The People · Page 75
The artisans of taste.
Chef
Satoshi Makise
Vancouver, Canada
Satoshi Makise has been chef and owner of Tetsu Sushi Bar in Vancouver, Canada, since 2017. That pairing matters in trade terms: one person carrying both the kitchen and the…
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Chef
Scott Pickett
Melbourne, Australia
Executive Chef at Matilda 159 Domain in Melbourne, Australia, the Australian chef Scott Pickett works in a register where heat is a primary tool, not a finish. The restaurant’s…
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Chef
Shaun Scrooby
Stellenbosch, South Africa
Since 2022, Shaun Scrooby has been owner and chef of VUUR Restaurant in Stellenbosch, South Africa, a room built on small scale and a clear brief. The cooking is kept to…
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Chef
Simon Andrews
Ajaccio, France
Simon Andrews cooks at A Nepita in Ajaccio, France, with the market setting the pace and the kitchen setting the limits. The work is modern, creative, and precise, but the measure…
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Chef
Simon Lam
Singapore, Singapore
His résumé traces a compact arc through NiHao in Baltimore and Tiger Fork in Washington, DC, with 2023 marking the move into executive-chef territory. ## The Path Progression is…
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Stefanos Rizos
Athens, Greece
Chef of Brutus Tavern in Athens, Greece, names Stefanos Rizos’s public role, but the work reads first through the craft: meat handled with discipline, an open fire grill used as a…
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Chef
Stuart Collins
Whitchurch, United Kingdom
## The Climb Working in a butcher shop at about 14 gave Stuart Collins an early grounding in handling, pace, and the practical side of food before he moved into professional…
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Chef
Sylvester Soisalo
Helsinki, Finland
The work is built around a serious steak dinner, classic forms, and live-fire grilling held under control. In Sylvester Soisalo’s hands, that means structure before ornament, and…
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Chef
Teiichi Sakurai
Dallas, Texas, United States
## Coming Up At Tei-An, the training line ran through Japanese technique and kitchen discipline, and that foundation shows in the work that followed. Teiichi Sakurai moved from…
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Chef
Tetsuhisa Matsumoto
Tokyo, Japan
Chef Tetsuhisa Matsumoto of Gorio in Tokyo works inside a tight steak practice: beef as the central material, not as counter theatre or broad teppanyaki-style display. The craft…
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Chef
Tresse Sumrall
Biloxi, Mississippi, United States
Tresse Sumrall’s work is built around White Pillars in Biloxi, where seasonal, locally sourced farm-to-table fare sets the pace of the restaurant. The craft here is less about…
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Founder & CEO
Alan Yau
London, United Kingdom
## The Path Modern British casual dining changed when format, pace, seating, graphic identity, and menu engineering were treated as one piece of restaurant craft. As founder at…
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Chef
Alessandro Paleari
Lenna, Italy
Alessandro Paleari is chef at Agriturismo Ferdy in Lenna, Italy, a line that may be brief on paper but carries the quiet authority of a life arranged around the kitchen. The title…
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Chef
Alessio Manzoni
Lenna, Italy
Alessio Manzoni has been chef at Agriturismo Ferdy in Lenna, Italy, since 2021, and the plainness of his own description tells you how he works: “I am Alessio Manzoni and I am a…
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Chef
Attilio Galli
Tokyo, Japan
Italian chef Attilio Galli leads Al Peršéf in Livigno, and the cooking there reads from the place itself: mountain temperature, seasonality kept tight, and a restrained hand that…
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Chef
Cesare Benelli
Venice, Italy
Venice supplies the working frame for Cesare Benelli’s kitchen: lagoon fish, market seafood, and a pace set by season rather than by schedule. At Al Covo in Venice, Italy, where…
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Chef
Edward Bolus
Providence, Rhode Island, United States
Edward Bolus is Executive Chef of Mills Tavern in Providence, where seasonal menu development depends on discipline, timing, and a clear read on local product. A Pennsylvania…
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Chef
Fulvio Miranda
Panama City, Panama
## The Path A food truck can be a testing ground for scale, speed, and identity. With Esa Flaca Rica, Fulvio Miranda built burgers around the flavors of his homeland, then carried…
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Chef
Gennaro Russo
Positano, Italy
His earliest training came at home in Somma Vesuviana, where family kitchens and daily meals set the terms of the work: economy, repetition, and direct flavor. Gennaro Russo has…
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James Hawley
London, United Kingdom
## Career James Hawley’s kitchen training runs through Galvin Bistro and La Chapelle, and that line matters in the finished cooking: discipline first, then confidence, with…
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Chef
Jennifer Jasinski
Denver, Colorado, United States
