Eater - James Beard Foundation Awards 2023: Winners, News, and Updateshttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2023-06-05T22:07:28-04:00http://www.eater.com/rss/stream/233335592023-06-05T22:07:28-04:002023-06-05T22:07:28-04:00Here Is the Full List of James Beard Awards 2023 Winners
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<img alt="A group of students wearing chef whites and aprons gathers on the red carpet at the James Beard Awards." src="https://cdn.vox-cdn.com/thumbor/7iizeKmy9NQHwH-6XlFgO0pU1xo=/195x0:3306x2333/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72343858/4H3A4201.7.jpg" />
<figcaption>A group of students from Kendall College as well as past Beard Award winners pose on the red carpet at the 2023 James Beard Awards. | <a class="ql-link" href="https://barrybrecheisen.com/" target="_blank">Barry Brechiesen</a></figcaption>
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<p>Congratulations to all the chef and restaurant winners</p> <p id="CPpy6N">At a red-carpet event tonight at the Lyric Opera in Chicago, the James Beard Awards honored restaurants and chefs in categories like best new restaurant, emerging chef, and regional best chef categories. The awards are among the highest honors in the American restaurant industry. The ceremony was co-hosted by Eric Adjepong, Esther Choi, Gail Simmons, and Andrew Zimmern.</p>
<p id="IlxfCD">Some highlights from the national categories: Gregory Gourdet’s Kann in Portland won Best New Restaurant and Chad Williams’ Friday Saturday Sunday in Philadelphia won outstanding restaurant. It was a good night for Philly in the national categories; Ellen Yin was named outstanding restaurateur for her work leading High Street Hospitality Group. Damarr Brown of Virtue in Chicago took home the win for emerging chef and Rob Rubba of Oyster Oyster, Washington, D.C. won outstanding chef. After five nominations, Margarita Manzke of acclaimed LA restaurant République won outstanding pastry chef or baker. Yoli Tortilleria in Kansas City, MO won the first ever outstanding bakery award. On the beverage side, Ototo in Los Angeles took home the newly expanded award for outstanding wine and other beverages program for its sake list, while Bar Leather Apron in Honolulu won for outstanding bar. </p>
<p id="8KT8MY">In the regional categories, Natalia Vallejo, of Cocina al Fondo in San Juan, became the first James Beard Award winner from Puerto Rico with her win in the best chef: South category and Sherry Pocknett of Sly Fox Den Too in Charlestown, RI became the first Indigenous woman to win a James Beard with her win in the best chef: Northeast category. Kris Komori of Kin won in the best chef: Mountain category, a first for Idaho, and best chef: Southwest winner Andrew Black of Oklahoma City’s Grey Sweater took home the first medal for his state, too.</p>
<p id="kwMmWo"><a href="https://www.eater.com/23746082/james-beard-awards-2023-watch-online-time-who-should-win">There’s been drama</a> in the weeks leading up to tonight’s events: <a href="https://www.eater.com/23721900/james-beard-awards-2023-resignations-todd-price-timothy-hontzas-investigation-transparency">At least one chef has been disqualified this year</a> (Timothy Hontzas from the best chef: South category), and in the wake of his revealing his disqualification, at least one committee member and one voting judge have resigned over how the Foundation handled the communication around that. The Foundation’s overall approach to addressing the ongoing conversation around the awards was mostly to address it obliquely. “Tonight is not about the negative,” said co-host Gail Simmons at the top of the show. “It’s about celebrating chefs and the industry we love so much.” Foundation ceo Clare Reichenbach kicked off the festivities noting: “Given the scale and influence of this industry, positive change that you make can truly have a profound ripple effect...The James Beard Awards are the Foundation’s most powerful change lever and we’re committed to making them a force for good, one that recognizes excellence both on and beyond the plate.” Then, echoing the statements she gave to kick of <a href="https://www.eater.com/23747173/james-beard-foundation-awards-2023-media-winners-cookbooks-journalism">this year’s Media Awards</a>, she added: “We’re about raising people up, not calling them out.”</p>
<p id="vhWRhf">Then, before announcing the nominees for best chef: South, presenter and television host Monti Carlo said, “This category has brought more drama than a Mariah Carey concert.” Hontzas’ name was read in with every other nominee. The challenges around addressing allegedly bad behavior from nominees and winners have dogged the Foundation since #MeToo allegations of sexual misconduct rocked the restaurant industry beginning in 2017, with extensive reporting on Beard Award winners <a href="http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html">John Besh</a>, <a href="https://ny.eater.com/2017/12/11/16759540/mario-batali-sexual-misconduct-allegations?_ga=2.150387510.1616521398.1518447414-427279667.1451574827">Mario Batali</a>, and <a href="https://mic.com/articles/186356/4-former-employees-accuse-celebrity-chef-johnny-iuzzini-of-sexual-harassment-and-abuse#.Pnj8y4WzD">Johnny Iuzzini</a>. <a href="https://www.eater.com/23162516/james-beard-awards-2022-winners">Last year’s awards</a> were the first to take place after an internal audit and new policies were implemented, including a vetting process.</p>
<p id="NmEjk3">Here now, the full list of winners.</p>
<h1 id="TCdQpE">2023 James Beard Award Chef and Restaurant Winners</h1>
<p id="DB4xiv"><strong>Outstanding Chef</strong></p>
<p id="hwVuSM">Rob Rubba, Oyster Oyster, Washington, D.C.</p>
<p id="jx1a4N"><strong>Outstanding Restaurant</strong></p>
<p id="l5JJSH">Friday Saturday Sunday, Philadelphia, PA</p>
<p id="BRUYti"><strong>Best New Restaurant</strong></p>
<p id="lmkuus">Kann, Portland, OR</p>
<p id="umk62o"><strong>Outstanding Restaurateur</strong></p>
<p id="QlSSta">Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia, PA</p>
<p id="tCCVsz"><strong>Outstanding Hospitality</strong></p>
<p id="gpOPPO">The Quarry, Monson, ME</p>
<p id="9ZtFwW"><strong>Emerging Chef</strong></p>
<p id="u6bMzX">Damarr Brown, Virtue, Chicago, IL</p>
<p id="IBQ6LU"><strong>Outstanding Pastry Chef or Baker</strong></p>
<p id="r7T2Jg">Margarita Manzke, République, Los Angeles, CA</p>
<p id="J2grQa"><strong>Outstanding Bakery</strong></p>
<p id="4yaSzd">Yoli Tortilleria, Kansas City, MO</p>
<p id="KZVMOO"><strong>Outstanding Wine and Other Beverages Program</strong></p>
<p id="aRTrp1">Ototo, Los Angeles, CA</p>
<p id="6WcXuv"><strong>Outstanding Bar</strong></p>
<p id="nYzgFb">Bar Leather Apron, Honolulu, HI</p>
<p id="m0xm48"><strong>Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)</strong></p>
<p id="186GNL">Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI</p>
<p id="i5vvNw"><strong>Best Chef: Mountain (CO, ID, MT, UT, WY)</strong></p>
<p id="ocO5yM">Kris Komori, KIN, Boise, ID</p>
<p id="c8GffK"><strong>Best Chef: South (AL, AR, FL, LA, MS, PR)</strong></p>
<p id="Vswl8V">Natalia Vallejo, Cocina al Fondo, San Juan, PR</p>
<p id="wq9Ujb"><strong>Best Chef: Northeast (CT, MA, ME, NH, RI, VT)</strong></p>
<p id="kO9IBV">Sherry Pocknett, Sly Fox Den Too, Charlestown, RI</p>
<p id="CI7cAg"><strong>Best Chef: Southwest (AZ, NM, NV, OK)</strong></p>
<p id="699cJ9">Andrew Black, Grey Sweater, Oklahoma City, OK</p>
<p id="OdKaiY"><strong>Best Chef: Southeast (GA, KY, NC, SC, TN, WV)</strong></p>
<p id="IAxfD1">Terry Koval, The Deer and the Dove, Decatur, GA</p>
<p id="QugPFB"><strong>Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)</strong></p>
<p id="sp6lJQ">Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA</p>
<p id="08zvic"><strong>Best Chef: New York State</strong></p>
<p id="JO3feo">Junghyun Park, Atomix, New York, NY</p>
<p id="yodAq6"><strong>Best Chef: California</strong></p>
<p id="Mo4NV4">Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA</p>
<p id="pp7jab"><strong>Best Chef: Northwest and Pacific (AK, HI, OR, WA)</strong></p>
<p id="4ayviI">Vince Nguyen, Berlu, Portland, OR</p>
<p id="qoXhBx"><strong>Best Chef: Texas</strong></p>
<p id="iTTaTL">Benchawan Jabthong Painter, Street to Kitchen, Houston, TX</p>
<p id="M4X7G4"><strong>Best Chef: Great Lakes (IL, IN, MI, OH)</strong></p>
<p id="6xxP3y">Tim Flores and Genie Kwon, Kasama, Chicago, IL</p>
<p id="3E1dQH"></p>
<p id="6N8uiz"></p>
<hr class="p-entry-hr" id="J2bMPD">
<p id="7PtxBE">The following wins were previously announced:</p>
<p id="wAWOyt"><a href="https://www.eater.com/23610392/james-beard-americas-classics-award-winners-2023"><strong>America’s Classics</strong></a></p>
<ul>
<li id="AFDpzq">Joe’s Bakery & Coffee Shop, Austin, Texas</li>
<li id="GbZm8I">La Casita Blanca, San Juan, Puerto Rico</li>
<li id="wbnklw">Manago Hotel, Captain Cook, Hawai‘i</li>
<li id="FifiKl">Nezinscot Farm, Turner, Maine</li>
<li id="yCRTl0">Pekin Noodle Parlor, Butte, Montana</li>
<li id="EYEIpD">Wagner’s Village Inn, Oldenburg, Indiana</li>
</ul>
<p id="y58eD7"><strong>2023 James Beard Foundation Lifetime Achievement Award</strong></p>
<p id="6mLWLX">Madhur Jaffrey CBE</p>
<p id="Ks2CL0"><strong>2023 James Beard Foundation Humanitarian of the Year</strong></p>
<p id="hske36">Olivia Watkins and Karen Washington</p>
<p id="LCgxPW"><strong>2023 Leadership Awards</strong></p>
<ul>
<li id="ByUPL9">Jim Embry (Sustainable Communities Network, Slow Food USA, and Ujamaa Cooperative Farming Alliance)</li>
<li id="tmEenU">Valerie Horn (CANE Kitchen, Cowan Community Center, and City of Whitesburg Farmers Market)</li>
<li id="9UtVZb">Savonala “Savi” Horne (Land Loss Prevention Project)</li>
<li id="8YfkXh">Ira Wallace (Southern Exposure Seed Exchange)</li>
<li id="XtKT3m">Rowen White (Sierra Seeds)</li>
<li id="3EpfrD">Emerging Leadership: The Burgerville Workers Union</li>
</ul>
<p id="hmWINk"><a href="https://www.eater.com/23747173/james-beard-foundation-awards-2023-media-winners-cookbooks-journalism"><em>The Media Awards took place on June 3 — read the full winners list here</em></a>.</p>
<p id="JzoE1f"><em>Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2023. All editorial content, including this post, is produced independently of the James Beard Foundation.</em></p>
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https://www.eater.com/23749724/james-beard-awards-2023-winners-restaurant-and-chef-awardsHillary Dixler Canavan2023-06-05T18:34:21-04:002023-06-05T18:34:21-04:00How to Watch This Year’s James Beard Restaurant and Chef Awards
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<img alt="James Beard Foundation president and coo Kris Moon, red carpet host Nilou Motamed, and red carpet host Frances Lam stand on a balcony above the crowd at the Lyric Opera." src="https://cdn.vox-cdn.com/thumbor/viOalMP_-bcTWsIjIyh4j8mkrhQ=/208x0:2027x1364/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72310769/JamesBeardLivestreamScreenshot.7.png" />
<figcaption>From left: James Beard Foundation president and coo Kris Moon, red carpet host Nilou Motamed, and red carpet host Frances Lam | Screenshot from the official livestream</figcaption>
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<p>Tune into the official livestream right here on June 5</p> <p id="zJLerR">The James Beard Foundation <a href="https://www.jamesbeard.org/awards">Restaurant and Chef Awards</a> are happening now at the Lyric Opera of Chicago. Eater is showcasing all the action day-of, as the exclusive host of the James Beard Foundation Awards livestream. Here’s everything you need to know about tuning in for the big night.</p>
<h3 id="BStfCq">Watch: The James Beard Awards Livestream</h3>
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<div data-analytics-viewport="video" data-analytics-action="volume:view:article:middle" data-analytics-label="Eater Live: 2023 James Beard Awards Presented by Capital One Restaurant & Chef Awards|112269" data-volume-uuid="981f07adb" data-volume-id="112269" data-analytics-placement="article:middle" data-volume-placement="article" data-volume-autoplay="true" id="volume-placement-483" class="volume-video" data-volume-player-choice="youtube"></div>
<div class="caption">2023 James Beard Awards livestream</div>
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<aside id="thd42O"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"The Full List of James Beard Awards 2023 Winners ","url":"https://www.eater.com/23749724/james-beard-awards-2023-winners-restaurant-and-chef-awards"}]}'></div></aside><p id="S5RKmz">For more real-time coverage of all the Beard Awards festivities, be sure to tune in to <a href="https://www.instagram.com/eater">Eater’s Instagram</a> for behind-the-scenes moments throughout the night, from the red carpet to the acceptance speeches to the food-filled after party.</p>
<p id="qohTCF">This year’s ceremony for the Restaurant and Chef Awards — co-hosted by Eric Adjepong, Esther Choi, Gail Simmons, and Andrew Zimmern — will see winners crowned from the <a href="https://www.eater.com/23626343/2023-james-beard-awards-restaurant-chef-finalists">list of finalists</a> announced last month, and will come on the heels of the foundation’s Media Awards (<a href="https://www.eater.com/2023/4/26/23699065/eater-2023-james-beard-nominations-media">for which Eater earned six nominations</a>) taking place Saturday, June 3, at 5 p.m. CDT. Happen to be in town? Check out our list of <a href="https://chicago.eater.com/2022/6/9/23161466/james-beard-awards-chicago-events?_gl=1*1ilgq5c*">where and how to celebrate IRL in Chicago</a>. See you there. </p>
<h2 id="FJGdJC"><strong>How to watch: </strong></h2>
<p id="s7ve7n"><strong>When:</strong> Monday, June 5, starting at 5:30 p.m. CDT</p>
<p id="2WiPeI"><strong>Where:</strong> Right here. Bookmark this very page and come back day-of for the exclusive livestream of all the awards action.</p>
<p id="FiTXve"></p>
<p id="9v3CcW"><em>Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2023. All editorial content is produced independently of the James Beard Foundation.</em></p>
<p id="qHOjP4"></p>
<p id="DlAPyv"></p>
https://www.eater.com/23736713/james-beard-awards-how-to-watch-livestream-2023Eater Staff2023-06-03T21:15:36-04:002023-06-03T21:15:36-04:00Here Are the 2023 James Beard Foundation Media Award Winners
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<img alt="Man speaks at dais on dark stage with about a dozen folks on stage beside him at the 2023 James Beard Media Awards." src="https://cdn.vox-cdn.com/thumbor/zLX5C5E-c_4UZ1d6zSbJLUE7Vmg=/278x0:4722x3333/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72339108/GettyImages_1495781755.7.jpg" />
<figcaption>Getty Images for The James Beard</figcaption>
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<p>Congratulations to all the winners</p> <p id="p75E6S">Tonight, the James Beard Foundation announced its Media Award winners for 2023. The Media Awards cover cookbooks and other books, journalism, and broadcasts like television and audio programming. <a href="https://www.eater.com/23626343/2023-james-beard-awards-restaurant-chef-finalists">Finalists</a> were announced in April. The Awards this year happen on the heels of complicated headlines and backlash against the Foundation. “There’s a bit of noise around this year’s awards as we bring our mission and values center stage,” says Foundation CEO Clare Reichenbach in her opening remarks, obliquely referring to the <a href="https://www.eater.com/23746082/james-beard-awards-2023-watch-online-time-who-should-win">drama that has swirled around the Awards</a> in the past month around <a href="https://www.eater.com/23721900/james-beard-awards-2023-resignations-todd-price-timothy-hontzas-investigation-transparency">nominee disqualifications</a>. “We’re about raising people up, not calling them out.” </p>
