The People · Page 48
The artisans of taste.
Winemaker
Giuseppe Benanti
Viagrande, Italy
## The Path Giuseppe Benanti’s career moved between corporate leadership and vineyard work, with the same steady discipline carrying through both. In Sicily, he served as…
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Winemaker
György Lőrincz
Egerszalók, Hungary
## Coming Up Since 1999, winemaking at St. Andrea Winery has been defined by continuity, and György Lőrincz has been the one carrying that line forward. The work is centered in…
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Winemaker
Hannes Reeh
Andau, Austria
Austrian winemaking at Weingut Hannes Reeh in Andau is built around continuity between cellar and vineyard, with Hannes Reeh’s name tied directly to the estate itself. He took…
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Winemaker
Horst Gager
Deutschkreutz, Austria
Horst Gager leads Weingut Gager in Deutschkreutz, where the house style is built on restraint, precision, and patience. Low yields, careful oak ageing, and time are used as…
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Winemaker
Isabella Pelizzatti Perego
Sondrio, Italy
Isabella Pelizzatti Perego has been winemaker at Ar.Pe.Pe. in Sondrio since 2004. That tenure is the point: years spent inside one house, carrying the work forward with enough…
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Winemaker
Jan Eymael
Bad Dürkheim, Germany
## The Path At Weingut Pfeffingen in Bad Dürkheim, Germany, the work is defined by continuity: Jan Eymael is the owner and winemaker, and that position binds present practice to…
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Winemaker
Jesús Baigorri
Samaniego, Spain
At Bodegas Baigorri in Samaniego, Spain, the work is organized around gravity-flow winemaking and architecture-led wine production, with the building and the cellar method treated…
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Johannes Thörle
Saulheim, Germany
Johannes Thörle holds the winemaker role at Weingut Thörle in Saulheim, where cellar decisions and vineyard timing sit inside the same daily discipline. The work reads as measured…
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Winemaker
Karsten Peter
Niederhausen, Germany
Modern cellar technology enters the work only when it serves the estate’s traditional style. That rule frames Karsten Peter’s approach: place-led, detail-driven, and uninterested…
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Winemaker
Kurt Feiler
Rust, Austria
Kurt Feiler became owner of Weingut Feiler-Artinger in Rust, Austria, in 2013, taking on a family estate whose standards were already set by prior generations. As the third…
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Winemaker
Leopoldo Franceschi
Montalcino, Italy
His work is tied to producing wines of distinction through traditional winemaking, with wines matured in large casks at the estate. The focus is direct: ownership, cellar…
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Winemaker
Lorenz Haas-Allram
Straß im Straßertale, Austria
Since 2015, winemaking at Weingut Allram in Straß im Straßertale, Austria has been paired with running the family business, a dual role Lorenz Haas-Allram stepped into the same…
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Winemaker
Ludwig Hiedler
Langenlois, Austria
Ludwig Hiedler works as winemaker at Weingut Hiedler in Langenlois, Austria, with Grüner Veltliner and Riesling at the center of the estate’s everyday work. In a region that…
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Chef
Luis Maldonado
Quito, Ecuador
A Venezuelan-born cook, Luis Maldonado moved to Ecuador in 2017 and set his work around a plain directive: “We focus on showing the local product.” That principle gives the…
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Chef
Luke Frankie
London, United Kingdom
The line that follows includes Dock Kitchen in Ladbroke Grove, Spring at Somerset House, and the north London room where he first took charge in 2017. ## Coming Up Training at…
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Manfred Ebner-Ebenauer
Poysdorf, Austria
## Coming Up Training at Weinbauschule Krems gave Manfred Ebner-Ebenauer a working base in precision, technique, and craft. That foundation shows up in the way decisions are made:…
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Winemaker
Markus Altenburger
Jois, Austria
## The Path A family estate in Jois, Austria can read as inheritance, but in Markus Altenburger’s case it also reads as return. Weingut Markus Altenburger is the place where his…
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Winemaker
Markus Huber
Reichersdorf, Austria
## Career Markus Huber is the tenth-generation winemaker of Weingut Markus Huber in Reichersdorf, Austria. Since 2000, he has taken over four hectares from his father at the…
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Winemaker
Markus Klumpp
Bruchsal, Germany
Markus Klumpp works as winemaker at Weingut Klumpp (Bruchsal), and the estate’s idea of origin is treated there as working method, not branding. The wines are built from soil,…
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Winemaker
Max von Kunow
Konz-Oberemmel, Germany
The estate’s history begins in 1803 with the former St. Maximin monastery estate, and that line still sets the terms at Weingut von Hövel. In the Saar, that kind of continuity…
