2017 James Beard Foundation Awards Nominees Announced


NEW YORK, NY (March 15, 2017) – The James Beard Foundation is proud to announce the nominees for the 2017 James Beard Foundation Awards. The nominees were announced today during a breakfast at a.o.c. in Los Angeles, California, hosted by Susan Ungaro, James Beard Foundation president; Mitchell Davis, executive vice-president; Emily Luchetti, chair of the James Beard Foundation’s Board of Trustees; Anne Quatrano, chair of the 2017 Awards committee; and Suzanne Goin, James Beard Award-winner and chef/owner of a.o.c.


“Our Foundation is thrilled to bring our nominees announcement to the dynamic food city of Los Angeles, home to over 25 chef and restaurant awards winners,” said James Beard Foundation president Susan Ungaro. “We wish the nominees in all categories the best of luck at this year’s Awards ceremonies, and congratulate the winners in several categories announced for the first time today, including Who’s Who of Food & Beverage in America, and the 2017 Design Icon honoree.”


Discover Los Angeles enlisted Billy Chun, senior director of economic development for Mayor Eric Garcetti, to speak on behalf of the city, and Marc Anderson, the executive vice president of Choose Chicago, Proud Host City of the 2017 Awards, both making key remarks and announcing nominees.


The event was streamed live via the Foundation’s Facebook Live channel. Additionally, multiple James Beard Award-winning chef Suzanne Goin prepared breakfast for the event guests, including dishes like Spanish fried chicken with cornmeal waffles, brioche with prosciutto, gruyere and quail egg, and a selection of pastries from her bread company, Larder Baking Co.  Nominees in nearly 60 categories were announced in the Foundation’s various awards programs, including Restaurant and Chef, Restaurant Design, and Media. A complete list of nominees can be found at the end of this release, as well as on jamesbeard.org/awards.


Winners of the 2017 James Beard Media Awards will be announced on Tuesday, April 25, 2017, at an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists at Pier Sixty at Chelsea Piers in New York City.


Winners of the remaining awards will be announced at the James Beard Awards Gala at the Lyric Opera of Chicago on Monday, May 1, 2017. 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 Humanitarian of the Year, Lifetime Achievement, Design Icon, Who’s Who of Food and Beverage in America, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.


Tickets to the May 1 Awards Gala and the April 25 Media Awards dinner will go on sale Wednesday, March 22, 2017. Tickets are available at jamesbeard.org/awards/tickets and through the Awards Box Office 10:00 AM – 5:00 PM EST, Monday through Friday, by calling (914) 231-6180. General public tickets are $500; James Beard Foundation member tickets are $425. Individual tickets for the Media Awards are $350; table for 10, $3,500. VIP ticket options are also available. Please contact the box office for details.


Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and furthers the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. 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.


The 2017 James Beard Foundation Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association and presented in association with the Chicago Department of Aviation, HMSHost, Illinois Office of Tourism, and Mariano’s as well as the following partners: Premier Sponsors: All-Clad Metalcrafters, American Airlines, S.Pellegrino® Sparkling Natural Mineral Water, True Refrigeration®; Supporting Sponsors: Breville®, Hyatt, Lavazza, Robert Mondavi Winery, Skuna Bay Salmon, Valrhona; Gala Reception Sponsors: Ecolab, Kendall College, Windstar Cruises; with additional support from: Chefwear, VerTerra Dinnerware.


About the James Beard Foundation (JBF)

Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that 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 City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org. Get food news, recipes, and more at the James Beard Foundation’s blog, or subscribe to the free digital newsletter Beard Bites. Follow @beardfoundation on FacebookTwitterInstagramPinterest, and Snapchat. Watch the James Beard House Kitchen Cam, James Beard Awards, and more on the Foundation’s Livestream channel. Find more JBF-related video on the Foundation’sYouTube channels.


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2017 James Beard Foundation Awards Nominees


2017 James Beard Foundation Book Awards

For books published in English in 2016. Winners will be announced on April 25, 2017. The winner of the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 25, 2017.


