The 2016 James Beard Foundation Awards Finalists have been announced. The awards ceremony will take place on May 2 in Chicago and will be hosted by Carla Hall. “Our Foundation is delighted to bring our nominees announcement to the great food city of San Francisco, home to over 40 chef and restaurant awards winners,” said James Beard Foundation president Susan Ungaro at the ceremony this morning. “We wish the nominees in all categories the best of luck as they travel in the coming months for the Awards ceremonies – we’ll see you in New York City and Chicago!”
The ceremony was streamed via Nom, a new live interactive video website and iPhone app from a co-founder of Youtube for sharing the best stories in food.
Check out the full list here:
2016 James Beard Foundation Book Awards
For books published in English in 2015. Winners will be announced on April 26, 2016.
The winner of the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 26, 2016.
American Cooking
The Beetlebung Farm Cookbook
Chris Fischer
(Little, Brown and Company)
Heartlandia: Heritage Recipes from Portland’s The Country Cat
Adam and Jackie Sappington with Ashley Gartland
(Houghton Mifflin Harcourt)
The Southerner’s Cookbook
David DiBenedetto and the Editors of Garden & Gun
(Harper Wave)
Baking and Dessert
The Everyday Baker: Recipes and Techniques for Foolproof Baking
Abigail Johnson Dodge
(Taunton Press)
The New Sugar & Spice: A Recipe for Bolder Baking
Samantha Seneviratne
(Ten Speed Press)
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens
(Roost Books)
Beverage
American Wine: A Coming-of-Age Story
Tom Acitelli
(Chicago Review Press)
Lost Recipes of Prohibition: Notes from a Bootlegger’s Manual
Matthew Rowley
(Countryman Press)
The Oxford Companion to Wine
Jancis Robinson and Julia Harding
(Oxford University Press)
Cooking from a Professional Point of View
Gjelina: Cooking from Venice, California
Travis Lett
(Chronicle Books)
NOPI: The Cookbook
Yotam Ottolenghi and Ramael Scully
(Ten Speed Press)
This Is Camino
Russell Moore and Allison Hopelain
(Ten Speed Press)
Focus on Health
Cook for Your Life: Delicious, Nourishing Recipes for Before, During, and After Cancer Treatment
Anne Ogden Gaffney
(Avery)
Everyday Super Food
Jamie Oliver
(Ecco)
Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome
Virginia Willis
(Ten Speed Press)
General Cooking
The Food Lab: Better Home Cooking Through Science
- Kenji López-Alt
(W. W. Norton & Company)
Mark Bittman’s Kitchen Matrix
Mark Bittman
(Pam Krauss Books)
Slow Fires: Mastering New Ways to Braise, Roast, and Grill
Justin Smillie with Kitty Greenwald
(Clarkson Potter)
International
Preserving the Japanese Way
Nancy Singleton Hachisu
(Andrews McMeel)
Senegal: Modern Senegalese Recipes from the Source to the Bowl
Pierre Thiam with Jennifer Sit
(Lake Isle Press)
Zahav: A World of Israeli Cooking
Michael Solomonov and Steven Cook
(Rux Martin Books/Houghton Mifflin Harcourt)
Photography
Fire and Ice: Classic Nordic Cooking
Darra Goldstein
(Ten Speed Press)
Near & Far: Recipes Inspired by Home and Travel
Heidi Swanson
(Ten Speed Press)
Root to Leaf: A Southern Chef Cooks Through the Seasons
Steven Satterfield
(Harper Wave)
Reference and Scholarship
The Jemima Code: Two Centuries of African American Cookbooks
Toni Tipton-Martin
(University of Texas Press)
The Oxford Companion to Sugar and Sweets
Darra Goldstein
(Oxford University Press)
To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South
Angela Jill Cooley
(University of Georgia Press)
Single Subject
A Bird in the Hand: Chicken Recipes for Every Day and Every Mood
Diana Henry
(Mitchell Beazley)
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
Marc Vetri with David Joachim
(Ten Speed Press)
Tacos: Recipes and Provocations
Alex Stupak and Jordana Rothman
(Clarkson Potter)
Vegetable Focused and Vegetarian
A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing)
Anna Jones
(Ten Speed Press)
V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks
Michael Anthony
(Little, Brown and Company)
Vegetarian India: A Journey Through the Best of Indian Home Cooking
Madhur Jaffrey
(Alfred A. Knopf)
Writing and Literature
Pawpaw: In Search of America’s Forgotten Fruit
Andrew Moore
(Chelsea Green Publishing)
Pig Tales: An Omnivore’s Quest for Sustainable Meat
Barry Estabrook
(W. W. Norton & Company)
Soda Politics: Taking on Big Soda (and Winning)
Marion Nestle
(Oxford University Press)
2016 James Beard Foundation Broadcast Media Awards
Presented by Breville and Lenox
For television, web, and radio programs aired in 2015. Winners will be announced on April 26, 2016.
