Winners were announced this evening, Monday May 7, 2018, at the James Beard Foundation Awards at Lyric Opera of Chicago. During a ceremony emceed by Carla Hall, co-host of ABC’s The Chew, awards were presented in the Restaurant and Chef and Restaurant Design categories, as well as several special achievement awards,
[Hey! Have you seen my post on custom-made MTM clothing? Take a look, and if you place an order, they will add a free custom shirt. Just tell them The Washington Lobbyist sent you.]
Highlights from this year’s list of winners include:
Industry leaders from across the country attended the highly anticipated ceremony, whose theme this year was “Rise,” celebrating the collective spirit of the culinary community and the power of food. Attendees and participants donned vibrant pins stating what they rise for, from “equality” to “locally sourced food” to “no waste” and “integrity.” In keeping with the theme, the nearly 30 gala reception chefs consisted mostly of former James Beard Foundation Chefs Boot Camp for Policy and Change participants; JBF Chefs Boot Camps are retreats wherein civically and politically minded chefs have a unique opportunity to become more effective leaders for food-system change; they receive advocacy and media training while learning about important issues, challenges, and opportunities within the food world. Their thoughtful dishes fed the nearly 2,000 attendees at this year’s Awards gala.
2018 James Beard Foundation Outstanding Restaurant Design Awards
75 Seats and Under Firm: The MP Shift | Designers: Amy Morris, Anna Polonsky, and Julie Nerenberg | Project: De Maria, NYC
76 Seats and Over Firms: Aidlin Darling Design with a l m project | Designers: Joshua Aidlin, David Darling, Adam Rouse, and Andrea Lenardin Madden | Project: In Situ, San Francisco
Design Icon: The American Restaurant Kansas City, MO
Best New Restaurant: JuneBaby, Seattle | Outstanding Baker (Presented by Taylor Precision Products): Belinda Leong and Michel Suas, B. Patisserie, San Francisco | Outstanding Bar Program (Presented by Woodford Reserve Bourbon): Cure, New Orleans | Outstanding Chef (Presented by All-Clad Metalcrafters): Gabrielle Hamilton, Prune, NYC | Outstanding Pastry Chef (Presented by Lavazza): Dolester Miles, Highlands Bar & Grill, Birmingham, AL | Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water): Highlands Bar & Grill, Birmingham, AL | Outstanding Restaurateur: Caroline Styne, The Lucques Group, Los Angeles (Lucques, a.o.c., Tavern, and others ) | Outstanding Service: Zuni Café, San Francisco | Outstanding Wine Program (Presented by Robert Mondavi Winery): FIG, Charleston, SC | Outstanding Wine, Spirits, or Beer Professional: Miljenko Grgich, Grgich Hills Estate, Rutherford, CA | Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water): Camille Cogswell, Zahav, Philadelphia
Best Chef: Great Lakes (IL, IN, MI, OH): Abraham Conlon, Fat Rice, Chicago | Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA): Jeremiah Langhorne, The Dabney, Washington, D.C. | Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI): Gavin Kaysen, Spoon and Stable, Minneapolis | Best Chef: New York City (Five Boroughs): Missy Robbins, Lilia, Brooklyn, NY | Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT): Karen Akunowicz, Myers + Chang, Boston | Best Chef: Northwest (AK, ID, MT, OR, WA, WY): Edouardo Jordan, Salare, Seattle | Best Chef: South (AL, AR, FL, LA, MS, PR): Nina Compton, Compère Lapin, New Orleans | Best Chef: Southeast (GA, KY, NC, SC, TN, WV): Rodney Scott, Rodney Scott’s BBQ, Charleston, SC | Best Chef: Southwest (AZ, CO, NM, OK, TX, UT): Alex Seidel, Mercantile Dining & Provision, Denver | Best Chef: West (CA, HI, NV): Dominique Crenn, Atelier Crenn, San Francisco
2018 James Beard Foundation Humanitarian of the Year (Presented by HOODZ: a BELFOR Company)
José Andrés 2018 James Beard Foundation Lifetime Achievement Award
Paula Wolfert Multiple James Beard Award–Winning Author
James Beard Foundation. Founded in 1986. New York City, NY.