Semifinalists For James Beard Awards Announced; Alinea And Momofuku Noodle Bar Among Selection
Awards season has begun, and it's not just screen stars that are being recognized. The semifinalists for the chef and restaurant categories of the 2016 James Beard Awards have been announced.This group of prestigious semifinalists in 21 categories from across the nation will be narrowed down to finalists, and then the winners will be announced in Chicago on May 2.
This year's crop of culinary virtuosos includes Miami's Alter, Raleigh's Death & Taxes, Austin's Launderette, and New York City's Superiority Burger up for Best New Restaurant; Sean Brock (Husk in Chicago), Tony Mantuano (Spiaggia in Chicago), Michael Solomonov (Zahav in Philadelphia), and Marc Vetri (Vetri in Philadelphia) for Outstanding Chef; and Alinea (Chicago), Craft (New York City), Fork (Philadelphia), Jaleo (Washington DC), Momofuku Noodle Bar (New York City), and The Spotted Pig (New York City) for Outstanding Restaurant.
Contenders for the Rising Star Chef of the Year award given to a chef aged 30 or younger include Tanya Baker of Boarding House in Chicago, Angela Dimayuga of Mission Chinese Food in New York City, Daniela Soto-Innes of Cosme in New York City, and Jenner Tomaska of Next in Chicago.
You can find the full list of semifinalists on the next page.
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.
Alter, Miami
Bardot Brasserie, Las Vegas
The Blanchard, Chicago
Bracero Cocina de Raíz, San Diego
Cala, San Francisco
Cassia, Santa Monica
Coquine, Portland, OR
The Dabney, Washington
Death & Taxes, Raleigh, NC
Eloisa, Santa Fe
Girin Steakhouse & Ssam Bar, Seattle
Helen Greek Food and Wine, Houston
The Honey Paw, Portland, ME
Intro, Chicago
Kinship, Washington
Launderette, Austin
Liholiho Yacht Club, San Francisco
Mabel Gray, Hazel Park, MI
Morcilla, Pittsburgh
Público, University City, MO
Shaya, New Orleans
Shepard, Cambridge, MA
Staplehouse, Atlanta
Superiority Burger, NYC
Wildair, NYC
OUTSTANDING BAKER
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.
Robert Alexander, The General Muir, Atlanta
Evan Andres, Columbia City Bakery, Seattle
Kim Boyce, Bakeshop, Portland, OR
Joanne Chang, Flour Bakery + Café, Boston
Andre Chin and Amanda Eap, Artisan Boulanger Patissier, Philadelphia
Rick Easton, Bread and Salt, Pittsburgh
Mark Furstenberg, Bread Furst, Washington
Michelle Gayer, Salty Tart, Minneapolis
Zachary Golper, Bien Cuit, Brooklyn
Marie Jackson, The Flaky Tart, Atlantic Highlands, NJ
John Kraus, Patisserie 46, Minneapolis
Phoebe Lawless, Scratch Bakery, Durham, NC
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
Cheryl Maffei and Jonathan Stevens, Hungry Ghost Bread, Northampton, MA
Dave and Megan Miller, Baker Miller Bakery & Millhouse, Chicago
Moshit Mizrachi-Gabbitas, Janjou Pâtisserie, Boise, ID
Sarah O'Brien, The Little Tart, Atlanta
Lionel Vatinet, La Farm Bakery, Cary, NC
Melissa Weller, Sadelle's, NYC
William Werner, Craftsman and Wolves, San Francisco
OUTSTANDING BAR PROGRAM
A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.
Anvil Bar & Refuge, Houston
Arnaud's French 75 Bar, New Orleans
Bar Agricole, San Francisco
Barmini, Washington
Café ArtScience, Cambridge, MA
Canon, Seattle
Clyde Common, Portland, OR
Cure, New Orleans
Kimball House, Decatur, GA
Lost Lake, Chicago
Maison Premiere, Brooklyn
Mockingbird Hill, Washington
The Patterson House, Nashville
Polite Provisions, San Diego
The Olde Bar, Philadelphia
Row 34, Boston
The Side Project Cellar, Maplewood, MO
Tired Hands Fermentaria, Ardmore, PA
Trick Dog, San Francisco
The Varnish, Los Angeles
OUTSTANDING CHEF
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.
