2015 JAMES BEARD FOUNDATION AWARDS NOMINEES ANNOUNCED

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.

 

Photo Credit: http://www.jamesbeard.org/

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