The James Beard Foundation, one of the highest honors in the American hospitality industry, announced its 2018 chef and restaurant winners tonight, May 7, at a ceremony in Chicago.
The winners from New Orleans are: Cure (Outstanding Bar Program) and Compère Lapin’s Nina Compton. New Orleans had received nine nominations.
Meanwhile, Lally Brennan and Ti Adelaide Martin, co-proprietors of Commander’s Palace, were inducted into the JBF’s Who’s Who of Food & Beverage in America.
The JBF annouced in January that Dong Phuong Bakery in New Orleans East would receive a 2018 JBF American Classics Award. The winners in that category were celebrated tonight as well.
Below, the full list of winners (winners in the media category were announced last week):
2018 James Beard Foundation Restaurant and Chef Awards Winners
Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.
A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.
Belinda Leong and Michel Suas: B. Patisserie, San Francisco
Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.
Cure, New Orleans
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been working as a chef for the past five years.
Gabrielle Hamilton, Prune, NYC
Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads in a restaurant and who serves as a national standard bearer of excellence. Must have been working as a pastry chef or baker for the past five years.
Dolester Miles, Highlands Bar & Grill, Birmingham AL
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere, and service. Must have been in operation 10 or more consecutive years.
Highlands Bar & Grill, Birmingham AL
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.
Caroline Styne, The Lucques Group (Lucques; a.o.c.; Tavern and others), Los Angeles
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Zuni Café, San Francisco
Outstanding Wine Program
A restaurant in operation five or more years that serves as a national standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
FIG, Charleston SC
Outstanding Wine, Beer, or Spirits Professional
A beer, wine, or spirits professional who has had a significant national impact on the restaurant industry.
Miljenko Grgich (Grgich Hills Estate, Rutherford CA)
Rising Star Chef of the Year
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Camille Cogswell (Zahav, Philadelphia)
Best Chef: Great Lakes (IL, IN, MI, OH)
Abraham Conlon (Fat Rice, Chicago)
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Jeremiah Langhorne (The Dabney, Washington D.C.)
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Gavin Kaysen (Spoon and Stable, Minneapolis)
Best Chef: New York City
Missy Robbins (Lilia)
Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Karen Akunowicz (Myers + Chang, Boston)
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Edouardo Jordan (Salare, Seattle)
Best Chef: South (AL, AR, FL, LA, MS, Puerto Rico)
Nina Compton (Compère Lapin, New Orleans)
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Rodney Scott (Rodney Scott’s BBQ, Charleston SC)
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Alex Seidel (Mercantile Dining & Provision, Denver)
Best Chef: West (CA, HI, NV)
Dominique Crenn (Atelier Crenn, San Francisco)
2018 James Beard Foundation Outstanding Restaurant Design Awards
For the best restaurant design or renovation in North America since January 1, 2015. Winners will be announced on May 7, 2018.
75 Seats and Under
Firm: The MP Shift
Designers: Amy Morris, Anna Polonsky, and Julie Nerenberg
Project: De Maria, NYC
76 Seats and Over
Firms: Aidlin Darling Design with a l m project
Designers: Joshua Aidlin, David Darling, Adam Rouse, and Andrea Lenardin Madden
Project: In Situ, San Francisco
The American Restaurant (Kansas City, Missouri)
2018 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
These recipients and the following honorees will accept their awards at the James Beard Awards Gala on May 7 at the Lyric Opera of Chicago.
Jody Adams; Chef/Owner, TRADE, Porto, and Saloniki (Boston)
Lally Brennan and Ti Adelaide Martin; Co-proprietors, Commander’s Palace (New Orleans)
Allison Hooper; Co-Founder/Owner, Vermont Creamery (Websterville, VT)
Daniel Johnnes; Wine Director, The Dinex Group (NYC)
2018 James Beard Foundation America’s Classics
Owners: Kelly Cheng, Laura Cheng and Michael Cheng
Owners: Paul Deuterio and Ralph Deuterio
Union Gap, WA
Owner: Felipe Hernandez
El Guero Canelo
Owner: Daniel Contreras
Dong Phuong Bakery
New Orleans, LA
Owner: Linh Tran Garza
2018 James Beard Foundation Humanitarian of the Year
José Andrés (Multiple James Beard Award–Winning Chef; Owner, ThinkFoodGroup; Founder, World Central Kitchen)
2018 James Beard Foundation Lifetime Achievement Award
Paula Wolfert (Multiple James Beard Award–Winning Author)
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