Sean Brock, Husk, Nashville
Andrew Carmellini, Locanda Verde, NYC
Ashley Christensen, Poole's Downtown Diner, Raleigh, NC
Tyson Cole, Uchi, Austin
Matt Dillon, Bar Sajor, Seattle
Suzanne Goin, Lucques, Los Angeles
Jennifer Jasinski, Rioja, Denver
David Kinch, Manresa, Los Gatos, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Donald Link, Herbsaint, New Orleans
Tony Mantuano, Spiaggia, Chicago
Tory Miller, L'Etoile, Madison, WI
Carrie Nahabedian, Naha, Chicago
Nancy Oakes, Boulevard, San Francisco
Gabriel Rucker, Le Pigeon, Portland, OR
Michael Solomonov, Zahav, Philadelphia
Ana Sortun, Oleana, Cambridge, MA
Jerry Traunfeld, Poppy, Seattle
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia
OUTSTANDING PASTRY CHEF
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.
Antonio Bachour, The St. Regis Bal Harbour Resort, Bal Harbour, FL
Aggie Chin, The Grill Room, Washington
Melissa Chou, Mourad, San Francisco
Juan Contreras, Atelier Crenn, San Francisco
Kelly Fields, Willa Jean, New Orleans
Meg Galus, Boka, Chicago
Kate Jacoby, Vedge, Philadelphia
Michelle Karr-Ueoka, MW Restaurant, Honolulu
Maura Kilpatrick, Oleana, Cambridge, MA
Margarita Manzke, République, Los Angeles
Dolester Miles, Highlands Bar & Grill, Birmingham, AL
Junko Mine, Café Juanita, Kirkland, WA
Kristen Murray, Maurice, Portland, OR
Kimiko Nishimura, Tomo, Atlanta
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Daniel, NYC
Laura Sawicki, Launderette, Austin
Cynthia Wong, Rhubarb, Asheville, NC
Diane Yang, Spoon and Stable, Minneapolis
Jennifer Yee, Lafayette, NYC
OUTSTANDING RESTAURANT
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.
A.O.C., Los Angeles
Acquerello, San Francisco
Alinea, Chicago
Bluestem, Kansas City, MO
Craft, NYC
Five & Ten, Athens, GA
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Fork, Philadelphia
Frankies 457, Brooklyn
Frasca Food & Wine, Boulder
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington
Lark, Seattle
Momofuku Noodle Bar, NYC
Pizzeria Bianco, Phoenix
Providence, Los Angeles
Rasika, Washington
Restaurant Gary Danko, San Francisco
The Spotted Pig, NYC
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 won a James Beard Foundation chef award in the past five years.
