The People · Page 63
The artisans of taste.
Chef
Fabio Biscaldi
Melbourne, Australia
Fabio Biscaldi, Restaurant Owner and co-owner of 48h Pizza e Gnocchi Bar in Melbourne, has built the work around a discipline of time: dough given at least 48 hours, natural…
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Chef
Foo Kui Lian
Singapore, Singapore
Foo Kui Lian’s work at Tian Tian Hainanese Chicken Rice is rooted in a kampong upbringing and in parents who came to Singapore from Hainan Island in search of better conditions.…
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Chef
Francesco Paolo Martini
Brussels, Belgium
The Neapolitan pizza discipline travels by repetition more than geography: dough handling, fermentation, stretch, oven management, and the read of the cornicione. In Brussels,…
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Frank Morano
New York City, New York, United States
## The Climb Owner and Executive Chef at Prince Street Pizza, Frank Morano works in a format that rewards consistency over flourish. At the slice counter, the job is built on…
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Gaurav Mathur
Cantanhede, Portugal
## Coming Up At Marquês de Marialva in Cantanhede, Portugal, Gaurav Mathur works as Executive Chef in a kitchen shaped by Bairrada cooking and daily service discipline. The…
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Chef
Giacomo Guido
Chester, United Kingdom
## Career Since 2018, Stile Napoletano in Chester has been shaped around Neapolitan-style pizza under Giacomo Guido, with the work kept close to the trade’s basic demands: light…
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Hidetaro Nakamura
Higashiomi, Japan
## Coming Up Chef of Shofukuro Honten is the position through which Hidetaro Nakamura’s work is publicly read. The role carries more than service or supervision: it ties technique…
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Bartender / bar director
Holly Graham
Tokyo, Japan
Tokyo bar-making often starts with the room before it reaches the glass: who is entering, what codes they carry, how much direction the night can take without being over-managed.…
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Ilkay Suuctugu
Miami, Florida, United States
## The Path Hotel kitchens set the frame for Ilkay Suuctugu’s career: prep, banquet, sous, then executive leadership. The progression runs from Marriott Hutchinson Island in…
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Chef
Jaap Volman
Overloon, Netherlands
## Coming Up Vakschool Wageningen gave Jaap Volman the technical base for a career built on discipline, repeatable standards, and kitchen craft. From there, Bolenius in Amsterdam…
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Chef
Jay Boyle
Oslo, Norway
Jay Boyle’s publicly traceable work is a Norwegian kitchen record: an Australian chef working through Maaemo and Kontrast before taking responsibility as head chef at Kolonialen…
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Chef
Jedrzej Lewandowski
Pabianice, Poland
Jedrzej Lewandowski is the owner and driving force behind Zielona Górka in Pabianice, Poland, a name that now reads with particular weight among devotees of Neapolitan pizza. His…
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Chef
Johanna Nußbaumer
Kaunas, Lithuania
## Coming Up Austrian home cooking is the working base here: family recipes, familiar forms, and a mode of hospitality built around feeding guests without overcomplication. Since…
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Chef
Johnny Ray Zone
Los Angeles, California, United States
## Coming Up In kitchens defined by pace and pressure, executive chef at La Poubelle in Hollywood and chef at Husk in Nashville, Tennessee (2014) gave Johnny Ray Zone the room to…
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Chef
Josep Espuga
Merricks, Australia
## Coming Up La Broche in Madrid is where Josep Espuga’s early professional work starts, followed by a stage at Mugaritz. From there, the line runs through service and management…
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Chef
Julien Montbabut
Kyoto, Japan
## The Path Ferrandi, Paris gave Julien Montbabut the technical base that would later carry through every kitchen title that followed. The work then moved to Pavillon de la Grande…
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Keiya Kawaguchi
Tokyo, Japan
Keiya Kawaguchi is Executive Chef of Sushi Tsubomi in Tokyo and the restaurant’s Second Owner. The role places him both behind the counter and inside the restaurant’s structure,…
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Chef
Keizo Seki
Los Angeles, California, United States
Keizo Seki is the owner and founder of Sushi Zo in Los Angeles, United States, and the clearest public measure of that work came in 2009, when the Michelin Guide awarded one…
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Chef
Ksenija Mahorčič
Los Angeles, California, United States
## Coming Up At Grá in Los Angeles, Ksenija Mahor works in a kitchen where service depends on precision, pace, and the ability to keep ideas clear under pressure. The role puts…
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Chef
Luca Fantin
Tokyo, Japan
## Coming Up Training at Hotel and Catering school in Treviso gave Luca Fantin the base he later brought into a more disciplined, ingredient-led style. The next step at La Pergola…
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Chef
Marc Cordonnier
