The People · Page 66
The artisans of taste.
Chef
Chris Teigland
Denver, Colorado, United States
Chris Teigland is the chef-owner of Glo Noodle House. “My mom’s love language was cooking meals for people and she passed that down to me.” ## Today Kitchen leadership here is…
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Chef
Chris Wong
Singapore, Singapore
At Kok Sen in Singapore, old-school Cantonese tze char is treated as a heat-and-timing craft rather than a nostalgia category. In the third-generation ownership of Chris Wong, the…
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Chef
Christian Beck
Baden-Baden, Germany
Christian Beck’s profile is defined by one kitchen, one title, and one city: restaurant chef at Weinstube zum Engel in Baden-Baden. The record stays narrow on purpose, with no…
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Chef
Christian Härtge
Solothurn, Switzerland
## The Climb Training at Koch-Ausbildung im Osten Deutschlands gave Christian Härtge the base; the rest came through a sequence of kitchens that sharpened timing, discipline, and…
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Chef
Christian Irabién
Washington DC, Washington DC, United States
Before Christian Irabi became chef-owner of Amparo Fondita in Washington, DC, his cooking was formed by Chihuahua, Mexico, by a Mexican American identity, and by the discipline of…
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Chef
Christian Vogel
Noordeloos, Netherlands
## Coming Up Executive Chef at Bistro, Christian Vogel works in the register of control rather than display. His cooking is defined by clarity on the plate and discipline in the…
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Chef
Christina Theofilos
Tampa, Florida, United States
Since 2019, Christina Theofilos has run Psomi in Tampa as chef-owner and sole operator, a setup that leaves the bakery and eatery shaped by a single set of decisions from prep to…
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Chef
Christoph Düster
New York City, New York, United States
In New York City, Christoph Düster runs a kitchen built on clarity rather than display. At Sami & Susu, the work stays lean: a small menu, a compact set of techniques, and a…
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Chef
Christoph Hunziker
Schüpfen, Switzerland
Christoph Hunziker runs Schüpbärg-Beizli in Schüpfen, Switzerland, as both chef and owner. Since 2014, that single address has carried the full measure of his work: one kitchen,…
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Chef
Christoph Komarnicki
Frauenfeld, Switzerland
Since 2019, Christoph Komarnicki has held the house in dual form: owner and managing director of Gasthof zum goldenen Kreuz AG, and chef in the kitchen at Gasthof zum goldenen…
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Chef
Christophe Marchais
Fouday, France
French classic cooking at altitude depends on more than a clean pass and a composed plate. At Ciel de Paris, the craft that Christophe Marchais practices sits in the full chain of…
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Chef
Christophe Raoux
Le Grand-Village-Plage, France
His cooking is anchored in the sea and in the Charente-Maritime coast, where place is not scenery but working material. The day’s rhythm seems to follow the tides, and that sense…
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Chef
Christopher Aubry
Roye, France
Christopher Aubry is chef of Le Saisonnier in Roye, France. His recognition is dated and specific: Maître restaurateur in 2017 and Maîtres Cuisiniers de France in 2023. ## Where…
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Chef
Christopher Cullum
Saas-Fee, Switzerland
## The Path The result is a style that feels polished, but never disconnected from service. At Cullum's Attaboy, Christopher Cullum brings a more personal register, one tied to…
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Chef
Christopher Keyser
Los Angeles, California, United States
Christopher Keyser is executive chef at Union Restaurant in Pasadena. The cooking there sits in a Northern Italian register, with fresh pasta and rustic Italian preparations as…
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Chef
Christopher Kline
Hong Kong, Hong Kong
# Christopher Kline ## Career - **Executive Chef and Foodservice and Industrial Sales** — Pederson's Natural Farms, Indonesia - **Co-Founder and Chief Customer and Innovation…
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Chef
Christopher Krinsky
Austin, Texas, United States
Christopher Krinsky is the chef-owner of Ramen Del Barrio in Austin, where the work centers on Mexican-fusion ramen. The role sits on a focused Austin path through sushi, prep,…
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Chef
Ciro Fodera
Montagnac, France
## Coming Up Michelin Plate 2024 and Modern Cuisine at Côté Mas place Ciro in a current frame, but the technique reads as cumulative, not sudden. ## Where They Are Now Modern…
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Chef
Ciro Verde
Dubai, United Arab Emirates
Modern cuisine at DUO Gastrobar-Dubai Hills in Dubai, United Arab Emirates is built around technique without asking the guest to treat the room as precious. In Ciro Verde’s hands,…
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Chef
Ciro Verdi
Anghiari, Italy
Born to a 100 percent Italian family in Astoria, Queens, he came up with the kind of culinary instinct shaped by neighborhood memory and family table traditions, then carried that…
