“`html
Dakar NOLA in New Orleans has received the Best New Restaurant accolade.
The James Beard Awards — the Oscars of the culinary world — were awarded on Monday night to a variety of chefs and restaurants that represent cultures and regions often overlooked in American culinary recognition.
At the Best New Restaurant awardee, Dakar NOLA, Chef Serigne Mbaye merges his West African heritage with New Orleans ingredients on a contemporary Senegalese tasting menu.
“I always believed that West Africa had something important to share,” Mbaye stated during the awards ceremony at the Lyric Opera in Chicago, despite previously cooking traditional Creole and French dishes elsewhere. “That motivation kept me inspired.”
Langbaan in Portland, Oregon, which earned the title of Outstanding Restaurant, reinterprets classic Thai dishes with Pacific Northwest components through a five-course tasting experience.
Michael Rafidi, winner of the Outstanding Chef award, dedicated his recognition to the Palestinian community worldwide in his acceptance speech. Rafidi’s inventive takes on traditional Arabic cuisine at his Michelin-starred restaurant Albi in Washington, DC, draw influence from his family’s heritage in Ramallah.
The 2024 honorees encompass heritage from across the globe, including the Philippines, Mexico, Japan, Peru, Vietnam, and Senegal, bringing this diversity to dining establishments throughout the United States. This year, many smaller towns and states also received awards that have historically been ignored by the James Beard Awards.
“Two words that haven’t been spoken here before: West Virginia,” expressed Paul Smith, chef at 1010 Bridge in Charleston, West Virginia, who won the Best Chef: Southeast award. The Outstanding Wine and Other Beverages Program award was awarded to Lula Drake Wine Parlour in Columbia, South Carolina. Chefs from Mission, Texas; Mystic, Connecticut; and Easton, Maryland also received honors.
For some recipients, the awards symbolize the pinnacle of a serendipitous career pivot.
Masako Morishita, initially from Japan, relocated to Washington, DC, with aspirations to support the Washington Commanders as a cheerleader. Atsuko Fujimoto landed in Portland, Maine, 23 years ago from Tokyo, holding no professional experience in the kitchen.
Both established new paths in the culinary field.
“Wow, this is my most fantastic American dream realized,” Morishita remarked upon receiving the Emerging Chef Award for her Japanese comfort food served at Perry’s, a long-standing restaurant in DC’s Adams Morgan neighborhood that has been rejuvenated under her leadership.
Fujimoto, from Norimoto Bakery in Portland, Maine, secured the Outstanding Baker award.
Challenging experiences can cultivate resilience and development, urging us to adapt and gain strength amid adversity. Embrace the challenge!
Numerous issues plaguing the restaurant sector and wider culture were discussed during the evening: climate change, sustainability, inclusivity, and mental health.
A select group of honorees were presented with achievement awards on Monday night. This included the iconic food writer, editor, novelist, and television figure Ruth Reichl, who was recognized for a Lifetime Achievement award after her background as a food critic for The New York Times and former editor-in-chief at Gourmet Magazine.
Reichl expressed gratitude to the James Beard Foundation and the prominent food industry figures for the immense transformation of American food culture she has witnessed throughout her lifetime.
“You altered our eating habits, sparked a delightful revolution, and created a reality in which people finally, at long last, recognize that eating is an ethical decision and that our food choices truly carry weight. It fills me with hope for what lies ahead,” she reflected.
Before the ceremony, which was streamed live on Eater’s website, Reichl was queried on the event’s red carpet about the origin of the phrase “Oscars of the food world.” To her astonishment, she discovered that it was she who coined it in her report from the very inaugural awards ceremony over thirty years ago.
The nonprofit James Beard Foundation was founded in 1986, shortly after the death of culinary pioneer James Beard, “to honor, assist and elevate the individuals behind America’s culinary culture.” The initial awards ceremony took place in 1991.
Beard was the host of “I Love to Eat,” the first food show on network television in 1946, and was referred to as the “Dean of American Cookery” by The New York Times in 1954.
