The People · Page 5
The artisans of taste.
Chef & Owner, Restaurant David Toutain
David Toutain
Paris, France
David Toutain is a Normandy-born chef who opened Restaurant David Toutain in Paris's 7th arrondissement in December 2013, earning one Michelin star in 2015, a second in 2020, and…
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Chef
Pedro Sánchez
Jaén, Spain
The arc is compact but forceful: study, departure, return, and then the restaurant where Pedro Sánchez’s work continues, sharpened into a style that stays close to the line of…
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Owner-Chef, Nihonryori RyuGin
Seiji Yamamoto
Tokyo, Japan
Kaiseki at Nihonryori RyuGin in Tokyo is practiced as Seasonal Japanese Cuisine under close technical scrutiny. As representative director and owner chef, Seiji Yamamoto, born in…
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Chef
Dai Jun
Beijing, China
Dai Jun, chef of Lamdre (Beijing), comes to contemporary plant-based cooking through discipline, lineage, and long practice in Chinese technique. Based in Beijing, he was…
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Chef & Owner, Rosetta
Elena Reygadas
Mexico City, Mexico
Elena Reygadas is a Mexican chef born in 1976 in Mexico City, owner of Rosetta, Panadería Rosetta, Salón Rosetta, Bella Aurora, and Lardo, all in Mexico City. She opened Rosetta…
View →General Manager, Il San Pietro di Positano
Andrea Zana
Positano, Italy
Andrea Zana is General Manager of Il San Pietro di Positano. He leads day-to-day operations for the Cinque family's independent Amalfi Coast hotel and is named in the property's…
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Chef
Antonino Montefusco
Sorrento, Italy
Antonino Montefusco is Executive Chef at Grand Hotel Excelsior Vittoria in Sorrento, the city where he was born. That local continuity is not incidental: it sits inside the food.…
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Chef
Brandon Veitch
Chicago, Illinois, United States
Before Brandon Veitch took over the executive chef role at Eagle Ridge Resort & Spa in Galena in 2026, the work had already been shaped by formal study and the cadence of luxury…
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Chef Exécutif, Domaine Les Crayères
Christophe Moret
Reims, France
Christophe Moret, born in 1966 in Orléans, France, is a chef who trained under luminaries like Alain Ducasse at Le Louis XV in Monaco and Bruno Cirino before leading the kitchens…
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Winemaker
Ernst Loosen
Bernkastel-Kues, Germany
## Coming Up At Weingut Dr. Loosen in Bernkastel-Kues, Germany, the core work has been held by Ernst Loosen since 1988: owner and winemaker, with the business and the cellar under…
View →Proprietor and Managing Director, Il San Pietro di Positano
Evangelista Carlo Cinque
Positano, Italy
Evangelista Carlo Cinque, publicly styled Carlo Cinque, is a proprietor and Managing Director of Il San Pietro di Positano. He combines family ownership with corporate leadership…
View →Fifth-Generation Owner, President and CEO, Grand Hotel Excelsior Vittoria
Guido Fiorentino
Sorrento, Italy
Guido Fiorentino is the fifth-generation owner, President and CEO of Grand Hotel Excelsior Vittoria in Sorrento. He continues a family ownership line dating to the hotel's 1834…
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James Beard Award winner
Michael Corvino
Chicago, Illinois, United States
From Walla Walla to Kansas City, Michael Corvino’s career reads as a steady climb through kitchens that demand clean execution, tight timing, and consistency under pressure. The…
View →Proprietor, Il San Pietro di Positano
Virginia Cinque Attanasio
Positano, Italy
Virginia Cinque Attanasio is a proprietor of Il San Pietro di Positano. Together with Vito and Carlo Cinque, she represents the family ownership behind the independent Amalfi…
View →Proprietor, Il San Pietro di Positano
Vito Cinque
Positano, Italy
Vito Cinque is a proprietor of Il San Pietro di Positano, the independent Amalfi Coast hotel founded by his family. He shares ownership stewardship with Virginia Cinque Attanasio…
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Chef & Owner, Hayato
Brandon Hayato Go
Los Angeles, California, United States
Brandon Hayato Go is the chef and owner of Hayato, a two-Michelin-starred kaiseki restaurant in Los Angeles' ROW DTLA, opened in 2018, offering an intimate seven-seat counter…
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Technical Director, Château Haut-Brion
Jean-Philippe Masclef
Pessac, France
Jean-Philippe Masclef is the Technical Director at Château Haut-Brion, where he has worked since 1988 alongside the cellarmaster, focusing on winemaking as a scientist and…
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Head Chef & Co-Owner, CODA
