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News & Press: Industry News

2016 James Beard Foundation Restaurant and Chef Winners

Tuesday, May 03, 2016  
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2016 James Beard Foundation Outstanding Restaurant Design Awards

75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2013

Firm: Demian Repucci Design
Designer: Demian Repucci
Project: Bruno, NYC

Firm: Renzo Piano Building Workshop
Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson Project: Untitled, NYC

76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2013

Firm: Land and Sea Dept.
Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson) 
Project: Cherry Circle Room, Chicago

Design Icon

The Four Seasons Restaurant, NYC

2016 James Beard Foundation Restaurant and Chef Awards

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.

Shaya, New Orleans

Outstanding Baker
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.

Joanne Chang, Flour Bakery + Café, Boston

Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

Maison Premiere, Brooklyn, NY

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. Eligible candidates must have been working as a chef for the past five years.

Suzanne Goin, Lucques, Los Angeles

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 a pastry chef or baker for the past five years.

Dahlia Narvaez, Osteria Mozza, Los Angeles

Outstanding Restaurant
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.

Alinea, Chicago

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 five years.

Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)

Outstanding Service
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Eleven Madison Park, NYC

Outstanding Wine Program
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Bern's Steakhouse, Tampa, FL

Outstanding Wine, Beer, or Spirits Professional

A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM Miljenko Grgich,

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.

Daniela Soto-Innes, Cosme, NYC

Best Chefs
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

Best Chef: Great Lakes (IL, IN, MI, OH)

Curtis Duffy, Grace, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Aaron Silverman, Rose's Luxury, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Paul Berglund, The Bachelor Farmer, Minneapolis

Best Chef: New York City (Five Boroughs)

Jonathan Waxman, Barbuto

Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)

Zak Pelaccio, Fish & Game, Hudson, NY

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Renee Erickson, The Whale Wins, Seattle

Best Chef: South (AL, AR, FL, LA, MS, PR)

Justin Devillier, La Petite Grocery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Tandy Wilson, City House, Nashville

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Justin Yu, Oxheart, Houston

Best Chef: West (CA, HI, NV)

Jon Shook and Vinny Dotolo, Animal, Los Angeles

2016 James Beard Foundation America's Classics

Al Ameer Restaurant, Dearborn, MI Owners: Khalil Ammar and Zaki Hashem

Brooks' House of BBQ, Oneonta, NY Owners: Beth and Ryan Brooks

Bully's Restaurant, Jackson, MS
Owners: Tyrone Bully and Greta Brown Bully

Matt's Place Drive-In, Butte, MT Owners: Robin and Brad Cockhill

Rancho de Chimayó Restaurante, Chimayo, NM Owner: Florence Jaramillo

2016 James Beard Foundation Who's Who of Food & Beverage in America Inductees

Gina Gallo 
Winemaker Sonoma, CA

Jim Lahey
Baker and Proprietor NYC

Ed Levine
Author and Founder of Serious Eats NYC

Temple Grandin
Author and Animal Rights Activist Fort Collins, CO

Marcus Samuelsson 
Chef and Restaurateur NYC

2016 James Beard Foundation Humanitarian of the Year

Father Greg Boyle Homeboy Industries Los Angeles

2016 James Beard Foundation Lifetime Achievement Award

Leah Chase
Dooky Chase's Restaurant New Orleans


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