Winners have been announced for the 2009 James Beard Foundation Awards, the nation's most prestigious recognition program honoring professionals in the food and beverage industries. During a ceremony hosted by Cat Cora, Emeril Lagasse and Stanley Tucci at Lincoln Center's Avery Fisher Hall, awards in 38 categories were presented, including Restaurant and Chef, Book, Design and Graphics, and special achievement awards. Industry leaders from across the country attended this year's highly-anticipated festivities, which celebrated "Women in Food" and included a post-show Gala Reception featuring some of the nation's top female chefs, sommeliers, mixologists and artisanal producers, led by Gala Chair Lidia Matticchio Bastianich.
OUTSTANDING RESTAURATEUR AWARD
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.
Drew Nieporent
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.
Drew Nieporent
Myriad Restaurant Group, NYC
OUTSTANDING CHEF AWARD
Presented by All-Clad MetalcraftersA 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.
Presented by All-Clad MetalcraftersA 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.
Dan Barber
Blue Hill, NYC
OUTSTANDING RESTAURANT AWARD
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.
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.
Jean Georges NYC
Chef/ Owner: Jean-Georges Vongerichten
RISING STAR CHEF OF THE YEAR AWARD
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.
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.
Nate Appleman
A16, San Francisco
BEST NEW RESTAURANT
Presented by LexusA restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
BEST NEW RESTAURANT
Presented by LexusA restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
Momofuku Ko, NYC
Chef/Owner: David Chang
OUTSTANDING PASTRY CHEF AWARD
Presented by All-Clad MetalcraftersA chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Presented by All-Clad MetalcraftersA chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Gina DePalma
Babbo, NYC
OUTSTANDING WINE SERVICE AWARD
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.
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.
Le Bernardin
NYC Wine Director: Aldo Sohm
OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & SpiritsA 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 AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & SpiritsA 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.
Dale DeGroff
Dale DeGroff Co., Inc. NYC
OUTSTANDING SERVICE AWARD
Presented by Stella ArtoisA restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
Presented by Stella ArtoisA restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
Daniel NYC
Owners: Daniel Boulud and Joel Smilow
BEST CHEFS IN AMERICA
Presented by American Express®Chefs who have set new or consistent standards of excellence in their respective regions. Candidates must have been working as chefs in any type of dining establishment 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 CHEFS IN AMERICA
Presented by American Express®Chefs who have set new or consistent standards of excellence in their respective regions. Candidates must have been working as chefs in any type of dining establishment 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: Pacific (CA, HI)
Douglas Keane, Cyrus Healdsburg, CA
Douglas Keane, Cyrus Healdsburg, CA
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Jose Garces, Amada, Philadelphia
Jose Garces, Amada, Philadelphia
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Tim McKee, La Belle Vie, Minneapolis
Tim McKee, La Belle Vie, Minneapolis
Best Chef: Great Lakes (IL, IN, MI, OH)
Michael Symonm, Lola, Cleveland
Michael Symonm, Lola, Cleveland
Best Chef: New York City (Five Boroughs)
Gabriel Kreuther, The Modern
Gabriel Kreuther, The Modern
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans, Hugo's, Portland, ME
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Marie Hines, Tilth, Seattle
Rob Evans, Hugo's, Portland, ME
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Marie Hines, Tilth, Seattle
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Mike Lata, Fig, Charleston, SC
Mike Lata, Fig, Charleston, SC
Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn Las Vegas
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn Las Vegas
Best Chef: South (AL, AR, FL, LA, MS)
John Currence,City Grocery,Oxford, MS
About the James Beard Foundation
The James Beard Foundation is dedicated to celebrating, preserving, and nurturing America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City's Greenwich Village as a performance space for visiting chefs. For more information, please visit www.jamesbeard.org.
Source: The James Beard Foundation
John Currence,City Grocery,Oxford, MS
About the James Beard Foundation
The James Beard Foundation is dedicated to celebrating, preserving, and nurturing America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City's Greenwich Village as a performance space for visiting chefs. For more information, please visit www.jamesbeard.org.
Source: The James Beard Foundation
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