2014 James Beard Foundation Outstanding Restaurant Design Awards
75 Seats and Under
(For the best restaurant design or renovation in North America since January 1, 2011)
Design Firm: Lawton Stanley Architects
Designers: Maria Contreras, Christopher Lawton, and Micah Stanley
Project: Grace, Chicago
76 Seats and Over
(For the best restaurant design or renovation in North America since January 1, 2011)
Design Firm: Jensen Architects
Designers: Scott Davis, Mark Jensen, Lincoln Lighthill, Dean Orr, and Andy Pluess
Project: Shed, Healdsburg, CA
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)
Dave Beran, Next, Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Vikram Sunderam, Rasika, Washington, D.C.
Best Chef: Midwest (IA, KS, MN, MO, ND, NE, SD, WI)
Justin Aprahamian, Sanford, Milwaukee
Best Chef: New York City (Five Boroughs)
April Bloomfield, The Spotted Pig
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Jamie Bissonnette, Coppa, Boston
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Naomi Pomeroy, Beast, Portland, OR
Best Chef: South (AL, AR, FL, LA, MS, PR)
TIE
Ryan Prewitt, Pêche Seafood Grill, New Orleans
Sue Zemanick, Gautreau’s, New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Chris Shepherd, Underbelly, Houston
Best Chef: West (CA, HI, NV)
Daniel Patterson, Coi, San Francisco
Best New Restaurant
Pêche Seafood Grill, New Orleans
Outstanding Wine, Beer, or Spirits Professional
Presented by BACARDI 8®
Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
Outstanding Wine Program
The Barn at Blackberry Farm, Walland, TN
Outstanding Bar Program
Presented by Tanqueray No. TEN®
The Bar at the NoMad Hotel, NYC
Outstanding Service
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
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.
Barbara Lynch, Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others), Boston
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.
TIE
Jimmy Bannos Jr., The Purple Pig, Chicago
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
Outstanding Restaurant
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, San Francisco
Outstanding Chef
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.
Nancy Silverton, Pizzeria Mozza, Los Angeles
2014 James Beard Foundation America’s Classics
Hansen’s Sno-Bliz
New Orleans
Owner: Ashley Hansen
Nick’s Italian Café
McMinnville, OR
Owners: Nick Peirano, Carmen Peirano, and Eric Ferguson
Olneyville New York System
Providence, RI
Owners: Stephanie Stevens Turini and Greg Stevens
Perini Ranch Steakhouse
Buffalo Gap, TX
Owners: Lisa and Tom Perini
Sokolowski’s University Inn
Cleveland
Owners: Bernard Sokolowski, Mary Balbier, and Michael Sokolowski
2014 James Beard Foundation Who’s Who of Food & Beverage in America
Edward Behr
Food Writer
St. Johnsbury, VT
John Besh
Chef and Restaurateur
New Orleans
David Chang
Chef and Restaurateur
NYC
Barry Estabrook
Writer
Vergennes, VT
Paul Kahan
Chef and Restaurateur
Chicago
Sherry Yard
Pastry Chef and Author
Los Angeles
2014 James Beard Foundation Humanitarian of the Year
Matt Haley
Philanthropist and Restaurateur
Rehoboth Beach, DE
2014 James Beard Foundation Lifetime Achievement Award
Sirio Maccioni
Le Cirque
NYC
