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Food & Wine Announces Best New Chefs in America 2014

Food & Wine Announces Best New Chefs in America 2014

Each of the winning chefs have been in charge of a kitchen for five years or fewer

Food & Wine Announces Best New Chefs in America 2014

Food & Wine has announced the winners of the 26th annual Best New Chefs in America, honoring the most promising culinary newcomers around the country. The contenders were selected from each region by a panel of restaurant critics, food writers, and other trusted experts.

The winners, all of whom have been in charge of a kitchen for five years or fewer, were then chosen by Food and Wine’s editors, who tasted food from each chef anonymously.

The winners for Best New Chefs 2014 were: Matthew Accarino of SPQR in San Francisco, Dave Beran of Next in Chicago, Greg and Gabrielle Denton of Ox in Portland, Eli Kulp of Fork in Phildelphia, Matt McCallister of FT33 in Dallas, Joe Ogrodnek & Walker Stern of Dover in Brooklyn, Paul Qui of Qui in Austin, Cara Stadler of Tao Yuan in Brunswick, Maine, Ari Taymor of Alma in Los Angeles, and Justin Yu of Oxheart in Houston.

The 2014 winners will also be featured in Food & Wine’s July issue.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


Chris Shepherd

Midwest-raised, James Beard Award-winning Chef Chris Shepherd has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. He built the restaurant to support the Houston food community and its suppliers by buying local and drawing inspiration from the people and cultures that live in the city. Thanks to Chris&rsquo vision and passion, Underbelly was a James Beard Award semifinalist for Best New Restaurant, was named one of the best new restaurants in the country by Bon Appetit and Esquire and was named one of 38 essential restaurants in America by Eater. Chris was named one of the 10 Best New Chefs in America by Food & Wine in 2013 and was then awarded the 2014 James Beard Award for Best Chef: Southwest.

In 2017, Chris opened One Fifth, a five-year restaurant project that changes concepts every year. He closed Underbelly in March 2018 to convert the building into Georgia James, his take on a steakhouse. He also opened UB Preserv as his culinary interpretation of Houston&rsquos evolution. He continues to tell the story of Houston food, but without limitations of locality and whole animal butchery. He formed Underbelly Hospitality in 2018 to preserve the ethos of Underbelly&mdashlearning about diverse cultures through food. In 2019, all three restaurants&mdashUB Preserv, One Fifth Mediterranean and Georgia James&mdashnabbed the No. 1 spot on Texas Monthly's list of the Best New Restaurants in Texas, and Georgia James was included on GQ's list of the best new restaurants in America. He was a semifinalist for the James Beard Award for Outstanding Chef in 2019 and was named Robb Report's Chef of the Year the same year. Chris&rsquo first cookbook, Cook Like a Local: Flavors that Will Change the Way You Cook&mdashand See the World, was published by Clarkson Potter in September 2019 and was nominated for a 2020 James Beard Foundation Book Award.

Chris began his fine dining career at Brennan&rsquos of Houston, where he spent seven years in the kitchen and then ran the wine program for two. He left Brennan&rsquos in 2006 to open Catalan Food & Wine, which was named one of Esquire&rsquos Best New Restaurants in America that same year.

Chris' foundation Southern Smoke has distributed more than $8 million&mdashboth directly to people in the food and beverage industry in need via the Emergency Relief Fund and to organizations that represent the needs of people in the industry.


MIDA chef Douglass Williams is one of Food & Wine’s 2020 Best New Chefs in America

Chef Douglass Williams at MIDA. David L Ryan/Globe Staff
Related Links

These local restaurants and chefs are the 2020 James Beard Award nominees. Here’s how you can enjoy their food right now.

Jacqueline Church, a local tour guide, penned a love letter to Boston’s Chinatown in Food & Wine

After last week’s James Beard Awards announcement, the “best of” lists are still rolling in, pandemic and all.

On Tuesday, Food & Wine released its 32nd annual list of the Best New Chefs in America, a venerable roundup of 10 men and women who are setting the standard for innovation and excellence in today’s culinary landscape.

Douglass Williams, chef and owner at Italian restaurant MIDA, is one of those paving the way.

While acknowledging the unusual circumstances surrounding this year’s list, Khushbu Shah, restaurant editor for Food & Wine, wrote that despite the coronavirus pandemic, “This year’s class will shape the future. They are resilient and brilliant, thoughtful and caring. They are leading their teams through unprecedented circumstances, navigating choppy waters with sheer determination and optimism as their compass.”

Shah called Williams a “master of texture,” citing the chef’s crispy polenta and nearly 700 pounds of fresh pasta that’s made each week.

“I am just so incredibly grateful to Food & Wine,” Williams shared in a press release. “MIDA is my first restaurant. I used to bike past here and think what a beautiful place this could be for my restaurant someday — and now here I am with this fantastic team, in this city, and to be recognized by Food & Wine today‚ it is an extraordinary feeling.”

Since closing MIDA’s doors after the shutdown, Williams has helped to raise funds for his team through a pasta drive and pizza pop-up. He’s currently working with Off Their Plate, a Boston-based initiative that feeds frontline health care workers.


Bon Appétit Announces Ten Best New Restaurants 2014

Bon Appétit announced its annual list of the Hot 10 new restaurants in America. The winners were narrowed down from a list of 50 finalists that included the likes of New York City's Uncle Boon's, Austin's Qui, and Los Angeles' Trois Mec. Taking first place is Rose's Luxury (Washington, DC) which BA's restaurant editor Andrew Knowlton writes serves "some of the best fried chicken" he's ever had. Also on the list is chef April Bloomfield's Tosca Cafe in San Francisco, chef Eli Kulp's Philadelphia alter to bread High Street on Market, "pan-Asian stoner-food temple" Hot Joy (San Antonio), and more.

The 10 Best New Restaurants in America 2014

1. Rose's Luxury, Washington, DC
2. High Street on Market, Philadelphia
3. Estela, NYC
4. Tosca Cafe, SF
5. Westward, Seattle
6. Central Provisions, Portland, ME
7. Hot Joy, San Antonio
8. Thai-Kun, Austin
9. Maurice Luncheonette, Portland, OR
10. Grand Central Market, LA


CIA Alumni Bio

Alex Stupak has a well-deserved reputation as one of the top pastry chefs in the U.S., although he actually trained in the culinary arts. His innovative flavor combinations and confectionery masterpieces were featured by Ken Origner ’89 at Clio in Boston, Grant Achatz ’94 at Alinea in Chicago, and Wylie Dufresne at WD-50 in New York City. It was the cookbook Los Postres de el Bulli by Albert Adrià—a gift from Chef Oringer—that started Alex on his journey to master the art of pastry. “That book was a game changer for me and altered my career trajectory,” Alex says. At Alinea, nine of the dishes on the tasting menu were Alex’s and the Alinea cookbook includes several of his recipes. “Alinea wouldn’t be where it is today without Alex,” Achatz says. “He got us off the runway.”

