Close

Cart

Total $0.00

Checkout

NEW YORK, NY (March 16, 2017) - The James Beard Foundation is proud to announce the nominees for the 2017 James Beard Foundation Awards. The nominees were announced today during a breakfast at a.o.c. in Los Angeles, California, hosted by Susan Ungaro, James Beard Foundation president; Mitchell Davis, executive vice-president; Emily Luchetti, chair of the James Beard Foundation’s Board of Trustees; Anne Quatrano, chair of the 2017 Awards committee; and Suzanne Goin, James Beard Award-winner and chef/owner of a.o.c.

“Our Foundation is thrilled to bring our nominees announcement to the dynamic food city of Los Angeles, home to over 25 chef and restaurant award winners,” said James Beard Foundation president Susan Ungaro. “We wish the nominees in all categories the best of luck at this year’s Awards ceremonies, and congratulate the winners in several categories announce for the first time today, including Who’s Who of Food & Beverage in America and the 2017 Design Icon honoree.”

Winners of the 2017 James Beard Awards for the following nominees will be announced at the James Beard Awards Gala at the Lyric Opera of Chicago on Monday, May 1, 2017. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and furthers the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. 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 2017 James Beard Foundation Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with the Chicago Department of Aviation, HMSHost, Illinois Office of Tourism, and Mariano's as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, S.Pellegrino® Sparkling Natural Mineral Water, True Refrigeration®; Supporting Sponsors: Breville®, Hyatt, Lavazza, Robert Mondavi Winery, Skuna Bay Salmon, Valrhona; Gala Reception Sponsors: Ecolab, Kendall College, Windstar Cruises; with additional support from: Chefwear, VerTerra Dinnerware.

2017 James Beard Foundation Restaurant Design Awards

Winners will be announced on May 1, 2017.

75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2014)
Firm: AvroKO
Designers: Kristina O’Neal, William Harris, Adam Farmerie, Greg Bradshaw
Project: SingleThread, Healdsburg, California

Firm: Guga
Designer: Jeff Guga
Project: Kismet, Los Angeles

Firm: Ken Fulk Inc.
Designers: Tiffany Kramer and Jon de la Cruz
Project: Leo’s Oyster Bar, San Francisco

76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2014)
Firm: AvroKO
Designers: Kristina O’Neal, Adam Farmerie, Greg Bradshaw, William Harris
Project: Momotaro, Chicago

Firm: Home Studios
Designers: Evan and Oliver Haslegrave
Project: Gwen Butcher Shop & Restaurant, Los Angeles

Firm: Meyer Davis
Designers: Will Meyer, Gray Davis, Katie McPherson
Project: St. Cecilia, Atlanta

 

2017 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant (Presented by True Refrigeration®)
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

In Situ
San Francisco

Le Coucou
NYC

Olmsted
Brooklyn, NY

Pineapple and Pearls
Washington, D.C.

Tartine Manufactory
San Francisco

Outstanding Baker
A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been working as a baker or pastry chef for at least five years.

Ken Forkish
Ken’s Artisan Bakery
Portland, OR

Mark Furstenberg
Bread Furst
Washington, D.C.

Zachary Golper
Bien Cuit
Brooklyn, NY

Belinda Leong and Michel Suas
B. Patisserie
San Francisco

Greg Wade
Publican Quality Bread
Chicago

Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.

Arnaud’s French 75 Bar
New Orleans

Bar Agricole
San Francisco

Clyde Common
Portland, OR

Cure
New Orleans

The Dead Rabbit
NYC

Outstanding Chef (Presented by All-Clad Metalcrafters)
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been working as a chef for the past five years.

Gabrielle Hamilton
Prune
NYC

David Kinch
Manresa
Los Gatos, CA

Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA

Donald Link
Herbsaint
New Orleans

Michael Solomonov
Zahav
Philadelphia

Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence.  Must have been working as a pastry chef or baker for the past five years.

Kelly Fields
Willa Jean
New Orleans

Maura Kilpatrick
Oleana
Cambridge, MA

Margarita Manzke
République
Los Angeles

Dolester Miles
Highlands Bar & Grill
Birmingham, AL

Ghaya Oliveira
Daniel
NYC

Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Must have been in operation 10 or more consecutive years.

Frasca Food and Wine
Boulder, CO

Highlands Bar and Grill
Birmingham, AL

Momofuku Noodle Bar
NYC

Quince
San Francisco

The Spotted Pig
NYC

Topolobampo
Chicago

Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.

