The People · Page 67
The artisans of taste.
Chef
Elif Oskan
Dole, France
## The Work Today Craft at this level is built in rooms that demand repetition, speed, and accuracy. Elif Oskan trained at Romantik Seehotel Sonne, Küsnacht, where the basics were…
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Chef
Elliot Ketley
Sculthorpe, United Kingdom
His Norfolk cooking is built from the coast, but it avoids simple regional shorthand. The dishes stay exacting and controlled: crispy little red mullets with agretti and saffron…
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Chef
Emanuele Indorato
Yvoir, Belgium
Emanuele Indorato’s work is shaped by movement into Belgium and by the accumulation of technique and temperament that comes with it. The result is a restaurant practice rooted in…
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Chef
Emiliana
Brentonico, Italy
## The Path Maso Palù first taught Emiliana the work from the inside: the cadence of prep, service, and repetition that turns a kitchen into a practice. In Brentonico (TN), Italy,…
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Chef
Engin Levent
Istanbul, Turkey
Executive Chef Engin Levent’s work at Ali Ocakbaşı in Istanbul is built around the working grammar of the ocakbaşı: fire, smoke, meat, and controlled waiting. The measure is not…
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Eric Ang
Paris, France
Eric Ang moves through his biography with the kind of quiet directness that often defines a chef in command: no elaborate chronology, no stack of milestones, just the unmistakable…
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Chef
Eric Chong
Dubai, United Arab Emirates
## The Path Training at McMaster University gave Eric Chong one kind of discipline; the kitchen gave him another. The shift from university to service was not framed as a detour…
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Chef
Eric JaeHo Choi
Utzenstorf, Switzerland
Eric JaeHo Choi’s work at C as in Charlie in New York, New York, is built around Korean-Southern small plates. As Co-Owner & Executive Chef, he has put a clear structure around a…
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Chef
Eric Tan
New York City, New York, United States
Vietnamese-Mexican cooking at Falansai in Greenpoint, Brooklyn, is the frame for Eric Tan’s current work as chef. The formation visible there is not attached here to a named…
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Chef
Eric Tucker
San Francisco, California, United States
Upscale vegan dining is measured here through Millennium and the cooking that helped give the category fine-dining structure: organic, plant-based cuisine built for a composed…
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Chef
Eric Yoo
Washington DC, Washington DC, United States
## The Climb Ramen became the organizing craft in Eric Yoo’s practice after a deliberate break from financial consulting, a move that reads as a commitment to one discipline…
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Erich Van Gheren
El Rocío, Spain
Erich Van Gheren has built a reputation on cooking that reads place first and technique second. At Aires de Doñana in El Rocío, Spain, the work is shaped by the marshlands:…
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Chef
Erik Bruner-Yang
Washington DC, Washington DC, United States
Chef-owner of Maketto in Washington, DC, Erik Bruner-Yang has moved through restaurants by way of management, service, and ownership, building a career around how a room works…
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Chef
Erik Tas
Chicago, Illinois, United States
## The Work Today Measured technique defines the cooking associated with Erik Tas: exacting, controlled, and built on steady escalation rather than display. The result is a…
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Chef
Erika Council
Atlanta, Georgia, United States
## The Path ## Career ## Signature Corn Flour Buttermilk Biscuits are Erika's signature dish. The biscuit is a useful test of fundamentals. Corn Flour Buttermilk Biscuits sit in…
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Chef
Erin Shambura
St. Moritz, Switzerland
The line that follows is a New York kitchen lineage built through service, station work, and leadership, with each room handing forward a different kind of discipline. ## The…
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Chef
Erind Halilaj
Morales de Rey, Spain
At Il Brutto in Austin, Texas, Italian cooking is built from the ingredient outward. Under Erind Halilaj, the menu leans on fresh antipasti, daily housemade pastas, and pizzas…
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Chef
Ernest Benz
Muhlbach-sur-Munster, France
The cuisine is Modern Cuisine read through the Vosges: season, place, local products, hunting, foraging, and the discipline of refined French dishes. In Ernest Benz’s work, that…
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Chef
Ernest Servantes
Busan, South Korea
Ernest Servantes built his name at the grill, where repetition, timing, and fire control are judged in real time. Winning Chopped Grill Master gave that work public notice, but…
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Ernst Hunger Jr
Phuket, Thailand
## The Climb Today, Ernst Hunger Jr holds two chef posts: Go Benz in Phuket, Thailand, and Golden Dragon in Davos Platz, Switzerland. The pairing points to a career built on…
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Ernst Kurz Jr