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Bocuse d'Or laureate
Claus Weitbrecht
Wildberg, Germany
German chef Claus Weitbrecht has been Chef de Cuisine at Hotel Restaurant Talblick in Wildberg since 2001, and the line of work there is defined by control, range, and a steady…
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Chef
Clayton Rollison
Eindhoven, Netherlands
Clayton Rollison was the proprietor and executive chef of the former Lucky Rooster Kitchen + Bar on Hilton Head Island, South Carolina, United States, where a kitchen identity was…
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Chef
Clément Chauvin
Versailles, France
Clément Chauvin’s work is anchored in old time French classics, handled with a modern register rather than preserved behind glass. The point is not to freeze tradition, but to…
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Chef
Cody Taylor
Atlanta, Georgia, United States
## Today Atlanta shaped Cody Taylor’s cookery from the start, and the city’s range shows up in the way he works: direct, adaptable, and attentive to repetition. Culinary school in…
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Chef
Conor Mee
Carrickmacross, Ireland
Chef proprietor Conor Mee is associated with Courthouse in Carrickmacross, Ireland, where the cooking is framed by clarity, control, and a preference for the direct route. His…
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Chef
Constantine Alexopoulos
Taipei, Taiwan
Taiwanese cooking is the public frame for the work of Constantine Alexopoulos, chef at Chi Chia Chuang (Changchun Road). Record is spare: one role, one venue, one cuisine…
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Chef
Corey Thomas
Koh Samui, Thailand
Corey Thomas moved into the executive-chef role at Restaurant August in New Orleans in 2022, bringing to one of the city’s most closely watched dining rooms a career shaped by…
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Chef
Cori Xiong
Houston, Texas, United States
Owner of Mala Sichuan Bistro in Houston, Cori Xiong works in a role defined by repetition, precision, and the daily demands of service. Born in China and shaped by formative years…
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Chef
Courtney Van Dyke
Phuket, Thailand
## The Climb Senior kitchen work is measured less by title than by repeatable command: prep systems, service rhythm, palate discipline, and the ability to keep a kitchen’s…
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Chef
Craig Nelson
Glasgow, United Kingdom
Craig Nelson is Head Chef at Ox and Finch in Glasgow, returning to a kitchen that already shaped his standards as a chef. The role places him in a house he knows from the inside,…
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Chef
Cristian Di Tillio
Civitella Casanova, Italy
## Career - **Executive Chef** — Il Ritrovo d'Abruzzo, Civitella Casanova, Italy ## Signature At the center of Cristian Di Tillio’s cooking is **Risotto parmigiano mandarino e…
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Chef
Cristian Granada
Calestano, Italy
Cristian Granada’s cooking works between tradition and a Modern Mediterranean register, with a global frame but a controlled hand. The food reads as disciplined rather than showy:…
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Chef
Cristian Petitta
White Plains, New York, United States
Cristian Petitta brings Rome’s kitchen logic to Westchester County, New York: Italian tradition first, Mediterranean breadth behind it, and a habit of pulling from the strongest…
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Chef
Cyril Auboiroux
Tulle, France
In Tulle, France, at Les 7, Cyril Auboiroux worked in gastronomic cooking’s disciplined register, where plates are built through patience, precision, and balance rather than…
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Chef
Cyril Glémot
The Hague, Netherlands
Cyril Glémot works between two kitchens with different cadences: Executive Chef at De Basiliek in The Hague and chef proprietor of Coteaux et Fourchettes in Cairanne, France. That…
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Chef
Daisuke Kaneko
Tokyo, Japan
# Daisuke Kaneko ## Where They Are Now Precision and restraint are the through-line in Daisuke Kaneko’s kitchens. The technique was sharpened early in Paris at Alain Senderens and…
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Chef
Damien Brockway
Austin, Texas, United States
Damien Brockway is the pitmaster and owner at Distant Relatives in Austin, Texas, and that role now best captures the range of his public work. The path to it is built from formal…
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Chef
Damir Pejcinovic
Villalba de la Sierra, Spain
From hotel kitchens to executive posts, Damir Pejcinovic’s work is built on formal training, repetition, and the operating discipline demanded by large properties. The through…
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Chef
Damon Stainbrook
Corte Madera, California, United States
## Coming Up Redwood and French Laundry mark the first two stations in Damon Stainbrook’s progression toward Pig in a Pickle: training first, then the pressure of a Sous Chef role…
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Chef
Dan Bessoudo
Amersfoort, Netherlands
