We've just had the opportunity to visit James Beard Foundation Rising Star Chef of the Year nominee, chef Katie Button, on her home turf in Asheville, North Carolina. Our goal? To get to know this highly praised young talent and of course, to find out what’s behind her unique culinary style.
Alongside her business-partner-husband and parents, Button runs a pair of beloved North Carolina kitchens – Cúrate, a Spanish tapas destination, and the newly opened Nightbell, which offers modern twists on American bar food. Also on the short list of nominees for this year’s James Beard Foundation Rising Star Chef of the Year, presented by S.Pellegrino, are renowned chefs Jimmy Bannos, Jr. of The Purple Pig, Chicago; Jessica Largey of Manresa, Los Gatos, CA; David Posey of Blackbird, Chicago; and Blaine Wetzel of The Willows Inn on Lummi Island, Lummi Island, WA.
If chosen, Button will join an impressive list of culinary talent. The list of previous Rising Star Chef of the Year winners includes Danny Bowien of Mission Chinese Food and Mission Cantina; Timothy Hollingsworth formerly of The French Laundry; and David Chang of Momofuku. The James Beard Foundation Awards are presented each spring at Lincoln Center in New York City, and represent the highest honors for food and beverage professionals working in North America.
This year’s ceremonies will be held on May 2 and 5 in New York. The Book, Broadcast & Journalism Awards Dinner will take place on May 2, the Restaurant and Chef Awards Ceremony on May 5. For tickets and information, visit James Beard Foundation website.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.