American Cooking


Deep Run Roots: Stories and Recipes from My Corner of the South

Vivian Howard

(Little, Brown and Company)


My Two Souths: Blending the Flavors of India into a Southern Kitchen

Asha Gomez and Martha Hall Foose

(Running Press)


Victuals: An Appalachian Journey, with Recipes

Ronni Lundy

(Clarkson Potter)


Baking and Dessert


Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life

Kate McDermott

(Countryman Press)


Breaking Breads: A New World of Israeli Baking

Uri Scheft and Raquel Pelzel



Dorie’s Cookies

Dorie Greenspan

(Rux Martin/Houghton Mifflin Harcourt)




Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki

Martin Cate with Rebecca Cate

(Ten Speed Press)


Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes

Talia Baiocchi and Leslie Pariseau

(Ten Speed Press)


The Waldorf Astoria Bar Book

Frank Caiafa



Cooking from a Professional Point of View



Virgilio Martínez

(Phaidon Press)


Classic Koffmann

Pierre Koffmann

(Jacqui Small)


Lickerland: Asian-Accented Desserts by Jason Licker

Jason Licker

(Sirivatana Interprint Public Company Limited)


General Cooking


Cooking for Jeffrey: A Barefoot Contessa Cookbook

Ina Garten

(Clarkson Potter)


Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

The Editors at Cook’s Illustrated

(Cook’s Illustrated)


Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat

Meike Peters





Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar

Heather Christo

(Pam Krauss/Avery)


Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes

Gina Homolka

(Clarkson Potter)


You Have It Made: Delicious, Healthy, Do-Ahead Meals

Ellie Krieger

(Houghton Mifflin Harcourt)




All Under Heaven: Recipes from the 35 Cuisines of China

Carolyn Phillips

(Ten Speed Press)


Land of Fish and Rice: Recipes from the Culinary Heart of China

Fuchsia Dunlop

(W. W. Norton & Company)


Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Naomi Duguid





Food City: Four Centuries of Food-Making in New York

Joy Santlofer

(W. W. Norton & Company)


Something to Food About: Exploring Creativity with Innovative Chefs

Questlove with Ben Greenman

(Clarkson Potter)


A Square Meal: A Culinary History of the Great Depression

Jane Ziegelman and Andrew Coe






Bobby Fisher



Everything I Want To Eat: Sqirl and the New California Cooking

Claire Cottrell, Jaime Beechum, Nacho Alegre

(Harry N. Abrams)


Taste & Technique: Recipes to Elevate Your Home Cooking

Chris Court

(Ten Speed Press)


Reference and Scholarship


French Wine: A History

Rod Phillips

(University of California Press)


I Taste Red: The Science of Tasting Wine

Jamie Goode

(University of California Press)


The Oxford Companion to Cheese

Catherine Donnelly

(Oxford University Press)


Single Subject


Big Bad Breakfast: The Most Important Book of the Day

John Currence

(Ten Speed Press)


The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

Ken Forkish

(Ten Speed Press)


Milk. Made.: A Book About Cheese. How to Choose It, Serve It and Eat It

Nick Haddow

(Hardie Grant)


Vegetable Cooking


Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs

Michelle McKenzie

(Roost Books)


The Middle Eastern Vegetarian Cookbook

Salma Hage

(Phaidon Press)


The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

Cara Mangini

(Workman Publishing Company)


2017 James Beard Foundation Broadcast Media Awards

For television, web, and radio programs aired in 2016. Winners will be announced on April 25, 2017.




The Birth of Saké

Director: Erik Shirai

Producer: Masako Tsumura

Airs on: iTunes, PBS, and vhx.tv


The Coffee Man

Director: Jeff Hann

Producer: Roland Fraval

Airs on: iTunes, Google Play, and thecoffeemanfilm.com


A Year in Port

Director: David Kennard

Producers: David Kennard, Martine Saunier, and Todd Ruppert

Airs on: iTunes


Outstanding Personality/Host


Mario Batali


Airs on: munchies.vice.com


Emeril Lagasse

Eat the World with Emeril Lagasse

Airs on: Amazon Prime Video


Andrew Zimmern

Andrew Zimmern’s Bucket List; Andrew Zimmern’s Driven by Food; Bizarre Foods with Andrew Zimmern

Airs on: Travel Channel and andrewzimmern.com



The Four Top

Host: Katherine Cole

Producers: Katherine Cole and Morgan Holm

Airs on: npr.org and iTunes


Special Sauce

Host: Ed Levine

Producer: Marty Goldensohn

Airs on: seriouseats.com


The Sporkful

Host: Dan Pashman

Producers: Anne Noyes Saini, Shoshana Gold, and Dan Charles

Airs on: sporkful.com


Radio Show/Audio Webcast


California Foodways

Host: Lisa Morehouse

Producer: Lisa Morehouse

Airs on: KQED San Francisco, NPR’s Weekend Edition and The Salt, and californiafoodways.com


