Winners were revealed Monday night, at the annual 2014 James Beard Foundation Awards, the culinary industry’s most prestigious recognition program. During a ceremony hosted by Ted Allen and Mario Batali at Lincoln Center’s David H. Koch Theater, awards in the Restaurant and Chef and the Design categories were presented, as well as a number of special achievement awards including Who’s Who of Food & Beverage in America, Lifetime Achievement, Humanitarian of the Year and America’s Classics. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 2, 2014, at a ceremony and dinner at Gotham Hall in New York City, hosted by James Beard Award–winning authors Matt Lee and Ted Lee. A complete list of award winners can be found at the end of this release, as well as at jamesbeard.org/awards.
Highlights from this year’s list of winners include:
Outstanding Chef: Nancy Silverton, Pizzeria Mozza, Los Angeles
Outstanding Restaurant: The Slanted Door, San Francisco
Outstanding Pastry Chef: Dominique Ansel, Dominique Ansel Bakery, NYC
Outstanding Restaurateur: Barbara Lynch, Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others), Boston
Rising Star Chefs: (tie) Jimmy Bannos Jr., The Purple Pig, Chicago, and Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
Best New Restaurant: Pêche Seafood Grill, New Orleans
In addition, special achievement award honorees included:
Who’s Who of Food & Beverage in America: Edward Behr (Food Writer, Vermont); John Besh (Chef and Restaurateur, New Orleans); David Chang (Momofuku Restaurant Group, NYC); Barry Estabrook (Writer, Vermont); Paul Kahan (Executive Chef and Partner, Chicago); Sherry Yard (Pastry Chef, Cookbook Author, Los Angeles)
America’s Classics: Hansen’s Sno Bliz (Owner: Ashley Hansen, New Orleans, LA); Nick’s Italian Café (Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson, McMinnville, OR); Olneyville New York System (Owners: Stephanie Stevens Turini and Greg Stevens, Providence, RI); Perini Ranch Steakhouse (Owners: Lisa and Tom Perini, Buffalo Gap, TX); Sokolowski’s University Inn (Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski, Cleveland, OH)
Lifetime Achievement Award: Sirio Maccioni (Restaurateur, NYC)
Humanitarian of the Year: Matt Haley (Chef, Restaurateur and Philanthropist, Delaware)
Industry leaders from across the country attended the highly-anticipated festivities, inspired by this year’s
Awards theme of “Sounds of the City,” celebrating the exciting intersection of music and food in our culture. The audience was treated to musical performances by Trisha Yearwood, who herself has also become a food personality with her hit show Trisha’s Southern Kitchen on Food Network, plus Nashville music power couple Holly Williams and Chris Coleman, and house band The Pinehurst Trio, who performed a culinary inspired medley. Additionally, Ahmir “Questlove” Thompson, everyone’s favorite late night drummer and food fanatic, presented the Best Chef: New York City Award, on-stage. Participating gala reception chefs created dishes inspired by a music genre or song of their choosing, including Spaghetti alla Chitarra with Bolognese Ragu from James Beard Foundation Award winner Marc Vetri and Adam Leonti, inspired by Jazz and Blues, Trout Tartare and Marinated Clams with Caper Aioli prepared by James Beard Foundation Award winner Stephanie Izard, inspired by The Zac Brown Band version of “Knee Deep,” and a Celery Root Ice Cream Sundae prepared by Bill Corbett, inspired by Punk/Hardcore.
Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and further the Foundation’s mission to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. There are no cash prizes.
Highlights from the Book, Broadcast, and Journalism Awards announced on Friday, May 2, 2014, at the Awards dinner at Gotham Hall in New York City included: Cookbook of the Year: Historic Heston by Heston Blumenthal, (Bloomsbury USA) **Historic Heston also tied for the win in the Photography category and won the Cooking from a Professional Point of view category, for a total of three wins.
Cookbook Hall of Fame: Diana Kennedy
American Cooking: The New Midwestern Table: 200 Heartland Recipes, Amy Thielen, (Random House)
Outstanding Personality/Host: Host: Ina Garten, Barefoot Contessa: Back to Basics, Network: Food Network
Radio Show/Audio Webcast: This American Life, Host: Ben Calhoun, Area: Public Radio, Producer: Ben Calhoun
Television Program, In Studio or Fixed Location: Martha Stewart’s Cooking School, Host: Martha Stewart, Network: PBS, Producers: Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, Martha Stewart, Calia Van Dyk, and Lisa Wagner
Publication of the Year: Civil Eats
M.F.K. Fisher Distinguished Writing Award: John Jeremiah Sullivan, Lucky Peach, “I Placed a Jar in Tennessee”
Craig Claiborne Distinguished Restaurant Review Award: Alan Richman,
“Alan Richman Walks Into a Jewish Deli…”
“The Elm: Is Brooklyn Ready for Sophisticated Dining?”
“ZZ’s, the Most Expensive 58 Minutes in New York Dining”
2014 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)
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Best Chef: Midwest (IA, KS, MN, MO, ND, NE, SD, WI)
Best Chef: New York City (Five Boroughs)
The Spotted Pig
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Best Chef: South (AL, AR, FL, LA, MS, PR)
Pêche Seafood Grill
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Poole’s Downtown Diner
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Best Chef: West (CA, HI, NV)
Best New Restaurant
Pêche Seafood Grill
Outstanding Wine, Beer, or Spirits Professional
Presented by BACARDI 8®
Outstanding Wine Program
The Barn at Blackberry Farm
Outstanding Bar Program
Presented by Tanqueray No. TEN®
The Bar at the NoMad Hotel
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.
The Restaurant at Meadowood
St. Helena, CA
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.
Dominique Ansel, Dominique Ansel Bakery, NYC
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.
Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others)
Rising Star Chef of the Year
Presented by S.Pellegrino® Sparkling Natural Mineral Water
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.
Jimmy Bannos Jr.
The Purple Pig
The Willows Inn on Lummi Island
Lummi Island, WA
Presented by Acqua Panna® Natural Spring Water
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.
The Slanted Door
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.
2014 James Beard Foundation America’s Classics
Owner: Ashley Hansen
Nick’s Italian Café
Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson
Olneyville New York System
Owners: Stephanie Stevens Turini and Greg Stevens
Perini Ranch Steakhouse
Buffalo Gap, TX
Owners: Lisa and Tom Perini
Sokolowski’s University Inn
Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski
2014 James Beard Foundation Who’s Who of Food & Beverage in America
St. Johnsbury, VT
Chef and Restaurateur
Chef and Restaurateur
Chef and Restaurateur
Pastry Chef and Author
2014 James Beard Foundation Humanitarian of the Year
Philanthropist and Restaurateur
Rehoboth Beach, DE
2014 James Beard Foundation Lifetime Achievement Award