The People · Page 70
The artisans of taste.
Chef
Matthew Gentile
Steffisburg, Switzerland
## At a Glance - **Role:** Executive Chef. - **Restaurant:** Panorama - Bistro. - **Location:** Steffisburg, Switzerland. - **Craft note:** Modern cooking techniques are central…
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Head Chef, Fable Kitchen
Matthew Villamoran
Vancouver, Canada
Matthew Villamoran is the Head Chef at Fable Kitchen, a Michelin Bib Gourmand-awarded farm-to-table restaurant in Vancouver's Kitsilano neighborhood, where he joined in 2023 after…
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Matthew Williams
Tokyo, Japan
## The Path A musical education shaped the timing, discipline, and attention to structure that later carried into the kitchen. At Roland Hayes School of Music, Berklee Five-Week…
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Chef
Matthias Schwer
Sankt Märgen, Germany
## Coming Up Today, the kitchen at Zum Kreuz is led by Matthias Schwer. ## Where They Are Now Since 2023, the work at Zum Kreuz (Sankt Märgen, Germany) has been shaped by the…
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Matthieu Michel Savariaud
Santa Eulària des Riu, Spain
Chef Matthieu Michel Savariaud of Es Terral in Santa Eulària des Riu cooks from a formation that reads like two working lineages: the French countryside at one end, Ibiza at the…
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Chef
Matthieu Omont
Montmarault, France
Owner of Hôtel de France in Montmarault, France, Matthieu Omont leads the establishment his parents had before him: “My name is Matthieu Omont, I am the owner of the Hôtel de…
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Maurizio Ferrarese
New York City, New York, United States
Maurizio Ferrarese is Executive Chef of Potluck Club in New York City. The title is the central recognition here, and the work behind it is specific: pan-seared Berkshire pork and…
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Chef
Maxime Pujol
Lyon, France
Since 2021, Maxime Pujol has been Chef de cuisine at Bergamote in Lyon, where Modern French bistronomic cooking is the work on the plate. In 2024, the restaurant received a…
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Chef
Maxwell Robbins
Chicago, Illinois, United States
Maxwell Robbins spent four formative years at Longman & Eagle in Chicago, serving as Executive Chef from 2018 to 2022. The role mattered because he had first known the restaurant…
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Chef
Mélanie Zervos
Arvigna, France
A small-restaurant craft in Ariège is built on repetition before it is built on authorship: prep, service, purchasing, teaching, and the daily adjustment to what the place can…
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Michael Brannock
Hong Kong, Hong Kong
His route into the kitchen ran through formal study and teaching, with Michael Brannock trained at Surry Community College and University of North Carolina at Charlotte. That…
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Chef
Michaël Chassigneux
Briançon, France
## Coming Up Sous-chef work in a London hotel kitchen asks for control before authorship: station discipline, repeatable finish, and the finesse expected in a dining room already…
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Chef
Michael Collantes
Orlando, Florida, United States
He is also chef and co-owner of Soseki in Winter Park, Florida, where the menu is built around local Florida produce, Japanese technique, and a chef’s-choice format that keeps the…
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Chef
Michael Costa
Washington DC, Washington DC, United States
Michael Costa’s career reads like a study in movement: from classrooms to kitchens, from Paris to Washington, D.C, from Baltimore to a return to the place that has become central…
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Chef
Michael Franco
Longiano, Italy
Romagna regional cooking sets the frame at Dei Cantoni in Longiano, Italy, where Michael Franco works as chef. The kitchen is built around regional ingredients and house-made…
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Chef
Michael Hanna
Nashville, Tennessee, United States
“Just make really good consistent food.” For Michael Hanna, chef and owner of St. Vito Focacceria in Nashville, Tennessee, that belief keeps the cooking close to the hand:…
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Michael Kaufmann
Osaka, Japan