Food Runs in the Family

Alex caught the culinary bug early and was influenced by his grandfather who was a chef and his father who worked in the food business industry. By the time he was 14 years of age, Alex was preparing the entire Thanksgiving dinner for his family. Enrolling in an intense culinary program in high school, Alex participated in competitions on the national level, eventually earning a full scholarship to The Culinary Institute of America. “I think one of the most important facets of my time at the CIA was that every single instructor I had was willing to take the time and go more in depth on any number of subjects,” he explains. “As a student, you get as much out of the experience as you want. The CIA does a great job of reflecting the realities of food business. When you graduate and go into a professional kitchen, you’re not shocked at the level of discipline and commitment expected of you.”

Many Avenues

Alex’s CIA internship experience was extremely beneficial. “A big part is the intensity of the program. That’s a real eye opener and shows you what it’s like after graduation,” he explains. “The industry is vast with many different professional avenues from which to choose. The internship allows you to identify what areas interest you and to know what to expect.”

Pastry to Savory

In 2011, Alex decided to step away from the world of pastry and cook the type of food he loves to eat: Mexican cuisine. “The more I tasted and learned about Mexican cooking, the more I became preoccupied with the idea of opening a taqueria,” he says. Debuting in February 2012, Empellón Taqueria was profitable within two weeks, a feat virtually unheard of in New York City. Al Pastor followed in 2014. In 2017, Alex opened a newly constructed restaurant space located in Midtown called simply Empellón. In 2019, Alex opened a second Al Pastor in the Pod 39 Hotel.

Best New Chef

In 2013, Food & Wine magazine named Alex as one of the best new chefs in the U.S. Alex’s cookbook entitled Tacos: Recipes and Provocations, co-written with Jordana Rothman, was released in 2015.

With a solid education from the CIA coupled with lessons learned from key mentors, Alex possess keen food business acumen and the ability to predict the changing palates of the populace—the perfect combination for a future of continued success.

Chef Alex Stupak majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is the chef and owner of Empellón, Taqueria, and Al Pastor in New York City.


Food & Wine Announces Best New Chefs in America 2014 - Recipes

NEW YORK , April 9, 2019 /PRNewswire/ -- Today, Meredith's (NYSE: MDP, Meredith.com) FOOD & WINE has announced the Best New Chefs in America 2019, the highly anticipated annual list of the most innovative and up-and-coming epicurean talent in the country today. The franchise's 10 winners hail from restaurants in 10 cities. The 2019 class joins the ranks of former Best New Chefs, including game changers such as Andrew Carmellini , Daniel Boulud, David Chang , Michael Symon , Nancy Silverton , Nobu Matsuhisa , Stephanie Izard , Thomas Keller , and Tom Colicchio .

FOOD & WINE chose the Best New Chefs after a months-long scouting process in which Restaurant Editor at Large Jordana Rothman flew some 30,000 miles to dine across America. The release of this class comes on the heels of the launch of FOOD & WINE's new multimedia food business hub, F&W Pro. The brand launched the platform for the food and beverage industry to highlight great leaders, share business best practices and celebrate the enduring values of mentorship.

"We're thrilled to welcome this extraordinary new class of Best New Chefs to the Food & Wine family. We pride ourselves on scouting the most dynamic culinary talent, and this group of chefs has it in spades," says Editor in Chief Hunter Lewis . "This year, with the launch of Food & Wine Pro and the Best New Chef Mentorship Program, we're investing in the success of these chefs' careers like never before."

Today, the brand will celebrate the class in New York City . The programming includes the Best New Chef Mentorship Program, an afternoon of conversations with past Best New Chefs, including Tom Colicchio , George Mendes , Missy Robbins and Rocco DiSpirito , as well as industry leaders like Becca Parrish and Phil Baltz . The session will cover topics including healthy kitchen cultures, self-care, mental health, business development, media and PR. Members of this year's class will also be paired with Best New Chef alums to form yearlong mentorships.

FOOD & WINE BEST NEW CHEFS 2019
Mutsuko Soma, Kamonegi, Seattle
Misti Norris ,Petra and the Beast, Dallas
Kwame Onwuachi , Kith/Kin, Washington, DC
Matthew Kammerer , Harbor House Inn – Elk , Mendocino
Caroline Glover , Annette, Aurora
Junghyun Park , Atomix, New York
Bryan Furman , B's Cracklin, Atlanta
Nite Yun , Nyum Bai , Oakland
Paxx Caraballo Moll, Jungle Bao Bao , San Juan
Brandon Go, Hayato, Los Angeles

For more information on the winners, click here.

Tonight, the 2019 winners will be celebrated at FOOD & WINE's annual Best New Chefs party at New York City's Gramercy Tavern, which is celebrating its 25-year anniversary this year. The winners will also be featured in the July Restaurant Issue of FOOD & WINE and at the FOOD & WINE Classic in Aspen , June 14–16.

The 2019 Class of Best New Chefs will be celebrated tonight by advertising partners S. Pellegrino® Sparkling Natural Mineral Water, Château D'Esclans, Blue Moon Brewing Company, BelGioioso Cheese and illy caffè.

Follow @foodandwine on Twitter, Instagram and Facebook, and join the conversation with #FWBNC.


Times are changing … we’ve made some changes too.

We are proud to present Café Hitchcock Bainbridge Island an all-day café serving breakfast & lunch or brunch, with a craft beverage program Wednesday-Sunday and Burgerhaus, the burger joint of our dreams, in the old Hitchcock dining room. Our menu of burgers, sandwiches, salads and sides are made with the same loving care and sourcing that informs everything we do. With limited dine-in seating as well as outdoor seating in our “biergarten,” we’re going to have a festive winter with boozy shakes and beer/wine/cocktails for the grown-ups and locally-made natural sodas, floats and shakes for the kids. We are inspired by the Bavarian tradition of partying in the cold bring your puffy coat and enjoy a stein in the ‘garten with us.

Hitchcock is offering subscriptions to our CSA (community-supported agriculture), a cornucopia of local foods that we’ve pulled together from our broad network of farmers, foragers, ranchers, fishing boats, and our own prepared foods. We are currently accepting new members for our Winter Series, a festive series of CSA boxes that complement and inspire your holiday cooking, along with thoughtful supplements to make your season bright.

We keep a tight rotation of pop-ups and activities outside, with covered seating with street food vibes.