Documentaries
For Grace
Filmmakers: Kevin Pang and Mark Helenowski
Airs on: Vimeo, iTunes, Amazon, and Google Play
Just Eat It: A Food Waste Story
Director: Grant Baldwin
Producers: Jenny Rustemeyer and Melanie Wood
Airs on: MSNBC
The Starfish Throwers
Director: Jesse Roesler
Producers: Jesse Roesler and Melody Gilbert
Airs on: DirecTV Audience Network and iTunes
Outstanding Personality/Host
Host: Vivian Howard
A Chef’s Life
Airs on: PBS
Host: Pati Jinich
Pati’s Mexican Table
Airs on: WETA
Host: Andrew Zimmern
Bizarre Foods
Airs on: Travel Channel
Podcast
Burnt Toast
Host: Kenzi Wilbur
Producers: Laura Mayer, Henry Molofsky, and Andy Bowers
Airs on: iTunes and Soundcloud
Eat This Podcast
Host: Jeremy Cherfas
Producer: Jeremy Cherfas
Airs on: eatthispodcast.com
Gravy
Host: Tina Antolini
Producer: Tina Antolini for the Southern Foodways Alliance
Airs on: southernfoodways.org/gravy
Radio Show/Audio Webcast
Eating in Sync with Our Master Clocks
Host: Allison Aubrey
Airs on: NPR’s Eating and Health
The Food Chain – A BBC World Service Co-Production with the Food Programme
Host: Dan Saladino
Producers: Kent DePinto, Sarah Stolarz, and Dan Saladino
Airs on: BBC World Service
What’s On Your Plate: The Family Peach Farm That Became a Symbol of the Food Revolution and A Crime of Passion: When the Love of Yogurt Burned Too Bright
Host: Dan Charles
Producer: Jeff Rogers
Airs on: NPR’s The Salt
Specials
CBS Sunday Morning: The Food Issue: Eat Drink & Be Merry
Host: Charles Osgood
Director: Nora Gerard
Producers: Rand Morrison, Gavin Boyle, Jason Sacca, and Amy Rosner
Airs on: CBS
Christmas at Bobby’s
Host: Bobby Flay
Producer: Elina Brown
Airs on: Food Network
Lidia Celebrates America: Home for the Holidays
Host: Lidia Bastianich
Producers: Laurie Donnelly, Anne Adams, and Shelly Burgess Nicotra
Airs on: PBS
Television Program, in Studio or Fixed Location
Extra Virgin
Hosts: Debi Mazar and Gabriele Corcos
Producers: Debi Mazar and Gabriele Corcos
Airs on: Cooking Channel
Jacques Pépin Heart & Soul
Host: Jacques Pépin
Producer: Tina Salter
Airs on: KQED-TV
Pati’s Mexican Table
Host: Pati Jinich
Producer: Gordon Elliott
Airs on: WETA
Television Program, on Location
A Chef’s Life
Host: Vivian Howard
Producers: Vivian Howard and Cynthia Hill
Airs on: PBS
I’ll Have What Phil’s Having
Host: Phil Rosenthal
Producers: Laurie Donnelly, Phil Rosenthal, Richard Rosenthal, John Bedolis, Christopher Collins, Lydia Tenaglia, Craig H. Shepherd, and David Beebe
Airs on: PBS
The Mind of a Chef
Hosts: Gabrielle Hamilton and David Kinch
Producers: Anthony Bourdain, Joseph Caterini, Christopher Collins, Lydia Tenaglia, Michael Steed, Jared Andrukanis, Alexandra Chaden, Jonathan Cianfrani, Nari Kye, Anna Chai, and Siobhan Walshe
Airs on: PBS
Television Segment
“Diving for Maine Sea Urchin,” “Tom the Truffle Dog,” “Are Vertical Farms the Future?”