Michael Kaufmann is the Executive Chef of Kannomiho in Osaka, Japan, where the kitchen is organized around warmed sake and seasonal home-style cooking. In a Japanese izakaya…
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Chef
Michael Lindsey
Guangzhou, China
## The Essentials - Role: chef and owner, Lillie Pearl. - Start year: 2020. - Origin: Eastern North Carolina. - Fried chicken: Lillie Pearl. - Additional specialty: beef offal at…
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Chef
Michael Powell
Satigny, Switzerland
Ingredient-led French cooking sets the terms at Café de Peney in Satigny, Switzerland, where Michael Powell works in a register built on clarity, proportion, and control. The…
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Michael Rieser
Eersel, Netherlands
Promessa in Eersel, Netherlands, received a Michelin Bib Gourmand in 2024 and again in 2025, and Michael Rieser is the chef of that kitchen. The accolade gives a plain, measurable…
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Chef
Michael Röhm
Lüneburg, Germany
## At a Glance At RÖHMS DELI in Lüneburg, the cooking under Michael Rohm folds farm-to-table thinking and fine dining into the grammar of a relaxed deli concept. The result is a…
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Chef
Michele Senigaglia
Cosgaya, Spain
## The Honours Michelin’s note at Del Oso in Cosgaya, Spain is the cleanest recognition tied to Senigaglia’s work. It did not generalize his cooking; it named the Lebaniegan stew…
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Chef
Mickaël Pihours
Tres Cantos, Spain
## Coming Up Classical formation gave the work its base: Saint-Mathurin-sur-Loire and CFA of Angers trained Mickaël Pihours in the repetitions, standards, and technical discipline…
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Chef
Miguel Ángel Maya
Puerto Morelos, Mexico
With Miguel Ángel Maya at Punta Corcho in Puerto Morelos, Mexico, the work is framed around two fixed points: Caribbean ingredients on the plate, and wood fire in the kitchen. The…
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Chef
Miguel Azevedo Peres
Lisbon, Portugal
## The Path Miguel Azevedo Peres trained at SDA Bocconi, Food & Beverage Management. That training sits alongside the dining room and the line, giving a wider view of how a…
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Chef
Mikey Stern
Marktbreit, Germany
Market proximity matters when the kitchen treats sourcing as part of method rather than decoration. In Mikey Stern’s role, direct conversation with the Santa Monica Farmers Market…
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Chef
Minal Patel
Drighlington, United Kingdom
## Career Minal Patel trained at Bradford College in hospitality and catering, then built a kitchen practice shaped by family cooking and vegan work. At Prashad in Drighlington,…
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Mino han
Seoul, South Korea
## The Honours Michelin Bib Gourmand recognition in 2024 and 2025 gives ALT.a, in Seoul, South Korea, a clear public measure. The point is not a one-off mention but two…
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Mirko Carturan
George Town, Malaysia
Penang asam laksa at My Own Café in George Town, Malaysia is marked by a light, refreshing red broth that balances sour and spice, finished with mint and pineapple in the Penang…
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Chef
Mirko Esposito
Lucera, Italy
Mirko Esposito is the chef and owner of Coquus in Lucera, Italy. His work is defined by refined cuisine in taste and appearance, shaped by a stated respect for raw ingredients,…
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Chef
Miro Mattalia
Turin, Italy
Executive Chef at Consorzio in Turin is Miro Mattalia’s central title, and it carries the weight of a clearly defined kitchen identity. The work behind it is traditional…
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Chef
Montserrat De La Torre
Úbeda, Spain
In 2005, Montserrat De La Torre was chef at Cantina La Estación in Úbeda, Spain, where her work was defined by Modern Spanish creative cooking. The role sits at the center of her…
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Chef
Morena Leite
São Paulo, Brazil
Le Cordon Bleu Paris is the defining training point for Morena Leite, a Brazilian chef born in São Paulo on 30 June 1980. From that Parisian foundation, her cooking has found its…
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Chef
Nadia Agsen
Béziers, France
