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The James Beard Foundation announced the finalists for its Restaurant and Chef Awards.

James Beard Foundation announces finalists for Restaurant and Chef Awards

Delayed presentation rescheduled for Sept. 25

The James Beard Foundation announced the finalists for its Restaurant and Chef Awards, as well as its media and design awards, today via live Twitter feed.

The highly anticipated awards were originally scheduled to be presented at a gala ceremony in Chicago today, but that plan, like so much of the restaurant industry, was derailed by the COVID-19 outbreak. The finalists were originally scheduled to be announced in late March.

Instead, the foundation turned its attention to relief efforts, but ultimately decided to go ahead with the awards, which honor chefs, restaurateurs, pastry chefs, bakers and beverage professionals for their accomplishments in 2019.

The winners are now scheduled to be announced on Friday, Sept. 25 from Chicago. Details of the format and location of the announcement are forthcoming.

Some of the restaurants announced today are temporarily closed, some are operating in another form, such as take-out or meal relief efforts, whilst others have already announced that they will permanently close,” foundation CEO Clare Reichenbach said in a release announcing the finalists. “Today we acknowledge the accomplishments of all the people behind these restaurants, and the need for everyone to fight for this industry that employs 16 million people and is a vital part of American culture."

Here are the nominees:

Best New Restaurant

Automatic Seafood & Oysters in Birmingham, Ala.

Demi in Minneapolis

Eem in Portland, Ore.

Fox & the Knife in Boston

Gado Gado in Portland, Ore.

Gianna in New Orleans

Kalaya in Philadelphia

Nightshade in Los Angeles

Pasjoli in Santa Monica, Calif.

Verjus in San Francisco

Outstanding Baker

Graison Gill of Bellegarde Bakery in New Orleans

Zachary Golper of Bien Cuit in New York City

Maura Kilpatrick of Sofra Bakery in Cambridge, Mass.

Lisa Ludwinski of Sister Pie in Detroit

Avery Ruzicka of Manresa Bread in Los Gatos, Calif.

Outstanding Bar Program

Anvil Bar & Refuge in Houston

Expatriate in Portland, Ore.

Kimball House in Decatur, Ga.

Lost Lake in Chicago

Trick Dog in San Francisco

Outstanding Chef

David Kinch of Manresa in Los Gatos, Calif.

Corey Lee of Benu in San Francisco

Donald Link of Herbsaint in New Orleans

Missy Robbins of Lilia in New York City

Ana Sortun of Oleana in Cambridge, Mas.

Marc Vetri of Vetri Cucina in Philadelphia

Outstanding Hospitality

Brigtsen's in New Orleans

Canlis in Seattle

Saison in San Francisco

Swan Oyster Depot in San Francisco

Zingerman's Roadhouse in Ann Arbor, Mich.

Outstanding Pastry Chef

Lincoln Carson of Bon Temps in Los Angeles

Juan Contreras of Atelier Crenn in San Francisco

Margarita Manzke of République in Los Angeles

Diane Moua of Spoon and Stable in Minneapolis

Natasha Pickowicz of Flora Bar in New York City

Miro Uskokovic of Gramercy Tavern in New York City

Outstanding Restaurant

FIG in Charleston, S.C.

Frasca Food and Wine in Boulder, Colo.

Jaleo in Washington, D.C.

Pizzeria Bianco in Phoenix

Quince in San Francisco

 Outstanding Restaurateur 

Paul Bartolotta of The Bartolotta Restaurants in Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

Jamie Bissonnette and Ken Oringer of JK Food Group in Boston (Little Donkey, Toro and Coppa)

JoAnn Clevenger of Upperline Restaurant in New Orleans

Alex Raij and Eder Montero in New York City (La Vara, Saint Julivert Fisherie and Txikito)

Jason Wang of Xi'an Famous Foods in New York City

Outstanding Wine Program

Bacchanal in New Orleans

Canard in Portland, Ore

Cote in New York City

Miller Union in Atlanta

Night + Market Sahm in Venice, Calif.

Spiaggia in Chicago

Outstanding Wine, Beer or Spirits Producer

Scott Blackwell and Ann Marshall of High Wire Distilling Co. in Charleston, S.C.

Cathy Corison of Corison Winery in St. Helena, Calif.

Drew Kulsveen of Willett Distillery in Bardstown, Ky.

Todd Leopold and Scott Leopold of Leopold Bros. in Denver

Lance Winters of St. George Spirits in Alameda, Calif.

Rising Star Chef of the Year (for chefs aged 30 or younger)

Will Aghajanian and Liz Johnson of The Catbird Seat in Nashville

Irene Li of Mei Mei in Boston

Gaby Maeda of State Bird Provisions in San Francisco

Ashleigh Shanti of Benne on Eagle in Asheville, N.C.

Paola Velez of Kith/Kin, in Washington, D.C.