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Winemaker
Michael Kerschbaum
Horitschon, Austria
## Coming Up Chief oenology and winemaking at Weingut Kerschbaum sits with Michael Kerschbaum in the Horitschon cellar, where decisions are made by season, fermentation, and the…
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Nao Motohashi
Tokyo, Japan
Nao Motohashi is a Japanese chef at JULIA in Tokyo, and the work there is read as contemporary Japanese cooking with restraint and control. In a field shaped by hierarchy and…
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Chef
Nasim Alikhani
New York City, New York, United States
She opened Sofreh in 2018 and built it around Persian cuisine, framing the work in plain terms: “My whole mission is to introduce this exquisite food in an accessible and…
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Winemaker
Nik Weis
Leiwen, Germany
## Coming Up The Mosel estate runs on succession as much as production: at Weingut Nik Weis – St. Urbans-Hof in Leiwen, Germany, Nik Weis came into the work as the third…
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Winemaker
Pablo Morandé
Casablanca, Chile
## The Path At Viña Concha y Toro in Chile, Pablo Morand worked the cellar side of winemaking in a role that grounded his later projects in discipline and timing. The early years…
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Winemaker
Riccardo Cotarella
Baronissi, Italy
His formula is plain: “Wine is passion and culture, but science and experience are needed to create it.” In Riccardo Cotarella’s work, that line functions less as branding than as…
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Winemaker
Roman Josef Pfaffl
Stetten, Austria
His wines are set to a clear standard: “It is important to me that our wines reflect our region, our soils, the climate, and our culture, and that they are always fun to drink.”…
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Chef
Ryan Clift
Singapore, Singapore
In Singapore’s dining trade, Tippling Club is built around progressive cooking, cocktail pairing, and a controlled use of sensory cues. The work associated with Ryan Clift is…
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Winemaker
Sabine Mosbacher-Düringer
Forst an der Weinstraße, Germany
## The Climb At Weingut Georg Mosbacher in Forst an der Weinstraße, the work is built around Riesling as the house’s core language. Under Sabine Mosbacher-D, the estate leans…
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Chef
Sarah Grueneberg
Chicago, Illinois, United States
In Chicago, fresh pasta is treated as the working center of the room at Monteverde Restaurant & Pastificio, where Sarah Grueneberg’s kitchen puts the pastificio in view behind the…
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Takuya Kaneko
Tokyo, Japan
## Coming Up Yakitori Ebisu and Souten gave Takuya Kaneko the kind of base that shows up in the work: repetition, heat control, timing, and the discipline to keep the grill…
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Chef
Tenagne Belachew
Los Angeles, California, United States
Tenagne Belachew is the chef and owner of Lalibela in Los Angeles, where the work is built on translation: memory into menu, heritage into hospitality, intention into service. At…
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Tijs Jeurissen
Amsterdam, Netherlands
From Barlaeus Gymnasium to Marius and then to Scheepskameel in Amsterdam, Tijs Jeurissen’s work reads as a steady move toward clarity. The sequence matters: study first, kitchen…
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Winemaker
Valter Fissore
Novello, Italy
## The Climb Technical Engineering in Bra gave Valter Fissore a first discipline, but the working education came in the cellar at Cogno Marcarini Winery in La Morra, where he…
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Chef
Vineet Bhatia
Hong Kong, Hong Kong
## The Climb Training at the Oberoi School of Hotel Management in New Delhi (1988–1990) set the terms of Vineet Bhatia’s work: precision, repetition, and the discipline of…
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Winemaker
Volker Raumland
Flörsheim-Dalsheim, Germany
## The Path High-quality German Sekt is the line that runs through Volker Raumland’s work at Sekthaus Raumland in Flörsheim-Dalsheim, Germany. As founder of the house, he has…
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Chef
YS Peng
London, United Kingdom
London’s material, for YS Peng, is the table itself: appetite, restraint, preference, and trust worked out in Pimlico. In a city built on arrivals and revisions, Hunan has been…
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Chef
Beatrice Casella
Barcelona, Spain
## The Path Training at University of Turin and CAST gave Beatrice Casella the technical base for a career that would move between pastry and savory work without losing precision.…
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Chef
Benny Blisto
Amsterdam, Netherlands
His work has required a shift he described plainly: “I really had to learn entrepreneurship.” For Benny Blisto, that means the job is no longer only about the pass. It is also…
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Chef
Bob Ryan
Atlanta, Georgia, United States
Bob Ryan holds the executive chef role across Little Sparrow and Bar Blanc in Atlanta, a two-venue brief that moves between French bistro warmth and brasserie polish. At Little…
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Chef
