The People · Page 72
The artisans of taste.
Chef
Susanne Rimmele
Isny im Allgäu, Germany
## The Path Training at Berufsakademie Ravensburg gave Susanne Rimmele the base for a kitchen career built incrementally, with each post adding discipline and control. The early…
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Chef
Sylvie Grucker
Tokyo, Japan
## The Work Today The French bistro format depends on proportion: a room built for ease, a repertoire that stays readable, and cooking that serves appetite before display. At Le…
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Szabolcs Nagy
Budapest, Hungary
Head chef at N28 Wine and Kitchen in Budapest, Szabolcs Nagy is defined by the kitchen he leads, a role that places him at the center of one of the city’s most attentive dining…
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Chef
Tadashi Yoshida
Tokyo, Japan
## Coming Up Sushi apprenticeship in Tokyo trains for repetition before authorship. Tadashi Yoshida began there, learning a form where every motion is counted and every detail is…
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Takahito Nishimura
Osaka, Japan
Takahito Nishimura is chef of Oribe in Osaka, Japan, where teppanyaki is set against French bistro tradition. The pairing depends on control: grill work stays visible, while the…
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Chef
Takeshi OTOMURA
Chablis, France
Takeshi OTOMURA is chef of LES TROIS BOURGEONS in Chablis. His path runs through a sequence of French kitchens: chef de cuisine at KEISUKE MATSUSHIMA in Nice (2009–2016), then…
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Chef
Takumi Naganuma
Osaka, Japan
Takumi Naganuma leads Ayamuya’s yakitori with a method built on cut-by-cut judgment. In Osaka, the restaurant earned Michelin Bib Gourmand recognition in 2024, 2025, and 2026,…
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Takumi Sakanaka
Selva, Spain
The frame is not fixed tradition but working tradition: a kitchen language that can be adjusted, sharpened, and carried into another register without losing its source. In…
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Chef
Takuro Yanase
Tokyo, Japan
In Tokyo noodle cooking, stock is not a backdrop; it is the material that decides the bowl. In Takuro Yanase’s work, Amakusa Daio chicken, shijimi clams, dried fish, soy sauce,…
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Tan Choon Hoe
Ancona, Italy
## Coming Up Before the kitchen, Tan Choon Hoe built a working life in jobs that demanded timing, composure and attention to people: bill collector, van driver, limousine driver…
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Chef
Tanner Stanich
San Diego, California, United States
The arc is less a long public trail of former titles than a focused arrival: a chef defined by the dishes now carrying his name, his palate, and the restaurant’s Michelin…
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Chef
Tarkan Özdemir
Collonge-Bellerive, Switzerland
Seasonal produce sets the working brief here: sourcing decisions lead the menu, rather than a fixed year-round repertoire. ## Training and Lineage The café kitchen depends on…
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Chef
Tatsuhiro Koga
Tokyo, Japan
In Tokyo, Tatsuhiro Koga works in yoshoku as a practical grammar of Western-influenced Japanese cooking: memory carried through sauce, heat and technique. At Mejiro Shunkotei,…
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Chef
Tenney Flynn
New York City, New York, United States
At Haenyeo in New York City, seafood is handled as a working medium for technique rather than as a fixed regional code. In Tenney Flynn’s cooking, Korean technique can carry chili…
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Chef
Teo Aik Hua
Singapore, Singapore
Prawn mee in Singapore hawker practice is a narrow test: broth, prawns, noodles, and service rhythm have to read clearly in the bowl without excess. At Zion Road Big Prawn Noodle…
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Chef
Terence Zubieta
Seoul, South Korea
The bowl is the unit of work: deliberate, compact, and built with clearer culinary intent than much of the field around it. ## Formation Kitchen discipline is the starting point…
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Chef
Terry Wong
Bangkok, Thailand
Terry Wong’s work moves across kitchens, cities, and concepts without losing technical control. In the London Area, United Kingdom, he serves as Executive Chef-hutong at Aqua…
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Tetsu Oda
Leibnitz, Austria
Tetsu Oda leads Schlosskeller Wirtshaus in Leibnitz, Austria, as Executive Chef, and the work there is built on discipline, seasonality, and restraint. The kitchen language is…
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Chef
Tetsu Yoshida
Paris, France
## The Climb A kitchen career built across Tokyo, Nice, and Paris shows up first in the sequence of roles, not in any single title. Tetsu Yoshida started as chef at Bistro Tenkai…
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Chef
Thai Dang
Chicago, Illinois, United States
In Pilsen, Chicago, Vietnamese cooking is built from materials with little tolerance for vague handling: fish sauce, citrus, chiles, and garlic. At HaiSous Vietnamese Kitchen,…
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Théo Hervy
