The People · Page 80
The artisans of taste.
Chef
Antonio Coelho
Hong Kong, Hong Kong
In Macau, garlic, white wine, Portuguese olive oil, acacia honey and many dollops of butter mark the cooking associated with Portuguese chef Antonio Coelho. Chef at Antonio in…
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Chef
Avner Levi
Los Angeles, California, United States
“I love to cook, but I also like to nourish people,” says Avner Levi, Executive Chef and owner of Cento Pasta Bar in Los Angeles. The line is direct, and it names the work…
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Chef
Brad Mathews
Los Olivos, California, United States
Executive Chef and Co-Owner at Bar Le Côte in Los Olivos since 2021, Brad Mathews has moved through California kitchens by way of precise title changes rather than big resets.…
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Chef
Carlos Alba
Málaga, Spain
Hermanos Alba in Málaga, Spain, ranked #14 on Opinionated About Dining’s Casual Europe list in 2025, with Carlos Alba as chef. The honour suits the work: focused, technically…
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Chef
Christian Costardi
Vercelli, Italy
The defining address in Christian Costardi’s work is Christian & Manuel: the restaurant is both starting point and working base, the place he describes as their “home,” where they…
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Chef
Craig Richards
Atlanta, Georgia, United States
Chef and owner of Lyla Lila in Atlanta, Craig Richards moved into professional cooking at 25 and built his way through Atlanta kitchens before reaching the role that now defines…
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Chef
Dominique Thevenet
West End Village, Anguilla
Long Bay sets the working frame for a Caribbean bistro with Gallic technique applied to island appetite, with pasta, sauce, lobster, and composed dessert doing the visible work.…
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Chef
Dr. Fadi Gerges
بحمدون, Lebanon
Estate work in Ras El Harf, Bhamdoun, has given Château Cana its fixed point since the project began in 1990. Within that frame, Dr. Fadi Gerges is evidence of a model built less…
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Hitoshi Toyota
Tampere, Finland
Born into a family of restaurateurs, Hitoshi Toyota built his cooking life in restaurant kitchens, where rigor, rhythm, and hospitality are treated as parts of the same…
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Chef
Jeferson Garcia
Bogotá, Colombia
## The Climb Technical range is the through-line in Jeferson Garcia’s path. Training at SENA gave him the base; the kitchens that followed widened it. He worked as chef at 99 in…
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Chef
Jun Takahashi
Tokyo, Japan
The career arc of Jun Takahashi is short on flourishes and long on repetition: apprentice to owner, training room to counter, Tokyo as the base, Singapore as the parallel point of…
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Kenji Maeda
Ishikawa, Japan
Kenji Maeda’s work at Sushi Shinosuke in Kanazawa, Ishikawa, Japan, is built on control, tempo, and the kind of precision that leaves little room for excess. In a city associated…
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Chef
Kento Ushikubo
Tokyo, Japan
Kento Ushikubo works as Chef de Cuisine at Tapas Molecular Bar in Tokyo, where the plate is handled like a controlled composition and service is built around precision. His…
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Koichi Hashimoto
Tokyo, Japan
Koichi Hashimoto’s career is built on accumulation: technique sharpened under pressure, judgment formed in exacting kitchens, and a style that treats precision and invention as…
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Mamoru Takada
Kyoto, Japan
Mamoru Takada runs Yutaka in Kyoto, Japan, with a kitchen identity built around Japanese Wagyu steakhouse cooking. The work is plainspoken and exact: a chef-owner setting the…
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Manuel Costardi
Vercelli, Italy
Before Manuel Costardi became chef of Christian & Manuel in Vercelli, his training took place inside the working logic of a hotel restaurant founded by his grandparents. That…
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Chef
Masaya Miyashita
Sapporo, Japan
The sushi at Takuzushi is built around selection, handling, and restraint. In Masaya Miyashita’s work, local ingredients are used at their peak, then shaped through refined…
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Masayuki Suzuki
Tokyo, Japan
## The Path At Brasserie dompierre in Kyobashi, Tokyo, Japan, Masayuki Suzuki worked as executive chef in a role that required exacting control and steady execution. The work…
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Chef
Matteo Pianna
Gattinara, Italy
That role is the defining fact of Matteo Pianna’s public record: a named kitchen, a specific town, and a chef whose work is tied to that address. Here, the job title does the…
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Chef
Mehmet Kaan Verdo
Stolpe an der Peene, Germany
Head chef at Kurt in Stolpe an der Peene is the title that defines Mehmet Kaan Verdo’s work. At Restaurant Kurt, his cooking combines creativity and regionality with very good…
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Chef
Nicolás Tapia
Santiago, Chile