Kelsen Edwins and Sarah Henderson, both managers at the currently-hibernating Bar Taglio and Cafe Hitchcock, have joined forces to launch this artisan bakeshop on Bainbridge Island. You will find their goods woven into the menus at all of our restaurants, featured in our CSA, and now in a very compelling weekly production. Order from the sale site each week before Wednesday evening for Sunday pickup on Bainbridge Island or in Seattle. For up-to-date news, special releases and pop-ups announcements, follow us on the ‘gram.


Nancy Silverton wins Outstanding Chef at James Beard Awards

Los Angeles won big at the James Beard Foundation Awards on Monday evening, for the first time in a very long time. Nancy Silverton, founder of Pizzeria Mozza and Osteria Mozza, took the culinary equivalent of a Best Actor Oscar when she was named Outstanding Chef, the Beard Awards’ most prestigious chefs’ honor.

It’s a rare victory for Los Angeles, which hasn’t taken that category since 1998 when Spago’s Wolfgang Puck won. (In a tie, he shared the award with Jean-Georges Vongerichten of Jean Georges in New York.)

In another L.A. success story, Sherry Yard, cookbook author and former Spago pastry chef, was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. Yard won Outstanding Pastry Chef in 2002.

Silverton bumped out another local favorite, Suzanne Goin of Lucques, who has been nominated for Outstanding Chef several times (in every year since 2006, except for 2007). Maybe 2015 will be her year.

Other nominees in the same category were Michael Anthony of Gramercy Tavern in New York Sean Brock of McCrady’s in Charleston, S.C. David Kinch of Manresa in Los Gatos, Calif. and Marc Vetri of Vetri in Philadelphia.

Michael Cimarusti of Providence and Jon Shook and Vinny Doloto of Animal were edged out in the Best Chef West category by Daniel Patterson of Coi in San Francisco. (When will the James Beard Foundation finally award this category to Cimarusti?)

Dominique Ansel, of Dominique Ansel Bakery in New York (and creator of the Cronut), beat local Dahlia Nervaez of Osteria Mozza for Outstanding Pastry Chef.

Meanwhile, another West Coast victory went to the Slanted Door, Charles Phan’s acclaimed Vietnamese restaurant in San Francisco.

2014 James Beard Foundation Restaurant and Chef Awards

Outstanding Restaurant: The Slanted Door, San Francisco

Outstanding Chef: Nancy Silverton, Pizzeria Mozza, Los Angeles

Outstanding Pastry Chef: Dominique Ansel, Dominique Ansel Bakery, New York

Outstanding Restaurateur: Barbara Lynch, Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters and others), Boston

Rising Star Chefs (tie): Jimmy Bannos Jr., The Purple Pig, Chicago, and Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, Wash.

Pêche Seafood Grill, New Orleans

Outstanding Wine, Beer, or Spirits Professional

Garrett Oliver, Brooklyn Brewery, Brooklyn, N.Y.

Outstanding Wine Program

The Barn at Blackberry Farm, Walland, Tenn.

Outstanding Bar Program

The Bar at the NoMad Hotel, New York

The Restaurant at Meadowood, St. Helena, Calif.

Best Chefs in America

Best Chef: Great Lakes (Illinois, Indiana, Michigan, Ohio)

Best Chef: Mid-Atlantic (D.C., Delaware, Maryland, New Jersey, Pennsylvania, Virginia)

Vikram Sunderam, Rasika, Washington, D.C.

Best Chef: Midwest (Iowa, Kansas, Minnesota, Missouri, North Dakota, Nebraska, South Dakota, Wisconsin)

Justin Aprahamian, Sanford, Milwaukee

Best Chef: New York City (Five boroughs)

April Bloomfield, The Spotted Pig

Best Chef: Northeast (Connecticut, Massachusetts, Maine, New Hampshire, New York State, Rhode Island, Vermont)

Jamie Bissonnette, Coppa, Boston

Best Chef: Northwest (Alaska, Idaho, Montana, Oregon, Washington, Wyoming)

Naomi Pomeroy, Beast, Portland, Ore.

Best Chef: South (Alabama, Arkansas, Florida, Louisiana, Mississippi, Puerto Rico)

Ryan Prewitt, Pêche Seafood Grill, New Orleans

Sue Zemanick, Gautreau’s, New Orleans

Best Chef: Southeast (Georgia, Kentucky, North Carolina, South Carolina, Tennessee, West Virginia)

Ashley Christensen, Poole’s Downtown Diner, Raleigh, N.C.

Best Chef: Southwest (Arizona, Colorda, New Mexico, Oklahoma, Texas, Utah)

Chris Shepherd, Underbelly, Houston

Best Chef: West (California, Hawaii, Nevada)

Daniel Patterson, Coi, San Francisco

Who’s Who of Food & Beverage in America: Edward Behr (Food Writer, Vermont) John Besh (Chef and Restaurateur, New Orleans) David Chang (Momofuku Restaurant Group, New York) Barry Estabrook (Writer, Vermont) Paul Kahan (Executive Chef and Partner, Chicago) Sherry Yard (Pastry Chef, Cookbook Author, Los Angeles)

America’s Classics: Hansen’s Sno Bliz (Owner: Ashley Hansen, New Orleans, La.) Nick’s Italian Café (Owners: Nick Peirano, Carmen Peirano and Eric Ferguson, McMinnville, Ore.) Olneyville New York System (Owners: Stephanie Stevens Turini and Greg Stevens, Providence, R.I.) Perini Ranch Steakhouse (Owners: Lisa and Tom Perini, Buffalo Gap, Texas) Sokolowski’s University Inn (Owners: Bernard Sokolowski, Mary Balbier and Michael Sokolowski, Cleveland)

Lifetime Achievement Award: Sirio Maccioni (Restaurateur, New York)

Humanitarian of the Year: Matt Haley (Chef, Restaurateur and Philanthropist, Delaware)

2014 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under: Grace, Chicago. Design Firm: Lawton Stanley Architects Designers: Maria Contreras, Christopher Lawton and Micah Stanley

76 Seats and Over: Shed, Healdsburg, Calif. Design Firm: Jensen Architects Designers: Scott Davis, Mark Jensen, Lincoln Lighthill, Dean Orr and Andy Pluess

Get our weekly Tasting Notes newsletter for reviews, news and more.

You may occasionally receive promotional content from the Los Angeles Times.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.

More From the Los Angeles Times

Los Angeles Times restaurant critic Bill Addison and food columnist Jenn Harris taste-test chicken sandwiches from Popeyes, Chick-fil-A, Carl’s Jr., Jollibee, Church’s Chicken, Burger King, McDonald’s, Arby’s and KFC and declare which is the best.

RE:Her, a nonprofit founded by women, has a new grant program for female owners. The deadline is May 23.

Chinese cooking as lensed through three new cookbooks, each with a different perspective on toeing the line between traditional cultures and assimilation into the West.


