The People · Page 62
The artisans of taste.
Winemaker
Wynand Grobler
Franschhoek, South Africa
Since 2012, the winemaker role at De Kleine Wijn Koöp has been held by Wynand Grobler. The route into that cellar runs through Bloemfontein, then through winemaking and…
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Winemaker
Xanthe Hatcher
Hunter Valley, Australia
Hunter Valley sets the terms of Xanthe Hatcher’s work: Semillon as the reference point, Chardonnay handled in a single barrel, and a cellar practice shaped by the move from Sydney…
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Winemaker
Yannis Voyatzis
Naoussa, Greece
In Naoussa, Greece, wine practice sits close to service, and Yannis Voyatzis describes his own formation that way: “I grew up in my father’s tavern helping him in cuisine and…
View →Founder and Brewer, Apartment Coffee
Yeo Qing He
Singapore, Singapore
Yeo Qing He is a specialty-coffee brewer and the founder of Apartment Coffee. He won the 2018 Singapore Brewers Cup and built Apartment around carefully sourced, light-roasted…
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Winemaker
Yiannis Economou
Ziros, Greece
Yiannis Economou has worked at Economou Winery in Ziros since 1994, and that long tenure is the frame through which his name is read in Sitia. The work has settled into a steady…
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Winemaker
Yiannis Paraskevopoulos
Koutsi, Greece
Yiannis Paraskevopoulos works at Gaia Wines in Koutsi, Greece, where the estate is read through two Greek wine landscapes that have shaped its identity: Nemea and Santorini. The…
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Winemaker
Yiannis Tselepos
Mantinia, Greece
Yiannis Tselepos is the owner-producer of Ktima Tselepos in Mantinia, Greece, and his name is closely associated with disciplined work on Moschofilero. The path runs from oenology…
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Chef
Yoselin Maria Tavares
Pampatar, Venezuela
Before Portarossa in Pampatar, Venezuela, Yoselin Maria Tavares built a path through Systems Engineering, IEPAN, and Associazione Verace Pizza Napoletana (AVPN), pairing technical…
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Winemaker
Yoshitsugu Komasa
Kagoshima, Japan
## Coming Up Shaped at the intersection of shochu practice and diversification, Yoshitsugu Komasa’s work at Kanosuke Distillery shows how a family distilling business can extend…
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Winemaker
Yvan Beliveau
Blacksburg, Virginia, United States
Winemaking at Beliveau Farm Winery in Blacksburg, United States sits at the intersection of farm work, technical discipline, and a builder’s eye. Yvan Beliveau brings that mix to…
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Chef
Yves Camdeborde
Paris, France
## Coming Up French kitchen training is the base line in Yves Camdeborde’s work. The Ritz, La Marée, and La Tour d'Argent gave him the kind of repetition, pace, and pressure that…
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Winemaker
Zoltán Balogh
Somlójenő, Hungary
Zoltán Balogh has owned Somlói Apátsági Pince in Somlójenő, Hungary, since its founding in 2001. That long run is the point: the work is tied to Somló’s volcanic soils, and to the…
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Winemaker
Zoltán Demeter
Tokaj, Hungary
Since 1996, Demeter Zoltán Winery in Tokaj has been built around Dry Tokaj wines, Főbor and Aszú, with Zoltán Demeter using the cellar to work against short memory and disposable…
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Zoltán Günzer
Villány, Hungary
## The Climb Since 1990, Zoltán Günzer has been founder of Günzer Family Wine Estate, building the estate from the ground up and giving it a defined shape through steady,…
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Winemaker
Zoltán Polgár
Villány, Hungary
Zoltán Polg is the winemaker of Polgár Winery in Villány, Hungary. A native of Baranya County, his name is attached to red wines that sit among Hungary’s strongest and to national…
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Winemaker
Zsófia Kövesdi
Villány, Hungary
## The Climb At Jammertal Wine Estate, head winemaking means managing precision and patience from harvest through blend, with every call landing in the glass. Zsófia Kövesdi has…
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Winemaker
Zsolt Gere
Villány, Hungary
Zsolt Gere works at the point where cellar discipline meets expression, as winemaker at Gere Tamás & Zsolt Winery in Villány, Hungary. Cabernet Franc and Villány Franc sit at the…
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Chef
Antonio Tutino
Naples, Italy
Antonio Tutino’s work at Bro. in Naples is read less through biography than through control at the pass. the restraint suits a kitchen where the smallest choices carry the most…
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Chef
Augusto Rosati
Pontresina, Switzerland
## The Climb A kitchen path built on consistency, not acceleration, defined Augusto Rosati’s work at La Trattoria in Zamalek, Egypt, where he began as chef in 2019. The…
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Chef
Ciro Tutino
Naples, Italy
In Naples’ historic Piazza Mercato, dough is the first material: stretched wide, judged by balance, and carried by the heat and appetite of the city. Ciro Tutino’s work at Bro.…
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Chef