## Coming Up Nicolás Tapia is chef and owner of Yum Cha, a project that has taken shape through intuition, discipline, and a close read of what diners want when they eat out:…
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Chef
Olivier Barbarin
Caen, France
## The Path Early work with Chef Antoine Sachat at Hôtel restaurant Les Mouflons in Besse-en-Chandesse, Puy-de-Dôme, Auvergne gave Olivier Barbarin a first read on the demands of…
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Chef
Pablo Bonilla
San José, Costa Rica
## Today Since 2018, owner and chef Pablo Bonilla has run Sikwa in San José, Costa Rica, with the restaurant’s vision and daily service meeting in one place. The work is anchored…
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Pablo Díaz Quiñonez
Guatemala City, Guatemala
Pablo Díaz Quiñonez runs Mercado 24 in Guatemala City on a market-led schedule: the morning stalls determine what the kitchen cooks, and the day’s menu is built from what arrives…
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Chef
Paul Giannone
New York City, New York, United States
The slice shop is guided by a plain aim: “Once I got the idea to open this place, I decided that I was just gonna be a classic slice shop.” ## The Path Before Paul Giannone opened…
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Chef
Pedro Chavarría
Santiago, Chile
## Coming Up Training at Quintonil set the baseline for Pedro Chavarr’s work: precision, discipline, and a pace that reads as deliberate rather than fast-tracked. Since 2021, DeMo…
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Chef
Rafic Nakhle
Amman, Jordan
Rafic Nakhle is Executive Chef at Fakhreldin in Amman, Jordan, where Traditional Levantine cooking is handled with the kind of control that keeps familiar flavors intact while…
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Chef
Rogier van Dam
Amsterdam, Netherlands
Modern French–Amsterdam gastronomy at this address is creative but disciplined: classical French training, Northern Dutch roots, and an insistence on taste and ingredients over…
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Chef
Ryuya Ono
Caen, France
His cooking is built on restraint: French technique applied with Japanese attention to ingredient quality, and plated with enough room for each element to read clearly. That…
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Takayuki Taira
Tokyo, Japan
Takayuki Taira is chef of Il Teatrino da Salone in Tokyo, Japan, the defining role of his public culinary work. In a profession that often prizes spectacle, his presence is…
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Takeshi Kubo
Tokyo, Japan
Takeshi Kubo cooks kaiseki at Goryukubu in Tokyo, where the work is built around produce at its best. In a city that prizes pace and invention, Kubo’s kitchen reads differently:…
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Chef
Yuji Matsuo
Saga, Japan
Yuji Matsuo’s work at Sushi Dokoro Tsukuta in Karatsu, Saga, Japan is built on the habits that define disciplined sushi making: measured handling, clean execution, and restraint.…
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Chef
Alejandro Guzman
Los Angeles, California, United States
Jicama, pipián rojo, and grill heat sit at the center of Alejandro Guzman’s cooking at LA Cha Cha Chá in Los Angeles. The work is shaped by ingredients handled early and often,…
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Chef
Andrea Amelio
Miami, Florida, United States
Calabrian cooking is a regional grammar built on bold, direct flavor. In the kitchen of Gaby by Call Me Gaby in Miami, Andrea Amelio uses that grammar as the working reference:…
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Antonio Couceiro
Madrid, Spain
Since 2020, the kitchen at Garelos in Madrid has been led by Antonio Couceiro, whose work draws on years spent moving through different settings without losing hold of a Galician…
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Chef
Armando de la Torre Jr
Los Angeles, California, United States
Armando de la Torre Jr’s work at Guisados is rooted in Boyle Heights, where the restaurant’s identity was built as a local project rather than a concept borrowed from elsewhere.…
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Chef
Armando de la Torre Sr
Los Angeles, California, United States
Before food, he worked as a real estate broker; the first location was a former tamale house his father offered rent-free for six months. “Honestly, I had nothing to lose by…
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Chef
Baruch Rabasa
New Orleans, Louisiana, United States
## The Path Training at the Culinary Institute of America gave Baruch Rabasa a formal base before the work of New Orleans kitchens set the terms of his practice. The progression…
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Chef
Bronson Waguespack
Chatham, Massachusetts, United States
Bronson Waguespack runs the line at Cuvée Restaurant in Chatham, United States, where the tasting menu is built around seasonality, French structure, and what Cape Cod is giving…
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Chef
Carolina Bazán
Santiago, Chile
“I was always interested in food and cooking and grew up around it.” In Carolina Bazán’s case, the early reference point was a mother’s small catering business, where prep,…
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Chef
Christophe Adam
Paris, France
Originaire de Bretagne, Christophe Adam se distingue très tôt aux côtés des plus grands chefs dans des établissements prestigieux comme le Crillon, le Gavroche ou encore le Palace…