## The Path Training at Santa Barbara City College gave Jennifer Jasinski a base to build from before she entered the pace of high-profile kitchens, where repetition, timing, and…
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Chef
Jon Yurrebaso
Axpe, Spain
Jon Yurrebaso has led the kitchen at Mendi Goikoa Bekoa in Axpe since 2021, and the line of the cooking is plain: Traditional Basque work built on local product, grilled meats and…
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Chef
Kin Min How
London, United Kingdom
His specialty is dim sum, and Kin Min How talks about it like a discipline built on timing, repetition, and control. The range matters too: dim sum sits alongside BBQ, wok…
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Chef
Leonardo Vignoli
Rome, Italy
Leonardo Vignoli’s work is built on a Roman house style, with Da Cesare as the fixed point. The name carries through the roles, but the craft sits in the continuity: kitchen…
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Chef
Lourdes Villalobos
Vélez-Málaga, Spain
Lourdes Villalobos’s work at Chinchín Puerto in Vélez-Málaga, Spain, is organized around a clear brief: defend the product of the sea. At the Caleta de Vélez restaurant, that…
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Chef
Luciano Monosilio
Rome, Italy
## The Climb Early work at Uliassi and then Piazza Duomo set the terms of Luciano Monosilio’s method: service pace, technical exactness, and the pressure that comes with kitchens…
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Chef
Michael Whjite
New York City, New York, United States
Chef at BBianco Hospitality in New York City, Michael Whjite works in a contemporary Italian register built on discipline, restraint, and dining-room polish. The same frame…
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Noriyuki Kinoshita
Kobe, Japan
## The Climb Italian restaurant service in Osaka gave Noriyuki Kinoshita an early education in repetition, timing, and discipline. At 25, he moved to Italy and moved through a…
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Chef
Pierpaolo Giorgio
Naples, Italy
His named career arc centers on a single, sharply defined role: a chef whose story is measured not by a long list of stages, but by the clarity of a post, a restaurant, and a city…
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Piervincenzo Marsupino
Briaglia, Italy
The house has been in the village since 1901, when it first served travelers as a classic village inn. That history still sets the terms of the place: continuity, traffic, return,…
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Chef
Riccardo Succi
Peschiera Borromeo, Italy
Riccardo Succi works at Asina Luna in Peschiera Borromeo, Italy, where the kitchen is organized around fire, texture, and a narrow focus on what charcoal can do when it is treated…
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Chef
Ryu Shunsuke
Taipei, Taiwan
Head chef at Fumée Yakitori in Taipei, Taiwan, Ryu Shunsuke works inside the yakitori register: cut, skewer, seasoning, distance from heat, and the timing of char. The form reads…
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Chef
Teresa Buongiorno
Carovigno, Italy
## The Climb At Già Sotto l'Arco, the executive-chef role puts Teresa Buongiorno in charge of the kitchen’s direction and its daily execution. The work reads as measured rather…
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Tim Blair
Philadelphia, Pennsylvania, United States
Tim Blair’s profile is defined by concentration: one restaurant, one kitchen, one address in Philadelphia that has become the frame for his work. At Butcher & Singer, the…
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Chef
Vidal Elias Murillo
Mérida, Mexico
Executive Chef Vidal Elias Murillo leads Micaela Mar & Leña in Mérida, Mexico, where the work is centered on one address rather than spread across a circuit of rooms. His chef…
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Chef
Amaury Guyot
Paris, France
His bartending résumé is compact, but the line from Dersou to Sherry Butt is clear: the work depends on balance, precision, and a classic Blood and Sand recast with enough control…
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Bartender / bar director
Andy Mil
London, United Kingdom
Andy Mil works the bar as both operator and bartender at The Cocktail Trading Co in London, a setup that asks for two kinds of discipline at once: service at speed, and a clear…
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Chef
Borja Sierra
Barcelona, Spain
In Barcelona, Granja Elena starts from working material: legumes, seasonal product, homemade recipes, and the grammar of a family dining room. Borja Sierra, owner and chef of the…
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James Beard Award winner
Bradley Ogden
Las Vegas, Nevada, United States
Bradley Ogden’s career traces a long line through American fine dining, but the throughline is ingredient discipline: Midwest produce, poultry, and fish, handled with the kind of…
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Winemaker, Domaine Bruno Lorenzon
Bruno Lorenzon
Mercurey, France
The work at Domaine Bruno Lorenzon is Mercurey work: site-bound, inheritance-bound, and measured against the vineyard rather than against a market brief. Bruno Lorenzon owns…
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World's 50 Best Bars
Chris Patino
San Diego, California, United States