Meredith's FOOD & WINE Announces The Best New Chefs In America 2018

NEW YORK , May 21, 2018 /PRNewswire/ -- Today, Meredith's (NYSE: MDP) (Meredith.com) FOOD & WINE has announced the Best New Chefs in America 2018, the highly anticipated annual list of the most innovative and up-and-coming epicurean talent in the country today. Celebrating its 30 th anniversary year, the franchise's 11 winners hail from restaurants in nine cities. The 2018 class joins the ranks of past Best New Chefs, including game changers such as Daniel Boulud, Thomas Keller, Nancy Silverton, Tom Colicchio , Nobu Matsuhisa , Michael Symon , Stephanie Izard , Andrew Carmellini , and David Chang .

FOOD & WINE editors chose the Best New Chefs after a months-long selection process in which Restaurant Editor Jordana Rothman flew 37,000 miles to dine across America. The history of the franchise and the impact that Best New Chefs have made on American cuisine is captured in The Tastemakers, a new 14-minute mini documentary on foodandwine.com and a feature story in the July issue.

"For 30 years, FOOD & WINE has highlighted the country's most brilliant, talented, and up-and-coming chefs for pushing their cuisines forward. This year's class of Best New Chefs is one of the youngest groups to be recognized in the history of the program," said FOOD & WINE Editor-in-Chief Hunter Lewis . "We're thrilled to announce the 2018 class of Best New Chefs today and celebrate them on all of our brand platforms."

To celebrate the 30 th anniversary of Best New Chefs, FOOD & WINE is launching a key initiative today: a mentorship program designed to empower the next generation of leaders who will shape American cuisine. The program begins in New York City with a half-day of conversation with industry leaders, like Mike Solomonov , and past BNCs, like Nancy Silverton and Alex Stupak , covering topics ranging from cultivating a healthy kitchen culture and practicing self-care to management skills and business development. This year's class of chefs will also be paired with Best New Chef alums to form a yearlong mentorship. "Strong, strategic leadership in the restaurant industry is needed now more than ever, so we are honoring leaders and organizations dedicated to charting a healthy, inclusive, and respectful path forward—and sharing their strategies with the next generation," said Lewis.

FOOD & WINE BEST NEW CHEFS 2018
Diana Dávila, Mi Tocaya Antojería, Chicago
Julia Sullivan , Henrietta Red , Nashville
Liz Johnson , Freedman's, Los Angeles
Jonathan Yao , Kato, Los Angeles
Michael Gallina , Vicia, St. Louis
Clare de Boer & Jess Shadbolt , King, NYC
Katianna Hong , The Charter Oak, St. Helena, California
Kevin Tien , Himitsu, Washington, D.C.
Kate Williams , Lady of the House, Detroit
Brady Williams , Canlis, Seattle

For more information on the winners, click here.

Tonight, the 2018 winners will be celebrated at FOOD & WINE's annual Best New Chefs party at Vandal on Bowery in New York City . The winners will also be featured in the July issue of FOOD & WINE and will be showcased at the FOOD & WINE Classic in Aspen from June 15-17 . This list comes on the heels of FOOD & WINE's recent print redesign and precedes the 40 th anniversary of the brand in September.

Capital One is the Presenting Sponsor of the 2018 FOOD & WINE Best New Chefs program and event. Best New Chefs event partners include BelGioioso Cheese, illy caffè, Opici Wines, S.Pellegrino Sparkling Natural Mineral Water, and Sterling Silver Premium Meats. Additionally, to celebrate the 30th anniversary of this franchise, the brand partnered with the Las Vegas Convention and Visitors Authority on a trip to Vegas for the July cover shoot and in-book feature for this year's Best New Chefs.

Follow @foodandwine on Twitter, Instagram, and Snapchat, and join the conversation with #FWBNC.


The 2020 James Beard Award Semifinalists

Announcing our 2020 Restaurant and Chef Award semifinalists! Read on for the semifinalists in all categories, from Outstanding Restaurant to Rising Star Chef. We'll announce the final Restaurant and Chef Award nominees, as well as the nominees for our Media and Restaurant Design Awards, in Philadelphia on Wednesday, March 25. The nominee announcement will begin at 9:00 A.M. ET and will be streamed live (check back soon for details). Nominees will also be announced in real time via our Twitter feed.

The 2020 James Beard Awards presented by Capital One will mark the 30th anniversary of America&rsquos most coveted and comprehensive honors for chefs, restaurants, journalists, authors, and other leaders in the food and beverage industry. The 2020 James Beard Awards Gala will take place on Monday, May 4, at the Lyric Opera of Chicago. The 2020 Leadership Awards will be held on Sunday, May 3 in Chicago, and the 2020 Media Awards will take place on Friday, April 24, at Pier Sixty at Chelsea Piers in New York City. Tickets to both the Awards Gala and the Media Awards will be on sale beginning March 25 at jamesbeard.org/awards.

Best New Restaurant

  • Automatic Seafood & Oysters, Birmingham, AL
  • Beit Rima, San Francisco
  • The Blind Goat, Houston
  • cocina al fondo, San Juan, PR
  • Cultura, Asheville, NC
  • Demi, Minneapolis
  • Eem, Portland, OR
  • Fox & the Knife, Boston
  • Gado Gado, Portland, OR
  • Gianna, New Orleans
  • Golden Diner, NYC
  • Il Nido, Seattle
  • iNDO, St. Louis
  • Kalaya, Philadelphia

Outstanding Baker

  • Kim Boyce, Bakeshop, Portland, OR
  • Spencer Budros, Pistacia Vera, Columbus, OH
  • Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, VA
  • Tova du Plessis, Essen Bakery, Philadelphia
  • Graison Gill, Bellegarde Bakery, New Orleans
  • Zachary Golper, Bien Cuit, Brooklyn, NY
  • Clyde Greenhouse, Kessler Baking Studio, Dallas
  • Don Guerra, Barrio Bread, Tucson, AZ
  • Briana Holt, tandem Coffee + bakery, Portland, ME
  • Maura Kilpatrick, Sofra Bakery, Cambridge, MA
  • Ayako Kurokawa, Burrow, Brooklyn, NY
  • Lisa Ludwinski, Sister Pie, Detroit
  • Moshit Mizrachi-Gabbitas, Janjou Pâtisserie, Boise, ID
  • David Norman, Easy Tiger Bake Shop & Beer Garden, Austin
  • Taylor Petrehn, 1900 Barker Bakery and Cafe, Lawrence, KS
  • Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, MO
  • Avery Ruzicka, Manresa Bread, Los Gatos, CA
  • Matthew Tinder, Saboteur Bakery, Bremerton, WA
  • Christopher Wilkins, Root Baking Co., Atlanta
  • Na Young Ma, Proof Bakery, Los Angeles