<aside id="HrxNIN"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"Here Are the 2023 James Beard Awards Restaurant, Chef, and Media Finalists ","url":"https://www.eater.com/23626343/2023-james-beard-awards-restaurant-chef-finalists"}]}'></div></aside><p id="GEB7JS">A few takeaways and highlights: In the new book categories, baker-blogger Maurizio Leo’s debut cookbook <a href="https://www.amazon.com/Perfect-Loaf-Science-Sourdough-Breads/dp/0593138414?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book</em></a> won in the bread books category while Psyche A. Williams-Forson won in the food issues & advocacy category for <a href="https://www.amazon.com/Eating-While-Black-Shaming-America/dp/1469668459?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Eating While Black: Food Shaming and Race in America</em></a>. It wasn’t a total sweep for the Bon Appetit exodus, but Andy Baraghani won in the general cookbook category for his acclaimed debut<em> </em><a href="https://www.amazon.com/Cook-You-Want-Be-Everyday/dp/1984858564?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>The Cook You Want to Be: Everyday Recipes to Impress</em></a><em> </em>while Rick Martínez won in the international category for <a href="https://www.amazon.com/Mi-Cocina-Recipes-Rapture-Cookbook/dp/0593138708?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook</em></a>. In the restaurant and professional category, <a href="https://www.amazon.com/Bludsos-BBQ-Cookbook-Family-Affair/dp/1984859552?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Bludso’s BBQ Cookbook: A Family Affair in Smoke and Soul</em></a> by Kevin Bludso and Noah Galuten took home the win. Illyana Maisonet took home the emerging voice award for her debut <a href="https://www.amazon.com/Diasporican-Puerto-Cookbook-Illyanna-Maisonet/dp/1984859765?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Diasporican: A Puerto Rican Cookbook</em></a><em> </em>and Joe Randall’s 1998 book <a href="https://www.amazon.com/Taste-Heritage-New-African-American-Cuisine/dp/0028603826/?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>A Taste of Heritage: The New African-American Cuisine</em></a> was added the Foundation’s cookbook hall of fame. Oxford, Mississippi-based chef Vishwesh Bhatt — one of the chefs who spoke out against the Foundation’s handling of the disqualifications and resigned as a judge last month — won in the U.S. foodways category for his book <a href="https://www.amazon.com/Am-Here-Stories-Recipes-Southern/dp/1324006064?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>I Am From Here: Stories and Recipes from a Southern Chef</em></a><em> </em>(Bhatt didn’t accept his award in person at the ceremony). </p>
<p id="vCUbVh">Elsewhere, Erwan Heussaff (@<a href="https://www.instagram.com/erwan/?hl=en">Erwan</a>) won for social media account and Abena Anim-Somuah, the host of Cherry Bombe podcast “The Future of Food is You” took the emerging vice award for broadcast media, while <em>Detroit Free Press </em>restaurant and dining critic Lyndsay C. Green took the journalism emerging voice award. Eater’s own Brooke Jackson-Glidden won the Jonathan Gold local voice award for her work at <a href="https://pdx.eater.com/">Eater Portland</a>. <em>LA Times</em> restaurant critic Bill Addison took home the Craig Claiborne distinguished resaturant review award which “recognizes discerning criticism that contributes to the larger discourse on cuisine or restaurants” and Shane Mitchell took home the MFK Fisher distinguished writing award <strong>“</strong>recognizes a single article of exceptional literary merit on the subject of food and/or drink published in any medium” as well as the feature reporting award for her Bitter Southerner piece, “<a href="https://bittersoutherner.com/feature/2022/blood-sweat-tears-vidalia-onions-shane-mitchell">Blood Sweat & Tears</a>.” </p>
<p id="Dmmidl"><a href="https://www.eater.com/23746082/james-beard-awards-2023-watch-online-time-who-should-win">The restaurant and chef categories will be announced</a> at a gala ceremony in Chicago this coming Monday, June 5. Here now, the complete list of James Beard Foundation Media Award winners for 2023:</p>
<h3 id="eQD7PW">James Beard Foundation Book Awards</h3>
<p id="OQyh9A"><strong>Baking and Desserts</strong></p>
<ul><li id="lp8zNz">
<a href="https://www.amazon.com/Tava-Eastern-European-Desserts-Romania/dp/1784885444?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Tava: Eastern European Baking and Desserts from Romania & Beyond</em></a> by<em> </em>Irina Georgescu</li></ul>
<p id="PV0G7s"><strong>Beverage with Recipes</strong></p>
<ul><li id="VLb4Fh">
<a href="https://www.amazon.com/Bartenders-Manifesto-Think-Create-Cocktails/dp/0593137981?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>The Bartender’s Manifesto: How to Think, Drink, and Create Cocktails Like a Pro</em></a> by Toby Maloney and Emma Janzen</li></ul>
<p id="RPOcud"><strong>Beverage without Recipes</strong></p>
<ul><li id="MSAHd2">
<a href="https://www.amazon.com/Exploring-World-Japanese-Craft-Sake/dp/4805316519?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Exploring the World of Japanese Craft Sake: Rice, Water, Earth</em></a><em> </em>by Nancy Matsumoto and Michael Tremblay</li></ul>
<p id="shYGxp"><strong>Bread</strong></p>
<ul><li id="E9EJA2">
<a href="https://www.amazon.com/Perfect-Loaf-Science-Sourdough-Breads/dp/0593138414?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book</em></a><em> </em>by Maurizio Leo</li></ul>
<p id="3kBey3"><strong>Food Issues and Advocacy</strong></p>
<ul><li id="A8e5Wg">
<a href="https://www.amazon.com/Eating-While-Black-Shaming-America/dp/1469668459?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Eating While Black: Food Shaming and Race in America</em></a><em> </em>by Psyche A. Williams-Forson</li></ul>
<p id="YkM3N2"><strong>General</strong></p>
<ul><li id="Obspyp">
<a href="https://www.amazon.com/Cook-You-Want-Be-Everyday/dp/1984858564?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>The Cook You Want to Be: Everyday Recipes to Impress</em></a><em> </em>by Andy Baraghani</li></ul>
<p id="vhypOq"><strong>International</strong></p>
<ul><li id="oX2UnP">
<a href="https://www.amazon.com/Mi-Cocina-Recipes-Rapture-Cookbook/dp/0593138708?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook</em></a><em> </em>by Rick Martínez</li></ul>
<p id="7hxRxV"><strong>Literary Writing</strong></p>
<ul><li id="59P0lf">
<a href="https://www.amazon.com/Savor-Chefs-Hunger-Fatima-Ali-ebook/dp/B09Q7QX6KD?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Savor: A Chef’s Hunger for More </em></a>by Fatima Ali with Tarajia Morrell</li></ul>
<p id="aMdxfB"><strong>Reference, History, and Scholarship</strong></p>
<ul><li id="2eC7Qa">
<a href="https://www.amazon.com/Slaves-Peanuts-Conquest-Liberation-Changed/dp/1620971569?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Slaves for Peanuts: A Story of Conquest, Liberation, and a Crop That Changed History</em></a><em> </em>by Jori Lewis</li></ul>
<p id="yc9jIr"><strong>Restaurant and Professional</strong></p>
<ul><li id="qU2qrV">
<a href="https://www.amazon.com/Bludsos-BBQ-Cookbook-Family-Affair/dp/1984859552?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Bludso’s BBQ Cookbook: A Family Affair in Smoke and Soul</em></a><em> </em>by Kevin Bludso with Noah Galuten</li></ul>
<p id="qbFDCx"><strong>Single Subject</strong></p>
<ul><li id="VbpKSr">
<a href="https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>The Wok: Recipes and Techniques</em></a><em> </em>by J. Kenji López-Alt</li></ul>
<p id="7orn3l"><strong>U.S. Foodways</strong></p>
<ul><li id="wAYA4K">
<a href="https://www.amazon.com/Am-Here-Stories-Recipes-Southern/dp/1324006064?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>I Am From Here: Stories and Recipes from a Southern Chef </em></a>by Vishwesh Bhatt</li></ul>
<p id="mUNNWC"><strong>Vegetable-Focused Cooking</strong></p>
<ul><li id="hNwdZG">
<a href="https://www.amazon.com/Vegan-Chinese-Kitchen-Thousand-Year-Old-Tradition/dp/0593139704?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook</em></a><em> </em>by Hannah Che</li></ul>
<p id="Ujt54l"><strong>Visuals</strong></p>
<ul><li id="28Yzr3">
<a href="https://www.amazon.com/Chinese-ish-Cooking-Quite-Authentic-Delicious/dp/162371799X?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Chinese-ish: Home Cooking Not Quite Authentic, 100% Delicious</em></a><em> </em>by Joanna Hu and Armelle Habib</li></ul>
<p id="Q1hJLU"><strong>Emerging Voice</strong></p>
<ul><li id="ZnG1GG">
<a href="https://www.amazon.com/Diasporican-Puerto-Cookbook-Illyanna-Maisonet/dp/1984859765?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>Diasporican: A Puerto Rican Cookbook</em></a><em> </em>by Illyanna Maisonet</li></ul>
<p id="P99uGU"><strong>Cookbook Hall of Fame</strong></p>
<ul><li id="XPCWRl">
<a href="https://www.amazon.com/Taste-Heritage-New-African-American-Cuisine/dp/0028603826/?tag=eater0c-20" rel="sponsored nofollow noopener" target="_blank"><em>A Taste of Heritage: The New African-American Cuisine</em></a> by Joe Randall and Toni Tipton-Martin</li></ul>
<h3 id="wCdIqb">James Beard Foundation Broadcast Media Awards</h3>
<p id="UyNMY0"><strong>Audio Programming</strong></p>
<ul><li id="C2kkut">
<em>Copper & Heat; </em><a href="https://podcasts.apple.com/us/podcast/abalone-the-cost-of-consumption/id1408059385?i=1000581058078">“Abalone: The Cost of Consumption”</a>; Airs on: Various podcast platforms</li></ul>
<p id="ORUt6P"><strong>Audio Reporting</strong></p>
<ul><li id="Cr5WZi">Jane Black and Elizabeth Dunn; <em>Pressure Cooker; </em><a href="https://www.pressurecooker.fm/episodes/9/school-lunch-history">“The Twisted History of School Lunch in America”</a>; Airs on: Various podcast platforms</li></ul>
<p id="VylMSL"><strong>Commercial Media</strong></p>
<ul><li id="ZmYq4x">Hallie Davison, Jorge Gaviria, and Daniel Klein; <a href="https://www.youtube.com/watch?v=3yAktVZN4_I&list=PL0R6fJBt1YQ1qMiA9_fpYzwBlSsfSn3wL&index=1"><em>Masienda Presents</em></a><em>; </em>Airs on: YouTube</li></ul>
<p id="fcPOhI"><strong>Documentary / Docuseries Visual Media</strong></p>
<ul><li id="gzfNcs">
<a href="https://coldwaterkitchen.film/"><em>Coldwater Kitchen</em></a><em>; </em>Airs on: Various film festivals</li></ul>
<p id="HjK3Z8"><strong>Instructional Visual Media</strong></p>
<ul><li id="vxvwQg">
<a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.discoveryplus.com%2Fshow%2Fbig-sky-kitchen-with-eduardo-garcia-us&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2F23747173%2Fjames-beard-foundation-awards-2023-media-winners-cookbooks-journalism" rel="sponsored nofollow noopener" target="_blank"><em>Big Sky Kitchen With Eduardo Garcia</em></a><em>; </em>Airs on: Magnolia Network and Discovery+</li></ul>
<p id="E0RRtD"><strong>Reality or Competition Visual Media</strong></p>
<ul><li id="pC8ZcN">
<a href="https://www.youtube.com/watch?v=s9rX1LVnB3U"><em>Restaurant Takeover ft. Matta</em></a><em>; </em>Airs on: YouTube</li></ul>
<p id="buxjeL"><strong>Social Media Account</strong></p>
<ul><li id="SFhbrx">Erwan Heussaff; <a href="https://www.instagram.com/erwan/?hl=en">Erwan</a>; Instagram</li></ul>
<p id="qdxMZW"><strong>Visual Media—Short Form</strong></p>
<ul><li id="dMKZYn">
<em>CBS Sunday Morning; </em><a href="https://www.cbsnews.com/video/black-white-and-the-grey-a-savannah-restaurant-and-race/">“Black, White, and The Grey”</a>; <a href="https://www.cbsnews.com/news/how-chef-erin-french-found-herself-at-the-lost-kitchen/">“How Erin French found herself at The Lost Kitchen”</a>; Airs on: CBS</li></ul>
<p id="Lkm7SC"><strong>Visual Media—Long Form</strong></p>
<ul><li id="JxjAvb">
<a href="https://www.sommtv.com/the-whole-animal"><em>The Whole Animal</em></a><em>; </em>Airs on: SOMM TV</li></ul>
<p id="H6E3co"><strong>Emerging Voice</strong></p>
<ul><li id="c6eOgZ">Abena Anim-Somuah; Host, <a href="https://cherrybombe.com/the-future-of-food-is-you#:~:text=The%20Future%20Of%20Food%20Is%20You%20is%20a%20podcast%20for,drink%2C%20tech%2C%20and%20media."><em>The Future of Food is You</em></a>; Airs on: Cherry Bombe</li></ul>
<h3 id="Y8qpWW">James Beard Foundation Journalism Awards</h3>
<p id="LYmCWb"><strong>Beverage</strong></p>
<ul><li id="TEbYqK">“<a href="https://www.goodbeerhunting.com/blog/2022/8/18/lost-in-translation-how-flavor-wheels-and-tasting-tools-can-evolve-to-speak-with-global-beer-drinkers">Lost in Translation — How Flavor Wheels and Tasting Tools Can Evolve to Speak with Global Beer Drinkers</a>” by Mark Dredge for <em>Good Beer Hunting</em>
</li></ul>
<p id="p9bPv6"><strong>Columns and Newsletters</strong></p>
<ul><li id="70APQp">“<a href="https://www.texasmonthly.com/food/tetelas-triangles-you-need-to-try/">Tetelas Are the Tasty Triangles You Need to Try Right Now</a>”; “<a href="https://www.texasmonthly.com/food/birria-tacos-tex-mexplainer/">Birria Is the Greatest Threat to Taco Culture—and Its Savior</a>”; “<a href="https://www.texasmonthly.com/food/trompo-tacos-are-so-much-more-than-tacos-al-pastor/">Trompo Tacos Are So Much More Than Tacos al Pastor</a>” by José R. Ralat for <em>Texas Monthly</em>
</li></ul>
<p id="YqIkwX"><strong>Craig Claiborne Distinguished Restaurant Review Award</strong></p>
<ul><li id="76l5pH">“<a href="https://www.latimes.com/food/story/2022-04-28/ponchos-tlayudas-review-addison">Poncho’s Tlayudas, a window to Oaxaca, serves one of L.A.’s defining dishes</a>”; “<a href="https://www.latimes.com/food/story/2022-08-04/pearl-river-deli-chinatown-review-bill-addison">At Chinatown’s Pearl River Deli, the menu is always changing — and worth chasing</a>”; “<a href="https://www.latimes.com/food/story/2022-07-22/anajak-thai-sherman-oaks-restaurant-of-the-year-2022">Anajak Thai is our 2022 Restaurant of the Year</a>” by Bill Addison for <em>Los Angeles Times</em>
</li></ul>
<p id="tkhSjA"><strong>Dining and Travel</strong></p>
<ul><li id="qNGSK3">“<a href="https://thefoodsection.substack.com/p/the-i-95-exit-by-exit-eating-guide">The I-95 exit-by-exit eating guide</a>”; “<a href="https://thefoodsection.substack.com/p/dont-leave-home-without-your-i-95">Don’t leave home without your I-95 eating guide</a>” by Hanna Raskin for <em>The Food Section</em>
</li></ul>
<p id="7D6QTq"><strong>Feature Reporting</strong></p>
<ul><li id="yEAwN5">“<a href="https://bittersoutherner.com/feature/2022/blood-sweat-tears-vidalia-onions-shane-mitchell">Blood Sweat & Tears</a>” by Shane Mitchell for <em>The Bitter Southerner</em>
</li></ul>
<p id="yYjvho"><strong>Food Coverage in a General Interest Publication</strong></p>
<ul><li id="KgQcBy"><a href="https://bittersoutherner.com/"><em>The Bitter Southerner</em></a></li></ul>
<p id="Ic6AcW"><strong>Foodways</strong></p>
<ul><li id="aJgBeC">“<a href="https://www.goodbeerhunting.com/blog/2022/12/17/come-hell-or-high-water-oysters-brewing-and-how-the-come-yahs-amp-bin-yahs-could-end-sea-level-rise-in-charleston">Come Hell or High Water — Oysters, Brewing, and How the Come Yahs & Bin Yahs Could End Sea Level Rise in Charleston</a>” by Jamaal Lemon for <em>Good Beer Hunting</em>
</li></ul>
<p id="VQ7lPz"><strong>Health and Wellness</strong></p>
<ul><li id="e4N0xi">“<a href="https://daily.sevenfifty.com/a-healthcare-crisis-in-the-bar-industry/">How the Supreme Court Decision Exacerbated the Dire State of Bar Industry Healthcare</a>” by Betsy Andrews for <em>SevenFifty Daily</em>
</li></ul>
<p id="qwdRPh"><strong>Home Cooking</strong></p>
<ul><li id="02EzV3">“<a href="https://www.foodandwine.com/cooking-techniques/sour-power">Sour Power</a>” by Lara Lee for <em>Food & Wine</em>
</li></ul>
<p id="zlFmUh"><strong>Innovative Storytelling</strong></p>
<ul><li id="czwHRf">“<a href="https://www.thrillist.com/eat/nation/night-market">Night Market</a>” by Thrillist Staff for <em>Thrillist</em>
</li></ul>
<p id="FPdx55"><strong>Investigative Reporting</strong></p>
<ul><li id="NLq2OL">“<a href="https://civileats.com/2022/11/14/injured-and-invisible-1-few-protections-animal-agriculture-workers-cafos-dairy-migrants-injuries/">Animal Agriculture Is Dangerous Work. The People Who Do It Have Few Protections</a>.”; “‘<a href="https://civileats.com/2022/11/15/animal-agriculture-workers-say-they-cant-breath-respiratory-health-cafos-ppe/">I Was Coughing So Hard I Would Throw Up</a>’”; “<a href="https://civileats.com/2022/11/17/injured-and-invisible-worker-safety-chicken-hospital-healthcare-osha-injury/">Tyson Says Its Nurses Help Workers. Critics Charge They Stymie OSHA</a>.” by Christina Cooke, Alice Driver, and Gosia Wozniacka for <em>Civil Eats</em>
</li></ul>
<p id="hUFFP0"><strong>Jonathan Gold Local Voice Award</strong></p>
<ul><li id="1SzpMD">“<a href="https://pdx.eater.com/2022/6/30/23189884/either-or-queer-cafe-spaces-lgbtq">When I Feel Unmoored by Life, I Always Find My Way Back to Either/Or</a>”; “<a href="https://pdx.eater.com/2022/3/31/23005111/iftar-ramadan-portland-miras-east-african-cuisine-somali-food">At Mira’s East African Cuisine, One Family’s Iftar Traditions Take the Forefront</a>”; “<a href="https://pdx.eater.com/2022/3/23/22991906/harm-reduction-portland-bars-restaurants">Why Isn’t There an Overdose Kit Stocked Behind Every Bar in Portland?</a>” by Brooke Jackson-Glidden, Eater</li></ul>
<p id="ykTeXf"><strong>Personal Essay with Recipes</strong></p>
<ul><li id="5j92sW">“<a href="https://www.foodandwine.com/the-day-my-cooking-ambitions-got-the-best-of-me-6950944">Dog S#!t Dacquoise</a>” by Diep Tran for <em>Food & Wine</em>
</li></ul>
<p id="5R18Ck"><strong>Personal Essay without Recipes</strong></p>
<ul><li id="YJpQUz">“<a href="https://lareviewofbooks.org/article/on-boba/">On Boba</a>” by Kyla Wazana Tompkins for <em>The LARB Quarterly of the Los Angeles Review of Books</em>
</li></ul>
<p id="wKhBtZ"><strong>Profile</strong></p>