Chris Patino is a partner at Raised By Wolves in San Diego, where the concept leans on myth as a working framework rather than set dressing. The project reaches back to Roman…
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Chef
Christian Puglisi
Copenhagen, Denmark
The citation met a kitchen defined by a narrow, forceful register: cooking described as intense, austere and sometimes polarizing, built around organic products prepared with…
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Cocktail Service Professional
Danny Louie
San Francisco, California, United States
At KAIYŌ Rooftop in San Francisco, the work is built from named drinks, measured composition, and the mechanics of a room set above the city. Teien and Luck are the clearest…
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Cocktail Service Professional
Dave Newman
Urban Honolulu, Hawaii, United States
Dave Newman has occupied the kind of bar role that shapes a room without performing for it: owner and bar manager at Pint and Jigger in Honolulu, Hawaiʻi, United States. The work…
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Chef
Diego Moya
New York City, New York, United States
The work reads as the product of disciplined kitchens and a style shaped by restraint, precision, and patience. In 2020, he received a StarChefs New York City Rising Stars Award,…
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World's 50 Best Bars
Eric Bennett
Birmingham, Alabama, United States
## The Essentials At Continental Drift in Birmingham, Eric Bennett’s work sits at the point where service, pacing, and concept all have to hold together. The present-tense title…
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Bartender
Erick Castro
San Diego, California, United States
Journalism training can sharpen a bartender’s work with structure, audience, and narrative without turning the drink into a lecture. Erick Castro’s background at San Diego State…
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Chef
Gabriel Bonci
Rome, Italy
Gabriel Bonci’s work at Pizzarium in Rome, Italy sits inside the direct, practical language of pizza al taglio. That format asks for fast decisions at the counter and a slice that…
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Chef
Gabriela Chamorro
Dubai, United Arab Emirates
## Career Technique and disciplinary range were established at the Culinary Institute of Barcelona and MAD Academy, where Gabriela Chamorro built the foundation for a career that…
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Chef
Gadi Peleg
New York City, New York, United States
Gadi Peleg’s profile is built around a single bakery and the work of holding it steady. Born in Israel, he is the founder and owner of Breads Bakery in New York City, a name that…
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Cocktail Service Professional
Jax Donahue
Phoenix, Arizona, United States
Since 2024, beverage direction at Pretty Decent Concepts has been defined by Jax Donahue with a bias toward balance, precision and a clear sense of scene-setting. The program…
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Winemaker
John Wurdeman
Tbilisi, Georgia
## The Path Co-founding Pheasant's Tears in 2007 gave John Wurdeman’s work in wine its first clear structure. The role was less a finish line than a base layer: a place where the…
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James Beard Award winner
Jorge Guzmán
Minneapolis, Minnesota, United States
Jorge Guzm’s work reads through movement, but the craft sits in the repetitions: training, stepping up, holding a room, and widening the scope without losing the line. The…
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Bartender, Tender
Kazuo Uyeda
Tokyo, Japan
Kazuo Uyeda is the legendary Japanese bartender associated with Tender in Tokyo's Ginza district. He is known internationally for the precise shaking method often called the Hard…
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Chef
Kenichi Takatsu
Yamaguchi, Japan
Chef at Restaurant Takatsu in Shimonoseki, Japan, Kenichi Takatsu works within a compact professional line: training in New York, a 2017 restaurant chapter, and a kitchen…
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Bartender / bar director
Kurt Schlechter
Cape Town, South Africa
Owner of Cause Effect Cocktail Kitchen in Cape Town, Kurt Schlechter has built a reputation around precision, curiosity and an instinct for what can be done with a glass, a shaker…
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Bartender / bar director
Laurie Howells
Cranbourn St, United Kingdom
## The Climb The bar at The Northgate Hotel gave Laurie Howells the repetition that shapes a working bartender: measured pours, clean finishes, and the discipline to keep the room…
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Cocktail Service Professional
Mike Stankovich
Cincinnati, Ohio, United States
Mike Stankovich works Cincinnati hospitality from the bar outward, with the kind of control that comes from treating a meal or a drink as more than a recipe. As owner and operator…
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Cocktail Service Professional
Nathaniel Meiklejohn
Portland, Maine, United States
## At a Glance The bar program is set up around control, not excess: Nathaniel Meiklejohn keeps the menu simple and lets the drinks read cleanly, with liquor used as part of the…
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Chef
Nick Bishop Jr.
