President of the James Beard Foundation Susan Ungaro poses with Chicago Mayor Rahm Emanuel and city chefs to announce the new ceremony location for its 25th anniversary. (AP Photo)
Today, the James Beard Foundation announced the final list of nominees for its 2015 awards.
Widely regarded as the “Academy Awards of the food world,” the Foundation recognizes industry leaders in several programs including Restaurant and Chef, Restaurant Design, Book, Broadcast and Journalism.
Susan Ungaro, president of the James Beard Foundation, announced this year’s nominees across 59 categories from the Beard House in New York City.
Awards for Book, Broadcast and Journalism Awards will be announced April 24 in a ceremony hosted by Carla Hall in New York City. Alton Brown will host the James Beard Foundation's 25th anniversary Awards Ceremony and Gala Reception at Lyric Opera in Chicago on May 4.
This year’s Humanitarian of the Year Award will be presented to Michael Nischan, president and co-founder of Wholesome Wave, a foundation that supports local access to fresh, healthy food. The Lifetime Achievement honor will be awarded to Richard Melman of Lettuce Entertain You entertainment and restaurant group.
For a full list of these year’s finalists across all categories, see the James Beard Foundation's website.
2015 James Beard Foundation Restaurant and Chef Awards
Best New Restaurant
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
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 Chef
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
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
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
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)
Outstanding Service
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
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
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
Rising Star Chef of the Year
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
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
Allan Benton
Pork Producer and Purveyor, Madisonville, TN
Dale DeGroff
Mixologist, NYC
Wylie Dufresne
Chef and Restaurateur, NYC
Nathalie Dupree
Cookbook Author and Television Personality, Charleston
Maricel Presilla
Chef, Restaurateur, and Cookbook Author, Hoboken, NJ
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
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