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Pastry Chef
Christophe Devoille
Dubai, United Arab Emirates
Born in Strasbourg, France, Christophe Devoille is a French Pastry Chef whose work is built on precision, restraint, and controlled finish. In Dubai, United Arab Emirates, his…
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Chef
Cody Auger
Portland, Oregon, United States
## Coming Up Sushi rewards a precise hand and a clear sense of structure, which is where Cody Auger’s architecture background fits the work. At Nimblefish in Portland, Oregon, the…
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James Beard Award winner
David Standridge
Mystic, Connecticut, United States
## The Path LeNotre Culinary School gave David Standridge the formal start; the next rooms taught the rest. At Eleven Madison Park in New York City, front-of-house work put him…
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Chef
Demetre Castanas
Charleston, South Carolina, United States
Demetre Castanas works in the steakhouse register at Grill 225 in Charleston, where USDA Prime steak and wet-aged beef set the terms of the kitchen. The craft here is one of…
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Chef
Dominick DiBartolomeo
Los Angeles, California, United States
## Coming Up Specialty retail depends on timing, language, presentation, and the ability to read what makes a guest care. Dominick DiBartolomeo trained at University of Southern…
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Chef
Gian Nicola Colucci
St Louis, Missouri, United States
## Coming Up Technical training, service pressure, and kitchen discipline shape Gian Nicola Colucci’s record. He trained at G. Colombatto before moving to New York, New York,…
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Sommelier
Greg Carozzo
Kennett Square, Pennsylvania, United States
## Coming Up At 1906 at Longwood Gardens in Kennett Square, modern mixology is the frame for Greg Carozzo’s work: measured, current, and built around control of pace, detail, and…
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Master Sommelier
Hristian Iliev
Las Vegas, Nevada, United States
## Coming Up Professional training gave Hristian Iliev an early discipline that still reads in the way he works: measured, attentive, and built around service. That grounding…
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Pastry Chef
Hyoju Park
Melbourne, Australia
## The Path At Attica, Hyoju Park worked as Head Chef, a role that asks for command, discipline, and consistency under pressure. That early authority shows up now in pastry:…
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Chef
Jacques Genin
Paris, France
## The Ascent Haute chocolaterie is built on control: tempering, balance, texture, and the discipline to keep sweetness in service of flavor. At La Maison du Chocolat, Jacques…
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Chef
Jacques Haeringer
Great Falls, Virginia, United States
## The Path Since 1976, Jacques Haeringer has shaped the kitchen and room at L'Auberge Chez François in Great Falls, Virginia, USA, where French refinement has been maintained…
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Pastry Chef
Jeffrey Tan
George Town, Malaysia
Jeffrey Tan builds French pastry at JT Pâtisserie by Jeffrey Tan in George Town, where dessert is treated as a course with its own structure, finish, and standard. The work is…
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Pastry Chef
Jordan Gasco
Kaysersberg, France
## The Path Technique comes first in Jordan Gasco’s work, and the line from stage to kitchen is clear. At stage à Avignon, he built the habits that define pastry at the bench:…
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Pastry Chef
Josef Weghaupt
Vienna, Austria
His technical bakery work in Vienna set the base for Joseph Brot, the Austrian company Josef Weghaupt founded in 2009. The line he drew from the start was explicit: “We only sell…
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Chef
Josh Katz
London, United Kingdom
The Michelin Guide’s 2013 Bib Gourmand followed three years in which Josh Katz had led the kitchen from 2010, giving formal recognition to work already established on the pass.…
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Pastry Chef
Juliana Penteado
Lisbon, Portugal
## Coming Up French pastry training is the frame here: Le Cordon Bleu London gave Juliana Penteado the technical base that still reads in the work. The line from school to studio…
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Chef
Kay Hyun
New York City, New York, United States
Owner-chef work at Thursday Kitchen in New York City since 2016 has defined Kay Hyun’s public profile more by authorship than by a long roster of prior posts. Born in Busan, South…
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Chef
Keishi Sugimura
Beaune, France
His work is defined by pâté en croûte and pigeon, two signatures that give Keishi Sugimura’s cooking its clearest outline. Pâté en croûte brings the discipline of a composed,…
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Pastry Chef
Marcelo Mabilia
Paris, France
Marcelo Mabilia works at the point where frozen desserts depend on exact control: temperature, texture, timing, and ingredient quality. At Les Manufacture Alain Ducasse in Paris,…
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Chef
Michael Andersson