Good Food

Host: Evan Kleiman

Producers: Abbie Fentress Swanson, Laryl Garcia, and Joseph Stone

Airs on: KCRW Santa Monica and npr.org


Hidden Kitchens: War & Peace & Food

Producers: The Kitchen Sisters: Davia Nelson and Nikki Silva

Airs on: NPR’s Morning Edition and npr.org


Special (on TV or Web)


Barefoot in Washington

Host: Ina Garten

Producers: Rachel Purnell, Olivia Ball, Bridget Lumley, and Carl Green

Airs on: Food Network


Lidia Celebrates America: Holiday for Heroes

Host: Lidia Bastianich

Producers: Lidia Bastianich, Anne Adams, and Shelly Burgess Nicotra

Airs on: PBS


WCVB TV Chronicle – Chocolate

Host: Anthony Everett

Producer: Sangita Chandra

Airs on: WCVB Boston and wcvb.com


Television Program, in Studio or Fixed Location


Bong Appétit

Host: Abdullah Saeed

Producers: Chris Grosso, Lauren Cynamon, Eddy Moretti, Shane Smith, Spike Jonze, Ari Fishman, Jessica Bahr, Abdullah Saeed, and Kathleen Flood

Airs on: munchies.vice.com


Fish the Dish

Host: Spencer Watts

Producer: Kathy McIntyre

Airs on: Gusto and gustotv.com


Pati’s Mexican Table

Host: Pati Jinich

Producers: Gordon Elliott, Pati Jinich, Maria Elena Gutierrez, Robert Sullivan, and Mark Schneider

Airs on: WETA Washington, PBS stations, and YouTube


Television Program, on Location


Chef’s Table

Producers: David Gelb, Brian McGinn, Matthew Weaver, Andrew Fried, and Dane Lillegard

Airs on: Netflix and YouTube


Eat the World with Emeril Lagasse

Host: Emeril Lagasse

Producers: Mike Duffy, Tim Duffy, Emeril Lagasse, and Bill Pruitt

Airs on: Amazon Prime Video and YouTube


The Mind of a Chef

Host: Ludo Lefebvre

Producers: Anthony Bourdain, Lydia Tenaglia, Chris Collins, Joe Caterini, Michael Steed, Jared Andrukanis, Gillian Brown, Morgan Fallon, and Krissy Lefebvre

Airs on: PBS and YouTube


Television Segment


ABC 7 News – The Hungry Hound

Host: Steve Dolinsky

Producer: Steve Dolinsky

Airs on: ABC 7 Chicago and abc7chicago.com


CBS This Morning – Saturday

Hosts: Anthony Mason and Alex Wagner

Producers: Marci Waldman, Brian Applegate, Greg Mirman, and Kate D’Arcy

Airs on: CBS and cbsnews.com


Harvesting Alaska

Hosts: Heather Hintze and Lauren Maxwell

Producer: Gina Romero

Airs on: KTVA Anchorage and ktva.com


Video Webcast, Fixed Location and/or Instructional


Andrew Zimmern’s Kitchen – Online Culinary Literacy Courses

Host: Andrew Zimmern

Producers: Nathan Matson, Paul Conigliaro, and Tom Godfrey

Airs on: andrewzimmern.thebigknow.com


Kitchen Conundrums with Thomas Joseph

Host: Thomas Joseph

Producers: Samantha Schutz and Greta Anthony

Airs on: marthastewart.com and YouTube


No Recipe Required

Host: Anna Stockwell

Producers: Matt Duckor, David Tamarkin, and Eric Gillin

Airs on: epicurious.com


Video Webcast, on Location



Director: Andrew Gooi

Producer: Bite’s Michelle Jacoby and Mark Lipczynski

Airs on: foodtalkies.com and readbite.com


Ethical Meat: Responsible Farming in America

Producers: James Mulcahy and Ryan Ffrench

Airs on: YouTube and zagat.com


Working 24 Hours at…

Directors: Joe Williams and Alex Grossman

Host: Andrew Knowlton

Producer: Meghan Scibona

Airs on: video.bonappetit.com


Visual and Technical Excellence


Food Talkies

Director, Photographer, Editor: Andrew Gooi

Airs on: foodtalkies.com and readbite.com


The Migrant Kitchen

Directors: Antonio Diaz and Nathan Sage

Photographer, Editor: Ben Hunter

Airs on: KCET Los Angeles and linktv.org



Photographer: James Mann

Editors: Aaron Warzynski and James Fitzpatrick

Airs on: tastemade.com


2017 James Beard Foundation Journalism Awards

For articles published in English in 2016. Winners will be announced on April 25, 2017.


