The James Beard Foundation is proud to announce the final nominees for the 2015 James Beard Foundation Awards presented by Lexus. The nominees were announced today during a breakfast at the James Beard House in New York City, hosted by Susan Ungaro, James Beard Foundation president; executive vice-president, Mitchell Davis; Emily Luchetti, chair of the Foundation’s board of trustees; and John Washko, trustee and chair of the Awards committee. The 2015 James Beard Foundation Book Awards For books published in English in 2014. Winners will be announced on April 24, 2015. The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 24, 2015.

Nominees in 59 categories were announced in the Foundation’s various awards programs, including Restaurant and Chef, Restaurant Design, and Book, Broadcast and Journalism. In addition, previously announced special achievement award honorees were highlighted, including Lifetime Achievement, Humanitarian of the Year, Who’s Who, and the America’s Classics.


Multiple James Beard Award–winning TV host, author, and chef Alton Brown will host the 2015 James Beard Foundation Awards presented by Lexus. The highly anticipated James Beard Awards ceremony and gala reception will take place on Monday, May 4, 2015, at Lyric Opera of Chicago. On Friday, April 24, 2015, Carla Hall, co-host of ABC’s The Chew, will host the annual James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists, at Pier Sixty at Chelsea Piers in New York City.

The James Beard Foundation Awards Ceremony and Gala Reception will be open to the public, and hand out awards for the Restaurant and Chef including America’s Classics and Restaurant Design categories will be handed out, along with special achievement awards including Humanitarian of the Year, Lifetime Achievement and Who’s Who of Food and Beverage in America. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

A native of Nashville, Hall’s food journey began at L’Academie de Cuisine in Maryland, after returning from a trip throughout Europe that awakened her passion for food. Upon completing her culinary training, she went on to work as a sous Chef at the Henley Park Hotel in Washington D.C. and later served as Executive Chef at both The State Plaza Hotel and The Washington Club. Hall’s approach to cooking blends her classic French training and southern upbringing, both of which she has carried through to her artisan cookie company, Carla Hall Petite Cookies, as well as her restaurant, Carla Hall’s Southern Kitchen, slated to open in New York City later this year.

The 2015 James Beard Foundation Awards Nominees are:

2015 James Beard Foundation Restaurant and Chef Awards

Winners will be announced on May 4, 2015

Outstanding Chef Presented by All-Clad Metalcrafters Presented to a working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

Michael Anthony, Gramercy Tavern, NYC

Sean Brock, Husk, Charleston, SC

Suzanne Goin, Lucques, Los Angeles

Donald Link, Herbsaint, New Orleans

Marc Vetri, Vetri, Philadelphia

Rising Star Chef of the Year Presented by S.Pellegrino® Sparkling Natural Mineral Water A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Tanya Baker, Boarding House, Chicago

Alex Bois, High Street on Market, Philadelphia

Erik Bruner-Yang, Toki Underground, Washington, D.C.

Jessica Largey, Manresa, Los Gatos, CA

Cara Stadler, Tao Yuan, Brunswick, ME

Ari Taymor, Alma, Los Angeles

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

Curtis Duffy, Grace, Chicago

Jonathon Sawyer, Greenhouse Tavern, Cleveland

Paul Virant, Vie, Western Springs, IL

Erling Wu-Bower,

Nico Osteria, Chicago

Andrew Zimmerman, Sepia, Chicago

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

Joe Cicala, Le Virtù, Philadelphia

Spike Gjerde, Woodberry Kitchen, Baltimore

Rich Landau, Vedge, Philadelphia

Greg Vernick, Vernick Food & Drink, Philadelphia

Cindy Wolf, Charleston, Baltimore


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

Paul Berglund, The Bachelor Farmer, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Gerard Craft, Niche, Clayton, MO

Michelle Gayer, Salty Tart, Minneapolis

Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

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

Karen Akunowicz, Myers + Chang, Boston

Barry Maiden, Hungry Mother, Cambridge, MA

Masa Miyake, Miyake, Portland, ME

Cassie Piuma, Sarma, Somerville, MA

Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR

Renee Erickson, The Whale Wins, Seattle

Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: New York City (Five Boroughs)

