2016 James Beard Awards

The James Beard Foundation announced its winners in the categories of Restaurant and Chef for awards season 2016. Last month, the Foundation released its list of finalists in all categories, and last week the organization celebrated the awards for Journalism, Book, and Publishing. Straight from the gala at the Lyric Opera of Chicago, here are this year's winners:

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
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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

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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

Photo: Huge Galdones Photography / JBF