Dining and Travel


The France Issue

Adam Sachs, Leslie Pariseau, and Saveur staff


“I Want Crab. Pure Maryland Crab.”

Bill Addison


“New York City Versus San Francisco”

Peter Meehan

Lucky Peach


Food Culture


“The Barnacle Queens of the Spanish Seaside”

Matt Goulding

Roads & Kingdoms


“A Last Dinner in the Jungle”

Shane Mitchell

Roads & Kingdoms

“Sonoko Dreams of Soba”

Francis Lam



Food and Health


“Brain Food”

Hunter Lewis, Carolyn Williams, Sidney Fry, and Peggy Knickerbocker

Cooking Light


“More Than a Gut Feeling”

Moises Velasquez-Manoff



“You Need This”

Shaun Dreisbach



Food Coverage in a General-Interest Publication


The New Yorker Food Issue

David Remnick, Lauren Collins, Dana Goodyear, and Carolyn Kormann


Roads & Kingdoms

Nathan Thornburgh, Matt Goulding, and Cara Parks


Washington Post Food

Joe Yonan and Bonnie Benwick



“Can Wine Save Our Fading Love Affair with France?”; “Australian Wine’s Return to Cool”; and “Can a Wine List Help Narrow the Gender Gap?”

Jon Bonné


“Eat”: “A Haitian Grandmother’s Home-Cooked Porridge”; “Kimchi Fried Rice, Korean Comfort Food”; and “Casa Calamari”

Francis Lam

The New York Times Magazine


“Top Chef is Leaving Mpls. and it’s the Most Courageous Story of the Year”; “A Legend in the Baking”; and “King of the Roast”

Dara Moskowitz Grumdahl



Food Reporting


“Exploited in Paradise” series

Martha Mendoza and Margie Mason

Associated Press


“Farm to Fable” series

Laura Reiley

Tampa Bay Times


“3 Part Series on Syrian Wheat as a Weapon of War” series

Emma Beals



Home Cooking


“The Amazingly Simple Path to Incredible Homemade Bagels”

Becky Krystal and Alex Baldinger

The Washington Post

“How to Cook, Smoke, Crumble, Grind, Pickle, Candy, Milk, Slow Cook, Toast, Pulverize, and Fry a Nut”

Hunter Lewis, Cheryl Slocum, and Robin Bashinsky

Cooking Light


“How to Make Rich, Flavorful Caramel Without Melting Sugar”

Stella Parks

Serious Eats




“Maybe Just Don’t Drink Coffee”

Matt Buchanan


“Recipes with Roots: The True Meaning of Turkey”

Francis Lam

Cooking Light


“Who Really Invented the Reuben?”

Elizabeth Weil



Local Impact


“‘Free Crabs!’”; “A Significant Goodbye”; “Feeding the Prison System”

Hanna Raskin

The Post and Courier (Charleston, SC)


“Plates in the Air”; Got (Non-GMO) Milk?”; “Jailhouse Beets”

Hannah Palmer Egan

Seven Days (Burlington, VT)

“Southern Season’s Woes Ripple Through State”; “True Story of a Chef’s Chef”; “Pitmaster: Sam Jones Takes ’cue to the Next Level”

Andrea Weigl

The News & Observer (Raleigh, NC)


Personal Essay


“All I Want Are Some Potato Skins”

Keith Pandolfi

Serious Eats


“The Culinary Education of Mr. Mozzarella Stix”

Mark Anthony Green



“In Sickness, in Health, in White Castle”

Allison Robicelli





“Finding Pete Wells: A Search for America’s Most Dangerous Restaurant Critic”

Kevin Alexander



“My Dinners with Harold”

Daniel Duane

The California Sunday Magazine

“Smoke Signals”

Julia Kramer

Bon Appétit


Visual Storytelling


“How to Make Beer-Can Chicken”

Andrew Jive, Eric Gillin, and Matt Duckor


“Thrill Ride”

Vince Dixon and Mariya Pylayev



“Twilight of the Four Seasons”

Gary He and Matt Buchanan



Wine, Spirits, and other Beverages


“The Great Craft Beer Sellout”

Dave Infante



“The 24-Year-Old Coca-Cola Virgin”

Jamie Lauren Keiles



“Where Does Wine Come From?”

