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FOR IMMEDIATE RELEASE
Press Contacts:
Karlie Reitano / Mary Blanton Ogushwitz
Susan Magrino Agency
Tel: 212.957.3005
Email: [email protected] / [email protected]
2014 JAMES BEARD FOUNDATION AWARDS
NOMINEES ANNOUNCED
New York, NY (March 18, 2014) The James Beard Foundation is proud to announce the final nominees for the 2014 James
Beard Foundation Awards, the culinary industrys most prestigious recognition program. The nominees were announced today
during a press brunch at The Publican in Chicago, a One Off Hospitality Group restaurant, hosted by Susan Ungaro, JamesBeard Foundation president; Emily Luchetti, chair of the James Beard Foundation board of trustees; Paul Kahan, executive chef/
partner, One Off Hospitality Group; and Donald J. Madia, managing partner/owner, One Off Hospitality Group.
We are excited to return to Chicago for this years finalist announcement, and The Publican, our 2013 Outstanding Chef Award
winner Paul Kahans restaurant, is the perfect setting as we celebrate the citys thriving culinary industry, said Susan Ungaro,
president of the James Beard Foundation.
Nominees in 59 categories were announced in the Foundations various awards programs, including Restaurant and Chef,
Restaurant Design, and Book, Broadcast and Journalism. In addition, previously announced special achievement award
honorees were highlighted, including Lifetime Achievement, Humanitarian of the Year, Whos Who, and the Americas Classics. A
complete list of nominees can be found at the end of this release, as well as onjamesbeard.org/awards.
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On Friday, May 2, 2014, the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, an exclusive event
honoring the nations top cookbook authors, culinary broadcast producers and hosts, and food journalists, will take place at
Gotham Hall in New York City, hosted by Matt Lee and Ted Lee. On Monday, May 5, 2014, the James Beard Foundation
Awards Ceremony and Gala Receptionwill take place at the David H. Koch Theater at Lincoln Center in New York City with
Ted Allen as Master of Ceremonies and Mario Batali as Gala Chef Chair. During the event, which is open to the public, awards
for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards
including Humanitarian of the Year, Lifetime Achievement, Whos Who, and the Americas Classics. A gala reception will
immediately follow, featuring top culinary talents from across the country, who will be serving dishes that reflect this years
Awards theme, Sounds of the City, celebrating the enduring relationship between music and food.
Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields
and further the Foundations mission to celebrate, nurture, and honor Americas diverse culinary heritage through programs that
educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their
time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners
receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.
Tickets to the May 5 Awards ceremony and gala reception are now on sale and can be purchased atjamesbeard.org/awardsor
through the Awards Box Office at 914.231.6180. General public tickets are $475 ($425 for James Beard Foundation members).
The 2014 James Beard Foundation Awards are presented with support by the following partners: Premier Sponsors: All-Clad
Metalcrafters, Lenox Tableware and Gifts; Supporting Sponsors: Acqua Panna Natural Spring Water, BACARDI 8, Breville, The
Coca-Cola Company, Delta Air Lines, Lavazza, S.Pellegrino Sparkling Natural Mineral Water, Stella Artois, Valrhona; Gala
Reception Sponsors: Celebrity Cruises, Ecolab, Food Network & Cooking Channel, Tanqueray No. TEN, Waldorf Astoria
Hotels & Resorts; Additional Support: Chefwear, Crest Be, VerTerra Dinnerware, Visit Orlando.
About the James Beard Foundation
Founded in 1986, the James Beard Foundation's mission is to celebrate, nurture, and honorAmerica's diverse culinary heritage through programs that educate and inspire. A cookbook authorand teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a
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champion of American cuisine. He helped educate and mentor generations of professional chefsand food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Todaythe Beard Foundation continues in the same spirit by administering a number of diverse programsthat include educational initiatives, food industry awards, scholarships for culinary students,publications, chef advocacy training, and thought-leader convening. The Foundation also maintains
the historic James Beard House in New York Citys Greenwich Village as a performance space forvisiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnershipwith the U.S. Department of States Office of Protocol and helped create the American Chef Corpsas a way to champion American chefs abroad, promote American food products and foster aninterest in American culinary culture and history through international programs and initiatives. Formore information, please visit jamesbeard.org. Find insights on food at the James BeardFoundations blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Followthe James Beard Foundation on Twitterand Instagram.