Ashok Bajaj, Knightsbridge Restaurant Group, Washington (The Bombay Club, The Oval Room, Rasika, and others)
Elizabeth Blau and Kim Canteenwalla, Blau and Associates, Las Vegas (Honey Salt, Made LV, Andiron, and others)
Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, Swift & Sons, and others)
Frank Bonanno, Bonanno Concepts, Denver (Mizuna, Luca, Osteria Marco, and others)
Roy Choi, Los Angeles (Chego, Sunny Spot, A-Frame, Pot, LocoL)
JoAnn Clevenger, Upperline, New Orleans
Sam Fox, Fox Restaurant Concepts, Phoenix (The Arrogant Butcher, Culinary Dropout, Olive & Ivy, and others)
Ken Friedman, NYC (The Spotted Pig, The Breslin, Tosca Café)
Ford Fry, Atlanta (The Optimist, St. Cecilia, State of Grace, and others)
Benjamin and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, Pinewood Social, The Patterson House, and others)
Garrett Harker, Boston (Eastern Standard Kitchen & Drinks, Island Creek Oyster Bar, Row 34, The Hawthorne, Branch Line)
Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou Bistro, Napolese, and others)
Ouita Michel, Lexington, KY (Holly Hill Inn, Windy Corner, Wallace Station Deli, Smithtown Seafood, and others)
Michael Mina, Mina Restaurants, San Francisco (Michael Mina, Bourbon Steak, RN74, and others)
Cindy Pawlcyn, Napa (Mustards Grill, Cindy's Backstreet Kitchen, Cindy's Waterfront at the Monterey Bay Aquarium)
Stephen Starr, Starr Restaurants, Philadelphia (Serpico, The Dandelion, Talula's Garden, and others)
Ethan Stowell, Ethan Stowell Restaurants, Seattle (Staple & Fancy, How to Cook a Wolf, Anchovies & Olives, and others)
Andrew Tarlow, Brooklyn (Diner, Marlow & Sons, Reynard, and others)
Nate Tilden, Portland, OR (Clyde Common, Olympia Provisions, Spirit of 77, The Richmond)
Tracy Vaught, Houston (Hugo's, Caracol, Backstreet Café)
OUTSTANDING SERVICE
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Aubergine at L'Auberge Carmel, Carmel-by-the-Sea, CA
Bacchanalia, Atlanta
Blue Hill at Stone Barns, Pocantico Hills, NY
Brigtsen's, New Orleans
Café Juanita, Kirkland, WA
Charleston Grill, Charleston, SC
Eleven Madison Park, NYC
Komi, Washington
L'Espalier, Boston
Marcel's by Robert Wiedmaier, Washington
North Pond, Chicago
The Pass, Houston
Quince, San Francisco
Restaurant August, New Orleans
Saam at the Bazaar by José Andrés, Beverly Hills
Saison, San Francisco
Stone Soup Cottage, Cottleville, MO
Strip-T's, Watertown, MA
Topolobampo, Chicago
Zahav, Philadelphia
OUTSTANDING WINE PROGRAM
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.
Addison at the Grand Del Mar, San Diego
Benu, San Francisco
Bern's Steakhouse, Tampa, FL
Canlis, Seattle
Charleston, Baltimore
Commander's Palace, New Orleans
Element 47, The Little Nell, Aspen
Empire State South, Atlanta
FIG, Charleston, SC
Four Seasons Resort & Club Dallas at Las Colinas, Irving, TX
Jory Restaurant at the Allison Inn & Spa, Newberg, OR
Miller Union, Atlanta
Momofuku Ko, NYC
Nopa, San Francisco
Press, St. Helena, CA
The Red Hen, Washington
Sepia, Chicago
Spago, Beverly Hills
Studio at the Montage, Laguna Beach, CA
Wild Ginger, Seattle
OUTSTANDING WINE, SPIRITS, OR BEER PROFESSIONAL
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.
Mannie Berk, Rare Wine Co., Brisbane, CA
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Wayne Carpenter, Skagit Valley Malting, Burlington, WA
Vinnie Cilurzo, Russian River Brewing Company, Santa Rosa, CA
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Rutger de Vink, RdV, Delaplane, VA
Diane Flynt, Foggy Ridge Cider, Dugspur, VA
Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
Jeppe Jarnit-Bjergsø, Evil Twin Brewing, Brooklyn
Charles Joly, Crafthouse, Chicago
Jim Koch, The Boston Beer Company, Boston
Manfred Krankl, Sine Qua Non, Oak View, CA
Drew Kulsveen, Willett Distillery, Bardstown, KY
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wines, Napa
Steve McCarthy, Clear Creek Distillery, Portland, OR
Aldo Sohm, Zalto Glass, NYC
Rob Tod, Allagash Brewing Company, Portland, ME
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Lance Winters, St. George Spirits, Alameda, CA
RISING STAR CHEF OF THE YEAR
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.