Paris, France
The French kitchen path is built on repetition, timing, and the ability to hold a station without noise. Marc Cordonnier’s record follows that model: a cook’s start in 2006, then…
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Chef
Mario Markušić
Zagreb, Croatia
Mario Marku’s work as head pizzaiolo at Franko’s Pizza & Bar in Zagreb is built on control: dough, heat, timing, and repetition held in balance through service. Pizza, in this…
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Chef
Matt Adler
Washington DC, Washington DC, United States
## Coming Up The Culinary Institute of America set the baseline for Matt Adler’s approach: kitchen discipline, pace, and the habits that hold up under service. From there, the…
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Chef
Michele Circhirillo
Melbourne, Australia
Michele Circhirillo builds his work around two fixed points: pizza and gnocchi. At 48h Pizza e Gnocchi Bar in South Yarra, Melbourne, those staples are treated as the core of the…
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Chef
Michele Circhirillo - Fabio Biscaldi
Melbourne, Australia
## Formation At 48h Pizza e Gnocchi Bar in South Yarra, Melbourne, Australia, formation is measured in dough, timing, and repetition. As Executive Chef, Michele Circhirillo -…
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Miguel Rodrigues
Braga, Portugal
Braga gives Miguel Rodrigues a practical frame: a city of pace, texture, and appetite, matched by Inato Bistrô’s measured rhythm. The kitchen works from fresh, local ingredients…
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Chef
Mike Wiley
Portland, Maine, United States
In Portland, Mike Wiley has built a kitchen identity around shellfish work that stays clean and direct. The specialty is oysters and lobster, and the register is stripped to the…
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Chef
Nacho Romero
València, Spain
## The Path The work starts with an early and fixed relation to cooking: not as a phase, but as a direction that was already set. Nacho Romero trained at CdT de Valencia, where…
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Chef
Nathan Rich
Barnard, Vermont, United States
Nathan Rich is Executive Chef of Twin Farms Restaurant in Barnard, Vermont, after a career that moved through resort kitchens, Boston hotels, and the dining program at Lake Placid…
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Co-Founder & Owner, Proud Mary Coffee
Nolan Hirte
Melbourne, Australia
The arc of Nolan Hirte’s career runs through a tight constellation of Proud Mary names: co-founder, owner, and now Founder and CEO of Proud Mary Coffee, with Proud Mary in…
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Chef
Norihito Endo
Tokyo, Japan
Edomae sushi is a counter discipline built on repetition, restraint, and exacting touch. In Tokyo, Japan, Norihito Endo works as chef at Ebisu Endo, a 2019–present role shaped by…
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Chef
Noriyuki Koike
Tokyo, Japan
Noriyuki Koike’s work at Incanto in Tokyo sits on a base built in Italy, where regional cooking is learned by repetition, observation, and service rather than by theory alone. The…
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Chef
Remi Granger
Berlin, Germany
## Career French gives Remi Granger a workable register for French cooking: a place where tartare can carry curry aioli, quail egg, parsley, and taro chips without giving up its…
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Chef
Riccardo Figurato
Madrid, Spain
From Caserta to Madrid, Riccardo Figurato’s arc moves through a family table, a 2017 opening, and a pizzeria that became one of Europe’s most closely ranked names. He is the…
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Chef
Roberto Loscalzo
São Paulo, Brazil
In São Paulo, Roberto Loscalzo has helped shape a pizza language built on control of dough, timing, and service. The dough is made with Italian Caputo flour and left to ferment…
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Chef
Ruggero Ravagnan
Mestre, Italy
Ruggero Ravagnan works in pizza at Grigoris in Mestre, and the address is not incidental to the craft. Since founding the pizzeria in 1995, he has developed a practice that stays…
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Chef
Ruggero Ravagnan - Pina Toscani
Mestre, Italy
## Career At Grigoris in Mestre, the kitchen brief is built around Artisanal Italian pizza, and Ruggero Ravagnan - Pina Toscani works inside that narrow frame with discipline. The…
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Shari Hirte
Melbourne, Australia
Shari Hirte co-founded Proud Mary Coffee with her husband Nolan Hirte in Melbourne in 2009. The independent coffee and hospitality company now operates venues in Melbourne and…
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Chef
Sota Atsumi
Paris, France
## The Climb Modern French cooking gains a different register when a Japanese chef applies it with restraint rather than emphasis. In the case of Sota Atsumi, that means letting…
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Tiago Costa
Braga, Portugal
Braga sets the frame for Tiago Costa’s cooking: a northern Portuguese kitchen working in a climate of speed, clean light, and grounded, generous food. At Inato Bistrô in Braga,…
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Chef
Tommaso Pennestri
Rome, Italy