René Frank
Berlin, Germany
René Frank is a German pastry chef born in 1984 in Wangen im Allgäu, who opened CODA, Germany's first dessert restaurant, in Berlin-Neukölln in 2016 as co-owner and head chef with…
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Executive Chef, FZN by Björn Frantzén
Torsten Vildgaard
Dubai, United Arab Emirates
Torsten Vildgaard is the Executive Chef at FZN by Björn Frantzén in Dubai, where under his leadership the restaurant earned three Michelin stars in the 2025 Dubai Michelin Guide,…
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Pastry chef
Yazid Ichemrahen
Paris, France
French pastry chef Yazid Ichemrahen works at Le Royal Monceau in Paris, where the brief is controlled dessert with no slack in the finish. His focus is frozen desserts and…
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Chef, Moments
Raül Balam
Barcelona, Spain
Raül Balam is a Catalan chef and co-manager of Moments, the Michelin-starred restaurant at Mandarin Oriental Barcelona on Passeig de Gràcia, working alongside his mother, the…
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Chef de Cuisine, Gaddi's
Anne-Sophie Nicolas
Hong Kong, Hong Kong
## Coming Up At L'Atelier de Joël Robuchon in Hong Kong, Anne-Sophie Nicolas held the Head Chef post from 2019 to 2024, a stretch that refined control, pace, and consistency in a…
View →Owner, Host and Sommelier, Nobelhart & Schmutzig
Billy Wagner
Berlin, Germany
Billy Wagner is the owner, host and sommelier of Nobelhart & Schmutzig in Berlin. He opened the restaurant with chef Micha Schäfer in February 2015 and leads a dining-room and…
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Chef & Co-Owner, Sud 777 and Comedor Jacinta
Edgar Núñez
Mexico City, Mexico
Edgar Núñez is a Mexico City-born chef (1980) renowned for his 'Mexican vegetable cuisine,' who opened Sud 777 in 2008 as his vision of fine dining, achieving rankings as high as…
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Chef
Mexican
Mexico City, Mexico
## Coming Up Modern Mexican cuisine here is built from precision, structure, and a close read of the canon. Training at Noma gave Mexican a formation that sharpened those habits,…
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Head Chef, Nobelhart & Schmutzig
Micha Schäfer
Berlin, Germany
Since 2015, the kitchen at Speiselokal Nobelhart & Schmutzig in Berlin has worked from a narrow regional brief: fields, market gardens, seasons, preservation, and the food culture…
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Chef
Aitor Zabala
Los Angeles, California, United States
A modern Spanish tasting-menu grammar frames the work at Somni in West Hollywood, where Aitor Zabala uses technique as structure, memory as material, and produce as a variable…
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Technical Director, Masi Technical Group
Andrea Dal Cin
Sant'Ambrogio di Valpolicella, Italy
Andrea Dal Cin is Technical Director of the Masi Technical Group, the team responsible for viticulture, oenology, and quality across Masi's wine estates. He oversees technical…
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Chef & Proprietor, Les Prés d'Eugénie
Michel Guérard
Eugénie-les-Bains, France
## The Path The pastry bench set the early discipline: Michel Guérard trained at Lycée Pierre-Corneille, then entered the craft as an apprentice at Kléber Alix's patisserie in…
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Chairman and Managing Director, Masi Agricola
Sandro Boscaini
Sant'Ambrogio di Valpolicella, Italy
## Coming Up In wine, lineage is part of the work. Sandro Boscaini is president and the sixth-generation family leader of Masi, and that role carries continuity as much as…
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Chef, Yannick Alléno Group
Yannick Alléno
Courchevel, France
French gastronomy here is organized around sauce work, modern service, and a Paris-trained kitchen lineage. Born in Puteaux, Paris, Yannick Alléno built his practice through hotel…
View →Third-Generation Owner and General Manager, Gstaad Palace
Andrea Scherz
Gstaad, Switzerland
Andrea Scherz is the third-generation owner and General Manager of Gstaad Palace. He joined the family hotel professionally in 1996, beginning at reception, and became General…
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Chef
Andreas Krolik
Frankfurt on the Main, Germany
Andreas Krolik’s work at Lafleur (Frankfurt am Main, Germany) is organized around fish dishes, vegan cuisine, and what he calls a modern craftwork. The useful detail in that…
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Owner, Château Smith Haut Lafitte
Daniel Cathiard
Rutherford, California, United States
Daniel Cathiard and Florence Cathiard have owned Château Smith Haut Lafitte since 1990. They moved to the Pessac-Léognan estate after an extensive renovation and built its wine,…
