The James Beard Foundation recently announced the final nominees for the 2010 James Beard Foundation Awards for Restaurant and Chef Awards.
Winners will be announced on May 3, 2010 at the gala.
CATEGORY: BEST NEW RESTAURANT A restaurant opened in 2009 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to 
come.
Bibou
Philadelphia Chef/Owners: Pierre and Charlotte Calmels
Flour + Water
San Francisco Chef/Partner: Thomas McNaughton
Partners: David White and David Steele
Frances
San Francisco Chef/Owner: Melissa Perello
Locanda Verde
NYC
Chef/Owner: Andrew Carmellini
Marea
NYC
Chef/Partner: Michael White
Partner: Chris Cannon
RN74
San Francisco
Chef: Jason Berthold
Owners: Michael Mina and Rajat Parr
CATEGORY: OUTSTANDING CHEF AWARD
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.
José Andrés – Minibar, Washington, D.C.
Tom Colicchio – Craft NYC
Gary Danko- Restaurant Gary Danko; San Francisco
Suzanne Goin – Lucques; Los Angeles
Charles Phan- The Slanted Door; San Francisco
CATEGORY: OUTSTANDING PASTRY CHEF AWARD 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.
Amanda Cook – CityZen at Mandarin Oriental; Washington, D.C.
Michelle Gayer – Salty Tart Bakery; Minneapolis
Kamel Guechida – Joël Robuchon at MGM Grand Hotel & Casino; Las Vegas
Nicole Plue – Redd; Yountville, CA
Mindy Segal – Mindy’s HotChocolate; Chicago
CATEGORY: OUTSTANDING RESTAURANT AWARDA 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.
Babbo; NYC – Chef/Owner: Mario Batali; Owner: Joseph Bastianich
Boulevard; San Francisco – Chef/Owner: Nancy Oakes; Owner: Pat Kuleto
Daniel; NYC – Chef/Owner: Daniel Boulud
Highlands Bar & Grill; Birmingham, AL – Chef/Owner: Frank Stitt; Owner: Pardis Stitt
Spiaggia; Chicago – Chef/Partner: Tony Mantuano
CATEGORY: OUTSTANDING RESTAURATEUR AWARDA 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
Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Serious Pie
Seattle
Pat Kuleto
Boulevard, Epic, Farallon, Jardinière, Martini House, Nick’s Cove & Cottages, and Waterbar
San Francisco
Keith McNally
Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller’s Liquor Bar
NYC
Richard Melman
Lettuce Entertain You Enterprises
Chicago
Stephen Starr
Starr Restaurant Organization
Philadelphia
CATEGORY: OUTSTANDING SERVICE AWARD A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
Alinea – Chicago; Chef/Owner: Grant Achatz
Joël Robuchon at MGM Grand Hotel & Casino – Las Vegas; Chef/Owner: Joël Robuchon
La Grenouille – NYC; Owners: Charles Masson, Gisèle Masson
Michael Mina – San Francisco; Chef/Owner: Michael Mina
Vetri – Philadelphia; Chefs/Owners: Marc Vetri, Jeff Benjamin
CATEGORY: OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD 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.
Merry Edwards
Merry Edwards Wines
Sebastopol, CA
Paul Grieco
Hearth
NYC
Garrett Oliver
The Brooklyn Brewery
Brooklyn, NY
John Shafer and Doug Shafer
Shafer Vineyards
Napa, CA
Julian P. Van Winkle, III
Old Rip Van Winkle Distillery
Louisville, KY
CATEGORY: OUTSTANDING WINE SERVICE AWARDA 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
Wine Director: Shelley Lindgren
Blackberry Farm
Walland, TN
Wine Director: Andy Chabot
Frasca Food and Wine
Boulder, CO
Wine Director: Bobby Stuckey
Jean Georges
NYC
Wine Director: Bernard Sun
Restaurant Gary Danko
San Francisco
Wine Director: Jason Alexander
CATEGORY: 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.
Timothy Hollingsworth
The French Laundry
Yountville, CA
Johnny Monis
Komi
Washington, D.C.
