Thursday, April 02, 2009

2009 James Beard Foundation Awards Nominees

2009 James Beard Foundation Award Nominees!

Restaurant and Chef Awards
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
Keith McNally, Balthazar, Lucky Strike, Morandi, Pastis, Pravda, and Schiller's Liquor Bar, NYC
Richard Melman, Lettuce Entertain You Enterprises, Chicago
Drew Nieporent, Myriad Restaurant Group, NYC
Stephen Starr, Starr Restaurants, Philadelphia

Presented by All-Clad MetalcraftersA 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.
Dan Barber, Blue Hill, NYC
Tom Colicchio, Craft, NYC
Suzanne Goin, Lucques, Los Angeles
Paul Kahan, Blackbird, Chicago

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.

Babbo, NYC, Chef/Owner: Mario BataliOwner: Joe Bastianich
Boulevard, San Francisco, Chef/Owner: Nancy OakesOwner: Pat Kuleto
Fore Street, Portland, ME, Chef/Owner: Sam Hayward Owner: Victor Leon and Dana Street
Highlands Bar & Grill, Birmingham, AL, Chef/Owner: Frank Stitt
Jean Georges, NYC, Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez

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.

Nate Appleman, A16, San Francisco
Sean Brock, McCrady's, Charleston, SC
Johnny Monis, Komi, Washington, D.C.
Gabriel Rucker, Le Pigeon, Portland, OR
Michael Solomonov, Zahav, Philadelphia
Sue Zemanick, Gautreau's, New Orleans

Presented by LexusA restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

The Bazaar by José Andrés at SLS Hotel at Beverly Hills, Los Angeles, Chef/Owner: José AndrésOwners: SBE
Corton, NYC, Chef/Owner: Paul Liebrandt, Owner: Drew Nieporent
L2O, ChicagoChef: Laurent Gras, Owner: Richard Melman
Momofuku Ko, NYC, Chef/Owner: David Chang
Scarpetta, NYC, Chef/Owner: Scott Conant

Presented by All-Clad MetalcraftersA 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.
Gina DePalma, Babbo, NYC
Kamel Guechida, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Pichet, OngP*ong, NYC
Nicole Plue, Redd, Yountville, CA
Mindy Segal, Mindy's Hot Chocolate, Chicago

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.

Bin 36, Chicago, Wine Director: Brian Duncan
Blackberry Farm, Walland, TN Wine Director: Andy Chabot
Le Bernardin, NYC, Wine Director: Aldo Sohm
Patina, Los Angeles, Wine Director: Eric Espuny
Picasso at Bellagio, Las Vegas, Wine Director: Robert Smith

Presented by Southern Wine & SpiritsA 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.

Dale DeGroff, Dale DeGroff Co., Inc., NYC
Merry Edwards, Merry Edwards Wines, Sebastopol, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
John Shafer and Doug Shafer, Shafer Vineyards, Napa, CA
Julian P. Van Winkle, IIIOld Rip Van Winkle Distillery, Louisville, KY

Presented by Stella ArtoisA restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Daniel, NYC Owners: Daniel Boulud and Joel Smilow
Emeril's New Orleans, New Orleans Owner: Emeril Lagasse
La Grenouille, NYC, Owners: Charles Masson and Giséle Masson
Spiaggia, Chicago, Owner: Levy Restaurants
Vetri, Philadelphia, Owners: Marc Vetri and Jeff Benjamin

Presented by American Express®Chefs who have set new or consistent standards of excellence in their respective regions. Candidates must have been working as chefs in any type of dining establishment 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: Pacific (CA, HI)
Jeremy Fox, Ubuntu, Napa, CA
Douglas Keane, Cyrus, Healdsburg, CA
Loretta Keller, Coco 500, San Francisco
David Kinch, Manresa, Los Gatos, CA
Daniel Patterson, Coi, San Francisco

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Jose Garces, Amada, Philadelphia
Peter Pastan, Obelisk, Washington, D.C.
Maricel Presilla, Cucharamama, Hoboken, NJ
Vikram Sunderam, Rasika, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Isaac Becker, 112 Eatery, Minneapolis
Gerard Craft, Niche, St. Louis, MO
Colby Garrelts, Bluestem, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Alexander Roberts, Restaurant Alma, Minneapolis

Best Chef: Great Lakes (IL, IN, MI, OH)
Koren Grieveson, Avec, Chicago
Arun Sampanthavivat, Arun's, Chicago
Bruce Sherman, North Pond, Chicago
Michael Symon, Lola, Cleveland
Alex Young, Zingerman's Roadhouse, Ann Arbor, MI

Best Chef: New York City (Five Boroughs)
Michael Anthony, Gramercy Tavern
Terrance Brennan, Picholine
Wylie Dufresne, WD-50
Gabrielle Hamilton, Prune
Gabriel Kreuther, The Modern

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans, Hugo's, Portland, ME
Clark Frasier and Mark Gaier, Arrows, Ogunquit, ME
Michael Leviton, Lumiére, West Newton, MA
Tony Maws, Craigie on Main, Cambridge, MA
Marc Orfaly, Pigalle, Boston

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Maria Hines, Tilth, Seattle
Joseba Jiménez de Jiménez, The Harvest Vine, Seattle
Ethan Stowell, Union, Seattle
Cathy Whims, Nostrana, Portland, OR
Jason Wilson, Crush, Seattle

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Hugh Acheson, Five and Ten, Athens, GA
Linton Hopkins, Restaurant Eugene, Atlanta
Mike Lata, Fig, Charleston, SC
Bill Smith, Crook's Corner, Chapel Hill, NC
Bob Waggoner, Charleston Grill, Charleston, SC

Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn, Las Vegas
Sharon Hage, York Street, Dallas
Ryan Hardy, Montagna at the Little Nell, Aspen, CO
Claude Le Tohic, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Andrew Weissman, Le Rêve, San Antonio

Best Chef: South (AL, AR, FL, LA, MS)
Zach Bell, Café Boulud at the Brazilian Court, Palm Beach, FL
John Currence, City Grocery, Oxford, MS
John Harris, Lilette, New Orleans
Douglas Rodriguez, OlaMiami Beach, FL
Michael Schwartz, Michael’s Genuine Food & Drink, Miami