Cobi Marsh
Los Angeles, California, United States
## Coming Up Curries sit at the center of Cobi Marsh’s work: spice managed with repetition, patience, and a hands-on approach that builds depth over time. At Cobi's Curries, where…
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Chef
Daniel Huebschmann
Chicago, Illinois, United States
## Coming Up At Gibsons Restaurant Group, continuity is the craft: Daniel Huebschmann’s work since 2019 has been defined by a widening remit inside the same Chicago operation,…
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Chef
Enis Baçova
Auckland, New Zealand
## The Path Enis Bacova’s role at Dante’s by Enis Baçova combines ownership with day-to-day standard setting: the founder and owner defines the room’s identity, while the…
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Chef
Giovanni Spataro
Dijon, France
His cooking sits between modern cuisine and Italian cuisine, with precision doing the structural work and memory and generosity kept in balance. Before his current post, Giovanni…
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Hiromi Ueda
Kyoto, Japan
## The Path At Ankyu, Hiromi Ueda works from restraint rather than display. The kitchen language is controlled, exacting, and built on measured placement: timing, texture, and…
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Chef
Inés Páez Nin "Chef Tita"
Sosua, Dominican Republic
## The Path Dominican cookery, as practiced in public-facing kitchens and cultural rooms, depends on more than presentation; it requires a working command of ingredients, memory,…
View →Founder, MOK Coffee
Jens Crabbé
Brussels, Belgium
Jens Crabbé is the founder of MOK Coffee, the specialty-coffee roaster and café company he started in Leuven in 2012. MOK opened its Brussels flagship on Antoine Dansaertstraat at…
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Chef
Josh Niernberg
Grand Junction, Colorado, United States
He has described the brief in plain language: "We created Bin 707 Foodbar in 2010 with the intention of showcasing local and regionally- sourced ingredients." That line tracks the…
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Chef
Katsumi Ichikawa
Milan, Italy
Katsumi Ichikawa’s cooking is built on restraint, precision, and a close reading of ingredients. At Ichikawa in Milan, Italy, the plate is kept clean and direct; the work stays on…
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Chef
Marco Ambrosino
Naples, Italy
Chef of Sustanza in Naples is the current frame for Marco Ambrosino, gathering a route through Italian cooking that runs from Milan back toward the south. The work beneath that…
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Chef
Marco Sacco
Verbania, Italy
## The Path At L'Oasis in Mandelieu-la-Napoule, France, Marco Sacco trained under Roger Vergé, Alain Ducasse, and the Rimbault brothers, a formative apprenticeship that set his…
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Chef
Mimmo De Gregorio
Sant'Agata sui Due Golfi, Italy
## Coming Up Chef and patron of Lo Stuzzichino, Mimmo De Gregorio works from a position where service and memory sit on the same pass. The role calls for more than command; it…
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Chef
Shunji Nakao
Los Angeles, California, United States
Japanese cuisine, sushi, and seasonal omakase set the frame for this work: high-quality fish is treated as the point of departure for the meal, not as a luxury added to it. In…
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Chef
Susy Di Cosimo
Gurugram, India
It’s never been about marketing tricks or chasing trends. For Susy Di Cosimo, the work at da Susy in Gurugram starts with the regular guests who have been visiting since day one,…
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Takayuki Honjo
Rüdesheim am Rhein, Germany
Takayuki Honjo’s cooking is built around restraint: seasonality, simplicity, delicacy and purity of flavour. At Restaurant ES in Paris in 2012, those priorities shaped dishes that…
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Chef
Taro Noguchi
Osaka, Japan
In Osaka, the defining materials are charcoal, straw, fish, and the immediacy of a counter where fire is part of the meal’s language. Taro Noguchi is chef-owner of Noguchi and…
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Chef
Vincent D'Ambrosio
New York City, New York, United States
## Coming Up Formal kitchen training at The Culinary Institute of America sits behind Vincent D'Ambrosio’s New York progression through kitchen roles at Jean-Georges in New York,…
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Chef
William Lau
Hong Kong, Hong Kong
## Coming Up Foodie Forks 2024 Rising Star Award, given in 2024, places William Lau in a phase where the work is already readable: Modern European fine dining, with Japanese…
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Chef
Yotam Ottolenghi
London, United Kingdom
## The Climb Yotam Ottolenghi’s work is built from editing, pastry, restaurant cooking, and public writing, with Jerusalem, Israel as the point of origin and London as the city…
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Chef
Cameron Grant
Chicago, Illinois, United States
For Cameron Grant, the plate is only the last step in a longer exchange. At Osteria Langhe in Chicago, the work starts with the table, where meals create conversation and the room…
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Chef
Cesar Zapata