<ul><li id="EwTqSo">“<a href="https://www.foodandwine.com/sweetest-harvest-6834052">The Sweetest Harvest</a>” by Kayla Stewart for <em>Food & Wine</em>
</li></ul>
<p id="k9a742"><strong>MFK Fisher Distinguished Writing Award</strong></p>
<ul><li id="JaD1kP">“<a href="https://bittersoutherner.com/feature/2022/blood-sweat-tears-vidalia-onions-shane-mitchell">Blood Sweat & Tears</a>” by Shane Mitchell for <em>The Bitter Southerner</em>
</li></ul>
<p id="EdHAil"><strong>Emerging Voice</strong></p>
<ul><li id="WStxoM">Lyndsay C. Green, Restaurant and Dining Critic, <em>Detroit Free Press</em>
</li></ul>
<p id="bePSJ7"><em>Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2023. All editorial content, including this post, is produced independently of the James Beard Foundation.</em></p>
<aside id="vqFEVe"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"eater"}'></div></aside><p id="t15FRc"></p>
https://www.eater.com/23747173/james-beard-foundation-awards-2023-media-winners-cookbooks-journalismHillary Dixler Canavan2023-06-02T12:00:00-04:002023-06-02T12:00:00-04:00What to Expect from the 2023 James Beard Awards
<figure>
<img alt="A picture of Clare Reichenback standing at a podium with the words “James Beard Awards” projected on a screen behind her." src="https://cdn.vox-cdn.com/thumbor/SRklFsXWhHcgTlWj69yYn_75KPs=/154x0:2846x2019/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72335839/GettyImages_952266996.0.jpg" />
<figcaption>Foundation CEO Clare Reichenbach | Noam Galai/Getty Images</figcaption>
</figure>
<p>And why is there so much drama this year?</p> <p id="N5iZfQ">The James Beard Awards, among the highest honors in the American restaurant industry, are happening soon — Monday, to be precise. Maybe you’ve seen headlines about <a href="https://www.eater.com/23626343/2023-james-beard-awards-restaurant-chef-finalists">finalists</a> — and <a href="https://www.eater.com/23721900/james-beard-awards-2023-resignations-todd-price-timothy-hontzas-investigation-transparency">finalists being disqualified</a>. Maybe your favorite local spot is up for an award, maybe you’re pissed it’s not. Whether you’re a longtime follower of the awards or planning on watching for the first time, I’ve got you. Here’s everything you need to know.</p>
<aside id="DpAXQn"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"Here Is the Full List of James Beard Awards 2023 Winners","url":"https://www.eater.com/23749724/james-beard-awards-2023-winners-restaurant-and-chef-awards"}]}'></div></aside><h2 id="LEfNu6">When and where are the James Beard Awards taking place?</h2>
<p id="pfFwZ7">The James Beard Foundation will name the chef and restaurant winners at a gala ceremony at the Lyric Opera of Chicago on Monday, June 5. After years of hosting the events in New York City, where the Foundation is headquartered, it <a href="https://www.eater.com/2014/5/20/6221429/the-james-beard-awards-are-headed-to-chicago">moved the marquee event</a> to Chicago in <a href="https://www.eater.com/2015/5/4/8548653/james-beard-foundation-awards-2015-winners-michael-anthony-blue-hill">2015</a>. <a href="https://chicago.eater.com/2016/10/14/13283518/chicago-keeping-james-beard-foundation-awards-2021">Chicago beat out San Francisco and New Orleans</a> to win hosting privileges, <a href="https://chicago.eater.com/2018/12/10/18134544/james-beard-foundation-awards-in-chicago-until-2027-extension-best-restaurant-chefs-america">which it will keep until at least 2027</a>. The festivities and <a href="https://www.eater.com/23736713/james-beard-awards-how-to-watch-livestream-2023">the livestream</a> is scheduled to start at 5:30 p.m. CT (that’s 6:30 if you’re on East Coast time, 3:30 for the West Coast) with festivities kicking off at 6:00 p.m. CT. The Media Awards will take place at a separate event on Saturday, June 3.</p>
<h2 id="tUOBaE">Why is there so much drama this year?</h2>
<p id="5BJ5qM">The TL;DR is that there’s drama because the Foundation created a process to “vet” nominees accused of bad behavior, in place since 2022 following a massive audit, but the process is (unsurprisingly) flawed and <a href="https://www.eater.com/23721900/james-beard-awards-2023-resignations-todd-price-timothy-hontzas-investigation-transparency">plenty of people are pissed about it</a>. This year, one chef, Timothy Hontzas, <a href="https://www.al.com/life/2023/05/alabama-chef-disqualified-from-2023-james-beard-awards-for-yelling-at-employee-restaurant-guests.html#:~:text=Hontzas%2C%20who%20had%20been%20a,the%20foundation's%20code%20of%20ethics.">was disqualified</a> from winning the category he’s been nominated in (best chef: South), and in new reporting from the <em>New York Times</em> this week, another chef, Sam Fore (best chef: Southeast) revealed that she was investigated by the awards’ ethics committee and ultimately <em>not</em> disqualified. Because the investigations and their results are not public, participants in the awards program — other nominees, committee members and judges, as well as interested observers — wouldn’t necessarily know if other chefs have been disqualified, per the <em>New York Times</em>. At least two judges have quit over how the Hontzas situation was or was not communicated to them. The whole thing is just messy. </p>
<p id="sl1MDc">The Foundation’s implementation of a vetting process comes from criticism it has weathered since #MeToo allegations of sexual misconduct rocked the restaurant industry beginning in 2017, with extensive reporting on Beard Award winners <a href="http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html">John Besh</a>, <a href="https://ny.eater.com/2017/12/11/16759540/mario-batali-sexual-misconduct-allegations?_ga=2.150387510.1616521398.1518447414-427279667.1451574827">Mario Batali</a>, and <a href="https://mic.com/articles/186356/4-former-employees-accuse-celebrity-chef-johnny-iuzzini-of-sexual-harassment-and-abuse#.Pnj8y4WzD">Johnny Iuzzini</a>. The Foundation removed those men from the voting body (but did not take away or denounce their wins) and then began making policy changes to allow for a chef’s behavior to impact whether or not they would be eligible to win. For the 2018 and 2019 awards, the Foundation advised the restaurant and chef committee <a href="https://www.eater.com/2018/1/2/16841324/james-beard-foundation-awards-policy-changes-voting-sexual-misconduct-mario-batali-john-besh">to consider chefs’ behavior</a> when creating their semifinalist list. There were no awards in 2020 or 2021. The 2020 awards were marked by scandal: At first it seemed that the Foundation canceled them because of the pandemic; but then <a href="https://www.nytimes.com/2020/08/25/dining/james-beard-awards-cancel.html">a <em>New York Times</em> investigation</a> found that the Foundation also decided to cancel because there was not a single Black chef slated to win across the 23 categories. There had also been names withdrawn from consideration prior to the cancellation; the Foundation again lacked transparency. While some of the withdrawals were chef-initiated as the Foundation had indicated, <a href="https://www.nytimes.com/2020/08/25/dining/james-beard-awards-cancel.html"><em>New York Times</em> reporting</a> revealed that the Foundation had asked some to withdraw due to controversies that, <a href="https://jbf-media.s3.amazonaws.com/production/page/2019/10/2/091319_RESTAURANT_AND_CHEF_AWARDS%20(2).pdf">according to that year’s rules of eligibility</a>, could disqualify them from the awards. The Foundation then proactively canceled the 2021 awards, instead dedicating itself to an audit. That audit led to process and policy changes aimed to address entrenched biases, and create a way to receive and vet complaints (including anonymous complaints) about nominees, among other things. </p>
<p id="ls2Uk4">The work is in no way done. And while I wouldn’t expect Foundation leadership to address these changes — or the challenges they’ve faced implementing change — it will be fascinating to see how they talk about it, if at all. Even if the Foundation doesn’t, I’d expect plenty of chefs and media observers will be talking about these issues on social media and in person at the event.</p>
<h2 id="pbEGAb">Are there any particularly notable nominees or categories?</h2>
<p id="hhCLKv">Here are some things I have my eye on going into the awards:</p>
<ul>
<li id="7RrMQm">It’s pretty wild to see the outstanding restaurant category not include any restaurants from New York City, California, or Chicago. The Foundation’s efforts to create more geographic diversity definitely are on display in this category.</li>
<li id="e8Smv1">Chefs and restaurants that focus on sushi have historically been overlooked by the Beard Awards — to the extent that, after <a href="https://www.eater.com/2015/3/23/8257613/james-beard-award-winners-history-trends">a data analysis in 2015</a>, Eater discovered Nobu was a Susan Lucci figure, having been nominated without winning more times than any chef at that point. This year there are a few nominees primarily known for sushi: Jesse Ito of Philly’s Royal Sushi (nominated for best chef: Mid-Atlantic); David Utterback of Omaha’s Yoshitomo (nominated for best chef: Midwest); Henry Moso of Orlando’s Kabooki Sushi (nominated for best chef: South). And in the outstanding chef category, Hajime Sato is nominated for his work at Sozai in Clawson, Michigan, which serves sushi as well as kappo-inspired composed plates. It’s worth noting explicitly here that Brandon Hayato Go of LA’s Hayato (nominated for best chef: California) and Niki Nakayama of LA’s N/Naka (nominated for outstanding chef) both operate kaiseki-inspired restaurants, <em>not</em> sushi restaurants.</li>
<li id="h0e08I">The emerging chef category, always a fun one (even in its prior incarnation as rising star chef) is especially exciting this year. There’s a strong pop-up story here that feels utterly current: Rashida Holmes of <a href="https://www.eater.com/23341194/eaters-best-new-restaurants-2022">2022 Eater Best New Restaurant</a> Bridgetown Roti still operates the pop-up; Serigne Mbaye’s Dakar NOLA <a href="https://www.eater.com/young-guns-rising-stars/2019/10/3/20895255/chef-serigne-mbaye-senegal-cuisine">began as a pop-up</a>, as did Amanda Shulman’s Her Place Supper Club. Rounded out with Damarr Brown from Virtue and Charlie Mitchell from Clover Hill, it’s a tight, thrilling cohort this year.</li>
<li id="srfahl">It’s a subtle shift but the award for outstanding wine program is now called outstanding wine <em>and other beverages</em> program (emphasis mine). With that, I’d love to see Ototo in Los Angeles take the win for their expansive sake offerings, which would be a first for the awards.</li>
</ul>
<p id="JBw66P">It is my highly subjective but also correct opinion that Margarita Manzke is years overdue for the outstanding pastry chef win for her incredible work at République in Los Angeles. (This year there are not separate outstanding baker and outstanding pastry chef categories; rather it’s a combined category, outstanding pastry chef or baker). The restaurant, especially it’s pastry- and baking-fueled breakfast service, is a longtime favorite of Eater staffers, myself included, and I’m especially pleased to be able to tell you that the recipe for Manzke’s incredible baguette — along with the République shakshuka – is in our forthcoming cookbook, <a href="https://www.amazon.com/dp/1419765760?ots=1&slotNum=1&imprToken=52c43c47-4a82-0838-e55&ascsubtag=[]et[p]23422946[t]w[d]D&linkCode=ll1&tag=eater0c-20&linkId=3a3e0d8d08b4d4cd32fd0afb920b0089&language=en_US&ref_=as_li_ss_tl" rel="sponsored nofollow noopener" target="_blank"><em>Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters</em></a><em>. </em> </p>
<h2 id="ARh6aj">How can I watch?</h2>
<p id="tF34Ly">For Eater’s real-time coverage of the festivities, head over to our <a href="https://twitter.com/Eater?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor">Twitter feed</a>. We’ll also be posting all the winners to the site as they’re announced and will drop that link here at the beginning of the ceremony.</p>
<p id="wB3u6z">This year, the Beard Foundation has partnered with Eater to host the livestream; <a href="https://www.eater.com/23736713/james-beard-awards-how-to-watch-livestream-2023">head here</a> starting at 5:30 CT. </p>
<p id="nHIoAf"><em>Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2023. All editorial content, including this post, is produced independently of the James Beard Foundation.</em></p>
<aside id="4tTlLC"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"eater"}'></div></aside><p id="VZSgzF"></p>
https://www.eater.com/23746082/james-beard-awards-2023-watch-online-time-who-should-winHillary Dixler Canavan2023-05-12T18:18:02-04:002023-05-12T18:18:02-04:00The Latest Beard Awards Drama: A Smashed Award and Resignations
<figure>
<img alt="Closeup on a silver medal featuring the face of James Beard. Around the edge of the medal, text reads “James Beard Foundation Award for Excellence.”" src="https://cdn.vox-cdn.com/thumbor/V6PSqnZLTp-LcSGqEJTRWg9GnwU=/41x0:686x484/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72276132/James_Beard_Foundation.0.png" />
<figcaption>James Beard Foundation</figcaption>
</figure>
<p>In the wake of disqualifying a Birmingham chef, two judges resign and one chef condemns the JBFA’s “woke reasoning”</p> <p id="gbQB2W">With less than a month until the 2023 medals are doled out, there is major drama happening among committee members and voters for the James Beard Awards. It’s a bit convoluted so stick with me: Restaurant and Chef Committee member Todd Price has resigned. Judge and Oxford, Mississippi-based chef Vishwesh Bhatt has resigned. Fellow Oxford, Mississippi-based chef John Currence has broken his framed award with a brick. Drama.</p>
<p id="jqBrHN">First, some definitions: The Restaurant and Chef Committee is responsible for creating the list of semifinalists which then gets voted on through to finalists and then winners. The committee is mostly composed of food journalists. Judges taste and vote on the semifinalist list, with each restaurant receiving at least three visits. The judging body comprises chefs and journalists, and includes the committee members. To select a winner, judges score restaurants based on visits (not every judge makes it to every restaurant; you can only submit scores for restaurants you’ve visited). Following virtual meetings with discussions of each restaurant, judges then submit rankings within each awards category. Those dining scores along with the rankings determine which chef or restaurant wins the category. (It’s okay if you’re confused; plenty of food-world folks are, too.)</p>
<figure class="e-image">
<img alt="A diagram outlining how restaurant and chef awards are selected." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/OvduMKnNpw0IBrawHVuTbhmDlY0=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24654451/Screen_Shot_2023_05_12_at_12.17.30_PM.png">
<cite>Screenshot: <a class="ql-link" href="https://jbf-media.s3.amazonaws.com/production/page/2021/9/13/JBA_Lifetime_Achievement_Humanitarian_Voting_Process.pdf" target="_blank">James Beard Foundation</a></cite>
</figure>
<p id="gbmQCV">So, back to Todd Price. Price, who covers food for the American South by the USA Today Network and previously covered food at the <em>Times-Picayune</em> and NOLA.com, has officially resigned from his position on the Restaurant and Chef Committee (though as of publishing is still listed on the Foundation website). Reporter Hanna Raskin broke the news of Price’s departure in her newsletter, <a href="https://thefoodsection.substack.com/p/breaking-beard-committee-member-quits">the Food Section</a>, on Friday May 12.</p>
<p id="FGfN4D">Price’s resignation follows reporting from <a href="https://www.al.com/life/2023/05/alabama-chef-disqualified-from-2023-james-beard-awards-for-yelling-at-employee-restaurant-guests.html#:~:text=Hontzas%2C%20who%20had%20been%20a,the%20foundation's%20code%20of%20ethics.">AL.com</a> earlier this week that Birmingham-based chef <a href="https://www.eater.com/23626343/2023-james-beard-awards-restaurant-chef-finalists">and 2023 Best Chef: South finalist</a> Timothy Hontzas had been disqualified. According to AL.com, Hontzas reportedly received an email from the Foundation letting him know that after investigating alleged instances of yelling at employees and guests, the Ethics Committee had found it “more likely than not that [Hontzas] violated the Code of Ethics” and thus had been deemed “ineligible for an award this year.” </p>
