The People · Page 86
The artisans of taste.
Chef
Aya Fukai
Chicago, Illinois, United States
## The Route Fine-dining pastry work in Chicago set the technical base: plated-dessert precision, hotel production discipline, and restaurant pacing. Aya Fukai built that register…
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Winemaker
Aymeric Hillaire
Doué-la-Fontaine, France
Aymeric Hillaire’s work at Domaine Mélaric is anchored in the discipline of the Agronomic School of Montpellier. That training set the terms of his approach: method over noise,…
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Chef
Ayo Balogun
New York City, New York, United States
Ayo Balogun works in Brooklyn as chef and host of Dept of Culture, where Nigerian tasting-menu cooking is paired with a communal dining format that treats hospitality as part of…
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Chef
Babe Shepherd
Seattle, Washington, United States
Owner of Red Mill Burgers in Seattle, Babe Shepherd has held the title most central to the business since 1994, and that longevity gives her profile its own rhythm: less a story…
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Winemaker
Bachana Khalvashi
Tblisi, Georgia
The title of Chief Winemaker at Binekhi places Bachana Khalvashi inside a Georgian wine practice centered on premium red and amber wines from indigenous Georgian grape varieties.…
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Winemaker
Baia Abuladze
Obcha, Georgia
Her work is defined by family-built production and inherited practice: "I follow the old traditional methods and rules." For the cellar calendar, she adds, "It's really powerful…
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Chef
Balázs Menyhard
A Coruña, Spain
Balázs Menyhard is Head Chef and Co-Owner of 55 Pasos in A Coruña. The kitchen there is built on Modern Spanish flavors, but the work is equally defined by control, close…
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Chef
Balbino Izquierdo
Sanlúcar de Barrameda, Spain
Executive Chef at Casa Balbino in Sanlúcar de Barrameda, Spain, Balbino Izquierdo works inside a tapas form that gives little cover to error. The craft is local seafood, hot oil,…
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Chef
Bancha Seecha
Miami, Florida, United States
Japanese cuisine at scale depends on discipline more than ornament: clear formats, controlled repetition, and enough structure for the food to remain legible across volume. In…
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Chef
Barb Batiste
Los Angeles, California, United States
Barb Batiste cooks at Big Boi in Los Angeles, where Filipino comfort food is handled as daily work, not concept. Her own description is plain: “I am a self-taught chef and I am a…
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Chef
Barbara Agosti
Rome, Italy
Barbara Agosti’s work reads as continuity rather than reinvention: from Brenta Rossa in Novi Ligure to the Roman dining room that now defines her name, the throughline is a…
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Winemaker
Baron Patrick de Ladoucette
Épernay, France
Baron Patrick de Ladoucette is the owner and producer of Loire Valley wines at De Ladoucette in Pouilly-sur-Loire, France. The role sits in continuity with a house defined by care…
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Winemaker
Baron Peter von Maydell
Renchen, Germany
## The Path German Uradel is the frame here: for Baron Peter von Maydell, the family line stretches back more than 800 years in agriculture, and that continuity shapes how the…
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Winemaker
Baron Philippe de Rothschild
Pauillac, France
## At a Glance Control of the estate in Pauillac came into sharp focus in 1922, when Baron Philippe de Rothschild took on its management and placed himself inside one of…
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Winemaker
Barry Riwai
Hastings, New Zealand
## The Climb Training at Eastern Institute of Technology gave Barry Riwai the base to move into the cellar door and winery world of Hawke's Bay, where winemaking at Clearview…
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Chef
Beatriz Martines
The Woodlands, Texas, United States
The cooking Beatriz Martines learned in Guadalajara, Jalisco, Mexico starts with family use, not theory: food as a way to feed people, keep memory active, and work with care. That…
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Winemaker
Beatriz Rodero
Pedrosa De Duero Burgos, Spain
