Explore the 2024 James Beard Award winners, celebrating culinary excellence with chefs and restaurants from diverse regions. Learn about the best new restaurant, outstanding chefs, and the industry’s transformative journey
2024 James Beard Award Recipients: Celebrating Culinary Excellence
The James Beard Awards, often referred to as the Oscars of the culinary world, celebrated culinary talent on Monday night, honoring chefs and restaurants that highlight diverse cultures and regions often underrepresented in the U.S. food scene. The 2024 awards shed light on exceptional chefs who have made significant contributions to the gastronomy world.
Best New Restaurant: Dakar NOLA
Dakar NOLA in New Orleans was awarded the Best New Restaurant accolade. Chef Serigne Mbaye integrates his West African heritage with the rich ingredients of New Orleans, offering a contemporary Senegalese tasting menu that celebrates both cultures. “I always believed West Africa had a story to tell,” said Chef Mbaye during the awards ceremony at the Lyric Opera in Chicago. Despite his earlier experience preparing Creole and French dishes, this belief inspired his culinary journey.
Outstanding Restaurant: Langbaan
In Portland, Oregon, Langbaan received the Outstanding Restaurant award for its innovative approach to traditional Thai cuisine. The restaurant combines Pacific Northwest ingredients into a five-course tasting menu, elevating the traditional Thai dining experience.
Outstanding Chef: Michael Rafidi
Michael Rafidi, the Outstanding Chef honoree, dedicated his recognition to the Palestinian community worldwide. Rafidi’s Albi, a Michelin-starred restaurant in Washington, D.C., is known for its creative interpretations of Arabic flavors, deeply influenced by his Palestinian roots, specifically from his family’s ties to Ramallah.
A Diverse Culinary Landscape
The 2024 winners represent a wide range of heritages, from the Philippines and Mexico to Japan, Peru, Vietnam, and Senegal. These chefs serve a variety of cuisines across the U.S., emphasizing the importance of cultural diversity in the culinary world. Additionally, this year’s awards recognized restaurants in smaller cities and states that have historically been overlooked by the James Beard Foundation.
Chef Paul Smith of 1010 Bridge in Charleston, West Virginia, won the Best Chef: Southeast award. “Two words never mentioned here before: West Virginia,” Smith remarked. Lula Drake Wine Parlour in Columbia, South Carolina, earned recognition for Outstanding Wine and Other Beverages Program. Chefs from Mission, Texas, Mystic, Connecticut, and Easton, Maryland were also celebrated.
The Journey of Recognition
For many of the award recipients, the James Beard Award represents the peak of a transformative journey. Masako Morishita, who originally hails from Japan, received the Emerging Chef Award for her work at Perry’s in Washington, D.C. She revitalized the long-standing restaurant in the Adams Morgan neighborhood, introducing a fresh take on Japanese comfort food.
“It feels surreal, like my wildest American dream has come to fruition,” said Morishita.
Atsuko Fujimoto, who arrived in Portland, Maine 23 years ago with no formal culinary experience, was honored with the Outstanding Baker award. Fujimoto’s innovative pastries at Norimoto Bakery have made her a standout in the bakery world.
Resilience in the Culinary Industry: Overcoming Challenges and Celebrating Achievements – James Beard Award
The restaurant industry, like many others, faces numerous challenges that require resilience and strength. Throughout the 2024 James Beard Awards, pressing issues were discussed, including climate change, sustainability, inclusivity, and mental health awareness. These topics are critical not only for the future of the food industry but also for society at large.
Lifetime Achievement Award: Ruth Reichl
A select group of honorees were recognized for their exceptional contributions to the culinary world. Among them was Ruth Reichl, the celebrated food writer, editor, novelist, and television personality, who received the Lifetime Achievement award. Reichl’s career includes serving as a food critic for The New York Times and as the editor-in-chief of Gourmet Magazine.
Reichl shared her gratitude for the transformative experiences she has witnessed in American food culture. She remarked, “You all revolutionized the way we dine, creating a delicious movement where individuals truly understand that eating is an ethical responsibility, and our culinary choices carry weight. This fills me with hope for the future.”
During an interview on the red carpet before the livestreamed ceremony on Eater’s website, Reichl learned that she had coined the phrase “Oscars of the food world” during her coverage of the inaugural awards over 30 years ago.
James Beard Foundation: Celebrating American Food Culture
The James Beard Foundation was established in 1986, following the passing of culinary pioneer James Beard. The foundation was created to “celebrate, support, and elevate the people behind America’s food culture.” The first awards ceremony took place in 1991.