Roye, France
The restaurant sets the terms of the work: modern cuisine that brings Normandy and Catalonia into the same frame, built on seasonal, local, market-driven cooking in La…
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Chef
Theodor Rupprecht
Weissenstadt, Germany
His cooking sits between country cooking and classic cuisine, and the thread that binds it is a clear hospitality ethic: "The guest should feel comfortable with us in the house…
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Thidar Kyaw
Aue - Bad Schlema, Germany
Thidar Kyaw works with the kind of control that comes from repetition, not theater. In Aue-Bad Schlema and New York, she holds two kitchens at once: executive chef at Lotters…
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Chef
Thierry Chouin
Laragne-Montéglin, France
## Coming Up Training at Lycée Hôtelier Saint Méen le Grand gave Thierry Chouin an early framework for the work: precision, repetition, and the habits that turn technique into…
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Chef
Thomas Gallardo
Villars, France
Thomas Gallardo is the chef of La Table de Pablo in Villars, France, and that role defines the kitchen’s terms: direct, unembellished, and centered on what comes through the door.…
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Chef
Thomas Hubert
Osaka, Japan
Michelin Bib Gourmand — Osteria La Cicerchia, Osaka, Japan, 2024 — frames Thomas Hubert’s work as disciplined, regional cooking recognized for precision rather than display. At a…
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Chef
Thomas Jaschob
Breskens, Netherlands
Thomas Jaschob’s work sits in the lane where scale, timing, and consistency matter most. In 2025, he moves between two posts: chef at Escobar in Breskens and Culinary Director at…
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Chef
Thomas Koh
Singapore, Singapore
## The Climb In a family stall, technique is built through repetition, service tempo, and the discipline of doing the same work well every day. Thomas Koh began as co-founder and…
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Chef
Thomas Lemasson
Angoulême, France
## Coming Up At La Cour (from 2019) and Chat Noir, Thomas Lemasson built the early part of his kitchen record through chef roles that read as accumulation: work that sharpens…
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Chef
Thomas Murer
Groningen, Netherlands
The cooking works from a European base and moves it through Asian inflection without turning the reference points loose. Steak tartare is reworked with control and clear intent;…
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Chef
Thomas Ortega
Cerritos, California, United States
Alta Californian cuisine at Amor y Tacos in Cerritos, California, works from a recognizable base: Mexican culinary staples, comfort food favorites, a thoughtful tequila selection,…
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Chef
Thomas Ricci
Freiensteinau, Germany
Thomas Ricci’s work sits between Culinary Development, executive-chef leadership, and Traditional German country cooking. That range is the point: polished innovation on one side,…
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Chef
Thony Billon
Munster, France
Thony Billon’s defining step came in 2012 at Brasserie Côté Cour in Colmar, when he became Chef de cuisine. At 31, it was the right time to become a chef. ## The Path Training at…
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Chef
Tim Benschop
Moena, Italy
## The Path Executive-chef work across two addresses requires menu control, service discipline, and a clear read on each room. In the current role, Tim Benschop is Executive Chef…
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Chef
Tim Kolanko
Ceglie Messapica, Italy
## Coming Up Today, Tim Kolanko holds two posts—chef-partner of Urban Kitchen Group and Executive Chef of Cibus—that put him in charge of both pace and plate. The work asks for…
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Chef
Tim Neal
Bath, United Kingdom
Chef / Proprietor Tim Neal of The Chequers Inn in Rowhook, West Sussex, works within country-house discipline adapted to a more relaxed Sussex room. The formation is tied to named…
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Chef
Tim Nickey
George Town, Malaysia
## Training and Lineage Kitchen progression often starts below the line and tests whether station work can hold under repetition. Tim Nickey trained at Johnson & Wales University…
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Timmerman
Durbuy, Belgium
## Coming Up Since 2012, Timmerman has been chef at Durbuy Ô in Durbuy, Belgium, and that tenure is the key fact: a kitchen role held long enough to become part of the…
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Tin Ko Naing
Aue - Bad Schlema, Germany
Tin Ko Naing’s profile is built on a short, legible chain of responsibility: Head Chef at Little Myanmar in New York in 2022, then Executive Chef at Lotters Wirtschaft -…
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Chef
Tina Legarda
Parañaque, Philippines
## The Climb The work here is defined by discipline, a personal point of view, and the habit of building from the ground up. At Bamba Bistro and Kumba, Tina Legarda has shaped…
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Chef
Titus Eliáš
Prague, Czech Republic