Miami, Florida, United States
Chef/owner Cesar Zapata has built Phuc Yea in Miami around Modern Vietnamese cooking filtered through Colombian and Cajun roots. The work is cross-referenced rather than fused…
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James Beard Award winner
Cindy Pawlcyn
Napa, California, United States
## Career - **owner/chef** — Mustards Grill, Yountville, California (1983–present) - **owner/operator** — Cindy's Backstreet Kitchen, St. Helena, California (2003–present) -…
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Chef
Javier López
Los Angeles, California, United States
His cooking is built around seasonal modern American cuisine, but the palate behind it was shaped early by time spent with his father as a child. Javier Lopez credits that…
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Chef
Pierre Altobelli
Nice, France
Pierre Altobelli has been Chef de cuisine and owner of Chez Davia in Nice since 2015, and that length of time shows in the control of the work. At Chez Davia, Altobelli's name is…
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Chef
Adam Wood
London, United Kingdom
Head Chef of Noble Rot Mayfair in London, Adam Wood’s work is built on a compact run of postings through a small set of city kitchens, moving from classical French training into a…
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Alberto Granados
Madrid, Spain
His cooking sits in serious taberna tradition: clear flavors, grounded technique, and the kind of control that comes from knowing what the room needs and what it does not. Alberto…
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Chef
Alex Marugán
Madrid, Spain
Alex Marug is the owner and chef of Tres por Cuatro in Madrid, which he opened in 2017 as a tiny address inside Mercado de Torrijos after years moving through kitchens in Mexico,…
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Chef
Ari Weiswasser
Glen Ellen, California, United States
## The Path Formal training at The Culinary Institute of America gave Ari Weiswasser the baseline discipline that kitchen work demands. He moved from there into garde manger at…
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Chef
Arnau Muñío
Barcelona, Spain
## The Climb Arnau Muñío built his early run at Direkte Boqueria in La Boqueria, Barcelona (2018–2025), a period defined less by spectacle than by repetition, pace, and control…
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Chef
Bryant Minuche
Napa, California, United States
In Yountville, the work gathers around fire, green asparagus, mushrooms, and Asiago Cream: the ingredients that make Bryant Minuche’s Ciccio period legible. The cooking sits…
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Edward Hong
New York City, New York, United States
## The Climb Edward Hong has held the executive chef role at Delmonico’s in New York City, United States since 2023. In a house with a fixed identity, the work is measured against…
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Gabrielle Gette
Pauillac, France
Her work there is defined by Traditional French bistro cooking, a concise phrase that opens onto a larger world of butter, reduction, seasonality, and steady technique. In the…
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Chef
Hirohashi Nobuaki
Singapore, Singapore
## Training and Lineage Counter discipline in Osaka sushi work came first: Hirohashi Nobuaki learned service rhythm and repetition as a helper at Father’s sushi restaurant in…
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Chef
Josu Ibarra
Forua, Spain
Josu Ibarra works the line between two Basque kitchens: Baserri Maitea in Forua first, then Komentu Maitea in Gordexola, where he is chef today. The measure of the career is plain…
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Keisuke Aramaki
Tokyo, Japan
Keisuke Aramaki is chef at Aramaki in Tokyo, Japan, where seasonal yakitori is handled with an exact sense of timing. Originario di Saitama, he works from a terse philosophy of…
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Chef
Ricardo Muñoz Zurita
Mexico City, Mexico
Ricardo Muñoz Zurita works as chef of Azul Histórico in Mexico City, where Traditional Mexican cuisine is handled with restraint, precision, and a close reading of the country’s…
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Chef
Selassie Atadika
Accra, Ghana
In Accra, the seasonal pantry is the point of departure. At Midunu, Selassie Atadika builds from local ingredients, biodiversity, and the practical role of the table as a place…
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Chef
Shu Zhang
Barcelona, Spain
At DIREKTE Boqueria in Barcelona, local product was handled as a working language: Catalan ingredients carried through Korean, Chinese, and Japanese accents, then arranged into…
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Chef
Vadim Otto Ursus
Berlin, Germany
There, the cooking leaned on bold, plainspoken combinations: share plates with hearty flavors, local sourcing, hand-thrown ceramics, house-made ferments, and unusual ingredients…
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Chef
**Les Présidents**: Érick Jacquin
São Paulo, Brazil
Érick Jacquin works French cuisine through Les Présidents in São Paulo, Brazil, where the format is bistro-style and the standard is high gastronomy. The cooking leans on…
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Chef
Aidan O'Neal
New York City, New York, United States