Producers: Jeremy Harlan and Sarah LeTrent
Airs on: CNN, CNN Airport, and CNN.com
TODAY Show’s “TODAY Food”
Hosts: Erica Hill, Sheinelle Jones, Matt Lauer, Savannah Guthrie, and Carson Daly
Producers: Deborah Kosofsky, Samantha Wender, Rainy Farrell, Bianca Borges, Allison Simpson, and Tina DeGraff
Airs on: NBC
PBS NewsHour’s “Food, Glorious Food”
Host: Allison Aubrey
Producer: Mary Beth Durkin
Airs on: PBS
Video Webcast, Fixed Location and/or Instructional
Indian Curries: The Basics & Beyond
Host: Raghavan Iyer
Producer: Jared Maher
Airs on: craftsy.com
Mad Genius Tips
Host: Justin Chapple
Producers: Alex Vallis, Keri Hansen, Cheryl Houser, and Brian Egan
Airs on: foodandwine.com
3-Ingredient Recipes
Producer: Matt Duckor
Airs on: epicurious.com
Video Webcast, On Location
Seafood at the Source
Director: Ryan Ffrench
Producers: James Mulcahy and Ryan Ffrench
Airs on: youtube.com/zagat
The Sushi Chef: Oona Tempest and Toshio Oguma
Producer: Elana Schulman
Airs on: munchies.vice.com
Yellow Barn Biodynamic Farm
Producer: Angus Cann
Airs on: wholefoodsmarket.com/blog
Visual and Technical Excellence
Avec Eric Season 3
Directors: Jason Goldwatch, Geoffrey Drummond, and Carlos Naude
Photographers: Sarorn R. Sim, Michael Berlucchi, and Daniel McKeown
Editors: Luis Alvarez y Alvarez, Sarah Stuve, Benjamin Di Giacomo, and Matthew Vigil
Airs on: Cooking Channel
Chef’s Table
Director: David Gelb
Photographers: Will Basanta and Adam Bricker
Editors: Brad Grossman, J. Santos, Eric Freidenberg, Ravi Subramanian, Adrienne Gits, and Jesse Overman
Airs on: Netflix
Food for Thought, Food for Life
Director: Susan Rockefeller
Photographers: Robert Featherstone, Clarissa De Los Reyes, Rhiannon Hyde, Selene Richholt, Micah Schaffer, and Zao Wang
Editor: Jackie French
Airs on: eatingwell.com and foodforthoughtfilm.com
2016 James Beard Foundation Journalism Awards
For articles published in English in 2015. Winners will be announced on April 26, 2016.
Dining and Travel
“America’s Best Food Cities”
Tom Sietsema
The Washington Post
“It’s 8 A.M. Somewhere”
The Staff of Lucky Peach
Lucky Peach
“A Modern Guide to Timeless London”
Lauren Collins
Bon Appétit
Food and Culture
“Kiss My Grits”
Shane Mitchell
The Bitter Southerner
“In Search of Ragu”
Matt Goulding
Roads & Kingdoms
“Straight-Up Passing”
John Birdsall
Jarry
Food and Health
“Good Seed, Bad Seed”
Barry Estabrook
EatingWell
“The Healthy Cook’s Guide to Fat”
Sidney Fry and Robin Bashinsky
Cooking Light
“How to Eat Healthy(ish)”
Jon Wilde
GQ
Food Blog
Andrew Zimmern
Lucky Peach
Serious Eats
Food Coverage in a General-Interest Publication
Garden & Gun
David DiBenedetto and Phillip Rhodes
GQ
Brendan Vaughan
Los Angeles Magazine
Lesley Bargar Suter and Bill Esparza
Food-Related Columns
“Eat”
Francis Lam
New York Times Magazine
“Edible Life”
Corby Kummer
New Republic
“OtherWise”
Todd Kliman
The Washingtonian
Food Reporting
“Corn Wars”
Ted Genoways
New Republic
“Seafood From Slaves – An AP Investigation Helps Free Slaves in the 21st Century”
Martha Mendoza, Margie Mason, and Robin McDowell
Associated Press
“48 Hours that Changed the Future of Rainforests”
Nathanael Johnson
Grist
Home Cooking
“Cook Like a Pro!”
Adam Rapoport
Bon Appétit
“Into the Woods”
Langdon Cook
EatingWell
“Three Dishes: Gnocchi”
Brette Warshaw
Lucky Peach
Humor
@Freshcutgardenhose
Maryse Chevriere
“Ham to Ham Combat: The Tale of Two Smithfields”
Emily Wallace
Gravy
“Stone-Ground Killer”
Julia Reed
Garden & Gun
Personal Essay
“The Chef Who Saved My Life”
Brett Martin
GQ
“(The New) Broadway, NOLA”
Rien Fertel
The Local Palate
“On Chicken Tenders”
Helen Rosner
Guernica
Profile
“The Brief, Extraordinary Life of Cody Spafford”
Allecia Vermillion
Seattle Met Magazine
“Christiane Lauterbach: The Woman Who Ate Atlanta”
Wendell Brock
The Bitter Southerner
“Edna Lewis and the Black Roots of American Cooking”
Francis Lam
New York Times Magazine
Visual Storytelling
“How to Make the World’s Best Cheeseburger, Using Magic”
Eric Gillin and Andrew Jive
Epicurious
“One Night: Kachka”
Erin DeJesus, Danielle Centoni, Jen Stevenson, Dina Avila, McGraw Wolfman
Eater
“Smells the Same”
Joana Avillez
Lucky Peach
Wine, Spirits, and other Beverages
“Let Us Now Retire the Whiskey Woman”
Courtney Balestier
Punch
“Old World, New Wine”
Alan Richman
GQ
“There Are Almost No Black People Brewing Craft Beer. Here’s Why.”
