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.
Philadelphia Chef/Owners: Pierre and Charlotte Calmels
Flour + Water
San Francisco Chef/Partner: Thomas McNaughton
Partners: David White and David Steele
San Francisco Chef/Owner: Melissa Perello
Chef/Owner: Andrew Carmellini
Chef/Partner: Michael White
Partner: Chris Cannon
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.
Dahlia Bakery, Dahlia Lounge, Etta’s, Lola, Palace Kitchen, Serious Pie
Boulevard, Epic, Farallon, Jardinière, Martini House, Nick’s Cove & Cottages, and Waterbar
Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller’s Liquor Bar
Lettuce Entertain You Enterprises
Starr Restaurant Organization
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 Wines
The Brooklyn Brewery
John Shafer and Doug Shafer
Julian P. Van Winkle, III
Old Rip Van Winkle Distillery
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.
Wine Director: Shelley Lindgren
Wine Director: Andy Chabot
Frasca Food and Wine
Wine Director: Bobby Stuckey
Wine Director: Bernard Sun
Restaurant Gary Danko
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.
The French Laundry
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)
Ann Arbor, MI
CATEGORY: BEST CHEF: MID-ATLANTIC (D.C., DE, MD, NJ, PA, VA)
CATEGORY: BEST CHEF: MIDWEST (IA, KS, MN, MO, NE, ND, SD, WI)
Kansas City, MO
St. Paul, MN
CATEGORY: BEST CHEF: NEW YORK CITY (FIVE BOROUGHS)
Eleven Madison Park
CATEGORY: BEST CHEF: NORTHEAST (CT, MA, ME, NH, NY STATE, RI, VT)
Clark Frasier and Mark Gaier
Peter X. Kelly
Xaviar’s at Piermont
West Newton, MA
Craigie on Main
CATEGORY: BEST CHEF: NORTHWEST (AK, ID, MT, OR, WA, WY)
CATEGORY: BEST CHEF: PACIFIC (CA, HI)
Los Gatos, CA
CATEGORY: BEST CHEF: SOUTH (AL, AR, FL, LA, MS)
Café Boulud at the Brazilian Court
Palm Beach, FL
Hot and Hot Fish Club
Michael’s Genuine Food & Drink
CATEGORY: BEST CHEF: SOUTHEAST (GA, KY, NC, SC, TN, WV)
Five and Ten
Chapel Hill, NC
Chapel Hill, NC
CATEGORY: BEST CHEF: SOUTHWEST (AZ, CO, NM, NV, OK, TX, UT)
Lotus of Siam
Montagna at the Little Nell
Claude Le Tohic
Joël Robuchon at MGM Grand Hotel & Casino
RM Seafood at Mandalay Bay Resort & Casino
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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