The People · Page 45
The artisans of taste.
Chef
Toyoji Tanaka
Saga, Japan
Toyoji Tanaka runs Amegen in Karatsu, Saga, Japan, where the work is shaped as much by scale as by setting. The restaurant has 30 seats and sits in Hamatamamachi Gotanda, a rural…
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Chef
Zach Woodworth
Sedona, Arizona, United States
## The Path Sedona’s red-rock kitchens shaped the work of Zach Woodworth through repetition, timing, and the discipline required to hold a line in service. At Hummingbird at Mii…
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Daniel Fletcher
London, United Kingdom
His route through The Square, Fenchurch in London, and the restaurant now attached to his name reads as measured progression rather than sudden arrival. In 2017, Daniel Fletcher…
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Chef
Hidenori Iwasaki
Tokyo, Japan
At Eigetsu in Tokyo, Hidenori Iwasaki works in the quiet grammar of kaiseki: seasonal fish, mushrooms, crustaceans and occasional beef shaped into set meals with the delicate…
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Chef
Hiroshi Karashima
Fukuoka, Japan
Fukuoka is the working ground for Hiroshi Karashima, and the style fits the city’s register: beautiful fish handled with skill, red wine vinegar shari, and the quiet discipline of…
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Chef
Hiroyuki Naruke
Los Angeles, California, United States
Before Los Angeles, the formation traceable in Hiroyuki Naruke’s work runs through Tokyo and the discipline of Edo-style sushi. As head chef of Q Sushi in Los Angeles, United…
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Chef
Hiroyuki Takano
Tokyo, Japan
Edomae sushi at Kioicho Mitani in Tokyo, Japan, is practiced as a controlled counter craft: light curing, temperature management, seasonal sequencing, and immediate service. In…
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Jean-François Vachon
Montréal, Canada
## The Climb Training at ITHQ gave Jean-François Vachon the technical base for a career built on precision, restraint, and a disciplined read on classic form. The work then moved…
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Chef
John Hong
Los Angeles, California, United States
## The Path John Hong’s training starts with The Cooking and Hospitality Institute of Chicago, then moves into the tighter discipline of The Restaurant at Meadowood in Napa…
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Chef
Katianna Hong
Los Angeles, California, United States
Katianna Hong has been chef and partner at Yangban in Los Angeles since 2019, a position that followed Food & Wine naming her a Best New Chef in 2018. The record behind those…
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Chef
Kazuo Morita
Ishikawa, Japan
Kazuo Morita’s arc includes retirement as a sushi chef in 2017 and continued focus at Komatsu-Yasuke in Kanazawa, Ishikawa, Japan, where he is identified as Master Chef and Chef.…
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Kouji Makino
Kanazawa, Japan
His cooking sits at the point where Modern French technique meets local Japanese influence. That framework keeps the work disciplined: structure first, with place and restraint…
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Michael Jacob
Vancouver, Canada
## The Path Military service set the first terms of the work: Michael Jacob joined the U.S. Air Force, then helped run an officers club at a U.S. Air Force base in Michigan. That…
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Chef
Riku Yakushijin
Tokyo, Japan
## Coming Up Teaching sits at the base of Riku Yakushijin’s practice. From 2008, his work as a french cuisine instructor at Tsuji Culinary Institute required the kind of…
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Yoshinori Sano
Mie, Japan
Yoshinori Sano is the chef-owner of Hinode in Mie, Japan. In that dual role, the kitchen and the dining room answer to the same person: the one making the decisions, carrying the…
View →CEO, Tenute Lunelli
Alessandro Lunelli
Umbria, Italy
Alessandro Lunelli is Chief Executive Officer of Tenute Lunelli, the family wine company whose estates include Tenuta Castelbuono in Umbria. He represents the Lunelli family's…
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Chef
Charlie Chen
New York City, New York, United States
## Coming Up Line work in New York sharpens fast. Charlie Chen’s early kitchen experience at Din Tai Fung and Pinch Chinese in New York, NY, from 2017 shows that kind of…
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Chef