Outstanding Bar Program

  • Anvil Bar & Refuge, Houston
  • The Atomic Lounge, Birmingham, AL
  • The Baldwin Bar, Woburn, MA
  • Bar Leather Apron, Honolulu
  • Clavel Mezcaleria, Baltimore
  • Colita, Minneapolis
  • Existing Conditions, NYC
  • Expatriate, Portland, OR
  • Horse Inn, Lancaster, PA
  • Kimball House, Decatur, GA
  • La Factoría, San Juan, PR
  • Las Almas Rotas, Dallas
  • Leyenda, Brooklyn, NY
  • Little Rituals, Phoenix
  • Lost Lake, Chicago
  • OTOTO, Los Angeles
  • Novare Res Bier Café, Portland, ME
  • The Sugar House, Detroit
  • Trick Dog, San Francisco
  • Williams & Graham, Denver

Outstanding Chef (Presented by All-Clad Metalcrafters)

  • Andrew Carmellini, The Dutch, NYC
  • Ann Cashion, Johnny's Half Shell, Washington, D.C.
  • John Fleer, Rhubarb, Asheville, NC
  • Nobuo Fukuda, Nobuo at Teeter House, Phoenix
  • Sarah Grueneberg, Monteverde Restaurant, Chicago
  • Gavin Kaysen, Spoon and Stable, Minneapolis
  • Melissa Kelly, Primo, Rockland, ME
  • David Kinch, Manresa, Los Gatos, CA
  • Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
  • Corey Lee, Benu, San Francisco
  • Ludo Lefebvre, Trois Mec, Los Angeles
  • Donald Link, Herbsaint Restaurant, New Orleans
  • Maricel Presilla, Cucharamama, Hoboken, NJ
  • Missy Robbins, Lilia, Brooklyn, NY
  • Gabriel Rucker, Le Pigeon, Portland, OR
  • Holly Smith, Cafe Juanita, Kirkland, WA
  • Ana Sortun, Oleana, Cambridge, MA
  • Vikram Sunderam, Rasika, Washington, D.C.
  • Marc Vetri, Vetri Cucina, Philadelphia
  • Justin Yu, Theodore Rex, Houston

Outstanding Hospitality (Presented by American Airlines)

  • 15 Fox Place, Jersey City, NJ
  • 1919 Restaurant, San Juan, PR
  • The Angus Barn Steakhouse, Raleigh, NC
  • Black Trumpet, Portsmouth, NH
  • Brigtsen's, New Orleans
  • Canlis, Seattle
  • Chez Fonfon, Birmingham, AL
  • Dominique Ansel Bakery, NYC
  • HOBNOB, Racine, WI
  • Hugo's, Houston
  • Kai, Phoenix
  • Leon&rsquos Fine Poultry & Oyster Shop, Charleston, SC
  • Love Handle, Indianapolis
  • Marcel's by Robert Wiedmaier, Washington, D.C.
  • Mi Nidito Restaurant, Tucson, AZ
  • Mistral, Boston
  • Pekin Cafe & Lounge, Butte, MT
  • Saison, San Francisco
  • Swan Oyster Depot, San Francisco
  • Zingerman's Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef (Presented by Lavazza)

  • Antonio Bachour, Bachour, Coral Gables, FL
  • Neil Blazin, Driftwood Oven, Pittsburgh
  • Lincoln Carson, Bon Temps, Los Angeles
  • Ali and Kevin Cohane, Persephone, Jackson, WY
  • Renae Connolly, Benedetto, Cambridge, MA
  • Juan Contreras, Atelier Crenn, San Francisco
  • Megan Garrelts, Rye, Leawood, KS
  • Sylvia Gould, Kool Beanz Cafe, Tallahassee, FL
  • Maggie Huff, Homewood, Dallas
  • Margarita Manzke, République, Los Angeles
  • Claudia Martinez, Tiny Lou's, Atlanta
  • Mimi Mendoza, Senia, Honolulu
  • Diane Moua, Spoon and Stable, Minneapolis
  • Natasha Pickowicz, Flora Bar, NYC
  • Ricardo "Ricchi" Sanchez, Bullion Restaurant, Dallas
  • Emily Spurlin, Lula Cafe, Chicago
  • Krystle Swenson, Crawford & Son, Raleigh, NC
  • Katherine Thompson, Thompson Italian, Falls Church, VA
  • Miro Uskokovic, Gramercy Tavern, NYC
  • Country Velador, Super Chunk Sweets & Treats, Scottsdale, AZ

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

  • Boka, Chicago
  • Bolete, Bethlehem, PA
  • FIG, Charleston, SC
  • Fore Street, Portland, ME
  • Frasca Food and Wine, Boulder, CO
  • Hà VL, Portland, OR
  • House of Prime Rib, San Francisco
  • Jaleo, Washington, D.C.
  • Kogi BBQ, Los Angeles
  • Komi, Washington, D.C.
  • La Morada, NYC
  • Mai Lee Restaurant, Brentwood, MO
  • Michael's Genuine Food & Drink, Miami
  • Neptune Oyster, Boston
  • Pizzeria Bianco, Phoenix
  • The Original Ninfa's on Navigation, Houston
  • Quince, San Francisco
  • Restaurant Alma, Minneapolis
  • SriPraPhai, NYC
  • Sushi Den, Denver

Outstanding Restaurateur (Presented by Magellan Corporation)

  • Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
  • Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)
  • JoAnn Clevenger, Upperline Restaurant, New Orleans
  • Sameer Eid and Samy Eid, Birmingham, MI, and Detroit (Phoenicia, Forest, Leila)
  • Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
  • Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso)
  • Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Public Greens, Bar One Fourteen, and others)
  • Jennifer Jasinski, Beth Gruitch, Crafted Concepts, Denver (Rioja, Bistro Vendôme, Stoic & Genuine, and others)
  • Mike Mastro and Jeff Mastro, Prime Steak Concepts, Scottsdale, AZ (Dominick&rsquos Steakhouse, Steak 44, Ocean 44)
  • Thomas McNaughton, David Steele and David White, Ne Timeas Restaurant Group, San Francisco (Flour + Water, Central Kitchen, Trick Dog, and others)
  • Larry McGuire and Tom Moorman, McGuire Moorman Hospitality, Austin (Jeffrey's, Perla&rsquos, Pool Burger, and others)
  • James McSharry, Portsmouth, NH (Jumpin' Jay's Fish Cafe, Vida Cantina, Moxy, and others)
  • Ouita Michel, Ouita Michel Family of Restaurants, Lexington, KY (Holly Hill Inn, The Midway Bakery and Cafe, Honeywood, and others)
  • Willy Ng, Magic Gourmet Trading, San Francisco (Koi Palace, Dragon Beaux, Palette Tea House)
  • Akkapong Ninsom, Portland, OR (Langbaan, PaaDee, Hat Yai)
  • Steve Palmer, The Indigo Road, Charleston, SC (Indaco, The Macintosh, O-Ku Sushi, and others)
  • Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)
  • Cookie Till, Margate, NJ (Steve and Cookie's and No. 7311)
  • Tracy Vaught, H-Town Restaurant Group, Houston (Hugo's, Xochi, Caracol, and others)
  • Jason Wang, Xi'an Famous Foods, NYC