Adam Leith Gollner



Craig Claiborne Distinguished Restaurant Review Award


Counter Intelligence: “Destroyer Blows Up the Norm”; “Red Sauce, Royal Treatment”; “Bubbling Cauldrons of Goodness”

Jonathan Gold

Los Angeles Times

“Dinner, Transcending”; “The Future of the Steakhouse Has Arrived, and It’s in Chicago”; “Is the World Ready for the Austere Beauty of Günter Seeger?”

Bill Addison


“High Chairs and Hard Core”; “The X-Files”; “Beyond Biscuits and Gravy”

Karen Brooks

Portland Monthly


MFK Fisher Distinguished Writing Award


“The Dog Thief Killings”

Calvin Godfrey

Roads & Kingdoms


“Good Graces”

Carolyn Phillips

Life and Thyme

“Sonoko Dreams of Soba”

Francis Lam



Publication of the Year will be decided by the members of the James Beard Awards Journalism Committee and will be announced at the awards ceremony.


2017 James Beard Foundation Outstanding Restaurant Design Awards


Winners will be announced on May 1, 2017.


75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2014)


Firm: AvroKO

Designers: Kristina O’Neal, William Harris, Adam Farmerie, Greg Bradshaw

Project: SingleThread, Healdsburg, California


Firm: Guga

Designer: Jeff Guga

Project: Kismet, Los Angeles


Firm: Ken Fulk Inc.

Designers: Tiffany Kramer and Jon de la Cruz

Project: Leo’s Oyster Bar, San Francisco


76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2014)


Firm: AvroKO

Designers: Kristina O’Neal, Adam Farmerie, Greg Bradshaw, William Harris

Project: Momotaro, Chicago


Firm: Home Studios

Designers: Evan and Oliver Haslegrave

Project: Gwen Butcher Shop & Restaurant, Los Angeles


Firm: Meyer Davis

Designers: Will Meyer, Gray Davis, Katie McPherson

Project: St. Cecilia, Atlanta


Design Icon


The Grand Central Oyster Bar and Restaurant



2017 James Beard Foundation Restaurant and Chef Awards

Winners will be announced on May 1, 2017


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.


In Situ

San Francisco


Le Coucou




Brooklyn, NY


Pineapple and Pearls

Washington, D.C.


Tartine Manufactory

San Francisco


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 working as a baker or pastry chef for at least five years.


Ken Forkish

Ken’s Artisan Bakery

Portland, OR


Mark Furstenberg

Bread Furst

Washington, D.C.


Zachary Golper

Bien Cuit

Brooklyn, NY


Belinda Leong and Michel Suas

  1. Patisserie

San Francisco


Greg Wade

Publican Quality Bread



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



New Orleans


The Dead Rabbit



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. Must have been working as a chef for the past five years.


Gabrielle Hamilton




David Kinch


Los Gatos, CA


Christopher Kostow

The Restaurant at Meadowood

St. Helena, CA


Donald Link


New Orleans


Michael Solomonov




Outstanding Pastry Chef

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 working as a pastry chef or baker for the past five years.


Kelly Fields

Willa Jean

New Orleans


Maura Kilpatrick


Cambridge, MA


Margarita Manzke


Los Angeles


Dolester Miles

Highlands Bar & Grill

Birmingham, AL


Ghaya Oliveira




Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Must have been in operation 10 or more consecutive years.


Frasca Food and Wine

Boulder, CO


Highlands Bar and Grill

Birmingham, AL


Momofuku Noodle Bar




San Francisco


The Spotted Pig






Outstanding Restaurateur

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Must have been in the restaurant business for at least 10 years. 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 (Boka, Girl & the Goat, Momotaro, and others)



JoAnn Clevenger


New Orleans


Ken Oringer

Uni, Toro, Coppa, and others



Stephen Starr

Starr Restaurants (Le Coucou, Serpico, Upland, and others)



Caroline Styne

The Lucques Group (Lucques, a.o.c., Tavern, and others)

Los Angeles


Outstanding Service

A restaurant in operation five or more years that demonstrates high standards of hospitality and service.


Blue Hill at Stone Barns

Pocantico Hills, NY


Galatoire’s Restaurant

New Orleans






St. Helena, CA





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.



San Francisco





Emeril’s New Orleans



Charleston, SC


Miller Union



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


Diane Flynt
Foggy Ridge Cider
Dugspur, VA


Miljenko Grgich
Grgich Hills Estate
Rutherford, CA


Aldo Sohm
Zalto Glass


Rob Tod

Allagash Brewing Company

Portland, ME


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 make a significant impact on the industry in years to come.