Enrico Schulz
Gothenburg, Sweden
Enrico Schulz is chef of Familjen in Gothenburg, Sweden, and that role sits within a career built through formal training, kitchen discipline, and long service across respected…
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Chef
Ettore Moliteo
Rome, Italy
Ettore Moliteo’s work is marked by a clear sequence of kitchens: Catania in Sicily, where he was born and grew up; Mater Terrae in Rome, where he held the Executive Chef title;…
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Chef
Eyal Jagermann
London, United Kingdom
## The Path Technique and floorcraft sit together in Eyal Jagermann’s work. Since 2016, the Head Chef at The Barbary in Neal's Yard, London has come into the kitchen with a…
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Chef
Henry Zhang Zhicheng
Macau, Macau
Henry Zhang Zhicheng has been Executive Chef of Drunken Fish in Macau since 2024. The role sits at the end of a career built through progressive kitchen leadership, beginning at…
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Chef
Hisayuki Takeuchi
Tokyo, Japan
Hisayuki Takeuchi is identified with Tempura Taku in Tokyo, where tempura is the craft attached to his name. The association is exact enough that the work reads before the…
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James Mitchell
London, United Kingdom
James Mitchell cooks at Westerns Laundry in London with seafood as the through-line and a rum baba as the menu’s fixed point. That dessert has stayed on through the seasons,…
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Javier Pérez-Batallón
Madrid, Spain
## Where They Are Now Technique at School of Simone Ortega set the basis of Javier Pérez-Batallón’s kitchen discipline: repetition, concentration, respect for product, and timing.…
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Chef
Jeremie Cometto-Lingenheim
London, United Kingdom
Jeremie Cometto-Lingenheim’s work is rooted in London, but the line he draws around it stays plain: French by nationality, based in London since 1995, and more of his life lived…
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Chef
Junya Minato
Imari, Japan
His practice is Italian cooking tied to stock he raises himself, with beef and milk treated as materials whose final handling happens in front of the guest. ## Coming Up…
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Karen Taylor Waikiki
Sonoma, California, United States
Karen Taylor Waikiki cooks from the Regional Mexican traditions that define El Molino Central in Sonoma, United States. ## The Climb Work at La Casa Mexican restaurant in Sonoma…
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Mitsuhiko Shimomura
Tokyo, Japan
Mitsuhiko Shimomura is Executive Chef of Tempura Shimomura in Tokyo, Japan, where tempura is the defining craft and the basis of the Michelin Guide’s 2024 recognition. At Tempura…
View →Head Chef, HIDE Kuala Lumpur
Ng Yi Shaun
Kuala Lumpur, Malaysia
Kuala Lumpur-born Ng Yi Shaun is the head chef of HIDE Kuala Lumpur. After completing a law degree in the United Kingdom, he changed careers, studied at the Culinary Institute of…
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Chef
Rafiq Salim
New York City, New York, United States
## Coming Up A kitchen point of view can be built from movement as much as from station work. In Rafiq Salim’s case, the frame includes college in Boston, years in New York City…
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Chef
Ricardo Sanz
Madrid, Spain
Ricardo Sanz’s current work is defined by two chef posts in Madrid: Ricardo Sanz Wellington and Kabuki. That concentration matters. It points to a kitchen life built on…
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Chef
Rodney Scott
Charleston, South Carolina, United States
Born on November 1, 1971, Rodney Scott has built his work around whole hog barbecue, a format he has described as rare. The fact sits at the center of the practice: in Scott’s…
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Chef
Sotto Not Found
Edinburgh, United Kingdom
That kind of notation keeps the entry usable as a trade reference, with no excess language and no drift from the floor. In that format, the emphasis stays on placement rather than…
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Stuart Tattersall
London, United Kingdom
The work is anchored in place, not in abstraction: Norfolk venison and local beef on one side, Kolkata home cooking and regional Indian influence on the other. In Stuart…