## Coming Up Since 2008, Titus Eli has led Na Kopci as founder and chef, and the continuity shows in the room as much as on the plate. The work is built on repetition, judgment,…
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Chef
Tiyo Shibabaw
San Francisco, California, United States
In Oakland, Burmese cooking at Teni East Kitchen is framed through lift and contrast: fermented tea leaves worked through baby kale, nuts, and fried shallots; savory depth set…
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Chef
Todd David
Chengdu, China
Executive kitchen work at Chen Mapo Tofu (Qinghua Road) in Chengdu sets the operating frame: mapo tofu as restaurant discipline, service standard, and daily execution. Todd David…
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Chef
Todd Ginsberg
Atlanta, Georgia, United States
## Coming Up At the Culinary Institute of America at Hyde Park, the foundations of Todd Ginsberg’s cooking were set in a system built around rigor, repetition, and respect for the…
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Chef
Todd Hogan
Calp, Spain
The menu at Komfort works across Traditional Spanish preparations, international dishes, pizzas, cocas, grilled proteins, rice dishes, and Steak tartare without treating range as…
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Tom Clements
London, United Kingdom
His work there centers on Cajun and Creole cuisine, tied to place, water, and the foodways of New Orleans. For Clements, that frame is part of the craft: a kitchen vocabulary…
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Chef
Tom Köffers
Urubamba, Peru
For a working kitchen, the Michelin Guide Bib Gourmand attached to Surf & Turf by Soul Kitchen in Phuket Town is practical recognition: public, brief, and tied to value as much as…
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Chef
Tom Micklethwait
Austin, Texas, United States
Before Micklethwait Craft Meats held a fixed East Austin address, the work had already been set by service, fire, and repetition. Restaurant time at Vespaio in Austin preceded the…
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Chef
Tom Scade
Newbury, United Kingdom
The work that gives the title its weight is modern fine dining: tasting-menu cooking built on local Berkshire produce, multi-stage methods and a disciplined sense of balance. The…
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Chef
Tommaso Maio
Bologna, Italy
Tommaso Maio is the chef of Trattoria di Via Serra in Bologna, the restaurant he started with Flavio Benassi in 2001. Its story began in the courtyard of a village in the Modenese…
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Chef
Tomoo Kimura
Osaka, Japan
In Osaka, nikomi sets the terms: low, steady heat; broth moving through tofu; beef tendon softening over time; konnyaku holding its spring; chicken meatballs rounding in the pot;…
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Chef
Tomoyuki Ohara
Singapore, Singapore
His work is centered on wonton noodles, and that narrow brief gives Tomoyuki Ohara’s cooking its shape: repetition, precision, and attention to detail applied to one form until it…
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Toru Takahashi
London, United Kingdom
Toru Takahashi’s work reads as the result of long repetition rather than reinvention. At Sushi Tetsu in London, the owner chef role is the practical endpoint of a career built on…
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Chef
Toshikatsu Aoki
Tokyo, Japan
Toshikatsu Aoki works at Ginza Sushi Aoki in Tokyo with a counter style built on discipline, memory, and close reading of the guest in front of him. The Edomae base is explicit…
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Chef
Toshimasa Sano
Buena Park, California, United States
## Coming Up At Tsujita in Tokyo, the ramen station demanded exact timing and close attention, and that is where Toshimasa Sano learned to treat broth-making as a disciplined…
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Chef
Tóth Keve
Balatonszőlős, Hungary
Professional formation in Hungarian kitchens, French hierarchy, and restaurant leadership frames the current work of Tóth Keve, Head Chef of Casa Christa in Balatonszőlős,…
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Chef
Tracy Chang
Cambridge, Massachusetts, United States
"I'm forever obsessed with the sea and seafood." In Tracy Chang’s work at Pagu in Cambridge, that fixation reads as a technical bias: salt, tide, texture, and the contrast between…
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Chef
Tracy Gates
London, United Kingdom
Tracy Gates has been Owner & Guardian of Soul Food at Busy Bee Cafe in Atlanta, Georgia, United States, since 1987. The job title does the work here: ownership paired with custody…
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Chef
Tristan Teering
Deventer, Netherlands
Tristan Teering’s work sits in the lane of disciplined kitchen craft: training, service, and the slow accumulation of standards that hold under pressure. Since 2024, he has been…
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Tsuji Hiroyuki
Tokyo, Japan
Chef and owner Tsuji Hiroyuki runs Tempura Kakiage Yukimura in Tokyo with a clear, practical standard: the room should be accessible, even when the cooking is exacting. His line —…
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Chef
