JAMES BEARD FOUNDATION® ANNOUNCES THE 2023 RESTAURANT AND CHEF AWARD NOMINEES 

Last year, JKGF had the honor of attending the James Beard Foundation’s Restaurant and Chef Awards. Amazing. Time. Looking forward to the celebration this year and special shout-out to one of our D.C. faves, Causa, which made the list this year. Kudos to all the nominees!!

Restaurant and Chef Awards

The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991—is one of five separate recognition programs of the James Beard Awards®. This program celebrates excellence across a range of experiences, from fine-dining establishments to casual gems, and emerging talents to established leaders. The 2023 Restaurant and Chef Nominees are recognized across 22 categories, including a new Award for Outstanding Bakery. 

The 2023 Restaurant and Chef Nominees are: 

Outstanding Chef

A chef who sets high culinary standards and has served as a positive example for other food professionals, while contributing positively to their broader community. 

• Rachel Miller, Nightshade Noodle Bar, Lynn, MA
• Niki Nakayama, n/naka, Los Angeles, CA
• Erik Ramirez, Llama Inn, Brooklyn, NY
• Rob Rubba, Oyster Oyster, Washington, D.C.
• Hajime Sato, Sozai, Clawson, MI

Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water 

A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community. 

• Copine, Seattle, WA
• Coracora, West Hartford, CT
• Friday Saturday Sunday, Philadelphia, PA
• Lucia, Dallas, TX
• Mita’s, Cincinnati, OH

Best New Restaurant 

A restaurant opened between January 1 through September 30, 2022, that already demonstrates excellence in cuisine, atmosphere, hospitality, and operations, while contributing positively to its broader community, and seems likely to make a significant impact in years to come. Those establishments that have opened after September 30, 2022, can be considered for the 2024 awards. 

• Causa, Washington, D.C.
• Dept of Culture, New York, NY
• Don Artemio Mexican Heritage, Fort Worth, TX
• Kann, Portland, OR
• Lupi & Iris, Milwaukee, WI
• Neng Jr.’s, Asheville, NC
• Nolia, Cincinnati, OH
• Obélix, Chicago, IL
• Restaurant Beatrice, Dallas, TX
• Tatemó, Houston, TX

Outstanding Restaurateur 

A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship and integrity in restaurant operations, and is making efforts to create a sustainable work culture, while contributing positively to their broader community. 

• Brandon Chrostowski, EDWINS Leadership and Restaurant Institute (EDWINS Leadership and Restaurant Institute, edwins too, EDWINS Bakery, and others), Cleveland, OH
• Greg Dulan, Dulan’s Soul Food Kitchen, Dulan’s on Crenshaw, and Dulanville, Los Angeles, CA 
• Aaron Hoskins, Sarah Simmons, and Elie Yigo, CITY GRIT Hospitality Group (smallSUGAR, CITY GRIT, Il Focolare Pizzeria), Columbia, SC
• Yenvy and Quynh Pham, Ph? B?c Sup Shop, Ph?cific Standard Time, The Boat, Seattle, WA
• Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street, and others), Philadelphia, PA

Emerging Chef Presented by S.Pellegrino® Sparkling Mineral Water 

A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come, while contributing positively to their broader community. 

• Damarr Brown, Virtue, Chicago, IL
• Rashida Holmes, Bridgetown Roti, Los Angeles, CA
• Serigne Mbaye, Dakar NOLA, New Orleans, LA
• Charlie Mitchell, Clover Hill, Brooklyn, NY
• Amanda Shulman, Her Place Supper Club, Philadelphia, PA

Outstanding Bakery Presented by Guinness 

New in 2023, this category recognizes a baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community. 

• Angelo Brocato Ice Cream & Confectionery, New Orleans, LA
• La Casita Bakeshop, Richardson, TX
• Kuluntu Bakery, Dallas, TX
• Yoli Tortilleria, Kansas City, MO
• Zak the Baker, Miami, FL

Outstanding Pastry Chef or Baker 

The former Outstanding Pastry Chef and Outstanding Baker categories have been combined into one, Outstanding Pastry Chef or Baker. This category recognizes a pastry chef or baker who makes desserts, pastries, or breads. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and-mortar presence. Candidate contributes positively to their broader community. 

• Veronika Gerasimova, Veronika’s Pastry Shop, Billings, MT
• Elaine Uykimpang Bentz, Café Mochiko, Cincinnati, OH
• Vince Bugtong, ABACA, San Francisco, CA 
• Margarita Manzke, République, Los Angeles, CA
• Shawn McKenzie, Café Cerés, Minneapolis, MN

Outstanding Hospitality Presented by American Airlines 

A restaurant, bar, or other food and drinking establishment that fosters a sense of hospitality among its customers and staff, that serves as a beacon for the community, and demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community. 