Marco Canora, Hearth

Mario Carbone and Rich Torrisi, Carbone

Mark Ladner, Del Posto

Anita Lo, Annisa

Ignacio Mattos, Estela

Jonathan Waxman, Barbuto

Best Chef: South (AL, AR, FL, LA, MS, PR)

Vishwesh Bhatt, Snackbar, Oxford, MS

Justin Devillier, La Petite Grocery, New Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Slade Rushing, Brennan’s, New Orleans

Alon Shaya, Domenica, New Orleans

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

John Fleer, Rhubarb, Asheville, NC

Edward Lee, 610 Magnolia, Louisville, KY

Steven Satterfield, Miller Union, Atlanta

Jason Stanhope, FIG, Charleston, SC

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Kevin Binkley, Binkley’s, Cave Creek, AZ

Aaron Franklin, Franklin Barbecue, Austin

Bryce Gilmore, Barley Swine, Austin

Hugo Ortega, Hugo’s, Houston

Martín Rios, Restaurant Martín, Santa Fe, NM

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Matthew Accarrino, SPQR, San Francisco

Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco

Michael Cimarusti, Providence, Los Angeles

Corey Lee, Benu, San Francisco

Jon Shook and Vinny Dotolo, Animal, Los Angeles

Outstanding Pastry Chef

A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Dana Cree, Blackbird, Chicago

Maura Kilpatrick, Oleana, Cambridge, MA

Dahlia Narvaez, Osteria Mozza, Los Angeles

Ghaya Oliveira, Daniel, NYC

Christina Tosi, Momofuku, NYC

Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water Presented to a restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Blue Hill at Stone Barns, Pocantico Hills, NY

Highlands Bar and Grill, Birmingham, AL

Momofuku Noodle Bar, NYC

Per Se, NYC

The Spotted Pig, NYC

Outstanding Restaurateur

Presented to a working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

JoAnn Clevenger, Upperline, New Orleans

Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)

Michael Mina, Mina Group, San Francisco (Michael Mina, RN74, Bourbon Steak, and others)

Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy’s Back Street Kitchen, and Cindy’s Waterfront at the Monterey Bay Aquarium)

Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula’s Garden, Serpico, and others)

Best New Restaurant Presented by True Refrigeration® – Presented to a restaurant opened in 2014 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

Bâtard, NYC

Central Provisions, Portland, ME

Cosme, NYC

Parachute, Chicago

Petit Trois, Los Angeles

The Progress, San Francisco

Spoon and Stable, Minneapolis

Outstanding Baker

Joanne Chang, Flour Bakery + Cafe, Boston

Mark Furstenberg, Bread Furst, Washington, D.C.

Jim Lahey, Sullivan Street Bakery, NYC

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

William Werner, Craftsman and Wolves, San Francisco

Outstanding Bar Program Presented by Tanqueray No. TEN® presented to an establishment that displays and encourages excellence in cocktail, spirits, and/or beer service.

Arnaud’s French 75 Bar, New Orleans

Bar Agricole, San Francisco

Maison Premiere, Brooklyn, NY

Trick Dog, San Francisco

The Violet Hour, Chicago

Outstanding Service Presented by Goose Island Beer Company – Presented to a restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

The Barn at Blackberry Farm, Walland, TN

Marea, NYC

Quince, San Francisco

Restaurant August, New Orleans Topolobampo, Chicago

Outstanding Wine Program – Presented to a restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

A16, San Francisco

Bern’s Steak House, Tampa, FL

FIG, Charleston, SC McCrady’s, Charleston,

SC Spago, Beverly Hills, CA

Outstanding Wine, Beer, or Spirits Professional Presented by BACARDÍ® GRAN RESERVA – Presented to a winemaker, brewer, or spirits professional who has had a significant impact on the wine, beer and spirits industry nationwide. Candidates must have been in the profession for at least 5 years. Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM

Ted Lemon, Littorai Wines, Sebastopol, CA

Rajat Parr, Mina Group, San Francisco

Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY

2015 James Beard Foundation America’s Classics

Archie’s Waeside, Le Mars, IA. Owner: Robert Rand

Beaumont Inn, Harrodsburg, KY Owners: Elizabeth and Dixon Dedman, Helen and Chuck Dedman

Guelaguetza, Los Angeles. Owners: The Lopez Family

Sally Bell’s Kitchen, Richmond, VA. Owners: Martha Crowe Jones and Scott Jones

Sevilla Restaurant, NYC. Owners: Jose Lloves and Bienvenido Alvarez

2015 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a list of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Begun in 1984 by Cook’s Magazine, the Who’s Who has been administered by the James Beard Foundation since 1990. Each year, a ballot of 20 possible candidates is created and distributed to the entire Who’s Who group for voting.