José Rausell
València, Spain
## The Climb Today, José Rausell is co-owner/operator of Rausell. En Rausell, José Rausell aparece dentro de esa continuidad de trabajo: mirar, escoger, cortar, servir y volver a…
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Nico Scheidt
Saint-Gilles, Belgium
Nico Scheidt’s cooking is built around seasonality and a plant-influenced register. The work reads as restrained by design: not sparse for its own sake, but calibrated to what is…
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Chef
Perryn La Force
Saint-Gilles, Belgium
Perryn La Force’s cooking is built on bistronomie: French tradition carried without the stiffness of classical fine dining. The form depends on discipline, rhythm, and restraint,…
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Chef
Roberto Galetti
Singapore, Singapore
Roberto Galetti is Executive Chef and Founder of Garibaldi Italian Restaurant & Bar in Singapore, a role that places him at the intersection of craft, leadership, and identity. He…
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Takayuki Saito
Tokyo, Japan
Takayuki Saito leads Alternative in Tokyo with a style built on control: classical French technique set alongside Japanese and Chinese elements, each part placed with intent…
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Beverage Service Professional
Arjav Ezekiel
Austin, Texas, United States
## The Path Training at Kenyon College set the base, but the work itself was built in service rooms where repetition teaches faster than theory. Arjav Ezekiel came up in…
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Chef
Ben Baehrend
Maribor, Slovenia
In 2015, Ben Baehrend was Executive Chef at Honor Kitchen & Cocktails in Emeryville, California. The work there sat in the register of gastropub cooking: bold, direct, and built…
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Chef
Ed Wilson
London, United Kingdom
## The Path Brawn has been the anchor point in Ed Wilson’s working life since 2010. The title of chef-patron matters here because it describes a sustained, hands-on role rather…
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Michelin-starred chef
Éric Chavot
London, United Kingdom
## The Path French cooking, at its most exacting, runs through Éric Chavot’s career: discipline first, balance second, and the classics held as working material rather than museum…
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Ivan Tasic
Belgrade, Serbia
## The Path At Salon 1905, Ivan Tasic works from a point of tension: contemporary discipline on one side, Serbian culinary memory on the other. The kitchen he leads asks for…
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Chef
Jeff Kim
New York City, New York, United States
## The Climb Formal training at International Culinary Center gave Jeff Kim the technical base; the floor work at Momofuku in New York City taught him the rest. Starting there as…
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Chef
Johnny Courtney
Seattle, Washington, United States
## Coming Up The line from home kitchen to professional kitchen is clear in Johnny Courtney’s early work: cooking alongside his mom in the restaurant industry, then cooking for…
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Chef
José Juan Castillo
Tolosa, Spain
José Juan Castillo is Executive Chef of Casa Nicolás in Tolosa, where the work is defined by open-fire chuleta. Before taking the Tolosa kitchen, he spent nearly 25 years in…
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Chef
Katie Button
Asheville, North Carolina, United States
## The Path Service, pastry, and Spanish cooking define the base layer of Katie Button’s work. Cornell University and École Centrale Paris gave structure to that path; José…
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Chef
Kiyo Shinoki
New York City, New York, United States
## Career The sequence points to a cook shaped by rooms that demand control of pace, timing, and plate discipline. At both addresses, Shinoki’s work reads as practical fluency…
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Chef
Leonid Shutov
London, United Kingdom
## The Path Ownership is the through-line in Leonid Shutov’s work: Bob Bob Ricard has been under his direction since 2008, and Bob Bob Cité since 2019. Read together, those roles…
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Chef
Matthew Lee
New York City, New York, United States
Matthew Lee is chef and co-founder of Nudibranch in New York City, United States. The role sits on years of service in some of the city’s most exacting kitchens, where line…
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Chef
Nikko Cagalanan
Seattle, Washington, United States
Nikko Cagalanan’s work sits on a disciplined base: Filipino cooking carried through restaurants, pop-ups, and service roles with the same attention to timing, repetition, and…
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Chef
Quim Casellas
Llafranc, Spain
Quim Casellas is the chef at Casamar in Llafranc, where the restaurant’s identity and daily rhythm have been shaped by his long tenure. The clearest public marker came in 2011,…
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Chef
Ryusuke Yamane
Tokyo, Japan
His professional path also included an apprenticeship at Kyubey before he opened his own counter, a passage that gave Ryusuke Yamane the disciplined foundation and quiet precision…