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Managing Director, Agronomist & Enologist, Château Smith Haut Lafitte
Fabien Teitgen
Martillac, France
Fabien Teitgen is Managing Director, agricultural engineer and enologist at Château Smith Haut Lafitte. He leads the estate's technical and winemaking work alongside cellar master…
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Chef
Franz W. Faeh
Gstaad, Switzerland
Culinary Director at Gstaad Palace in Gstaad, Switzerland, Franz W. Faeh was named Hotelrating Schweiz 2025/26 Chef of the Year. The cooking around that recognition is Swiss…
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Executive Chef, La Pergola
Heinz Beck
Rome, Italy
## The Ascent Classical kitchen formation, in this case at the Professional School in Passau, supplied the base before restaurant pressure refined it. Heinz Beck later worked as…
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Chef
Ken Chong
Macau, Macau
## The Path At Tim’s Kitchen, pace and precision were learned as routine rather than slogan, and that early kitchen discipline still shows in Ken Chong’s work. Repetition,…
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Cellar Master, Chateau Smith Haut Lafitte
Yann Laudeho Leroy
Martillac, France
Yann Laudeho Leroy is the cellar master at Chateau Smith Haut Lafitte in Martillac, Bordeaux. The estate's current team page places him alongside managing director, agricultural…
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Chef, Bardal
Benito Gómez
Ronda, Spain
Benito Gómez, a Catalan-born chef based in Ronda, Málaga, Andalusia, took over Tragabuches in 2014 and reimagined it as Tragatá, a relaxed dining spot that earned a Michelin…
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Executive Chef, ES:SENZ
Edip Sigl
Grassau, Germany
“Soße ist bei mir Chefsache.” In Edip Sigl’s kitchen, the sentence puts sauce where many working chefs still place it: under direct judgment, close to the pass, decided by taste,…
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Chef
Julian Schwamberger
Hof bei Salzburg, Austria
He started at Old Heidelberg, a German restaurant in Connecticut, USA, where the line work first set his pace and his interest in fine cuisine took shape. What follows in Julian…
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Proprietor & Winemaker, Gaja
Angelo Gaja
Castagneto Carducci, Italy
Barbaresco’s modern trade position was reshaped through cellar work, vineyard selection, and market discipline as much as through appellation history. Since 1961, Angelo Gaja has…
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Chef
Andy Lynam
Ripon, United Kingdom
## The Climb At Rudding Park, Andy Lynam’s early training set a working base in precision, control and consistency, the sort of grounding that tends to show up later in how a…
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Chef
Deepak Mallya
London, United Kingdom
## The Climb At Bournemouth and Poole College and through the Royal Academy of Culinary Arts, Deepak Mallya built a disciplined base for kitchen work: technique, pace, and…
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Owner
Francois Pinault
Pauillac, France
François Pinault, a French billionaire businessman, acquired the historic Domaine René Engel in Vosne-Romanée, Côte de Nuits, Burgundy, in 2006 following the death of Philippe…
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Estate Director, Château Latour
Hélène Génin
Pauillac, France
Hélène Génin is the Estate Director of Château Latour in Pauillac. Under chairman Frédéric Engerer, she leads the property alongside cellar master Pierre-Henri Chabot and vineyard…
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Pastry Chef
Michael Bartocetti
Paris, France
## The Path Born in Lorraine, Michael Bartocetti brings regional memory into pastry without leaning on nostalgia. The work reads as controlled and precise: desserts shaped with…
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Founder and CEO, Salamander Collection
Sheila C. Johnson
Middleburg, Virginia, United States
Sheila C. Johnson is the founder and CEO of Salamander Collection and the creator of Salamander Middleburg, her first resort. The musician, media entrepreneur and philanthropist…
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Chef
Zor Tan
Singapore, Singapore
His cooking joins French gastronomy’s elegance and subtlety with a deep working knowledge of Chinese ingredients and flavours. That synthesis is then set into a tasting menu…
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Chef
Martel Stone
Washington DC, Washington DC, United States
At Dōgon in Washington DC, the plate is built as a set of references: branzino, mussel curry, shrimp dashi, shito crisp, cilantro, tamarind, chickpea, berbere. The work is in the…