Tommaso Pennestri became chef and co-founder of Trattoria Pennestri in Rome, Italy, in 2017, and that appointment has shaped the arc of his career with unusual clarity. In a city…
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Chef
Tyler Brunache
Orlando, Florida, United States
Smoke work at Smokemade Meats + Eats in Orlando, Florida, was run as a timing discipline, not a garnish. In the owner-and-pitmaster role, Tyler Brunache worked inside a barbecue…
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Chef
Vanessa Huang
Taipei, Taiwan
Her work sits between French technique and market-led adjustment. Vanessa Huang keeps one foot in the structure of classic training and the other in the day’s produce, which is…
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Chef
Wilson Alpala
Quito, Ecuador
Wilson Alpala’s work at Zazu sits inside a broader shift in Quito: Contemporary Ecuadorean cooking that keeps local memory in view. The point is not novelty for its own sake, but…
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Chef
Zakaria Mahfoud
Crozet, France
## Coming Up Zakaria Mahfoud’s path has been shaped by a rapid passage through some of contemporary dining’s most exacting kitchens, each step adding another layer of precision,…
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Chef
Alejandro Aguirre
Edinburgh, United Kingdom
Alejandro Aguirre is Executive Chef at Skua in Edinburgh, United Kingdom, where the cooking centers on Modern British small plates. The work asks for precision, pace, and…
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Chef
Alex Burgos
Mexico City, Mexico
Alex Burgos moves through his career with a clear, understated progression that feels entirely of a piece with the work itself: precise, disciplined, and grounded in place. He is…
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Chef
Chat Suansilphong
New York City, New York, United States
## The Path Training at Culinary Institute of America, Hyde Park, gave Chat Suansilphong the baseline this kind of work demands: repetition, control, and a tolerance for rigor.…
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David Stafford
London, United Kingdom
David Stafford has led the kitchen at Rules Restaurant in London as Head Chef since 2013. ## The Climb Training at the University of St Andrews gave David Stafford the formal…
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Chef
Eduard Frauneder
Osaka, Japan
A Michelin Star is the defining marker in Eduard Frauneder’s career, but the record behind it is built from technique, repetition, and pace. Vienna is the starting point: at…
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Chef
Edward Ross
London, United Kingdom
London grand-room cooking depends on volume without looseness: mise en place built for long service, a pass organised for repeatability, and restraint in the final plate. Edward…
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Chef
Fariyal Abdullahi
New York City, New York, United States
## Coming Up Formal training at California State University, Long Beach and the Culinary Institute of America set the technical base for Fariyal Abdullahi’s work before she moved…
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Chef
Farokh Talati
London, United Kingdom
## The Climb At St John Bread and Wine, Farokh Talati works in a role that sits between Head Chef and Executive Chef, with the line between leadership and service drawn by the…
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Ken Ngai
San Francisco, California, United States
A native of Hong Kong, his profile is a defined set of facts: a place of origin, a working role, and a named restaurant where the standards of sushi are made visible in daily…
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Chef
Mario Castrellón
Panama City, Panama
At Maito in Panama City, Executive Chef and Founder Mario Castrell has built New Panamanian cuisine around a simple brief: place Panama first, and make that presence legible…
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Chef
Max Wittawat
New York City, New York, United States
## The Path Classical training at Le Cordon Bleu gave Max Wittawat the basics that still anchor the work: technique, repetition, and a preference for precision over flourish. That…
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Chef
Pete Dantanus
Brighton and Hove, United Kingdom
Wood-fired sharing plates set the working frame for Pete Dantanus’s cooking at Burnt Orange: heat, smoke, spice, acidity, texture, and enough restraint to keep the plate legible.…
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Scott Linder
Los Angeles, California, United States
## The Path Today, Scott Linder is co-founder of Matū (since 2025) and co-founder of Matū Kai (since 2025). The two ventures point to a working method built on clarity and range:…
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Simon Carlin
Nottingham, United Kingdom
Simon Carlin is Head Chef and Owner of Kushi-ya in Nottingham. The role sits on a run of cooking that has settled around restraint, precision, and a direct line to flavour. ## The…
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Chef
Sky Haneul Kim
Providence, Rhode Island, United States
## The Climb Training at Johnson & Wales University gave Sky Haneul Kim the technical base that now reads in a kitchen style marked by control and precision. As Head Chef of Gift…
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Chef
Tatsu Aikawa
Austin, Texas, United States