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Chef
Simon Gueller
Ilkley, United Kingdom
He later returned to Yorkshire as Head Chef and owner of Millers in Harrogate after a spell in London, bringing back a sharpened read on pace, purpose and place. In that sequence,…
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Yoo Sung-yup
Seoul, South Korea
Yoo Sung-yup’s work at Sanro in Seoul, South Korea is shaped by the discipline of Authentic Japanese kaiseki. The meal is built as a measured progression, with texture,…
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Chef
Adrien Ferrand
Paris, France
Adrien Ferrand is chef at Eels in Paris. Born in Paris, France, in 1991, he built an early résumé that includes chef de partie at Ze Kitchen Galerie, a formative passage that…
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Chef
Alfred Kaiser
Vienna, Austria
## The Climb At Zum Schwarzen Kameel in Vienna, Austria, Alfred Kaiser built his early reputation as executive chef through a kitchen style built on precision. Vienna asks a lot…
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Andrew Parkinson
New York City, New York, United States
Executive Chef at Balthazar in New York City, Andrew Parkinson’s career is marked by movement between Balthazar kitchens in London and New York, with each posting reinforcing the…
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Chef
Andy Quinn
New York City, New York, United States
Technical cooking that reads as direct requires control at the level of prep, heat, seasoning, and restraint. In Andy Quinn’s British and New York work, the detail is held inside…
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Chef
Armando Lacayo
San Francisco, California, United States
His work centers on croissants and kouign-amann. ## The Climb American University, then Wall Street and Silicon Valley through 2014, gave Armando Lacayo a long apprenticeship in…
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Chef
Borja García
Barcelona, Spain
## Coming Up Training at Escuela de Carlos Arguiñano gave Borja Garc a technical base that shows up later in the work: discipline, control, and a preference for substance over…
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Chef
César Costa
São Paulo, Brazil
The working line at Corrutela is built through operating decisions as much as cooking decisions: founding, menu direction, and sustainability were treated as part of the same…
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Chef
Diego Rossi
Milan, Italy
## Coming Up Catering school gave Diego Rossi the entry point; the kitchens that followed gave him the vocabulary. St. Hubertus, Locanda Margon and Le Antiche Contrade in Cuneo…
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Director of Enology, Aveleda
Diogo Campilho
Penafiel, Portugal
Diogo Campilho is the Director of Enology at Aveleda, where he has led the group's winemaking since May 2022 across Vinho Verde, Douro, Bairrada, and the Algarve. A graduate in…
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Chef
Elise Veyrat
Manigod, France
## Coming Up Elise Veyrat works between two kitchens that define her current range: she is executive chef at Llantén in Valladolid, Spain, and chef at Le Hameau de mon père in…
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Chef
Eric Suniga
Las Vegas, Nevada, United States
## The Climb Pleasant Valley High School was the starting point before Eric Suniga moved into professional kitchens and began building the repetition, pace, and control that…
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Chef
François Nadon
Montréal, Canada
François Nadon’s résumé is built for focus rather than breadth. In Montréal, that kind of concentration reads clearly: the work is centered on Bouillon Bilk, where the kitchen…
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Chef
Jason Cox
Toronto, Canada
Jason Cox is head chef at Opus Restaurant in Toronto. Born in Canada, his recorded career is tied to one address: the kitchen of Opus Restaurant, where chef and head chef are the…
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Chef
Jorge León
Oaxaca, Mexico
## The Climb At Casa Oaxaca, Mexico, the first station was dishwashing, a role that can teach a kitchen’s tempo as clearly as any pass. Jorge Leon later moved to Pujol in Mexico…
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Chef
Justinas Misius
Vilnius, Lithuania
Justinas Misius stands at the helm of 14Horses in Vilnius, where his cooking seems to reach comfortably beyond the confines of the savory line. As Head Chef, a role he has held…
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Kaleo Adams
London, United Kingdom
Kaleo Adams is chef of The Hero in London, the current title at the front of a career that has moved from Maui into Beverly Hills kitchens. His name is also tied to The Polo…
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Chef
Laurence Webb
Llandderfel, United Kingdom
Head Chef at Palé Hall in Llandderfel, United Kingdom, has been Laurence Webb’s defining role since 2025. ## The Path Le Manoir aux Quat’Saisons gave Laurence Webb his first…
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Chef
Lorenzo Montoro
Oleiros, Spain
## The Path Cheffing at Osteria al Paese in Nocera Inferiore, SA (2015) gave Lorenzo Montoro an early proving ground in precision and restraint. The next step, as Head Chef at Il…
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Mara Salas