This year’s Who’s Who honorees join an impressive group of over 250 of our country’s most respected food industry leaders,” said Susan Ungaro, president of the James Beard Foundation. “Their impact on cultural cuisine, food production and mixology is both substantial and exciting.”

Allan Benton, Pork Producer and Purveyor, Madisonville, TN – The owner of Benton’s Smoky Mountain Country Hams, Allan Benton has been described by Saveur magazine as “one of the most respected producers in the United States.” Benton grew up in a family that raised hogs and cured their own country hams and bacon, and he has continued this tradition ever since giving up a career as a guidance counselor and purchasing a small, ramshackle ham business in 1973. Since then Benton’s hams and bacon have become the standard against which all others are measured. Slow-cured with salt, brown sugar, and sodium nitrate and aged for at least 9 months, the meat maestro’s pork products are sought after by top chefs like Sean Brock, David Chang, and Hugh Acheson.

Dale DeGroff, Mixologist, NYC –  Master Mixologist Dale DeGroff, a.k.a. King Cocktail, developed his extraordinary talent tending bar at esteemed establishments, most notably New York’s famous Rainbow Room, where in the 1980s he pioneered a gourmet approach to recreating classic cocktails. DeGroff has since been credited with reinventing the bartending profession and setting off a cocktail revival that continues to flourish. Winner of the 2009 James Beard Award for Outstanding Wine & Spirits Professional and author of The Essential Cocktail and The Craft of the Cocktail, DeGroff has been hugely influential in the bar world for over three decades. He is also a partner in the award-winning bar training program Beverage Alcohol Resource (BAR) and the founding president of the Museum of the American Cocktail.


Wylie Dufresne, Chef and Restaurateur, NYC – Wylie Dufresne is a celebrated chef and restaurateur and a pioneer of molecular gastronomy. Dufresne began his career at the International Culinary Center (formerly the French Culinary Institute) before working for Jean-Georges Vongerichten at JoJo and Jean Georges in New York and Prime Steakhouse at the Bellagio in Las Vegas. In 1999 Dufresne became the opening chef at 71 Clinton Fresh Food, where he quickly established himself as a culinary trailblazer. He opened wd~50 in 2003, where his creative, eclectic, hyper-modern cooking earned national acclaim and a three-star review in the New York Times from Frank Bruni in 2008. The restaurant also received one star from the Michelin Guide in 2006, an accolade it retained in each subsequent year until its closing in November of 2014. Dufresne has been nominated for multiple James Beard Awards, including seven consecutive years in the running for Best Chef: New York, an award he won in 2013. Alder, Dufresne’s second restaurant, opened in Manhattan’s East Village in March 2013.

Nathalie Dupree, Cookbook Author and Television Personality, Charleston – Nathalie Dupree is the author of fourteen cookbooks and the host of more than 300 national and international cooking shows that have aired on PBS, the Food Network, and the Learning Channel. She has earned wide recognition for her work, including three James Beard Awards and numerous other honors. Dupree is best known for her approachability and her deep understanding of Southern food; her 1986 book and television series, New Southern Cooking, helped introduce the rest of the country to both traditional and modern Southern cuisine. A former chef, Dupree spent ten years directing Rich’s Cooking School in Atlanta, where she taught thousands of students. She is a founder and past president of the International Association of Culinary Professionals (IACP), a founder and board member of Southern Foodways, and a founder and past president of two chapters of Les Dames d’Escoffier, who awarded Dupree the prestigious national honor of “Grande Dame.” The Maître Cuisiniers de France gave Dupree its 2013 Woman of the Year Award. She continues to write about food and is currently working on a memoir.