Outstanding Wine Program

  • Bacchanal Fine Wine & Spirits, New Orleans
  • Beholder, Indianapolis
  • Canard, Portland, OR
  • Cote Korean Steakhouse, NYC
  • Death & Taxes, Raleigh, NC
  • element 47 at The Little Nell, Aspen, CO
  • Flight Wine Bar, Washington, D.C.
  • FnB Restaurant, Scottsdale, AZ
  • Great China, Berkeley, CA
  • Grill 23 & Bar, Boston
  • haley.henry wine bar, Boston
  • Le Caveau, Philadelphia
  • L'Oursin, Seattle
  • Lucky Palace Restaurant, Bossier City, LA
  • Miller Union, Atlanta
  • The Morris, San Francisco
  • NIGHT + MARKET Sahm, Venice, CA
  • Ops, NYC
  • Rosie Cannonball, Houston
  • Spiaggia, Chicago

Outstanding Wine, Spirits, or Beer Producer

  • Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC
  • Jean Broillet, Tired Hands Brewing Company, Ardmore, PA
  • Cathy Corison, Corison Winery, St. Helena, CA
  • Brianne Day, Day Wines, Dundee, OR
  • Austin Evans and Richard Patrick, Cathead Distillery, Jackson, MS
  • David Favela, Border X Brewing, San Diego
  • Aaron Fox and Daniel de la Nuez, Forthave Spirits, Brooklyn, NY
  • Deirdre Heekin, La garagista Farm + Winery, Barnard, VT
  • Nancy Irelan and Mike Schnelle, Red Tail Ridge Winery, Penn Yan, NY
  • Marika Josephson and Aaron Kleidon, Scratch Brewing Company, Ava, IL
  • Drew Kulsveen, Willett Distillery, Bardstown, KY
  • Todd Leopold and Scott Leopold, Leopold Bros., Denver
  • Steve Luke, Cloudburst Brewing, Seattle
  • André Hueston Mack, Maison Noir Wines, McMinnville, OR
  • Kim McPherson, McPherson Cellars, Lubbock, TX
  • Amanda and Stephen Paul, (Whiskey Del Bac) by HAMILTON DISTILLERS, Tucson, AZ
  • Yoshihiro Sako, Den Sake Brewery, Oakland, CA
  • Jeffrey Stuffings and Michael Stuffings, Jester King Brewery & Kitchen, Austin
  • Rutger de Vink, RdV Vineyards, Delaplane, VA
  • Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

  • Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville
  • Angel Barreto, Anju, Washington, D.C.
  • Nicholas Bognar, iNDO, St. Louis
  • Trigg Brown, Win Son, Brooklyn, NY
  • Ana Castro, Thalia, New Orleans
  • Valerie Chang, Itamae, Miami
  • Bria Downey, Clay Pigeon Food and Drink, Fort Worth, TX
  • Alisha Elenz, mfk./Bar Biscay, Chicago
  • Robbie Felice, Viaggio Ristorante, Wayne, NJ
  • Rikki Giambruno, Hyacinth, St. Paul, MN
  • Mariana Gonzalez-Trasvina, Bar 'Cino, Newport, RI
  • Jesse Ito, Royal Izakaya, Philadelphia
  • Matthew Kammerer, The Harbor House Inn, Elk, CA
  • Zoë Kanan, Simon & The Whale, NYC
  • Liz Kenyon, Rupee Bar, Seattle
  • Jeanine Lamadieu, Yūgen, Chicago
  • Irene Li, Mei Mei, Boston
  • Gaby Maeda, State Bird Provisions, San Francisco
  • Daniela Moreira, Timber Pizza Co., Washington, D.C.
  • Henry Moso, Kabooki Sushi, Orlando, FL
  • Shota Nakajima, Adana, Seattle
  • Austin Nickel, Spuntino, Denver
  • Johnny Ortiz, / Shed, La Madera, NM
  • Lena Sareini, Selden Standard, Detroit
  • Ashleigh Shanti, Benne on Eagle, Asheville, NC
  • Kaitlin Steets, Theodore Rex, Houston
  • Cassie Shortino, Tratto, Phoenix
  • Maricela Vega, 8ARM, Atlanta
  • Paola Velez, Kith/Kin, Washington, D.C.
  • Jon Yao, Kato, Los Angeles

Best Chefs (Presented by Capital One)

Best Chef: California

  • Genet Agonafer, Meals by Genet, Los Angeles
  • Kim Alter, Nightbird, San Francisco
  • Val Cantu, Californios, San Francisco
  • Rocío Camacho, La Diosa de los Moles, Paramount, CA
  • Gabriela Cámara, Cala, San Francisco
  • Josef Centeno, Orsa & Winston, Los Angeles
  • Jeremy Fox, Birdie G's, Santa Monica, CA
  • Brandon Go, Hayato, Los Angeles
  • Brandon Jew, Mister Jiu's, San Francisco
  • Jessica Koslow, Sqirl, Los Angeles
  • Mourad Lahlou, Mourad, San Francisco
  • Mei Lin, Nightshade, Los Angeles
  • Ori Menashe and Genevieve Gergis, Bavel, Los Angeles
  • Niki Nakayama, n/naka, Los Angeles
  • Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco
  • Carlos Salgado, Taco María, Costa Mesa, CA
  • Joshua Skenes, Angler, San Francisco
  • James Syhabout, Commis, Oakland, CA
  • Karen Taylor Waikiki, El Molino Central, Boyes Hot Springs, CA
  • Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

  • James Anderson, Ray Ray's Hog Pit, Columbus, OH
  • Abra Berens, Granor Farm, Three Oaks, MI
  • Thai Dang, HaiSous, Chicago
  • Brian Jupiter, Frontier, Chicago
  • Gene Kato, Momotaro Restaurant and Izakaya, Chicago
  • Ji Hye Kim, Miss Kim Korean Restaurant, Ann Arbor, MI
  • Jason Hammel, Lula Cafe, Chicago
  • Andy Hollyday, Selden Standard, Detroit
  • Allie La Valle-Umansky, Jeremy Umansky, and Kenny Scott, Larder Delicatessen & Bakery, Cleveland
  • Abbi Merriss, Bluebeard, Indianapolis
  • Ethan Pikas, Cellar Door Provisions, Chicago
  • Noah Sandoval, Oriole, Chicago
  • Ryan Santos, Please, Cincinnati
  • John Shields and Karen Urie Shields, Smyth, Chicago
  • James Rigato, Mabel Gray, Hazel Park, MI
  • Mike Ransom, ima, Detroit
  • Mariya Russell, Kikkō, Chicago
  • Sarah Welch, Marrow, Detroit
  • Erick Williams, Virtue, Chicago
  • Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