## Where They Are Now Technique in Dan Bessoudo’s work reads as accumulation: the line from Institut Paul Bocuse into Paris kitchens is one of discipline, pace, and control. As…
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Dan Hopkins
Ambleside, United Kingdom
Dan Hopkins runs the pass at The Schelly in Ambleside, where Modern British small plates are built around Lake District produce and the timing those plates demand. The work is…
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Chef
Daniel Asher
Denver, Colorado, United States
In Doha, Qatar, tagine and couscous set the table: steam, grain, clay, and careful spicing. As Executive Chef at Argan, Daniel Asher works from Moroccan foundations while carrying…
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Chef
Daniel del Prado
Hecho, Spain
## The Climb Since 2021, Daniel del Prado has served as chef and founder-owner of the DDP Restaurant Group of Cardamom (DDP Restaurant Group), a position that ties his name to a…
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Chef
Daniel Harthausen
Beijing, China
His path to that kitchen did not run through culinary school. It was built through working kitchens, the pressure of service, and the slow accumulation of self-taught practice.…
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Co-Creator and Chef, Kokoro
Daniel Lee
Dubai, United Arab Emirates
Daniel Lee’s cooking is built around clarity, restraint and precision. Since 2018, he has led the kitchen at Galvin Green Man in Great Waltham as Head Chef, working with a method…
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Chef
Daniel Lehmann
Emmenmatt, Switzerland
## Coming Up Regional and seasonal cooking sits at the center of Daniel Lehmann’s work at Boutique Hotel Moosegg in Emmenmatt, Switzerland, where he serves as host and Head Chef.…
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Daniel Park
Chon Buri, Thailand
Daniel Park is Executive Chef at Krua Laew Tae-R-Rom in Chon Buri, Thailand. ## Where They Are Now Today, Daniel Park stands at the helm of Krua Laew Tae-R-Rom as Executive Chef,…
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Chef
Daniel Pozuelo
Singapore, Singapore
In a kitchen scene as varied and fast-moving as Madrid’s, his work has been shaped by movement, discipline, and a steady tightening of taste. The line from training kitchens into…
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Daniel Sakl
Tokyo, Japan
Executive Chef at Shiosoba Jiku in Tokyo, Daniel Sakl works in a ramen format that has already been recognized with a Michelin Bib Gourmand. The discipline is in the bowl:…
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Chef
Daniel Schröder
Winterbach, Germany
Country-inn cooking is a discipline of limits: the season, the nearby supplier, the appetite of the room, and the house’s own means. At Landgasthaus Hirsch, Daniel Schröder works…
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Chef
Daniel Sia
Singapore, Singapore
## Coming Up A working foundation in Singapore hospitality, food and beverage operations, and formal culinary education shaped the practice Daniel Sia built through training at…
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Chef
Daniele Citeroni Maurizi
Geneva, Switzerland
Michelin Bib Gourmand is the recognition most closely tied to Daniele Citeroni Maurizi, and it fits the shape of his cooking: rooted in Marche, generous at the table, and…
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Chef
Danny Oddo
Chonas-l'Amballan, France
## Career - **Chef** — Le Cottage, Chonas-l'Amballan, France - **Part of the opening team** — Paloma at Hotel Hendricks, New York City - **Executive Sous Chef** — The Simone, New…
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Chef
DanVy Vu
San Leandro, California, United States
## The Path The through-line in DanVy Vu’s cooking is not a single room but a sustained search for flavor. Since 2019, the executive chef and owner of Top Hatters Kitchen and Bar…
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Chef
Darren Broom
Bangkok, Thailand
## Coming Up Precision, discipline, and composure were the terms that shaped Darren Broom’s early kitchen training, first as chef with Michael Caines and then as chef with Marco…
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Chef
Dave Evans
Vilnius, Lithuania
## Career Arc Restaurant ownership in Lake Charles moved across pub, bar-and-grill, coffee, live-music, festival, and Downtown Lafayette formats through Dave Evans: owner at…
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Chef
Dave Rizo
New York City, New York, United States
Dave Rizo is the chef-owner of a New York City restaurant built around the working forms of South Texas cooking: flour tortillas, chili gravy, smoked food, breakfast tacos, and…
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Chef
David Carter
Osaka, Japan
## Coming Up Fire cooking is the throughline in David Carter’s work, with founder and co-founder roles defining the shape of the career. The standard he states is plain: “Just…
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Chef
David Coisman
Falmignoul, Belgium
David Coisman was chef at CCnomie in Falmignoul, Belgium, and that first named post frames the rest of the record: a chef working in a place with a clear sense of geography,…
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Chef
David DiBari
Dobbs Ferry, New York, United States