Jon Yao of Kato in Los Angeles

Best Chef: California

Jeremy Fox of Birdie G's in Santa Monica

Brandon Jew of Mister Jiu's in San Francisco

Jessica Koslow of Sqirl in Los Angeles

Mourad Lahlou of Mourad in San Francisco

Joshua Skenes of Angler in San Francisco

Pim Techamuanvivit of Kin Khao in San Francisco

 Best Chef: Great Lakes (lll., Ind, Mich. and Ohio)

All the finalists are from Chicago this year:

Jason Hammel of Lula Café

Gene Kato of Momotaro

Noah Sandoval of Oriole

John Shields and Karen Urie Shields of Smyth

Erick Williams of Virtue

Lee Wolen of Boka

Best Chef: Mid-Atlantic (Del., Md., N.J., Pa, Va. and Washington, D.C.)

Amy Brandwein of Centrolina in Washington, D.C.

Nicholas Elmi of Laurel in Philadelphia

Rich Landau of Vedge in Philadelphia

Cristina Martinez of South Philly Barbacoa in Philadelphia

Jon Sybert of Tail Up Goat in Washington, D.C.

Cindy Wolf of Charleston in Baltimore

Best Chef: Midwest (Iowa, Kan., Minn., Mo., Neb., N.D, S.D. and Wis.)

Steven Brown of Tilia in Minneapolis

Michael Corvino of Corvino Supper Club & Tasting Room in Kansas City, Mo.

Michael Gallina of Vicia in St. Louis

Jamie Malone of Grand Café in Minneapolis

Christina Nguyen of Hai Hai in Minneapolis

 Best Chef: Mountain (Colo., Idaho, Mont, Utah and Wyo.)

Carrie Baird of Bar Dough in Denver

Jen Castle and Blake Spalding of Hell's Backbone Grill & Farm in Boulder, Utah

Jeff Drew of Snake River Grill in Jackson, Wyo.

Caroline Glover of Annette in Aurora, Colo.

Dana Rodriguez of Super Mega Bien in Denver

Kelly Whitaker of The Wolf's Tailor in Denver

Best Chef: New York State

All of the finalists are in Manhattan:

Sean Gray of Momofuku Ko

Brooks Headley of Superiority Burger

Junghyun Park of Atomix

Daniela Soto-Innes of Atla

Alex Stupak of Empellón

Best Chef: Northeast (Conn., Maine, Mass., N.H., R.I. and Vt.)

Vien Dobui of Công Tử Bột in Portland

Tiffani Faison of Orfano in Boston

Ben Jackson of Drifters Wife in Portland

Krista Kern Desjarlais of The Purple House in North Yarmouth, Maine

Greg Mitchell and Chad Conley of Palace Diner in Biddeford, Maine

Cassie Piuma of Sarma in Somerville, Mass.

Best Chef: Northwest & Pacific (Alaska, Hawaii, Ore., and Wash.)

Peter Cho of Han Oak in Portland

Gregory Gourdet of Departure in Portland

Chris Kajioka and Anthony Rush of Senia in Honolulu

Katy Millard of Coquine in Portland

Kristen Murray of Maurice in  Portland

Rachel Yang and Seif Chirchi of Joule in Seattle

Best Chef: South (Ala., Ark., Puerto Rico, Fla., La. and Miss.)

Jose Enrique of Jose Enrique restaurant in San Juan, Puerto Rico

Kristen Essig and Michael Stoltzfus of Coquette in New Orleans

Michael Gulotta of Maypop in New Orleans

Mason Hereford of Turkey and the Wolf in New Orleans

Isaac Toups of Toups' Meatery in New Orleans

Best Chef: Southeast (Ga., Ky., N.C., S.C., Tenn. and W.Va.)

Katie Button of Cúrate, Asheville, N.C.

Cassidee Dabney of The Barn at Blackberry Farm in Walland, Tenn.

Cheetie Kumar of Garland in Raleigh, N.C.

Andy Ticer and Michael Hudman of Andrew Michael Italian Kitchen in Memphis

Julia Sullivan of Henrietta Red in Nashville

Best Chef: Southwest (Ariz., N.M., Nev., and Okla.)

Dan Krohmer of Other Mama in Las Vegas

Jonathan Perno of Campo at Los Poblanos Historic Inn & Organic Farm in Los Ranchos de Albuquerque, N.M.

Chrysa Robertson of Rancho Pinot in Scottsdale, Ariz.

Silvana Salcido Esparza of Barrio Café Gran Reserva in Phoenix

Jeff Smedstad of Elote Café in Sedona, Ariz.

James Trees of Esther's Kitchen in Las Vegas

Best Chef: Texas

Kevin Fink of Emmer & Rye in Austin

Michael Fojtasek of Olamaie in Austin

Anita Jaisinghani of Pondicheri in Houston

Steve McHugh of Cured in San Antonio

Trong Nguyen of Crawfish & Noodles in Houston

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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