Nadia Agsen’s dinners are characterized by a Pan-Asian mix of flavors influenced by her Filipino heritage and formative years in Hawaiʻi. The defining note is personal and direct,…
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Chef
Naoto Ishigaki
Osaka, Japan
## Coming Up Training for this style of noodle soup is often measured in repeated tasks: ladle work, stock handling, seasoning control, and the discipline to make a bowl register…
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Chef
Naoyuki Yanagihara
Buenos Aires, Argentina
Born in Tokyo, trained in fermentation science and Traditional Japanese Cuisine, the practice behind Naoyuki Yanagihara’s cooking starts before plating: with time, restraint, and…
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Chef
Napol Jantraget
Bangkok, Thailand
Before Napol Jantraget became Executive Chef — Plus 66 Group, the work moved through two schools, a Michelin-starred Bangkok restaurant, and then a corner building on Charoen…
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Chef
Navjot Arora
Irvington, New York, United States
## The Path Formal training at Institute of Hotel Management Delhi gave Navjot Arora the baseline for disciplined kitchen work: technique first, presentation second, and no room…
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Chef
Neha Mishra
Osaka, Japan
## The Climb At Kinoya, Neha Mishra built a restaurant identity around Japanese ramen culture with a clear emphasis on pacing, atmosphere, and control of service. That approach…
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Nelly Robinson
Seberang Perai, Malaysia
From NEL restaurant in Sydney, Australia, where Nelly Robinson is Owner and Chef Patron, the cooking feels built on appetite and memory, but also on a very particular discipline:…
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Chef
Nenad Mlinarevic
Zürich, Switzerland
Nenad Mlinarevic is the creative director of Bauernschänke in Zurich, Switzerland, where the kitchen is guided by modern shareable cuisine with international flair. His philosophy…
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Chef
Ng Kong Kiu
Hong Kong, Hong Kong
In Hong Kong, Ng Kong Kong’s work as chef-owner at Ju Xing Home is measured not in flourish, but in exactness: in the snap of heat over a wok, in the split-second timing that…
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Chef
Ni Ni Shifu
Antwerp, Belgium
Ni Ni Shifu’s story, as it currently stands, is remarkably spare: a profile built around a single, defining point on the map of his career. In Antwerpen, at Ni Shifu, he is the…
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Chef
Nick Graff
Phuket, Thailand
Since 2014, Nick Graff has been the steady culinary hand guiding Noodles & Company as Executive Chef and vice president of culinary, a dual role that suggests both the creative…
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Chef
Nick Wirth
Hildisrieden, Switzerland
Executive Chef Tournant at The Bartolotta Restaurants à Milwaukee en 2026, Nick Wirth works inside a restaurant-group model where continuity matters: product selection,…
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Chef
Nicky Quarz
Blaricum, Netherlands
Since 2018, Nicky Quarz has been chef of Bistrôt Chapeau in Blaricum. His cooking there is Classic French bistro cooking; he puts the idea this way: “The classic basis, but with a…
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Chef
Nicola Blaque
San Antonio, Texas, United States
San Antonio gives the work a specific pressure: Caribbean memory, South Texas appetite, and formal culinary training meeting at the same pass. In Nicola Blaque’s hands, those…
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Chef
Nicolas Chamoin
Favières, France
Chef restaurateur Nicolas Chamoin has run La Clé des Champs in Favières, France, with his wife Adeline since 2016. The achievement is plain and durable: a restaurant built around…
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Chef
Nicolas Michiels
Nivelles, Belgium
Chef-ownership at Dis-moi Où in Genappe, Belgium is built around repeatable service craft rather than display. In Nicolas Michiels’s kitchen, the working language is à-la-minute…
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Chef
Nicolas Morelle
Val-Revermont, France
“I cook what I want to eat.” For Nicolas Morelle, chef at Voyages des Sens in Val-Revermont, France, since 2015, that sentence is not a slogan polished for distance; it reads like…
