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James Beard Foundation Awards 2018: See The Full List of Winners

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James Beard Foundation Awards 2018: See The Full List of Winners

The James Beard Foundation Awards were held in Chicago last night with some of the food industry’s biggest players in attendance.

The Best New Restaurant award went to JuneBaby in Seattle. Gabrielle Hamilton from Prune restaurant in New York was picked as the Outstanding Chef and Camille Cogswell from the Zahav restaurant in Philadelphia was chosen as the Rising Star Chef.

Proffesionals from across the United States were honored during the event with Caroline Styne receiving the Outstanding Restauranteur award. The Outstanding Restaurant and Outstanding Pastry Chef awards went to the same establishment with the Highlands Bar & Grill in Birmingham, Alabama, picking up both, thanks to the sweet creations of pastry chef Dolester Miles.

The event, which highlighted restauranteurs, chefs, designers, servers and sommeliers, is one of the biggest nights in the American culinary calendar with many calling it is the Oscars of the food world.

This year's theme of Rise was prevalent throughout the ceremony with chefs from all walks stepping away from the plate to represent and impact bigger issues such as equality, sustainability and hunger. A big push that’s being witnessed across the food sector.

Below you can see a full list of winners.

2018 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.
 
JuneBaby, Seattle
 
Outstanding Baker (Presented by Taylor Precision Products)
 
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.
 
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
 
Outstanding Bar Program (Presented by Woodford Reserve Bourbon)
 
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.
 
Cure, New Orleans
 
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. Eligible candidates must have been working as a chef for the past five years.
 
Gabrielle Hamilton, Prune, NYC
 
Outstanding Pastry Chef (Presented by Lavazza)
 
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.
 
Dolester Miles, Highlands Bar & Grill, Birmingham, AL
 
Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
 
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.
 
Highlands Bar & Grill, Birmingham, AL
 
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.
 
Caroline Styne, The Lucques Group, Los Angeles (Lucques, a.o.c., Tavern, and others)
 
Outstanding Service
 
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
 
Zuni Café, San Francisco
 
Outstanding Wine Program (Presented by Robert Mondavi Winery)
 
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.
 
FIG, Charleston, SC
 
Outstanding Wine, Spirits, or Beer Professional
 
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.
 
Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
 
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 make a significant impact on the industry in years to come.
 
Camille Cogswell, Zahav, Philadelphia
 
Best Chefs in America
 
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)
 
Abraham Conlon, Fat Rice, Chicago
 
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
 
Jeremiah Langhorne, The Dabney, Washington, D.C.
 
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
 
Gavin Kaysen, Spoon and Stable, Minneapolis
 
Best Chef: New York City (Five Boroughs)
 
Missy Robbins, Lilia, Brooklyn, NY
 
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
 
Karen Akunowicz, Myers + Chang, Boston
 
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
 
Edouardo Jordan, Salare, Seattle
 
Best Chef: South (AL, AR, FL, LA, MS, PR)
 
Nina Compton, Compère Lapin, New Orleans
 
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
 
Rodney Scott, Rodney Scott’s BBQ, Charleston, SC
 
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
 
Alex Seidel, Mercantile Dining & Provision, Denver
 
Best Chef: West (CA, HI, NV)
 
Dominique Crenn, Atelier Crenn, San Francisco
 
2018 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
 
Jody Adams
Chef/Owner, TRADE, Porto, and Saloniki
Boston
 
Lally Brennan and Ti Adelaide Martin
Co-Proprietors, Commander’s Palace
New Orleans
 
Allison Hooper
Co-Founder, Vermont Creamery
Websterville, VT
 
Daniel Johnnes
Wine Director, The Dinex Group
New York City, NY 
 
2018 James Beard Foundation America’s Classics (Presented by TABASCO® Sauce)
 
Sun Wah 
Chicago, IL 
Owners: Kelly Cheng, Laura Cheng and Michael Cheng
 
Galleria Umberto
Boston, MA 
Owners: Paul Deuterio and Ralph Deuterio 
 
Los Hernandez
Union Gap, WA 
Owner: Felipe Hernandez
 
El Guero Canelo 
Tucson, AZ 
Owner: Daniel Contreras 
 
Dong Phuong Bakery
New Orleans, LA 
Owner: Linh Tran Garza
 
2018 James Beard Foundation Humanitarian of the Year (Presented by HOODZ: a BELFOR Company)
 
Jose Andres
Multiple James Beard Award–Winning Chef; Owner, ThinkFoodGroup; Founder, World Central Kitchen
 
2018 James Beard Foundation Lifetime Achievement Award
 
Paula Wolfert
Multiple James Beard Award–Winning Author
 

2018 James Beard Foundation Outstanding Restaurant Design Awards

 
For the best restaurant design or renovation in North America since January 1, 2015.
 
75 Seats and Under
Firm: The MP Shift
 
Designers: Amy Morris, Anna Polonsky, and Julie Nerenberg
 
Project: De Maria, NYC
 
76 Seats and Over 
Firms: Aidlin Darling Design with a l m project
 
Designers: Joshua Aidlin, David Darling, Adam Rouse, and Andrea Lenardin Madden
 
Project: In Situ, San Francisco
 
Design Icon
 
The American Restaurant
Kansas City, MO
 
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