Memphis, Tennessee, United States
Nick Bishop Jr. Talks about restaurants as inherited work: the kind of trade learned inside a family, then carried forward through repetition, responsibility, and service. “My Dad…
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Cocktail Service Professional
Oscar Simoza
Boston, Massachusetts, United States
## Coming Up Early shifts behind the bar at Johnny D’s in Somerville, Massachusetts, and Beat Hotel (now Beat Brew Hall) in Harvard Square, Massachusetts, gave Oscar Simoza a…
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Chef
Oskar Ahlvin
Gothenburg, Sweden
## The Essentials At Bar La Lune in Gothenburg, the kitchen reads in compact, exact plates rather than broad gestures. Reviewed dishes under Oskar Ahlvin have included pork fat…
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Chef
Pablo López Ibarra
Stockholm, Sweden
## The Path At Brutalisten in Stockholm, the kitchen language is ingredient-led, Nordic in emphasis, and marked by minimal intervention. Pablo López Ibarra’s route through Tripea,…
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Chef
Pierre Hermé
Paris, France
Flavor construction in contemporary French patisserie often depends on contrast as much as sweetness. Pierre Hermé’s stated use of salt — “I use salt the same way I use sugar” —…
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Master Sommelier
Rebecca Fineman
San Francisco, California, United States
Rebecca Fineman holds the Wine Director role at Ungrafted in San Francisco, and the title fits a practice built through study, service, and close attention to the room. A…
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Bartender / bar director
Richard Boccato
New York City, New York, United States
Richard Boccato owns and operates Hundredweight Ice in Queens, New York City. Born in Florence, Italy and raised in Brooklyn, he has built his career in New York. ## The Path…
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Chef
Sajish Kumar Das
Whistler, Canada
Sajish Kumar Das works in a register that balances classical structure with contemporary control. at Four Seasons Hotel Washington, DC, in Washington, DC, U.S.A, the cooking is…
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Bartender
Sasha Petraske
New York City, New York, United States
Cocktail service under Sasha Petraske was built on discipline, restraint, and a working command of the classic repertoire, including fizzes and flips. The standard it set was…
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Satoshi Oishi
Tokyo, Japan
Executive Chef at Butagumi in Nishiazabu, Tokyo, Satoshi Sushi works tonkatsu as a discipline of timing, cut, and finish. The kitchen language is exacting rather than expansive:…
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World's 50 Best Bars
Sean Kenyon
Denver, Colorado, United States
Sean Kenyon’s work is built like a bar that has been run long enough to know what holds and what doesn’t: ownership, partnership, and family line all showing in the frame. At The…
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Winemaker
Siscu Martí
Esparreguera, Spain
## Coming Up At Ca N'Estruc in Esparreguera (Barcelona), the work has run through Siscu Mart since 1980, when he took on the roles of heredero y actual propietario and farmer and…
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Bartender / bar director
Stuart Weaver
Denver, Colorado, United States
## Coming Up Bartending at Lady Jane in Denver since 2022 gives Stuart Weaver a fixed point in the work: a service role defined by pace, repetition, and control of room energy. In…
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Chef
T. J. Steele
New York City, New York, United States
From The Culinary Institute of America to Union Square Cafe, Tia Pol, Oaxaca, and Claro in Brooklyn, New York City, T. J. Steele’s work has been shaped by study, movement, and a…
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Chef
Taichi Hara
Tokyo, Japan
His work is built around responsibility: owning the room, cooking the menu, founding the place, and shaping a specialty in stateless cuisine. Taichi Hara’s profile is not a record…
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Taku Takashina
Tokyo, Japan
## The Climb The route into the kitchen was direct: Hiramatsu in 1991, then work as a cook under chef Tatsuji Aso, and then a long run that stayed close to the cooking itself.…
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Tatsuji Aso
Tokyo, Japan
## Coming Up At Ristorante Aso in Tokyo, the work of a chef asks for control before flourish. Tatsuji Aso’s early role sits in that register: knife work kept tight, sauces tracked…
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James Beard Award winner
Terry Koval
Decatur, Georgia, United States
From South Carolina to chef-owner roles in Decatur, Terry Koval’s path has been built one station, one title, and one kitchen at a time. He left South Carolina for Atlanta in…
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Bartender / bar director
Tess Posthumus
Amsterdam, Netherlands
Bar work at Flying Dutchmen Cocktails in Amsterdam is built on neo-classic cocktails, and Tess Posthumus approaches that register with measured precision. The field sits between…
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World's 50 Best Bars
Thad Vogler
San Francisco, California, United States
He built bars around quality spirits, classic recipes, a nod to the tropics, and single-origin, grower-produced spirits. In Bar Agricole in San Francisco and Trou Normand in San…
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Global Brand Ambassador
Tim Philips
Sydney, Australia