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Nicolas Navarro
Kaohsiung, Taiwan
Maître Restaurateurs is the credential that anchors Nicolas Navarro’s file. It points to a career built on discipline, exacting standards, and the kind of consistency that matters…
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Chef
Nicolò
Bagnolo in Piano, Italy
Nicolò cooks as chef at Trattoria da Probo in Bagnolo in Piano, Italy, where the kitchen’s rhythm is grounded in the reassuring honesty of Traditional Emilian cooking. It is the…
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Chef
Nino Redruello
Guangzhou, China
Tortillas are the core of Nino Redruello’s cooking. He sets the priority plainly: “I like to tell myself that I am a family man and a cook, in that order.” The work is defined by…
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Chef
Nirmal Save
Beijing, China
Wild rabbit pulao, inspired by his mother, Sulu, remains the defining dish attached to Nirmal Save’s time at Gunpowder in London — a dish that carries the intimacy of home cooking…
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Chef
Nishigori Koki
Osaka, Japan
Nishigori Koki is Executive Chef at Ogimachi Udonya Asuro in Osaka, Japan. ## Training and Lineage Udon work in Osaka is judged in the bowl: noodle handling, broth discipline,…
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Chef
Nolan Wynn
Atlanta, Georgia, United States
Raised on a farm in Moultrie after being born in South Georgia, Nolan Wynn brings a farmer’s sense of timing to Banshee in Atlanta, Georgia. His formation begins not with a named…
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Chef
Ok Dongsik
Seoul, South Korea
Ok Dongsik, founder and owner chef of Okdongsik, has followed a tight arc: culinary study, a Seoul restaurant built around one dish, recognition from MICHELIN, and a New York City…
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Chef
Olivier Canal
Lyon, France
At La Meunière in Lyon, France, the bouchon form is worked through local and seasonal produce, market arrivals, pâté en croûte, œufs meurette, and quenelle de brochet with…
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Chef
Olivier Cloteau
Tournemire, France
## Coming Up Training at Lycée hôtelier de La Rochelle anchors Olivier Cloteau in a conventional hotel-school path: the kind of grounding that places technique, brigade…
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Chef
Olivier Lamard
Munster, France
## The Climb Training at La Nouvelle Auberge, La Table du Gourmet, and Julien Binz gave Olivier Lamard a working education in the grammar of exacting kitchens: rhythm, repetition,…
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Olivier Lenormand
Moulins, France
## At a Glance - Current role: Executive Chef at the Moulins restaurant. - Cooking: French bistronomic. - Michelin recognition: Bib Gourmand, 2024 and 2025. French bistronomic…
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Chef
Orazio Parisi
Athens, Greece
## Coming Up Formal training at Le Cordon Bleu College of Culinary Arts-Pasadena set the working terms of Orazio Parisi’s kitchen practice early: discipline, precision, and…
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Chef
Oscar Amador Edo
Las Vegas, Nevada, United States
Chef-owner is the operative title in Oscar Amador Edo’s Las Vegas work: it marks both authorship and responsibility, with Anima as the current stage for that position. The same…
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Òscar Pérez
Istanbul, Turkey
## The Path Training at Hofmann gave Òscar Pérez a foundation in disciplined execution, and that rigor still reads in the work: measured, elegant, and controlled without feeling…
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Chef
Paolo Casanova
Castrillo de los Polvazares, Spain
Cocido Maragato is a received León form built on reverse order service and the grammar of meat, legumes, broth, smoke, and cure. At Coscolo, Paolo Casanova works that form through…
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Park Hye-Kyung
Seoul, South Korea
Since 1993, Park Hye-Kyung has owned Jaha Son Mandu in Seoul, and the work there has been built on restraint: no rush, no excess, nothing that pulls attention away from the…
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Chef
Park Sang-hyeon
Seoul, South Korea
## The Ascent Udon service at Hyun Udon is led by Park Sang-hyeon, with the chef role centered on dough texture, cooking time, sauce balance, and the timing of fried work. ## The…
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Pasquale Torrente