Maricel Presilla, Chef, Restaurateur, and Cookbook Author, Hoboken, NJ  – Maricel E. Presilla is an award-winning author, chef, and restaurateur who is widely recognized as one of the nation’s preeminent experts on the cuisines of Latin America. In 2013 her magnum opus, Gran Cocina Latina: The Food of Latin America, was honored as Cookbook of the Year by the James Beard Foundation and Best General Cookbook by the IACP. She was named the Beard Foundation’s Best Chef: Mid-Atlantic in 2012, and is a semifinalist for the 2015 Outstanding Chef award. A Cuban native and Miami émigré, Presilla is currently the chef and co-owner of restaurants Zafra and Cucharamama, as well as Latin gourmet market, bakery, and chocolate shop Ultramarinos, all of which are in Hoboken, New Jersey. Presilla is also extremely knowledgeable about Latin American chocolate production: in addition to having authored The New Taste of Chocolate: A Cultural and Natural History of Chocolate with Recipes, she’s also the president of Gran Cacao, a Latin American marketing company that specializes in heirloom cacao beans, a board member for the Fine Chocolate Industry Association and America’s partner of the International Chocolate Awards, the world’s largest independent chocolate competition.

2015 James Beard Foundation Humanitarian of the Year – Michael Nischan, CEO, President and Co-Founder of Wholesome Wave Westport, CT

2015 James Beard Foundation Lifetime Achievement Award – Richard Melman Lettuce Entertain You Enterprises, Chicago

2015 James Beard Foundation Outstanding Restaurant Design Awards. Winners will be announced on May 4, 2015

75 Seats and Under  – For the best restaurant design or renovation in North America since January 1, 2012

Design Firm: Bureau of Architecture and Design

Designers: James Gorski and Tom Nahabedian

Project: Brindille, Chicago


Design Firm: Condor Construction

Designers: Matthew Maddy

Project: Colonia Verde, Brooklyn, NY


Design Firm: Michael R. Davis Architects & Interiors

Designers: Michael R. Davis and Ronald J. Nemec

Project: Fish & Game, Hudson, NY


76 Seats and Over

For the best restaurant design or renovation in North America since January 1, 2012

Design Firm: Parts and Labor Design

Designers: Andrew Cohen and Jeremy Levitt

Project: The Grey, Savannah, GA


Design Firm: Shea, Inc.

Designers: Cori Kuechenmeister and David Shea

Project: Spoon and Stable, Minneapolis


Design Firm: SOMA

Designers: Michel Abboud

Project: Workshop Kitchen + Bar, Palm Springs, CA


American Cooking:

Heritage, Sean Brock (Artisan)

The New England Kitchen: Fresh Takes on Seasonal Recipes, Erin Byers Murray and Jeremy Sewall (Rizzoli New York)

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star, State Terry Thompson-Anderson (University of Texas Press)

Baking and Dessert Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere Dorie Greenspan (Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads, Kathleen Weber (Artisan)

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & NonWheat Flours, Alice Medrich (Artisan)


Death & Co: Modern Classic Cocktails, with More than 500 Recipes, Alex Day, Nick Fauchald, and David Kaplan (Ten Speed Press)

Liquid Intelligence: The Art and Science of the Perfect Cocktail, Dave Arnold (W. W. Norton & Company)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes Talia Baiocchi (Ten Speed Press)

Cooking from a Professional Point of View Bar Tartine: Techniques & Recipes Nicolaus Balla and Cortney Burns (Chronicle Books)

Never Trust a Skinny Italian Chef Massimo Bottura (Phaidon Press)

Relæ: A Book of Ideas Christian F. Puglisi (Ten Speed Press)

Focus on Health

A Change of Appetite: Where Healthy Meets Delicious Diana Henry (Mitchell Beazley)

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing Keith Schroeder (Oxmoor House)

Nom Nom Paleo: Food for Humans Henry Fong and Michelle Tam (Andrews McMeel Publishing)

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking Faith Durand and Sara Kate Gillingham (Clarkson Potter)

Marcus Off Duty: The Recipes I Cook at Home Marcus Samuelsson (Rux Martin/Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook The Editors of Saveur (Weldon Owen)


