Photo Credit: James Beard Foundation
This morning, the 2018 James Beard nominees were announced today (following last month’s semi-finalist nominations) during a breakfast at Parc by Stephen Starr in Philadelphia, co-hosted by Clare Reichenbach, CEO of the James Beard Foundation; and Meryl Levitz, president and CEO of Visit Philadelphia. Winners will be announced at the James Beard Awards Gala at the Lyric Opera of Chicago on Monday, May 7, 2018. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, Who’s Who of Food and Beverage in America, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country. Here are this year’s nominees.
Best New Restaurant
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.
The Charter Oak, St. Helena, CA
Empellón Midtown, NYC
Felix Trattoria, Venice, CA
JuneBaby, Seattle
Kismet, Los Angeles
Outstanding Baker (Presented by Taylor Precision Products)
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 a baker or pastry chef for at least five years.
Dianna Daoheung, Black Seed Bagels, NYC
Zachary Golper, Bien Cuit, Brooklyn, NY
Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
Alison Pray, Standard Baking Co., Portland, ME
Greg Wade, Publican Quality Bread, Chicago
Outstanding Bar Program (Presented by Woodford Reserve Bourbon)
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.
Anvil Bar & Refuge, Houston
Bar Agricole, San Francisco
Clyde Common, Portland, OR
Cure, New Orleans
Kimball House, Decatur, GA
Trick Dog, San Francisco
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. Eligible candidates must have been working as a chef for the past five years.
Ashley Christensen, Poole’s Diner, Raleigh, NC
Gabrielle Hamilton, Prune, NYC
David Kinch, Manresa, Los Gatos, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Donald Link, Herbsaint, New Orleans
Outstanding Pastry Chef (Presented by Lavazza)
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 a pastry chef or baker for the past five years.
Kelly Fields, Willa Jean, New Orleans
Meg Galus, Boka, Chicago
Margarita Manzke, République, Los Angeles
Dolester Miles, Highlands Bar & Grill, Birmingham, AL
Diane Yang, Spoon and Stable, Minneapolis
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. Eligible restaurants must have been in operation 10 or more consecutive years.
Balthazar, NYC
Canlis, Seattle
Frasca Food and Wine, Boulder, CO
Highlands Bar & Grill, Birmingham, AL
Quince, San Francisco
Outstanding Restaurateur
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 five years.
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, GT Fish & Oyster, Girl & the Goat, and others)
JoAnn Clevenger, Upperline, New Orleans
Ken Oringer, Boston (Uni, Little Donkey, Toro, and others)
Caroline Styne, The Lucques Group, Los Angeles (Lucques, a.o.c., Tavern, and others)
Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson, and others)
Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Boka, Chicago
Saison, San Francisco
Zahav, Philadelphia
Zingerman’s Delicatessen, Ann Arbor, MI
Zuni Café, San Francisco
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.
a.o.c., Los Angeles
Bacchanal, New Orleans
Benu, San Francisco
FIG, Charleston, SC
The Little Nell, Aspen, CO
Outstanding Wine, Spirits, or Beer Professional
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.
Cathy Corison, Corison Winery, St. Helena, CA
Diane Flynt, Foggy Ridge Cider, Dugspur, VA
Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
Steve Matthiasson, Matthiasson Wines, Napa, CA
Lance Winters, St. George Spirits, Alameda, CA
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
Clare de Boer, King, NYC
Sarah Rinkavage, Marisol, Chicago
Miles Thompson, Michael’s, Santa Monica, CA
Kevin Tien, Himitsu, Washington, D.C.
Best Chefs
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)
Andrew Brochu, Roister, Chicago
Abraham Conlon, Fat Rice, Chicago
Beverly Kim and Johnny Clark, Parachute, Chicago
David Posey and Anna Posey, Elske, Chicago
Lee Wolen, Boka, 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
Jeremiah Langhorne, The Dabney, Washington, D.C.
Cindy Wolf, Charleston, Baltimore
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Karen Bell, Bavette La Boucherie, Milwaukee
Steven Brown, Tilia, Minneapolis
Justin Carlisle, Ardent, Milwaukee
Gavin Kaysen, Spoon and Stable, Minneapolis
Ann Kim, Young Joni, Minneapolis
Best Chef: New York City (Five Boroughs)
Amanda Cohen, Dirt Candy
Ignacio Mattos, Estela
Missy Robbins, Lilia, Brooklyn, NY
Alex Stupak, Empellón Midtown
Jody Williams, Buvette Gastrothèque
Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)
Karen Akunowicz, Myers + Chang, Boston
Tiffani Faison, Tiger Mama, Boston
Tony Messina, Uni, Boston
Cassie Piuma, Sarma, Somerville, MA
Benjamin Sukle, Oberlin, Providence
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Edouardo Jordan, Salare, Seattle
Katy Millard, Coquine, Portland, OR
Bonnie Morales, Kachka, Portland, OR
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: South (AL, AR, FL, LA, MS, PR)
Vishwesh Bhatt, Snackbar, Oxford, MS
Nina Compton, Compère Lapin, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
Brad Kilgore, Alter, Miami
Slade Rushing, Brennan’s, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Mashama Bailey, The Grey, Savannah, GA
Katie Button, Nightbell, Asheville, NC
Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN
Rodney Scott, Rodney Scott’s BBQ, Charleston, SC
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Michael Fojtasek, Olamaie, Austin
Bryce Gilmore, Barley Swine, Austin
Steve McHugh, Cured, San Antonio
Martín Rios, Restaurant Martín, Santa Fe
Alex Seidel, Mercantile Dining & Provision, Denver
Best Chef: West (CA, HI, NV)
Michael Cimarusti, Providence, Los Angeles
Dominique Crenn, Atelier Crenn, San Francisco
Jeremy Fox, Rustic Canyon, Santa Monica, CA
Jessica Koslow, Sqirl, Los Angeles
Travis Lett, Gjelina, Venice, CA
2018 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
These recipients and the following honorees will accept their awards at the James Beard Awards Gala on May 7 at the Lyric Opera of Chicago.
Jody Adams
Chef/Owner, TRADE, Porto, and Saloniki
Boston
Lally Brennan and Ti Adelaide Martin
Co-Proprietors, Commander’s Palace
New Orleans
Allison Hooper
Co-Founder/Owner, Vermont Creamery
Websterville, VT
Daniel Johnnes
Wine Director, The Dinex Group
New York City, NY
2018 James Beard Foundation America’s Classics
Sun Wah
Chicago, IL
Owners: Kelly Cheng, Laura Cheng and Michael Cheng
Galleria Umberto
Boston, MA
Owners: Paul Deuterio and Ralph Deuterio
Los Hernandez
Union Gap, WA
Owner: Felipe Hernandez
El Guero Canelo
Tucson, AZ
Owner: Daniel Contreras
Dong Phuong Bakery
New Orleans, LA
Owner: Linh Tran Garza
2018 James Beard Foundation Humanitarian of the Year
José Andrés
Multiple James Beard Award–Winning Chef; Owner, ThinkFoodGroup; Founder, World Central Kitchen
2018 James Beard Foundation Lifetime Achievement Award
Paula Wolfert
Multiple James Beard Award–Winning Author
