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Here Are the 2019 James Beard Restaurant and Chef Award Semifinalists

Published March 2nd, 2019 by Kaido

man wearing a silver james beard medal

In Grub Street

By Chris Crowley

Last fall, the James Beard Foundation announced major changes to its award policies for 2019 in order to increase diversity and representation and make its awards more accessible. This week, the Foundation revealed the results of those efforts. The judging corps include 14 more people of color and 5 percent women, while 7 percent more of semifinalists for the restaurant and chef categories are people of color. This year’s list of semifinalists also includes an exciting crop of New York nominees, including Adda, Atomix, and Frenchette for Best New Restaurant, SriPraPhai for Outstanding Restaurant, and Casa Enrique’s Cosme Agular and Kopitiam’s Kyo Pang for Best Chef: New York City. Check out the full list below, and note that the finalists will be announced on March 27, with the ceremony taking place in Chicago on May 6.

Best Chef: South

Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL

David Bancroft, Acre, Auburn, AL

Vishwesh Bhatt, Snackbar, Oxford, MS

Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, AL

Clay Conley, Buccan, Palm Beach, FL

Alex Eaton, The Manship Wood Fired Kitchen, Jackson, MS

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Maria Mercedes Grubb, Gallo Negro, San Juan, PR

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Timothy Hontzas, Johnny’s Restaurant, Homewood, AL

Brad Kilgore, Alter, Miami

Niven Patel, Ghee Indian Kitchen, Miami

Matthew McClure, The Hive, Bentonville, AR

Alex Perry, Vestige, Ocean Springs, MS

Jeannie Pierola, Edison: Food+Drink Lab, Tampa, FL

Slade Rushing, Brennan’s, New Orleans

Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, FL

Isaac Toups, Toups’ Meatery, New Orleans

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