GAETAN LACOSTE
At the head of the wine program at La Réserve and Le Gabriel***, Gaëtan Lacoste embodies a new generation of sommeliers — demanding, visionary, and open to the world.
ALAIN ROUX
In Bray-on-Thames, the Waterside Inn is celebrating a historic milestone: forty uninterrupted years with three Michelin stars. Heir to a lineage that has shaped global gastronomy, Alain Roux today embodies both the continuity and the future of this unique house. Between team spirit, the French art of living, and a drive for innovation, he reflects […]
NI WAYAN SUWENI
Sous-cheffe exécutive Mozaic, Indonésie « Je suis fière d’être la sous-cheffe exécutive de Mozaïc. Quand je regarde mon parcours, je me dis que c’est une belle évolution depuis que je suis arrivée ici en cuisine, il y a 11 ans. »
RAFFAELA PIA RAGNATELLI
Pastry Chef de Partie Ristorante Duomo, Italie « You know what’s the best school Raffa? Life! »
KATINA CONNAUGHTON
Farmer/Owner Single Thread Farm-Restaurant Healdsburg, Californie « The plan is to continue to grow and be part of something wonderful! »
JAMIE KIM
Sous-chef David Toutain « Every day is a learning experience, with infinite possibilities, it’s wonderful! And the guests, above all else. They are the ones who bring me the most. We host at least one birthday a day: for me, it’s a day like any other, but for them it’s a unique moment, we must give it our all with great heart and passion to make this meal unforgettable. »
INGE WAELES
Executive Director BOURY, Belgium « We have a very strong team that has been with us for years, I fully trust them and we need to look after their well-being. »
AURéLIE COLLOMB-CLERC
Pastry chef Flocons de Sel***, Megève « I want to show women that this kind of career is completely achievable for them »
ÉMILIE COUTURIER
Pastry chef LE TAILLEVENT, Paris « I am very fortunate to be well supported and I enjoy this opportunity every single day. »
LEANDA PEARMAN
Personal assistant to Raymond Blanc Le manoir aux quat'saisons « These 20 years together are proof of how strong our working relationship is. »
MAGALI PICHERIE
Head Sommelier Mirazur, France « The most important thing is to keep an open mind, and to always remain curious. You must be open to the world and live with the times. It is also essential to be able to question yourself. »
MARIELLA ORGANI
Maître and Restaurant Manager Madonnina del Pescatore « For a manager, the goal is always to see team members flourish. If at the end of the service everyone has a smile on their face, it means you’ve won! »
LINDSEY FERN
Wine director The Inn*** at Little Washington « When I think of how I want to be thought of in my career, it’s to be as generous and to help create opportunities for women in wine »
NADIA ARASIA
Maître d’ Ma Langue Sourit, Luxembourg « Memorising our guests’ habits means starting a conversation with them that never ends. »
LINH NGUYEN
Sous-chef Le Gabriel « Our complicity is perfect. We share the same language, the same passion and the same taste for teamwork. »
RACHEL COE
Wine Director Atelier Crenn « I feel so fortunate to be working with such a great team. »
PAULINE GACHET-FROIDUROT
Maitre d’hôtel Èze, France « I do have a child, I have a family, and maybe one day, I’ll also become MOF! »
ALEXANDRA HIMMEL
Cheffe Sommelière Lafleur, Francfort (Allemagne) « I have learned to never lose sight of my goal, to follow my own path. To stay the course for wherever I want to go, not where others want to take me.»
ASTORIA KOH
Pastry Sous Chef Caprice « Working alongside Chef Guillaume Gaillot, I feel supported and appreciated; that plays a big part in remaining with an establishment. »
DALILA SALONIA
Pastry chef IL PAGLIACCIO, ROME « This job undoubtedly requires sacrifices, but it’s all worth it. »
JULIE BARES-BONNEAU
Assistant Manager Le Meurice Alain Ducasse « Service is a bit like a play that is performed. As soon as we walk out of the kitchen, we have a role to play while remaining true to ourselves »
LAURENCE RIGOLET
Owner Comme chez soi « You can only do this job with passion, you have to enjoy it. We are happiness merchants. »
STEFANIA MORONI
Co-owner IL LUOGO DI AIMO E NADIA « Working with your family can prove difficult, but it is also a great team building exercise! »
DOUCE STEINER
Cheffe HOTEL RESTAURANT HIRSCHEN, Germany « We work with absolute respect for each other. And the results are there. »
SARAH PARTH
Maître d’hôtel et Sommelière STÜVA, HOTEL YSCLA, Austria « He is the chef, he is also the boss (at least at work, in private it’s another story!) and I don’t have any problem with that. »
CRISTIANA ROMITO
Restaurant manager Reale « You mustn't be afraid, because that's how you grow as a person »
NINA MANN
Advanced Sommelier Victor's fine dining by Christian Bau « Each table is a new story and my job is to make this story joyful »
BIRGIT REITBAUER
Restaurant owner Steirereck im Stadtpark « With heritage comes the need for balance between history and modernity »
BIRGIT REITBAUER
Birgit Reitbauer « L’héritage d’un établissement doté d’une riche histoire requiert de préserver un certain équilibre entre tradition et modernité. » Le Steirereck im Stadtpark de Birgit et Heinz Reitbauer est l’un des restaurants les plus primés d’Autriche. Une histoire riche, un sens de l’innovation et une détermination à mettre en valeur les trésors de […]
CéLINE COUILLON
Restaurant owner La Marine « This profession was my calling »
LEE JIA LING
Assistant Restaurant Manager Odette « Caring is the key to success »
ANNIE FEOLDE
Cheffe - Owner Enoteca Pinchiorri « People always think women are naturally more gifted for cooking than men, that our place is in the kitchen, and therefore we don’t deserve as much praise »
TANJA WEGMANN
General Manager Cheval Blanc by Peter Knogl - Grand Hotel Les Trois Rois « Leading by example »
LORNA MCNEE
Cheffe Restaurant Andrew Fairlie « A kitchen should be genderless »
ANNE BROGNIET
Deputy Chief Gardener L'air du temps « Everything revolves around nature »