On May 6, The James Beard Foundation announced the winners of the 2013 restaurant and chef awards. This year, there was a tie for the Outstanding Chef award -- both David Chang of Momofuku Noodle Bar (among many other Momofuku restaurants) and Paul Kahan of Chicago's Blackbird won the honor. Several other major awards went to New York chefs -- Blue Hill was awarded Outstanding Restaurant and Danny Bowien of Mission Chinese Food (also in San Francisco) won the Rising Star Chef title. The Best New Restaurant awards went to State Bird Provisions of San Francisco.
The James Beard book, broadcast and journalism awards were announced last week. A list of winners can be found here.
Here's the full list of the 2013 James Beard restaurant and chef awards:
2013 James Beard Foundation Outstanding Restaurant Design Awards
75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2010
Design Firm: Taavo Somer
Designer: Taavo Somer
Project: Isa, Brooklyn, NY
76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2010
Design Firm: Alejandro Barrios Carrero Designs
Designer: Alejandro Barrios Carrero
Project: Juvia, Miami Beach, FL
2013 James Beard Foundation Restaurant and Chef Awards
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)
Stephanie Izard
Girl & the Goat
Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Johnny Monis
Komi
Washington, D.C.
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Colby Garrelts
Bluestem
Kansas City, MO
Best Chef: New York City (Five Boroughs)
Wylie Dufresne
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Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Melissa Kelly
Primo
Rockland, ME
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Gabriel Rucker
Le Pigeon
Portland, OR
Best Chef: South (AL, AR, FL, LA, MS, PR)
Tory McPhail
Commander’s Palace
New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Joseph Lenn
The Barn at Blackberry Farm
Walland, TN
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Jennifer Jasinski
Rioja
Denver
Best Chef: West (CA, HI, NV)
Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA
Best New Restaurant
A restaurant opened in 2012 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
State Bird Provisions
San Francisco
Outstanding Wine, Beer, or Spirits Professional
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 Winery
Sebastopol, CA
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.
Frasca Food and Wine
Boulder, CO
Outstanding Bar Program
A restaurant that displays and encourages excellence in cocktail, spirit, and/or beer service.
The Aviary
Chicago
Outstanding Service
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
Del Posto
NYC
Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Brooks Headley
Del Posto
NYC
Outstanding Restaurateur
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.
Maguy Le Coze
Le Bernardin
NYC
Rising Star Chef of the Year
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.
Danny Bowien
Mission Chinese Food
San Francisco and NYC
Outstanding Restaurant
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.
Blue Hill
NYC
Outstanding Chef
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.
David Chang
Momofuku Noodle Bar
NYC
Paul Kahan
Blackbird
Chicago
2013 James Beard Foundation America’s Classics
C.F. Folks
Washington, D.C.
Owner: Art Carlson
Frank Fat’s
Sacramento, CA
Owners: The Fat family
Keens Steakhouse
NYC
Owner: George Schwarz
Kramarczuk’s
Minneapolis
Owner: Orest Kramarczuk
Prince’s Hot Chicken Shack
Nashville
Owner: Andre Prince Jeffries
2013 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
Eric Asimov
Author and Journalist
NYC
Dorothy Kalins
Editor
NYC
Barbara Lynch
Chef and Restaurateur
Boston
Zarela Martinez
Chef and Restaurateur
NYC
Michael Mina
Chef and Restaurateur
San Francisco
Bill Yosses
Author and Pastry Chef
Washington, D.C.
2013 James Beard Foundation Lifetime Achievement Award
Cecilia Chiang
Chef and Restaurateur
San Francisco
2013 James Beard Foundation Humanitarian of the Year
Emeril Lagasse
Emeril Lagasse Foundation
New Orleans
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