Tsutomu Ochiai
Lannepax, France
Tsutomu Ochiai has been owner-chef of La Bettola da Ochiai in Ginza, Tokyo, since 1997. That date marks more than a tenure; it fixes a working method built on continuity, close…
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Tsuyoshi Horie
Phuket, Thailand
Tsuyoshi Horie is Executive Chef at Surf & Turf by Soul Kitchen in Phuket, Thailand, where the work is built on discipline, expressive control, and attention to how flavor carries…
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Tsz Pong
Cardigan, United Kingdom
## The Path Cantonese technique is the ground rule in Tsz Pong’s cooking, and it gives the work its clarity even when the flavors are pushed harder. Heat is applied with intent,…
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Chef
Tyler Peek
Taipei, Taiwan
## The Climb Training at Le Cordon Bleu gave Tyler Peek the kind of base that shows up in the work: repetition, discipline, and a methodical hand before service ever starts. The…
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Chef
Ugur Erbas
Istanbul, Turkey
As Executive Chef of Karaköy Lokantası in Istanbul, Ugur Erbas works inside a lokanta tradition built for daily use rather than display. The cooking is practical, grounded, and…
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Utaka Martin
Bangkok, Thailand
Braised goose is the center of Utaka Martin’s work: a dish built on slow heat, aromatic spice, and control over texture. The method leaves little room for haste. Meat must soften…
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Chef
Valentin Chambonnière
Clermont-Ferrand, France
## The Path A bistrot kitchen rewards continuity, timing, and clean execution, and Valentin Chambonnière built his early years inside that rhythm at Le Bistrot d'à Côté in…
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Chef
Valentino Salvi
Istanbul, Turkey
## The Path Italian cooking at Aida - vino e cucina in Istanbul, Turkey is built on discipline, and Valentino Salvi is the Executive Chef responsible for keeping that standard…
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Chef
Vamshi Adi
New York City, New York, United States
In the East Village, Regional Indian cuisine is the craft Vamshi Adi works in. Under his hands, it reads less like a category than a living archive: a way to keep Indian culinary…
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Chef
Vania Ghedini
Cuorgnè, Italy
## Coming Up The early line of Vania Ghedini’s work reads like a kitchen education in sequence: internship, teaching, then management of service and brigade. An internship at…
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Chef
Vanja Puškar
Belgrade, Serbia
Since primary school, gastronomy has been a subject of method rather than mood for Vanja Puskar: food and cooking television reports first gave shape to heat, texture, and…
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Chef
Vicente de la Red
Madrid, Spain
## The Essentials At Bacira (Madrid), Vicente de la Red worked a fusion kitchen that treated contrast as a tool, not a slogan. Asia and the Mediterranean were the core references,…
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Chef
Victor Felisberto
Abrantes, Portugal
Victor Felisberto is the head chef at Casa Chef Victor Felisberto in Abrantes, Portugal, and the work is anchored in a model common to serious regional kitchens: food as a social…
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Chef
Víctor Hierrezuelo
Caleta de Vélez, Spain
Executive Chef Víctor Hierrezuelo works at Chiringuito El Saladero in Caleta de Vélez, Spain, in a setting where the coast is not backdrop but method. Salt air, strong light, and…
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Chef
Víctor Lobejón
Santiago de Compostela, Spain
Víctor Lobej builds from formal cookery training into a route through Madrid and Santiago de Compostela, with each kitchen adding a different register to his practice. Luis Irizar…
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Chef
Victor Moya
Taipei, Taiwan
Taiwanese home-style cooking is the frame around Victor Moya’s work. The method sits on discipline, repetition, and accumulation: a cook moving through leadership roles and…
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Chef
Victor Toriz
San Francisco, California, United States
In 2023, the menu at Gaba in Mexico City was shaped by Victor Toriz with a Chef de cuisine’s control over pacing, balance, and restraint. The cooking read as concise rather than…
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Chef
Vikram Vij
Vancouver, Canada
## Coming Up European hotel kitchens are where the work starts: chef trainee at Hospitality industry in Salzburg, Austria (from 1983), then worker at Hospitality industry in…
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Chef
Vincent Coiquaud
Saintes, France
Vincent Coiquaud, chef of Saveurs de l'Abbaye in Saintes, France, has formed a kitchen around the daily discipline of the market basket. His line of influence runs through fine…
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Chef
Vincent Le Roux
Chengdu, China
Vincent Le Roux is executive chef of Rong Yuan Can Guan in Chengdu, China. ## Today Hospitality-school training in Dinard gave Vincent Le Roux the base for a career built through…
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Chef
