2019 James Beard Awards

2019 James Beard Awards

2019 James Beard Award Nominees

The James Beard Foundation’s 2019 James Beard Awards will take place on May 6, 2019, 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. Patrick O’Connell, chef and owner of The Inn at Little Washington, will receive this year’s Lifetime Achievement Award, while The Giving Kitchen non-profit will be recognized as the 2019 James Beard Foundation Humanitarian of the Year.

View GAYOT’s Annual Restaurant Awards



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


BEST NEW RESTAURANT

Steak at Frenchette, New York, NY
Steak at Frenchette, New York, NY

Angler, San Francisco
Atomix, NYC
Bavel, Los Angeles
Frenchette, NYC
Majordomo, Los Angeles

View GAYOT’s Best New Restaurants in the U.S.


OUTSTANDING BAKER

Zachary Golper, Bien Cuit, Brooklyn
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



Bar Agricole, San Francisco
Dead Rabbit, NYC
Kimball House, Decatur, GA
Lost Lake, Chicago
Ticonderoga Club, Atlanta

View GAYOT’s Best Craft Cocktail Bars in the U.S.


OUTSTANDING CHEF

David Kinch, Manresa, Los Gatos
Chef David Kinch of Manresa, Los Gatos

presented by All-Clad Metalcrafters

Ashley Christensen, Poole’s Diner, Raleigh, NC
Corey Lee, Benu, San Francisco
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Marc Vetri, Vetri Cucina, Philadelphia


OUTSTANDING PASTRY CHEF

Presented by Lavazza



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

presented by S.Pellegrino® Sparkling Natural Mineral Water

Balthazar, NYC
FIG, Charleston, SC
Jaleo, Washington, D.C.
Quince, San Francisco
Zahav, Philadelphia

View GAYOT’s Top 40 Restaurants in the U.S.


OUTSTANDING RESTAURATEUR

Alex Raij
Chef Alex Raij of La Vara and Txikito in NYC


presented by Magellan Corporation

Hugh Acheson, Empire State South, Five & Ten and others, Atlanta
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago
JoAnn Clevenger, Upperline, New Orleans
Ken Oringer, Uni, Toro and others, Boston
Alex Raij and Eder Montero, La Vara, Txikito and others, NYC
Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson, and others)

View GAYOT’s Best Restaurateur


OUTSTANDING WINE PROGRAM

presented by Robert Mondavi Winery



Bacchanal, New Orleans
Benu, San Francisco
Miller Union, Atlanta
Night + Market, Los Angeles
Spiaggia, Chicago

View GAYOT’s Best Wine Lists in the U.S.


OUTSTANDING WINE, BEER OR SPIRITS PRODUCER

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


OUTSTANDING SERVICE

Frasca Food and Wine, Boulder
Dining room of Frasca Food and Wine, Boulder

Brigtsen’s, New Orleans
Canlis, Seattle
Frasca Food and Wine, Boulder, CO
Saison, San Francisco
Swan Oyster Depot, San Francisco
Zingerman’s Delicatessen, Ann Arbor, MI


RISING STAR CHEF OF THE YEAR

presented by S.Pellegrino® Sparkling Natural Mineral Water

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 CHEF: GREAT LAKES

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

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

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

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

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

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

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

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

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

Providence, Los Angeles
Black bass sashimi at Providence, Los Angeles

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

Check the James Beard Foundation’s website for more information.