Cuisine Inspired
  • Home
  • EAT OUT
    • RESTAURANTS >
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS

The 2019 James Beard Foundation
​Restaurant and Chef Awards Nominees​

The 2019 James Beard Foundation Restaurant and Chef Awards Medallion
Photo courtesy of The James Beard Foundation
​For more than 30 years, The James Beard Foundation has been celebrating and highlighting the importance of food culture in the United States, giving chefs and other actors of the food scene “a voice and the tools they need to make the food world more delicious, diverse and sustainable”.
Since its creation, its scholarship program has distributed almost $8 million in financial aid to talented students needing funds to pursue their food and beverage studies.
Through the organization of unique dining experiences at the James Beard House in NYC and all around the United States, as well as conferences, summits, culinary labs and industry programs aimed at educating and addressing issues of the food system and culture, the James Beard Foundation has become a true platform for the culinary world, promoting “good food” and a better food world.
 
In 1991, the James Beard Foundation gave the first James Beard Foundation Awards, recognizing the talents and vision of chefs and other leaders making a difference on America’s food scene. These awards, which are held annually, cover nearly 60 categories, including Restaurants and Chefs, Restaurant Design and Media. The last media awards ceremony took place on Friday, April 26 in NYC: click here for the full list of winners.
The 2019 Leadership Awards will be held on Sunday, May 5 in Chicago and all the other winners will be revealed on Monday, May 6 during the James Beard Awards Gala, which will take place at the Lyric Opera of Chicago. 
In the meantime, see the full list of the 2019 Restaurant and Chef James Beard Awards nominees below:
 

Best New Restaurant
“A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come” :
  • Angler, San Francisco
  • Atomix, NYC
  • Bavel, Los Angeles
  •  Frenchette, NYC
  • Majordomo, Los Angeles
 
Outstanding Baker
“A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years” :
  • Zachary Golper - Bien Cuit, NYC
  • Maura Kilpatrick - Sofra Bakery and Café, Cambridge, MA
  • Lisa Ludwinski - Sister Pie, Detroit
  • Avery Ruzicka - Manresa Bread, Los Gatos, CA
  • Greg Wade - Publican Quality Bread, Chicago
 
Outstanding Bar Program
“A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer” :
  • Bar Agricole, San Francisco
  • Dead Rabbit, NYC
  • Kimball House, Decatur, GA
  • Lost Lake, Chicago
  • Ticonderoga Club, Atlanta
 
Outstanding Chef
“A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years” :
  • Ashley Christensen - Poole’s Diner, Raleigh, NC
  • David Kinch – Manresa, Los Gatos, CA
  • Corey Lee, Benu, San Francisco
  • Donald Link – Herbsaint, New Orleans
  • Marc Vetri - Vetri Cucina, Philadelphia
 
Outstanding Pastry Chef
“A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years” :
  • Juan Contreras - Atelier Crenn, San Francisco
  • Kelly Fields - Willa Jean, New Orleans
  • Meg Galus - Boka, Chicago
  • Margarita Manzke - République, Los Angeles
  • Pichet Ong - Brothers and Sisters, Washington, D.C.
 
Outstanding Restaurant
“A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years” :
  • Balthazar, NYC
  • FIG, Charleston, SC
  • Jaleo, Washington, D.C. 
  • Quince, San Francisco
  • Zahav, Philadelphia
 
Outstanding Restaurateur
“A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. 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” :
  • Hugh Acheson -Empire State South, Five & Ten, The National, and others -Atlanta
  • Kevin Boehm and Rob Katz - Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others) - Chicago
  • JoAnn Clevenger – Upperline - New Orleans
  • Ken Oringer - Little Donkey, Toro, Uni, and others – Boston
  • Alex Raij and Eder Montero - La Vara, Txikito, Saint Julivert Fisherie, and others – NYC
  • Ellen Yin - High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson) – Philadelphia
 
Outstanding Service
“A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service” :
  • Brigtsen’s, New Orleans
  • Canlis, Seattle
  • Frasca Food and Wine, Boulder, CO
  • Saison, San Francisco
  • Swan Oyster Depot, San Francisco
  • Zingerman’s Roadhouse, Ann Arbor, MI
 
Outstanding Wine Program
“A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine”.
·       Bacchanal, New Orleans
·       Benu, San Francisco
·       Miller Union, Atlanta
·       Night + Market, Los Angeles
·       Spiaggia, Chicago
 
Outstanding Wine, Spirits, or Beer Producer
“A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft”:
  • Cathy Corison - Corison Winery, St. Helena, CA
  • Ann Marshall and Scott Blackwell - High Wire Distilling Co., Charleston, SC
  • Steve Matthiasson - Matthiasson Wines, Napa, CA
  • Rob Tod - Allagash Brewing Company, Portland, ME
  • Lance Winters - St. George Spirits, Alameda, CA
 
Rising Star Chef of the Year
“A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come” :
  • Ana Castro - Coquette, New Orleans
  • Alisha Elenz - MFK, Chicago 
  • Alexander Hong - Sorrel, San Francisco
  •  Jesse Ito - Royal Izakaya, Philadelphia
  • Kwame Onwuachi - Kith and Kin, Washington, D.C.
  • Jonathan Yao – Kato, Los Angeles
 