## The Climb That kind of entry point teaches the floor before the pass: the pace of service, the physical rhythm of a kitchen, and the difference between movement and production.…
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Chef
Cesare Battisti
Milan, Italy
Chef and co-founder of Ratanà in Milan, Cesare Battisti is most clearly read through the place he opened with Danilo Ingannamorte in 2009. The work has accrued recognition through…
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Claes Björling
Stockholm, Sweden
Claes Björling has been the steady culinary presence at NISCH in Stockholm since 2012, the year he started the restaurant. In a dining world that often prizes reinvention and…
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Damiano Vigna
Parma, Italy
Damiano Vigna’s work sits in the discipline of repetition: the kind of cooking built through training, timing, and the steady use of practiced technique. In Parma and Florence,…
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Chef
David LeFevre
Los Angeles, California, United States
## Coming Up Training at Culinary Institute of America set the floor for a style built on control, repetition, and clean execution. In the move to executive chef at Water Grill in…
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Chef
Eli Kaimeh
Little Rock, Arkansas, United States
American Southern cooking gives The Bugler its working frame: a regional language built on hospitality, comfort, and place. Within that frame, Eli Kaimeh’s role as chef is defined…
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Chef
Gemma Garcia
Campaspero, Spain
## The Climb The apprenticeship trail here is built from repetition, observation, and increasingly exacting rooms. At Escuela de Luis Irizar in San Sebastián (2009–2012), Gemma…
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Chef
Govind Armstrong
Los Angeles, California, United States
Executive Chef at The Lobster in Santa Monica since 2017, Govind Armstrong works from a California register built through repetition in Los Angeles kitchens, exposure to San…
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Chef
Jaime Torregrosa
Bogotá, Colombia
Owner / Chef of Humo Negro Restaurant in Bogotá, Jaime Torregrosa works from a direct premise: gastronomy is the center of the work. The point is not rhetoric but operating logic.…
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Chef
Jake Leiber
New York City, New York, United States
Jake Leiber is chef/partner at Chez Ma Tante in Greenpoint, Brooklyn, New York City, a role that places him inside a kitchen defined by restraint, precision, appetite, and…
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Chef
Jason Zhan
Redwood City, California, United States
At Ranzan in Redwood City, kaiseki sets the working terms before a course is served. The form depends on seasonality, sourcing, technique, pacing, and sequence; Executive Chef…
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Chef
Joakim Almquist
Stockholm, Sweden
The restaurant’s brief is clear: a relaxed, friendly, fun bistro with a luxurious touch, where the menu arrives as a surprise and the cooking sits at a high fine-dining level.…
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Chef
John Winter Russell
Montréal, Canada
Around Montréal, John Winter Russell’s cooking is built as much from place as from technique. The region sets the terms: produce from growers close to the city, worked into a…
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Chef
Joseph Johnson
Los Angeles, California, United States
Joseph Johnson has been Chef de cuisine at Charcoal Venice in Los Angeles from 2015 to the present, and the work there is defined by charcoal as a primary cooking tool rather than…
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Chef
Josh Loeb
Los Angeles, California, United States
## Coming Up Since 2010, Josh Loeb has built a practice around hospitality that reads as polished without being precious. Sweet Rose Creamery, Rustic Canyon Wine Bar & Seasonal…
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Chef
Kahraman Altun
Istanbul, Turkey
## Coming Up A single address can be a working method. Since 1996, Kahraman Altun has kept Balıkçı Kahraman in Istanbul to one branch, one name, one line of work, building the…
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Laura Galli
Modena, Italy
## The Path At Hosteria Giusti in Modena, Italy, the Executive Chef title attached to Laura Galli carries less weight than the practice behind it. The work is defined by…
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Chef
Leandro Carreira
London, United Kingdom
## Coming Up Leandro Carreira’s career has moved through a set of demanding dining rooms, each one adding a different pressure point to the work. At Mugaritz in Spain, the sous…
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Chef
Marco Forneris
Alba, Italy
## The Path At La Repubblica di Perno, a chef role held since 2014, and at Lalibera in Alba, Marco Forneris works from the Piedmontese canon rather than around it. Tajarin,…
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Chef
Milan Jurkovic
Dubai, United Arab Emirates
The contemporary Balkan register in Dubai gained measurable trade recognition through the cooking of Serbian chef Milan Jurkovic, including a MICHELIN Guide Dubai Bib Gourmand in…
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Chef
Peter Sanchez-Iglesias
London, United Kingdom