Tokyo, Japan
Pasquale Torrente is Executive Chef of AlCeppo in Tokyo, where his cooking arrives with the kind of clarity that feels both disciplined and deeply personal. At the center of his…
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Chef
Patricio Massimino
Clermont-Ferrand, France
## The Essentials Born in Argentina, Patricio Massimino is identified here through a single craft marker: foie gras. That narrow focus gives its shape. In trade terms, it points…
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Chef
Patricio Wise
Taichung, Taiwan
Patricio Wise earned a Michelin Guide Bib Gourmand in 2021 as chef, proprietor, and distiller of Nixtaco Mexican Kitchen & Distillery, a recognition that placed him squarely in…
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Chef
Patrick Lieffroy
Macau, Macau
Macanese Portuguese-Chinese cooking at Restaurant Litoral in Taipa is handled as a local repertoire with historical roots, not as visitor-facing theater. In Patrick Lieffroy’s…
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Patrick Raingeard
Palamós, Spain
"For me, Auguste Escoffier represents modern cuisine — a source of inspiration and a motivating force; we all keep his book by our bedside so we can revisit the classics." Patrick…
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Paul Averty
Châteauneuf-de-Gadagne, France
Paul Averty is chef of La Maison de Celou in Châteauneuf-de-Gadagne, France, where his cooking has drawn Michelin’s attention in back-to-back years. The restaurant was awarded a…
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Chef
Paul Courtaux
Palavas-les-Flots, France
Chef at Le Saint-Georges in Palavas-les-Flots, France, Paul Courtaux works with regional and French cuisine grounded in the products closest to him. The work is direct in its…
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Chef
Paul Ibarra
Bilbao, Spain
Paul Ibarra was director of research and development at Etxanobe, a post built around precision, testing, and the discipline of making small adjustments count. When he described…
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Chef
Paul-Arthur Berlan
Rouen, France
Paul-Arthur Berlan is the chef of Paul-Arthur in Rouen, a profile that reads with the compact confidence of a kitchen résumé: a name, a city, a title. Yet even in its leanness, it…
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Chef
peasants FEAST: Michael Cherney
Solvang, California, United States
Executive Chef/Owner Michael Cherney leads Peasants FEAST in Solvang, California, where the cooking has earned Michelin Bib Gourmand recognition in both 2024 and 2025. The…
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Chef
Pedro Allende
New York City, New York, United States
Dough sets the working grammar at Soda Club in New York City, where Executive Chef Pedro Allende builds plant-based Italian cooking from mixing, rolling, shaping, fermentation,…
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Chef
Peja Krstic
Dallas, Texas, United States
Before Peja Krstic became chef and proprietor of Pillar in Dallas, Texas, the line begins in Belgrade, Serbia, where he was born, and carries forward through Dallas kitchens.…
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Peter Beck
Elmsford, New York, United States
Born and raised in New Delhi, India, Peter Beck built his work around spice as a working grammar, not a garnish. Across executive chef posts in New York and Westchester, his…
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Chef
Peter Nguyen
Orlando, Florida, United States
Chef Peter Nguyen of Bánh Mì Boy in Orlando moves through a clear arc: school days shaped by family labor, a hard education in business, the founding of Banh Mi Boys, and a…
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Chef
Peter Patajac
Dol pri Vogljah, Slovenia
Peter Patajac’s arc runs through Dol pri Vogljah, Slovenia, where the vocabulary of Regional Karst cooking becomes the work of an Executive Chef at Gostilnica Ruj. Along the way,…
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Peter Song
New York City, New York, United States
Head Chef and Founder of Kung Fu Kitchen, Peter Song is defined by a title that points directly to the work: dough handled in view, broth sealed into folds, noodles stretched by…
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Chef
Philipp Blaser
Frutigen, Switzerland