The Cuban Table: A Celebration of Food, Flavors, and History Ana Sofía Peláez (St. Martin’s Press)

My Paris Kitchen: Recipes and Stories David Lebovitz (Ten Speed Press)

Yucatán: Recipes from a Culinary Expedition David Sterling (University of Texas Press)


In Her Kitchen: Stories and Recipes from Grandmas Around the World Photographer: Gabriele Galimberti (Clarkson Potter)

A New Napa Cuisine Photographer: Jen Munkvold and Taylor Peden (Ten Speed Press)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes Photographer: Ed Anderson (Ten Speed Press)

Reference and Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Adam Danforth (Storey Publishing)

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet Amy Bentley (University of California Press)

The Spice & Herb Bible (Third Edition) Ian and Kate Hemphill (Robert Rose)

Single Subject

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes Jennifer McLagan (Ten Speed Press)

Charcutería: The Soul of Spain Jeffrey Weiss (Agate Surrey)

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient Michael Ruhlman (Little, Brown and Company)

Vegetable Focused and Vegetarian At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well Amy Chaplin (Roost Books)

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi Yotam Ottolenghi (Ten Speed Press)

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company Mark Scarbrough and Bruce Weinstein (Rodale Books)

Writing and Literature

The Chain: Farm, Factory, and the Fate of Our Food Ted Genoways (HarperCollins Publishers)

The Language of Food: A Linguist Reads the Menu Dan Jurafsky (W. W. Norton & Company)

The Third Plate: Field Notes on the Future of Food Dan Barber (Penguin Press)

2015 James Beard Foundation Broadcast and New Media Awards Presented by Lenox Tableware and Gifts For television, webcast, and radio programs aired in 2014. Winners will be announced on April 24, 2015.


Eat This Podcast

Host: Jeremy Cherfas

Producer: Jeremy Cherfas

Airs on: eatthispodcast.com

The Feed

Podcast Hosts: Rick Bayless and Steve Dolinsky

Producers: Matt Cunningham and Steve Dolinsky

Airs on: soundcloud.com/thefeedpodcast


Host: Tina Antolini

Producers: Tina Antolini and the Southern Foodways Alliance

Airs on: southernfoodways.org/gravy

Radio Show/Audio

Webcast All Things Considered’s “Found Recipes”

Host: Melissa Block, Audie Cornish, and Robert Siegel

Producers: Julia Redpath Buckley, Serri Graslie, and Melissa Gray

Airs on: NPR

Hidden Kitchens World

Hosts: The Kitchen Sisters (Davia Nelson and Nikki Silva)

Producer: The Kitchen Sisters (Davia Nelson and Nikki Silva)

Airs on: NPR

Quick Bites

Host: Vivian Goodman

Producer: Vivian Goodman

Airs on: WKSU


A Film About Coffee

Director: Brandon Loper

Producers: Dalia Burde and Brandon Loper

Airs on: vimeo.com/ondemand/afilmaboutcoffee

Food Chains

Host: Forest Whitaker

Director: Sanjay Rawal Producers: Hamilton Fish, Smriti Keshari, Eva Longoria, and Eric Schlosser

Airs: iTunes and Netflix

Hey Bartender

Host: Douglas Tirola

Producers: Susan Bedusa and Douglas Tirola

Airs on: Showtime

Television Program, In Studio or Fixed Location

Bobby Flay’s Barbecue Addiction

Host: Bobby Flay Producers: Bobby Flay and Kim Martin

Airs on: Food Network

Martha Stewart’s Cooking School

Host: Martha Stewart

Producers: Greta Anthony, Kimberly Miller Olko, Martha Stewart, Calia Brencsons-Van Dyk, and Lisa Wagner

Airs On: PBS

Sara’s Weeknight Meals

Host: Sara Moulton

Producers: Natalie Gustafson, Adrienne Hammel, and Sara Moulton

Airs on: PBS

Television Program, On Location

Bizarre Foods

Host: Andrew Zimmern

Producers: Andrew Zimmern and Tremendous Entertainment

Airs on: Travel Channel

A Chef’s Life

Host: Vivian Howard

Producers: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery, and Rex Miller

