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In celebration of the James Beard Foundation’s 25th anniversary, the 2016 James Beard Awards were revealed last night, honouring the US's top culinary talent.
Hosted by Carla Hall, the awards ceremony took place at Lyric Opera in Chicago for the second year running. The finalists were whittled down to the lucky winners, who received the prestigious accolades in front of a packed theatre, in what has become widely known as the 'Oscars' of food.
Find out more details about this prestigious award below, including this year's title for the Rising Star won by Daniela Soto-Innes of Cosme, NYC. Head over to the James Beard Foundation for the full list of 2016 winners.
Best Chef: Great Lakes
Curtis Duffy, Grace, Chicago
Best Chef: Mid-Atlantic
Aaron Silverman, Rose’s Luxury, Washington D.C.
Best Chef: Midwest
Paul Berglund, The Bachelor Farmer, Minneapolis
Best Chef: New York City
Jonathan Waxman, Barbuto
Best Chef: Northeast
Zak Pelaccio, Fish & Game, Hudson, NY
Best Chef: Northwest
Renee Erickson, The Whale Wins, Seattle
Best Chef: South
Justin Devillier, La Petite Grocery, New Orleans
Best Chef: Southeast
Tandy Wilson, City House, Nashville
Best Chef: Southwest
Justin Yu, Oxheart, Houston
Best Chef: West
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Best New Restaurant
Shaya, New Orleans
Oustanding Baker
Joanne Chang, Flour Bakery + Café, Boston
Outstanding Bar Program
Maison Premiere, Brooklyn, NY
Outstanding Chef
Suzanne Goin, Lucques, Los Angeles
Outstanding Pastry Chef
Dahlia Narvaez, Osteria Mozza, Los Angeles
Outstanding Restaurant
Alinea, Chicago
Outstanding Restaurateur
Ken Friedman, The Spotted Pig, The Breslin, Tosca Café, NYC
Outstanding Service
Eleven Madison Park, NYC
Outstanding Wine Beer or Spirits
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Outstanding Wine Program
Bern’s Steakhouse, Tampa, FL
Rising Star Chef of the Year
Daniela Soto-Innes, Cosme, NYC
Rising Star Chef of the Year Award
The Rising Star is a special award sponsored by S.Pellegrino for those chefs aged 30 or younger who display an impressive talent and are likely to make a significant impact on the industry in years to come.
In the 25 years following the launch of the award there have been 26 worthy winners, trained both in the US and elsewhere, such as in Italy and Japan. An impressive CV of their cumulative achievements highlights their impact on the industry, including numerous awards and over 100 TV appearances, 135 restaurant openings, and 40 cookbooks between them.