2014 James Beard Foundation Awards Nominees
2014 James Beard Foundation Book Awards
For books published in English in 2013. Winners will be announced on May 2, 2014.
American CookingI Love New York: Ingredientsand Recipes
Daniel Humm and WillGuidara
(Ten Speed Press)
The New Midwestern Table:200 Heartland Recipes
Amy Thielen
(Random House)
Pickles, Pigs & Whiskey:Recipes from My Three
Favorite Food Groups andThen Some
John Currence
(Andrews McMeelPublishing)
Baking and Dessert
The Art of French Pastry
Jacquy Pfeiffer with MarthaRose Shulman
(Knopf)
Sweet
Valerie Gordon
(Artisan)
Tartine Book No.3: ModernAncient Classic Whole
Chad Robertson
(Chronicle Books)
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Every Grain of Rice: SimpleChinese Home Cooking
Fuchsia Dunlop
(W. W. Norton & Company)
Return to the Rivers: Recipesand Memories of theHimalayan River Valleys
Vikas Khanna with Andrew
Blackmore-Dobbyn
(Lake Isle Press)
Sauces & Shapes: Pasta theItalian Way
Oretta Zanini DeVita andMaureen B. Fant
(W. W. Norton & Company)
Photography
Historic Heston
Photographer: Romas
Foord
(Bloomsbury USA)
Mast BrothersChocolate
Photographer: TuukkaKoski
(Little, Brown and Company)
Ren Redzepi: A Work inProgress
Ali Kurshat Altinsoy, DitteIsager, Ren Redzepi, LarsWilliams, and the NomaTeam
(Phaidon Press)
Reference and Scholarship
A History of Food in 100
Recipes
William Sitwell
(Little, Brown and Company)
Modern Food, Moral Food:
Self-Control, Science, andthe Rise of Modern AmericanEating in the Early TwentiethCentury
Helen Zoe Veit
(The University of NorthCarolina Press)
Soul Food: The Surprising
Story of an American CuisineOne Plate at a Time
Adrian Miller
(The University of NorthCarolina Press)
Single Subject
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Culinary Birds: The UltimatePoultry Cookbook
John Ash with James O.Fraioli
(Running Press)
Fish: 54 Seafood Feasts
Cree LeFavour
(Chronicle Books)
In the Charcuterie: TheFatted Calf's Guide to MakingSausage, Salumi, Pts,Roasts, Confits, and OtherMeaty Goods
Taylor Boetticher and ToponiaMiller
(Ten Speed Press)
Vegetable Focused and Vegetarian
Feast: Generous VegetarianMeals for Any Eater and
Every Appetite
Sarah Copeland
(Chronicle Books)
River Cottage Veg
Hugh Fearnley-Whittingstall
(Ten Speed Press)
Vegetable Literacy
Deborah Madison
(Ten Speed Press)
Writing and Literature
A Fork in the Road: Tales ofFood, Pleasure and
Discovery on the Road
Edited by James Oseland
(Lonely Planet)
Provence, 1970: M. F. K.Fisher, Julia Child, James
Beard, and the Reinventionof American Taste
Luke Barr
(Clarkson Potter Publishers)
Salt Sugar Fat: How the FoodGiants Hooked Us
Michael Moss
(Random House)
The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on May 2,2014.
2014 James Beard Foundation Broadcast and New MediaAwards
Presented by Lenox Tableware and GiftsFor television, webcast, and radio programs aired in 2013. Winners will be announced on May 2, 2014.
