See the full list of nominees
On April 3, the James Beard Foundation dropped its full list of James Beard Awards chef and restaurant finalists, including the nominees for Outstanding Restaurateur, Best New Restaurant, and the regional Best Chef awards. This list was whittled down from a long list of semifinalists released in January.
The announcement also included the winners of the foundation’s Leadership, Humanitarian of the Year, and Lifetime Achievement awards. The five Leadership award honorees include Muhammad Abdul-Hadi of Philadelphia’s Down North Pizza and Down North Pizza Foundation; Niaz Dorry of the North American Marine Alliance; Helga Garcia-Garza of Agri-Cultura Network; Mai Nguyen of Farmer Mai; and Christa Barfield of FarmerJawn. Each was recognized for demonstrating leadership in a particular realm, such as policy advocacy for Dorry and sustainability for Nguyen. Lindsay Ofcacek and Edward Lee won Humanitarian of the Year awards, while Ruth Reichl took the award for Lifetime Achievement. Last month, the James Beard Foundation announced the winners of its Americas Classic’s award, which recognizes six restaurant institutions across the country.
Media awards nominees were revealed on April 30. The final winners in the restaurant and chef Awards categories will be revealed at a gala ceremony in Chicago on June 10, while the media awards will be handed out June 8. Check out the full list of finalists below.
2024 James Beard Awards: Restaurant and Chef Finalists
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.
• Mamba Hamissi 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, NH
• Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, La Collina, The Wells and others), Washington, D.C.
• Erika Whitaker and Kelly Whitaker, Id Est Hospitality Group (The Wolf’s Tailor, BRUTØ, Basta, and others), Boulder, CO
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.
• Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
• Dean Neff, Seabird, Wilmington, NC
• Michael Rafidi, Albi, Washington, D.C.
• Renee Touponce, The Port of Call, Mystic, CT
• David Uygur, Lucia, Dallas, TX
Outstanding Restaurant
A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.
• The Compound, Santa Fe, NM
• Convenience West, Marfa, TX
• Langbaan, Portland, OR
• Mixtli, San Antonio, TX
• Vestige, Ocean Springs, MS
Emerging Chef
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.
• Fariyal Abdullahi, Hav & Mar, New York, NY
• Janet Becerra, Pancita, Seattle, WA
• Nikko Cagalanan, Kultura, Charleston, SC
• Ryan Fernandez, Southern Junction, Buffalo, NY
• Masako Morishita, Perry’s, Washington, D.C.
Best New Restaurant
A restaurant opened between October 1, 2022 through September 30, 2023 that already demonstrates excellence in cuisine, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community. Establishments that have opened after September 30, 2023 can be considered for the 2025 Awards.*
• Bar Bacetto, Waitsburg, WA
• Barbs-B-Q, Lockhart, TX
• Chez Noir, Carmel-by-the-Sea, CA
• Comfort Kitchen, Dorchester, MA
• Dakar NOLA, New Orleans, LA
• Hayward, McMinnville, OR
• Kaya, Orlando, FL
• Kisser, Nashville, TN
• Oro by Nixta, Minneapolis, MN
• Shan, Bozeman, MT
Outstanding Bakery
A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.
• The Burque Bakehouse, Albuquerque, NM
• Gusto Bread, Long Beach, CA
• JinJu Patisserie, Portland, OR
• Mel the Bakery, Hudson, NY
• ZU Bakery, Portland, ME
Outstanding Pastry Chef or Baker
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.
• Susan Bae, Moon Rabbit, Washington, D.C.
• Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL
• Atsuko Fujimoto, Norimoto Bakery, Portland, ME
• Crystal Kass, Valentine, Phoenix, AZ
• Anna Posey, Elske, Chicago, IL
Outstanding Hospitality
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.
• Crawford and Son, Raleigh, NC
• Gemma, Dallas, TX
• Lula Cafe, Chicago, IL
• Melba’s, New York, NY
• Woodford Food & Beverage, Portland, ME
Outstanding Wine and Other Beverages Program
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 helps inform and enhance a customer’s appreciation of the beverage(s). Ethical sourcing and positive contributions to the broader community will also be considered.
• 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
A wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations, and contributing positively to its broader community.
• Barr Hill Cocktail Bar, Montpelier, VT
• Clavel Mezcaleria, Baltimore, MD
• Jewel of the South, New Orleans, LA
• Las Ramblas, Brownsville, TX
• Pacific Cocktail Haven, San Francisco, CA
Best Chefs
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
• Geoff Davis, Burdell, Oakland, CA
• Rogelio Garcia, Auro, Calistoga, CA
• Lord Maynard Llera, Kuya Lord, Los Angeles, CA
• Tara Monsod, Animae, San Diego, CA
• Buu “Billy” Ngo, Kru, Sacramento, CA
Best Chef: Great Lakes (IL, IN, MI, OH)
• Vinnie Cimino, Cordelia, Cleveland, OH
• Jose Salazar, Mita’s, Cincinnati, OH
• Sujan Sarkar, Indienne, Chicago, IL
• Hajime Sato, Sozai, Clawson, MI
• Jenner Tomaska, Esme, 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
• Harley Peet, Bas Rouge, Easton, MD
• Kevin Tien, Moon Rabbit, Washington, D.C.