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Head Chef & Co-Founder, Orfali Bros
Mohammad Orfali
Dubai, United Arab Emirates
## Formation Formal training set the technical base before the public-facing work arrived. The Institute Hotelier of Aleppo (1997) gave Mohammad Orfali a method-led foundation; Le…
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Chef Patron & Owner, Villa Crespi
Antonino Cannavacciuolo
Orta San Giulio, Italy
“Cooking, for me, is about feeling the lure of the places I grew up in. Welcoming people is having them discover places they've never been to.” ## The Climb A formal Italian…
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Chief Winemaker
Aurelio Montes
Santa Cruz, Chile
At Montes Wines, Chilean winemaking is framed around balance, structure, and restraint, with Chief Winemaker Aurelio Montes working in a register shaped by Carménère and Cabernet…
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Owner, La Camaronera Seafood Joint and Fish Market
David Garcia
Miami, Florida, United States
David Garcia is the owner and operator of La Camaronera Seafood Joint and Fish Market in Miami's Little Havana, a family-run seafood spot opened in 1973 by his uncles Arsenio,…
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Chef
Gordon Ramsay
London, United Kingdom
Gordon Ramsay was born in Scotland in 1966, and the work that followed was built around heat, pressure, and control. From early kitchen anonymity to the visibility of television,…
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World's 50 Best Bars
Julio Cabrera
Miami, Florida, United States
## Coming Up Bartending here is treated as a practiced form, not service alone: timing, movement, memory, and room-reading all sit inside the work. Julio Cabrera’s later…
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Chef de Cuisine, Restaurant Gordon Ramsay
Kim Ratcharoen
London, United Kingdom
From Surat Thani, Thailand, to Restaurant Gordon Ramsay in Royal Hospital Road, Chelsea, London, the craft in Kim Ratcharoen’s case has been formed through relocation, study, and…
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Chef-Owner, Osip
Merlin Labron-Johnson
New Orleans, Louisiana, United States
Merlin Labron-Johnson is the chef-owner of Osip in Bruton, Somerset, a farm-to-table restaurant that received a Michelin star in the 2021 guide. Born and raised in Devon, England,…
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Chef
Michelle Bernstein
Miami, Florida, United States
Michelle Bernstein is American and based in Miami, Florida, United States, where her cooking has helped shape the city’s bright, bilingual, always-moving dining rhythm. A James…
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Winemaker & Consultant, Bodega Garzón
Alberto Antonini
Castagneto Carducci, Italy
Italian enologist Alberto Antonini is Bodega Garzón's winemaker and consulting winemaker. He works with the estate team to translate Garzón's granitic soils and Atlantic influence…
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Oenologist, Château de Berne
Alexis Cornu
Lorgues, France
Alexis Cornu is the oenologist at Château de Berne in Provence. A native of the Bordeaux region, he earned a master's degree in plant biology and specialized in winemaking at…
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Enologist & Vineyards and Winery Manager, Bodega Garzón
Germán Bruzzone
Maldonado, Uruguay
Canelones-born Germán Bruzzone is the enologist and Vineyards and Winery Manager at Bodega Garzón. Raised in a multigenerational Uruguayan winemaking family, he earned his enology…
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Chef & Proprietor, Harutaka
Harutaka Takahashi
Tokyo, Japan
## Coming Up Edo-mae training at the counter is built on repetition, restraint, and the requirement that small movements become reliable under service pressure. Harutaka…
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Executive Chef, Dinner by Heston Blumenthal
Jon Miles-Bowring
London, United Kingdom
Jon Miles-Bowring served as Executive Chef at Dinner by Heston Blumenthal in London's Mandarin Oriental Hyde Park, where he collaborated with Heston Blumenthal to execute…
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Chef
Sebastian Zier
Sankt Gallen, Switzerland
## Coming Up The early route through European kitchens is the thread that defines Sebastian Zier’s work: pace, precision, and the habit of staying composed under service pressure.…
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Co-Founder, Partner and Beverage Director, Jewel of the South
Chris Hannah
New Orleans, Louisiana, United States
Chris Hannah is a co-founder, partner and beverage director of Jewel of the South in New Orleans. The bar's official team page credits him with directing its cocktail program.