<p id="rQJt92">Price’s decision to resign was less about the results of this investigation and more about the way the Foundation handled communicating the results. Price told Eater: “I didn’t know in advance that there was an investigation going on, which is fine, but I wasn’t informed that a conclusion had been reached with a nominee in my region. And I learned about it from a reporter calling me Wednesday. As the committee member from the South, I felt like the face of this, and I was placed in the position of having to answer questions from judges and the media without having the information necessary to answer those questions and without confidence that I could defend the process without having been told more about it.” Price notes that while he is supportive of the Foundation’s policy that keeps his own committee out of investigations, the issue is communication and transparency. “My concern was that it’s a regional award, and as a regional representative, I was in the position of being asked questions without being prepared.” </p>
<p id="K1Abzy">A representative for the James Beard Foundation sent the following comment to Eater: “In fairness to all participants, we generally do not comment on particular cases. More broadly, we are proud of our ethics process...At a high level, in reviewing allegations, the Ethics Committee considers a host of available information, such as public records and interviews of relevant individuals. Prior to making any adverse finding, the Ethics Committee directs outside counsel to make every effort to contact the subject of an allegation and provide an opportunity for the subject to discuss their response to the allegation. The Ethics Committee reports and makes recommendations to the Governance Committee of the Foundation’s Board of Trustees.”</p>
<p id="bDDt2M">In terms of his resignation’s impact on the awards, Price doesn’t know for sure, but suspects it will be minimal. Scores for restaurants have already been submitted; the only voting element yet to be tallied are the rankings, which were due on Friday May 12. Price is not submitting his rankings. He was coming to the end of his two-year commitment anyway, and had previously decided not to seek another term on the committee. “I don’t think my not casting rankings will have an effect on the outcome, and it wasn’t part of my consideration. I could be wrong, who knows, but that wasn’t my thinking,” Price told Eater. </p>
<p id="0qPNW1">For chefs John Currence and Vishwesh Bhatt, the public critiques of the Foundation and the Awards are more about distrust in how the Foundation treated the Hontzas allegations. When news of Hontzas’s disqualification broke, Currence of City Grocery in Oxford, Mississippi <a href="https://www.instagram.com/p/CsErHCFuCB5/">posted a photo</a> of his own framed Beard Foundation Award certificate smashed with a brick. He wrote: “It is way past time to stop this cycle of insane blame and shame through arbitrary accusations and NOTHING approaching due-process and stripping people of credit they deserve based on nothing other than the opinion of one,” while also slamming the Foundation for its “bullshit woke reasoning and fake virtue-signaling.” </p>
<p id="pNRqQW">Speaking with Eater, Currence said his frustrations with the Foundation go further back than just a disagreement with how the decision to remove Hontzas from contention went down. “I realize there’s no way to really discuss this and avoid the, ‘You’re a bitter old white guy mad that white guys aren’t being considered.’ My issue isn’t that. My issue is that this is a symptom of historic corruption and a misuse of influence that only seems to get worse the more significant these awards seem to get. But it’s also very clear that now there’s nothing fair about how people are being considered for awards or how they can be removed through a random anonymous complaint.” Currence cited longstanding concerns about the Foundation’s events programming. Currence sees the events — which he characterized as “taking advantage” of chefs, who don’t always get compensated for their time, travel, or food expenses — as evidence of “corruption,” and speculates that the Media Awards programming might disincentivize journalists from reporting on problems within the Foundation and its awards programming. The Media Awards cover journalism, cookbooks, and broadcast media.</p>
<p id="kocFNs">Yesterday, Oxford, Mississippi chef Vishwhesh Bhatt of Snackbar posted <a href="https://www.instagram.com/p/CsH_OnouKHW/">an empty wall on Instagram</a>, saying that he took his own Beard Award down. In the caption, Bhatt wrote: “Unfortunately the current iteration of the foundation only sees me as a person of color that fills their new diversity and inclusion initiative and has no use for or trust in my ability to contribute or my ideas. Under these circumstances I cannot continue to do the work I was tasked with nor can I support the foundation until they make REAL AND MEANINGFUL changes from the top down. If those changes don’t happen in the immediate future the Beard Foundation will become irrelevant to majority of us who do not live and work in the two or three major cities that they think define our industry.” Bhatt has also resigned as a voter, according to Raskin’s reporting.</p>
<p id="0NX4pz">Speaking to Eater on Monday, May 15, Bhatt explained that his resignation, like Price’s, was about a “lack of communication and a lack of respect for the people doing the job” of traveling, dining at, and assessing restaurants (on their own dime) for the Foundation’s awards. “If people are being investigated, and yet, the committee has no knowledge of it, we’re spending our time, money, and resources to do work that we shouldn’t have to do,” he said. “I want to make very clear is that, in this particular case, if it turns out that the allegations against Timothy Hontzas are serious, I’ll be the first in line to castigate. But there has to be some communication; we don’t need to know everything. If you’ve given us this task, you need to have enough respect and confidence in us to do it properly. If that doesn’t change, people will keep questioning the validity of the awards, whether they’re fair.”</p>
<p id="aj5t7I">Bhatt also voiced concerns about changes to the voting body that removed some previous winners. In the past, winning a Beard Award automatically put a chef into the voting body. That’s not the case anymore. “Removing voices from previous chef-winners is a big disservice. Generally, we are the ones who are seeing talent in these towns rather than many of the journalists who either don’t travel as much, and haven’t cooked with these folks. Taking away voice from the chefs, who have real knowledge of how this works, is a real disservice to the industry. They could have capped [certain demographics], or rotated people out of voting, but still keep previous winners involved.” Bhatt says the changes left him feeling tokenized. “I won a Beard medal in 2019 under the previous system. If you look at that slate of nominees who won, it was by far one of the most diverse years. There were so many different faces; and this was under the system that had been “biased.” Maybe it was? I was nominated every year since 2014. When you tell me the system is wacky, but is producing me as a winner; but then you’re changing the system… are you telling me I won but I shouldn’t have?”</p>
<p id="D2M9S9">Eater asked the Foundation representative about the impact of resignations on this years awards, and received the following comment: “We appreciate the time and expertise that Todd Price and Vishwesh Bhatt lent to our awards process. Toward the end of our cycle, which is where we are now, we begin recruiting new members and judges who will be invited to apply for the next awards season. It is part of our annual process.” The representative also sent Eater the following in response to a question about cultivating trust among judges and committee members: “We work with a voting body of 600+ members, and we seek to ensure that they feel good about our purpose and our work. We celebrate excellence and efforts to create a more sustainable independent industry for all. We communicate with our voting body throughout the Awards cycle, and ensure they feel supported in doing the work for which they volunteer their time and expertise.” </p>
<p id="lqdmrj">When asked how many resignations there’d been this year, the Foundation representative said: “A limited number of judges have resigned due to unforeseen personal and professional matters, as these are volunteer roles. There was no impact on demographics.” Per the representative, “in some cases” new voters were drafted to refill headcount.</p>
<p id="zRwYJm">Hontzas is not the first chef to be disqualified from the Awards process in recent years. After #MeToo allegations of sexual misconduct rocked the restaurant industry beginning in 2017 with extensive reporting on Beard Award winners <a href="http://www.nola.com/business/index.ssf/2017/10/john_besh_restaurants_fostered.html">John Besh</a>, <a href="https://ny.eater.com/2017/12/11/16759540/mario-batali-sexual-misconduct-allegations?_ga=2.150387510.1616521398.1518447414-427279667.1451574827">Mario Batali</a>, and <a href="https://mic.com/articles/186356/4-former-employees-accuse-celebrity-chef-johnny-iuzzini-of-sexual-harassment-and-abuse#.Pnj8y4WzD">Johnny Iuzzini</a>, the Foundation made policy changes that would allow for a chef’s behavior to change their eligibility. For the 2018 awards, the Foundation advised the Restaurant and Chef Committee <a href="https://www.eater.com/2018/1/2/16841324/james-beard-foundation-awards-policy-changes-voting-sexual-misconduct-mario-batali-john-besh">to consider chefs’ behavior</a> when creating their semifinalist list. The industry and the Foundation have been reckoning with how, exactly, to handle bad behavior among nominees since. This latest flashpoint moment shows that there’s still a long way to go.</p>
<p id="MWHFJF">More formal policy changes were implemented in the wake of the <a href="https://www.eater.com/2020/9/10/21431409/2020-james-beard-awards-controversy-no-awards-explained">2020 Beard Awards drama</a> that led to the awards being canceled that year. At first it seemed like the cancellation was tied to the COVID-19 pandemic. But then, <a href="https://www.nytimes.com/2020/08/25/dining/james-beard-awards-cancel.html">a <em>New York Times</em> investigation</a> found that the Foundation also decided to cancel because there was not a single Black chef slated to win across the 23 categories. Some chefs withdrew their names from consideration prior to the cancellation; the Foundation said chefs withdrew due to personal reasons but according to <a href="https://www.nytimes.com/2020/08/25/dining/james-beard-awards-cancel.html"><em>New York Times</em> reporting</a>, the Foundation had asked some chefs to withdraw due to controversies that, <a href="https://jbf-media.s3.amazonaws.com/production/page/2019/10/2/091319_RESTAURANT_AND_CHEF_AWARDS%20(2).pdf">according to that year’s rules of eligibility</a>, could disqualify them from the awards. The Restaurant and Chef Committee members sent a strongly worded letter to the Foundation. The whole ordeal damaged <a href="https://www.eater.com/2020/10/13/21509303/james-beard-awards-2020-results-canceled-controversy">the credibility of the organization and the awards</a>.</p>
<p id="s4kJAp">In lieu of a 2021 awards ceremony, the Foundation conducted <a href="https://www.eater.com/22673921/2022-james-beard-awards-audit-policy-changes">a major audit</a>. One of the changes to follow was the creation of an Ethics Committee that operated independently from the awards committee. The Ethics Committee is tasked with reviewing and vetting allegations of misconduct and upholding the <a href="https://www.jamesbeard.org/awards/ethics">Code of Ethics</a>. “A credible allegation of violating the Code of Ethics may disqualify an Entrant, Semifinalist, or Nominee from consideration for a JBF Award,” it says on the Foundation website; and violations can include wage theft, retaliation against whistleblowers, sexism, racism, bullying, threats of violence, and more. </p>
<p id="Qv9wG3">The Foundation representative sent the following comment: “Following the audit we conducted in 2021, we prioritized the creation of a process to address alleged violations of our Awards Code of Ethics. We worked with deeply experienced professionals to develop our process. This involved very careful consideration and significant resources, as we take these matters very seriously. The Foundation established an independent Ethics Committee, which includes members with highly relevant professional expertise, to review independently alleged breaches. This is an essential part of our process and reflects the seriousness and fairness of our approach.”</p>
<p id="qMDhPe">This year’s restaurant and chef awards are slated to be announced at a gala ceremony in Chicago on Monday, June 5. </p>
<p id="YN8Smi"><em>Update May 15, 1:25 pm: This story has been updated to include comment from Vishwesh Bhatt and to clarify comments from John Currence.</em></p>
<p id="GoMRQH"><em>Update May 12, 8:20 pm: This story has been updated to include comment from the James Beard Foundation.</em></p>
<p id="LNxvP9"><em>Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2023. All editorial content, including this post, is produced independently of the James Beard Foundation.</em></p>
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https://www.eater.com/23721900/james-beard-awards-2023-resignations-todd-price-timothy-hontzas-investigation-transparencyHillary Dixler Canavan2023-04-26T11:10:07-04:002023-04-26T11:10:07-04:00Here Are the 2023 James Beard Awards Restaurant, Chef, and Media Finalists
<figure>
<img alt="A silver James Beard Award medal." src="https://cdn.vox-cdn.com/thumbor/oqZMuIz0bcbKCXFL4JJansS0_O0=/109x0:1866x1318/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72127121/Screen_Shot_2022_02_23_at_11.40.01_AM.0.png" />
<figcaption>James Beard Foundation</figcaption>
</figure>
<p>The full list of nominees</p> <p id="2EE4ot">On March 29th, the James Beard Foundation announced its slate of finalists for its 2023 restaurant and chef awards. In addition to revealing who has advanced from <a href="https://www.eater.com/23569653/james-beard-awards-2023-semifinalists-chefs-restaurants-jbfa">the semifinalist pool</a> revealed last month, the Foundation has also announced six recipients of the organization’s Leadership Award; that Olivia Watkins and Karen Washington, co-founders of the Black Farmer Fund, would received the Humanitarian Award; and that cookbook author Madhur Jaffrey would be honored with this year’s Lifetime Achievement Award. They join <a href="https://www.eater.com/23610392/james-beard-americas-classics-award-winners-2023">the America’s Classics winners for 2023</a>, which were announced in February.</p>
<aside id="9nVyV8"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"Here Is the Full List of James Beard Awards 2023 Winners","url":"https://www.eater.com/23749724/james-beard-awards-2023-winners-restaurant-and-chef-awards"}]}'></div></aside><p id="993R1p">This is the second awards season to reflect changes made in the wake of <a href="https://www.eater.com/22673921/2022-james-beard-awards-audit-policy-changes">an extensive 2021 audit</a> to address the longstanding biases baked into the awards process. New awards categories include an emerging chef award without an age cutoff, as well as regional best chef categories that now include separate awards for California, Texas, and New York in hopes of recognizing a broader geographic range of winners. <a href="https://www.eater.com/22673921/2022-james-beard-awards-audit-policy-changes">Voting is also different</a> than it was before the <a href="https://www.eater.com/2020/9/10/21431409/2020-james-beard-awards-controversy-no-awards-explained">2020 hiatus</a>, with prior winners (a group that skews white, and male) no longer being automatically included in the voting body that determined who moved from the semifinalist to the finalist list below (and from there, who wins). The voting body has also expanded beyond traditional food media. The stated goal in the 2021 audit was also to have at least 50 percent of committee members and judges be people of color for the 2023 awards.</p>
<p id="M3MRVD">Media nominees — including everything from cookbooks to podcasts to TV shows — were revealed on April 26, and this post was updated accordingly. The awards ceremony will take place in Chicago on June 5. </p>
<aside id="S7oISL"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"Here Are the 2023 James Beard Foundation Media Award Winners ","url":"https://www.eater.com/23747173/james-beard-foundation-awards-2023-media-winners-cookbooks-journalism"}]}'></div></aside><h1 id="64z0Ig">2023 James Beard Awards: Restaurant and Chef Finalists</h1>
<h3 id="wJ8pKP"><strong>Outstanding Restaurant</strong></h3>
<ul>
<li id="t8Kq10"> Copine, Seattle, WA</li>