Doug Adams, Imperial, Portland, OR
Tanya Baker, Boarding House, Chicago
Jay Blackinton, Hogstone Wood Oven, Orcas Island, WA
Alex Bois, High Street on Market, Philadelphia
Joseph Cuccia, 17 Summer, Lodi, NJ
Angela Dimayuga, Mission Chinese Food, NYC
Ryan Fox and Ali Matteis, Nomad, Portland, OR
Sara Hauman, Huxley, San Francisco
Sarah Hymanson and Sara Kramer, Madcapra at Grand Central Market, Los Angeles
Bradley Kilgore, Alter, Miami
Elise Kornack, Take Root, Brooklyn
Irene Li, Mei Mei, Boston
Garrett Lipar, Marais, Grosse Pointe, MI
Grae Nonas, Olamaie, Austin
Misti Norris, Small Brewpub, Dallas
Maximillian Petty, Eden Hill, Seattle
Ryan Pollnow, Aatxe, San Francisco
José Ramírez-Ruiz, Semilla, Brooklyn
Matt Rudofker, Momofuku Ssäm Bar, NYC
Beau Schooler, The Rookery, Juneau, AK
Marc Sheehan, Loyal Nine, Cambridge, MA
Daniela Soto-Innes, Cosme, NYC
Cara Stadler, Tao Yuan, Brunswick, ME
Alan Sternberg, Cerulean, Indianapolis
Jarrett Stieber, Eat Me Speak Me, Atlanta
Edward Sura, Perennial Virant, Chicago
Jenner Tomaska, Next, Chicago
BEST CHEFS
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
Jake Bickelhaupt, 42 Grams, Chicago
Zack Bruell, Parallax, Cleveland
Jonathan Brooks, Milktooth, Indianapolis
Abraham Conlon, Fat Rice, Chicago
Curtis Duffy, Grace, Chicago
Paul Fehribach, Big Jones, Chicago
Phillip Foss, EL Ideas, Chicago
Greg Hardesty, Recess, Indianapolis
Eric Heath, Cleveland-Heath, Edwardsville, IL
Andy Hollyday, Selden Standard, Detroit
Nick Janutol, Forest, Birmingham, MI
Anne Kearney, Rue Dumaine, Dayton, OH
Beverly Kim and Johnny Clark, Parachute, Chicago
Ryan McCaskey, Acadia, Chicago
Abbi Merriss, Bluebeard, Indianapolis
Iliana Regan, Elizabeth, Chicago
Jose Salazar, Mita's, Cincinnati
Lee Wolen, Boka, Chicago
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago
BEST CHEF: MID-ATLANTIC
Victor Albisu, Del Campo, Washington
Scott Anderson, Elements, Princeton, NJ
Joey Baldino, Zeppoli, Collingswood, NJ
Erik Bruner-Yang, Maketto, Washington
Hari Cameron, a(MUSE.), Rehoboth Beach, DE
Peter Chang, Peter Chang, Arlington, VA
Joe Cicala, Le Virtù, Philadelphia
Jose De Brito, The Alley Light, Charlottesville, VA
Tarver King, The Restaurant at Patowmack Farm, Lovettsville, VA
Eli Kulp, Fork, Philadelphia
Rich Landau, Vedge, Philadelphia
Cedric Maupillier, Convivial, Washington
Sydney Meers, Stove, The Restaurant, Portsmouth, VA
Konstantinos Pitsillides, Kanella South, Philadelphia
Dan Richer, Razza Pizza Artigianale, Jersey City, NJ
Justin Severino, Cure, Pittsburgh
David Shannon, L'Opossum, Richmond, VA
Aaron Silverman, Rose's Luxury, Washington
Greg Vernick, Vernick Food & Drink, Philadelphia
Cindy Wolf, Charleston, Baltimore
BEST CHEF: MIDWEST
Paul Berglund, The Bachelor Farmer, Minneapolis
Thomas Boemer, Corner Table, Minneapolis
Mike Brown, Bob Gerken, and James Winberg, Travail Kitchen & Amusements, Robbinsdale, MN
Justin Carlisle, Ardent, Milwaukee
Jim Christiansen, Heyday, Minneapolis
Dan Fox, Heritage Tavern, Madison, WI
Jorge Guzman, Surly Brewing Co., Minneapolis