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Radio Show/Audio Webcast
Here & Now
Hosts: Meghna Chakrabarti,Jeremy Hobson, and RobinYoung
Area: Public Radio
Producer: Kathy Gunst
The Splendid Table
Host: Lynne Rossetto Kasper
Area: American Public Mediaand Public Radio
Producers: Jennifer Russelland Sally Swift
This American Life
Host: Fred Armisen, BenCalhoun, and Ira Glass
Area: NPR
Producer: Ben Calhoun
Special/Documentary
CBS Sunday Morning: Eat,Drink and be Merry
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle,Cathy Lewis, Amol Mhatre,Rand Morrison, Amy Rosner,
Jason Sacca, and RobinSanders
Eating Alabama
Network: PBS
Producers: Andrew BeckGrace and Bartley Powers
The Harvey Girls:Opportunity Bound
Network: PBS
Producer: Katrina Parks
Television Program, In Studio or Fixed Location
Heartland Table
Host: Amy Thielen
Network: Food Network
Producers: Random HouseTelevision and TavolaProduction
Lidia's Kitchen
Host: Lidia Bastianich
Network: PBS
Producer: Tavola Production
Martha Stewarts CookingSchool
Host: Martha Stewart
Network: PBS
Producers: Greta Anthony,Christina Deyo, MichaelMorrison, Martha Stewart,Calia Van Dyk, and LisaWagner
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Television Program, On Location
A Chef's Life
Host: Vivian Howard
Network: PBS
Producers Cynthia Hill andMarkay Media
Lidia Celebrates America:Freedom and Independence
Host: Lidia Bastianich
Network: PBS
Producer: Anne Adams, MimiAdams, Lidia Bastianich,Laurie Donnelly, ShellyBurgess Nicotra, and RobTate
The Mind of a Chef
Host: Anthony Bourdain
Network: PBS
Producers: Jared Adrukanis,Anthony Bourdain, JoeCaterini, Chris Collins,Michael Steed, and LydiaTenaglia
Television Segment
American Journey
Host: Tom Foreman
Network: CNN and CNN.com
Producer: Jeremy Harlan and
Sarah LeTrent
CBS Sunday Morning
Host: Martha Teichner
Network: CBS
Producer: Jon Carras and
Mary Raffalli
Friday Arts, Art of Food
Network: WHYY-TV
Producer: Monica Rogozinski
Video Webcast, Fixed Location and/or Instructional
Cook Smarter
chefsteps.com
Host: Grant Lee Crilly
Producer: Kristina Krug
Thirsty For...
youtube.com/tastemade
Producer: Jay Holzer andEric Slatikin
Upwave Eat Videos
upwave.com
Hosts: Pancho Gatchalian,Sarah Mastracco, and JamieTiampo
Producers: SeeFood Media,Space Station Media, andUpwave
Video Webcast, On Location
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Dark Rye
darkrye.com
Producers: Clyde Burley, Ira
Chute, and Kelly Le Castre
Kitchen Vignettes
kitchenvignettes.blogspot.com/PBS
Producer: Aube Giroux andMatt Schoch
The Perennial Plate: Europeand South Asia
theperennialplate.com
Hosts: Mirra Fine and DanielKlein
Producers: Mirra Fine andDaniel Klein
Outstanding Personality/Host
Host: Ina Garten
Barefoot Contessa: Back toBasics
Network: Food Network
Host: Sara Moulton
Sara's Weeknight Meals
Network: PBS
Host: Andrea Robinson
The 30-Minute Wine Whiz
andreawine.com
2014 James Beard Foundation Journalism Awards
For articles published in English in 2013. Winners will be announced on May 2, 2014.
Cooking, Recipes, or Instruction
Scott Mowbray and AnnTaylor Pittman
Cooking Light
7 Simple Ways to Become aBetter Cook
Andy Ricker
Saveur
The Star of Siam
Various Editors
Bon Apptit
How to Cook Right Now
Food and Culture
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John Birdsall
Lucky Peach
America, Your Food Is So
Gay
Lauren Collins
The New Yorker
Fire-Eaters
Corby Kummer
Smithsonian
Can Starbucks Do for the
Croissant What it Did forCoffee?
Food and Travel
Greg Larson
Lucky Peach
Traveling in the North
Country
Nick Paumgarten
Bon Apptit
Lunch at 8,500 Ft.