• The Black Cypress, Pullman, WA
• Bottega, Birmingham, AL
• Lula Drake, Columbia, SC
• The Quarry, Monson, ME
• Sepia, Chicago, IL

Outstanding Wine and Other Beverages Program 

Expanded from Outstanding Wine Program this year to include other beverages, this award is presented to a restaurant that demonstrates exceptional care and skill in the pairing of wine and other beverages with food, while contributing positively to its broader community. This includes the selection, preparation, and serving of wine, cocktails, spirits, coffee, tea, beer or any other beverage with outstanding hospitality and service that help inform and enhance a customer’s appreciation of the beverage(s). Ethical sourcing will also be considered. 

• COTE, New York, NY
• Lazy Bear, San Francisco, CA
• Nancy’s Hustle, Houston, TX
• OTOTO, Los Angeles, CA
• Spencer, Ann Arbor, MI

Outstanding Bar Presented by Hilton 

Expanded to include wine and other beverages, this award is presented to a wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage. Those recognized demonstrate consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations, while contributing positively to its broader community. 

• Bar Leather Apron, Honolulu, HI
• Drastic Measures, Shawnee, KS
• Garagiste Wine Room | Merchant, Las Vegas, NV
• Las Ramblas, Brownsville, TX
• Rob Roy, Seattle, WA

Best Chefs Presented by Capital One (by region) 

Chefs who set high standards in their culinary skills and leadership abilities, and who are making efforts to help create a sustainable work culture in their respective regions, while contributing positively to their broader community. 

Best Chef: California

• Gilberto Cetina Jr., Holbox, Los Angeles, CA
• Kyle and Katina Connaughton, SingleThread, Healdsburg, CA
• Brandon Hayato Go, Hayato, Los Angeles, CA
• Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA
• Carlos Salgado, Taco María, Costa Mesa, CA

Best Chef: Great Lakes (IL, IN, MI, OH) 

• Omar Anani, Saffron De Twah, Detroit, MI
• Diana Dávila, Mi Tocaya Antojería, Chicago, IL
• Tim Flores and Genie Kwon, Kasama, Chicago, IL
• Andy Hollyday, Selden Standard, Detroit, MI
• Sarah Welch, Marrow, Detroit, MI

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA) 

• Jesse Ito, Royal Sushi, Philadelphia, PA
• Dionicio Jiménez, Cantina La Martina, Philadelphia, PA
• Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA
• Michael Rafidi, Albi, Washington, D.C.
• Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) 

• Sanaa Abourezk, Sanaa’s Gourmet Mediterranean, Sioux Falls, SD
• Gregory León, Amilinda, Milwaukee, WI
• Francesco Mangano, Osteria Papavero, Madison, WI
• Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI
• David Utterback, Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY) 

• Salvador Alamilla, Amano, Caldwell, ID
• Michael Diaz de Leon, BRUTØ, Denver, CO
• Suchada Johnson, Teton Thai, Teton Village, WY
• Kris Komori, KIN, Boise, ID
• Ali Sabbah, Mazza, Salt Lake City, UT

Best Chef: New York State 

• Nasim Alikhani, Sofreh, Brooklyn, NY
• Mary Attea, The Musket Room, New York, NY
• Amanda Cohen, Dirt Candy, New York, NY
• Shaina Loew-Banayan, Cafe Mutton, Hudson, NY 
• Junghyun Park, Atomix, New York, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT) 

• Valentine Howell, Krasi, Boston, MA 
• Christian Hunter, Community Table, New Preston, CT
• Sherry Pocknett, Sly Fox Den Too, Charlestown, RI
• Yisha Siu, Yunnan Kitchen, Boston, MA 
• Renee Touponce, The Port of Call, Mystic, CT

Best Chef: Northwest and Pacific (AK, HI, OR, WA) 

• Joshua Dorcak, MÄS, Ashland, OR
• Vince Nguyen, Berlu, Portland, OR
• Thomas Pisha-Duffly, Gado Gado, Portland, OR
• Beau Schooler, In Bocca Al Lupo, Juneau, AK
• Aaron Verzosa, Archipelago, Seattle, WA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV) 

• Sam Fore, Tuk Tuk Sri Lankan Bites, Lexington, KY
• Josh Habiger, Bastion, Nashville, TN
• Sam Hart, Counter-, Charlotte, NC
• Terry Koval, The Deer and the Dove, Decatur, GA
• Paul Smith, 1010 Bridge, Charleston, WV
  

Best Chef: South (AL, AR, FL, LA, MS, PR) 

• Ana Castro, Lengua Madre, New Orleans, LA
• Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
• Henry Moso, Kabooki Sushi, Orlando, FL
• Alex Perry and Kumi Omori, Vestige, Ocean Springs, MS
• Natalia Vallejo, Cocina al Fondo, San Juan, PR

Best Chef: Southwest (AZ, NM, NV, OK) 

• Oscar Amador, Anima by EDO, Las Vegas, NV
• Kaoru Azeuchi, KAISEKI YUZU, Las Vegas, NV
• Andrew Black, Grey Sweater, Oklahoma City, OK
• Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK
• Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation, NM

Best Chef: Texas 

• Reyna Duong, Sandwich Hag, Dallas, TX
• Benchawan Jabthong Painter, Street to Kitchen, Houston, TX
• Emiliano Marentes, ELEMI, El Paso, TX
• John Russ, Clementine, San Antonio, TX
• Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX

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