In Frutigen, Switzerland, Philipp Blaser works from the materials closest to hand: regional ingredients from the Bernese Oberland, perch raised at a local farm, alpine cheese, and…
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Chef
Philipp Heid
Friedrichshafen, Germany
Philipp Heid has been Head Chef and Culinary Director of Pinus im Seegut in Friedrichshafen since May. His menu uses a modern sharing concept built around light, modern dishes…
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Chef
Pichet Ong
Hanoi, Vietnam
Executive Chef at Phở Gà Nguyệt in Hanoi, Vietnam, Pichet Ong works from a career rooted in education at Brandeis University and the University of California at Berkeley. That…
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Chef
Pierre Chavatte
Étaples, France
The accolade lands with the kind of restraint that suits Pierre Chavatte’s profile: a named chef, a named restaurant, and a Guide Michelin distinction fixed to a specific year,…
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Chef
Pierre Négrevergne
Paris, France
## Signature Pierre Négrevergne's signature dishes include riz grillé, mille-feuille, and cassoulet. ## The Recognition The title ties Pierre Négrevergne to a specific restaurant…
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Chef
Pierre Sahut
Paris, France
From the south-west of France to Paris, the line of work around Pierre Sahut is built on seafood, Mediterranean cooking, and a preference for clear handling over display. The…
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Chef
Pietro Carlo Pezzati
Oaxaca, Mexico
Pietro Carlo Pezzati has been chef at Locanda del Falco in Gazzola, Italy, since 2021, and that simple line carries the whole shape of his public profile: a specific kitchen, in a…
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Po Tsai
Mexico City, Mexico
Po Tsai is an American restaurateur and co-founder of Form + Matter in Mexico City. He brought nearly two decades of food-and-beverage experience, including two cocktail bars in…
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Chef
Priscilla Przygocki
Bristol, United Kingdom
## The Honours Executive Chef is the title that matters here, because it points straight to the menu work Priscilla Przygocki has made around family food. At Mama’s, the center of…
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Chef
Quentin Welch
Washington DC, Washington DC, United States
Quentin Welch stepped into the role of Executive Chef of Bourbon Steak DC in Washington, DC, in 2023, after building a résumé shaped by the pace and standards of contemporary…
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Chef
Raffaele Ronca
Rye, New York, United States
Raffaele Ronca, Executive Chef & Co-Owner of Rafele Rye, Westchester County, since 2018, carries a line that begins in Naples, Italy. His career reads less like a clean break from…
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Rajesh Pathak
Tampa, Florida, United States
Rajesh Pathak is the executive chef of Gorkhali Kitchen in Tampa, a role that suits a cook whose food feels rooted in place before it ever reaches the plate. His cooking does not…
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Chef
Ralf Restel
Großheubach, Germany
Farmland, forest, market produce, seasonal asparagus, and regional specialties set the working range here. In Ralf Restel’s cooking, place is not a theme added after technique; it…
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Chef
Ralph Kollnitzer
Doetinchem, Netherlands
Menu work built around available produce sets the operating rhythm at Raedthuys: the list moves with what is ready now rather than relying on a fixed year-round format. ## The…
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Ramesh Prasad
Xiamen, China
Ramesh Prasad’s name is most closely associated with Hao Shi Lai in Xiamen, China, where his work is expressed not in flourish for its own sake, but in precision that lets…
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Chef
Ramon Bojorquez
Lattes, France
Today, he is Executive Chef of Le Temps d'Aime in Lattes, where Modern French market cuisine has earned Michelin Bib Gourmand recognition in 2024, 2025, and 2026. ## Coming Up…
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Chef
Ramon Velazquez
Santa Barbara, California, United States
MICHELIN Guide Bib Gourmand recognition for Corazon Cocina in Santa Barbara, United States, is Ramon Velazquez's defining accolade, and he owns the restaurant that carries it. The…
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