<li id="v6GblA"> Coracora, West Hartford, CT</li>
<li id="l5JJSH"> Friday Saturday Sunday, Philadelphia, PA</li>
<li id="CY9OcX"> Lucia, Dallas, TX</li>
<li id="C5EbYj"> Mita’s, Cincinnati, OH</li>
</ul>
<h3 id="QZfwE0"><strong>Outstanding Restaurateur</strong></h3>
<ul>
<li id="jbhVMX">Brandon Chrostowski, EDWINS Leadership and Restaurant Institute (EDWINS Leadership and Restaurant Institute, edwins too, EDWINS Bakery, and others), Cleveland, OH</li>
<li id="2uETjy">Greg Dulan, Dulan’s Soul Food Kitchen, Dulan’s on Crenshaw, and Dulanville, Los Angeles, CA</li>
<li id="DvTamb">Aaron Hoskins, Sarah Simmons, and Elie Yigo, City Grit Hospitality Group (SmallSUGAR, CITY GRIT, and Il Focolare Pizzeria), Columbia, SC</li>
<li id="vgK63K">Yenvy and Quynh Pham, Phở Bắc Sup Shop, Phởcific Standard Time, and the Boat, Seattle, WA</li>
<li id="QlSSta">Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia, PA</li>
</ul>
<h3 id="ACO0IJ"><strong>Outstanding Chef</strong></h3>
<ul>
<li id="l3QUOY"> Rachel Miller, Nightshade Noodle Bar, Lynn, MA</li>
<li id="3CkKSF"> Niki Nakayama, n/naka, Los Angeles, CA</li>
<li id="Iq4JMP"> Erik Ramirez, Llama Inn, Brooklyn, NY</li>
<li id="hwVuSM"> Rob Rubba, Oyster Oyster, Washington, D.C.</li>
<li id="8Ala9C"> Hajime Sato, Sozai, Clawson, MI</li>
</ul>
<h3 id="63JkOy"><strong>Emerging Chef</strong></h3>
<ul>
<li id="2plnNH">Damarr Brown, Virtue, Chicago, IL</li>
<li id="uIyb65">Rashida Holmes, Bridgetown Roti, Los Angeles, CA</li>
<li id="ZGS6EU">Serigne Mbaye, Dakar NOLA, New Orleans, LA</li>
<li id="6g75xj">Charlie Mitchell, Clover Hill, New York, NY</li>
<li id="2ebN9R">Amanda Shulman, Her Place Supper Club, Philadelphia, PA</li>
</ul>
<h3 id="NhGlTE"><strong>Best New Restaurant</strong></h3>
<ul>
<li id="A1gZCe">Causa, Washington, D.C.</li>
<li id="TUo220">Dept of Culture, New York, NY</li>
<li id="VBrRFj">Don Artemio, Fort Worth, TX</li>
<li id="lmkuus">Kann, Portland, OR</li>
<li id="HRZmp8">Lupi & Iris, Milwaukee, WI</li>
<li id="0XtHLJ">Neng Jr.’s, Asheville, NC</li>
<li id="iSdG9U">Nolia, Cincinnati, OH</li>
<li id="wflqJL">Obélix, Chicago, IL</li>
<li id="c33eTy">Restaurant Beatrice, Dallas, TX</li>
<li id="IDlUjN">Tatemó, Houston, TX</li>
</ul>
<h3 id="HqN6fQ"><strong>Outstanding Hospitality</strong></h3>
<ul>
<li id="Vtei4L">The Black Cypress, Pullman, WA</li>
<li id="uxgi6h">Bottega, Birmingham, AL</li>
<li id="d5knaB">Lula Drake, Columbia, SC</li>
<li id="gpOPPO">The Quarry, Monson, ME</li>
<li id="LII21Q">Sepia, Chicago, IL</li>
</ul>
<h3 id="KZVMOO"><strong>Outstanding Wine and Other Beverages Program</strong></h3>
<ul>
<li id="Y89sAR">Cote, New York, NY</li>
<li id="EoPxQv">Lazy Bear, San Francisco, CA</li>
<li id="mDiodh">Nancy’s Hustle, Houston, TX</li>
<li id="aRTrp1">Ototo, Los Angeles, CA</li>
<li id="Jy465I">Spencer, Ann Arbor, MI</li>
</ul>
<h3 id="04eLPH"><strong>Outstanding Bar</strong></h3>
<ul>
<li id="nYzgFb">Bar Leather Apron, Honolulu, HI</li>
<li id="3Cq4z8">Drastic Measures, Shawnee, KS</li>
<li id="xeCqJ3">Garagiste, Las Vegas, NV</li>
<li id="JHGQix">Las Ramblas, Brownsville, TX</li>
<li id="sN71rV">Rob Roy, Seattle, WA</li>
</ul>
<h3 id="HEWgDt"><strong>Outstanding Pastry Chef or Baker</strong></h3>
<ul>
<li id="J8LGC0">Veronika Baukema, Veronika’s Pastry Shop, Billings, MT</li>
<li id="rGYpNC">Elaine Uykimpang Bentz, Café Mochiko, Cincinnati, OH</li>
<li id="AnKdAj">Vince Bugtong, Viridian, Oakland, CA</li>
<li id="r7T2Jg">Margarita Manzke, République, Los Angeles, CA</li>
<li id="rWkiVi">Shawn McKenzie, Café Cerés, Minneapolis, MN</li>
</ul>
<h3 id="nmDz4K"><strong>Outstanding Bakery</strong></h3>
<ul>
<li id="gbnTlh">Angelo Brocato Ice Cream & Confectionery, New Orleans, LA</li>
<li id="9mljLg">La Casita Bakeshop, Richardson, TX</li>
<li id="dIs28n">Kuluntu Bakery, Dallas, TX</li>
<li id="tOPmcK">Yoli Tortilleria, Kansas City, MO</li>
<li id="FrmGVF">Zak the Baker, Miami, FL</li>
</ul>
<h3 id="BhwfZZ"><strong>Leadership Awards</strong></h3>
<ul>
<li id="JS0Jj1">Jim Embry, Sustainable Communities Network, Slow Food USA, and Ujamaa Cooperative Farming Alliance</li>
<li id="vm5DEy">Valerie Horn, CANE Kitchen, Cowan Community Center, and City of Whitesburg Farmers Market</li>
<li id="XvXMK7">Savonala “Savi” Horne, Land Loss Prevention Project</li>
<li id="eBokRo">Ira Wallace, Southern Exposure Seed Exchange</li>
<li id="rOou3J">Rowen White, Sierra Seeds</li>
<li id="SQ7b71">Emerging Leadership: The Burgerville Workers Union</li>
</ul>
<aside id="7AFExN"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"Here Are the 2023 James Beard Awards Restaurant and Chef Semifinalists ","url":"https://www.eater.com/23569653/james-beard-awards-2023-semifinalists-chefs-restaurants-jbfa"}]}'></div></aside><h3 id="PZ855c"><strong>Best Chefs (by region)</strong></h3>
<h3 id="t1NvXT"><strong>Best Chef: California</strong></h3>
<ul>
<li id="2gcGdp"> Gilberto Cetina Jr., Holbox, Los Angeles, CA</li>
<li id="VkF70l"> Kyle and Katina Connaughton, SingleThread, Healdsburg, CA</li>
<li id="4VGOP0"> Brandon Hayato Go, Hayato, Los Angeles, CA</li>
<li id="Mo4NV4"> Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA</li>
<li id="5WZ7I3"> Carlos Salgado, Taco María, Costa Mesa, CA</li>
</ul>
<h3 id="M4X7G4"><strong>Best Chef: Great Lakes (IL, IN, MI, OH)</strong></h3>
<ul>
<li id="U4Dh2k">Omar Anani, Saffron De Twah, Detroit, MI</li>
<li id="skQrnt">Diana Dávila Boldin, Mi Tocaya Antojería, Chicago, IL</li>
<li id="6xxP3y">Tim Flores and Genie Kwon, Kasama, Chicago, IL</li>
<li id="fsxaTz">Andy Hollyday, Selden Standard, Detroit, MI</li>
<li id="Wy7t83">Sarah Welch, Marrow, Detroit, MI</li>
</ul>
<h3 id="QugPFB"><strong>Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)</strong></h3>
<ul>
<li id="oif7Gs">Jesse Ito, Royal Sushi, Philadelphia, PA</li>
<li id="L3Ndlu">Dionicio Jiménez, Cantina La Martina, Philadelphia, PA</li>
<li id="8UdaZL">Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA</li>
<li id="bNHdAA">Michael Rafidi, Albi, Washington, D.C.</li>
<li id="sp6lJQ">Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA</li>
</ul>
<h3 id="m0xm48"><strong>Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)</strong></h3>
<ul>
<li id="9se0aB">Sanaa Abourezk, Sanaa’s Gourmet Mediterranean, Sioux Falls, SD</li>
<li id="wXFgRj">Gregory León, Amilinda, Milwaukee, WI</li>
<li id="rkMiBQ">Francesco Mangano, Osteria Papavero, Madison, WI</li>
<li id="186GNL">Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI</li>
<li id="Roh46c">David Utterback, Yoshitomo, Omaha, NE</li>
</ul>
<h3 id="i5vvNw"><strong>Best Chef: Mountain (CO, ID, MT, UT, WY)</strong></h3>
<ul>
<li id="DhY9Z4">Salvador Alamilla, Amano, Caldwell, ID</li>
<li id="eUWAya">Michael Diaz de Leon, BRUTØ, Denver, CO</li>
<li id="63gOq1">Suchada Johnson, Teton Thai, Teton Village, WY</li>
<li id="ocO5yM">Kris Komori, KIN, Boise, ID</li>
<li id="jUuUqk">Ali Sabbah, Mazza, Salt Lake City, UT</li>
</ul>
<h3 id="08zvic"><strong>Best Chef: New York State</strong></h3>
<ul>
<li id="KvTUwW">Nasim Alikhani, Sofreh, Brooklyn, NY</li>
<li id="Ez2PGM">Mary Attea, The Musket Room, New York, NY</li>
<li id="1zZTVT">Amanda Cohen, Dirt Candy, New York, NY</li>
<li id="krLa5d">Shaina Loew-Banayan, Cafe Mutton, Hudson, NY</li>
<li id="JO3feo">Junghyun Park, Atomix, New York, NY</li>
</ul>
<h3 id="wq9Ujb"><strong>Best Chef: Northeast (CT, MA, ME, NH, RI, VT)</strong></h3>
<ul>
<li id="iZaQFN">Valentine Howell, Krasi, Boston, MA</li>
<li id="LaBlZm">Christian Hunter, Community Table, Washington, CT</li>
<li id="kO9IBV">Sherry Pocknett, Sly Fox Den Too, Charlestown, RI</li>
<li id="Fy3oOW">Yisha Siu, Yunnan Kitchen, Boston, MA</li>
<li id="PztLzB">Renee Touponce, The Port of Call, Mystic, CT</li>
</ul>
<h3 id="pp7jab"><strong>Best Chef: Northwest and Pacific (AK, HI, OR, WA)</strong></h3>
<ul>
<li id="a7939v">Joshua Dorcak, MÄS, Ashland, OR</li>
<li id="4ayviI">Vince Nguyen, Berlu, Portland, OR</li>
<li id="RwqqBb">Thomas Pisha-Duffly, Gado Gado, Portland, OR</li>
<li id="cGubil">Beau Schooler, In Bocca Al Lupo, Juneau, AK</li>
<li id="Nkpc8Z">Aaron Verzosa, Archipelago, Seattle, WA</li>
</ul>
<h3 id="OdKaiY"><strong>Best Chef: Southeast (GA, KY, NC, SC, TN, WV)</strong></h3>
<ul>
<li id="y8L6G4">Sam Fore, Tuk Tuk Sri Lankan Bites, Lexington, KY</li>
<li id="9Ny4Qr">Josh Habiger, Bastion, Nashville, TN</li>
<li id="YSvSo7">Sam Hart, Counter-, Charlotte, NC</li>
<li id="IAxfD1">Terry Koval, The Deer and the Dove, Decatur, GA</li>
<li id="MUtyh1">Paul Smith, 1010 Bridge, Charleston, WV</li>
</ul>
<h3 id="c8GffK"><strong>Best Chef: South (AL, AR, FL, LA, MS, PR)</strong></h3>
<ul>
<li id="y4FDVy">Ana Castro, Lengua Madre, New Orleans, LA</li>
<li id="JcWOR4">Timothy Hontzas, Johnny’s Restaurant, Homewood, AL</li>
<li id="q2domH">Alex Perry and Kumi Omori, Vestige, Ocean Springs, MS</li>
<li id="FEoErz">Henry Moso, Kabooki Sushi, Orlando, FL</li>
<li id="IlxfCD">Natalia Vallejo, Cocina al Fondo, San Juan, PR</li>
</ul>
<h3 id="CI7cAg"><strong>Best Chef: Southwest (AZ, NM, NV, OK)</strong></h3>
<ul>
<li id="TliyCd">Oscar Amador and Francesco Di Caudo, Anima by EDO, Las Vegas, NV</li>
<li id="FjgrAO">Kaoru Azeuchi, KAISEKI YUZU, Las Vegas, NV</li>
<li id="699cJ9">Andrew Black, Grey Sweater, Oklahoma City, OK</li>
<li id="tZ0Qmq">Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK</li>
<li id="EALjrF">Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation, NM</li>
</ul>
<h3 id="hsJq18"><strong>Best Chef: Texas </strong></h3>
<ul>
<li id="jedgt0"> Reyna Duong, Sandwich Hag, Dallas, TX</li>
<li id="iTTaTL"> Benchawan Jabthong Painter, Street to Kitchen, Houston, TX</li>
<li id="0WMB0p"> Emiliano Marentes, ELEMI, El Paso, TX</li>
<li id="oDwhHT"> John Russ, Clementine, San Antonio, TX</li>
<li id="EBHRWN"> Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX </li>
</ul>
<h3 id="eQD7PW">James Beard Foundation Book Awards</h3>
<p id="OQyh9A"><strong>Baking and Desserts</strong> </p>
<ul>
<li id="0rECcz">
<em>New European Baking: 99 Recipes for Breads, Brioches and Pastries</em> by<em> </em>Laurel Kratochvila</li>
<li id="lp8zNz">
<em>Tava: Eastern European Baking and Desserts from Romania & Beyond</em> by<em> </em>Irina Georgescu</li>
<li id="lcPWaw">
<em>What’s for Dessert: Simple Recipes for Dessert People: A Baking Book </em>by Claire Saffitz</li>
</ul>
<p id="PV0G7s"><strong>Beverage with Recipes</strong></p>
<ul>
<li id="VLb4Fh">
<em>The Bartender’s Manifesto: How to Think, Drink, and Create Cocktails Like a Pro</em> by Toby Maloney and Emma Janzen</li>
<li id="tY1Bml">
<em>Cure: New Orleans Drinks and How to Mix ‘Em from the Award-Winning Bar </em>by Neal Bodenheimer and Emily Timberlake</li>
<li id="PLQvqq">
<em>Wild Brews: The Craft of Home Brewing, from Sour and Fruit Beers to Farmhouse Ales </em>by Jaega Wise</li>
</ul>
<p id="RPOcud"><strong>Beverage without Recipes</strong></p>
<ul>
<li id="jHPsma">
<em>Drinking with the Valkyries: Writings on Wine </em>by Andrew Jefford</li>
<li id="MSAHd2">
<em>Exploring the World of Japanese Craft Sake: Rice, Water, Earth </em>by Nancy Matsumoto and Michael Tremblay</li>
<li id="HfPQu7">
<em>To Fall in Love, Drink This: A Wine Writer’s Memoir </em>by Alice Feiring</li>
</ul>
<p id="shYGxp"><strong>Bread</strong></p>
<ul>
<li id="Khx8x7">
<em>Breadsong: How Baking Changed Our Lives </em>by Kitty Tait and Al Tait</li>
<li id="Iiq37H">
<em>The Miller’s Daughter: Unusual Flours & Heritage Grains: Stories and Recipes from Hayden Flour Mills </em>by Emma Zimmerman</li>
<li id="E9EJA2">
<em>The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book </em>by Maurizio Leo</li>
</ul>
<p id="3kBey3"><strong>Food Issues and Advocacy</strong></p>
<ul>
<li id="A8e5Wg">
<em>Eating While Black: Food Shaming and Race in America </em>by Psyche A. Williams-Forson</li>
<li id="bxkKK2">
<em>Gastronativism: Food, Identity, Politics </em>by Fabio Parasecoli</li>
<li id="7XzTNf">
<em>Retail Inequality: Reframing the Food Desert Debate </em>by Kenneth H. Kolb</li>
</ul>
<p id="YkM3N2"><strong>General</strong></p>
<ul>
<li id="Obspyp">
<em>The Cook You Want to Be: Everyday Recipes to Impress </em>by Andy Baraghani</li>
<li id="eQRmEF">
<em>I Dream of Dinner (so you don’t have to): Low-Effort, High-Reward Recipes: A Cookbook </em>by Ali Slagle</li>
<li id="W3NAwR">
<em>Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook </em>by Adrienne Cheatham with Sarah Zorn</li>
</ul>
<p id="vhypOq"><strong>International </strong></p>
<ul>
<li id="7n56L5">
<em>Masala: Recipes from India, the Land of Spices </em>by Anita Jaisinghani</li>
<li id="Q3eShv">
<em>Mezcla: Recipes to Excite </em>by Ixta Belfrage</li>
<li id="oX2UnP">
<em>Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook </em>by Rick Martínez</li>
</ul>
<p id="7hxRxV"><strong>Literary Writing</strong></p>
<ul>
<li id="HIVFfi">
<em>California Soul: An American Epic of Cooking and Survival </em>by Keith Corbin with Kevin Alexander</li>
<li id="59P0lf">
<em>Savor: A Chef’s Hunger for More </em>by Fatima Ali with Tarajia Morrell</li>
<li id="zPtVhb">
<em>To Boldly Grow: Finding Joy, Adventure, and Dinner in Your Own Backyard </em>by Tamar Haspel</li>
</ul>
<p id="aMdxfB"><strong>Reference, History, and Scholarship</strong></p>
<ul>
<li id="VujRuB">
<em>A Place at the Nayarit:</em> <em>How a Mexican Restaurant Nourished a Community </em>by Natalia Molina</li>
<li id="2eC7Qa">
<em>Slaves for Peanuts: A Story of Conquest, Liberation, and a Crop That Changed History </em>by Jori Lewis</li>
<li id="p9HZKf">
<em>What a Mushroom Lives For: Matsutake and the Worlds They Make </em>by Michael J. Hathaway</li>
</ul>
<p id="yc9jIr"><strong>Restaurant and Professional </strong></p>
<ul>
<li id="qU2qrV">
<em>Bludso’s BBQ Cookbook: A Family Affair in Smoke and Soul </em>by Kevin Bludso with Noah Galuten</li>
<li id="hRzxUB">
<em>Please Wait To Be Tasted: The Lil’ Deb’s Oasis Cookbook </em>by Carla Perez-Gallardo, Hannah Black, and Wheeler with Meshell Ndegeocello</li>
<li id="p8fBwc">
<em>Turkey and the Wolf: Flavor Trippin’ in New Orleans </em>by Mason Hereford and JJ Goode</li>
</ul>
<p id="qbFDCx"><strong>Single Subject</strong></p>
<ul>
<li id="MXnDq9">
<em>Masa: Techniques, Recipes, and Reflections on a Timeless Staple </em>by Jorge Gaviria</li>
<li id="daiUzq">
<em>The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food </em>by Naomi Duguid</li>
<li id="VbpKSr">
<em>The Wok: Recipes and Techniques </em>by J. Kenji López-Alt</li>
</ul>
<p id="7orn3l"><strong>U.S. Foodways </strong></p>
<ul>
<li id="ApJAG6">
<em>Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island </em>by Emily Meggett with Kayla Stewart and Trelani Michelle</li>
<li id="ADHrCt">
<em>I Am From Here: Stories and Recipes from a Southern Chef </em>by Vishwesh Bhatt</li>
<li id="dx42Nh">
<em>The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook </em>by Bill Leung, Kaitlin Leung, Judy Leung, and Sarah Leung</li>
</ul>
<p id="mUNNWC"><strong>Vegetable-Focused Cooking </strong></p>
<ul>
<li id="0TQl25">
<em>Plant-Based India: Nourishing Recipes Rooted in Tradition </em>by Dr. Sheil Shukla</li>
<li id="L6pIxs">
<em>In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers </em>by Alice Zaslavsky</li>
<li id="hNwdZG">
<em>The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook </em>by Hannah Che</li>
</ul>
<p id="Ujt54l"><strong>Visuals </strong></p>
<ul>
<li id="28Yzr3">
<em>Chinese-ish: Home Cooking Not Quite Authentic, 100% Delicious </em>by Joanna Hu and Armelle Habib</li>
<li id="dULDSW">
<em>Homage: Recipes and Stories from an Amish Soul Food Kitchen </em>by Brittany Conerly</li>
<li id="fPfHR2">
<em>The Sofrito Manifesto </em>by Bernardo Medina, Rafael Montalvo, and Ángelo Álvarez</li>
</ul>
<h3 id="Q1hJLU">James Beard Foundation Broadcast Media Awards</h3>
<p id="UyNMY0"><strong>Audio Programming</strong> </p>
<ul>
<li id="C2kkut">
<em>Copper & Heat; </em>“Abalone: The Cost of Consumption”; Airs on: Various podcast platforms</li>
<li id="3FS8Sa">
<em>Dish City; </em>“The complicated legacy of Asian-owned carryouts in D.C.’s Black neighborhoods”; Airs on: WAMU and various podcast platforms </li>
<li id="fOIPP9">
<em>Good Food; </em>“‘Maíz is life’ — the history, science, and politics of masa”; Airs on: KCRW and various podcast platforms </li>
</ul>
<p id="ORUt6P"><strong>Audio Reporting</strong></p>
<ul>
<li id="Cr5WZi">Jane Black and Elizabeth Dunn; <em>Pressure Cooker; </em>“The Twisted History of School Lunch in America”; Airs on: Various podcast platforms</li>
<li id="jOpfAb">Tyler Boudreaux; “The Blacker the Cherry: The abolitionist history of the Black Republican Cherry”; Airs on: KCRW </li>
<li id="dRCuWr">Lisa Morehouse; <em>California Foodways; </em>“‘We Just Have Faith’: Gold Country Jewish Community Strives to Connect Through COVID”; “Ojai’s Famous Pixie Tangerine Struggles to Survive Wildfires and a Hot Real Estate Market”; “Cafeteria Cook Brings Gourmet Dishes Inspired by Palauan Childhood to Lassen Community College”; Airs on: KQED and various podcast platforms</li>