Thomas Hauck, c. 1880, Milwaukee
Jonathan Hunter, Forequarter, Madison, WI
Jonathan Justus, Justus Drugstore, Smithville, MO
Russell Klein, Meritage, St. Paul, MN
Francesco Mangano, Osteria Papavero, Madison, WI
Kevin Nashan, Sidney Street Café, St. Louis
Ben Poremba, Elaia, St. Louis
Mike Randolph, Público, University City, MO
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Patrick Ryan, Port Fonda, Kansas City, MO
David Swanson, Braise, Milwaukee
Joe Tripp, Alba, Des Moines, IA
Kevin Willmann, Farmhaus, St. Louis
BEST CHEF: NEW YORK CITY
Nick Anderer, Marta
Jonathan Benno, Lincoln Ristorante
Rawia Bishara, Tanoreen, Brooklyn
Marco Canora, Hearth
Mario Carbone and Rich Torrisi, Carbone
John Fraser, Narcissa
Markus Glocker, Bâtard
James Kent, The NoMad
Anna Klinger, Al di Là Trattoria, Brooklyn
Anita Lo, Annisa
Ignacio Mattos, Estela
George Mendes, Aldea
Carlo Mirarchi, Blanca, Brooklyn
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
Bryce Shuman, Betony
Justin Smillie, Upland
Alex Stupak, Empellón Cocina
Jonathan Waxman, Barbuto
Jody Williams, Buvette
BEST CHEF: NORTHEAST
Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA
Karen Akunowicz, Myers + Chang, Boston
Tyler Anderson, Millwright's Restaurant, Simsbury, CT
Erin French, The Lost Kitchen, Freedom, ME
Eric Gabrynowicz, Restaurant North, Armonk, NY
Wesley Genovart, SoLo Farm & Table, South Londonderry, VT
Brian Hill, Francine, Camden, ME
Aaron Josinsky, Misery Loves Co., Winooski, VT
Matt Louis, Moxy Restaurant, Portsmouth, NH
Dan Magill, Arethusa al tavolo, Bantam, CT
Zak Pelaccio, Fish & Game, Hudson, NY
Cassie Piuma, Sarma, Somerville, MA
Susan Regis, Shepard, Cambridge, MA
Guy Reuge, Mirabelle, Stony Brook, NY
Michael Scelfo, Alden & Harlow, Cambridge, MA
Champe Speidel, Persimmon, Bristol, RI
Keiko Suzuki Steinberger, Suzuki's Sushi Bar, Rockland, ME
Philip Tang, Banyan Bar + Refuge, Boston
Derek Wagner, Nick's on Broadway, Providence
Mike Wiley and Andrew Taylor, Eventide Oyster Co., Portland, ME
BEST CHEF: NORTHWEST
Jose Chesa, Ataula, Portland, OR
Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, AK
Greg Denton and Gabrielle Quiñónez Denton, Ox, Portland, OR
Eric Donnelly, RockCreek, Seattle
Jeff Drew, Snake River Grill, Jackson, WY
Mike Easton, Il Corvo Pasta, Seattle
Renee Erickson, The Whale Wins, Seattle
Adam Hegsted, The Wandering Table, Spokane, WA
Edouardo Jordan, Salare, Seattle
Joe Kim, 5 Fusion and Sushi Bar, Bend, OR
Kris Komori, State & Lemp, Boise, ID
Nathan Lockwood, Altura, Seattle
Mike Muirhead, Mas Taco, Red Lodge, MT
Trent Pierce, Roe, Portland, OR
Sarah Pliner, Aviary, Portland, OR
Ryan Roadhouse, Nodoguro, Portland, OR
Dustin Ronspies, Art of the Table, Seattle
Allen Routt, Painted Lady, Newberg, OR
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle
BEST CHEF: SOUTH
Greg Baker, The Refinery, Tampa
David Bancroft, Acre, Auburn, AL
Vishwesh Bhatt, Snackbar, Oxford, MS
Kathleen Blake, The Rusty Spoon, Orlando
Bill Briand, Fisher's Upstairs at Orange Beach Marina, Orange Beach, AL