## The Path Agricultural engineering gives Beatriz Rodero’s work its structural base: the discipline to read land carefully, the patience to work through variables, and the habit…
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Chef
Beau Clugston
Copenhagen, Denmark
From a small fishing village on the north coast of New South Wales to Copenhagen, Beau Clugston’s route has followed the pull of fish, shellfish, and cold northern water. The boy…
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Chef
Beau Schooler
Juneau, Alaska, United States
Executive Chef Beau Schooler runs the kitchen at In Bocca al Lupo in Juneau, Alaska, with the kind of control that comes from starting early and staying close to place. Born and…
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Winemaker
Bec Duffy
Rowella, Australia
## Coming Up Ownership and winemaking sit together in Bec Duffy’s role at Holm Oak Vineyards in Rowella, Tamar Valley, Tasmania, Australia. Since 2006, that position has bound the…
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Chef
Belinda Leong
San Francisco, California, United States
## The Path The foundation work came in kitchens and classrooms before the name was attached to a bakery counter. Belinda Leong started as an intern at Michael Mina's Aqua…
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Chef
Ben Devlin
Pottsville, Australia
Coastal cooking sets the frame here: produce from the Northern Rivers, sustainable seafood, modern wood-fired work, and an open-kitchen mode that keeps method visible. Ben…
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Winemaker
Ben Duhr
Ahn, Luxembourg
Ben Duhr is Chief Executive Officer of Domaine Madame Aly Duhr S.A. In Ahn, Luxembourg, a role that places him at the center of the family enterprise and gives public shape to a…
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Chef
Ben Mackinnon
London, United Kingdom
Sourdough is the through-line in the work associated with Ben Mackinnon: slow fermentation, gluten development, hand shaping and bread baked at sunrise within the operating…
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Chef
Ben Marks
Newington Green, United Kingdom
## Coming Up Clarity sits at the center of Ben Marks’s cooking. The work leans toward Michelin-level dishes without the formal edge, putting structure and ambition in play without…
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Chef
Ben Tham
Mór, Hungary
Ben Tham is a chef whose work reads cleanest on the plate: measured, disciplined, and built on repetition rather than display. Formerly at Öreg Prés, Ben Tham’s record sits in the…
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Chef
Ben Van Leeuwen
New York City, New York, United States
## The Path Ben Van Leeuwen trained at Skidmore College. ## The Work Today The Chief Executive Officer and co-founder role keeps the business anchored in New York, and Ben Van…
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Chef
Ben Williamson
Brisbane, Australia
We work with the seasons," says Ben Williamson, co-owner and chef of Agnes in Brisbane, Australia. The line is plain, but the method behind it is exacting: timing leads the…
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Ben Zviel
Berlin, Germany
The cooking at Café Frieda in Berlin is built around service and sequence. Breakfast is opened with fried eggs, fresh truffle and shio koji butter; lunch comes on the shell with…
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Winemaker
Benedetto Alessandro
Camporeale, Italy
## Career At Alessandro di Camporeale, the oenology work is framed by place: Benedetto Alessandro’s role sits inside a stated aim to make wine with due regard for the history and…
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Chef
Benedetto Rullo
Florence, Italy
Benedetto Rullo earned a Michelin star at Ristorante Giglio in Lucca, Italy, in 2019. His own brief for the work is plain: “We want to be able to do the work we love without…
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Chef
Bengt Wedholm
Stockholm, Sweden
Bengt Wedholm’s record is clearest where the restaurant, the year, and the award meet. In 1985, Guide Michelin awarded a star to Wedholms Fisk in Stockholm, fixing Wedholm’s name…
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Chef
Benjamin Bettinger
Portland, Oregon, United States
Executive chef at Laurelhurst Market in Portland, United States, is the title that sets Benjamin Bettinger’s work in plain view. The weight of it comes through a career built in…
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Chef
Benjamin Delpierre
Wimereux, France