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Chef
Tássia Magalhães
São Paulo, Brazil
Founder/operator of Lita since 2025, Tássia Magalhães works from a Contemporary Italian register shaped by Brazilian reference points. The structure was built through Hotel Escola…
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Chef
Thorsten Schmidt
Copenhagen, Denmark
He is from Germany. ## The Climb Training in Bremen, Germany and France gave Thorsten Schmidt the technical base that later carried into service at Malling & Schmidt in Skagen,…
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Chef
Antonio Carmona
Vera, Spain
The kitchen at Terraza Carmona in Vera, Spain has worked under Antonio Carmona as head chef since 1991, carrying a line of Almería cooking through service rather than display. The…
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Chef
Chris Royster
Boulder, Colorado, United States
Above Boulder, Colorado, Flagstaff House works with the weather rather than against it: local, seasonal, sustainable products, and close attention to each ingredient’s brief run…
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Chef
Jamie Shears
London, United Kingdom
Mayfair gives native cooking two working formats: the dining-room plate and the pub table. In Jamie Shears’s kitchens, Mount St. Restaurant & Rooms carries the more composed…
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Chef
Masahito Ueki
Tokyo, Japan
The working frame at AZUR et MASA UEKI in Tokyo is French cuisine read through local ingredients and the stated idea of Japanese Spirit, Western Learning. In Masahito Ueki’s…
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Ramón Piñeiro
Logroño, Spain
## The Path Exactitude and patience shape this kitchen lineage. Ramón Piñeiro trained at School of Luis Irízar, where the technical base and discipline were set early. He then…
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Chef
Robert Trzópek
Warsaw, Poland
Born in Gdynia, Robert Trz speaks about Polish cooking with a clarity that cuts past nostalgia and cliché. The claim is plain: there is more to Polish cuisine than bigos,…
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Chef
Ryuichi Utsumi
Paris, France
Executive chef at Restaurant ERH in Paris, France, is the title that defines Ryuichi Utsumi’s public work. At the restaurant, his French cuisine carries a distinctly Japanese…
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Chef
Alberto Morello
Este, Italy
Alberto Morello’s work at Gigi Pipa in Este is built on pizza as a disciplined craft: shaped by training, repetition, and the accumulation of small decisions at the pass. Born in…
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Chef
Daniele Ferrara
Pontecagnano Faiano, Italy
Daniele Ferrara’s story is one of instinct maturing into authority, a career shaped less by grand detours than by a steady deepening of conviction. Since 2018, he has led I…
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Chef
Daniele Ferrara - Valerio Iessi
Pontecagnano Faiano, Italy
Daniele Ferrara - Valerio Iessi has been the pizzaiolo and owner of I Borboni in Pontecagnano Faiano, Italy, since 2018. The work at the center of that house is a pizza project…
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Chef
Davide Fiorentini
Faenza, Italy
## The Climb Pizza rewards repetition when the same oven, bench, room, and service rhythm are worked over years. Since 2011, Davide Fiorentini has been the founder and Executive…
View →Pastry Chef, Gaggan at Louis Vuitton
Dej Kewkacha
Bangkok, Thailand
Dej Kewkacha is the award-winning pastry chef at Gaggan at Louis Vuitton in Bangkok. He shapes the dessert programme for the luxury collaboration, bringing contemporary pastry…
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Chef
Gioacchino Gargano
Altavilla Milicia, Italy
## The Path Scuola alberghiera gave Gioacchino Gargano the first framework: discipline, repetition, and the basics of professional service. From there, the work moved through…
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Chef
Giovanni Santarpia
Florence, Italy
From Castellammare di Stabia, Giovanni Santarpia carries the colors and flavors of the Neapolitan gastronomic tradition to Florence, where he serves as Executive Chef of Giovanni…
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Chef
Liam Tomlin
Cape Town, South Africa
## Today Work at the bottom of the kitchen hierarchy often teaches the habits that matter most later: cleanliness, pace, and respect for sequence. Liam Tomlin began at the Royal…
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Chef