Justin Devillier, La Petite Grocery, New Orleans
Jose Enrique, Jose Enrique, San Juan, PR
Michael Gulotta, MoPho, New Orleans
Jesse Houston, Saltine, Jackson, MS
Scott Hunnel, Victoria & Albert's at Disney's Grand Floridian Resort & Spa, Lake Buena Vista, FL
Deme Lomas, Niu Kitchen, Miami
Matthew McClure, The Hive, Bentonville, AR
Rob McDaniel, SpringHouse, Alexander City, AL
José Mendín, Pubbelly, Miami Beach
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Michael Pirolo, Macchialina, Miami Beach
Giorgio Rapicavoli, Eating House, Coral Gables, FL
Slade Rushing, Brennan's, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Isaac Toups, Toups' Meatery, New Orleans
BEST CHEF: SOUTHEAST
Nate Allen, Knife and Fork, Spruce Pine, NC
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Brian Canipelli, Cucina 24, Asheville, NC
Kathy Cary, Lilly's, Louisville, KY
Scott Crawford, Standard Foods, Raleigh, NC
Steven Devereaux Greene, Herons in the Umstead Hotel, Cary, NC
Kevin Gillespie, Gunshow, Atlanta
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Kevin Johnson, The Grocery, Charleston, SC
Matthew Kelly, Mateo, Durham, NC
Joe Kindred, Kindred, Davidson, NC
Edward Lee, 610 Magnolia, Louisville, KY
Erik Niel, Easy Bistro, Chattanooga, TN
Steven Satterfield, Miller Union, Atlanta
Ryan Smith, Staplehouse, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville
BEST CHEF: SOUTHWEST
Charleen Badman, FnB, Scottsdale, AZ
Kevin Binkley, Binkley's, Cave Creek, AZ
Bowman Brown, Forage, Salt Lake City
Andrew Cooper, Terra at the Four Seasons Resort Rancho Encantado, Santa Fe
Omar Flores, Casa Rubia, Dallas
Bryce Gilmore, Barley Swine, Austin
Manabu Horiuchi, Kata Robata, Houston
Jennifer James, Jennifer James 101, Albuquerque
Matt McCallister, FT33, Dallas
Steve McHugh, Cured, San Antonio
Hugo Ortega, Caracol, Houston
Jonathan Perno, La Merienda at Los Poblanos, Los Ranchos de Albuquerque
Steven Redzikowski, Acorn, Denver
Martín Rios, Restaurant Martín, Santa Fe
Dana Rodriguez, Work & Class, Denver
Teiichi Sakurai, Tei-An, Dallas
Alex Seidel, Fruition, Denver
Seth Siegel-Gardner and Terrence Gallivan, The Pass, Houston
David Uygur, Lucia, Dallas
Justin Yu, Oxheart, Houston
BEST CHEF: WEST
Matthew Accarrino, SPQR, San Francisco
William Bradley, Addison at the Grand Del Mar, San Diego
Josef Centeno, Orsa & Winston, Los Angeles
Michael Cimarusti, Providence, Los Angeles
Justin Cogley, Aubergine at L'Auberge Carmel, Carmel, CA
Dominique Crenn, Atelier Crenn, San Francisco
Jeremy Fox, Rustic Canyon, Santa Monica
Ed Kenney, Town, Honolulu
Mourad Lahlou, Mourad, San Francisco
Corey Lee, Benu, San Francisco
Ludo Lefebvre, Trois Mec, Los Angeles
Travis Lett, Gjelina, Venice, CA
Ori Menashe, Bestia, Los Angeles
Rick Moonen, RM Seafood, Las Vegas
Melissa Perello, Octavia, San Francisco
Carlos Salgado, Taco Maria, Costa Mesa, CA
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Joshua Skenes, Saison, San Francisco
James Syhabout, Commis, Oakland, CA
Kris Yenbamroong, Night + Market Song, Los Angeles