In Dobbs Ferry, the cooking works from Italian principles rather than a fixed script. In David DiBari’s rooms, Italian is treated first as a working language: generous, elastic,…
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Chef
David Goerne
Icod de los Vinos, Spain
## Coming Up Since 2009, the same house has carried both the cooking and the wine program: David Goerne has worked as chef and sommelier at Restaurant G.a, and that pairing…
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Chef
David Ibarboure
Guéthary, France
## The Climb Starred kitchens tend to strip a cook down to fundamentals: pace, exactness, and the ability to hold a standard under pressure. David Ibarboure passed through…
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Chef
David Jesus
Kraków, Poland
David Jesus is the Portuguese chef of MOLÁM in Kraków, Poland, a position that places him inside a kitchen shaped by Central European pace and the exacting control associated with…
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Chef
David Kinch
Los Gatos, California, United States
David Kinch is an American chef working in new contemporary California cuisine, a label that only partly covers the control and precision in the kitchen. The work is grounded in…
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Chef
David Kirkland
Seguin, Texas, United States
David Kirkland built his work around two fixed lines: health-focused comfort food and Traditional Korean Naengmyeon. Across both, the method is the same—layering and blending…
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David Rocha
Mexico City, Mexico
David Rocha is a Mexico City-born bartender and co-founder of Form + Matter in Roma Norte. Across more than thirteen years in hospitality, he contributed to the drinks programmes…
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Chef
David Shofner
Newport Beach, California, United States
David Shofner is Executive Chef of Fable & Spirit in Newport Beach, and that role sets the daily tempo of the kitchen. The cooking attached to his name is recognized for…
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Chef
David Skoko
Banjole, Croatia
## The Path At Batelina in Banjole, Croatia, the work reads less like a rung on a career ladder than an extension of a fishing-family outlook. Born in Pula, David Skoko cooks from…
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Chef
David Thompson
Tokyo, Japan
Australian chef David Thompson brings a restrained command to A Xing Shi Mu Yu in Tainan, where the work is defined less by display than by fit: executive chef, Thai cuisine…
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Chef
David Zuddas
Dijon, France
## Coming Up Training at Orient-Express, Jean-Paul Jeunet, and Jacques et Laurent Pourcel set the terms of David Zuddas’s early practice: precision, discipline, and refinement…
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Chef
Davide Atzeni
Sanluri, Italy
Davide Atzeni’s work at Coxinendi in Sanluri, Sardinia is built around fidelity: to island produce, to season, and to the way place can be read on the plate. The cooking stays…
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Davide Foletti
Rho, Italy
## The Climb At Mezzolitro Vini e Cucina, the work reads as accumulation: long service, disciplined pace, and the kind of floor-to-pass control that comes from knowing how a…
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Chef
Davide Silvestro
Ospedaletto d'Alpinolo, Italy
"Both my parents and I prefer to work here, at our home, where our roots are, because we are firmly convinced that hard work and honesty always pay off, wherever one may be." For…
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Chef
Dean Parker
New York City, New York, United States
Dean Parker is the founder and head chef at Celentano's in Glasgow, Scotland. ## The Work Today Service began in front of house for Dean Parker, working as a waiter at a café…
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Dee Lui
Hong Kong, Hong Kong
## Body Asian Culinary Exchange in 2019 marked the first documented benchmark in Dee Lui’s path, with a silver medal arriving the same year. In trade terms, that combination…
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Chef
DeeDee Niyomkul
Gaillac, France
## Coming Up Modern Thai cooking depends on control: acid, heat, sweetness, herbs, and texture have to land in the right proportion. DeeDee Niyomkul has built her work around that…
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Chef
Deniz Şahin
Istanbul, Turkey
## Coming Up Tokat cuisine is the starting point in Deniz Şahin’s work, and that regional frame still reads clearly at Sade Beş Denizler Mutfağı in Istanbul, Turkey, where he is…
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Chef
Dheeraj Singh
Toronto, Canada
The work reads as layered and disciplined: a kitchen practice shaped by timing, control, and the kind of consistency that has to hold service together night after night. ## The…
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Chef
Diana Dávila
Chicago, Illinois, United States
Food & Wine named Diana Davila a Best New Chef in 2018, and the award lands as a marker of accumulation rather than arrival. The work behind it sits in training, repetition, and a…
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Diane Gallardo
Tarragona, Spain
## Where They Are Now Two kitchens define the current scope of Diane Gallardo’s work: La Olla Mexican Cafe, where she serves as chef and owner in Southern Marana, Arizona, USA,…
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Chef