  • Victor Albisu, Poca Madre, Washington, D.C.
  • Joey Baldino, Zeppoli, Collingswood, NJ
  • Sandeep "Sunny" Baweja, Lehja, Richmond, VA
  • Amy Brandwein, Centrolina, Washington, D.C.
  • Peter and Lisa Chang, Mama Chang, Fairfax, VA
  • Zenebech Dessu, Zenebech Restaurant, Washington, D.C.
  • Nicholas Elmi, Laurel, Philadelphia
  • Christian Frangiadis, Spork, Pittsburgh
  • Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ
  • Matthew Kern, Heirloom, Lewes, DE
  • Rich Landau, Vedge, Philadelphia
  • Danny Lee, Anju, Washington, D.C.
  • Cristina Martinez, South Philly Barbacoa, Philadelphia
  • Taylor Mason, LUCA, Lancaster, PA
  • Cagla Onal-Urel, Green Almond Pantry, Washington, D.C.
  • Peter Prime, Cane, Washington, D.C.
  • Dan Richer, Razza, Jersey City, NJ
  • Jon Sybert, Tail Up Goat, Washington, D.C.
  • Cindy Wolf, Charleston, Baltimore
  • Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Dane Baldwin, The Diplomat, Milwaukee
  • Andrea Baumgardner, BernBaum's, Fargo, ND
  • Karen Bell, Bavette La Boucherie, Milwaukee
  • Steven Brown, Tilia, Minneapolis
  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
  • Daniel del Prado, Martina, Minneapolis
  • Linda Duerr, The Restaurant at 1900, Mission Woods, KS
  • Michael Gallina, Vicia, St. Louis
  • Nicholas Goellner, The Antler Room, Kansas City, MO
  • Vaughn Good, Fox and Pearl, Kansas City, MO
  • Lona Luo, Lona's Lil Eats, St. Louis
  • Benjamin Maides, Au Courant Regional Kitchen, Omaha, NE
  • Jamie Malone, Grand Café, Minneapolis
  • Jesse Mendica, Olive + Oak, Webster Groves, MO
  • Loryn Nalic, Balkan Treat Box, Webster Groves, MO
  • Christina Nguyen, Hai Hai, Minneapolis
  • Sean Pharr, Mint Mark, Madison, WI
  • Joe Tripp, Harbinger, Des Moines, IA
  • Hai Truong, Ngon Vietnamese Bistro, St. Paul, MN
  • David Utterback, Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

  • Carrie Baird, Bar Dough, Denver
  • Jennifer Lyn Castle and Blake Spalding, Hell's Backbone Grill & Farm, Boulder, UT
  • Jeff Drew, Snake River Grill, Jackson, WY
  • Nick Fahs, David Barboza and Mike Blocher, Table X Restaurant, Salt Lake City
  • Caroline Glover, Annette, Aurora, CO
  • Briar Handly, HANDLE, Park City, UT
  • Duncan Holmes, Beckon, Denver
  • Peggi Ince-Whiting, Kyoto Japanese Restaurant, Salt Lake City
  • Suchada Johnson, Teton Thai, Teton Village, WY
  • Sarah Kelly, Petite 4, Boise, ID
  • Tommy Lee, Hop Alley, Denver
  • Brother Luck, Four by Brother Luck, Colorado Springs, CO
  • Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
  • Cindhura Reddy, Spuntino, Denver
  • Dana Rodriguez, Super Mega Bien, Denver
  • Moudi Sbeity and Derek Kitchen, Laziz Kitchen, Salt Lake City
  • Nick Steen, Walkers Grill, Billings, MT
  • Dave Wells, Tasting Room at Chico Hot Springs Resort & Spa, Pray, MT
  • Kelly Whitaker, The Wolf's Tailor, Denver
  • Luis Young, Penrose Room, Colorado Springs, CO

Best Chef: New York State

  • Einat Admony, Balaboosta, NYC
  • Albert Bartley, Top Taste, Kingston, NY
  • Emma Bengtsson, Aquavit, NYC
  • Nick Curtola, The Four Horsemen, NYC
  • David DiBari, The Cookery, Dobbs Ferry, NY
  • Eric Gao, O Mandarin, Hartsdale, NY
  • Sean Gray, Momofuku Ko, NYC
  • Brooks Headley, Superiority Burger, NYC
  • Jenny Kwak, Haenyeo, NYC
  • Chintan Pandya, Adda, NYC
  • Kyo Pang, Kopitiam, NYC
  • Junghyun Park, atomix, NYC
  • Carla Perez-Gallardo and Hannah Black, Lil&rsquo Deb's Oasis, Hudson, NY
  • Erik Ramirez, Llama Inn, NYC
  • Ann Redding and Matt Danzer, Uncle Boons, NYC
  • Angie Rito and Scott Tacinelli, Don Angie, NYC
  • Daniela Soto-Innes, ATLA, NYC
  • Jeremiah Stone and Fabián von Hauske, Wildair, NYC
  • Alex Stupak, Empellón, NYC
  • Helen You, Dumpling Galaxy, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

  • Unmi Abkin, Coco and the Cellar Bar, Easthampton, MA
  • Tyler Anderson, Millwright's Restaurant, Simsbury, CT
  • Tracy Chang, PAGU, Cambridge, MA
  • Cara Chigazola Tobin, Honey Road, Burlington, VT
  • Vien Dobui, CÔNG TỬ BỘT, Portland, ME
  • Carl Dooley, The Table at Season to Taste, Cambridge, MA
  • Tiffani Faison, Orfano, Boston
  • Devin Finigan, Aragosta at Goose Cove, Deer Isle, ME
  • Erin French, The Lost Kitchen, Freedom, ME
  • Mayumi Hattori, The Club Car, Nantucket, MA
  • Seizi Imura, Cafe Sushi, Cambridge, MA
  • Ben Jackson, Drifters Wife, Portland, ME
  • Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
  • James Mark, big king, Providence
  • Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME
  • Ravin Nakjaroen, Long Grain, Camden, ME
  • Cassie Piuma, Sarma, Somerville, MA
  • David Vargas, Vida Cantina, Portsmouth, NH
  • Derek Wagner, Nicks on Broadway, Providence
  • Douglass Williams, MIDA, Boston