São Paulo, Brazil
Mara Salas’s work is built on restraint: one restaurant, one city, one defined field of practice. At Tordesilhas in São Paulo, Brazilian regional cooking is the center line,…
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Chef
Marco Cavalli
Stockholm, Sweden
## Coming Up The move into Locanda Pincelli in Selva Malvezzi di Molinella in 2021 marked Marco Cavalli’s entry into the role of chef, and the shape of the work reads as…
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Chef
Oliver Diver
London, United Kingdom
## The Path Formal study at Westminster Kingsway College (2021) sits at the start of Oliver Diver’s progression, but the work that followed is what defines the line: precision,…
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Chef
Pasquale Makishima
Nagoya, Japan
Pasquale Makishima's work sits in the Neapolitan line: dough handled with discipline, timing, and repetition, then carried from Naples training into Nagoya, Japan. As owner-chef…
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Chef
Paulo Shin
São Paulo, Brazil
Paulo Shin works from a base of technique rather than theatrics. In São Paulo, his career has moved between neighborhood dining rooms and higher-profile rooms with the kind of…
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Chef
Richard Hart
London, United Kingdom
Sourdough bread is the common thread: a discipline built on patience, attention, and instinct, and one that carried him from one stop to the next with the steady logic of a loaf…
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Restaurateur
Russell Norman
London, United Kingdom
Hospitality built around restraint asks for editing before display. In Russell Norman’s work, especially around Tuscan cuisine, the emphasis sat on few ingredients, direct…
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Chef
Ryan Garlitos
Oakham, United Kingdom
## Coming Up Training at University of California, Irvine gave Ryan Garlitos a formal base before restaurant work sharpened the line. At Taco Maria, where he served as sous chef,…
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Chef
Samuel Gaspar
Audrieu, France
## The Climb At Le Séran in Château d’Audrieu, Samuel Gaspar worked as chef in a house where precision, pace, and composure set the daily standard. The role placed him inside the…
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Chef
Tom Adams
Lewannick, United Kingdom
Tom Adams’ work is shaped less by a fixed line than by the gradual accumulation of roles, kitchens, and places. At Coombeshead Farm in Lewannick, United Kingdom, he is both chef…
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Chef
Tom Booton
London, United Kingdom
His work is measured against The Dorchester’s own weight. At a room this embedded in London dining, Tom Booton’s task has been to shift the tempo without disturbing the frame:…
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Chef
Tony Xu
Los Angeles, California, United States
Since 2013, Tony Xu has been chef and owner at Chengdu Taste in the San Gabriel Valley, Los Angeles, with Sichuan-style cuisine as the restaurant’s core language. In a market…
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Chef
Aaron Bludorn
Houston, Texas, United States
Aaron Bludorn’s work reads as a study in accumulation: technique first, then volume, then responsibility. The line runs from Culinary Institute of America, Hyde Park, to a small…
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Andrea Calducci
Copenhagen, Denmark
## The Path Andrea Calducci first emerged as Head Chef at Italian restaurant in Shanghai Tower in Shanghai, China from 2019, a post that placed the kitchen inside one of the…
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Chef
Antonin Mousseau-Rivard
Montréal, Canada
Antonin Mousseau-Rivard has been chef-owner of Le Mousso in Montréal since 2015, and the restaurant has become the clearest public expression of his cooking today. There, his work…
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James Beard Award winner
Keith Corbin
Los Angeles, California, United States
## Coming Up At Alta Adams in West Adams, Los Angeles, Keith Corbin first worked as co-owner and chef from 2018 to 2025, shaping the restaurant through tempo, composition, and a…
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Chef
Naldo Silva
São Paulo, Brazil
Unica Pizzeria in São Paulo, Brazil, ranked 50th on 50 Top Pizza World in 2025. For a pizzeria working in the Neapolitan register outside Italy, that placement is a practical…
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Chef
Sean Hergatt
New York City, New York, United States
## The Climb Classical kitchen training is built through repetition, correction, and the steady conversion of technique into habit. At Aqua, Sean Hergatt worked in that register:…
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Chef
Stephen Stryjewski
New Orleans, Louisiana, United States
Stephen Stryjewski is chef/partner of Cochon Butcher in New Orleans, with pork at the center of his work. That focus gives the cooking its shape: direct, unsentimental, and rooted…
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Chef
Stuart Lane
Seattle, Washington, United States
## The Path Handmade pasta and Piedmontese discipline sit at the center of Stuart Lane’s work at Spinasse in Seattle, where his public profile has been defined since 2015 by…
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