Gary Shteyngart
Travel + Leisure
Maximum Bombay
Food Coverage in a General-Interest Publication
San Francisco ChronicleFood & Wine Section
Various Editors
The Wall Street Journal OffDuty Section
Beth Kracklauer
Washingtonian TasteSection
Todd Kliman and Ann Limpert
Food Politics, Policy, and the Environment
Maryn McKenna
Food & EnvironmentReporting NetworkandMedium
Imagining the Post-Antibiotics Future
Eli Saslow
The Washington Post
Food Stamps
Craig Welch
The Seattle Times
Sea Change: The Pacific'sPerilous Turn
Food-Related Columns
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Tamar Haspel
The Washington Post
Unearthed
Kristen Miglore
Food52
Genius Recipes
Adam Sachs
Bon Apptit
The Obsessivore
Group Food Blog
The Braiser Eater National First We Feast
Health and Well-Being
Elizabeth Gunnison Dunn
The Wall Street Journal
This is Not a Carbonara
Sidney Fry, MS, RD
Cooking Light
Salt
Rachael Moeller Gorman
EatingWell
The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber,Lightly Sweetened Truthabout Food Labels
Humor
Ira Chute
Dark Rye
A Vision of Post-ApocalypticCuisine: Frankenchicken
Lisa Hanawalt
Lucky Peach
On the Trail with Wylie
Monica Hesse
The Washington Post
Gwyneth Paltrow: We Loveto Hate Her, But Well BuyHer Cookbook Anyway
Individual Food Blog
Food for the Thoughtless
Michael Procopio
Homesick Texan
Lisa Fain
Poor Man's Feast
Elissa Altman
Personal Essay
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Fuchsia Dunlop
Lucky Peach
Dick Soup
Elizabeth Gilbert
Outside
Don't Mess with Perfect
Gabrielle Hamilton
Bon Apptit
Guess Who's Coming to
Dinner?
Profile
Alex Halberstadt
The New York TimesMagazine
The Transformational Power
of the Right Spice
Francis Lam
Lucky Peach
A Day on Long Island withAlex Lee
Peter Meehan
Lucky Peach
Life, and How It Happens toa Cook
Visual Storytelling
Jeff Allen, Jonathan Boncek,Andrew Cebulka, AllstonMcCrady, and Susan Puckett
The Local Palate
Dinin Down in the Delta,
Ferm Belief, Fire It Up,
Chris Higdon, Jessie Kriech-Higdon, and Jen White
Spenser Magazine
Controlled Burn, Lead UsInto Temptation, The
South's Sweet Elixir
James Maikowski, PatriciaSanchez, Stephen Scoble,and Fredika Stjrne
Food & Wine
Best New Chef All Stars,
Oysters & Gumbo: A Chef'sNew Orleans Party,Vegetables Now
Wine, Spirits, and Other Beverages
Ray Isle
Food & Wine
The Battle for America'sOldest Vines
Josh Ozersky
The Wall Street Journal
Bourbon Mania!
Besha Rodell
Punch
40 Ounces to Freedom
Craig Claiborne Distinguished Restaurant Review Award
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Alison Cook
Houston Chronicle
Corkscrew BBQ a New
Houston Classic, TheCosmic Soup of Pho Hung,The Pass Unleashes Platesof Playfulness
Alan Richman
GQ
Alan Richman Walks Into a
Jewish Deli..., The Elm: IsBrooklyn Ready forSophisticated Dining?, ZZ's,the Most Expensive 58Minutes in New York Dining
Besha Rodell
L.A. Weekly
Black Hogg Down,
Outback SteakhouseReview: Please Don't CallThis Food Australian, SqirlReview: Jessica Koslow'sTiny Restaurant Is ServingSome of the Best Food inL.A.
MFK Fisher Distinguished Writing Award
Francis Lam
Bon Apptit
Better with Age
Guy Martin
Garden & Gun
A Tale of Two Kitchens
John Jeremiah Sullivan
Lucky Peach
I Placed a Jar in Tennessee
The winner of the Publication of the Year Award will be announced on May 2, 2014.
2014 James Beard Foundation Outstanding Restaurant DesignAwards
Winners will be announced on May 5, 2014
75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2011
Design Firm: AssimilationDesign Lab LLC and Otto
Architects LLC
Designers: Josh Otto andDavid Whipple
Project: Tria Taproom,Philadelphia
Design Firm: Huxley WallaceCollective
Designers: JoshuaHenderson and MatthewParker
Project: Westward, Seattle
Design Firm: Lawton StanleyArchitects
Designers: Maria Contreras,Christopher Lawton, andMicah Stanley
Project: Grace, Chicago
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76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2011
Design Firm: Jensen
Architects
Designers: Scott Davis, MarkJensen, Lincoln Lighthill,Dean Orr, and Andy Pluess
Project: Shed, Healdsburg,CA
Design Firm: Munge Leung
Designer: Sai Leung andAlessandro Munge
Project: HawksworthRestaurant, Vancouver
Design Firm: Slade
Architecture
Designers: Hayes Slade andJames Slade
Project: Virgin AtlanticAirway's Clubhouse atNewark Liberty International
Airport, Newark, NJ
2014 James Beard Foundation Restaurant and Chef Awards
Winners will be announced on May 5, 2014
Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed byany kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years musthave been spent in the region where the chef is presently working.