Schwäbisch Hall, Germany
## The Climb Formal training, then 12 years in leading German and international gourmet restaurants, gave Ernst Kurz Jr. the kind of footing that shows up in the plate rather than…
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Chef
Esteban Salazar
Ussel, France
## The Work Today The movement across kitchens is central to Esteban Salazar’s work: Colombia, Missouri, Martinique, Paris. Each post added another reference point, and each role…
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Ethan Seunghyun Min
Beijing, China
## Coming Up Woosong University culinary school provided the first formal structure behind Ethan Seunghyun Min’s work, giving shape to the discipline that would carry into later…
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Chef
Ezequiel Montilla
Puente Genil, Spain
Before chef Ezequiel Montilla took on Alma in Puente Genil, Spain, from 2019 to the present, the work had already been tested outside Andalusia. A four-year period at Bob Bob…
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Chef
Fabien Pairon
Seberang Perai, Malaysia
## The Path Pork butchery sits at the root of Fabien Pairon’s cooking, and that background shows in the way he treats product: with exact cuts, disciplined handling, and no waste…
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Chef
Fabio Barbaglini
Massagno, Switzerland
Fabio Barbaglini’s cooking at Grotto della Salute in Lugano Massag, Switzerland, is built on Ticinese tradition and finished with a contemporary hand. The work reads as regional…
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Chef
Fabio Mazzolini
Agrigento, Italy
Fabio Mazzolini is Chef at Osteria Expanificio in Agrigento, Italy, where the work reads as Modern Sicilian cooking: grounded, attentive, and built around local produce and…
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Chef
Fabio Pompanin
Dijon, France
Fabio Pompanin’s cooking at Al Camin in Cortina d'Ampezzo, Italy, is built on mountain memory and modern instinct, with traditional cuisine carrying modern elements and hints of…
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Fabrizio
Negrar, Italy
Fabrizio’s work is built around seasonality and place. At Trattoria alla Ruota in Negrar, Italy, the kitchen moves with what Valpolicella is actually giving; the menu changes…
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Chef
Fabrizio Marino
Arcugnano, Italy
Fabrizio Marino is the chef and owner of Maggese in San Miniato, Italy, where vegan and vegetarian fine dining is treated as a technical discipline rather than a category…
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Falk Fleischhauer
Lyss, Switzerland
Falk Fleischhauer has run the kitchen at Hardern Pintli in Lyss since 2019, and the work reads as a study in control: measured pacing, clean coordination, and the kind of service…
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Fausto Ferraresi
Mirano, Italy
# Fausto Ferraresi ## The Path Kitchen leadership in Fausto Ferraresi’s record moves from local charge to broader institutional and international work. At Porta del Sasso in…
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Chef
Federica Rossini
Cartosio, Italy
In Cartosio, in southern Piedmont, the kitchen at Ristorante Cacciatori is organized around time, heat, and place. In Federica Rossini’s hands, the large wood-burning stove…
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Chef
Federico De Maria
Casoria, Italy
Federico De Maria founded I Vesuviani in Castello di Cisterna, Italy, where the name holds both place and method: the work is tied to the town, but equally to the Vesuvian…
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Fedor
Nijmegen, Netherlands
## Career Training at the French Culinary Institute set the foundation for a career built on discipline, movement and practical kitchen work. Early roles as waiter and chef…
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Chef
Felipe Schaedler
São Paulo, Brazil
Felipe Schaedler, the Brazilian chef at Banzeiro in São Paulo, has built his arc from Manaus outward: first founding the restaurant in the Amazon in 2009, then carrying its…
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Chef
Felix Düster
Grenzach-Wyhlen, Germany
That kitchen title keeps the focus on place, discipline and technique. In Felix Düster’s case, the record is deliberately spare: a professional kitchen, a clear line of…
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Chef
Félix Gagnaire
Lyon, France
Félix Gagnaire opened Sauf Imprévu in Lyon, France, in 2014. ## The Climb Pastry set the baseline: precision, timing, and the kind of restraint that shows up in the finished work.…
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Chef
Felix Groß
Hittisau, Austria
Regional cooking at Ernele is built on a narrow working radius: Bregenzerwald, Hittisau, the restaurant, the garden, the nearby village, and producers within reach. Felix Groß…
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Ferdinand Plaku
Castiglione del Lago, Italy
## Coming Up At Venice, Italy, the line between kitchen and city is narrow, and Ferdinand Plaku built his early practice inside that pressure. Working as chef there, then as owner…
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Chef
