language built for clarity: generous without excess, refined without stiffness, and anchored…
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Chef
Tabata Mey
Fossombrone, Italy
## The Path Training at Institut Bocuse and Institut Paul Bocuse in 2002 set the basis for Tabata Mey’s work in kitchens shaped by discipline and technical rigor. Those schools…
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Chef
Tadashi Shiraishi
São Paulo, Brazil
Tadashi Shiraishi’s work at KANOE in São Paulo sits in the register of Japanese omakase and sushi: composed, exacting, and built around subtraction. In a city that runs on pace…
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Winemaker
Tahmiene Momtazi
McMinnville, Oregon, United States
Tahmiene Momtazi’s work reads like cellar practice that has been repeated enough to become rhythm: measured, practical, and built over time. Since 2007, she has been winemaker at…
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Takaaki Tsuneyasu
Tokyo, Japan
In Tokyo, Towa uses wagyu as a structural element rather than a solo note. Under Takaaki Tsuneyasu, the restaurant moves through a kaiseki sequence that places the ingredient in…
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Takashi Uchitsu
Tokyo, Japan
## Coming Up Takashi Uchitsu works in tempura, a craft built on restraint, timing, and control. As chef of Tentempura Uchitsu, he sits at the center of a service where the point…
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Chef
Takeshi Araki
Singapore, Singapore
The kitchen work here is defined by quiet clarity: seasonal produce, contemporary and traditional techniques, refined knife skills, and a deliberate restraint that keeps each…
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Takinori Akayama
New York City, New York, United States
## The Path Seasonal kaiseki sets the structure at Tsukimi, and the work under Takinori Akayama is defined by control rather than abundance. Plates are pared to their essential…
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Winemaker
Takuan von Arnim
Franschhoek, South Africa
## The Path Cellar work at Haute Cabrière places Takuan von Arnim at the point where timing, balance, and finish matter most. As Cellar Master, his role sits inside the estate’s…
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Chef
Tap Supasit Kokpol
Bangkok, Thailand
Tap Supasit Kokpol cooks Contemporary Thai cuisine at Coda in Bangkok, using a contemporary tasting menu to work from familiarity toward restraint. ## The Path Today, Tap Supasit…
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Chef
Tatsuya Noda
Tokyo, Japan
Tatsuya Noda ## Career - **Executive Chef** — nôl, Tokyo, Japan - **Director** — nôl, Tokyo, Japan **Education:** Nakamura Culinary and Confectionery School, Fukuoka ## Signature…
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