## The Path From 2018 to 2022, Benjamin Delpierre held the presidency of JRE France, a role that placed him inside the workings of a professional network rather than above it. The…
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Winemaker
Benjamin Fourmon
Châlons-en-Champagne, France
## The Path Financial services and family stewardship meet in Benjamin Fourmon’s career, which places business discipline inside a house culture shaped by continuity. As chairman…
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Chef
Benjamin Gilles
Chigny-les-Roses, France
Benjamin Gilles’s formation is written first through the house he helped create: Couvert de Vignes in Chigny-les-Roses, France, opened in 2019 with his wife Virginie. He leads the…
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Winemaker
Benjamin Morel
Valeyres Sous Rances, Switzerland
Formed by viticulture and oenology, and by the obligations of being third generation at Château de Valeyres-sous-Rances, Switzerland, Benjamin Morel has been winemaker and cellar…
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Chef
Benjamin Plsek
Zürich, Switzerland
## The Essentials Since 2020, Benjamin Plsek has held the same head chef post in the same Swiss city, and that continuity is the point. A long tenure like that gives a kitchen…
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Winemaker
Benjamin Richer de Forges
Begadan, France
Benjamin Richer de Forges works at Château La Tour de By in Bégadan, France, where Médoc wines are treated as family work rather than abstraction. The estate’s identity sits in…
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Winemaker
Benjamín Romeo
San Vicente de la Sonsierra, Spain
Benjamín Romeo’s work is built around a single site and a single discipline: making wine from San Vicente de la Sonsierra with sustained attention to the vineyard and the cellar.…
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Winemaker
Benjamin Sichel
Margaux Cantenac, France
Benjamin Sichel is the winemaker of Château Angludet in Margaux, France, and the role points to continuity as much as authority. At the estate, the work is built around a clear…
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Chef
Benjamin Sukle
Providence, Rhode Island, United States
## The Path Training at Johnson & Wales University gave Benjamin Sukle a formal base, but the rest of the record reads as kitchen apprenticeship in the working sense: repetition,…
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Winemaker
Benoît Amirault
Bourgueil, France
## Coming Up At Domaine Yannick Amirault, the vigneron role has been Benoît Amirault’s since 2003, and the work reads as family estate craft rather than corporate scale. Bourgueil…
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Winemaker, Domaine Benoît Chevallier
Benoît Chevallier
Vosne-Romanée, France
## The Idea Family vineyard work is the base material of Domaine Benoît Chevallier: three generations of farming, pruning, harvest timing and cellar memory held in the same land.…
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Chef
Benoit Couvrand
Paris, France
Chef pâtissier associé et cofondateur de La Pâtisserie Cyril Lignac, Benoit Couvrand has moved from the exacting counters of FAUCHON into a partnership that carries pastries and…
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Chef
Benoit Dewitt
Zingem, Belgium
Benoit Dewitte is chef at Benoit et Bernard Dewitt in Zingem. His career began in the kitchen of La Bastide de Moustiers, a restaurant by Alain Ducasse in the south of France; his…
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Winemaker
Benoît Dorsaz
Fully, Switzerland
A memory anchors Benoît Dorsaz’s dossier. In 1986, he inherited a plot of chasselas, a spare beginning that keeps grape variety and land at the front of the story. His own…
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Winemaker
Benoît Droin
Chablis, France
## The Path Benoît Droin’s work is winemaking at Domaine Jean-Paul & Benoît Droin in Chablis, France. In a region where place is the first technical variable, that role keeps him…
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Winemaker
Benoît Marguet
Ambonnay, France
Benoît Marguet’s formation begins inside Champagne itself: a fifth-generation producer of Champagne Marguet Père & Fils in Ambonnay, France, he trained at Champagne Mumm, worked…
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Winemaker
Benoît Soulies
Saillans, France
Benoît Soulies works the winemaking side of Château La Brande in Saillans, France, where wine is handled as part of a larger farm system rather than as a standalone pursuit. At…
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Winemaker