Grégory Pugin
Veritas
NYC
Gabriel Rucker
Le Pigeon
Portland, OR
Sue Zemanick
Gautreau’s
New Orleans
BEST CHEFS IN AMERICAChefs 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.
CATEGORY: BEST CHEF: GREAT LAKES (IL, IN, MI, OH)
Michael Carlson
Schwa
Chicago
Koren Grieveson
Avec
Chicago
Arun Sampanthavivat
Arun’s
Chicago
Bruce Sherman
North Pond
Chicago
Alex Young
Zingerman’s Roadhouse
Ann Arbor, MI
CATEGORY: BEST CHEF: MID-ATLANTIC (D.C., DE, MD, NJ, PA, VA)
Cathal Armstrong
Restaurant Eve
Alexandria, VA
Jeff Michaud
Osteria
Philadelphia
Peter Pastan
Obelisk
Washington, D.C.
Michael Solomonov
Zahav
Philadelphia
Bryan Voltaggio
Volt
Frederick, MD
CATEGORY: BEST CHEF: MIDWEST (IA, KS, MN, MO, NE, ND, SD, WI)
Isaac Becker
112 Eatery
Minneapolis
Gerard Craft
Niche
St. Louis
Colby Garrelts
Bluestem
Kansas City, MO
Alexander Roberts
Restaurant Alma
Minneapolis
Lenny Russo
Heartland
St. Paul, MN
CATEGORY: BEST CHEF: NEW YORK CITY (FIVE BOROUGHS)
Michael Anthony
Gramercy Tavern
Wylie Dufresne
WD-50
Gabrielle Hamilton
Prune
Daniel Humm
Eleven Madison Park
Michael White
Marea
CATEGORY: BEST CHEF: NORTHEAST (CT, MA, ME, NH, NY STATE, RI, VT)
Clark Frasier and Mark Gaier
Arrows
Ogunquit, ME
Peter X. Kelly
Xaviar’s at Piermont
Piermont, NY
Michael Leviton
Lumière
West Newton, MA
Tony Maws
Craigie on Main
Cambridge, MA
Marc Orfaly
Pigalle
Boston
CATEGORY: BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)
Naomi Pomeroy
Beast
Portland, OR
Andy Ricker
Pok Pok
Portland, OR
Ethan Stowell
Union
Seattle
Cathy Whims
Nostrana
Portland, OR
Jason Wilson
Crush
Seattle
CATEGORY: BEST CHEF: PACIFIC (CA, HI)
Michael Cimarusti
Providence
Los Angeles
Jeremy Fox
Ubuntu
Napa, CA
David Kinch
Manresa
Los Gatos, CA
Matt Molina
Osteria Mozza
Los Angeles
Michael Tusk
Quince
San Francisco
CATEGORY: BEST CHEF: SOUTH (AL, AR, FL, LA, MS)
Zach Bell
Café Boulud at the Brazilian Court
Palm Beach, FL
Scott Boswell
Stella!
New Orleans
John Harris
Lilette
New Orleans
Christopher Hastings
Hot and Hot Fish Club
Birmingham, AL
Michael Schwartz
Michael’s Genuine Food & Drink
Miami
CATEGORY: BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV)
Hugh Acheson
Five and Ten
Athens, GA
Sean Brock
McCrady’s
Charleston, SC
Linton Hopkins
Restaurant Eugene
Atlanta
Andrea Reusing
Lantern
Chapel Hill, NC
Bill Smith
Crook’s Corner
Chapel Hill, NC
CATEGORY: BEST CHEF: SOUTHWEST (AZ, CO, NM, NV, OK, TX, UT)
Bryan Caswell
Reef
Houston
Saipin Chutima
Lotus of Siam
Las Vegas
Ryan Hardy
Montagna at the Little Nell
Aspen, CO
Claude Le Tohic
Joël Robuchon at MGM Grand Hotel & Casino
Las Vegas
Rick Moonen
RM Seafood at Mandalay Bay Resort & Casino
Las Vegas
The Awards Ceremony and Gala Reception are open to the general public, and tickets can be purchased by calling the Awards Box Office at 212.925.0054. General public tickets are $450.
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