Peter Sanchez-Iglesias has worked through Britain’s restaurant scene with a steady read on timing, instinct, and the discipline of service. Since 2019, he has been chef at Decimo…
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Chef
Sam Clark
London, United Kingdom
Sam Clark, chef at Moro in London, comes through a line of practical formation rather than classroom mythology: first The Eagle in Farringdon, then the kitchen he co-founded in…
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Chef
Troy Stauffer
Raleigh, North Carolina, United States
Area cookery in a Durham hotel-and-member setting depended on range: banquet timing, dining-room polish, member-service consistency, and enough regional fluency to make Southern…
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Chef
Tyler Akin
Detroit, Michigan, United States
Tyler Akin was chef-partner at Le Cavalier in Philadelphia from 2020 to 2025, and the path to that title ran through university study, culinary training, and line work in West…
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Chef
Zoe Nathan
Los Angeles, California, United States
Zoe Nathan has built her pastry work around balance: salt against sweet, structure against softness, and flavors that arrive with intention rather than decoration. At Huckleberry…
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Chef
Akira Nakazawa
Tokyo, Japan
The work is carried by a premium yakitori omakase in Kameido, Koto City, where Daisen chicken skewers, sake, and a focused, grill-forward kitchen define the experience. In that…
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Alejandro Wallis
Vallromanes, Spain
Alejandro Wallis is Executive Chef of Royal Blues Hotel & Chanson Restaurant in Deerfield Beach, Florida. The work associated with that title reads with discipline: simple…
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Chef
Andres Giraldo Florez
San Francisco, California, United States
Andres Giraldo Florez has been chef-owner of Snail Bar in Oakland, California, since 2021. The role matches a style of cooking built on planning, control, and intent: “I never…
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Chef
Andrew Taylor
Portland, Maine, United States
As owner of Eventide Oyster Co. In Portland, United States, Andrew Taylor built the restaurant around a modest brief: a tiny oyster bar serving really good food. That premise…
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Anton Surtell
Cagnes-sur-Mer, France
Anton Surtell is Chef at Château Le Cagnard in Cagnes-sur-Mer, France, where the kitchen reads as a measured exchange between Classic French cuisine and seasonal, Nordic…
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Chef
Antonio Brancato
Singapore, Singapore
Antonio Brancato is the founder and Pizza Chef of ANTO Pizzeria in Singapore, and that title sits on top of a more exacting practice: pizza made with the discipline of a trade,…
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Chef
Ash Valenzuela-Heeger
Birmingham, United Kingdom
Ash Valenzuela-Heeger is chef-owner of Riverine Rabbit in Birmingham, United Kingdom. The role sits on a long line of kitchens that shaped her methods: classical schooling,…
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Chef
Axel Ohlson
Cagnes-sur-Mer, France
## Coming Up Today, Axel Ohlson is chef of Château Le Cagnard, where his career now finds its focus. In a profession that so often rewards spectacle, his story reads instead as…
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Chef
Bryn Williams
Penarth, United Kingdom
## The Climb Bryn Williams’s career reads as accumulation: bakery discipline, formal study, London service, and later the authority to carry that experience into his own work.…
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Chef
Christos Philippou
Los Angeles, California, United States
## Coming Up Rigorous training and steady progression through demanding kitchens define Christos Philippou’s early career. The Culinary Institute of America and University of…
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Chef
Ciro Sorrentino
Ho Chi Minh City, Vietnam
Ciro Sorrentino works in Neapolitan pizza from Ho Chi Minh City, with Margherí as the current base of that practice. Naples sits behind the work: its heat, cadence, and standards…
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Chef
Cristian Moreschi
Lugano, Switzerland
His kitchen language is direct and exacting, and it points to the standard behind the work: “Keeping up pace and focus are mandatory keywords that help maintain clarity and ensure…
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Chef
David Schwartz
Toronto, Canada
“What I really want is to build places where people feel something,” says David Schwartz, chef of Sunnys Chinese in Toronto. Read as a working brief, that line points to a kitchen…
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Chef
David Uygur
Dallas, Texas, United States
## Coming Up A closing, then an opening, then a long run at one address: that is the shape of David Uygur’s Dallas work. After Lola closed in 2009, Lucia opened in 2010 with Uygur…
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Chef
Dhriti Arora
Copenhagen, Denmark
Her training at Noma sits at the center of Dhriti Arora’s profile, not as decoration but as the place where repetition, timing, and service discipline were built under pressure.…
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