Didier Elena
Busan, South Korea
## The Path École Supérieure de Cuisine provided the grounding for Didier Elena’s career: a school-based start that aligned with a kitchen style built on precision, momentum, and…
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Chef
Diego Higueras
Monachil, Spain
## The Climb Owner-chef at La Cantina de Diego in Monachil, Spain, the role sits on direct contact with the land as much as with the stove. In Diego Higueras’s case, the kitchen…
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Chef
Dmitry Blinov
Osaka, Japan
His cooking is built on exact, direct pleasures: the cold snap of tartare, the deep savor of offal, flavors that arrive without ornament and hold because the hand behind them is…
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Chef
Dominique Bouchet
Tokyo, Japan
For Dominique Bouchet, the decision to cook started with the workwear, the bearing, and the discipline the uniform signaled. The craft appeared first as a public form: composure,…
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Chef
Dominique le Stanc
Nice, France
Dominique le Stanc’s cooking at La Merenda in Nice is built on Traditional Niçoise cuisine, handled with calm assurance and exact discipline. The work reads as regional cuisine…
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Chef
Dulce Martínez
Peruyes, Spain
## Coming Up At El Molín de Mingo, Dulce Martínez works in a register built on classic Asturian dishes, measured execution, and a clear sense of timing. The cooking reads as…
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Chef
Duncan Biddulph
Chicago, Illinois, United States
## The Path Illinois Institute of Art is the training ground in this profile, and Duncan Biddulph’s first chapter is a Chicago kitchen education measured in successive…
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Chef
Duy Nguyen
Ponte dell'Olio, Italy
The line through the kitchens is clear: movement, study, and a sustained attention to pastry and technique have shaped a cook whose range comes from discipline as much as memory.…
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Chef
Dylan Patel
Chicago, Illinois, United States
Trust is one of the clearest measures of kitchen progress, and in Dylan Patel’s case it became visible when Paul no longer needed a pre-service taste. That kind of confidence is…
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Chef
Eder Montero
New York City, New York, United States
Eder Montero runs El Quinto Pino in New York City, where Basque cooking is carried through distance without losing its shape. The work here is not nostalgia in a display case. It…
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Chef
Edoardo Innocenti
Saint-Nazaire, France
## Coming Up Dining-room control and kitchen discipline sit side by side in Edoardo Innocenti’s work. As owner of Trattoria da Marino, he is responsible for the room’s pace,…
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Chef
Edson Juarez
Warsaw, Poland
Sea bass, tuna and oysters set the working terms here: raw seafood, acid, sauce, cut, temperature and timing. In Edson Juarez’s cooking, ceviche is not treated as a garnish-driven…
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Chef
Eduardo Estatico
Matera, Italy
Eduardo Estatico works as Executive Chef at Vetera Matera and leads ARTEMA restaurant, where the cooking is framed by memory, place, and surprise. ## The Path The current work at…
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Chef
Edward Khechemyan
Los Angeles, California, United States
The grill at Adana has been the fixed point since 1997: a Middle Eastern repertoire worked through Armenia, Iran and Lebanon, with Edward Khechemyan staying close to heat, timing…
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Chef
Edward Kim
Taichung, Taiwan
## Where They Are Now Lineage shows up in the way the pantry is treated: as a place where Chicago, Korean background, and multiple other ingredient traditions can sit in the same…
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Chef
Edward Young-min Kwon
Paris, France
“Always respect the ingredients, respect customers, and respect colleagues.” ## Coming Up Training at Gangneung Yeongdong College put the basics in place, but the first working…
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Edwin
Hangzhou, China
Edwin ## Coming Up Vegetarian noodles are the center of the work at Er Ba Jiu Su Mian Guan in Hangzhou, China, where Edwin serves as chef. In a city with its own long culinary…
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Chef
Egbert Tribelhorn
Cham, Germany
Country cooking at Gasthaus Ödenturm in Cham, Germany, is built on steadiness rather than display. The house style favors craft, clarity, warmth, and generosity over luxury…
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Chef
El Keco Martínez-Anglés
Terrassa, Spain
El Keco Martínez-Anglés has built his career around continuity: the same kitchen, the same standards, the same daily pressure of service. Since 2005, he has led the kitchen at El…
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Elena Markou
Santiago de Compostela, Spain
Elena Markou is the chef of Mar de Esteiro in Santiago de Compostela, Spain, where the work is Atlantic seafood. The kitchen’s point of view comes from restraint: dishes are built…
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