</ul>
<p id="VylMSL"><strong>Commercial Media</strong></p>
<ul>
<li id="vPKnWJ">Jaylee Adams, Lindsey Hagen, and Martha Stoumen; <em>California Natural by Martha Stoumen Wines; </em>Airs on: Vimeo</li>
<li id="ZmYq4x">Hallie Davison, Jorge Gaviria, and Daniel Klein; <em>Masienda Presents; </em>Airs on: YouTube </li>
<li id="ZOUDl6">Hallie Davison, Daniel Klein, and Yazmín Ramírez; <em>Las Chicatanas: The Oaxacan Ant Delicacy That Is Harvested Just Once a Year; </em>Airs on: YouTube</li>
</ul>
<p id="fcPOhI"><strong>Documentary / Docuseries Visual Media</strong></p>
<ul>
<li id="gzfNcs">
<em>Coldwater Kitchen; </em>Airs on: Various film festivals</li>
<li id="PCGLiH">
<em>James Hemings: Ghost in America’s Kitchen; </em>Airs on: Various streaming platforms </li>
<li id="FXCOfY">
<em>Love, Charlie: The Rise and Fall of Chef Charlie Trotter; </em>Airs on: Apple TV and Amazon Prime</li>
</ul>
<p id="HjK3Z8"><strong>Instructional Visual Media </strong></p>
<ul>
<li id="vxvwQg">
<em>Big Sky Kitchen With Eduardo Garcia; </em>Airs on: Magnolia Network and Discovery+</li>
<li id="cpNe1Y">
<em>Techniquely with Lan Lam; </em>Airs on: YouTube </li>
<li id="Qm6uF6">
<em>What’s Eating Dan?; </em>Airs on: YouTube</li>
</ul>
<p id="E0RRtD"><strong>Reality or Competition Visual Media </strong></p>
<ul>
<li id="pC8ZcN">
<em>Restaurant Takeover ft. Matta; </em>Airs on: YouTube </li>
<li id="kraLhD">
<em>Top Chef; </em>Airs on: Bravo</li>
<li id="wQapdB">
<em>We Put 11 Cameras In NYC’s Busiest Brunch Restaurant | Bon Appétit; </em>Airs on: YouTube</li>
</ul>
<p id="buxjeL"><strong>Social Media Account </strong></p>
<ul>
<li id="SFhbrx">Erwan Heussaff; Erwan; Instagram</li>
<li id="CoDYxx">Andrew Huang, Ewa Huang, and Jeromy Ko; Nom Life; Instagram and TikTok </li>
<li id="v53f4S">Kalamata’s Kitchen Staff; Kalamatas Kitchen - Of Course It’s Kid Friendly; Instagram, YouTube, LinkedIn, TikTok</li>
</ul>
<p id="qdxMZW"><strong>Visual Media—Short Form</strong></p>
<ul>
<li id="dMKZYn">
<em>CBS Sunday Morning; </em>“Black, White, and The Grey”; “How Erin French found herself at The Lost Kitchen”; Airs on: CBS </li>
<li id="rrydw1">
<em>How One of Philly’s Best Pizza Spots Creates Jobs for the Formerly Incarcerated — The Experts; </em>Eater, airs on: YouTube </li>
<li id="lnRfAw">
<em>Matter of Fact with Soledad O’Brien; </em>Airs on: Syndicated </li>
</ul>
<p id="Lkm7SC"><strong>Visual Media—Long Form</strong></p>
<ul>
<li id="yZ9Auz">
<em>Mafia Land; </em>Airs on: Vice TV and YouTube</li>
<li id="eBMqHA">
<em>Somebody Feed Phil; </em>Airs on: Netflix </li>
<li id="JxjAvb">
<em>The Whole Animal; </em>Airs on: SOMM TV </li>
</ul>
<h3 id="Y8qpWW">James Beard Foundation Journalism Awards</h3>
<p id="LYmCWb"><strong>Beverage</strong></p>
<ul>
<li id="TEbYqK">“Lost in Translation — How Flavor Wheels and Tasting Tools Can Evolve to Speak with Global Beer Drinkers” by Mark Dredge for <em>Good Beer Hunting</em> </li>
<li id="BYa4n8">“The Great Mezcal Heist” by Emma Janzen for Eater </li>
<li id="Ly3CfX">“Who’s Allowed to Make Sotol?” by B.E. Mintz for <em>Texas Monthly</em> </li>
</ul>
<p id="p9bPv6"><strong>Columns and Newsletters </strong></p>
<ul>
<li id="qWTw1m">“The Case for the Supermarket Supershopper”; “A Maximalist New Wave for Instant Noodles”; “We All Scream for Asian American Ice Cream” by Cathy Erway for <em>TASTE</em>
</li>
<li id="70APQp">“Tetelas Are the Tasty Triangles You Need to Try Right Now”; “Birria Is the Greatest Threat to Taco Culture—and Its Savior”; “Trompo Tacos Are So Much More Than Tacos al Pastor” by José R. Ralat for <em>Texas Monthly</em>
</li>
<li id="w993x5">“Taking down a mammy complex”; “Decoding the Guild Guide”; “Seducing truckers with ‘nanner pudding” by Hanna Raskin for <em>The Food Section</em>
</li>
</ul>
<p id="YqIkwX"><strong>Craig Claiborne Distinguished Restaurant Review Award</strong></p>
<ul>
<li id="76l5pH">“Poncho’s Tlayudas, a window to Oaxaca, serves one of L.A.’s defining dishes”; “At Chinatown’s Pearl River Deli, the menu is always changing — and worth chasing”; “Anajak Thai is our 2022 Restaurant of the Year” by Bill Addison for <em>Los Angeles Times</em>
</li>
<li id="e1mEHz">“Vietnamese Food Goes Rogue at Portland’s Berlu”; “Kann Is <em>Portland Monthly</em>’s Restaurant of the Year: 2022”; “Michelin-Starred Chef Matthew Lightner Seeds Oregon’s Next Food Revolution at Okta” by Karen Brooks for <em>Portland Monthly</em>
</li>
<li id="0N0vDJ">“The most exciting new restaurant pop-up in Oakland is also its best-kept secret”; “After 33 years, an Indian food icon in Berkeley is better than ever”; “Stars like DJ Khaled and Steve Aoki have Bay Area restaurants now. They’re all uniquely terrible”by Soleil Ho for <em>San Francisco Chronicle</em>
</li>
</ul>
<p id="tkhSjA"><strong>Dining and Travel</strong></p>
<ul>
<li id="JZKEtL">“Feasting on the NOLA Suburbs” by Brett Martin for <em>Garden & Gun</em>
</li>
<li id="qNGSK3">“The I-95 exit-by-exit eating guide”; “Don’t leave home without your I-95 eating guide” by Hanna Raskin for <em>The Food Section</em>
</li>
<li id="xePzyb">“Best New Restaurants” by Elazar Sontag for <em>Bon Appétit</em> </li>
</ul>
<p id="7D6QTq"><strong>Feature Reporting </strong></p>
<ul>
<li id="GkC8rc">“Trouble Brewing” by Charles Bethea for <em>The New Yorker</em>
</li>
<li id="QjzwxF">“The Last Oyster Tongers of Apalachicola” by David Hanson for <em>The Bitter Southerner</em> </li>
<li id="yEAwN5">“Blood Sweat & Tears” by Shane Mitchell for <em>The Bitter Southerner</em> </li>
</ul>
<p id="yYjvho"><strong>Food Coverage in a General Interest Publication </strong></p>
<ul>
<li id="KgQcBy">
<em>The Bitter Southerner</em> </li>
<li id="OOxsAY">
<em>Oxford American</em> </li>
<li id="gfYU2z">
<em>San Francisco Chronicle</em> </li>
</ul>
<p id="Ic6AcW"><strong>Foodways </strong></p>
<ul>
<li id="eWgEpZ">“Kimchi With a Side of Whale” by Jennifer Fergesen for Eater </li>
<li id="MBHsWZ">“The Elusive Roots of Rosin Potatoes” by Caroline Hatchett for <em>The Bitter Southerner</em> </li>
<li id="aJgBeC">“Come Hell or High Water — Oysters, Brewing, and How the Come Yahs & Bin Yahs Could End Sea Level Rise in Charleston” by Jamaal Lemon for <em>Good Beer Hunting</em> </li>
</ul>
<p id="VQ7lPz"><strong>Health and Wellness </strong></p>
<ul>
<li id="e4N0xi">“How the Supreme Court Decision Exacerbated the Dire State of Bar Industry Healthcare” by Betsy Andrews for <em>SevenFifty Daily</em> </li>
<li id="K2sjYW">“Coffee vs. tea smackdown”; “What are ultra-processed foods? What should I eat instead?”; “The best foods to feed your gut microbiome” by Anahad O’Connor for <em>The Washington Post</em>
</li>
<li id="QBihS9">“When ‘Sir’ and ‘Ma’am’ Miss the Mark: Restaurants Rethink Gender’s Role in Service” by Rax Will for <em>The New York Times</em>
</li>
</ul>
<p id="qwdRPh"><strong>Home Cooking </strong></p>
<ul>
<li id="99C4sP">“Chinese Scrambled Eggs With Tomato” by Jenny Dorsey for Serious Eats</li>
<li id="qPZx6C">“How to Hot Pot: the Method (and the Madness) Behind Our Favorite Communal Meal” by Elyse Inamine for <em>Bon Appétit</em> </li>
<li id="02EzV3">“Sour Power” by Lara Lee for <em>Food & Wine</em>
</li>
</ul>
<p id="zlFmUh"><strong>Innovative Storytelling </strong></p>
<ul>
<li id="8ER8ah">“How One New York City Restaurant Fought To Survive” by Crista Chapman, Gray Beltran, and Gary He for <em>The New York Times</em>
</li>
<li id="3oc7AK">“Uneven Ground: Exceptional Black farmers and their fight to flourish in the South” by The Tennessean Staff for <em>The Tennessean</em> </li>
<li id="czwHRf">“Night Market” by Thrillist Staff for <em>Thrillist</em> </li>
</ul>
<p id="FPdx55"><strong>Investigative Reporting </strong></p>
<ul>
<li id="yH1RS4">“The fight to keep little-known bacteria out of powdered baby formula”; “Formula shortage adds to financial crunch for farmworker families”; “Whistleblower report on baby formula didn’t reach top FDA food safety official” by Jacob Bogage, Kimberly Kindy, and Laura Reiley for <em>The Washington Post</em>
</li>
<li id="NLq2OL">“Animal Agriculture Is Dangerous Work. The People Who Do It Have Few Protections.”; “‘I Was Coughing So Hard I Would Throw Up’”; “Tyson Says Its Nurses Help Workers. Critics Charge They Stymie OSHA.” by Christina Cooke, Alice Driver, and Gosia Wozniacka for <em>Civil Eats</em>
</li>
<li id="huQy2P">“Chef’s Fable”; “Can This Farm Fix Agriculture If It Can’t Fix Itself?”; “Feed the Rich, Save the Planet?” by Meghan McCarron for Eater </li>
</ul>
<p id="hUFFP0"><strong>Jonathan Gold Local Voice Award</strong></p>
<ul>
<li id="1w7LTp">“The Doughnut Kids Are All Right”; “The Subtle Brilliance of Pijja Palace, Silver Lake’s Indian Sports Bar”; “A Soul-Crushing Work of Staggering Genius” by Cathy Chaplin, Eater</li>
<li id="1SzpMD">“When I Feel Unmoored by Life, I Always Find My Way Back to Either/Or”; “At Mira’s East African Cuisine, One Family’s Iftar Traditions Take the Forefront”; “Why Isn’t There an Overdose Kit Stocked Behind Every Bar in Portland?” by Brooke Jackson-Glidden, Eater</li>
<li id="0faV8l">“How Black-owned vegan restaurants in West End prefigured Atlanta’s passion for plants”; “The Luxury Car Wash: Dog Spa, Hookah and Even Lamb Chops While You Wait”; “Eby Marshall Slack, an original staffer at Atlanta’s iconic Paschal’s restaurant, on building community” by Mike Jordan, <em>Atlanta Magazine</em>; <em>The Wall Street Journal</em>
</li>
</ul>
<p id="qiMAbs"><strong>MFK Fisher Distinguished Writing Award</strong></p>
<ul>
<li id="jeUlL6">“Sardine kofta in Palestine: A love story” by Maram Humaid for <em>Al Jazeera</em>
</li>
<li id="nEvOpH">“Feasting on the NOLA Burbs” by Brett Martin for <em>Garden & Gun</em>
</li>
<li id="JaD1kP">“Blood Sweat & Tears” by Shane Mitchell for <em>The Bitter Southerner</em> </li>
</ul>
<p id="ykTeXf"><strong>Personal Essay with Recipes</strong></p>
<ul>
<li id="vkxmxC">“Coming to America: How One Family Preserved Their Culinary Traditions After Moving to the Midwest in the 1960s” by Lan Samantha Chang for <em>Food & Wine</em> </li>
<li id="IGVLsw">“In My 40th Year, I Finally Made Pita Bread” by Layla Khoury-Hanold for <em>Food52</em> </li>
<li id="5j92sW">“Dog S#!t Dacquoise” by Diep Tran for <em>Food & Wine</em> </li>
</ul>
<p id="5R18Ck"><strong>Personal Essay without Recipes</strong></p>
<ul>
<li id="c4k5Eh">“Slave Food and Other Insults” by Dr. Cynthia R. Greenlee for <em>Oxford American</em> </li>
<li id="YJpQUz">“On Boba” by Kyla Wazana Tompkins for <em>The LARB Quarterly of the Los Angeles Review of Books</em> </li>
<li id="pFHY13">“How These Chinese Doughnuts Helped Save My Refugee Family” by Jean Trinh for <em>Los Angeles Times</em> </li>
</ul>
<p id="wKhBtZ"><strong>Profile </strong></p>
<ul>
<li id="D1tjL3">“Being Paula Camp” by Monica Eng for <em>Chicago</em> </li>
<li id="No4Cp1">“Tribe to Table” by Carolyn Kormann for <em>The New Yorker</em>
</li>
<li id="EwTqSo">“The Sweetest Harvest” by Kayla Stewart for <em>Food & Wine</em>
</li>
</ul>
<p id="7GG9rv"><em>Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2023.</em></p>
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https://www.eater.com/23626343/2023-james-beard-awards-restaurant-chef-finalistsHillary Dixler CanavanMonica Burton2023-02-22T12:02:08-05:002023-02-22T12:02:08-05:00These Six Restaurants Just Won the 2023 James Beard America’s Classics Award
<figure>
<img alt="A narrow hallway inside Pekin Noodle Parlor." src="https://cdn.vox-cdn.com/thumbor/AKXllRdf9vXjCnXmsE8LsQCI0_o=/200x0:3389x2392/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72002122/montana15_butte_pekinnoodleparlor_interior.0.0.jpg" />
<figcaption>The interior of Pekin Noodle Parlor in Butte, Montana. | Bill Addison</figcaption>
</figure>
<p>America’s Classics honors “locally owned restaurants that have timeless appeal” — and mark the real start of Beards season</p> <p id="Z1Ukf9">With <a href="https://www.eater.com/23569653/james-beard-awards-2023-semifinalists-chefs-restaurants-jbfa">semifinalists already announced last month</a>, the James Beard Foundation has revealed <a href="https://jbf-media.s3.amazonaws.com/production/pressreleases/2023%20America%27s%20Classics%20Announcement_Final.pdf">via press release</a> the winners of its annual America’s Classics award. Per the foundation, the award is meant to honor “locally owned restaurants that have timeless appeal and are beloved regionally for quality food that reflects the character of its community.” Restaurants become eligible for the award once they’ve been open for 10 years. </p>
<p id="IJRj5I">As per foundation policy, “six of the 12 Restaurant and Chef regions are included within each Awards cycle, and rotated the next cycle, so that each region is represented every other year,” says the release. Effectively, that means regions represented on the list this year (winners in 2023 Texas, South, Pacific and Northwest, Northeast, Mountain, and Great Lakes) will not be on next year’s America’s Classics list. Another thing to note: Even as the regional categories for Best Chef awards shifted in recent years, America’s Classics still remains a key way for the foundation to honor restaurants outside of larger cities. Finalists for the other restaurant awards categories will be announced on Wednesday, March 29, and the winners gala will be Monday, June 5 in Chicago. </p>
<p id="VB4opq">The 2023 America’s Classics winners include <a href="https://austin.eater.com/2023/2/22/23610378/james-beard-awards-americas-classic-restaurants-joes-bakery-austin-mexican-2023">an iconic Austin spot</a> known for its Mexican pastries, gigantic breakfast combos, and homemade tortillas; a family-run San Juan institution serving Puerto Rican staples; Hawai‘i’s oldest continually operating restaurant; and a Butte, Montana restaurant the foundation credits as the oldest continually operating Chinese restaurant in the entire country. Here’s the full list:</p>
<p id="7gEGTe"><strong>Joe’s Bakery & Coffee Shop</strong>, Austin, Texas: “A melting pot of new and old Austin, it is not unusual to find old-timers reminiscing about Austin and sharing their stories and recommendations at the breakfast counter with Joe’s Bakery newcomers.”</p>
<p id="rKKTUx"><strong>La Casita Blanca</strong>, San Juan, Puerto Rico: “The restaurant represents the traditional Puerto Rican fonda, a casual and affordable family-run locale that serves delicious comfort food. For locals, it’s like stepping into your tía’s or abuela’s house with vintage furniture and colorful tablecloths, evoking feelings of nostalgia and fond memories of family gatherings.”</p>
<p id="xdcBib"><strong>Manago Hotel</strong>, Captain Cook, Hawai‘i: “Manago Hotel is a place that reminds locals of childhood and old Hawai‘i... The udon and bread are gone, but the menu is still spare, with less than a dozen items, including liver and onions and small local fish such as ‘ōpelu. All entrees come with a large bowl heaped with rice and side dishes on little melamine plates, like Hawai‘i’s banchan, and usually includes potato macaroni salad.”</p>
<figure class="e-image">
<img alt="An empty, old fashioned dining room with wood panelling and blue vinyl chairs," data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/ve7zqBe3gmVsjOBG_RBzgDgfv5g=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24452281/RestaurantManago.jpeg">
<cite><a class="ql-link" href="https://www.managohotel.com/restaurant/" target="_blank">Manago Hotel</a></cite>
<figcaption>The interior of Manago Hotel.</figcaption>
</figure>
<p id="IIGgII"><strong>Nezinscot Farm</strong>, Turner, Maine: “The Café has something beautiful and exciting on every shelf — cases of homemade cheeses and meats, bagels, freshly baked pies, and perfect breads rolling out the kitchen, topped with farm eggs and homemade sausage and cheeses. The energy behind it all feels directed at building community, with delicious homemade everything (even the teas, even the crackers) serving as the vital instrument of creating and sustaining that gathering.”</p>
<p id="O2C1pc"><strong>Pekin Noodle Parlor</strong>, Butte, Montana: “The menu is a time capsule, encapsulating Chinese American dishes created in a time when authentic ingredients were not available. These dishes were a close approximation of home for the hardworking Chinese immigrants. The lengthy menu of mostly Americanized versions of Chinese food spotlights 16 chop suey varieties. There’s also barbecue pork, egg rolls, sweet-and-sour pork, pineapple fried rice, chow mein, and noodles in broth and ‘gravy’ — a thickened, soy-based sauce.”</p>
<p id="6GXllK"><strong>Wagner’s Village Inn</strong>, Oldenburg, Indiana: “Some of the best fried chicken in the Midwest sizzles in cast-iron skillets at Wagner’s Village Inn in Oldenburg, population 674, otherwise known for its German American history and its historic churches. The elements of the fried chicken at Wagner’s are as unpretentious as the wood-paneled dining room: chicken, salt, pepper, flour, lard. There is no recipe.”</p>
