These chefs and restaurants are the 2024 James Beard Award recipients.
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Dakar NOLA in New Orleans has been honored with the Best New Restaurant accolade.
The James Beard Awards, renowned as the Oscars of the culinary scene, were presented on Monday, recognizing chefs and restaurants that represent often-overlooked cultures and regions in U.S. culinary achievements.
At Dakar NOLA, honored as Best New Restaurant, Chef Serigne Mbaye merges his West African heritage with local New Orleans ingredients, presenting a modern Senegalese tasting menu.
“I always understood that West Africa had something important to offer,” Mbaye expressed during the awards ceremony held at the Lyric Opera in Chicago, despite previously preparing classic Creole and French dishes elsewhere. “That motivated me.”
Langbaan in Portland, Oregon, received the Outstanding Restaurant award for its innovative take on Thai cuisine, incorporating Pacific Northwest ingredients into a five-course tasting experience.
Outstanding Chef recipient Michael Rafidi paid tribute to the Palestinian community in his acceptance speech. His inventive interpretations of traditional Arabic dishes at Albi, his Michelin-starred restaurant in Washington, D.C., reflect his family’s heritage from Ramallah.
Winners for 2024 come from diverse backgrounds including the Philippines, Mexico, Japan, Peru, Vietnam, and Senegal, bringing global heritage to dining experiences across America. This year, recognition has been extended to restaurants in smaller towns and states not traditionally acknowledged by the James Beard Awards.
“For the first time, West Virginia was mentioned here,” remarked Paul Smith, chef at 1010 Bridge in Charleston, West Virginia, and the winner of Best Chef: Southeast. Lula Drake Wine Parlour in Columbia, South Carolina, took home the Outstanding Wine and Other Beverages Program award. Chefs from Mission, Texas; Mystic, Connecticut; and Easton, Maryland were also honored.
For numerous winners, the awards signify the culmination of an unexpected career pivot.
Masako Morishita, who grew up in Japan, later relocated to Washington, DC, to cheer for the Washington Commanders. Atsuko Fujimoto came to Portland, Maine, from Tokyo 23 years ago, lacking professional kitchen experience.
They embarked on new journeys in the culinary realm.
“This realization truly encapsulates my wildest American dream,” expressed Morishita, who earned the Emerging Chef Award for her comforting Japanese cuisine at Perry’s, a long-standing establishment in DC’s Adams Morgan that she has revitalized.
Fujimoto, of Norimoto Bakery in Portland, Maine, garnered the Outstanding Baker accolade.
Challenging experiences can test our fortitude, resilience, and character, paving the way for future growth and deeper insight.
Numerous challenges afflicting the restaurant sector — and society at large — were discussed during the evening, including climate change, sustainability, inclusivity, and mental well-being.
Several recipients were honored with achievement awards on Monday night, among them the esteemed food writer, editor, novelist, and television figure Ruth Reichl, who was recognized for her Lifetime Achievement in the industry after serving as a food critic at The New York Times and editor-in-chief of Gourmet Magazine.
Reichl expressed gratitude to the James Beard Foundation and the notable food figures present for the shifts she observed in American culinary culture throughout her lifetime.
“You have revolutionized our dining experiences, cultivating a delicious transformation and a reality where people finally recognize that eating is an ethical choice, and our culinary selections are significant. This gives me optimism for the future,” she stated.
Before the ceremony, which was broadcasted live via Eater, Reichl was inquired on the red carpet about the origin of the description “Oscars of the food world.” To her astonishment, she discovered that she had coined the term in her coverage of the inaugural awards over thirty years ago.
Established in 1986 shortly after the passing of culinary pioneer James Beard, the nonprofit James Beard Foundation was created “to honor, support, and elevate those responsible for shaping America’s food culture.” The first award ceremony took place in 1991.
Beard hosted “I Love to Eat,” the first food program on network television in 1946, and was referred to as the “Dean of American Cookery” by The New York Times in 1954.
The foundation has faced some controversies in recent times and introduced new procedures and policies in 2022, along with a new code of ethics, in response to critiques regarding diversity and allegations of inappropriate behaviors among chefs. Last year, the scrutiny of chef conduct sparked its own controversy.
Several winners expressed optimism that ongoing changes in the industry will enhance culinary culture.
“As I stand here today, my sole wish is for our industry to uphold integrity. We need to pursue diversity, inclusion, and women-led teams, which are essential for effective change,” expressed Gregory Gourdet, who secured his third James Beard Award consecutively on Monday by winning the Best Chef: Pacific Northwest.
Gourdet discussed his transition from New York to Portland, Oregon, in 2008, where he found his calling after leaving rehab early feeling “broken and unhappy,” ultimately establishing a space for Haitian culture at his restaurant, Kann.
“I hope that our determined efforts lead the next generation to have a better experience than we did, and the one after that to improve even further. We must break free from the generational trauma that has hindered us and held us captive in our profession.”
2024 Restaurant and Chef Awards: Celebrating finalists and winners recognized for remarkable culinary achievements and dining experiences.
Distinguished restaurateurs celebrated for outstanding food, service, and ambiance that consistently enchant guests and enrich dining experiences.
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 Talent Recognized
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
Outstanding Restaurant Providing a Unique Dining Experience with Exceptional Service.
The Compound, Santa Fe, NM
Convenience West, Marfa, TX
WINNER: Langbaan, Portland, OR
Mixtli, San Antonio, TX
Vestige, Ocean Springs, MS
Promising culinary talent redefining modern cuisine with innovative flavors and captivating dishes.
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 Venue of the Year
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: Excellence in Baking with Creativity in Every Delicious Bite.
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 with Remarkable Skills and Creativity in Crafting Delightful Confections and Baked Goods.
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
Outstanding Hospitality: Exceptional Service and Warm Welcomes Define Our Dedication to Excellent Guest Experiences.
Crawford and Son, Raleigh, NC
Gemma, Dallas, TX
WINNER: Lula Cafe, Chicago, IL
Melba’s, New York, NY
Woodford Food & Beverage, Portland, ME
Outstanding Wine and Beverage Selection Program Recognition.
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
Outstanding Bar Experience Featuring Premier Beverages, Atmosphere, and Service.
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 Regional Chefs: Showcasing the Best Culinary Talents Across Diverse Areas.
California’s Best Chef Exemplifies Exceptional Talent and Creativity, Merging Local Ingredients and 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 (DC, DE, MD, NJ, PA, VA).
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 (Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Wisconsin).
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) Highlighting Top Culinary Talent in the Area.
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
Best Chef in New York State Recognized for Culinary Excellence and Innovation.
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: Northeast Region (Connecticut, Massachusetts, Maine, New Hampshire, Rhode Island, 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
Top Chef in the Northwest and Pacific Region (Alaska, Hawaii, Oregon, 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 (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
