2012 James Beard Foundation Restaurant and Chef Awards
Over 2000 foodies attended the “Oscars” of the food world to see who won, and to sample the chefs’ dishes that were reinterpretations of James Beard’s recipes.
The evening’s first award was the prestigious Rising Star chef. As Momofuku’s Christina Tosi accepted it, she mentioned that her mom would be upset, as she had told her not to attend the awards as she’d never win! Others continued thanking their wives, moms and mentors – others apologized: Tory Miller was so excited about his winning Best Chef Midwest award that he almost knocked over Jacques Pepin as he ran to the stage to accept it. After apologizing to Jacques at the beginning of his acceptance speech, Tory then thanked namesake James Beard for being “such a weird old dude” who did so much to support the culinary community.
Following the awards presentation we were treated to the creations of Gary Danko, Nora Pouillon, Larry Forgione, Joyce Goldstein, Emily Luchetti and more than 20 other top chefs. I nibbled Oregon Dungeness Crab Reuben, Crawfish and Gulf Shrimp Salad and Almond Joy Cake, while sipping Perrier-Jouet.
And of course the celebration continued at the after-parties into the wee hours at Bar Boulod, Gramercy Tavern and Eleven Madison.
Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef 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: Great Lakes (IL, IN, MI, OH) :
Bruce Sherman North Pond, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA):
Maricel Presilla Cucharamama Hoboken, NJ
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI):
Best Chef: New York City (Five Boroughs):
Michael Anthony Gramercy Tavern
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT):
Tim Cushman O Ya, Boston
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Matt Dillon, Sitka & Spruce, Seattle
Best Chef: Pacific (CA, HI)
Matt Molina Osteria Mozza, Los Angeles
Best Chef: South (AL, AR, FL, LA, MS)
Chris Hastings Hot and Hot Fish Club, Birmingham, AL
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Linton Hopkins Restaurant Eugene, Atlanta
Hugh Acheson Five and Ten, Athens, GA
Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Paul Qui Uchiko Austin, TX
Best New Restaurant – Presented by Mercedes-Benz
A restaurant opened in 2011 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
Outstanding Wine, Beer or Spirits Professional Presented by Southern Wine & Spirits of New York
A 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.
Paul Grieco Terroir, NYC
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.
No. 9 Park, Boston
Outstanding Bar Program Presented by Campari
A restaurant that displays and encourages excellence in cocktail, spirit, and/or beer service through a well-presented drink list, a knowledgeable staff, and efforts to educate customers about beverages.
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 the past 5 years.
La Grenouille, NYC
Outstanding Pastry Chef
A 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.
Mindy Segal, Mindy’s Hot Chocolate, Chicago
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.
Tom Douglas, Tom Douglas Restaurants, Seattle
Rising Star Chef of the Year Presented by Jade Range
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.
Christina Tosi Momofuku Milk Bar, NYC
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.
Boulevard, San Francisco
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. Candidates must have been working as chefs for at least the past 5 years.
Daniel Humm, Eleven Madison Park NYC
Leave a Comment
Bite of the Best encourages our readers to comment on and review any products that we write about. Please express your opinions in a mature and civil tone of voice. We will not post rude or otherwise inappropriate material on Bite of the Best. We look forward to your comments and reviews!