Kevin Boehm and Rob Katz
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)
Chicago

JoAnn Clevenger
Upperline
New Orleans

Ken Oringer
Uni, Toro, Coppa, and others
Boston

Stephen Starr
Starr Restaurants (Le Coucou, Serpico, Upland, and others)
Philadelphia

Caroline Styne
The Lucques Group (Lucques, a.o.c., Tavern, and others)
Los Angeles

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Blue Hill at Stone Barns
Pocantico Hills, NY

Galatoire’s Restaurant
New Orleans

Marea
NYC

Terra
St. Helena, CA

Zahav
Philadelphia

Outstanding Wine Program (Presented by Robert Mondavi Winery)
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Benu
San Francisco

Canlis
Seattle

Emeril’s New Orleans

Fig
Charleston, SC

Miller Union
Atlanta

Outstanding Wine, Spirits, or Beer Professional
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.

Sam Calagione
Dogfish Head Craft Brewery
Milton, DE

Diane Flynt
Foggy Ridge Cider
Dugspur, VA

Miljenko Grgich
Grgich Hills Estate
Rutherford, CA

Aldo Sohm
Zalto Glass
NYC

Rob Tod
Allagash Brewing Company
Portland, ME

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 make a significant impact on the industry in years to come.

Camille Cogswell
Zahav
Philadelphia

Zachary Engel
Shaya
New Orleans

Matt Rudofker
Momofuku Ssäm Bar
NYC

Jenner Tomaska
Next
Chicago

Brady Williams
Canlis
Seattle

Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years, with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)
Abraham Conlon
Fat Rice
Chicago

Sarah Grueneberg
Monteverde
Chicago

Beverly Kim and Johnny Clark
Parachute
Chicago

Lee Wolen
Boka
Chicago

Erling Wu-Bower
Nico Osteria
Chicago

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

Tom Cunanan
Bad Saint
Washington, D.C.

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)
Steven Brown
Tilia
Minneapolis

Justin Carlisle
Ardent
Milwaukee

Jorge Guzman
Brewer’s Table at Surly Brewing Co.
Minneapolis

Kevin Nashan
Sidney Street Cafe
St. Louis

Kevin Willmann
Farmhaus
St. Louis

Best Chef: New York City (Five Boroughs)
Marco Canora
Hearth

Anita Lo
Annisa

Ignacio Mattos
Estela

Missy Robbins
Lilia
Brooklyn, NY

Jody Williams
Buvette Gastrothèque

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Karen Akunowicz
Myers + Chang
Boston

Cassie Piuma
Sarma
Somerville, MA

Susan Regis
Shepard
Cambridge, MA

Benjamin Sukle
Birch
Providence, RI

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

Edouardo Jordan
Salare
Seattle

Katy Millard
Coquine
Portland, OR

Justin Woodward
Castagna
Portland, OR

Rachel Yang and Seif Chirchi
Joule
Seattle

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

Nina Compton
Compère Lapin
New Orleans

Jose Enrique
Jose Enrique
San Juan, PR

Slade Rushing
Brennan’s
New Orleans

Rebecca Wilcomb
Herbsaint
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

Ryan Smith
Staplehouse
Atlanta

Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen
Memphis

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Bryce Gilmore
Barley Swine
Austin

Steve McHugh
Cured
San Antonio

Hugo Ortega
Hugo’s
Houston

Steve Redzikowski
Acorn
Denver

Martín Rios
Restaurant Martín
Santa Fe

Jianyun Ye
Mala Sichuan Bistro
Houston

Best Chef: West (CA, HI, NV)
Michael Cimarusti
Providence
Los Angeles

Dominique Crenn
Atelier Crenn
San Francisco

Jeremy Fox
Rustic Canyon Wine Bar and Seasonal Kitchen
Santa Monica, CA

Corey Lee
Benu
San Francisco

Ludo Lefebvre
Trois Mec
Los Angeles

Travis Lett
Gjelina
Venice, CA

About the James Beard Foundation (JBF)

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard 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. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog, or subscribe to the free digital newsletter Beard Bites. Follow @beardfoundation on Facebook, Twitter, Instagram, Pinterest, and Snapchat. Watch the James Beard House Kitchen Cam, James Beard Awards, and more on the Foundation’s Livestream channel. Find more JBF-related video on the Foundation’s YouTube channels.

Contact: Mary Blanton Ogushwitz / Jane Shapiro

mary.blanton@smapr.com or jane.shapiro@smapr.com / 212 957 3005

Please login or register to post a comment.