Tatsu Aikawa has been chef and founder of Ramen Tatsu-Ya in Austin, Texas, since 2012, and the work has been built around ramen as a serious form rather than a cultural shorthand.…
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Chef
Akkapong Earl Ninsom
Portland, Oregon, United States
The 2024 James Beard Award for Outstanding Restaurant went to Langbaan in Portland, Oregon, where Akkapong Earl Ninsom is owner. That award is the cleanest read on his Portland…
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Chef
Asier Landa
Mendaro, Spain
In Mendaro, Gipuzkoa, the grill sets the terms at Asador Landa: live fire, seasonal produce, and the direct handling of Basque ingredients. At this kind of house, heat is not…
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Chef
Ayumu Iwanaga
Tokyo, Japan
In Tokyo, Japan, bread is the through-line in a practice built from workplace discipline, public service, and a multi-format shop. In Ayumu Iwanaga’s case, the record runs through…
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Chef
Bonnie Eckre
Santa Fe, New Mexico, United States
Bonnie Eckre is the restaurant owner behind Santa Fe Bite in Santa Fe, New Mexico, United States, with green chile cheeseburgers as the defining specialty. ## Coming Up At Bobcat…
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Chef
Cary Docherty
Hong Kong, Hong Kong
From The Art Institute of New York City to London and then Hong Kong, Cary Docherty’s route has been built through kitchens that demand control, pace, and consistency. The…
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Dan Grill
Portland, Oregon, United States
## Career Dan Grill is chef of Screen Door in Portland, a role that places his work inside a kitchen defined by Southern-influenced comfort food and a steady public following.…
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Chef
David de Coca
Fornells, Spain
David de Coca is the chef at Sa Llagosta in Fornells, Spain, where service, seasonality, and the expectations of a closely watched house meet in one kitchen. The work reads as…
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Pastry chef
Dominique Ancel
Manhattan, New York, United States
Dominique Ansel's most durable credential is the pastry kitchen itself. The cleanest shorthand is still the one attached to Daniel in New York City, where he was head pastry chef…
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Chef
Dominique Ansel
New York City, New York, United States
Pastry built on measurement gives little room for loose thinking: custards have to emulsify cleanly, laminated dough has to move in thin, even layers, and each component has to…
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Chef
Gonza de Pedro
Madrid, Spain
The continuity is practical: recipes held in use, heat managed by hand, and a stove discipline that treats inheritance as daily work rather than display. Castilian cooking gives…
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Chef
Inocencio Carbajal
Chicago, Illinois, United States
## Coming Up Carnitas carries memory, place, and inheritance when the method stays intact. At Carnitas Uruapan Restaurant, Inocencio Carbajal has held the founder and Executive…
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Chef
Iván Muñoz
Madrid, Spain
## Coming Up Contemporary Madrid cooking at Chirón is carried through the role of cocinero, with Iván Muñoz working from familiar recipes, recognizable products and inherited…
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Chef
Jacob Siwak
New York City, New York, United States
## The Climb Broad training and floor-level service shaped Jacob Siwak before he became chef-owner of Forsythia. International Culinary Center, John Burroughs School, and…
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Chef
Janek Flemyng
Madrid, Spain
Janek Flemyng’s standard at Sushi Bar Hannah in Madrid is Spain itself. Seafood there is treated not as decoration or luxury, but as the working benchmark for sushi: the…
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Chef
Jason Stanhope
Charleston, South Carolina, United States
## Coming Up Le Cordon Bleu gave Jason Stanhope a formal base before Charleston, South Carolina, became the proving ground for the next stretch of his work. Over more than a…
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World's 50 Best Bars
Jeff Berry
New Orleans, Louisiana, United States
He has said, “I think probably because it's the whole notion of it being faux.” ## Where They Are Now Jeff Berry’s career has always had the feel of a carefully assembled double…
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Chef
John Lewis
Charleston, South Carolina, United States
## Coming Up Brisket is the cut that measures barbecue craft against itself, and for John Lewis it is the central test: long, exacting, and unforgiving of sloppiness. “It’s the…
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Chef
Josh Resnick
New York City, New York, United States
Josh Resnick is chef at Tokyo Record Bar in New York City, United States. His work there centers on Japanese cuisine in Greenwich Village, shaped by a counter-format service where…
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Karen Mitchell
Napa, California, United States
Her work is anchored in artisan breads made with organic stone ground flours and the highest quality ingredients, alongside a complete range of pastry products that reflect…
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Chef
Kyle Knall
Milwaukee, Wisconsin, United States