Vincent Seviller
Lorient, France
## Coming Up Today, Vincent Seviller is chef of Gare aux Goûts. ## Where They Are Now At Gare Aux Goûts in Lorient, the work is anchored in place more than display. Vincent…
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Chef
Vincenzo Esposito
Ouffet, Belgium
Vincenzo Esposito. ## Coming Up A working base in hospitality starts with the right kind of training, and I.T.C. Luigi Sturzo gave Vincenzo Esposito that footing before he entered…
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Vito DiSalvo
Soiano del Lago, Italy
“I’ve made wine since I was a little kid.” In Vito DiSalvo’s case, the line reads less like a flourish than a working description of palate formation: wine came early, and taste…
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Vo Thi Bich Thuan
Ho Chi Minh City, Vietnam
Vo Thi Bich Thuan owns Vị Quê Kitchen in Ho Chi Minh City, and the restaurant is built around a plain but durable proposition: home cooking can carry memory without turning…
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Chef
Walkyria Fagundes
Tokyo, Japan
Walkyria Fagundes’ work is built on the sort of kitchen discipline that shows up in pace, plating, and service. At AUDACE in Tokyo, Japan, she works as chef; at AE! Café & Cozinha…
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Walter Staib
Birgu, Malta
Walter Staib works inside a narrow but demanding frame at Terrone in Birgu, Malta: Executive Chef in a kitchen recognized with a Michelin Bib Gourmand in 2024 and 2025. The…
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Chef
Wan
Kuala Lumpur, Malaysia
Celebrity chef since 1990, Wan is the chef associated with Malaysian cuisine at De. Wan 1958 (Taman U Thant) in Kuala Lumpur, Malaysia. The title rests on work that moves between…
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Wang Lin Qun
New York City, New York, United States
Wang Lin Qun is Executive Chef of Blue Blossom in New York City, following his work as chef at CheLi. The style reads in the seasoning: measured, aromatic, and set to lift the…
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Sommelier
Wataru Iwata
Kyoto, Japan
Chief Sommelier at THE THOUSAND KYOTO in Kyoto, Japan, Wataru Iwata is from Nagoya, Japan, and his work reads like a clean study in how tasting sharpens judgment. The first point…
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Chef
Weerawat “Num” Triyasenawat
Udon Thani, Thailand
A native of Udon Thani, Weerawat “Num” Triyasenawat has built a reputation on the soil and appetite of home ground, shaping contemporary Isan cuisine that stays close to the…
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Chef
Werner Tschiedel
Chengdu, China
Werner Tschiedel is chef at Ziegelwerk Gasthaus in Wimpassing an der Leitha, Austria. ## The Climb Kitchen leadership reads here as discipline before display: Werner Tschiedel’s…
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Wesley de Leeuw
Montfoort, Netherlands
## Coming Up At De Schans in Montfoort, Netherlands, the line from sous-chef to chef reads as a kitchen education measured in years, repetition, and proximity to the room’s daily…
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Wichayanon
Chiang Mai, Thailand
Wichayanon’s work at Go Neng (Wichayanon) in Chiang Mai is built on pa tong go, the traditional Chinese deep-fried dough sticks that anchor the restaurant’s daily output. The…
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Chef
William Gleave
Margate, United Kingdom
"The older I get, the more I value restraint - maintaining intelligence and care while letting exceptional ingredients speak for themselves." In William Gleave’s work, that line…
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Chef
William Nacev
Singapore, Singapore
## Coming Up William Nacev works between two very different registers: the controlled pace of Le Pavillon, where he has been Executive Chef since 2021, and the direct, immediate…
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Wolfgang Michel
Tokyo, Japan
Wolfgang Michel is the chef of Meishan in Tokyo, a role that feels less like a line on a résumé than a compass point: one kitchen, one city, one clear present tense. In a world…
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Chef
Wong Peng Hui
Kuala Lumpur, Malaysia
## The Climb Chef-owner is the kind of role that makes Wong Peng Hui responsible not just for the food at Wong Mei Kee, but for the standard it is held to over time. At a…
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Chef
Woolery "Woody" Back
Roswell, Georgia, United States
## Coming Up Training at Johnson & Wales University gave Woolery "Woody" Back a formal base to work from: technique, timing, and the discipline to move through kitchens without…
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Chef
Wouter Brandsema
Leeuwarden, Netherlands
Wouter Brandsema’s kitchen work is shaped by discipline before display: measured, exacting, and built around control of rhythm. In 2021, he became patron cuisinier at Bistro…
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Chef
Wu Huang-yi
Taipei, Taiwan
A street-food lineage can be carried by a stall when the work is narrow enough and repeated long enough. In Taipei, Taiwan, Yuan Fang Guabao has been serving since 1955, and Wu…
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