Best Chef: Midwest (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
• Christina Nguyen, Hai Hai, Minneapolis, MN
• Tim Nicholson, The Boiler Room, Omaha, NE
Best Chef: Mountain (CO, ID, MT, UT, WY)
• Brandon Cunningham, Social Haus, Greenough, MT
• Ali Sabbah, Mazza Cafe, Salt Lake City, UT
• Matt Vawter, Rootstalk, Breckenridge, CO
• Penelope Wong, Yuan Wonton, Denver, CO
• Nick Zocco, Urban Hill, Salt Lake City, UT
Best Chef: New York State
• Nasim Alikhani, Sofreh, Brooklyn, NY
• Atsushi Kono, Kono, New York, NY
• Chris Mauricio, Harana Market, Accord, NY
• Charlie Mitchell, Cloverhill, Brooklyn, NY
• Jeremy Salamon, Agi’s Counter, Brooklyn, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
• Conor Dennehy, Tallula, Cambridge, MA
• Maria Meza, Dolores, Providence, RI
• David Standridge, The Shipwright’s Daughter, Mystic, CT
• Jake Stevens, Leeward, Portland, ME
• Cara Tobin, Honey Road, Burlington, VT
Best Chef: Northwest and Pacific (AK, HI, OR, WA)
• Avery Adams, Matia Kitchen, Orcas Island, WA
• Kristi Brown, Communion, Seattle, WA
• Josh Dorcak, Mas, Ashland, OR
• Gregory Gourdet, kann, Portland, OR
• Melissa Miranda, Musang, Seattle, WA
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
• 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, Cayce, SC
• Paul Smith, 1010 Bridge, Charleston, WV
Best Chef: South (AL, AR, FL, LA, MS, PR)
• Valerie Chang, Maty’s, Miami, FL
• Hunter Evans, Elvie’s, Jackson, MS
• Gabriel Hernandez, Verde Mesa, San Juan, PR
• Carlos Portela, Orujo, San Juan, PR
• Arvinder Vilkhu, Saffron, New Orleans, LA
Best Chef: Southwest (AZ, NM, NV, OK)
• Rene Andrade, Bacanora, Phoenix, AZ
• Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK
• Steve Kestler, Aroma Latin American Cocina, Henderson, NV
• Steve Riley, Mesa Provisions, Albuquerque, NM
• Eduardo Rodriguez, Zacatlan, Santa Fe, NM
Best Chef: Texas
• Emmanuel Chavez, Tatemó, Houston, TX
• Christopher Cullum, Cullum’s Attaboy, San Antonio, TX
• Tracy Malechek-Ezekiel, Birdie’s, Austin, TX
• Misti Norris, Petra & the Beast, Dallas, TX
• Ana Liz Pulido, Ana Liz Taqueria, Mission, TX
2024 James Beard Awards: Media Finalists
Book Awards
The Book Awards recognize cookbooks and other non-fiction food or beverage-related books that were published in the U.S. in 2023. Books from foreign publishers must bear a 2023 U.S. copyright date and/or must have been distributed in the U.S. during 2023. More information about the Book Awards eligibility and criteria can be viewed here.