Luca Mastracci
Frosinone, Italy
In Frosinone, the work reads as a study in dough, ovens, and accumulation. Born in Priverno, Luca Mastracci built his practice through pizzeria work across Lazio, learning service…
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Chef
Melissa Kelly
Orlando, Florida, United States
Melissa Kelly is the Executive Chef and proprietor of Primo in Maine. The cooking there is Italian and Mediterranean in structure, but its center of gravity stays local. Maine…
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Chef
Pierluigi Police
Arezzo, Italy
## Coming Up Pizza service at ‘O Scugnizzo is carried here by Pierluigi Police in two linked roles: pizzaiolo e titolare and chef. That pairing places the work in the same hands…
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Chef
Pietro Fontana
Somma Vesuviana, Italy
Pietro Fontana’s work at I Fontana in Somma Vesuviana, Italy, is built on the vocabulary of Authentic Neapolitan pizza, pizza al taglio, and pizza in pala. Since 2020, that…
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Chef
Sandro Cubeddu
Sassari, Italy
Sandro Cubeddu works pizza through sourdough fermentation, technical research, and careful refinement at Re I Mi in Sassari. The style reads contemporary without breaking from…
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Chef de Cuisine, Seafire Steakhouse & Bar
Steven Fair
Dubai, United Arab Emirates
Steven Fair is Chef de Cuisine at Seafire Steakhouse & Bar, a New York-style steakhouse located at Atlantis, The Palm in Dubai. With more than 10 years of contemporary American…
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Chef
Tomer Tal
Tel Aviv, Israel
## The Climb At George & John, the Executive Chef title gives Tomer Tal responsibility for pace, standard, and the way a menu reads from one plate to the next. The work is…
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Chef
Valerio Iessi
Pontecagnano Faiano, Italy
His public profile is defined by the work at I Borboni Pizzeria, where dough handling, oven control, and repetition make the terms of the job visible, and where La pizza dei…
View →Head Chef, Gaggan at Louis Vuitton
Vix Rathour
Bangkok, Thailand
Vix Rathour is the chef leading Gaggan at Louis Vuitton in Bangkok. Working within Gaggan Anand's collaboration with the French fashion house, Rathour directs seasonal menus that…
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Chef
Yosuke Machida
San Francisco, California, United States
That early formation gave Yosuke Machida’s career a clear through-line: repeated exposure to demanding kitchens, then the added responsibility of leading them. Across the Bay Area…
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Winemaker
Albert Gesellmann
Deutschkreutz, Austria
## The Climb In the cellar and the vineyard, the work at Weingut Gesellmann calls for both winemaking and ownership, and Albert Gesellmann holds those responsibilities together in…
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Winemaker
Alberto Zenato
Peschiera del Garda, Italy
## The Climb At Zenato in Valpolicella, Alberto Zenato is mainly responsible for the vineyards and the winery, a remit that puts site work and cellar decisions under the same…
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Co-Founder
Alex Bachelet
Dezize-lès-Maranges, France
Alex Bachelet is a French winemaker and co-founder of Domaine Bachelet-Monnot, established in 2005 with his brother Marc. The brothers farm vineyards totaling over 20 hectares…
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Winemaker
Alexandre Bachelet
Dezize-lès-Maranges, France
Domaine work in Burgundy starts with address as much as with cellar practice. In Dezize-lès-Maranges, France, the public identity of Alexandre Bachelet is tied to Domaine…
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Winemaker
Alfio Cavallotto
Castiglione Falletto, Italy
## The Climb At Cavallotto in Castiglione Falletto, Piedmont, Italy, the work begins where vineyard rhythm and cellar discipline meet family continuity. Alfio Cavallotto’s…
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Winemaker
Álvaro Palacios
Villafranca Del Bierzo, Spain
The work at Álvaro Palacios in Priorat is built around regional expression rather than cellar spectacle: wines intended to carry the character of place, with tradition and newer…
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Winemaker
Andi Kollwentz