Dave Infante
Thrillist
Craig Claiborne Distinguished Restaurant Review Award
“Four Star Semilla Is New York’s Next Great Restaurant,” “How to Navigate Shuko, New York’s Most Exciting New Japanese Restaurant,” “Contra and Wildair Are the Anti-Elitist Icons of NYC Cuisine”
Ryan Sutton
Eater
“A Health Food Restaurant so Cool It Will Have You Happily Eating Seeds,” “Revisiting Momofuku Ko, After the Revolution,” “Polo Bar Review: Ralph Lauren Corrals the Fashionable Herd”
Tejal Rao
Bloomberg Pursuits
“Spoon & Stable,” “Gilding the Chicken,” “A Second Act for the Forum?”
Dara Moskowitz Grumdahl
Mpls.St.Paul Magazine
MFK Fisher Distinguished Writing Award
“My Father and the Wine”
Irina Dumitrescu
The Yale Review
“Pork Life”
Todd Kliman
Lucky Peach
“The Second Most Famous Thing to Happen to Hiroshima”
Matt Goulding
Roads & Kingdoms
2016 James Beard Foundation Outstanding Restaurant Design Awards
Winners will be announced on May 2, 2016.
75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2013
Firm: Demian Repucci Design
Designer: Demian Repucci
Project: Bruno, NYC
Designers: Jeff Guga, Jon Shook, Vinny Dotolo, and Helen Johannesen
Project: Jon & Vinny’s, Los Angeles
Firm: Renzo Piano Building Workshop
Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson
Project: Untitled, NYC
76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2013
Firm: Land and Sea Dept.
Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson)
Project: Cherry Circle Room, Chicago
Firm: Roman and Williams Buildings and Interiors
Designers: Robin Standefer and Steven Alesch
Project: Cindy’s Rooftop Restaurant, Chicago
Firm: +tongtong
Designer: John Tong
Project: Drake Devonshire Inn, Wellington, Ontario, Canada
Design Icon
The Four Seasons Restaurant, NYC
2016 James Beard Foundation Restaurant and Chef Awards
Winners will be announced on May 2, 2016.
Best New Restaurant
Presented by True Refrigeration®
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.
Death & Taxes, Raleigh, NC
Launderette, Austin
Liholiho Yacht Club, San Francisco
Shaya, New Orleans
Staplehouse, Atlanta
Wildair, NYC
Outstanding Baker
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.
Joanne Chang, Flour Bakery + Café, Boston
Mark Furstenberg, Bread Furst, Washington, D.C.
Zachary Golper, Bien Cuit, Brooklyn, NY
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
William Werner, Craftsman and Wolves, San Francisco
Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
Clyde Common, Portland, OR
Cure, New Orleans
Maison Premiere, Brooklyn, NY
Outstanding Chef
Presented by All-Clad Metalcrafters
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.
Sean Brock, Husk, Nashville
Suzanne Goin, Lucques, Los Angeles
Donald Link, Herbsaint, New Orleans
Michael Solomonov, Zahav, Philadelphia
Michael Tusk, Quince, San Francisco
Outstanding Pastry Chef
Presented by Valrhona
A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.
Meg Galus, Boka, Chicago
Maura Kilpatrick, Oleana, Cambridge, MA
Dolester Miles, Highlands Bar & Grill, Birmingham, AL
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Daniel, NYC
Jennifer Yee, Lafayette, NYC
Outstanding Restaurant
Presented by Acqua Panna® Natural Spring Water
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.
Alinea, Chicago
Frasca Food & Wine, Boulder, CO
Highlands Bar and Grill, Birmingham, AL
Momofuku Noodle Bar, NYC
The Spotted Pig, 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 five years.