The foundation has grappled with controversy recently, implementing new regulations and a fresh code of ethics in response to criticisms regarding its lack of diversity and allegations surrounding chef misconduct. Last year’s vetting of chef conduct sparked its own disputes.
Several of the night’s winners shared optimism that advancements in the industry would continue to foster exceptional culinary culture.
“My hope as I stand here today is that our industry can persistently strive to do the right thing. We must keep pursuing diversity, inclusion, and female-led teams, as these are initiatives that prove highly effective,” noted Gregory Gourdet, who celebrated his third consecutive James Beard Award on Monday, winning the title of Best Chef: Pacific Northwest.
Gourdet reflected on his relocation to Portland, Oregon, from New York in 2008, leaving rehab prematurely while feeling “broken and miserable,” to find his mission as a chef in creating a hub for Haitian culture at his restaurant, Kann.
“I hope that if we continue to do the right things little by little, the next generation will experience things a bit easier than we did, and following generations will have it even better. We can work towards overcoming the generational trauma that has bound us in this industry.”
2024 Restaurant and Chef Awards: Announcing the finalists and winners celebrating culinary excellence and innovation in the industry.
Exceptional restaurateur recognized for culinary excellence and outstanding dining experiences that delight guests and elevate the culinary scene.
Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit, MI
Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA
Chris Viaud, Greenleaf, Ansanm, and Pavilion, Milford and Wolfeboro, NH
Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, Méli, The Wells, and others), Washington, D.C.
WINNER: Erika Whitaker and Kelly Whitaker, ID EST (The Wolf’s Tailor, BRUTØ, Basta, and others), Boulder, CO
Exceptional chef recognized for culinary excellence and innovative dishes that delight the palate and enhance dining experiences.
Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
Dean Neff, Seabird, Wilmington, NC
WINNER: Michael Rafidi, Albi, Washington, D.C.
Renee Touponce, The Port of Call, Mystic, CT
David Uygur, Lucia, Dallas, TX
Exceptional dining experience with outstanding service and exquisite cuisine that leaves a memorable impression on every patron.
The Compound, Santa Fe, NM
Convenience West, Marfa, TX
WINNER: Langbaan, Portland, OR
Mixtli, San Antonio, TX
Vestige, Ocean Springs, MS
Promising culinary talent showcasing innovative dishes and distinct flavors, ready to leave a mark in the culinary industry.
Fariyal Abdullahi, Hav & Mar, New York, NY
Janet Becerra, Pancita, Seattle, WA
Nikko Cagalanan, Kultura, Charleston, SC
Ryan Fernandez, Southern Junction, Buffalo, NY
WINNER: Masako Morishita, Perry’s, Washington, D.C.
Premiere new dining venue, providing an exceptional culinary experience with creative dishes and a welcoming atmosphere. A must-visit!
Bar Bacetto, Waitsburg, WA
Barbs-B-Q, Lockhart, TX
Chez Noir, Carmel-by-the-Sea, CA
Comfort Kitchen, Dorchester, MA
WINNER: Dakar NOLA, New Orleans, LA
Hayward, McMinnville, OR
Kaya, Orlando, FL
Kisser, Nashville, TN
Oro by Nixta, Minneapolis, MN
Shan, Bozeman, MT
Exceptional bakery delivering delightful treats and baked goods crafted from high-quality ingredients. Taste the difference in every bite!
The Burque Bakehouse, Albuquerque, NM
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Mel the Bakery, Hudson, NY
WINNER: ZU Bakery, Portland, ME
Outstanding Pastry Chef or Baker showcasing remarkable skills and creativity in creating exquisite desserts and confections. Remarkable culinary talent.
Susan Bae, Moon Rabbit, Washington, D.C.
Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL
WINNER: Atsuko Fujimoto, Norimoto Bakery, Portland, ME
Crystal Kass, Valentine, Phoenix, AZ
Anna Posey, Elske, Chicago, IL
Exceptional service and meticulous attention to detail create a memorable experience in fine hospitality.