Best Chef: Great Lakes (IL, IN, MI, OH)
Dave Beran
Next
Chicago
Curtis Duffy
Grace
Chicago
Jonathon Sawyer
The GreenhouseTavern
Cleveland
Paul Virant
Vie Restaurant
WesternSprings, IL
AndrewZimmerman
Sepia
Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
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CathalArmstrong
RestaurantEve
Alexandria, VA
Spike Gjerde
WoodberryKitchen
Baltimore
Brad Spence
Amis
Philadelphia
VikramSunderam
Rasika
Washington,D.C.
Cindy Wolf
Charleston
Baltimore
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
JustinAprahamian
Sanford
Milwaukee
PaulBerglund
TheBachelorFarmer
Minneapolis
GerardCraft
Niche
Clayton,
MO
MichelleGayer
Salty Tart
Minneapoli
s
KevinNashan
SidneyStreet Caf
St. Louis
Lenny Russo
HeartlandRestaurant &Farm DirectMarket
St. Paul, MN
Best Chef: New York City (Five Boroughs)
April Bloomfield
The Spotted Pig
Dan Kluger
ABC Kitchen
Mark Ladner
Del Posto
JonathanWaxman
Barbuto
Michael White
Marea
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
JamieBissonnette
Coppa
Boston
JoanneChang
FlourBakery +Caf
Boston
GerryHayden
The NorthFork Table &Inn
Southold,NY
MattJennings
FarmsteadInc.
Providence,RI
MichaelLeviton
Lumire
Newton, MA
BarryMaiden
HungryMother
Cambridge,MA
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
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Renee Erickson
The WhaleWins
Seattle
Jason Franey
Canlis
Seattle
Naomi Pomeroy
Beast
Portland, OR
Ethan Stowell
Staple & Fancy
Seattle
Cathy Whims
Nostrana
Portland, OR
Best Chef: South (AL, AR, FL, LA, MS, PR)
Vishwesh Bhatt
Snackbar
Oxford, MS
Justin Devillier
La PetiteGrocery
New Orleans
Ryan Prewitt
Pche SeafoodGrill
New Orleans
Alon Shaya
Domenica
New Orleans
Sue Zemanick
Gautreaus
New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Kathy Cary
Lillys
Louisville, KY
Ashley Christensen
Pooles DowntownDiner
Raleigh, NC
Edward Lee
610 Magnolia
Louisville, KY
StevenSatterfield
Miller Union
Atlanta
Tandy Wilson
City House
Nashville
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Kevin Binkley
Binkleys
Cave Creek, AZ
Bryce Gilmore
Barley Swine
Austin
Hugo Ortega
Hugos
Houston
Chris Shepherd
Underbelly
Houston
Justin Yu
Oxheart
Houston
Best Chef: West (CA, HI, NV)
Stuart Brioza andNicole Krasinski
State BirdProvisions
San Francisco
MichaelCimarusti
Providence
Los Angeles
Corey Lee
Benu
SanFrancisco
Daniel Patterson
Coi
San Francisco
Jon Shook andVinny Dotolo
Animal
Los Angeles
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Best New Restaurant
A restaurant opened in 2013 that already displays excellence in food, beverage, and service and is likely to have a significantimpact on the industry in years to come.
Betony
NYC
Carbone
NYC
Coqueta
San Francisco
Estela
NYC
Pche Seafood
GrillNew Orleans
Outstanding Wine, Beer, or Spirits Professional
Presented by Bacardi USA
A winemaker, brewer, or spirits professional who has had a significant impact on the wine, beer and spirits industry nationwide.Candidates must have been in the profession for at least 5 years.
Sam Calagione
Dogfish HeadCraft Brewery
Milton, DE
Ron Cooper
Del MagueySingle VillageMezcal
Ranchos de Taos,NM
Garrett Oliver
BrooklynBrewery
Brooklyn, NY
Harlen Wheatley
Buffalo TraceDistillery
Frankfort, KY
DavidWondrich
spiritseducator
Brooklyn, NY
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.