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Winemaker
Heinz Frischengruber
Dürnstein, Austria
Heinz Frischengruber works at Domäne Wachau in Dürnstein across winemaking, oenology, and estate management, with the work anchored in the disciplined expression of Grüner…
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Chef
Iván Cerdeño
Toledo, Spain
## Coming Up Today, Iván Cerde is chef of Cigarral del Ángel. ## Where They Are Now At Iván Cerdeño in Toledo, the work is built from escabeche, game, and menus that ask for…
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Chef
Kiko Moya
Cocentaina, Spain
## The Path Trained as an Advanced Technician in Catering at the CdT of Alicante; internships included ElBulli., and those habits remain visible in the food at L'Escaleta, where…
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Chef, Atelier Moessmer Norbert Niederkofler
Norbert Niederkofler
Brunico, Italy
“Nature and all of its wonders has always been a constant of my life,” says Norbert Niederkofler. In his work, that constant is organized into “Cook the Mountain,” a practice…
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President, Champagne Salon and Champagne Delamotte
Didier Depond
Le Mesnil-sur-Oger, France
Didier Depond is President of Champagne Salon and Champagne Delamotte. Salon's current first-party site distinguishes his executive leadership from the cellar role held by Michel…
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Winemaker
Dominique Befve
Margaux, France
Dominique Befve’s record runs through some of Bordeaux’s most demanding addresses, and the thread is a disciplined approach to cellar work and estate management. Through 2022,…
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Technical Director, Château Lafite Rothschild and Château Duhart-Milon
Eric Kohler
Bordeaux, France
Eric Kohler is the Technical Director for Château Lafite Rothschild and Château Duhart-Milon in Pauillac, Bordeaux, having focused exclusively on these estates since 2020 after…
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Director of Winemaking, Biondi-Santi Tenuta Il Greppo
Federico Radi
Montalcino, Italy
Federico Radi is the Director of Winemaking at Biondi-Santi Tenuta Il Greppo in Montalcino, Tuscany, where he has overseen production since 2017, focusing on Sangiovese Grosso for…
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Chef
Fue Yue Liang
Hangzhou, China
Zhejiang cuisine at Ru Yuan in Hangzhou is handled as a working regional language: delicate, fragrant, balanced, seasonal, and tied to the city’s ingredients and habits of taste.…
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Chef
Gaby Maeda
San Francisco, California, United States
Executive chef Gaby Maeda leads Friends & Family in Oakland, United States, where the work reads as the result of long repetition in Hawaiʻi and California kitchens. The cooking…
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Chef & Proprietor, Restaurant Gary Danko
Gary Danko
San Francisco, California, United States
Gary Danko is the chef and proprietor of Restaurant Gary Danko in San Francisco, which he opened in 1999 and which has held a one Michelin star since 2007, a Wine Spectator Grand…
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Enologo Consulente, Tenuta San Guido
Graziana Grassini
Bolgheri, Italy
For oenology, laboratory discipline is not an accessory to cellar work; it is one of its controls. In the career of Graziana Grassini, Consultant Oenologist of Giusti Wine in…
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Proprietor, Biondi-Santi Tenuta il Greppo & Castello di Montepò
Jacopo Biondi Santi
Montalcino, Italy
"This was the first time I did it alone." In a cellar context, the sentence marks a practical threshold: the point where inherited standards stop being abstract and become…
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Winemaker & Owner, Domaine Jean-Louis Chave
Jean-Louis Chave
Mauves, France
Winemaking in this register is built on inheritance, cellar judgment, and restraint in handling. With a degree in oenology and work at his family’s estate since 1992, Jean-Louis…
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Winemaker
Jérôme Billard
Ligré, France
Jérôme Billard leads Domaine de la Noblaie in Ligré as proprietor and winemaker. Since 2003, that role has tied stewardship to cellar work, with the pace of the estate shaped by…
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Founder & Proprietor, Établissements Jean-Pierre Moueix
JP Moueix
Pomerol, France
Jean-Pierre Moueix (1913–2003) was a legendary Bordeaux wine merchant who founded Établissements Jean-Pierre Moueix in Libourne in 1937 and transformed the Right Bank wine region…
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Winemaker
Julio Sáenz
Haro, Spain