<p id="U4I8u6"><em>Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.</em></p>
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https://www.eater.com/23610392/james-beard-americas-classics-award-winners-2023Hillary Dixler Canavan2023-01-25T10:17:30-05:002023-01-25T10:17:30-05:00Here Are the 2023 James Beard Awards Restaurant and Chef Semifinalists
<figure>
<img alt="beard awards medal" src="https://cdn.vox-cdn.com/thumbor/WczPlS81puXUgv76QsScPvE_eNU=/0x752:1995x2248/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/71904277/james_beard_foundation_awards_medal.0__1_.0.jpg" />
<figcaption>Getty/Victor Spinelli/WireImage</figcaption>
</figure>
<p>Check out the full list</p> <p id="rEnQoV">Today in a press release, the James Beard Foundation revealed the semifinalist nominees for the 2023 James Beard Awards. </p>
<p id="2EE4ot">The categories reflect changes made in the wake of <a href="https://www.eater.com/22673921/2022-james-beard-awards-audit-policy-changes">an extensive 2021 audit</a> to address the longstanding biases baked into the awards process. New awards categories include an emerging chef award without an age cutoff, as well as regional best chef categories that now include separate awards for California, Texas, and New York in hopes of recognizing a broader geographic range of winners. <a href="https://www.eater.com/22673921/2022-james-beard-awards-audit-policy-changes">Voting</a> is also different than it was before the <a href="https://www.eater.com/2020/9/10/21431409/2020-james-beard-awards-controversy-no-awards-explained">2020 hiatus</a>, with prior winners (a group that skews white, and male) no longer being automatically included in the voting body that decides who moves on from the semifinalist list and, from there, who wins. The voting body has also expanded beyond traditional food media. The stated goal in the 2021 audit was also to have at least 50 percent of committee members and judges be people of color for the 2023 awards.</p>
<p id="pZx90B">Finalists will be announced on Wednesday, March 29, and the winners gala will be Monday June 5 in Chicago. Check out the full list of semifinalists below.</p>
<aside id="HLdZ1p"><div data-anthem-component="readmore" data-anthem-component-data='{"stories":[{"title":"Here Is the Full List of James Beard Awards 2023 Winners","url":"https://www.eater.com/23749724/james-beard-awards-2023-winners-restaurant-and-chef-awards"}]}'></div></aside><h1 id="64z0Ig">2023 James Beard Awards: Restaurant and Chef Semifinalists</h1>
<p id="ijDyyZ"></p>
<h3 id="QZfwE0"><strong>Outstanding Restaurateur </strong></h3>
<ul>
<li id="5Vvoc2">Mohamed Ali Alkassar and Niven Patel, Alpareno Restaurant Group (Ghee Indian Kitchen, Orno, and Mamey), Miami, FL</li>
<li id="jbhVMX">Brandon Chrostowski, EDWINS Leadership and Restaurant Institute (EDWINS Leadership and Restaurant Institute, edwins too, EDWINS Bakery, and others), Cleveland, OH</li>
<li id="gGNglH">Krista Cole, Sur Lie and Gather Restaurant, Portland, ME</li>
<li id="2uETjy">Greg Dulan, Dulan’s Soul Food Kitchen, Dulan’s on Crenshaw, and Dulanville, Los Angeles, CA</li>
<li id="g5yUBR">Laile Fairbairn, Locally Grown Restaurants (Snow City Cafe, South Restaurant + Coffeehouse, and Spenard Roadhouse), Anchorage, AK</li>
<li id="8H5EfJ">Sims and Kirsten Harlow Foster, Foster Supply Hospitality (The DeBruce, Arnold House Tavern, and Kenoza Hall), NY</li>
<li id="DvTamb">Aaron Hoskins, Sarah Simmons, Nicole Storey, and Elie Yigo, City Grit Hospitality Group (SmallSUGAR, CITY GRIT, and Il Focolare Pizzeria), Columbia, SC</li>
<li id="EWaCeH">Yuka Ioroi and Kris Toliao, Cassava, San Francisco, CA</li>
<li id="Q4pUDm">Michael and Tara Gallina and Aaron Martinez, Take Root Hospitality (Vicia, Winslow’s Table, Bistro La Floraison, and others), St. Louis, MO</li>
<li id="oYNgJO">Clinton Gray, Derrick Moore, and Emanuel Reed, Slim & Husky’s Pizza Beeria, Nashville, TN</li>
<li id="SxYjbl">Johnna Hayes and Debra Zinke, 3 Sirens Restaurant Group (Bird & Bottle, Holé Molé, Shakey Jakes, and others), Tulsa, OK</li>
<li id="3PdouG">Amy and Jason Kerstein, Joe Muench, and Dan Snider, Black Shoe Hospitality (Story Hill BKC and Buttermint Finer Dining & Cocktails), Milwaukee, WI</li>
<li id="GLOSYQ">Sandy Levine, Freya, Chartreuse, and The Oakland, Detroit, MI</li>
<li id="hnUiUE">Albert McDonald, The Mint, Pizza Campania, and Backcountry Burger Bar, Bozeman, MT</li>
<li id="vgK63K">Yenvy and Quynh Pham, Phở Bắc Sup Shop, Phởcific Standard Time, and The Boat, Seattle, WA</li>
<li id="bDwyFU">Michael Reginbogin and Jason Berry, KNEAD Hospitality + Design (MI VIDA, Lil’ SUCCOTASH, and GATSBY), Washington, D.C.</li>
<li id="QSzfuk">Jimmy and Johnny Tung, Bento Asian Kitchen + Sushi, Doshi, and Camille, Orlando, FL</li>
<li id="UOcuZS">Kelly Whitaker, Id Est Hospitality Group (Basta, The Wolf’s Tailor, and BRUTØ), Boulder, CO</li>
<li id="OMEQB9">Chris Williams, Lucille’s Hospitality Group, Houston, TX</li>
<li id="QlSSta">Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia, PA</li>
</ul>
<h3 id="vQjtAC"><strong>Outstanding Chef</strong></h3>
<ul>
<li id="HY7Wib">Junior Borges, Meridian, Dallas, TX</li>
<li id="YEueyv">Nina Compton, Compère Lapin, New Orleans, LA</li>
<li id="1HCLi2">Greg Collier, Leah & Louise, Charlotte, NC</li>
<li id="YnjbKz">Renee Erickson, The Walrus and the Carpenter, Seattle, WA</li>
<li id="jkLY5N">Shigeru Fukuyoshi, Sagami, Collingswood, NJ</li>
<li id="QmLnXi">Christine Ha and Tony J. Nguyen, Xin Chào, Houston, TX</li>
<li id="4to1cH">Andrew Le, The Pig and the Lady, Honolulu, HI</li>
<li id="92tfp3">Johnny Leach, The Town Company, Kansas City, MO</li>
<li id="MvmhFu">Rachel Miller, Nightshade Noodle Bar, Lynn, MA</li>
<li id="KoSjZp">Eder Montero and Alex Raij, La Vara, Brooklyn, NY</li>
<li id="rZVmpv">David Nayfeld, Che Fico, San Francisco, CA</li>
<li id="mWZEBn">Niki Nakayama, n/naka, Los Angeles, CA</li>
<li id="f4zsVE">Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO</li>
<li id="zGQSQY">Erik Ramirez, Llama Inn, Brooklyn, NY</li>
<li id="iTi5Rn">Dana Rodriguez, Super Mega Bien, Denver, CO</li>
<li id="Uv3dqG">Rob Rubba, Oyster Oyster, Washington, D.C.</li>
<li id="mIRjNW">Silvana Salcido Esparza, Barrio Café, Phoenix, AZ</li>
<li id="waaMCl">Hajime Sato, Sozai, Clawson, MI</li>
<li id="QY8XEz">Michael Schwartz, Michael’s Genuine Food & Drink, Miami, FL</li>
<li id="SiFvlr">David Vargas, Vida Cantina, Portsmouth, NH</li>
</ul>
<h3 id="mHsxpf"><strong>Outstanding Restaurant </strong></h3>
<ul>
<li id="ukG5rz">Ariete, Miami, FL</li>
<li id="ioaGrc">Brennan’s, New Orleans, LA</li>
<li id="tBqOV1">Cassia, Santa Monica, CA</li>
<li id="G61rgm">La Condesa, Austin, TX</li>
<li id="pQZOBv">Copine, Seattle, WA</li>
<li id="DBRGIn">Cora Cora, West Hartford, CT</li>
<li id="dLfHnx">Friday Saturday Sunday, Philadelphia, PA</li>
<li id="GKg5QW">The Grey, Savannah, GA</li>
<li id="2egAPd">Hell’s Backbone Grill & Farm, Boulder, UT</li>
<li id="0fXebH">Lucia, Dallas, TX</li>
<li id="G99UTN">Mita’s, Cincinnati, OH</li>
<li id="8yKiQP">Mourad, San Francisco, CA</li>
<li id="ZA4Ksy">PAGU, Cambridge, MA</li>
<li id="5LDw4g">Proper Meats + Provisions, Flagstaff, AZ</li>
<li id="tvzQXH">RIS, Washington, D.C.</li>
<li id="eO3Umj">Red Rose Restaurant, Lowell, MA</li>
<li id="AXxbFa">Smyth, Chicago, IL</li>
<li id="tiTGuA">Veselka, New York, NY</li>
<li id="3EbiHj">Via Carota, New York, NY</li>
<li id="aedTpk">Wickman House, Ellison Bay, WI</li>
</ul>
<h3 id="zDvOyK"><strong>Emerging Chef </strong></h3>
<ul>
<li id="37Ob47">Kane Adkisson, kanō, Omaha, NE</li>
<li id="ZN7oVO">Bernard Bennett, Ọkàn, Bluffton, SC</li>
<li id="2plnNH">Damarr Brown, Virtue, Chicago, IL</li>
<li id="6MJIIc">Victoria Elizondo, Cochinita & Co., Houston, TX</li>
<li id="Eg9ihj">Julio Hernandez, Maiz de la Vida, Nashville, TN</li>
<li id="atXXY4">Jamie Hoang, Ahan, Madison, WI</li>
<li id="uIyb65">Rashida Holmes, Bridgetown Roti, Los Angeles, CA</li>
<li id="4YVZ5D">Jennifer Hwa Dobbertin, Best Quality Daughter, San Antonio, TX</li>
<li id="Vkxo1Y">Telly Justice, HAGS, New York, NY</li>
<li id="LZoBmk">Vinh Le, Cicada Coffee Bar, Cambridge, MA</li>
<li id="etUnmO">Amado Lopez, Casa Amado Taqueria, Berkley, MI</li>
<li id="nJDpPf">Christian Lowe, Shift Kitchen & Bar, Flagstaff, AZ</li>
<li id="ZGS6EU">Serigne Mbaye, Dakar NOLA, New Orleans, LA</li>
<li id="dLvSHn">Vincent Medina and Louis Trevino, Cafe Ohlone, Berkeley, CA</li>
<li id="6g75xj">Charlie Mitchell, Clover Hill, New York, NY</li>
<li id="wPx7Zs">Bo Porytko, Misfit SnackBar, Denver, CO</li>
<li id="2ebN9R">Amanda Shulman, Her Place Supper Club, Philadelphia, PA</li>
<li id="YKhBk9">Kevin Smith, Beast & Cleaver, Seattle, WA</li>
<li id="QDWO4t">Elias Taddesse, Mélange, Washington, D.C.</li>
<li id="qbei0V">Akino West, Rosie’s, Miami, FL</li>
</ul>
<h3 id="NhGlTE"><strong>Best New Restaurant</strong></h3>
<ul>
<li id="5t0Ant">Al Coro, New York, NY</li>
<li id="RbJQXG">The Backporch, Roundup, MT</li>
<li id="oeRAQf">Bar Spero, Washington, D.C.</li>
<li id="kENkmf">Birch & Rye, San Francisco, CA</li>
<li id="A1gZCe">Causa, Washington, D.C.</li>
<li id="TUo220">Dept of Culture, New York, NY</li>
<li id="VBrRFj">Don Artemio, Fort Worth, TX</li>
<li id="qXKKnF">Et Al., Tulsa, OK</li>
<li id="tsxawe">The Friar’s Fork, Alamosa, CO</li>
<li id="7iQQZI">Heavy Metal Sausage Co., Philadelphia, PA</li>
<li id="Y7stMq">Heff’s Burger Club, Winston-Salem, NC</li>
<li id="lmkuus">Kann, Portland, OR</li>
<li id="kKzDpk">Khmai Cambodian Fine Dining, Chicago, IL</li>
<li id="X9MZUk"> KRU, Brooklyn, NY</li>
<li id="oL6ZWg">La Royal, Cambridge, MA</li>
<li id="HRZmp8">Lupi & Iris, Milwaukee, WI</li>
<li id="twggPI">Nami Kaze, Honolulu, HI</li>
<li id="0XtHLJ">Neng Jr.’s, Asheville, NC</li>
<li id="4C0wdQ">Nolia, Cincinnati, OH</li>
<li id="wflqJL">Obélix, Chicago, IL</li>
<li id="3SLVpf">ōkta, McMinnville, OR</li>
<li id="4DgO8v">Pijja Palace, Los Angeles, CA</li>
<li id="BZpwTr">Pizza Grace, Birmingham, AL</li>
<li id="c33eTy">Restaurant Beatrice, Dallas, TX</li>
<li id="Ehsfs3">Sambou’s African Kitchen, Jackson, MS</li>
<li id="XMRAy3">Stissing House, Pine Plains, NY</li>
<li id="IDlUjN">Tatemó, Houston, TX</li>
<li id="ooYKBs">Tatsu, Dallas, TX</li>
<li id="CMKccR">Yangban Society, Los Angeles, CA</li>
<li id="WDVHWM">wolfpeach, Camden, ME</li>
</ul>
<h3 id="nmDz4K"><strong>Outstanding Bakery</strong></h3>
<ul>
<li id="gbnTlh">Angelo Brocato, New Orleans, LA</li>
<li id="9vCuzH">Breadshop, Honolulu, HI</li>
<li id="Y72jXO">Buena Gente Cuban Bakery, Decatur, GA</li>
<li id="9mljLg">La Casita Bakeshop, Richardson, TX</li>
<li id="IBiFmE">Denise’s Delicacies, Philadelphia, PA</li>
<li id="SeNO9T">Friends & Family, Los Angeles, CA</li>
<li id="cx0k7r">Fujiya Hawai‘i, Honolulu, HI</li>
<li id="pGFgVb">Good Cakes and Bakes, Detroit, MI</li>
<li id="qbxQm3">Grist Milling & Bakery, Missoula, MT</li>
<li id="XHCvih">Haymaker Bun Company, Middlebury, VT</li>
<li id="vQz7Qg">JL Patisserie, Phoenix and Scottsdale, AZ</li>
<li id="dIs28n">Kuluntu Bakery, Dallas, TX</li>
<li id="jBh30z">La Patisserie Chouquette, St. Louis, MO</li>
<li id="GBifLz">Mighty Bread Co., Philadelphia, PA</li>
<li id="piPO0X">Normal Ice Cream, Salt Lake City, UT</li>
<li id="xxLzfM">She Wolf Bakery, New York, NY</li>
<li id="2otsyK">Unforgettable Bakery & Cafe, Savannah, GA</li>
<li id="3qGv5R">Yasukochi’s Sweet Stop, San Francisco, CA</li>
<li id="tOPmcK">Yoli Tortilleria, Kansas City, MO</li>
<li id="FrmGVF">Zak the Baker, Miami, FL</li>
</ul>
<h3 id="HEWgDt"><strong>Outstanding Pastry Chef or Baker</strong></h3>
<ul>
<li id="J8LGC0">Veronika Baukema, Veronika’s Pastry Shop, Billings, MT</li>
<li id="Bymz62">Manuel and Jesús Brazón, Caracas Bakery, Doral, FL</li>
<li id="hbtaTb">Vince Bugtong, Viridian, Oakland, CA</li>
<li id="Msuh5i">Mariela Camacho, Comadre Panadería, Austin, TX</li>
<li id="4zXD3z">Ismael de Sousa, Reunion Bread Co, Denver, CO</li>
<li id="1JrXu3">Nora Faye Allen, Mel the Bakery, New York, NY</li>
<li id="Dcyc4j">Atsuko Fujimoto, Norimoto Bakery, Portland, ME</li>
<li id="rWnH3v">Andrew Hutchison, Madison Sourdough, Madison, WI</li>
<li id="xBslJD">Michelle Karr-Ueoka, MW Restaurant, Honolulu, HI</li>
<li id="95uYD2">Crystal Kass, Valentine, Phoenix, AZ</li>
<li id="r7T2Jg">Margarita Manzke, République, Los Angeles, CA</li>
<li id="pCMYwK">Noelle Marchetti, Yolan, Nashville, TN</li>
<li id="rWkiVi">Shawn McKenzie, Café Cerés, Minneapolis, MN</li>
<li id="sXiLLm">Camari Mick, The Musket Room, New York, NY</li>
<li id="4ZHDec">Anne Ng, Bakery Lorraine, San Antonio, TX</li>
<li id="9fvlsw">Kareem Queeman, Mr. Bake, Riverdale, MD</li>
<li id="7JM8IE">Emily Riddell, Machine Shop, Philadelphia, PA</li>
<li id="UotVmQ">Phillip Ashley Rix, Phillip Ashley Chocolates, Memphis, TN</li>
<li id="rGYpNC">Elaine Uykimpang Bentz, Café Mochiko, Cincinnati, OH</li>
<li id="iVkqqQ">Amanda Wildermuth, Honey Road, Burlington, VT</li>
</ul>
<h3 id="HqN6fQ"><strong>Outstanding Hospitality</strong></h3>
<ul>
<li id="Vtei4L">The Black Cypress, Pullman, WA</li>
<li id="uxgi6h">Bottega, Birmingham, AL</li>
<li id="pbHJnM">Charleston, Baltimore, MD</li>
<li id="Cq2Uo9">Here’s Looking at You, Los Angeles, CA</li>
<li id="sb6l8N">House of Prime Rib, San Francisco, CA</li>
<li id="J643L6">Lark, Seattle, WA</li>
<li id="5U2xtj">Lil’ Deb’s Oasis, Hudson, NY</li>
<li id="PigopA">The Local, Abilene, TX</li>
<li id="d5knaB">Lula Drake, Columbia, SC</li>
<li id="P4Km6p">Manoli’s, Salt Lake City, UT</li>
<li id="70YPNE">Melba’s, New York, NY</li>
<li id="cQmzqn">Pêche., Palisade, CO</li>
<li id="gpOPPO">The Quarry, Monson, ME</li>
<li id="KVccHi">The Restaurant at 1900, Mission Woods, KS</li>
<li id="LII21Q">Sepia, Chicago, IL</li>
<li id="TeoXkm">SMOKE. Woodfire Grill, Tulsa, OK</li>
<li id="ecLE3a">Sur Lie, Portland, ME</li>
<li id="Em7fzp">Theodore Rex, Houston, TX</li>
<li id="UhVjhv">Ticonderoga Club, Atlanta, GA</li>
<li id="OiTrfD">Vernick Food & Drink, Philadelphia, PA<strong> </strong>
</li>
</ul>
<h3 id="KZVMOO"><strong>Outstanding Wine and Other Beverages Program</strong></h3>
<ul>
<li id="ix4v9R">All Together Now, Chicago, IL</li>
<li id="fDiWaF">Commander’s Palace, New Orleans, LA</li>
<li id="Y89sAR">COTE, New York, NY</li>
<li id="142m3N">Flight Wine Bar, Washington, D.C.</li>
<li id="AuWVta">Foam Brewers, Burlington, VT</li>
<li id="ri4PQm">FRIDA Southwest, Oklahoma City, OK</li>
<li id="nAgrBl">Glai Baan, Phoenix, AZ</li>
<li id="f1E55o">Hiyu Wine Farm, Hood River, OR</li>
<li id="EoPxQv">Lazy Bear, San Francisco, CA</li>
<li id="mDiodh">Lyla Lila, Atlanta, GA</li>
<li id="33UXEy">Macchialina, Miami Beach, FL</li>
<li id="wwvcit">Monk’s Cafe, Philadelphia, PA</li>
<li id="stJFaJ">OK Omens, Portland, OR</li>
<li id="aRTrp1">OTOTO, Los Angeles, CA</li>
<li id="9QgeGT">Rebel Rebel, Somerville, MA</li>
<li id="Jy465I">Spencer, Ann Arbor, MI</li>
<li id="w7CUgV">Suerte, Austin, TX</li>
<li id="FZPtni">Sunday Vinyl, Denver, CO</li>
<li id="paw0G9">Waxlight Bar à Vin, Buffalo, NY</li>
</ul>
<h3 id="04eLPH"><strong>Outstanding Bar</strong></h3>
<ul>
<li id="JRnTPz">Allegory, Washington, D.C.</li>
<li id="yBAczE">American Solera, Tulsa, OK</li>
<li id="nYzgFb">Bar Leather Apron, Honolulu, HI</li>
<li id="80rN6O">Cafe La Trova, Miami, FL</li>
<li id="0Gd7ub">Dante, New York, NY</li>
<li id="3Cq4z8">Drastic Measures, Shawnee, KS</li>
<li id="JYU0UB">Esters Wine Shop & Bar, Santa Monica, CA</li>
<li id="xeCqJ3">Garagiste, Las Vegas, NV</li>
<li id="zhqsZ7">The Gin Room, St. Louis, MO</li>
<li id="Cs8DGL">Harlem Hops, New York, NY</li>
<li id="kNC7aC">The Jewel Box, Portland, ME</li>
<li id="X6nf7x">Kingfisher, Durham, NC</li>
<li id="JHGQix">Las Ramblas, Brownsville, TX</li>
<li id="XEm05v">Le Caveau, Philadelphia, PA</li>
<li id="vfu6yO">Post Office Place, Salt Lake City, UT</li>
<li id="sN71rV">Rob Roy, Seattle, WA</li>
<li id="QkkKQS">Salud Cerveceria, Charlotte, NC</li>
<li id="fN9oWU">Scratch Brewing Company, Ava, IL</li>
<li id="T6yYe6">Trick Dog, San Francisco, CA</li>
<li id="T4e98R">Weathered Souls Brewing Company, San Antonio, TX </li>
</ul>
<h3 id="PZ855c"><strong>Best Chefs (by region)</strong></h3>
<h4 id="SJmtVo"><strong>Best Chef: California</strong></h4>
<ul>
<li id="2MgyzI">Jonathan Bautista, Kingfisher, San Diego, CA</li>
<li id="zwUlRn">Rocio Camacho, Rocio’s Mexican Kitchen, Bell Gardens, CA</li>
<li id="wyYKik">Val M. Cantu, Californios, San Francisco, CA</li>
<li id="vfGaH5">Gilberto Cetina Jr., Holbox, Los Angeles, CA</li>
<li id="RbLrvN">Kyle and Katina Connaughton, SingleThread, Healdsburg, CA</li>
<li id="nfI0eq">Brandon Hayato Go, Hayato, Los Angeles, CA</li>
<li id="U4MNfN">Srijith Gopinathan, Ettan, Palo Alto, CA</li>
