2017 James Beard Award Nominees

2017 James Beard Awards


2017 James Beard Awards

The James Beard Foundation has announced the nominees for the 2017 James Beard Awards, which will take place on May 1, 2017, at the Lyric Opera of Chicago. The annual ceremony honors culinary professionals throughout America, from chefs to wine and spirits makers, for their extraordinary excellence and achievements.

The nominees for the restaurant and chef categories are included below.

BEST NEW RESTAURANT

presented by True Refrigeration

Brown Oyster Stew at In Situ, San Francisco, CA

In Situ, San Francisco
Le Coucou, NYC
Olmsted, Brooklyn, NY
Pineapple and Pearls, Washington, D.C.
Tartine Manufactory, San Francisco

OUTSTANDING BAKER

Breads from Bread Furst in Washington, D.C.

Ken Forkish, Ken’s Artisan Bakery, Portland, OR
Mark Furstenberg, Bread Furst, Washington, D.C.
Zachary Golper, Bien Cuit, Brooklyn
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
Greg Wade, Publican Quality Bread, Chicago

OUTSTANDING BAR PROGRAM

Bar at Cure in New Orleans, LA

Arnaud's French 75 Bar, New Orleans
Bar Agricole, San Francisco
Clyde Common, Portland, OR
Cure, New Orleans
The Dead Rabbit Grocery and Grog, NYC

OUTSTANDING CHEF

presented by All-Clad Metalcrafters

Chef David Kinch of Manresa

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

Willa Jean bakery in New Orleans, LA

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

Frasca Food and Wine in Boulder, CO

Frasca Food & Wine, Boulder, CO
Highlands Bar & Grill, Birmingham, Alabama
Momofuku Noodle Bar, NYC
Quince, San Francisco
The Spotted Pig, NYC
Topolobampo, Chicago

OUTSTANDING RESTAURATEUR

Caroline Styne and Suzanne Goin of The Lucques Group

Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago
JoAnn Clevenger, Upperline, New Orleans
Ken Oringer, Uni, Toro and others, Boston
Stephen Starr, Starr Restaurants, Philadelphia
Caroline Styne, The Lucques Group (Lucques, a.o.c., Tavern and others), Los Angeles

OUTSTANDING SERVICE

Blue Hill at Stone Barns, Pocantico Hills, NY

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

Interior of Benu in San Francisco, CA

Benu, San Francisco
Canlis, Seattle
Emeril’s, New Orleans
FIG, Charleston, SC
Miller Union, Atlanta

OUTSTANDING WINE, BEER OR SPIRITS PROFESSIONAL

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

Interior of Canlis in Seattle, WA

Camille Cogswell, Zahav, Philadelphia
Zachary Engel, Shaya, New Orleans
Matt Rudofker, Momofuku Ssäm Bar, NYC
Jenner Tomaska, Next, Chicago
Brady Williams, Canlis, Seattle

BEST CHEF: GREAT LAKES

Chef Sarah Grueneberg (Photo Credit: Galdones Photography)

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

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

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

Gnocchi at Lilia in Brooklyn, NY

Marco Canora, Hearth
Anita Lo, Annisa
Ignacio Mattos, Estela
Missy Robbins, Lilia, Brooklyn, NY
Jody Williams, Buvette

BEST CHEF: NORTHEAST

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

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

Interior of Brennan's in New Orleans, LA

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

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

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

Chef Michael Cimarusti of Providence in Los Angeles, CA

Michael Cimarusti, Providence, Los Angeles
Dominique Crenn, Atelier Crenn, San Francisco
Jeremy Fox, Rustic Canyon, Santa Monica, CA
Corey Lee, Benu, San Francisco
Ludo Lefebvre, Trois Mec, Los Angeles
Travis Lett, Gjelina, Venice, CA

Check the James Beard Foundation's web site for more information

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