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

  • Chera Amlag, Hood Famous Cafe + Bar, Seattle
  • Jay Blackinton, Hogstone, Orcas Island, WA
  • Peter Cho, Han Oak, Portland, OR
  • Logan Cox, Homer, Seattle
  • Gregory Gourdet, Departure Restaurant and Lounge, Portland, OR
  • Sun Hong, By Tae, Seattle
  • Chris Kajioka and Anthony Rush, Senia, Honolulu
  • Mitch Mayers, Sawyer, Seattle
  • Katy Millard, Coquine, Portland, OR
  • Sarah Minnick, Lovely's Fifty Fifty, Portland, OR
  • Kristen Murray, MÅURICE LUNCHEONETTE, Portland, OR
  • Keiji Nakazawa, Sushi Sho, Waikiki Beach, HI
  • Ryan Roadhouse, Nodoguro, Portland, OR
  • Beau Schooler, In Bocca Al Lupo, Juneau, AK
  • Sheldon Simeon, Lineage, Wailea, HI
  • Mutsuko Soma, Kamonegi, Seattle
  • Naoko Tamura, Shizuku by Chef Naoko, Portland, OR
  • Aaron Verzosa, Archipelago, Seattle
  • Chad White, Zona Blanca, Spokane, WA
  • Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

  • Blake Aguillard and Trey Smith, Saint-Germain, New Orleans
  • Lindsay Autry, The REGIONAL Kitchen & Public House, West Palm Beach, FL
  • Timon Balloo, Balloo Restaurant, Miami
  • Michael Beltran, Ariete, Coconut Grove, FL
  • Bill Briand, Fisher's at Orange Beach Marina, Orange Beach, AL
  • Paxx Caraballo Moll, Jungle BaoBao, San Juan, PR
  • Derek Emerson, CAET Seafood and Oysterette, Ridgeland, MS
  • Jose Enrique, Jose Enrique, San Juan, PR
  • Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
  • Luciana Giangrandi and Alex Meyer, Boia De, Miami
  • Hao Gong, LUVI Restaurant, New Orleans
  • Michael Gulotta, Maypop, New Orleans
  • Mason Hereford, Turkey and the Wolf, New Orleans
  • Timothy Hontzas, Johnny's Restaurant, Homewood, AL
  • Natalia Lucía Vallejo Rivera, cocina al fondo, San Juan, PR
  • Duane Nutter, Southern National, Mobile, AL
  • Niven Patel, Ghee Indian Kitchen, Miami
  • Rafael Rios, Yeyo's, Bentonville, AR
  • Austin Sumrall, White Pillars Restaurant and Lounge, Biloxi, MS
  • Isaac Toups, Toups' Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Katie Button, Cúrate, Asheville, NC
  • Gregory Collier, Uptown Yolk, Charlotte, NC
  • Adam Cooke, Topsoil Kitchen & Market, Travelers Rest, SC
  • Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
  • Steven Devereaux Greene, Herons, Cary, NC
  • Bryan Furman, B's Cracklin' BBQ, Atlanta
  • Josh Habiger, Bastion, Nashville
  • Meherwan Irani, Chai Pani, Asheville, NC
  • Kevin Johnson, The Grocery, Charleston, SC
  • Philip Krajeck, FOLK, Nashville
  • Joe Kindred, Kindred, Davidson, NC
  • Cheetie Kumar, Garland, Raleigh, NC
  • Jiyeon Lee and Cody Taylor, Heirloom Market BBQ, Atlanta
  • Leonard Lewis, Bones, Atlanta
  • Ricky Moore, SALTBOX Seafood Joint, Durham, NC
  • Annie Pettry, Decca, Louisville, KY
  • Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN
  • Julia Sullivan, Henrietta Red, Nashville
  • Vivek Surti, Tailor, Nashville
  • Shamil Velazquez, Delaney Oyster House, Charleston, SC

Best Chef: Southwest (AZ, NM, NV, OK)

  • Lisa Becklund, Living Kitchen Farm & Dairy, Depew, OK
  • Nicole Brisson, Locale, Las Vegas
  • Jeff Chanchaleune, Gun Izakaya, Oklahoma City
  • Alan Ji, Mott32, Las Vegas
  • Stephen Jones, the larder + the delta, Phoenix
  • Bernie Kantak, Citizen Public House, Scottsdale, AZ
  • Dan Krohmer, Other Mama, Las Vegas
  • Shinji Kurita, Shinbay Omakase Room, Scottsdale, AZ
  • Danielle Leoni, The Breadfruit & Rum Bar, Phoenix
  • Maria Mazon, BOCA Tacos y Tequila, Tucson, AZ
  • Josie and Teako Nunn, Sparky's Burgers BBQ and Espresso, Barbeque, & Espresso, Hatch, NM
  • Fernando Olea, Sazón Restaurant, Santa Fe
  • Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM
  • Chrysa Robertson, Rancho Pinot, Scottsdale, AZ
  • Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
  • Samantha Sanz, Talavera Restaurant, Scottsdale, AZ
  • Jeff Smedstad, Elote Cafe, Sedona, AZ
  • Kevin Snell, Amelia's Wood Fired Cuisine, Tulsa, OK
  • Ryan Swanson, Kai, Gila River Indian Community, Chandler, AZ
  • James Trees, Esther's Kitchen, Las Vegas

Best Chef: Texas

  • Dawn Burrell, Kulture, Houston
  • Kevin Fink, Emmer & Rye, Austin
  • Michael Fojtasek, Olamaie, Austin
  • Alexandra Gates, Cochineal, Marfa, TX
  • Manabu Horiuchi, Kata Robata, Houston
  • Anita Jaisinghani, Pondicheri, Houston
  • Molly McCook, Ellerbe Fine Foods, Fort Worth, TX
  • Steve McHugh, Cured, San Antonio
  • Aldo Mora, Cafe Central, El Paso, TX
  • Trong Nguyen, Crawfish & Noodles, Houston
  • Misti Norris, Petra and the Beast, Dallas
  • Alex Paredes, Carnitas Lonja, San Antonio
  • Esaul Ramos Jr., 2M Smokehouse, San Antonio
  • Regino Rojas, Revolver Taco Lounge, Dallas
  • Teiichi Sakurai, Tei-An, Dallas
  • Donny Sirisavath, Khao Noodle Shop, Dallas
  • Norma Frances "Tootsie" Tomanetz, Snow's BBQ, Lexington, TX
  • Jason Vaughan, Nancy's Hustle, Houston
  • Iliana de la Vega, El Naranjo Restaurant, Austin
  • Laurie Williamson, RANCHO LOMA, Talpa, TX

The James Beard Awards are Presented by Capital One

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Watch the video: MasterChef Greece 2019 - Η οντισιόν της Μαρίας Τσαπράνη. (December 2021).