Fernando Corona
Meyronne, France
## Coming Up Today, Fernando Corona is Executive Chef of The Murray, Hong Kong. ## Where They Are Now La Terrasse, London, the kitchen runs on a clear brief: seasonal simplicity,…
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Chef
Fernando Martín
Alcala De Henares, Spain
Contemporary Spanish cooking at Eximio by Fernando Martín in Alcalá de Henares is built around continuity: traditional dishes, season, genuine flavors, and a present-day use of…
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Chef
Filippo Pagana Sgalli
Follonica, Italy
Fish cookery on the northern Maremma coast is the frame here: careful preparation, seafood, and the meeting point between Sicilian and Tuscan cuisine. In the case of Filippo…
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Firdaus Daud
Kuala Lumpur, Malaysia
A MICHELIN Guide Kuala Lumpur and Penang Bib Gourmand in 2023, 2024 and 2025 marks the work of Executive Chef Firdaus Daud at Congkak (Bukit Bintang) in Kuala Lumpur, where…
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Chef
Flavien Valère
Langon, France
## Coming Up Today, Flavien Val is chef of L'Atelier Flavien Valère. The name signals a kitchen defined by control, consistency, and a clear point of view. In that role, Val works…
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Chef
Flavio Biserni
Castel del Piano, Italy
## The Path In Montenero d’Orcia, Castel del Piano, the owner role at Antica Fattoria del Grottaione kept Flavio Biserni close to the pace of the land and to hospitality’s slower,…
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Chef
Florent Boivin
Levico Terme, Italy
## The Climb Florent Boivin’s progression through French gastronomy is built on repetition, hierarchy, and the kind of kitchen discipline that is learned by doing the work every…
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Chef
Florian Wörgötter
Ligist, Austria
Florian Wörgötter’s work is rooted in a house model: restaurant and inn running under one name, with the chef’s role tied directly to Wörgötter - Wirtshaus in Ligist. The frame is…
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Chef
Francesco De Maria
Casoria, Italy
## The Climb Pizza practice at Massimo Bosco, Renato Bosco, and Ezio Marinato gave Francesco De Maria three distinct lines of training to draw from, each feeding into the way he…
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Chef
Francesco Torcasio
Dubai, United Arab Emirates
His route runs through Italian hotel training and a Dubai leadership post, with a line that sums up the working method: "Italy gave me roots. London challenged them. Dubai…
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Chef
Franck Gilabert
Brebières, France
## Coming Up Bak kut teh at Ah Hei Bak Kut Teh in Kuala Lumpur is built as a daily practice: a dark, herbal broth, ladled into a claypot and made from scratch each morning with…
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Chef
Frank Renimel
Taichung, Taiwan
## The Path The line from Relais Pigasse in Hérault to En MaRge shows a progression grounded in region and repetition. At Relais Pigasse, Frank Renimel worked as chef until 2003,…
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Chef
Frank Ziegler
Weinheim, Germany
## Career Service work across hotels, military kitchens, and senior living demands range, discipline, and systems thinking. Frank Ziegler’s record moves from the French Army,…
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Chef
Franz Rank
Deidesheim, Germany
## Coming Up At NOU Wachenheim, Franz Rank works in a Head Chef role; at Insalata's, the title is Executive Chef; at Gasthaus zur Kanne, the title is Executive Chef. The spread of…
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Chef
Franz Tanner
Chengdu, China
Franz Tanner’s formation runs through houses of continuity: the Chengdu table where he is Executive Chef at Lao Chengdu San Yang Mian, and the Upper Bavarian country house he…
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Chef
Fred Wielinga
Taichung, Taiwan
## Today At Xiao Ping Kitchen in Taipei, Fred Wielinga works in a role that asks for precision, pace, and restraint in equal measure. The job sits at the point where service,…
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Chef
Frédéric Martin
Mézos, France
## Training and Lineage Kitchen progression is measured in accumulated responsibility: the daily build of a point of view, the control of service rhythm, and the discipline to…
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Chef
Frédéric Michel
Coutances, France
Frédéric Michel cooks from a clear citrus framework at Kalamansi in Coutances, France. Lemon, lime, and other citrus fruits are not garnish in this kitchen; they shape the rhythm…
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Gabriel Zapata
Madrid, Spain
Gabriel Zapata co-opened Bacira in Madrid in July 2014. ## The Path Sushi work set the terms of Gabriel Zapata’s early career in 2006, when he stepped into the role of sushiman at…
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Chef
Gabriele Bruzzone
Turin, Italy
## Career - **Chef** — Fratelli Bruzzone, Torino ## Signature Agnolotti is the clearest expression of Gabriele Bruzzone’s kitchen: a form built on repetition, tight technique, and…
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Chef
Gabriele Dal Moro
Ostuni, Italy