Melbourne, Australia, sits at the base of this bar practice: Australian by nationality, Tim Philips built the work through service rooms before the cocktail recognition arrived.…
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World's 50 Best Bars
Tim Philips-Johansson
Sydney, Australia
Built on classic cocktails and exacting bar work, Tim Philips-Johansson has built a career around precision, restraint, and respect for what lands in the glass. Melbourne is the…
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Bartender / bar director
Timo Janse
Amsterdam, Netherlands
Timo Janse’s work sits inside Amsterdam bar culture: a career built through service rhythm, room-reading, and the mechanics of cocktails as a trade. At Dutch Courage Cocktailbar…
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Chef
Toni Simôes
Barcelona, Spain
## Early Years The 2006 co-founding of La Taverna del Clínic in Barcelona sets the frame for Toni Sim’s work: chef and co-founder from the start, not a chef folded in later. That…
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Chef
André Pachon
Tokyo, Japan
French chef André Pachon has built a career around French technique carried across borders, with Japan as the longest fixed point in a working life that also ran through Canada,…
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Chef
Claudio Gargioli
Rome, Italy
The stewardship of Roman cooking depends on use, not display. In Claudio Gargioli’s work, traditional cuisine from Rome and Lazio is carried through local ingredients, symbolic…
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Chef
Fasicka Hicks
Arlington, Texas, United States
## Coming Up Since 2012, Smoke'N Ash BBQ has been owned and run by Fasicka Hicks, with the menu and room shaped by a clear hand and a steady point of view. The work there has…
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Chef
Jesse Dunford Wood
London, United Kingdom
## The Climb Time Out’s Best British Restaurant Award in 2007 sits at the center of Jesse Dunford Wood’s record because it marks the point where kitchen work, public profile, and…
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Chef
Julian Bentivegna
Pizzo, Italy
## The Work Today At ME Restaurant in Pizzo, Italy, the cooking is built on Calabrian and Campanian traditions, with regional produce handled cleanly and technique used as…
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Chef
Michele Valotti
Brione, Italy
## Coming Up Since 1998, the work at La Madia in Brione (Brescia), Italy has been shaped under Michele Valotti’s chef patron role. That kind of long holding pattern matters in…
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Chef
Nick Bognar
St Louis, Missouri, United States
## Coming Up Japanese precision and Thai storytelling sit close together in Nick Bognar’s cooking, with structure doing the work of making those influences legible on the plate.…
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Chef
Olivier Corti
Da Nang, Vietnam
The restaurant’s position in Da Nang gives Olivier Corti’s work a fixed frame: French fine dining with its own rules of precision, restraint, and control. In that setting, Le…
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Chef
Saurabh Udinia
Singapore, Singapore
## The Climb Saurabh Udinia’s work shows a kitchen career built through repetition, hierarchy, and responsibility rather than shortcuts. The early stage came as an intern at The…
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Chef
Stewart Andrew
London, United Kingdom
## The Essentials The verified specialty is Modern European cuisine, which sets the frame clearly enough for trade purposes: contemporary dining-room cooking shaped by European…
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Chef
Sze Man Sui
Shanghai, China
His cooking is shaped by the team around him. The work is built on daily exchange, pressure, and the pace of service rather than on a single credential or classroom line. In that…
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Chef
André Prince Jeffries
Nashville, Tennessee, United States
## Coming Up Ownership is the craft that anchors André Prince Jeffries at Prince's Hot Chicken Shack, a role she has held since 1980. In Nashville, the restaurant’s blistering…
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Chef
Anthony Ackil
New York City, New York, United States
## The Climb The line between kitchen work and executive management can be thin when a career is built on both. From 2004–2018, Anthony Ackil served as Chief Executive Officer at…
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Chef
Arne Anker
Berlin, Germany
From sous-chef work at Sergio Herman / Oud Sluis in Antwerp to the 2015 head-chef post at Pauly Saal in Berlin and then chef-owner of BRIKZ in Berlin, Arne Anker’s path shows what…
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Bobby Munekata
New York City, New York, United States
## The Path Bobby Munekata’s route through New York City kitchens is defined by continuity. Totto Ramen, Hide-Chan, Soba Totto, and Yakitori Totto each sit on the same line of…
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Constance McDonald
New York City, New York, United States
Constance McDonald has been co-owner of Levain Bakery in New York City since 1995, and that long run shows in the bakery’s core method: large-format cookies that read as handmade…
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Chef
Craig Jones
Gros Islet, St Lucia
## Career Craig Jones has built a kitchen career around continuity, not churn. Since 2008, the Executive Chef role at The Cliff at Cap in St Lucia has been the anchor point of…
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