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, Swift & Sons, and others)
Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)
Michael Mina, Mina Restaurants, San Francisco (Michael Mina, Bourbon Steak, RN74, and others)
Cindy Pawlcyn, Napa, CA (Mustards Grill, Cindy’s Backstreet Kitchen, Cindy’s Waterfront at the Monterey Bay Aquarium)
Stephen Starr, Starr Restaurants, Philadelphia (Serpico, The Dandelion, Talula’s Garden, and others)
Outstanding Service
Presented by Goose Island Beer Company
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Blue Hill at Stone Barns, Pocantico Hills, NY
Eleven Madison Park, NYC
North Pond, Chicago
Quince, San Francisco
Topolobampo, Chicago
Outstanding Wine Program
Presented by Robert Mondavi Winery
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
Bern’s Steakhouse, Tampa, FL
Canlis, Seattle
Commander’s Palace, New Orleans
FIG, Charleston, SC
Sepia, Chicago
Outstanding Wine, Beer, or Spirits Professional
A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley Buffalo Trace Distillery, Frankfort, KY
Rising Star Chef of the Year
Presented by S. Pellegrino Sparkling Natural Spring Water
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Alex Bois, High Street on Market, Philadelphia
Angela Dimayuga, Mission Chinese Food, NYC
Grae Nonas, Olamaie, Austin
Matt Rudofker, Momofuku Ssäm Bar, NYC
Daniela Soto-Innes, Cosme, NYC
Jenner Tomaska, Next, Chicago
Best Chefs
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.
Best Chef: Great Lakes (IL, IN, MI, OH)
Abraham Conlon, Fat Rice, Chicago
Curtis Duffy, Grace, Chicago
Lee Wolen, Boka, Chicago
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Peter Chang, Peter Chang, Arlington, VA
Eli Kulp, Fork, Philadelphia
Rich Landau, Vedge, Philadelphia
Aaron Silverman, Rose’s Luxury, Washington, D.C.
Greg Vernick, Vernick Food & Drink, Philadelphia
Cindy Wolf, Charleston, Baltimore
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Paul Berglund, The Bachelor Farmer, Minneapolis
Justin Carlisle, Ardent, Milwaukee
Kevin Nashan, Sidney Street Café, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Kevin Willmann, Farmhaus, St. Louis
Best Chef: New York City (Five Boroughs)
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone
Anita Lo, Annisa
Jonathan Waxman, Barbuto
Jody Williams, Buvette
Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)
Karen Akunowicz, Myers + Chang, Boston
Brian Hill, Francine, Camden, ME
Zak Pelaccio, Fish & Game, Hudson, NY
Susan Regis, Shepard, Cambridge, MA
Mike Wiley and Andrew Taylor Eventide Oyster Co., Portland, ME
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Mike Easton, Il Corvo Pasta, Seattle
Renee Erickson, The Whale Wins, Seattle
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
Best Chef: South (AL, AR, FL, LA, MS, PR)
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Slade Rushing, Brennan’s, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Kevin Gillespie, Gunshow, Atlanta
Edward Lee, 610 Magnolia, Louisville, KY
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Tandy Wilson, City House, Nashville
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Bryce Gilmore, Barley Swine, Austin
Steve McHugh, Cured, San Antonio
Hugo Ortega, Caracol, Houston
Alex Seidel, Fruition, Denver
Justin Yu, Oxheart, Houston
Best Chef: West (CA, HI, NV)
Matthew Accarrino, SPQR, San Francisco
Michael Cimarusti, Providence, Los Angeles
Dominique Crenn, Atelier Crenn, San Francisco
Jeremy Fox, Rustic Canyon, Santa Monica, CA
Corey Lee, Benu, San Francisco
Jon Shook and Vinny Dotolo, Animal, Los Angeles
2016 James Beard Foundation America’s Classics
Al Ameer Restaurant, Dearborn, MI
Owners: Khalil Ammar and Zaki Hashem
Brooks’ House of BBQ, Oneonta, NY
Owners: Beth and Ryan Brooks
Bully’s Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully
Matt’s Place Drive-In, Butte, MT
Owners: Robin and Brad Cockhill
Rancho de Chimayó Restaurante, Chimayo, NM
Owner: Florence Jaramillo
2016 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
Gina Gallo
Winemaker
Sonoma, CA
Jim Lahey
Baker and Proprietor
NYC
Ed Levine
Author and Founder of Serious Eats
NYC
Temple Grandin
Author and Animal Rights Activist
Fort Collins, CO
Marcus Samuelsson
Chef and Restaurateur
NYC
2016 James Beard Foundation Humanitarian of the Year
Father Greg Boyle
Homeboy Industries
Los Angeles
2016 James Beard Foundation Lifetime Achievement Award
Leah Chase
Dooky Chase’s Restaurant
New Orleans
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