Benoît Tarlant
Oeuilly Epernay, France
Benoît Tarlant is winemaker at Champagne Tarlant in Oeuilly, France, working across the paired demands of vineyard and cellar. ## The Essentials Winemaking here is not a single…
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Winemaker
Beppe Caviola
Montecchia Di Crosara, Italy
His formation in wine runs through the Scuola Enologica di Alba and work at the Enological Center in Gallo, a route that moves from classroom discipline into cellar practice. That…
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Winemaker
Beppe di Maria
Casamassima, Italy
His work sits with a winery dedicated to producing high-quality wines that reflect the unique terroir of the region, a view he distills into one line: “The wine is a blend of…
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Chef
Bernard Antony
Vieux-Ferrette, France
Fromagerie Antony in Vieux-Ferrette, France, works in the interval after cheesemaking and before service: affinage. In that window, fine raw-milk cheeses are monitored through…
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Winemaker
Bernard Boisson
Meursault, France
Bernard Boisson is the winemaker at Domaine Bernard Boisson-Vadot in Meursault, in Côte de Beaune, Burgundy, France, where the rhythm of the estate and the character of the land…
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Winemaker
Bernard Cavé
Ollon, Switzerland
## The Path Winemaking in Ollon and Yvorne defines Bernard Cav’s line of work, with Bernard Cavé Vins, Domaine de la Pierre-Latine, and Crosex Grillé all tied to the same cellar…
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Winemaker
Bernard Chevalley
Saint-Saphorin (Lavaux), Switzerland
Bernard Chevalley has served since 2003 as winemaker and cellarer at Domaine Les Fosses in Saint-Saphorin (Lavaux), Switzerland. He took over the estate that year, linking his…
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Winemaker
Bernard Debacque
Saint-Sulpice-de-Faleyrens, France
Bernard Debacque’s arc runs from experience in large companies to ownership of Château Grand Destieu in Saint-Sulpice-de-Faleyrens, France, where his work centers on Saint-Émilion…
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Winemaker
Bernard Jany
Paulhan, France
Bernard Jany’s work is built around owner winemaking: making wine under his own responsibility, from the first cellar choices through to the finished bottle under the château…
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Winemaker
Bernard Métrat
Fleurie, France
## The Climb Ownership of Domaine Bernard Metrat & Fils in La Roilette, Fleurie, France, since 1999 has meant more than keeping a name on the gate. In Bernard Metrat’s case, it…
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Winemaker
Bernard Nivollet
Saint Pargoire, France
The position places the work inside a clear frame: governance on one side, parcel-specific winemaking on the other. That pairing identifies the estate less by rhetoric than by the…
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Sommelier
Bernard Simmons
Aurora, New York, United States
## The Climb At 1833 Kitchen & Bar, Bernard Simmons works as Restaurant Manager, a role built on floor control, sequence, and the habit of reading service before it slips. The…
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Winemaker
Bernd Baumgartner
Gobelsburg, Austria
In Gobelsburg, Lower Austria, wine work is recorded through place, vintage, and bottle rather than broad claim. In Bernd Baumgartner’s case, the useful evidence is specific: Ried…
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Winemaker
Bernd Kreis
Stuttgart, Germany
He sums up the attitude with, "Wein ist Kunst zum Trinken." ## Coming Up Ausbildung zum Hotelfachmann in Baden-Baden gave Bernd Kreis the basics that hold a service career…
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Chef
Berndt Querfeld
Vienna, Austria
Berndt Querfeld is managing director of Café Landtmann (Vienna, Austria), the defining role in his public hospitality work. At the café, tradition and elegance meet hospitality…
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Chef
Bernie Kantak
Scottsdale, Arizona, United States
My wife is Japanese and Korean. Comfort food to her is not chicken paprikash and stuffed cabbage like it is for me. ## The Essentials Before stepping into this role, Bernie Kantak…
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Chef
Berta Bernat
Barcelona, Spain
Berta Bernat’s work is framed by a rigorous, almost daily vigilance, the kind that keeps a project steady not through spectacle but through attention. The standard is not left to…