## The Path Culinary school in Birmingham, Alabama gave Kyle Knall a foundation that still shows in the way he cooks: fundamentals first, seasonality always in view. That early…
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World's 50 Best
Luke Dale-Roberts
Cape Town, South Africa
## The Path Training at Baur Au Lac Hotel in Zurich, Switzerland, set Luke Dale-Roberts inside a disciplined kitchen framework early on, with the sort of rigor that tends to shape…
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Chef
Makoto Okamoto
Kyoto, Japan
Makoto Okamoto is the chef-owner of La BOMBANCE in Tokyo, Japan, and the work reads from a family kitchen first: raised in Nagaoka City, he came up around food as part of daily…
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Chef
Matt Vicedomini
Portland, Oregon, United States
## The Path Since 2015, the owner-chef role at Matt's BBQ has been Matt Vicedomini's, and with it has come a clear working identity built around smoke, fire, time, and the…
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Chef
Michael Yates
London, United Kingdom
Michael Yates works as Executive Chef at NoMad London, a role held since 2023. The appointment sits inside a longer pattern of professional kitchen movement: an early start at 16,…
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Chef
Mike Reidy
San Diego, California, United States
Mike Reidy’s work sits in the seafood supply chain as much as in the dining room. At The Fishery in San Diego, the discipline is market-first: know the fish, know the fishermen,…
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Chef
Nand Kishor
Ewell, United Kingdom
## The Climb Formal training at HNB University, Srinagar Garhwal set the base for a career built on discipline and controlled repetition. In Nand Kishor’s case, that foundation…
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Chef
Neil Kleinberg
New York City, New York, United States
## The Climb At Clinton Street Baking Company & Restaurant in New York City, Neil Kleinberg built his reputation around breakfast service that reads as both familiar and exacting.…
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Chef
Nguyen Thi Thanh
Vancouver, Canada
Nguyen Thi Thanh’s work is built on continuity: a food stall turned named restaurant, then a second outpost in Vancouver carrying the same label. The line between those rooms is…
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Nick Gaube
New York City, New York, United States
Nick Gaube became chief executive chef of Bad Roman in New York City in 2023, a role that puts him inside the ongoing argument over Italian-American dining in Manhattan. The path…
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Chef
Pablo Zittzman
Coral Gables, Florida, United States
Pablo Zitzmann has turned Zitz Sum in Coral Gables, Florida, into a restaurant built on precision, memory, and restraint. The work there reads as a study in balance: technique…
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Chef
Pedro Garcia
Madrid, Spain
Traditional Spanish cooking is the working brief at Restaurante Vinoteca García de la Navarra in Madrid, Spain, where Pedro Garcia serves as Head Chef. The restaurant’s standing…
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Chef
Pietro Zito
Montegrosso, Italy
## The Path Chef-patron is the defining role at Antichi Sapori in Montegrosso, Italy, and Pietro Zito has held it as the public face of the restaurant’s cooking. Since 1993, he…
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Sam Smith
Portland, Oregon, United States
## The Path Trade training at TAFE Illawarra gave Sam Smith the base layer: systems, timing, and the habits that hold service together. That grounding started at Bomaderry Bowling…
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Chef
Sanjay Gour
Ewell, United Kingdom
Brought up in Mumbai, Sanjay Gour’s work sits between pastry’s exactitude and Indian cooking’s broader register. That range has been shaped by training at Goa and by years in…
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Executive Chef, The Clocktower
Sarah Ravitz
New York City, New York, United States
Sarah Ravitz is Executive Chef at The Clocktower in New York. A California native, she rose through Washington, D.C. kitchens before spending six years at minibar by José Andrés,…
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Chef
Sean Griffin
Las Vegas, Nevada, United States
Since 2022, Sean Griffin has served as Culinary Director of Jean Georges Steakhouse in Las Vegas, a role built on years in rooms where timing, consistency, and command carry the…
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Chef
Shelli Azoff
Los Angeles, California, United States
Counter-service is the operating discipline at The Apple Pan in Los Angeles: a compact room, a concise menu, and classic American diner cooking built around repetition rather than…
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Chef
Tomáš Černý
Prague, Czech Republic
Tomáš Černý is the head chef and co-owner of Dejvická 34 by Tomáš Černý in Prague. The cooking there is built from seasonal produce, sea fish, fresh Italian cheeses, and sauces…
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Chef
Trigg Brown
New York City, New York, United States
"It usually touches on flavors that are exciting or stories that are exciting." In Win Son Bakery in Williamsburg, Brooklyn, Trigg Brown puts Taiwanese-American food into that…
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