Airs on: PBS

The Mind of a Chef

Host: Anthony Bourdain

Producers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia

Airs on: PBS

Television Segment

CBS This Morning’s “The Dish”

Host: Anthony Mason and Vinita Nair

Producers: Brian Applegate, Greg Mirman, and Marci Waldman

Airs on: CBS

The Hungry Hound

Host: Steve Dolinsky

Producer: Irit Nayden

Airs on: ABC 7 Chicago


WCCO This Morning’s “DeRusha Eats”

Host: Jason DeRusha

Producer: Jason DeRusha

Airs on: WCCO

Video Webcast, Fixed Location and/or Instructional


Host: Grant Lee Crilly and Chris Young

Producer: Kristina Krug

Airs on: chefsteps.com

Thirsty For…

Producers: Jay Holzer and Eric Slatkin

Airs on: youtube.com/tastemade

You’re Eating It Wrong

Hosts: Dan Pashman

Producers: Joe T. Lin, Alex Lisowski, Fritz Manger, Justin Marshall, Max Osswald, Adam Silver, and Michael Singer

Airs on: cookingchanneltv.com/wrong

Video Webcast, On Location


Host: Liza de Guia

Producer: Liza de Guia

Airs on: foodcurated.com

Kitchen Vignettes

Host: Aube Giroux

Producers: Aube Giroux

Airs on: pbs.org/food/blogs/kitchen-vignettes

The Perennial Plate: Africa and the Americas

Hosts: Mirra Fine and Daniel Klein

Producers: Mirra Fine and Daniel Klein

Airs on: theperennialplate.com

Visual and Technical Excellence

A Chef’s Life

Producers: Cynthia Hill, Vivian Howard, Ben Knight, Selena Lauterer, Malinda Maynor Lowery, and Rex Miller

Airs on: PBS

The Grill Iron

Producers: Jay Holzer, Gab Taraboulsy, and Clenét Verdi-Rose

Airs on: tastemade.com

Wall of Fire: A ChefSteps Story

Producer: Kristina Krug

Airs on: chefsteps.com

Outstanding Personality/Host

Host: Vivian Howard

A Chef’s Life

Airs on: PBS


Host: Ina Garten

Barefoot Contessa: Back to Basics

Airs on: Food Network


Host: Pete Evans

Moveable Feast with Fine Cooking

Airs on: PBS


2015 James Beard Foundation Journalism Awards For articles published in English in 2014. Winners will be announced on April 24, 2015. The winner of the Publication of the Year Award will be announced on April 24, 2015.

Dining and Travel

“Eating Well at the End of the Road”

Julia O’Malley


“How the Vikings Conquered Dinner”

Brett Martin


The India Issue

The Editors of Saveur


Food and Culture

“The Lost Apples of the South”

Rowan Jacobsen and the Southern Living Test Kitchen

Southern Living

“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers” Rebecca Flint Marx, San Francisco Magazine

What Happens When All-Star Chefs Get in Bed with Big Food?”, Mike Sula, Chicago Reader

Food and Health

“Against the Grain”, Michael Specter, The New Yorker

“Bred to Perfection”, Ben Paynter, Wired

“The Wild World Within”, Gretel H. Schueller, EatingWell

Food-Related Columns

“David Chang’s Kitchen”, David Chang, GQ

“The Food Lab”, Kenji López-Alt, Serious Eats

“Unearthed”, Tamar Haspel, The Washington Post

Food Coverage in a General-Interest Publication

GQ, The Editors of GQ

Los Angeles Magazine, Lesley Bargar Suter

Roads & Kingdoms, The Editors of Roads & Kingdoms

San Francisco Chronicle, The “Food + Home” Staff

Food Politics, Policy, and the Environment

“California Goes Nuts”, Tom Philpott, Mother Jones

“Hungry for Savings,” “Save Money. Live Better,” “The Secret Life of a Food Stamp”, Krissy Clark, Slate/Marketplace

“The Quinoa Quarrel: Who Owns the World’s Greatest Superfood?”, Lisa M. Hamilton, Harper’s