Camille Cogswell




Zachary Engel


New Orleans


Matt Rudofker

Momofuku Ssäm Bar



Jenner Tomaska




Brady Williams




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



Sarah Grueneberg




Beverly Kim and Johnny Clark




Lee Wolen




Erling Wu-Bower

Nico Osteria



Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)


Amy Brandwein


Washington, D.C.


Tom Cunanan

Bad Saint

Washington, D.C.


Rich Landau




Greg Vernick

Vernick Food & Drink



Cindy Wolf




Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)


Steven Brown




Justin Carlisle




Jorge Guzman

Brewer’s Table at Surly Brewing Co.



Kevin Nashan

Sidney Street Cafe

St. Louis


Kevin Willmann


St. Louis


Best Chef: New York City (Five Boroughs)


Marco Canora



Anita Lo



Ignacio Mattos



Missy Robbins


Brooklyn, NY


Jody Williams

Buvette Gastrothèque


Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)


Karen Akunowicz

Myers + Chang



Cassie Piuma


Somerville, MA


Susan Regis


Cambridge, MA


Benjamin Sukle


Providence, RI


Andrew Taylor and Mike Wiley

Eventide Oyster Co.

Portland, ME


Best Chef: Northwest (AK, ID, MT, OR, WA, WY)


Greg Denton and Gabrielle Quiñónez Denton


Portland, OR


Edouardo Jordan




Katy Millard


Portland, OR


Justin Woodward


Portland, OR


Rachel Yang and Seif Chirchi




Best Chef: South (AL, AR, FL, LA, MS, PR)


Vishwesh Bhatt


Oxford, MS


Nina Compton

Compère Lapin

New Orleans


Jose Enrique

Jose Enrique

San Juan, PR


Slade Rushing


New Orleans


Rebecca Wilcomb


New Orleans


Best Chef: Southeast (GA, KY, NC, SC, TN, WV)


John Fleer


Asheville, NC


Edward Lee

610 Magnolia

Louisville, KY


Steven Satterfield

Miller Union



Ryan Smith




Andrew Ticer and Michael Hudman

Andrew Michael Italian Kitchen



Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)


Bryce Gilmore

Barley Swine



Steve McHugh


San Antonio


Hugo Ortega




Steve Redzikowski




Martín Rios

Restaurant Martín

Santa Fe


Jianyun Ye

Mala Sichuan Bistro



Best Chef: West (CA, HI, NV)


Michael Cimarusti


Los Angeles


Dominique Crenn

Atelier Crenn

San Francisco


Jeremy Fox

Rustic Canyon Wine Bar and Seasonal Kitchen

Santa Monica, CA


Corey Lee


San Francisco


Ludo Lefebvre

Trois Mec

Los Angeles


Travis Lett


Venice, CA


The James Beard Foundation is also pleased to announce the 2017 Who’s Who of Food & Beverage in America inductees. These recipients and the following honorees will accept their awards at the James Beard Awards Gala on May 1 at Lyric Opera of Chicago.


2017 James Beard Foundation Who’s Who of Food & Beverage in America Inductees


Roger Berkowitz

President and CEO, Legal Sea Foods



Suzanne Goin

Multiple James Beard Award-Winning Chef and Restaurateur, A.O.C., Lucques, and Tavern

Los Angeles


Evan Kleiman

Culinarian; Host of KCRW’s Good Food

Los Angeles


Michel Nischan

Multiple James Beard Award-Winning Chef; Founder, President,

and CEO, Wholesome Wave

Bridgeport, CT


Rajat Parr

Director, Mina Group Wine; Sommelier and Author

San Francisco


2017 James Beard Foundation America’s Classics


Bertha’s Kitchen

Charleston, SC

Owners: Julia Grant, Linda Pinckney and Sharon Coakley


Gioia’s Deli

St. Louis

Owner: Alex Donley


La Taqueria

San Francisco

Owner: Miguel Jara



Brooklyn, NY

Owners: Christina Sahadi Whelan, and Ron Sahadi


Schultz’s Crab House

Essex, MD

Owners: Karen and Bob McKinney


2017 James Beard Foundation Humanitarian of the Year


Denise Cerreta

One World Everybody Eats

Salt Lake City


2017 James Beard Foundation Lifetime Achievement Award


Nora Pouillon

Restaurant Nora

Washington, D.C.


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Mary Blanton Ogushwitz / Jane Shapiro


212 957 3005