Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America. The awards are presented each spring at Lincoln Center in New York City. Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.
Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. Each award category has an individual Awards committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program.
Listed below are the 2014 James Beard Foundation Restaurant and Chef Awards.
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.
The Slanted Door
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.
Rising Star Chef of the Year – Tie-
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.
Jimmy Bannos Jr.
The Purple Pig
The Willows Inn on Lummi Island
Lummi Island, WA
Best New Restaurant A restaurant opened in 2013 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
Pêche Seafood Grill
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.
Best Chef: West
Best Chef: Great Lakes
Best Chef: Mid-Atlantic
Best Chef: Midwest
The Spotted Pig
Best Chef: Northwest
Best Chef: South -Tie-
Pêche Seafood Grill
Best Chef: Southeast
Poole’s Downtown Diner
Best Chef: Southwest
Outstanding Service A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
The Restaurant at Meadowood
St. Helena, CA
Outstanding Wine, Beer, or Spirits Professional A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.
Outstanding Wine Program A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.
The Barn at Blackberry Farm
Outstanding Bar Program An establishment that displays and encourages excellence in cocktail, spirits, and/or beer service
The Bar at the NoMad Hotel
Outstanding Pastry Chef A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Dominique Ansel, Dominique Ansel Bakery, NYC
Outstanding Restaurateur A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.
Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others)
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