James Beard, known as the “Dean of American Cookery” by The New York Times in 1954, was also the host of “I Love to Eat,” the first food show on network television in 1946.
Changes Within the Industry: New Policies and Ethical Strides
In recent years, the James Beard Foundation has faced criticism related to diversity and misconduct among chefs. As a result, the foundation implemented new policies, procedures, and a revised code of ethics in 2022. These changes were sparked by calls for greater inclusivity and transparency in the culinary world.
Several award winners expressed hope that these changes will contribute to the continued evolution of culinary culture. Gregory Gourdet, who won his third James Beard Award in three years and was named Best Chef: Pacific Northwest, shared his vision for the future. Gourdet emphasized the need for ethical progress, diversity, and inclusion in the industry, particularly supporting women-led teams, which have proven successful.
Gourdet’s Transformative Journey
Gourdet recounted his personal journey from New York to Portland, Oregon, in 2008. After exiting rehabilitation “broken and miserable,” he rediscovered his purpose as a chef. Through his restaurant Kann, Gourdet created a vibrant hub for Haitian culture, turning his experiences into a source of strength.
“I dream that as we gradually continue to make the right choices, future generations will have a better experience than we do,” Gourdet said. “And in turn, the following generation will still do even better. We can break away from the generational trauma that has held us hostage within our industry.”
The Path Forward
As the restaurant industry continues to navigate challenges, the James Beard Awards 2024 demonstrated a clear commitment to change. The hope is that by striving for diversity, inclusion, and ethical responsibility, the culinary community will pave the way for future generations, ensuring a more equitable and sustainable food industry.
2024 James Beard Award Restaurant and Chef Awards: Unveiling the finalists and winners that celebrate culinary brilliance and innovation
Outstanding restaurateur acclaimed for their culinary excellence, service, and overall dining experience, elevating standards within the gastronomy sphere.
Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit, MI
Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA
Chris Viaud, Greenleaf, Ansanm, and Pavilion, Milford and Wolfeboro, NH
Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, Méli, The Wells, and others), Washington, D.C.
WINNER: Erika Whitaker and Kelly Whitaker, ID EST (The Wolf’s Tailor, BRUTØ, Basta, and others), Boulder, CO
Exceptional culinary artist recognized for their creativity and excellence in the kitchen, consistently providing remarkable dining experiences – James Beard Award
Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
Dean Neff, Seabird, Wilmington, NC
WINNER: Michael Rafidi, Albi, Washington, D.C.
Renee Touponce, The Port of Call, Mystic, CT
David Uygur, Lucia, Dallas, TX
Exceptional dining experiences paired with top-notch service and delectable cuisine—a must-visit for food enthusiasts.
The Compound, Santa Fe, NM
Convenience West, Marfa, TX
WINNER: Langbaan, Portland, OR
Mixtli, San Antonio, TX
Vestige, Ocean Springs, MS
Rising culinary star showcasing innovative dishes and redefining modern cuisine through creativity and passion.
Fariyal Abdullahi, Hav & Mar, New York, NY
Janet Becerra, Pancita, Seattle, WA
Nikko Cagalanan, Kultura, Charleston, SC
Ryan Fernandez, Southern Junction, Buffalo, NY
WINNER: Masako Morishita, Perry’s, Washington, D.C.
Best New Dining Establishment
Bar Bacetto, Waitsburg, WA
Barbs-B-Q, Lockhart, TX
Chez Noir, Carmel-by-the-Sea, CA
Comfort Kitchen, Dorchester, MA
WINNER: Dakar NOLA, New Orleans, LA
Hayward, McMinnville, OR
Kaya, Orlando, FL
Kisser, Nashville, TN
Oro by Nixta, Minneapolis, MN
Shan, Bozeman, MT
Outstanding Bakery: Serving delicious, freshly baked goods crafted with premium ingredients and a passion for flavor.
The Burque Bakehouse, Albuquerque, NM
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Mel the Bakery, Hudson, NY
WINNER: ZU Bakery, Portland, ME
Exceptional Pastry Chef or Baker renowned for crafting exquisite desserts and pastries—a true display of culinary artistry.
Susan Bae, Moon Rabbit, Washington, D.C.
Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL
WINNER: Atsuko Fujimoto, Norimoto Bakery, Portland, ME
Crystal Kass, Valentine, Phoenix, AZ
Anna Posey, Elske, Chicago, IL
Remarkable service, a welcoming ambiance, and meticulous attention to detail create an unforgettable guest experience.