## The Climb In Rioja, cellar discipline starts early, and Julio Sáenz began there in 1996 as head of Quality Control at La Rioja Alta, S.A. That role put him on the production…
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Technical Director, Ornellaia and Masseto
Marco Balsimelli
Castagneto Carducci, Italy
Marco Balsimelli is Production Director at Ornellaia and Masseto in Castagneto Carducci, Italy, where the work turns on precision, restraint, and exact calibration. Italian by…
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Cellar Master and Production Manager, Champagne Salon and Champagne Delamotte
Michel Fauconnet
Le Mesnil-sur-Oger, France
Michel Fauconnet is the Cellar Master and Production Manager responsible for Champagne Salon and Champagne Delamotte within the Laurent-Perrier group. Salon's current first-party…
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Winemaker
Nicolò Incisa della Rocchetta
Bolgheri, Italy
We need to keep abreast with the times. ## Where They Are Now At Tenuta San Guido, the role of honorary president places Nicolò Incisa della Rocchetta in a position of continuity…
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Winemaker, Château Pétrus
Olivier Berrouet
Pomerol, France
Olivier Berrouet is the winemaker at Château Pétrus in Pomerol, Bordeaux, succeeding his father Jean-Claude Berrouet in 2008 at age 29 after training at Château Cheval Blanc,…
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Director of Culinary, Tin Lung Heen
Paul Lau Ping Lui
Hong Kong, Hong Kong
Chef Paul Lau Ping Lui is the Director of Culinary at Tin Lung Heen, a two-Michelin-starred Cantonese restaurant on the 102nd floor of The Ritz-Carlton, Hong Kong. Originally from…
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Directeur Général, Château Cheval Blanc
Pierre-Olivier Clouet
Saint-Émilion, France
Pierre-Olivier Clouet is the Directeur Général of Château Cheval Blanc in Saint-Émilion, Bordeaux, having joined as a stagiaire in 2004 and advanced to Directeur Technique in 2008…
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Proprietor & Winemaker, Giacomo Conterno
Roberto Conterno
Monforte d'Alba, Italy
## The Trajectory Traditional production at Giacomo Conterno has been carried forward under Roberto Conterno since 1988, keeping the family winery’s reputation tied to continuity…
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Chef
Sven Erik Renaa
Stavanger, Norway
The cooking at RE-NAA works from a Norwegian training line and a coastal brief. In Sven Erik Renaa’s case, the line runs from Trondheim through hotel-school foundations, major…
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Executive Chef, Founder & Co-Owner, Brat and Mountain
Tomos Parry
London, United Kingdom
Tomos Parry is a Welsh chef and the Executive Chef, founder, and co-owner of Brat in Shoreditch, London, which opened in 2018 and earned a Michelin star within six months, and…
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Chef
Adam Handling
London, United Kingdom
At Frog by Adam Handling in London, modern British cooking is organised around provenance, open-kitchen service, and controlled presentation. In Covent Garden, the room uses the…
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Owner-Chef, Kagurazaka Ishikawa
Hideki Ishikawa
Tokyo, Japan
Kaiseki practice is built on restraint, seasonality, and rule-bound simplicity; Hideki Ishikawa, born in Niigata prefecture, built his name inside that discipline. “The veal is…
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Cocktail Professional
Kevin Diedrich
San Francisco, California, United States
Top U.S. Bar Mentors in 2022 placed Kevin Diedrich’s work in the teaching side of the bar trade: building drinks, running rooms, and influencing how bartenders develop. His path…
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Chef
Albert Adria
London, United Kingdom
Albert Adria has been chef at Cakes & Bubbles in London, United Kingdom, since 2018, bringing a precise pastry register to a room devoted to dessert, celebration, and the sweet…
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Executive Chef, Seta at Mandarin Oriental Milan
Antonio Guida
Milan, Italy
Antonio Guida, born in 1972 in Tricase, Salento, Italy, is the Executive Chef at Seta restaurant in Mandarin Oriental Milan, where he earned the first Michelin star in December…
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Head Chef, Paul Ainsworth at No.6
Mason Winwood
Padstow, United Kingdom
Mason Winwood is the head chef of Paul Ainsworth at No.6 in Padstow. He joined the Ainsworth Collection from Truro and Penwith College and progressed through every section of the…
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Chef
Nick Curtola
New York City, New York, United States
## The Climb Nick Curtola’s early kitchen work reads as a study in movement: Camino in Oakland, Restaurants in Piedmont, Italy, Franny’s in Brooklyn, Glady’s in Brooklyn (from…
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