Stockholm, Sweden
## The Philosophy High-level cooking, for Michael Andersson, is built around proximity. At Sperling & Co. in Stockholm, Sweden, the work is shaped by reducing the distance between…
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Pastry Chef
Miguel Yeste
Madrid, Spain
## The Climb At Obrar Madrid, pastelero y dueño is not a decorative title; it means Miguel Yeste is involved from the first fold of the dough through the final placement in the…
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Chef
Nick Vanderbeeken
Ubud, Indonesia
## The Path At Apéritif Restaurant & Bar in Ubud, Indonesia, Nick Vanderbeeken works as Executive Chef with a border-crossing approach that treats cuisine as something able to…
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Pastry Chef
Nicolas Rouzaud
London, United Kingdom
Before Nicolas Rouzaud took the pastry chef role at Le Café by Nicolas Rouzaud in London, the work had already been shaped in Toulouse and in a local bakery, where pastry was…
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Chef
Noah Bernamoff
New York City, New York, United States
## The Climb Hospitality here starts with a legal education and ends up in retail concepts built with line-level discipline. Noah Bernamoff trained at McGill University and…
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Chef
Nobuyuki Shikanai
New York City, New York, United States
He is also the owner of the restaurant, a dual role that places the counter, the menu, and the guest experience under one hand, so that every detail carries the imprint of a…
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Chef
Ollie Gold
London, United Kingdom
## The Path The early formation of a cook is often built less in institutions than in repetition: shopping, prepping, tasting, and learning what heat does to ingredients. In Ollie…
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Peter Pastan
Washington DC, Washington DC, United States
Peter Pastan speaks about food in plain terms, and that plainness is part of the craft. The line “We have fried things, salad-y things, anchovy things, some little sausages” does…
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Chef
Pierre Mesa
Carcassonne, France
Pierre Mesa ## The Path Carcassonne is the fixed point in Pierre Mesa’s work: the city shaped the cooking, and the cooking, in turn, defined his name at Comte Roger. That…
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Chef
Régis et Jacques Marcon
Saint-Bonnet-le-Froid, France
## The Path Régis et Jacques Marcon is built around two linked disciplines: hospitality and kitchen work. As owner of Hôtel Le Clos des Cimes and chef of Restaurant Marcon, Régis…
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Pastry Chef
Stéphane Bonnat
Voiron, France
## Coming Up Since 2010, Stéphane Bonnat has held the combined responsibility of directeur général and maître-chocolatier at Bonnat Chocolatier. The work at that level is less…
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Pastry Chef
Thomas Dura
Écully, France
Thomas Dura’s pastry work is built on layer-by-layer discipline: apprenticeship first, then a house, then a signature that gives the line of work a clear address. In Écully,…
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Pastry Chef
Toshiya Takatsuka
Paris, France
## Coming Up Pastry work at Restaurant KEI in Paris set the terms early for Toshiya Takatsuka: precision, patience, restraint. That foundation matters in pastry, where the…
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Chef
Toyomitsu Nakayama
Paris, France
“I do not compromise when looking for the freshest seasonal ingredients.” In the cooking of Toyomitsu Nakayama, chef in Paris, that statement functions as operating method rather…
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Chef
Yuzo Komai
Tokyo, Japan
Yuzo Komai’s work is defined by continuity: the same counter, the same address, and eventual ownership at Bar Centifolia in Tokyo. In that kind of setup, the bar’s identity is…
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Chef
Anatoly Kazakov
Moscow, Russia
## Coming Up Head chef at Selfie is a role that points to settled kitchen control: the work now sits with Anatoly Kazakov, after training, collaboration, and years in Moscow have…
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Chef
Andy Ricker
Portland, Oregon, United States
## Career James Beard Award winner Andy Ricker has built a career that reads less like a brand exercise than a record of steady work. The distinction lands with the quiet weight…
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Chef
Bruno Tassone
Pizzo Calabro, Italy
Bruno Tassone’s cooking at San Domenico in Pizzo Calabro is identified with Baccalà laccato al miele, a dish that reads in the register of restraint and exactness rather than…
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Chef
Carla Schulze
Cape Town, South Africa
By 2026, Carla Schulze had been named LUXE Restaurant Awards Chef of the Year, a mark of advancement built through sequence rather than sprawl. The result reads less like a sudden…
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Chef
Eric Valdez
New York City, New York, United States
## Career - **Chef** — Naks, New York City, New York **Education:** Adamson University; American Hospitality Academy culinary school graduate ## Signature At the plate, Eric…
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Chef
Federico Sgorbini
Cervesina, Italy