Crawford and Son, Raleigh, NC
Gemma, Dallas, TX
WINNER: Lula Cafe, Chicago, IL
Melba’s, New York, NY
Woodford Food & Beverage, Portland, ME
Exceptional Wine and Beverage Programs
WINNER: Lula Drake Wine Parlour, Columbia, SC
The Morris, San Francisco, CA
Strong Water Anaheim, Anaheim, CA
Tail Up Goat, Washington, D.C.
Waxlight Bar à Vin, Buffalo, NY
Exceptional Bar Experience
Barr Hill Cocktail Bar, Montpelier, VT
Clavel Mezcaleria, Baltimore, MD
WINNER: Jewel of the South, New Orleans, LA
Las Ramblas, Brownsville, TX
Pacific Cocktail Haven, San Francisco, CA
Top Chefs Categorized by Region: Discover the finest culinary talents from across various locations globally in the James Beard Award.
Best Chef: California – Honoring culinary brilliance within the Golden State, replete with innovative dishes and vibrant flavors.
Geoff Davis, Burdell, Oakland, CA
Rogelio Garcia, Auro, Calistoga, CA
WINNER: Lord Maynard Llera, Kuya Lord, Los Angeles, CA
Tara Monsod, Animae, San Diego, CA
Buu “Billy” Ngo, Kru, Sacramento, CA
Best Chef: Great Lakes Region – Illinois, Indiana, Michigan, Ohio.
Vinnie Cimino, Cordelia, Cleveland, OH
Jose Salazar, Mita’s, Cincinnati, OH
Sujan Sarkar, Indienne, Chicago, IL
WINNER: Hajime Sato, Sozai, Clawson, MI
Jenner Tomaska, Esmé, Chicago, IL
Best Chef: Mid-Atlantic Region (Washington, D.C., Delaware, Maryland, New Jersey, Pennsylvania, Virginia).
Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Matt Kern, One Coastal, Fenwick Island, DE
WINNER: Harley Peet, Bas Rouge, Easton, MD
Kevin Tien, Moon Rabbit, Washington, D.C.
Best Chef: Midwest Region (IA, KS, MN, MO, NE, ND, SD, WI)
Ann Ahmed, Khâluna, Minneapolis, MN
Rob Connoley, Bulrush, St. Louis, MO
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI
WINNER: Christina Nguyen, Hai Hai, Minneapolis, MN
Tim Nicholson, The Boiler Room, Omaha, NE
Best Chef: Mountain Region (Colorado, Idaho, Montana, Utah, Wyoming)
Brandon Cunningham, Social Haus, Greenough, MT
Ali Sabbah, Mazza Cafe, Salt Lake City, UT
WINNER: Matt Vawter, Rootstalk, Breckenridge, CO
Penelope Wong, Yuan Wonton, Denver, CO
Nick Zocco, Urban Hill, Salt Lake City, UT
Leading chefs in New York State, emphasizing exceptional culinary artistry and creativity, showcasing the finest local cuisine.
Nasim Alikhani, Sofreh, Brooklyn, NY
Atsushi Kono, Kono, New York, NY
Chris Mauricio, Harana Market, Accord, NY
WINNER: Charlie Mitchell, Clover Hill, Brooklyn, NY
Jeremy Salamon, Agi’s Counter, Brooklyn, NY
Best Chef for the Northeastern region, including Connecticut, Massachusetts, Maine, New Hampshire, Rhode Island, and Vermont.
Conor Dennehy, Talulla, Cambridge, MA
Maria Meza, Dolores, Providence, RI
WINNER: David Standridge, The Shipwright’s Daughter, Mystic, CT
Jake Stevens, Leeward, Portland, ME
Cara Tobin, Honey Road, Burlington, VT
Best Chef: Northwest and Pacific region, including Alaska, Hawaii, Oregon, and Washington.
Avery Adams, Matia Kitchen, Orcas Island, WA
Kristi Brown, Communion, Seattle, WA
Josh Dorcak, MÄS, Ashland, OR
WINNER: Gregory Gourdet, kann, Portland, OR
Melissa Miranda, Musang, Seattle, WA
Best Chef: Southeast region (Georgia, Kentucky, North Carolina, South Carolina, Tennessee, West Virginia).
Jamie Davis, The Hackney, Washington, NC
Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA
James London, Chubby Fish, Charleston, SC
Robbie Robinson, City Limits Barbeque, West Columbia, SC