A16
San Francisco
Bar Boulud
NYC
The Barn atBlackberry Farm
Walland, TN
FIG
Charleston, SC
The Little Nell
Aspen, CO
Outstanding Bar Program
Presented by Tanqueray No. TEN
An establishment that displays and encourages excellence in cocktail, spirits, and/or beer service.
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Bar Agricole
San Francisco
The Bar at theNoMad Hotel
NYC
Clyde Common
Portland, OR
MaisonPremiere
Brooklyn, NY
The Violet Hour
Chicago
Outstanding Service
Presented by Stella Artois
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least thepast 5 years.
Blue Hill
NYC
Quince
San Francisco
The Restaurantat Meadowood
St. Helena, CA
Topolobampo
Chicago
Vetri
Philadelphia
Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidatesmust have been pastry chefs or bakers for at least the past 5 years.
Dominique Ansel
Dominique Ansel
Bakery
NYC
Dana Cree
Blackbird
Chicago
Belinda Leong
b. patisserie
San Francisco
Dahlia Narvaez
Osteria Mozza
Los Angeles
Christina Tosi
Momofuku
NYC
Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must havebeen in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundationchef award in the past 10 years.
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Barbara Lynch
Barbara LynchGruppo
Boston
(No. 9 Park,Menton, B&GOysters, andothers)
Donnie Madia
One OffHospitalityGroup
Chicago
(Blackbird, Avec,The Publican,and others)
CindyPawlcyn
Napa Valley,CA
(MustardsGrill, CindysBack StreetKitchen)
Caroline Styne
Los Angeles
(Lucques,
A.O.C.,Tavern, andothers)
Phil Suarez
SuarezRestaurant Group
NYC
(ABC Kitchen,Jean-Georges,wd~50, andothers)
Rising Star Chef of the Year
Presented by S.Pellegrino Sparkling Natural Mineral Water
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in yearsto come.
Jimmy BannosJr.
The Purple Pig
Chicago
Katie Button
Crate
Asheville, NC
JessicaLargey
Manresa
Los Gatos, CA
David Posey
Blackbird
Chicago
Blaine Wetzel
The Willows Inn onLummi Island
Lummi Island, WA
Outstanding Restaurant
Presented by Acqua Panna Natural Spring Water
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.
Hearth
NYC
Highlands Bar andGrill
Birmingham, AL
The SlantedDoor
San Francisco
Spiaggia
Chicago
wd~50
NYC
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 foodprofessionals. Candidates must have been working as chefs for at least the past 5 years.
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MichaelAnthony
GramercyTavern
NYC
Sean Brock
McCradys
Charleston,
SC
SuzanneGoin
Lucques
Los Angeles
David Kinch
Manresa
Los Gatos,
CA
NancySilverton
PizzeriaMozza
Los Angeles
Marc Vetri
Vetri
Philadelphia
2014 James Beard Foundation Americas Classics
Presented by the Coca-Cola Company
Hansens SnoBliz
New Orleans
Owner: AshleyHansen
Nicks ItalianCaf
McMinnville,
OROwners: NickPeirano,CarmenPeirano, andEric Ferguson
Olneyville NewYork System
Providence, RI
Owners:StephanieStevens Turiniand Greg Stevens
Perini RanchSteakhouse
Buffalo Gap,
TXOwners: Lisaand TomPerini
SokolowskisUniversity Inn
Cleveland
Owners: BernardSokolowski, MaryBalbier, andMichaelSokolowski
2014 James Beard Foundation Whos Who of Food & Beverage in America Inductees
Edward Behr
Food Writer
St. Johnsbury,VT
John Besh
Chef andRestaurateur
New Orleans
DavidChang
Chef andRestaurateur
NYC
BarryEstabrook
Writer
Vergennes,VT
Paul Kahan
Chef andRestaurateur
Chicago
Sherry Yard
Pastry Chefand Author
Los Angeles
2014 James Beard Foundation Humanitarian of the Year
Matt Haley
Philanthropist and Restaurateur
Rehoboth Beach, Delaware
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2014 James Beard Foundation Lifetime Achievement Award
Sirio Maccioni
Le Cirque
NYC