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Winemaker
Berthold Haider
Apetlon, Austria
"the wines are left as natural as possible." Berthold Haider’s sentence is plain, almost severe, and it gives the work at BioDyn Weinhof Haider in Apetlon, Austria, its center of…
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Winemaker
Bertram Isele
Vogtsburg im Kaiserstuhl, Germany
Bertram Isele is the winemaker of Bioweingut Bertram Isele in Vogtsburg im Kaiserstuhl, where vineyard work sits inside family routine and a long view of the land. The estate…
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Winemaker
Bertrand Gautherot
Buxieres Sur Arce, France
As winemaker and producer at Champagne Vouette & Sorbée, Bertrand Gautherot works in a style where the making is part of the reading. Pinot Noir-led cuvées, wild yeast, oak,…
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Bertrand Jeannot
Saint-Andelain, France
Bertrand Jeannot represents the seventh generation of his family at Domaine de Riaux in Saint-Andelain. He works alongside his son Alexis across the estate's Pouilly-Fumé and…
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Winemaker
Bertrand Lilbert
Cramant, France
Bertrand Lilbert has headed Champagne Lilbert-Fils in Cramant, France, from 2005 to the present. His work centers on family Champagne, including Perle, a highly sought after…
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Winemaker
Bertrand Sourdais
San Esteban De Gormaz, Spain
In San Esteban de Gormaz, Soria, the work at Bodegas Dominio de Es is built around old pre-phylloxeric vines, parcel names, and the slower reading of soils. Bertrand Sourdais…
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Winemaker
Bertrand-Gabriel Vigouroux
Cieurac, France
Bertrand-Gabriel Vigouroux works as winemaker at Château de Haute-Serre in Cieurac, France, where the craft sits close to the land that made it. In Cahors, Malbec is not an…
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Winemaker
Bertus Fourie
Paarl, South Africa
## Coming Up Training at the University of Stellenbosch gave Bertus Fourie a technical base in winemaking, and the kind of discipline that later mattered in a style defined by…
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Chef
Beverly Kim
Chicago, Illinois, United States
She entered a professional kitchen at 16. ## The Climb Beverly Kim started as an intern at The Ritz-Carlton, Chicago, Illinois, then moved through the kitchens of The…
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Winemaker
Beyers Truter
Stellenbosch, South Africa
Winemaker at Bouwland in Stellenbosch, South Africa, Beyers Truter’s formation begins with study before estate life: a BSc Agriculture with oenology and viticulture from the…
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Winemaker
Bibi Graetz
Fiesole, Italy
## The Path The craft starts with visual training: Bibi Graetz studied at Accademia delle Belle Arti in Florence, and that background shows in the way his work is framed around…
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Biff Naylor
Los Angeles, California, United States
## Coming Up Pennsylvania State University is the schooling on record before Biff Naylor’s long run in Southern California hospitality. The work that followed was built in family…
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Chef
Bill Granger
London, United Kingdom
Medal of the Order of Australia recipient in 2023, Bill Granger occupies a distinct place in Australian food culture through a practice built on domestic ease rather than display.…
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Chef
Bill Hu
Shanghai, China
Bill Hu moves through Shanghai’s dining scene with the composure of someone who sees both the plate and the larger frame around it. He is chef of Seul & Seul in Shanghai, where…
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Bill McDaniel
New York City, New York, United States
## The Climb Across a run of kitchens, the work has been defined less by splash than by duration and repetition done well. Bill McDaniel spent 2000–2014 as Executive Chef at The…
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Chef
Bill Montagne
Chicago, Illinois, United States
Since 2016, the Chef de Cuisine title has been tied to Bill Montagne’s work in that kitchen, and the resulting plates read as exercises in restraint as much as invention. The 2018…
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James Beard Award winner
Bill Taibe
Denver, Colorado, United States