## The Climb At Ristorante Lino in Pavia, the early work was about building muscle memory: station discipline, pacing, and the habits that turn a young chef into a reliable one.…
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Chef
Jeff Miller
New York City, New York, United States
## The Climb Sushi tradition, in Jeff Miller’s work, is treated as a structure to be translated rather than copied. At Rosella and Bar Miller, that means keeping the discipline of…
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Chef
Kate Jacoby
Philadelphia, Pennsylvania, United States
## Coming Up French and Sociology at Georgetown University gave Kate Jacoby a useful split: one discipline for language, one for the social mechanics of dining. That combination…
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Chef
Ken Lum
Las Vegas, Nevada, United States
## Where It Started Kapiolani Community College set the first structure in Ken Lum’s career, anchoring his professional life in Hawaii before Las Vegas re-entered the picture.…
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Chef
Matt Christianson
Denver, Colorado, United States
My success as a chef is in teaching people what my vision is. That line reads less like branding than kitchen management: direct, collaborative, and built around execution. For…
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Chef
Mike Fadem
New York City, New York, United States
Mike Fadem grew up in St. Louis, Missouri, with restaurant work and restaurant culture taking root early enough to read less like a phase than an apprenticeship in taste. Italian…
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Chef
Orel Kimchi
Tel Aviv, Israel
His cooking is described by one clean word — creative — but the dishes tied to Orel Kimchi’s name point to a kitchen language built on structure and surprise, wit and appetite,…
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Chef
Rich Landau
Philadelphia, Pennsylvania, United States
Rich Landau is chef of Vedge in Philadelphia. The line “I am a carnivore at heart” gives the work its tension: a cook drawn to the force of bold flavor, even when the menu is…
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Chef
Ryan Rau
Denver, Colorado, United States
Ryan Rau is Executive Chef at Urban Farmer in Denver, a post built on formal training, clean technique, and working relationships with growers and purveyors. Originally from…
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Satoshi Asai
Tokyo, Japan
Satoshi Asai is Executive Chef at Rodeo in Tokyo, where modern charcoal-grilled Italian is the house specialty. The phrase is compact, but it points to the work: heat managed…
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Chef
Sohei Yuki
Tokyo, Japan
The cooking here is charcoal-grilled wagyu, handled in a basement-level, chef-led steakhouse format without tasting menus or theatrical trappings. The method is stripped to its…
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Chef
Tara Monsod
San Diego, California, United States
Before Filipino-American chef Tara Monsod took over the kitchen at Animae in San Diego in 2021, culinary school had already done its work: technique first, repetition second, and…
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Chef
Yoni Lang
New York City, New York, United States
Yoni Lang is chef and owner of Rosella in New York City, the East Village restaurant he opened in 2020. The work traces from sushi service in Austin to a New York dining room…
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Chef
Yutaka Iwatsubo
Tokyo, Japan
Formation at Il Pregio has defined the work from the point of ownership onward: in 2012, Yutaka Iwatsubo became owner-chef of Il Pregio (Tokyo), and that address remains the…
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Chef
Camila Avendano
New York City, New York, United States
Originally from Bogota, Colombia, Camila Avendano built her kitchen life in New York City beginning in 2005, in rooms where speed, discipline, and repetition set the terms. Her…
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Christopher Sanchez
Newport Beach, California, United States
## The Path The line from Bronx sous-chef to Dana Point executive chef says more about kitchen discipline than about scale. Christopher Sanchez moved through David Burke Group in…
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Daniel Kaiser
Zürich, Switzerland
Daniel Kaiser’s profile is spare by design, and that restraint tracks with the work: disciplined cooking, unforced presentation, and a clear Swiss register. At Zunfthaus zur Waag…
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Chef
David Féau
Los Angeles, California, United States
In that line, David Feau describes a kitchen practice built on restraint at the pass: hold the idea, then let the room, the menu, and the timing give it form. For the French chef…
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Chef
Dimuthu Senarathne
Seattle, Washington, United States
Dimuthu Senarathne's current post as Chef de Cuisine at Wild Ginger / The Triple Door in Seattle, held since 2020, is the endpoint of a ladder built through kitchen stations,…
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Chef
Hugo Araújo
Lisbon, Portugal
## The Path At Solar dos Presuntos in Lisbon, the craft is built on continuity, and Hugo Ara’s early work there as a consultant gave him close-range access to that discipline. The…
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