Food
People known for cooking and food culture.
Explore Food
People in Food
50 profiles
ChefJulia Child
Making French cooking approachable for American home cooks.
ChefGordon Ramsay
Running Restaurant Gordon Ramsay and presenting Hell's Kitchen.
ChefAnthony Bourdain
Turning restaurant experience into Kitchen Confidential and television journeys through food and culture.
WriterMadhur Jaffrey
Introducing Indian cooking to international home kitchens through books and television.
ChefJamie Oliver
Making informal home cooking popular through The Naked Chef and campaigning on school meals.
ChefNobu Matsuhisa
Combining Japanese cooking with Peruvian influences and building the Nobu restaurant brand.
ChefVikas Khanna
Bringing Indian cooking to New York restaurants and international television.
ChefAtul Kochhar
Helping bring Michelin recognition to Indian fine dining in Britain.
ChefSanjeev Kapoor
Making home cooking a television fixture through Khana Khazana.
ChefRanveer Brar
Making regional Indian food and its stories accessible through television and online cooking.
ChefManish Mehrotra
Developing Indian Accent’s approach to contemporary Indian fine dining.
ChefGastón Acurio
Helping make Peruvian cooking an international culinary movement.
ChefAlice Waters
Opening Chez Panisse and championing seasonal food from local growers.
Food writerNigella Lawson
Making home cooking a distinctive literary and television experience.
ChefDominique Crenn
Becoming the first woman chef in the United States to earn three Michelin stars.
ChefLeah Chase
Making Dooky Chase’s a centre of Creole cooking, Black art and civil-rights organising.
ChefFerran Adrià
Transforming restaurant cooking through the experimental cuisine of elBulli.
ChefJoan Roca
Leading the kitchen at El Celler de Can Roca, twice named the world’s best restaurant.
ChefMassimo Bottura
Reimagining Italian cooking at Osteria Francescana and turning surplus food into shared meals.
ChefRené Redzepi
Helping transform Nordic cooking through Noma’s focus on local ingredients and fermentation.
ChefAlain Ducasse
Building internationally influential restaurants around French technique and exceptional ingredients.
ChefDaniel Boulud
Bringing French culinary traditions to New York through Daniel and a wider restaurant group.
ChefAnne-Sophie Pic
Regaining three Michelin stars for Maison Pic through her own approach to French cuisine.
ChefHélène Darroze
Leading acclaimed restaurants in Paris and London, including The Connaught.
ChefClare Smyth
The chef whose London restaurant Core earned three Michelin stars with cooking rooted in British ingredients.
ChefThomas Keller
The chef behind The French Laundry and Per Se, two landmarks of American fine dining.
ChefGrant Achatz
Creating Alinea and pushing restaurant dining toward experimental, multisensory experiences.
ChefJosé Andrés
Combining acclaimed restaurants with large-scale emergency food relief.
ChefVirgilio Martínez Véliz
Creating tasting menus that explore Peru’s ingredients by ecosystem and altitude.
ChefMitsuharu Tsumura
Bringing Japanese-Peruvian Nikkei cooking to international attention through Maido in Lima.
ChefHelena Rizzo
Co-founding São Paulo’s Maní and bringing a creative approach to Brazilian ingredients.
ChefAlex Atala
Bringing native Brazilian ingredients into internationally recognised fine dining at D.O.M.
ChefYoshihiro Narisawa
Creating innovative satoyama cuisine inspired by Japanese forests, farms and seasons.
ChefJiro Ono (chef)
Making meticulous sushi craftsmanship internationally famous.
ChefNiki Nakayama
Adapting Japanese kaiseki dining to seasonal California ingredients at n/naka.
ChefAsma Khan
Founding Darjeeling Express and championing women in restaurant kitchens.
ChefEdna Lewis
Preserving Black Southern food traditions in The Taste of Country Cooking.
ChefGarima Arora
Bringing a contemporary Indian approach to Bangkok’s Gaa restaurant.
ChefEric Ripert
Leading the seafood-focused kitchen at Le Bernardin.
ChefArnaud Donckele
Earning three Michelin stars in both Saint-Tropez and Paris.
ChefQuique Dacosta
Developing Mediterranean-inspired contemporary cuisine in Dénia.
ChefPedro Subijana
Developing New Basque Cuisine at Akelarre.
ChefAlbert Roux
Opening Le Gavroche and training a generation of chefs.
ChefElena Arzak
Continuing and developing Basque cuisine at the family restaurant Arzak.
ChefMagnus Nilsson
Developing the seasonal cooking of Fäviken.
ChefKristen Kish
Winning Top Chef and later becoming its host.
ChefJuan Mari Arzak
Developing New Basque cuisine at the Arzak restaurant.
ChefAngela Hartnett
Italian-influenced cooking at Murano and other London restaurants.
ChefMichel Roux
French cooking at Le Gavroche and the Waterside Inn.
ChefRavinder Bhogal
Creating Jikoni and writing about immigrant cuisine.