Großhöflein, Austria
## The Climb At Weingut Kollwentz in Großhöflein, Austria, the work is defined by continuity, patience, and cellar discipline, and Andi Kollwentz has shaped his tenure there…
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Winemaker
Andrea Franchetti
Passopisciaro, Italy
Andrea Franchetti founded and made the wines at Passopisciaro on Mount Etna, Sicily, Italy, from 2000 to 2021. Long before that volcanic chapter, his wine life had already begun…
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Winemaker
Andreas Sattler
Gamlitz, Austria
Andreas Sattler works the cellar at Familienweingut Sattlerhof in Gamlitz, Austria, where winemaking is tied to the vineyard and to family memory of the site. “My brother and I…
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Winemaker
Anita Nittnaus
Gols, Austria
Certified organic is the framework around which the work at Weingut Anita & Hans Nittnaus is built. In Gols, Burgenland, Austria, Anita Nittnaus has helped define an estate whose…
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Winemaker
António Luís Cerdeira
Melgaço, Portugal
His work is narrowly drawn and well defined: a long concentration on Alvarinho at one estate, shaped by patience, exacting methods, and close attention to place. ## Coming Up…
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Winemaker
Antonio Moretti Cuseri
Castiglion Fibocchi, Italy
Antonio Moretti Cuseri founded Tenuta Sette Ponti in Castiglion Fibocchi in 1990, and from that point forward his name became the estate’s wines. The work is built around a clear,…
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Winemaker
August Kesseler
Rüdesheim (Assmannshausen), Germany
## The Climb The work here is built on inheritance handled as responsibility, not ornament. At Weingut August Kesseler in Rüdesheim (Assmannshausen), Germany, August Kesseler took…
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Winemaker
Bernhard Ott
Feuersbrunn, Austria
## Coming Up At Weingut Bernhard Ott in Feuersbrunn, the work begins in Wagram: a family line, a site, and a set of farming decisions that shape the wine before it ever reaches…
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Winemaker
Carolin Spanier-Gillot
Bodenheim, Germany
## Career Carolin Spanier-Gillot has been winemaker at Weingut Kühling-Gillot in Bodenheim since 2006, and the estate has been in her hands since that same year. That pairing of…
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Winemaker
Christian Dautel
Bönnigheim, Germany
## The Climb At Geisenheim University and the University of Bordeaux, Christian Dautel built the formal side of the job that underpins cellar work: site reading, grape handling,…
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Winemaker
Christoph Neumeister
Straden, Austria
From childhood work among the vines in Straden to taking over Weingut Neumeister in 2006, Christoph Neumeister has stayed tied to one landscape while the reach of his work has…
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Winemaker
Cristian Ridolfi
Grezzana, Italy
Director at Cantina Santi in 2024 marks a current point in Cristian Ridolfi’s career, but the title reads as the result of a longer working pattern: cellar discipline, estate…
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Winemaker
Danielle le Roux
Stellenbosch, South Africa
## Coming Up Danielle le Roux’s early work started in service and moved quickly into the cellar, beginning as a wine guide at Vinopolis Wine Museum in near London Bridge, London.…
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Winemaker
Dario Pieropan
Soave, Italy
Dario Pieropan works the Pieropan estate in Soave, Italy, inside a family name long tied to the region’s most poised white wines. Born in 1978, and the second son of Leonildo…
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Chef
David S. Haick
Bradford, Pennsylvania, United States
## Where They Are Now At The Lodge at Glendorn in Bradford, Pennsylvania, the kitchen runs on a rotating four-course prix fixe menu built from seasonal ingredients sourced from…
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Winemaker
Dörte Näkel
Dernau, Germany
Dörte Näkel’s work at Weingut Meyer-Näkel in Dernau is anchored in Spätburgunder and in the measured work of cellar and vineyard decisions that have to hold up wine by wine. As…
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Winemaker
Elisa Scavino
Castiglione Falletto, Italy