<li id="VJmTda">Matthew Kammerer, The Harbor House Inn, Elk, CA</li>
<li id="Q9GYZf">Intu-on Kornnawong, Jo’s Modern Thai, Oakland, CA</li>
<li id="YgR5vH">Andrew and Michelle Muñoz, Moo’s Craft Barbecue, Los Angeles, CA</li>
<li id="1I1zUw">Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA</li>
<li id="blBrpp">Michael Reed, Poppy & Seed, Anaheim, CA</li>
<li id="DdLvDT">Daisy Ryan, Bell’s, Los Alamos, CA</li>
<li id="GKURBQ">Carlos Salgado, Taco María, Costa Mesa, CA</li>
<li id="qpA4GM">Sarintip “Jazz” Singsanong, Jitlada, Los Angeles, CA</li>
<li id="BqqRf0">James Syhabout, Commis, Oakland, CA</li>
<li id="KKeQDl">Craig Takehara, Binchoyaki, Sacramento, CA</li>
<li id="hXCUcF">Pim Techamuanvivit, Kin Khao, San Francisco, CA</li>
<li id="c2v3Qa">Robbie Wilson, Le Fantastique, San Francisco, CA</li>
<li id="rJKs3Q">Akira Yoshizumi, Sushi Yoshizumi, San Mateo, CA</li>
</ul>
<h4 id="M4X7G4"><strong>Best Chef: Great Lakes (IL, IN, MI, OH)</strong></h4>
<ul>
<li id="MMUAH7">Francisco Alfaro, Mid-City Restaurant, Cincinnati, OH</li>
<li id="U4Dh2k">Omar Anani, Saffron De Twah, Detroit, MI</li>
<li id="iypwTJ">Abra Berens, Granor Farm, Three Oaks, MI</li>
<li id="Kkk2rh">Becky Clark, Little Fish Brewing Co., Athens, OH</li>
<li id="skQrnt">Diana Dávila Boldin, Mi Tocaya Antojería, Chicago, IL</li>
<li id="7sNBJF">Thai Dang, HaiSous, Chicago, IL</li>
<li id="6geou8">Paul Fehribach, Big Jones, Chicago, IL</li>
<li id="6xxP3y">Tim Flores and Genie Kwon, Kasama, Chicago, IL</li>
<li id="uGTYh2">Norberto Garita, El Barzon, Detroit, MI</li>
<li id="EAXIRz">Hideki and Yuko Harada, Kiki, Cincinnati, OH</li>
<li id="fsxaTz">Andy Hollyday, Selden Standard, Detroit, MI</li>
<li id="3JPdXt">Ji Hye Kim, Miss Kim, Ann Arbor, MI</li>
<li id="H8Mwqv">Allie La Valle-Umansky, Jeremy Umansky, and Kenny Scott, Larder Delicatessen & Bakery, Cleveland, OH</li>
<li id="7lYnoo">BJ Lieberman, Chapman’s Eat Market, Columbus, OH</li>
<li id="KjGbhW">Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit, MI</li>
<li id="MEJdCb">Abbi Merriss, Bluebeard, Indianapolis, IN</li>
<li id="XN2Y0n">Zubair Mohajir, Wazwan, Chicago, IL</li>
<li id="wuQFfb">Samir Mohammad, 9th Street Bistro, Noblesville, IN</li>
<li id="fwP4Zb">Michael Ransom, Ima Izakaya, Detroit, MI</li>
<li id="Wy7t83">Sarah Welch, Marrow, Detroit, MI</li>
</ul>
<h4 id="QugPFB"><strong>Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)</strong></h4>
<ul>
<li id="FEwmxL">Chris Amendola, foraged., Baltimore, MD</li>
<li id="m8NQrA">Steve Chu, Ekiben, Baltimore, MD</li>
<li id="cS3fP8">Joy Crump, FOODE, Fredericksburg, VA</li>
<li id="fv2xPb">David Deshaies, L’Ardente, Washington, D.C.</li>
<li id="WJVllz">Nik Forsberg, Fet-Fisk, Pittsburgh, PA</li>
<li id="wzncUU">Rahman “Rock” Harper, Queen Mother’s Fried Chicken, Arlington, VA</li>
<li id="mdxgfg">Andrew Henshaw, Laser Wolf, Philadelphia, PA</li>
<li id="oif7Gs">Jesse Ito, Royal Sushi, Philadelphia, PA</li>
<li id="L3Ndlu">Dionicio Jiménez, Cantina La Martina, Philadelphia, PA</li>
<li id="8UdaZL">Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA</li>
<li id="KoKup6">Enrique Limardo, Seven Reasons, Washington, D.C.</li>
<li id="aT8Zbx">Philip Manganaro, Park Place Café & Restaurant, Merchantville, NJ</li>
<li id="3enErt">Melissa McGrath, Sweet Amalia Market & Kitchen, Newfield, NJ</li>
<li id="T9pGC1">Thanh Nguyen, Gabriella’s Vietnam, Philadelphia, PA</li>
<li id="KzuVG7">Peter Prime, Bammy’s, Washington, D.C.</li>
<li id="bNHdAA">Michael Rafidi, Albi, Washington, D.C.</li>
<li id="a7rOTy">Ryan Ratino, Bresca, Washington, D.C.</li>
<li id="glvviU">Omar Rodriguez, Oyamel Cocina Mexicana, Washington, D.C.</li>
<li id="7C9JGh">Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA</li>
<li id="5cn2lV">Kevin Tien, Moon Rabbit, Washington, D.C.</li>
</ul>
<h4 id="m0xm48"><strong>Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)</strong></h4>
<ul>
<li id="9se0aB">Sanaa Abourezk, Sanaa’s Gourmet Mediterranean, Sioux Falls, SD</li>
<li id="0Nqjxz">Ann Ahmed, Khâluna, Minneapolis, MN</li>
<li id="ccYAoa">Nick Bognar, iNDO, St. Louis, MO</li>
<li id="kNvqlK">Samuel Charles, Rodina, Cedar Rapids, IA</li>
<li id="e3PubB">Rob Connoley, Bulrush, St. Louis, MO</li>
<li id="xyB23w">Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO</li>
<li id="MLVsoX">Nick Goellner, The Antler Room, Kansas City, MO</li>
<li id="bjp96W">Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI</li>
<li id="wXFgRj">Gregory León, Amilinda, Milwaukee, WI</li>
<li id="Aj6Qn0">Pam Liberda, Waldo Thai, Kansas City, MO</li>
<li id="rkMiBQ">Francesco Mangano, Osteria Papavero, Madison, WI</li>
<li id="186GNL">Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI</li>
<li id="hNWzXs">Loryn Nalic, Balkan Treat Box, Webster Groves, MO</li>
<li id="6eY3Rq">Christina Nguyen, Hai Hai, Minneapolis, MN</li>
<li id="2x41VH">Joseph Raney, Skogen Kitchen, Custer, SD</li>
<li id="Ra7Nb9">Karyn Tomlinson, Myriel, Saint Paul, MN</li>
<li id="3hYg7E">Paul and Jessica Urban, Block 16, Omaha, NE</li>
<li id="Roh46c">David Utterback, Yoshitomo, Omaha, NE</li>
<li id="gdVNYS">Adam VanDonge, The White Linen, Topeka, KS</li>
<li id="PRMKVo">Yia Vang, Union Hmong Kitchen, Minneapolis, MN</li>
</ul>
<h4 id="i5vvNw"><strong>Best Chef: Mountain (CO, ID, MT, UT, WY)</strong></h4>
<ul>
<li id="DhY9Z4">Salvador Alamilla, Amano, Caldwell, ID</li>
<li id="UUORoF">Michael Annandono, Michaelangelo’s Big Sky, Big Sky, MT</li>
<li id="KQ4Vdy">Dan Ansotegui, Ansots, Boise, ID</li>
<li id="RTO6tM">Jose Avila, La Diabla Pozole y Mezcal, Denver, CO</li>
<li id="lpZQ7x">Andy Blanton, Cafe Kandahar, Whitefish, MT</li>
<li id="ZYoQXp">Paul Chamberlain and Logen Crew, SLC Eatery, Salt Lake City, UT</li>
<li id="eUWAya">Michael Diaz de Leon, BRUTØ, Denver, CO</li>
<li id="fZ0vFD">C. Barclay Dodge, Bosq, Aspen, CO</li>
<li id="FZiu5t">Andrew Fuller, Oquirrh, Salt Lake City, UT</li>
<li id="Y7Lgs0">Briar Handly, Handle, Park City, UT</li>
<li id="63gOq1">Suchada Johnson, Teton Thai, Teton Village, WY</li>
<li id="Gu8YT5">Young-Ho Kang and Peter Kim, The Angry Korean, South Jordan, UT</li>
<li id="ocO5yM">Kris Komori, KIN, Boise, ID</li>
<li id="G9MN7G">Chris Lockhart and Danny Mowatt, PREROGATIvE Kitchen, Red Lodge, MT</li>
<li id="Xh8KWS">Kibrom Milash, Kibrom’s Ethiopian & Eritrean Food, Boise, ID</li>
<li id="faNz9x">Paul Naugle, Izakaya Three Fish, Bozeman, MT</li>
<li id="56le3m">Cindhura Reddy, Spuntino, Denver, CO</li>
<li id="tpj6g4">Earl James Reynolds, Stone Hill Kitchen + Bar, Bigfork, MT</li>
<li id="jUuUqk">Ali Sabbah, Mazza, Salt Lake City, UT</li>
<li id="sZPxIr">Penelope Wong, Yuan Wonton, Denver, CO</li>
</ul>
<h4 id="08zvic"><strong>Best Chef: New York State</strong></h4>
<ul>
<li id="uL7tGV">Gerardo Alcaraz, Aldama, Brooklyn, NY</li>
<li id="KvTUwW">Nasim Alikhani, Sofreh, Brooklyn, NY</li>
<li id="Ez2PGM">Mary Attea, The Musket Room, New York, NY</li>
<li id="6M1oUE">Giovanni Cervantes, Taqueria Ramírez, Brooklyn, NY</li>
<li id="1zZTVT">Amanda Cohen, Dirt Candy, New York, NY</li>
<li id="Rcqd0w">Calvin Eng, Bonnie’s, Brooklyn, NY</li>
<li id="YeRdN1">Shenarri Freeman, Cadence, New York, NY</li>
<li id="X7Lulh">Charles Gabriel, Charles Pan-Fried Chicken, New York, NY</li>
<li id="yQgAn5">Anthony Gonçalves, Kanopi, White Plains, NY</li>
<li id="rQa5t6">Sol Han, LittleMad, New York, NY</li>
<li id="J3FP2w">JJ Johnson, FIELDTRIP, New York, NY</li>
<li id="RoLFG0">Sohui Kim, Gage & Tollner, Brooklyn, NY</li>
<li id="krLa5d">Shaina Loew-Banayan, Cafe Mutton, Hudson, NY</li>
<li id="JO3feo">Paolo Garcia Mendoza, Karenderya, Nyack, NY</li>
<li id="Zywuar">Ayesha Nurdjaja, Shukette, New York, NY</li>
<li id="HsKeJb">Junghyun Park, Atomix, New York, NY</li>
<li id="CzDSJz">Franco Sampogna, Frevo, New York, NY</li>
<li id="F9hsbX">Eric See, Ursula, Brooklyn, NY</li>
<li id="3I6Glf">Hillary Sterling, Ci Siamo, New York, NY</li>
<li id="CMrZt8">Sohail Zandi, Brushland Eating House, Bovina, NY</li>
</ul>
<h4 id="wq9Ujb"> <strong>Best Chef: Northeast (CT, MA, ME, NH, RI, VT)</strong>
</h4>
<ul>
<li id="S4XYdy">Robert Andreozzi, Pizza Marvin, Providence, RI</li>
<li id="wkRbuC">Paul Callahan, Vino e Vivo, Exeter, NH</li>
<li id="1hNtfU">Jeff Fournier, Thompson House Eatery, Jackson, NH</li>
<li id="ruRiAr">Mojo Hancy-Davis, May Day, Burlington, VT</li>
<li id="iZaQFN">Valentine Howell, Krasi, Boston, MA</li>
<li id="LaBlZm">Christian Hunter, Community Table, Washington, CT</li>
<li id="RXygoG">Sara Jenkins, Nina June, Rockport, ME</li>
<li id="ANtrWa">Jason LaVerdiere, Flux, Lisbon Falls, ME</li>
<li id="p4oJSQ">Courtney Loreg, Woodford Food & Beverage, Portland, ME</li>
<li id="zTYABy">Alganesh Michael, A Taste of Abyssinia, South Burlington, VT</li>
<li id="hXzYwa">Yahya Noor, Tawakal Halal Cafe, Boston, MA</li>
<li id="yd6ReK">Tony Pastor, Fore Street, Portland, ME</li>
<li id="qWErE6">Isaul Perez, Isa, Portland, ME</li>
<li id="kO9IBV">Sherry Pocknett, Sly Fox Den Too, Charlestown, RI</li>
<li id="Fy3oOW">Yisha Siu, Yunnan Kitchen, Boston, MA</li>
<li id="Fmufeh">Derrick Teh, SEKALI, Boston, MA</li>
<li id="wopcz8">Ellie Tiglao, Tanám, Somerville, MA</li>
<li id="PztLzB">Renee Touponce, The Port of Call, Mystic, CT</li>
<li id="IWoWrb">Milena Pagán, Little Sister, Providence, RI</li>
<li id="Sw8Lyb">Douglass Williams, MIDA, Boston, MA </li>
</ul>
<h4 id="pp7jab"><strong>Best Chef: Northwest and Pacific (AK, HI, OR, WA)</strong></h4>
<ul>
<li id="MxPZ9B">Nathan Bentley, Altura Bistro, Anchorage, AK</li>
<li id="pGitEf">Tony Brown, Ruins, Spokane, WA</li>
<li id="mWXmBj">Peter Cho, Han Oak, Portland, OR</li>
<li id="a7939v">Joshua Dorcak, MÄS, Ashland, OR</li>
<li id="3bkBix">Brian Hirata, Na‘au, Hawai‘i Island, HI</li>
<li id="q5RD6v">Jonathan Jones, Epilogue Kitchen & Cocktails, Salem, OR</li>
<li id="u5bLfo">Dan Koommoo, Crafted, Yakima, WA</li>
<li id="4QW0G9">Keaka Lee, Kapa Hale, Honolulu, HI</li>
<li id="cQNHiT">Melissa Miranda, Musang, Seattle, WA</li>
<li id="4ayviI">Vince Nguyen, Berlu, Portland, OR</li>
<li id="Br2Gw5">David Nichols, Eight Row, Seattle, WA</li>
<li id="RwqqBb">Thomas Pisha-Duffly, Gado Gado, Portland, OR</li>
<li id="NEwbfr">Crystal Platt, Lion & Owl, Eugene, OR</li>
<li id="cGubil">Beau Schooler, In Bocca Al Lupo, Juneau, AK</li>
<li id="ZgyxJ2">Sheldon Simeon, Tiffany’s, Wailuku, HI</li>
<li id="Uattcp">Mutsuko Soma, Kamonegi, Seattle, WA</li>
<li id="WIpqes">Renee Trafton, Beak Restaurant, Sitka, AK</li>
<li id="UR7S9N">Robert Urquidi, Ethel’s Grill, Honolulu, HI</li>
<li id="Nkpc8Z">Aaron Verzosa, Archipelago, Seattle, WA</li>
<li id="m0VOXu">Lee Anne Wong, Papa‘aina, Lahaina, HI </li>
</ul>
<h4 id="OdKaiY"><strong>Best Chef: Southeast (GA, KY, NC, SC, TN, WV)</strong></h4>
<ul>
<li id="y8L6G4">Sam Fore, Tuk Tuk Sri Lankan Bites, Lexington, KY</li>
<li id="9Ny4Qr">Josh Habiger, Bastion, Nashville, TN</li>
<li id="YSvSo7">Sam Hart, Counter-, Charlotte, NC</li>
<li id="mvTakb">Ronald Hsu and Aaron Phillips, Lazy Betty, Atlanta, GA</li>
<li id="u4fcVA">Daniel “Dano” Heinze, Vern’s, Charleston, SC</li>
<li id="IAxfD1">Terry Koval, The Deer and the Dove, Decatur, GA</li>
<li id="MUtyh1">Dayna Lee-Márquez, Comal 864, Greenville, SC</li>
<li id="9tkQjZ">Jiyeon Lee and Cody Taylor, Heirloom Market BBQ, Atlanta, GA</li>
<li id="h3wNg2"> Josiah McGaughey, Vivian, Asheville, NC</li>
<li id="x6LIps">Ramin Mirzakhani, Laury’s Restaurant, Charleston, WV</li>
<li id="sQEmpk">Trevor Moran, Locust, Nashville, TN</li>
<li id="TVvoe0">Dean Neff, Seabird, Wilmington, NC</li>
<li id="hXBrJt">Keith Rhodes, Catch, Wilmington, NC</li>
<li id="i5h6Qg">Isaiah Screetch, Spark Community Café, Versailles, KY</li>
<li id="wer6Kq">Jessica Shillato, Spotted Salamander, Columbia, SC</li>
<li id="CmcOly">Sahar Siddiqi, Chai Pani, Decatur, GA</li>
<li id="Cv2bX8">Paul Smith, 1010 Bridge, Charleston, WV</li>
<li id="jfWbic">Stephanie Tyson, Sweet Potatoes, Winston-Salem, NC</li>
<li id="GztGuY">Deborah VanTrece, Twisted Soul Cookhouse & Pours, Atlanta, GA</li>
<li id="1zM1jg"> Preeti Waas, Cheeni Indian Food Emporium, Raleigh, NC</li>
</ul>
<h4 id="c8GffK"><strong>Best Chef: South (AL, AR, FL, LA, MS, PR)</strong></h4>
<ul>
<li id="VndmqC">Blake Aguillard and Trey Smith, Saint-Germain, New Orleans, LA</li>
<li id="hmHVUy">Timon Balloo, The Katherine, Fort Lauderdale, FL</li>
<li id="6JL2p4">Jeremy and Cindy Bearman, Oceano Kitchen, Lantana, FL</li>
<li id="y4FDVy">Ana Castro, Lengua Madre, New Orleans, LA</li>
<li id="YMjFWM">Fernando, Nando, and Valerie Chang, Itamae, Miami, FL</li>
<li id="4fNkbT">Hunter Evans, Elvie’s, Jackson, MS</li>
<li id="8X1F0K">Francis Guzmán, Vianda, San Juan, PR</li>
<li id="tnkpar">Amarys and Jordan Herndon, Palm & Pine, New Orleans, LA</li>
<li id="JcWOR4">Timothy Hontzas, Johnny’s Restaurant, Homewood, AL</li>
<li id="q2domH">Alex Perry and Kumi Omori, Vestige, Ocean Springs, MS</li>
<li id="FEoErz">Rick Mace, Tropical Smokehouse, West Palm Beach, FL</li>
<li id="Qe4wev">Melissa M. Martin, Mosquito Supper Club, New Orleans, LA</li>
<li id="5JVWoO">Pushkar Marathe, Stage, Palm Beach Gardens, FL</li>
<li id="E3sRB1">Henry Moso, Kabooki Sushi, Orlando, FL</li>
<li id="IlxfCD">Charly Pierre, Fritai, New Orleans, LA</li>
<li id="qbG3P0">Colleen Quarls and Liz Hollinger, Molly’s Rise and Shine, New Orleans, LA</li>
<li id="Pmioxk">Rafael Rios, Yeyo’s El Alma de Mexico, Bentonville, AR</li>
<li id="1QUlXd">Michael Stoltzfus, Coquette, New Orleans, LA</li>
<li id="ogwwqr">Natalia Vallejo, Cocina al Fondo, San Juan, PR</li>
<li id="jSLoPc">Lojo Washington, Queen of Sheeba, West Palm Beach, FL</li>
</ul>
<h4 id="CI7cAg"><strong>Best Chef: Southwest (AZ, NM, NV, OK)</strong></h4>
<ul>
<li id="k3PCUb">Ben Alexander, Mr. Kims, Tulsa, OK</li>
<li id="TliyCd">Oscar Amador and Francesco Di Caudo, Anima by EDO, Las Vegas, NV</li>
<li id="4iuEBV">Rene Andrade and Roberto Centeno, Bacanora, Phoenix, AZ</li>
<li id="FjgrAO">Kaoru Azeuchi, KAISEKI YUZU, Las Vegas, NV</li>
<li id="OUF3mX">Jaren Bates and Brett Vibber, The Table at Junipine, Sedona, AZ</li>
<li id="ELjevW">Lisa Becklund, FarmBar, Tulsa, OK</li>
<li id="699cJ9">Andrew Black, Grey Sweater, Oklahoma City, OK</li>
<li id="tZ0Qmq">Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK</li>
<li id="t9a3H5">Yip Cheung, Red Plate, Las Vegas, NV</li>
<li id="EALjrF">Nephi Craig, Café Gozhóó, Whiteriver, AZ</li>
<li id="DDdqx3">Wendy Garcia, Tumerico, Tucson, AZ</li>
<li id="wlCMhc">Basit Gauba, Tikka Spice, Albuquerque, NM</li>
<li id="vNRasH">Fernando Hernández, Testal, Phoenix, AZ</li>
<li id="pBwwXP">Jimmy Li, ShangHai Taste, Las Vegas, NV</li>
<li id="dSZY4L">Luis and Berenice Medina, El Chile Toreado, Santa Fe, NM</li>
<li id="FslimY">Yotaka and Alex Martin, Lom Wong, Phoenix, AZ</li>
<li id="CKDlGQ">Andrea Meyer, The Love Apple, Taos, NM</li>
<li id="YrBAFB">Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation, NM</li>
<li id="k1q7ej">David Sellers, Horno Restaurant, Santa Fe, NM</li>
<li id="3nRkMo">Paul Wilson, Boston Title & Abstract, Tulsa, OK</li>
</ul>
<h4 id="8TNS4R"> <strong>Best Chef: Texas</strong>
</h4>
<ul>
<li id="MUWStS">Nicola Blaque, The Jerk Shack, San Antonio, TX</li>
<li id="I9Cxct">Tavel Bristol-Joseph, Canje, Austin, TX</li>
<li id="FhuYEd">Damien Brockway, Distant Relatives, Austin, TX</li>
<li id="AcF8xj">Reyna Duong, Sandwich Hag, Dallas, TX</li>
<li id="Ee2MRL">Kareem El-Ghayesh, KG BBQ, Austin, TX</li>
<li id="F3gkqO">Jalen Heard, Lane Milne, and Jonny White, Goldee’s Barbecue, Fort Worth, TX</li>
<li id="6uPOhf">Andrew Ho, Andrew Samia, and Sean Wen, Curry Boys BBQ, San Antonio, TX</li>
<li id="Up2koP">Greg Gatlin, Gatlin’s BBQ, Houston, TX</li>
<li id="AGGIRy">Benchawan Jabthong Painter, Street to Kitchen, Houston, TX</li>
<li id="VEviLg">Ai Le, Nam Giao, Houston, TX</li>
<li id="gykJoW">Olivia López and Jonathan Percival, Molino Olōyō, Dallas, TX</li>
<li id="EvCwoP">Enrique Lozano, El Charlatan, Socorro, TX</li>
<li id="ABjvRj">Emiliano Marentes, ELEMI, El Paso, TX</li>
<li id="bdHt52">Ana Liz Pulido, Ana Liz Taqueria, Mission, TX</li>
<li id="F4y9cU">Anastacia Quiñones-Pittman, José, Dallas, TX</li>
<li id="ZBGzb6">Regino Rojas, Revolver Taco Lounge, Dallas, TX</li>
<li id="YFRAsM">John Russ, Clementine, San Antonio, TX</li>
<li id="jy2iWH">Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX</li>
<li id="FWsdYp">Kiran Verma, Kiran’s, Houston, TX</li>
<li id="YYOWhn">Jon Walter, Chez Sami, Wolfforth, TX</li>
</ul>
<p id="4g4h3r"><em>Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards.</em></p>
<p id="5Bju5C"><strong>Update, 1/26/2023:</strong> The initial press release from the James Beard Foundation mistakenly left off chef Aaron Phillips from Lazy Betty as a semifinalist for best chef southeast. We have updated the list above to reflect the correction by the foundation and their updated press release.</p>
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