Best Chefs in America
“Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but 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)
  • Diana Dávila - Mi Tocaya Antojería, Chicago
  • Jason Hammel - Lula Café, Chicago
  • Beverly Kim and Johnny Clark - Parachute, Chicago
  • David Posey and Anna Posey - Elske, Chicago
  • Noah Sandoval – Oriole, 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
  • Cristina Martinez - South Philly Barbacoa, Philadelphia
  • Cindy Wolf – Charleston, Baltimore  
 
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
  • Michael Corvino - Corvino Supper Club & Tasting Room, Kansas City, MO
  • Michael Gallina – Vicia, St. Louis 
  • Ann Kim - Young Joni, Minneapolis
  • Jamie Malone - Grand Café, Minneapolis
  • Christina Nguyen - Hai Hai, Minneapolis
 
Best Chef: New York City (Five Boroughs)
  • Sean Gray - Momofuku Ko
  • Brooks Headley - Superiority Burger
  • Daniela Soto-Innes – Atla
  • Alex Stupak - Empellón Midtown
  • Jody Williams and Rita Sodi - Via Carota
 
Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
  • Tiffani Faison - Tiger Mama, Boston 
  • James Mark - North, Providence
  • Tony Messina – Uni, Boston
  • Cassie Piuma – Sarma, Somerville, MA
  • Benjamin Sukle – Oberlin, Providence
 
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
  • Peter Cho - Han Oak, Portland, OR
  • Katy Millard - Coquine, Portland, OR
  • Brady Williams - Canlis, Seattle
  • 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
  • Jose Enrique - Jose Enrique, San Juan, PR
  • Kristen Essig and Michael Stoltzfus – Coquette, New Orleans
  • Slade Rushing - Brennan’s, New Orleans
  • Isaac Toups - Toups’ Meatery, New Orleans
 
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
  • Mashama Bailey - The Grey, Savannah, GA
  • Katie Button - Cúrate, Asheville, NC
  • Cassidee Dabney - The Barn at Blackberry Farm, Walland, TN
  • Ryan Smith – Staplehouse, Atlanta
  • Andrew Ticer and Michael Hudman - Andrew Michael Italian Kitchen, Memphis
 
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
  • Charleen Badman – FnB, Scottsdale, AZ
  • Kevin Fink - Emmer & Rye, Austin
  • Michael Fojtasek – Olamaie, Austin
  • Bryce Gilmore - Barley Swine, Austin
  • Steve McHugh – Cured, San Antonio
 
Best Chef: West (CA, HI, NV)
  • Michael Cimarusti – Providence, Los Angeles
  • Jeremy Fox - Rustic Canyon, Santa Monica, CA
  • Jessica Koslow – Sqirl, Los Angeles
  • Travis Lett - Gjelina, Venice, CA
  • Joshua Skenes – Saison, San Francisco


The following honorees will accept their awards at the James Beard Awards Gala on May 6 at the Lyric Opera of Chicago:
 
2019 James Beard Foundation America’s Classic
  • Pho 79 - Garden Grove, CA - Owners: Tong Trần and Liễu Trần
  • Jim’s Steak & Spaghetti House - Huntington, WV - Owners: Jimmie Carder, Larry Tweel and Ron Tweel
  • A&A Bake & Double Roti Shop - Brooklyn, NY - Owners: Noel and Geeta Brown
  • Sehnert's Bakery & Bieroc Café - McCook, NE - Owners: Matt and Shelly Sehnert
  • Annie’s Paramount Steakhouse - Washington, D.C. - Owner: Paul Katinas

2019 James Beard Foundation Humanitarian of the Year
  • The Giving Kitchen: Non-profit that provides emergency assistance to food service workers through financial support and a network of community resources.
 
2019 James Beard Foundation Lifetime Achievement Award
  • Patrick O’Connell: multiple James Beard Award-Winning Chef; Chef & Owner, The Inn at Little Washington in Washington, VA
The James Beard Foundation is a national not-for-profit 501(c)(3) organization based in New York City
 
James Beard Foundation
167 West 12th Street
New York, NY 10011
Website
James Beard Foundation Awards Logo
Follow

 © 2023 CUISINEINSPIRED.COM ALL RIGHTS RESERVED
​All content on this website is the property of Cuisine Inspired  unless otherwise stated

​

  • Home
  • EAT OUT
    • RESTAURANTS >
      • NEW YORK >
        • ALDEA
        • L'APPART
        • ASKA
        • AUREOLE
        • BÂTARD
        • BOULEY AT HOME
        • CONTRA
        • DANIEL
        • Günter Seeger
        • JUNGSIK
        • LE JARDINIER
        • THE MUSKET ROOM
        • SHUN
        • WALLSÉ
    • BEYOND RESTAURANTS >
      • NEW YORK >
        • Baked Tribeca
        • Estelle Gourmet
        • FRENCH CHEESE BOARD, NYC
        • LA MAISON DU CHOCOLAT, NYC
        • LA PARISIENNE, NY
        • Palais des Thés Tea School, NYC
        • Urbani Truffles & Truffle Lab
  • INTERVIEWS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • The 2021 List of NYC & Westchester County's Michelin-starred restaurants
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • CONCIERGE
    • PRIVATE INDIVIDUALS
    • CORPORATE DINNERS AND EVENTS