Elisa Scavino works in Barolo from Castiglione Falletto, where the discipline of the wine is the place it comes from. Born in Cuneo, near the French border, she comes from a…
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Enrica Scavino
Castiglione Falletto, Italy
Her work is tied to Paolo Scavino in Castiglione Falletto, Italy, where she has spoken with precision about vintage character, saying, "2016 is the vintage that producers all…
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Winemaker
Erwin Sabathi
Leutschach, Austria
## Coming Up The Sabathi family winegrowing tradition dates to 1650, and that continuity sits behind the cellar language Erwin Sabathi uses without ornament: “Our wines reflect…
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Winemaker
Eugenio Palumbo
Castiglione Falletto, Italy
## Coming Up Since 2011, Eugenio Palumbo has served as director and head winemaker of Vietti, where the cellar work sits at the center of the estate’s technical and stylistic…
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Winemaker
Franco Bernabei
Jerzu, Italy
## The Path Consulting oenology depends on reading vineyards, vintners, and harvest conditions without forcing a single formula onto different sites. In that register, Franco…
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Winemaker
Franz Hirtzberger
Spitz, Austria
## The Climb In Spitz, Wachau, Austria, Weingut Franz Hirtzberger is worked as both family house and technical discipline, and Franz Hirtzberger’s role as winemaker and co-runner…
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Winemaker
Franz Proidl
Senftenberg, Austria
Franz Proidl stands at the heart of Weingut Familie Proidl in Senftenberg, Austria, where his work is shaped less by haste than by a disciplined attentiveness to what the wine is…
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Winemaker
Friedrich Wilhelm Becker
Schweigen-Rechtenbach, Germany
## Coming Up Since 2005, Friedrich Wilhelm Becker has been owner and winemaker at Weingut Friedrich Becker in Schweigen-Rechtenbach, where the house style is built around Pinot…
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Winemaker
Georg Prieler
Schützen, Austria
His work stays centered on the estate, with the region’s character carried through to the glass. ## Coming Up At Weingut Prieler in Schützen am Gebirge, Georg Prieler began as an…
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Winemaker
Gerhard Markowitsch
Göttlesbrunn, Austria
Gerhard Markowitsch’s work at Weingut Gerhard Markowitsch in Göttlesbrunn is defined by continuity, concentration, and a narrow stylistic field: red wines. That combination…
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Winemaker
Gernot Heinrich
Gols, Austria
Gernot Heinrich makes wine at Weingut Gernot und Heike Heinrich in Gols, Austria, where vineyard work and cellar decisions have long been held to the same standard of restraint…
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Winemaker
Gianfranco Gallo
Mariano del Friuli, Italy
Winemaking at Vie di Romans, in Mariano del Friuli, Italy, is built around a single handover: in 1978, Gianfranco Gallo took over the family cellar and vineyards. From there, the…
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Winemaker
Giuseppe Tasca
Palermo, Italy
## Coming Up Winemaking at Tasca d'Almerita puts Giuseppe Tasca at the point where family continuity, vineyard stewardship, and bottle-by-bottle decision-making meet. The job is…
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Winemaker
H.O. Spanier
Bodenheim, Germany
## Coming Up At Battenfeld-Spanier, H.O. Spanier has been founder, winemaker, and vineyard manager since 1991, a sequence that shows the work as accumulation rather than…
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Winemaker
Hannes Reinisch
Tattendorf, Austria
## The Path In Tattendorf, in Austria’s Thermenregion, the work at Weingut Familie Reinisch is built on continuity: vineyard rows, family name, and site all point back to the same…
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Winemaker
Hans Nittnaus
Gols, Austria
# Hans Nittnaus ## The Path Hochschule für Musik und darstellende Kunst, Wien gave Hans Nittnaus a disciplined start: precision, timing, and attention to detail before wine became…
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Chef
Hideo Mochizuki
Tokyo, Japan
## The Making Cha-kaiseki gives the cooking at Tagetsu its working grammar: measured sequence, seasonal attention, and control over small variables that decide the meal. As…
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