Crawford and Son, Raleigh, NC
Gemma, Dallas, TX
WINNER: Lula Cafe, Chicago, IL
Melba’s, New York, NY
Woodford Food & Beverage, Portland, ME
Outstanding Wine and Beverage Selection Program
WINNER: Lula Drake Wine Parlour, Columbia, SC
The Morris, San Francisco, CA
Strong Water Anaheim, Anaheim, CA
Tail Up Goat, Washington, D.C.
Waxlight Bar à Vin, Buffalo, NY
Exceptional Bar Experience
Barr Hill Cocktail Bar, Montpelier, VT
Clavel Mezcaleria, Baltimore, MD
WINNER: Jewel of the South, New Orleans, LA
Las Ramblas, Brownsville, TX
Pacific Cocktail Haven, San Francisco, CA
Top Chefs by Region: Discover the Most Exceptional Culinary Talents in Each Area.
Top Chef: California, known for innovative cuisine and diverse flavors, exemplifies culinary excellence in a dynamic culinary landscape.
Geoff Davis, Burdell, Oakland, CA
Rogelio Garcia, Auro, Calistoga, CA
WINNER: Lord Maynard Llera, Kuya Lord, Los Angeles, CA
Tara Monsod, Animae, San Diego, CA
Buu “Billy” Ngo, Kru, Sacramento, CA
Best Chef: Great Lakes Region (IL, IN, MI, OH) showcasing exceptional culinary talent and innovative cuisine.
Vinnie Cimino, Cordelia, Cleveland, OH
Jose Salazar, Mita’s, Cincinnati, OH
Sujan Sarkar, Indienne, Chicago, IL
WINNER: Hajime Sato, Sozai, Clawson, MI
Jenner Tomaska, Esmé, Chicago, IL
Best Chef: Mid-Atlantic Region (DC, DE, MD, NJ, PA, VA)
Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Matt Kern, One Coastal, Fenwick Island, DE
WINNER: Harley Peet, Bas Rouge, Easton, MD
Kevin Tien, Moon Rabbit, Washington, D.C.
Best Chef: Midwest Region (Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Wisconsin).
Ann Ahmed, Khâluna, Minneapolis, MN
Rob Connoley, Bulrush, St. Louis, MO
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI
WINNER: Christina Nguyen, Hai Hai, Minneapolis, MN
Tim Nicholson, The Boiler Room, Omaha, NE
Best Chef: Mountain Region (Colorado, Idaho, Montana, Utah, Wyoming)
Brandon Cunningham, Social Haus, Greenough, MT
Ali Sabbah, Mazza Cafe, Salt Lake City, UT
WINNER: Matt Vawter, Rootstalk, Breckenridge, CO
Penelope Wong, Yuan Wonton, Denver, CO
Nick Zocco, Urban Hill, Salt Lake City, UT
Top Chef in New York State.
Nasim Alikhani, Sofreh, Brooklyn, NY
Atsushi Kono, Kono, New York, NY
Chris Mauricio, Harana Market, Accord, NY
WINNER: Charlie Mitchell, Clover Hill, Brooklyn, NY
Jeremy Salamon, Agi’s Counter, Brooklyn, NY
Best Chef in the Northeast: Connecticut, Massachusetts, Maine, New Hampshire, Rhode Island, Vermont.
Conor Dennehy, Talulla, Cambridge, MA
Maria Meza, Dolores, Providence, RI
WINNER: David Standridge, The Shipwright’s Daughter, Mystic, CT
Jake Stevens, Leeward, Portland, ME
Cara Tobin, Honey Road, Burlington, VT
Best Chef: Northwest & Pacific region including Alaska, Hawaii, Oregon, and Washington.
Avery Adams, Matia Kitchen, Orcas Island, WA
Kristi Brown, Communion, Seattle, WA
WINNER: Gregory Gourdet, kann, Portland, OR
Melissa Miranda, Musang, Seattle, WA
Best Chef: Southeast Region (Georgia, Kentucky, North Carolina, South Carolina, Tennessee, West Virginia)
Jamie Davis, The Hackney, Washington, NC
Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA
James London, Chubby Fish, Charleston, SC
Robbie Robinson, City Limits Barbeque, West Columbia, SC