## Where They Are Now Fresh pasta service depends on speed, consistency, and a format built for immediate turnover; in that register, Gabriele Dal Moro's Fresh Pasta To Go is…
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Chef
Gabriele Giacomucci
Cagli, Italy
Since 2006, La Gioconda in Cagli has been the fixed point of Gabriele Giacomucci’s work, with ownership and kitchen leadership tied to the same address. The story here is not one…
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Chef
Gabriella Cottali Devetak
Savogna d'Isonzo, Italy
## Coming Up Gabriella Cottali Devetak divides her work between Lokanda Devetak and Machado: chef at the former, Executive Chef at the latter. The arrangement places one kitchen…
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Chef
Gabrielle Chappel
Singapore, Singapore
Gabrielle Chappel works across seasonal cooking, education, and televised competition, with a background shaped by health-supportive training and formal study. Raised in Jersey…
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Chef
Gabrielle Hamilton
New York City, New York, United States
In East Village, New York City, Gabrielle Hamilton built a restaurant language out of home-cooking logic: repetition, comfort, and the small shocks that make a familiar plate…
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Gary Papazian
Paris, France
His cooking starts at the market, where seasonality sets the terms. Gary Papazian has made market-driven Traditional French cooking his lane, working from classic structure…
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Chef
Gauthier Teissere
Le Havre, France
Gauthier Teissere works in a restaurant model where locality is the method, not the slogan. At Le Margote in Le Havre, France, the cooking is shaped by Norman terroir and by a…
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Chef
Geoff Cox
Denver, Colorado, United States
## Coming Up Cook-for-someone hospitality is the throughline in Geoff Cox’s work: nourishment as a direct form of care, not a decorative concept. Since 2015, that approach has…
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Geoffrey Mbogo
Varzi, Italy
Geoffrey Mbogo was born and raised in Kenya, and the work traces a route through supply, service, and kitchen management rather than a single straight climb. Kenya, Nairobi,…
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Chef
George Rodrigues
Singapore, Singapore
George Rodrigues is Executive Chef and Owner at El Mercat Bar de Tapas in Rockville, Maryland, with cooking built around the pace and structure of Spanish tapas. The work is…
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Chef
Georges Camuzet
Toulouse, France
On rue Jules Chalande in Toulouse, Georges Camuzet has built a practice grounded in classical training and carried across kitchens with different tempos and geographies. The work…
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Chef
Gérard Praud
Pleujouse, Switzerland
## The Path Product-led cookery is built through repetition: heat control, timing, sauce texture, and the restraint to let regional ingredients carry their part of the plate. The…
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Giancarlo Pasin
Amsterdam, Netherlands
## Coming Up At Osteria alla Pasina in Dosson, Italy, Giancarlo Pasin worked as chef and founder, a combination that ties kitchen execution to the larger question of identity.…
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Chef
Giancarlo Polito
Col San Martino, Italy
His starting point was economics at the University of Perugia, not a professional kitchen, but the training shows in the way Giancarlo Polito works: measured, ordered, and exact…
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Chef
Gianluca Leocata
Catania, Italy
## The Climb At Me Cumpari Turiddu in Catania, Gianluca Leocata holds the Executive Chef role, with the work framed by Sicilian roots rather than by a detached idea of modernity.…
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Chef
Gilles Bascou
Bracieux, France
## The Climb Lycée hôtelier Moulin À Vent de Perpignan gave Gilles Bascou the technical footing that shows up in his work: quiet rigor, clean execution, and the kind of poise that…
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Chef
Gilles Bogaert
Ghent, Belgium
## Coming Up Service work in Ghent gave Gilles Bogaert its basic grammar: pace, coordination, and the kind of repetition that sharpens judgment. At J.E.F. and Taxi’s, the kitchen…
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Chef
Gilles Gourvat
Champcevinel, France
## The Climb Chef de cuisine at Château des Reynats in Chancelade, France, until 2010, Gilles Gourvat finished that post after a long run through demanding kitchens and…
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Chef
Gioacchino D'Amico
Manerba del Garda, Italy
Co-founding a regional restaurant outside its home territory requires control more than display. At Osteria Bolognese in Ixelles, Brussels, Belgium, in 2013, Gioacchino D'Amico…
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Giovanni Naviglia
Dosson, Italy
Giovanni Naviglia works from a clear regional frame: Venetian cuisine, trained discipline, and a current base in Turin at Spirito Osteria Urbana since 2025. ## The Path At ALMA,…
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Chef
Giuseppe Fanelli