Group Food Blog

First We Feast


Grub Street

Home Cooking

“Cabbage Craft”, Kathy Gunst, EatingWell

“Lunch al Desko”, Julia Kramer, Bon Appétit

“The Truth Behind Cookbook Recipes”, Julia Bainbridge, Yahoo! Food


“Giving & Thanking”, Ben Schott with the Bon Appétit Editors, Bon Appétit

“Goodbye to All That Sugar, Spice, and Fat”, Lisa Hanawalt, Lucky Peach

“Underfinger”, Chris Stang, The Infatuation

Individual Food Blog

Orangette, Molly Wizenberg

Poor Man’s Feast, Elissa Altman

Three Little Halves, Aleksandra Mojsilovic

Personal Essay

“Deus X-Mas China”, Lucas Peterson, Lucky Peach

“Life in Chains: Finding Home at Taco Bell”, John DeVore, Eater

“Requiem for a Fish Sandwich”, Rick Bragg, Garden and Gun


“Élite Meat”, Dana Goodyear, The New Yorker

“Jeremiah Tower’s Invincible Armor of Pleasure”, John Birdsall, Eater

“The Leftovers: Paula Deen and the Martyrdom Industrial Complex”, Taffy Brodesser-Akner, Matter

Visual Storytelling

“Food52’s Guide to Thanksgiving” Ryan Hamilton, Michael Hoffman, Timothy McSweeney, Ryan Merrill, and James Ransom, Food52

“Le Kale Project”, Caitlin Riley, Dark Rye

“Make”, Gillian Duffy, New York

Wine, Spirits, and Other Beverages

“In New Orleans, Terrific Cocktails Never Went out of Fashion”, M. Carrie Allan, The Washington Post

“Into the Vines”, Gabrielle Hamilton, AFAR

“OMFG it’s the PSL!”, Allecia Vermillion, Seattle Met

Craig Claiborne Distinguished Restaurant Review Award

“Abe Fisher,” “Mole Poblano,” “Volvér Lays It on Thick”, Craig LaBan, The Philadelphia Inquirer

“Artisanal-Everything Roberta’s Defies the Stereotypes” “Once an Icon, Per Se is Showing its Age,” “Six Reasons Why Cosme is One of NYC’s Most Relevant New Restaurants”, Ryan Sutton, Eater

“Bollywood Theater’s Spicy Sequel in Southeast,” ”Charting the Rise of Portland’s Hottest UnRestaurants,” “How I Learned to Stop Worrying and Love Måurice”, Karen Brooks, Portland Monthly

MFK Fisher Distinguished Writing Award

“Fixed Menu”, Kevin Pang, Lucky Peach

“Life in Chains: Finding Home at Taco Bell”, John DeVore, Eater

“That Fish Cray”, Adam Gollner, Lucky Peach


Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.

The 2015 James Beard Foundation Awards are presented by Lexus; in association with HMSHost, the Illinois Office of Tourism and Mariano’s; and the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, BACARDÍ® GRAN RESERVA, Lenox Tableware and Gifts, True Refrigeration®; Supporting Sponsors: Acqua Panna® Natural Spring Water, Brand USA, Breville, Fine European Wines from Bulgaria, Goose Island Beer Company, Lavazza, S.Pellegrino® Sparkling Natural Mineral Water, Skuna Bay Salmon, Valrhona; Gala Reception Sponsors: Braveheart Black Angus Beef from PERFORMANCE Foodservice, Celebrity Cruises®, Ecolab, Groupon, Tanqueray No. TEN®, Waldorf Astoria Hotels & Resorts; with additional support from: Chefwear, VerTerra Dinnerware, and Wisconsin Cheese. The James Beard Foundation also gratefully acknowledges the generous support of the Chicago Department of Aviation, Choose Chicago and the Illinois Restaurant Association.

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives. One such project is the next world’s fair, Expo Milano 2015, for which the James Beard Foundation is co-leading the effort for the State Department to design and produce the USA Pavilion, a global gathering of 147 countries addressing the challenges of how we will feed ourselves in the future. The pavilion, whose theme will be “American Food 2.0: United to Feed the Planet,” will showcase America’s contributions to global food security and gastronomy. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices.