The People · Page 76
The artisans of taste.
Chef
Daniel Garwood
New York City, New York, United States
## Career Daniel Garwood’s career moved through four cities and four culinary environments, building a style shaped by repetition, adjustment, and the demands of different…
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Chef
Daniel Redondo
São Paulo, Brazil
Recipe authorship for A Figueira Rubaiyat in São Paulo sits in a format where a dish has to read cleanly after repetition, not only in development. In Daniel Redondo’s record, the…
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Chef
Dave Park
Chicago, Illinois, United States
## Coming Up At Jeong in Chicago, the cooking under Dave Park’s name is built on control, clarity, and finish. Since 2019, his plates have read as precise rather than showy, with…
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Chef
Eric Leung
Richmond, Canada
Eric Leung is chef/owner of HK BBQ Master in Richmond, Canada, and a BBQ Master at HK B.B.Q. Master in Richmond, British Columbia. ## The Climb At HK B.B.Q. Master, the craft is…
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Chef
Fletcher Andrews
Plymouth, United Kingdom
## Coming Up At Fletcher's Restaurant in Plymouth, England, Fletcher Andrews holds the kitchen and the dining room in the same line of work: head chef and owner. That combination…
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José Alberto Teresa
Santar, Portugal
## Coming Up Since 2017, Restaurante Memórias has had José Alberto Teresa as chef, with Memórias Santar running under the same hand. In both kitchens, the work reads as composed…
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Chef
José Pizzaro
London, United Kingdom
The Spanish table travels best when the method stays close to product, appetite, and the social mechanics of eating. In José Pizarro’s London restaurants, that work is kept…
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Chef
Karl Worley
Nashville, Tennessee, United States
## The Climb Technique is the through-line in Karl Worley’s training and work. At Johnson & Wales University, the kitchen’s discipline and repetition became the foundation for a…
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Chef
Koji Yokoyama
San Francisco, California, United States
## The Climb Technique is the through line in Koji Yokoyama’s training. At Culinary Institute of America at Greystone, the fundamentals of timing, restraint, and control became…
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Chef
Marie Gricourt
Orléans, France
"When I was little, preparing and tasting meals brought the whole family together." That early memory still frames the cooking at Gric in Orléans, France, where the table is used…
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Chef
Mark Malnati
Chicago, Illinois, United States
## The Climb Formal education at Indiana University preceded the operating discipline of a family pizza business, where repetition is the craft. In Mark Malnati’s case, the move…
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Chef
Matt Hyland
New York City, New York, United States
Since 2014, Matt Hyland has been Chef/Owner of EMILY in Brooklyn, New York, a role built around pizza and burgers, and around comfort food treated with precision rather than…
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Chef
Mitchell Randal
Boston, Massachusetts, United States
Executive Chef Mitchell Randal leads the kitchen at Ostra in Boston, United States. The role is specific and legible: chef of the restaurant, with his current title given as…
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Pamela Weekes
New York City, New York, United States
From Sweet Briar College to a Manhattan bakery that began with bread and became a national brand, Pamela Weekes’s path reads as a study in focus: education, product, and business…
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Chef
Pepe Moncayo
Washington DC, Washington DC, United States
The work now is specific, and specificity suits Pepe Moncayo. At Tabard Inn, the brief is not Spanish projection but Mid-Atlantic reading: a kitchen built through observation,…
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Rick Malnati
Chicago, Illinois, United States
## The Path Coaching shaped the management style before hospitality did. At New Trier High School, Rick Malnati learned how to work from the sideline: how to read pace, manage…
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Chef
Rob Evans
Portland, Maine, United States
## Coming Up Ownership in this kitchen path came after a long stretch of line work. The work that followed offered a different discipline: “I loved the multitasking, it was…
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Chef
SangTae Park
Chicago, Illinois, United States
Before SangTae Park took ownership of Omakase Yume in Chicago, the work moved through the usual proving grounds: Chicago-area kitchens where timing, consistency, and team…
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Chef
Scott Roberts
Driftwood, Texas, United States
## The Path Scott Roberts’s work reads as a route through formal training, restaurant discipline, and barbecue. Johnson & Wales University gave him the base; the kitchens that…
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Chef
Sean O'Toole
Napa, California, United States
## The Path Formal kitchen training at Johnson and Wales University gave Sean O'Toole the base that many restaurant operators never fully get: technique first, then the discipline…
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Chef
Tom Hurst
London, United Kingdom
## Training and Lineage Produce-led London cooking is often learned through rooms where sourcing, service rhythm and restraint carry as much weight as finish. Early work at…
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Chef
Will Smith
Copenhagen, Denmark
In central Copenhagen, smørrebrød sets the working terms of lunch. At Sankt Annæ, open-faced rye bread preparations carry the service: compact, composed plates built for daytime…
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Yoshikazu Tsuji
Tokyo, Japan
Yoshikazu Tsuji is chef of Tsujitome in Tokyo, where his work is rooted in kaiseki cuisine and shaped by the quiet discipline the style demands. At a glance, the outline of his…
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Chef
Zach Pollack
Los Angeles, California, United States
From Sotto to Alimento to Cosa Buona, the throughline is Italian cuisine handled as a working language, not a style exercise. In Zach Pollack’s kitchens, each room marks a shift…
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Beverage Service Professional
Alisha Blackwell-Calvert
Webster Groves, Missouri, United States
Alisha Blackwell-Calvert is Beverage Director at Madrina in Webster Groves, Missouri. As an Advanced Sommelier and Certified Specialist of Wine (CSW), she brings chemistry,…
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Chef
Antonio Domingo
Los Angeles, California, United States
## Career - **Head Chef** — Delilah - **Executive chef** — MINA Group **Education:** California School of Culinary Arts ## Coming Up Training at California School of Culinary Arts…
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Chef
Claude Pelletier
Montréal, Canada
In 2015, his title there included co-owner and executive chef, a detail that neatly captured the dual nature of his work: part steward of the business, part captain of the…
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Chef
David Bancroft
Auburn, Alabama, United States
David Bancroft has been chef and owner of Acre in Auburn, Alabama, since 2013, and that restaurant has become the clearest expression of his cooking: sustainable ingredients,…
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Chef
Enrique Paredes
São Paulo, Brazil
## Coming Up Instituto Gastronómico D'Gallia gave Enrique Paredes the formal base that later carried into Lima’s faster service kitchens. That early training supplied structure:…
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Chef
Evelyn Garcia
Houston, Texas, United States
## The Path Training at The Culinary Institute of America gave Evelyn Garcia the formal discipline and precision that underpin her cooking. That foundation was tempered by the…
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Chef
Fumio Yonezawa
Tokyo, Japan
## The Path Formal training at Nihonbashi High School gave Fumio Yonezawa the baseline, but the trade itself was learned on the line, where repetition sets standards and speed…
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Chef
Garrett Hare
Oklahoma City, Oklahoma, United States
## The Climb Training at International Culinary Center gave Garrett Hare the technical base that tasting-menu cooking demands: discipline, precision, and the ability to hold a…
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Chef
Henry Lu
Houston, Texas, United States
His earliest education came inside his family’s Chinese restaurants, where service set the pace and the wok line set the standard. In that environment, Henry Lu learned kitchen…
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Chef
Indra Carrillo
Paris, France
## Coming Up The early read on the work came through Institut Paul Bocuse, where Indra Carrillo trained before moving into the kitchen as a volunteer at an international cultural…
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Chef
Kelvin Chai
Shanghai, China
## Coming Up The early Shanghai kitchen shaped Kelvin Chai through service discipline and repetition, not theatrics. From 2012–2015, his run as Sous Chef at Mercato Shanghai and…
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Chef
Matthew Harris
Park City, Utah, United States
Matthew Harris runs Tupelo Park City in Park City, Utah, with a kitchen language built from local product, Southern influence, and tight sourcing. The work lands polished, not…
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Chef
Takao Ishiyama
Tokyo, Japan
Takao Ishiyama’s work sits in the old sushi disciplines: repetition, timing, and the control needed to make each piece read cleanly at the counter. At Sushi Ya in Ginza, Tokyo,…
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Chef
Alex Pitts
Chicago, Illinois, United States
## The Climb At Kentucky Fried Chicken in Portland, fryer work gave Alex Pitts the first lesson: speed matters, but so does consistency. That early station work was followed by an…
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Chef
Dave Paterniti
Philadelphia, Pennsylvania, United States
## The Climb Training at the Culinary Institute of America gave Dave Paterniti a formal base before the work narrowed to the demands of service. The next step came at Talula's…
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Chef
Gikas Xenakis
Athens, Greece
Gikas Xenakis is Head Chef at Aleria Restaurant in Athens, Greece, where the work is grounded in Greek cuisine shaped by place, memory, and trained repetition. Raised in Thiva, he…
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Chef
Hyungkyu Jun
Seoul, South Korea
Hyungkyu Jun’s work is built on movement across kitchens and across four traditions, now brought into focus at Gucci Osteria Seoul, South Korea. The throughline is not biography…
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Chef
Juan Andrés Morilla
Seville, Spain
## Coming Up Born in Seville and raised in Huelva, Juan Andrés Morilla’s early formation sits between place and practice: the city of birth, the city of upbringing, and the…
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Chef
Sono Chikara
New York City, New York, United States
## The Climb Kappo service in New York City is the frame for Sono Chikara’s public career, with Kyo Ya as the earlier named stop and Kappo Sono as the current one. The record is…
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Chef
Sylvain Delpique
New York City, New York, United States
## The Climb Sylvain Delpique’s early training was built on four years at Challes-les-Eaux Culinary School, where the standards of the line were set before he entered service.…
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Takahisa Suzuki
Tokyo, Japan
Takahisa Suzuki’s work is built on repetition, discipline, and time at the counter. Since 2015, he has led Sushi Suzuki in Ginza, Tokyo, after twelve years at Sushi Aoki. The line…
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Chef
Billy Kong
San Francisco, California, United States
Edo Mae-style sushi depends on repetition more than display: rice held at the right temperature, soy seasoning blended for depth, marinades timed, and handrolls served before the…
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Chef
Cedric Vongerichten
New York City, New York, United States
“I try to keep it simple for the guests.” That rule sits at the center of Cedric Vongerichten’s work at Wayan in New York City: French technique used as a tool, Indonesian flavors…
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Charles Histon
London, United Kingdom
Charles Histon’s profile is lean because the kitchen credit is lean: one current senior role, one London dining room, and a title that carries the weight of service, timing, and…
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Pastry chef
Cher Harris
Hershey, Pennsylvania, United States
Cher Harris is Executive Pastry Chef at The Hotel Hershey, Pennsylvania, United States, and her work there includes the chocolate ribbon for the Hershey’s MeltSpa opening. She has…
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Chef
Christian Domschitz
Vienna, Austria
Christian Domschitz is chef-owner of Vestibül Restaurant in Vienna, Austria. His cooking is built from movement through European kitchens, discipline under service pressure, and a…
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Chef
Cosme Aguilar
New York City, New York, United States
## Coming Up In French fine dining, Cosme Aguilar learned the room as much as the stove: pace, discipline, and the kind of precision that holds service together. Work as a porter…
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Chef
David Santos
New York City, New York, United States
Before David Santos became chef of Foxface Natural in New York City, the work was already taking shape in kitchens built on rigor, rhythm, and restraint. The line starts at…
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Evan Davis
Toronto, Canada
## Coming Up At Restaurant La Banane in Toronto, the kitchen’s identity is built around two signatures: Gâteau à La Banane and sea bass en croute. As Co-Executive Chef there from…
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Chef & Co-Owner, Ox Restaurant, Portland
Gabrielle Quiñónez Denton
Portland, Oregon, United States
Gabrielle Quiñónez Denton is a James Beard Award-winning chef and co-owner of Ox Restaurant in Portland, Oregon, which opened in April 2012 and specializes in wood-fired cooking…
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Chef & Co-Owner, OX Restaurant
Greg Denton
Portland, Oregon, United States
Greg Denton is a chef raised in Rutland, Vermont, who graduated from the Culinary Institute of America in 1996 and met his wife Gabrielle Quiñonez Denton while working at Terra in…
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Chef
Héctor Solís
Lima, Peru
## The Path Formal training at Le Cordon Bleu and service inside his father's restaurant gave Héctor Sol two angles on the same trade: technique on one side, daily kitchen…
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Chef
Jacques Larson
Sullivan's Island, South Carolina, United States
## The Path Restaurant cooking at Mercato in Charleston, South Carolina, is where Jacques Larson’s career took shape with pace and discipline. That early kitchen setting sharpened…
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Chef
James Kelly
New York City, New York, United States
Executive Chef of Lupa in New York City is the title James Kelly holds, and it sits on a career built less on spectacle than on repetition, judgment, and the ability to keep…
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Chef
Jorge Alvarez-Tostado
Los Angeles, California, United States
Jorge Alvarez-Tostado has been Co-Founder and Co-Owner of Tacos 1986 Group — Tacos 1986 in Los Angeles, United States — since 2018. The title carries a clear body of work:…
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Chef
Jorge Vera
Hong Kong, Hong Kong
Jorge Vera is chef of HENRY at Rosewood Hong Kong, a title he took up in 2024. The work at HENRY treats American steakhouse cooking as a discipline of heat, cut, seasoning, and…
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Chef
Jorge Vera Gutiérrez
Hong Kong, Hong Kong
The route traced by Jorge Vera Gutiérrez is best read through the kitchens themselves: a family restaurant in the Canary Islands, formal study at Superior Hospitality School, and…
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Chef
Juan Alcaide
Madrid, Spain
## The Climb Formative kitchens in Madrid shaped the working method behind Juan Alcaide’s career: first as cook at Terraza del Casino de Madrid, then as head of section at DiverXO…
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Kunihiko Kato
Sapporo, Japan
## The Path Since 2012, Kunihiko Kato has held the owner-chef post at Ubuka in Shinjuku, Tokyo, a long-running role that ties his name to one house and one working rhythm. That…
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Chef
Luigi Taglienti
Piacenza, Italy
In Piacenza, at IO Luigi Taglienti, Contemporary Ligurian cuisine is handled as a working language rather than a fixed code. Luigi Taglienti’s plates carry both historical memory…
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Chef
Marc Taxiera
Mamaroneck, New York, United States
## Coming Up Formal training at Institute of Culinary Education (1998) gave Marc Taxiera a frame for work that already demanded discipline. From there, the foundation was built in…
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Chef
Mathieu Perez
Barcelona, Spain
## The Climb The dining room side of the trade shows up early in Mathieu Perez’s path: he worked as director of dining room at Grand Palais de Tokyo restaurant in Paris, then as…
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Chef
Max Colombo
Barcelona, Spain
Max Colombo’s work in Barcelona is built on continuity: Venetian cuisine carried into a new city without losing its register. Born in Venice, Italy, he brought a disciplined,…
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Mitsuro Sato
Tokyo, Japan
Mitsuro Sato is defined by Tonkatsu Sugita in Tokyo, Japan, where place and practice meet in one narrow, exact discipline. Tonkatsu, the deep-fried pork cutlet, is the center of…
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Chef
Nick Yang
Tainan, Taiwan
Nick Yang, the Taiwanese chef-owner of YuDao in Tainan, can be read through the kitchens and places that formed his cooking: first Taitung, where he founded Sinasera 24, and now…
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Chef
Pablo Álvaro
Madrid, Spain
## The Path Hotel Hesperia placed Pablo Alvaro inside the discipline of high-level hospitality, where timing, consistency and service shape the work as much as the menu. That…
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Chef
Paul Nakis
Montréal, Canada
## The Climb Since 2012, Paul Nakis has held the owner and Executive Chef role at Schwartz’s. In Montréal, where deli tradition is judged by pace, precision, and continuity, that…
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Pauli Hakala
Helsinki, Finland
## The Climb At Spis, the work has been defined by discipline before flourish, and Pauli Hakala moved through that structure from chef to Executive Chef without changing the terms…
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Chef
Pilar Pedrosa
Madrid, Spain
## The Climb At Villoldo in Madrid, Spain, Pilar Pedrosa’s work is built on control rather than display: vegetable-led, unadorned, and exact. The craft here is one of reduction…
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Chef
Randy Noprapa
Bangkok, Thailand
“I think a tattoo is some kind of expression.” In sushi, expression sits inside restraint: knife pressure, cut surface, rice temperature, seasoning, and the use of heat only where…
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Chef
Samir Mogannam
San Francisco, California, United States
Before Samir Mogannam became chef-owner of Beit Rima in San Francisco in 2019, he had already put in years inside the rhythm of professional kitchens in the city, including as a…
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Chef
Sarah Cicolini
Rome, Italy
She frames the work as a practice of identity as much as output: “I really am, it’s not just a job.” For Sarah Cicolini, that line is less slogan than operating principle, and it…
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Chef
Shuichi Kotani
New York City, New York, United States
Soba, in Shuichi Kotani’s work, is treated as a primary craft rather than a supporting course. The discipline is buckwheat handled daily by hand: 100% buckwheat, gluten-free…
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Chef
Stephan Duhesme
Manilla, Philippines
## Coming Up “I just did it for summer money.” The first training ground was Marseille, but the work soon moved beyond one city. Duhesme’s early kitchen education was built…
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Chef
Tarek Alameldine
Beirut, Lebanon
## The Path At Beihouse in Beirut, Lebanon, the kitchen is defined by restraint and clarity, with Tarek Alameldine’s work reading as Modern Levantine Mediterranean rather than a…
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Chef
Will Fincher
Charleston, South Carolina, United States
His training moved through Metropolitan State University of Denver and the Art Institute of Charleston, then into kitchen leadership roles that reward precision, stamina, and…
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Chef
Alvin Cailan
Los Angeles, California, United States
Born in Los Angeles County, California, the American chef’s work sits in the practical lane of eggs, burgers, counters, and casual service. Training at Oregon Culinary Institute…
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Chef
Arnaud Magnier
Luxembourg, Luxembourg
Arnaud Magnier has been owner and executive chef of Restaurant Clairefontaine in Luxembourg since 2001, a role that has given shape to a career built on discipline, precision, and…
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Chef
Arnaud Tavares
Vannes, France
## Coming Up The chef role at **Nomad** in **Vannes** in **2024** is the clearest marker in **Arnaud Tavares**’s record so far. It places the work in a specific room, under a…
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Björn Steinar
Rives-en-Seine, France
Björn Steinar’s work at Skáli in Rives-en-Seine, France is built on Icelandic-Nordic sourcing set inside a Norman context. The point is not fusion for its own sake, but precision:…
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Chef
Cédric Bobinet
Bordeaux, France
Cédric Bobinet’s work at Le Chapon Fin in Bordeaux reads as a case of measured progression inside a single house: the kind of kitchen authority built through repetition,…
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Chef
Cristina Martinez
Philadelphia, Pennsylvania, United States
Cristina Martinez built her reputation around barbacoa, a dish that carries both memory and method. As chef and owner of South Philly Barbacoa in Philadelphia, United States,…
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Chef
Cyril Mendes
Joucas, France
Creative French restaurant cooking depends on structure before flourish: disciplined mise en place, season-led buying, clean reductions, controlled textures, and a progression…
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Chef
Denis Fétisson
Saintes, France
That beginning gives his cooking its family line, moving from apprenticeship to gastronomy through product, locality, and the discipline of cooking à la minute. ## Coming Up Denis…
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Chef
Douglas McMaster
London, United Kingdom
## Coming Up Zero waste is the operating system at Silo in London, where Douglas McMaster has made closed-loop thinking part of the kitchen’s daily mechanics. The work there is…
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Chef
Edgar Bosquez
Marseille, France
From formal training at Institut Paul Bocuse to the kitchen of Ekume in Marseille, Edgar Bosquez’s arc is defined by a lean set of hard coordinates rather than a crowded résumé.…
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Chef
Emmanuel Kouri
Sarzeau, France
Emmanuel Kouri is the chef of Les Jardins de Kerstéphanie in Sarzeau, France. The work suits a kitchen shaped by seafood and by place; Kouri has said that, during his career,…
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Chef
Erik Dreibants
Riga, Latvia
## The Climb The executive-chef role at 3 Chefs in Riga, Latvia, is the current working frame for Erik Dreibants: a kitchen position measured by menu discipline, service…
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Chef
Erik Ramirez
New York City, New York, United States
Cooking rooted in Peru in New York can carry memory without freezing it. At Llama Inn in New York City, where Erik Ramirez is chef and partner, the work draws on Peru, Nikkei…
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Chef
Florian Harnisch
Glomset, Norway
## The Path At Storfjord Hotel Restaurant in Glomset, Norway, Florian Harnisch holds the Executive Chef role. That position is the clearest marker here: the work sits in a hotel…
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Chef
Guy Martin
Paris, France
In Paris, France, Le Grand Véfour carries French gastronomy through produce, sauce, pastry, and the controlled pace of service. The room’s history is active in the work: brigade…
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Chef
Ippei Uemura
Marseille, France
## Coming Up Japanese Contemporary cooking at Tabi - Ippei Uemura in Marseille is built on a measured balance of structure and adaptation. Ippei Uemura works there as Executive…
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Chef
Jérémie Izarn
Tencin, France
He trained at the Institut des métiers et des techniques de Grenoble, where discipline and technical repetition were built in early. That kind of schooling tends to matter: it…
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Chef
Jérôme Dallet
Saintes, France
## The Climb Jérôme Dallet’s path through Jardins du Lac, Flocon de Sel in Megève, and Maison Pic in Valence reads as a progression in precision. In each kitchen, the work…
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Chef
Johanne Siy
Singapore, Singapore
Her route to Lolla in Singapore is best read through kitchen discipline: family cooking, then the operating tempo of high-pressure restaurants, then a return to Filipino foodways…
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Juris Dukalskis
Riga, Latvia
## Coming Up Modern Latvian cuisine is the frame Juris Dukalskis works inside at 3 Chefs in Riga, Latvia. The style asks for precision, restraint, and a steady reading of place;…
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