## The Climb At LeFarm in Westport, CT (from 2009), Bill Taibe’s approach took on its basic shape: menus, room, and service treated as one system rather than separate tasks. That…
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Chef
Billy Bartley
Cambridge, Massachusetts, United States
His read on the appeal is direct: “It’s the good food, always.” In a career biography that stays pleasingly compact — one current station, and no dated school, award, or earlier…
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Chef
Billy Chung
Hong Kong, Hong Kong
Executive Chef / Partner Billy Chung leads Old Bazaar Kitchen - 老巴剎廚房 in Hong Kong with a methodical hand: the dish is built, not merely plated, and its character comes from…
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Winemaker
Birgit Hoch
Krems At The Donau, Austria
Birgit Hoch, named contact for Bioweinhof Birgit Hoch in Krems at the Donau, Austria, enters a family line that reaches back to 1886, when Karl Hoch acquired the estate. Now run…
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Winemaker
Bishop David
Chumlaki, Georgia
Georgian Orthodox Bishop at Alaverdi Monastery in Kakheti, Georgia, is Bishop David’s defining title, and it gives his wine work its gravity. At the monastery, he is tied to a…
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Chef
Blair Lebsack
Edmonton, Canada
Blair Lebsack’s work is built on a route many cooks recognize: formal study, apprenticeship, service, leadership, and teaching, all brought to bear in one restaurant. Food &…
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Winemaker
Blaise Duboux
Epesses, Switzerland
# Blaise Duboux ## The Climb At Domaine Blaise Duboux in Epesses, Vaud, Switzerland, the work is set against the terraces of Lavaux and carried by a deliberately restrained hand.…
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Winemaker
Blaise Dubuis
Savièse, Switzerland
In Savièse, the work at Cave au Soleil Levant runs from vine to bottle, with Valais wines shaped across white, red, rosé, and sweet bottlings. Blaise Dubuis is the winemaker here,…
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Chef
Bo Porytko
Denver, Colorado, United States
Since 2023, Bo Porytko has served as chef-owner of Molotov Kitschen + Cocktails in Denver. The role combines kitchen leadership with ownership in the most literal sense: one hand…
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Winemaker
Bob Bertheau
Healdsburg, California, United States
Bob Bertheau’s career reads like a measured ascent through the great practical classrooms of American winemaking, each stop adding another layer of confidence, precision, and…
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Chef
Bob Cook
Charleston, South Carolina, United States
A Michigan native who moved there in 2007, Bob Cook has built a public career around that kitchen and around a decision that became part of his story: retiring its beloved pickled…
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Chef
Bob Gerken
Robbinsdale, Minnesota, United States
"When we opened Travail, our goal was to make progressive food for anyone who wants to try it." Bob Gerken’s work begins there: with access, mischief, and the belief that serious…
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James Beard Award winner
Bobby Flay
New York City, New York, United States
Bobby Flay trained at the French Culinary Institute in 1984, and the line he has used to mark that entry into the trade keeps the terms plain: GED, help, work, learning. It points…
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Chef
Bobby Mueller
Austin, Texas, United States
Bobby Mueller's work reads as a study in continuity: one pit, one room, one regional method carried across decades at Louie Mueller Barbecue in Taylor, Texas. The span given for…
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Chef
Bobby Schaffer
Chicago, Illinois, United States
A year in Spain on a scholarship from the trade commission of Spain put bakery work in direct contact with daily bread culture, followed by pastry work in a renowned bakery in…
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Winemaker
Bojan Baša
Madrid, Spain
Limestone and clay set the pace in Sremski Karlovci, where Bojan Baša works as a Serbian grower and maker at Baša Vino in Fruška Gora, Serbia. His material is natural wine: orange…
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Chef
Bonnie Moore
Walland, Tennessee, United States
Bonnie Moore is Executive Chef at Blackberry Mountain in Walland, United States, and her work is built around breakfast as a service category with real range. In her kitchen,…
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