New York City, New York, United States
## The Place In Fanelli’s work, Italian restaurant language stays legible on the plate: mafalda pasta, braised veal, Maine lobster, tarragon, mushroom duxelles, puff pastry, prime…
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Chef
Glenn de Cock
Bornem, Belgium
Glenn de Cock cooks from a formal base that shows in the way Biestro H-eat is described: Modern Flemish bistro cooking, sharpened with Asian and Mediterranean twists. In Bornem,…
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Grace Li
Los Angeles, California, United States
Grace Li cooks from the register of comfort dishes that depend on control. At Luo Ji Mian Xian Hu in Quanzhou, China, her work is mee sua gou, a wheat vermicelli dish brought to a…
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Chef
Graham Dailey
Nakhon Ratchasima, Thailand
In Nakhon Ratchasima, the work gathers around a regional staple: Pad Mhee Kratok, Korat’s noodle dish in its most focused form. In Graham Dailey’s hands, the plate is handled as a…
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Chef
Grant Pinkerton
Houston, Texas, United States
## Coming Up Lamar High School and The University of Texas at Austin are the two early markers in Grant Pinkerton’s training, and they sit behind a practice built on timing,…
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Chef
Graziano Duca
La Turbie, France
Graziano Duca is a chef at La Fourchette Restaurant in Courmayeur, Italy, and at Grand Hotel Bristol Resort & Spa in Rapallo, Italy. ## Coming Up Today, Graziano Duca holds a…
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Chef
Grégoire Baratier
Lyon, France
His longer commitment to Le Jean Moulin started in 2011, when Grégoire Baratier’s role as proprietor moved from oversight into daily custodianship of the dining room’s pace,…
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Chef
Grégory
Saint-Bonnet-le-Froid, France
Executive Chef at L'Acte 2 in Saint-Bonnet-le-Froid, France, is Grégory's defining title, and the work attached to it earned Michelin Bib Gourmand recognition in 2024 and 2025.…
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Chef
Gualtiero Marchesi
Novafeltria, Italy
## The Path European hotel and restaurant training in the mid-century kitchen worked through station discipline before personal authorship. In that order, Gualtiero Marchesi moved…
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Chef
Guillaume Barengo
Grazie, Italy
Chef in charge of the kitchen at Le Cerisier in Lille, France, is the title that sets Guillaume Barengo’s work in sharp relief. ## The Honours At Le Cerisier, Barengo is named as…
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Chef
Guillaume Brahimi
Annecy, France
Born in Paris on 11 August 1967, Guillaume Brahimi has built a practice that sits between French classical technique and Australian dining as it is actually lived: less a matter…
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Chef
Guillaume Dehecq
Paris, France
## Coming Up At Comptoir des Fables in Paris, Guillaume Dehecq worked as chef exécutif, a post that placed timing, precision, and composure at the center of the kitchen’s daily…
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Chef
Guillaume Duboeuf
Grenoble, France
Guillaume Duboeuf has built his work at Tohu Bohu in Grenoble around a clear idea: a kitchen should give structure, not just service. Since 2022, he has been chef there, and his…
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Chef
Guillaume Hazaël-Massieux
Balma, France
From that base, Guillaume Hazaël-Massieux built a cooking life around French country cuisine: food that depends on good produce, patient timing, and a kitchen rhythm that does not…
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Guney
Miami, Florida, United States
In 2022, Guney moved into the Executive Chef role at El Turco Turkish Food in Miami, a post that sits squarely within a cooking style shaped by Turkish regional references and a…
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Gus Dixon
Chiang Mai, Thailand
Gus Dixon’s record is a clean progression through two kitchen posts: Magari by Oca in Vancouver, Canada, and Lung Khajohn Wat Ket in Chiang Mai, Thailand. The sequence shows a…
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Chef
Guy Jullien
Mondragon, France
For Guy Jullien, the work is organized by a house: La Beaugravière in Mondragon, France, created in 1976 and run with his wife Tina Jullien. That address is the clearest way into…
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Gwenaël
Hérémence, Switzerland
Gwenaël’s profile is defined by clarity: the work is centered at Ô Bois Sauvage in Hérémence, Switzerland, and that focus gives the kitchen its shape. With no long list of prior…
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Chef
Hannah Flora
Viseu, Portugal
## The Path Club kitchens and televised competition define the line of Hannah Flora’s work: at Addison Reserve Country Club in Delray Beach, Florida, she served as executive sous…
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Chef
Hany Moustafa Basyouni Gabr
Dubai, United Arab Emirates
Hany Moustafa Basyouni Gabr works at Shabestan in Dubai, United Arab Emirates, as Executive Chef, where Persian cooking is carried through a tight read on fire, timing, and…
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