Baking and Desserts
• Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries by Regula Ysewijn (Weldon Owen)
• Mayumu: Filipino American Desserts Remixed by Abi Balingit (HarperCollins)
• More Than Cake: 100 Baking Recipes Built for Pleasure and Community by Natasha Pickowicz (Artisan Books)
Beverage with Recipes
• Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks by Toni Tipton-Martin (Clarkson Potter)
• The Maison Premiere Almanac: Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur by Joshua Boissy, Jordan Mackay, and Krystof Zizka (Clarkson Potter)
• Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by Danny Childs (Hardie Grant North America)
Beverage without Recipes
• Agave Spirits: The Past, Present, and Future of Mezcals by Gary Paul Nabhan and David Suro Piñera (W. W. Norton & Company)
• The New French Wine by Jon Bonné (Ten Speed Press)
• Vines in a Cold Climate: The People Behind the English Wine Revolution by Henry Jeffreys (Atlantic)
Food Issues and Advocacy
• At the Table: The Chef’s Guide to Advocacy by Katherine Miller (Island Press)
• Avocado Anxiety: and Other Stories About Where Your Food Comes From by Louise Gray (Bloomsbury Wildlife)
• Resilient Kitchens: American Immigrant Cooking in a Time of Crisis: Essays and Recipes by Philip Gleissner and Harry Eli Kashdan (Rutgers University Press)
General
• A Cook’s Book by Nigel Slater (Ten Speed)
• The Everlasting Meal Cookbook: Leftovers A-Z by Tamar Adler (Scribner)
• Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly (Alfred A. Knopf)
International
• Made in Taiwan: Recipes and Stories from the Island Nation by Clarissa Wei with Ivy Chen (Simon & Schuster/Simon Element)
• My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora by Yewande Komolafe (Ten Speed Press)
• The World Central Kitchen Cookbook by José Andrés and Sam Chapple-Sokol (Clarkson Potter)
Literary Writing
• Food Stories: Writing That Stirs the Pot by The Bitter Southerner (The Bitter Southerner)
• For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes by Klancy Miller (HarperCollins)
• The Migrant Chef: The Life and Times of Lalo García by Laura Tillman (W. W. Norton & Company)
Reference, History, and Scholarship
• The Ark of Taste: Delicious and Distinctive Foods That Define the United States by David S. Shields and Giselle K. Lord (Hachette Book Group)
• Food Power Politics: The Food Story of the Mississippi Civil Rights Movement by Bobby J. Smith II (University of North Carolina Press)
• White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation by Naa Oyo A. Kwate (University of Minnesota Press)
Restaurant and Professional
• Ester: Australian Cooking by Mat Lindsay with Pat Nourse (Murdoch Books)
• Fish Butchery: Mastering The Catch, Cut, and Craft by Josh Niland (Hardie Grant Books)
• Rintaro: Japanese Food from an Izakaya in California by Jessica Battilana and Sylvan Mishima Brackett (Hardie Grant North America)
Single Subject
• The Hog Island Book of Fish and Seafood: Culinary Treasures from Our Waters by John Ash (Cameron Books)
• Pasta Every Day: Make It, Shape It, Sauce It, Eat It by Meryl Feinstein (Hachette Book Group)
• Yogurt & Whey: Recipes of an Iranian Immigrant Life by Homa Dashtaki (W. W. Norton & Company)
U.S. Foodways
• Ed Mitchell’s Barbeque by Ed Mitchell, Ryan Mitchell, and Zella Palmer (Ecco)
• Love Japan: Recipes from Our Japanese American Kitchen by Aaron Israel and Sawako Okochi with Gabriella Gershenson (Ten Speed Press)
• Made Here Recipes & Reflections From NYC’s Asian Communities by Send Chinatown Love (Self-Published)
Vegetable-Focused Cooking
• Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea by Andrea Nguyen (Ten Speed Press)
• Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu (Phaidon Press)
• Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnon (Alfred A. Knopf)
Visuals
• The Book of Sichuan Chili Crisp; Yudi Echevarria (Ten Speed Press)
• For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes; Kelly Marshall (HarperCollins)
• Thank You Please Come Again: How Gas Stations Feed & Fuel the American South; Kate Medley with Dave Whitling (BS Publishing)
Broadcast Media Awards
The Broadcast Media Awards recognize non-fiction works in English covering food and beverage topics and appearing widely for the first time in the United States in 2023. These works are from digital and terrestrial media—radio, television broadcasts, podcasts, documentaries, online sites, and social media. More information about Broadcast Media Awards eligibility and criteria can be viewed here.
Audio Programming
• Fed with Chris van Tulleken; “Series 1: Planet Chicken”; Airs on: BBC Sounds and BBC Radio 4
• Gastropod; “Meet Taro, the Poke Bowl’s Missing Secret Ingredient”; Airs on: Gastropod
• Good Food ; “The life and times of Lalo García: Immigration, deportation, reconciliation”; Airs on: KCRW
Audio Reporting
• Gab Chabrán and Brian De Los Santos; How to LA; “The Best Places to Find a Good Concha in LA”; Airs on: LAist.com and all podcast platforms
• Mackenzie Martin; A People’s History of Kansas City; “The Golden Arches in Black Kansas City”; Airs on: KCUR and various podcast platforms
• Samia Basille, Emma Morgenstern, and Dan Pashman; The Sporkful ; “What ‘Couscousgate’ Tells Us About French Food”; Airs on: All podcast platforms
Commercial Media
• Mike Aho, Joey Lucas, and Taye Shuayb; Street Somm; Airs on: Tastemade streaming channel
• Murilo Ferreira, Carla Francescutti, and Stephen Pelletteri; Vendors: Why One of The Best Restaurants in America Buy Their Oysters from the McIntosh Family; Airs on: Eater channel on YouTube
• The Mayda Creative Co.; The Black Kitchen Series: Innovators, Season 2; Airs on: All podcast platforms
Documentary Visual Media
• The Lebanese Burger Mafia; Airs on: Paramount+
• The Michoacan File; Airs on: Various film festivals
• Preserving Taste; Airs on: 2023 Ceres Food Festival
Docuseries Visual Media
• High on the Hog: How African American Cuisine Transformed America; Airs on: Netflix
• La Frontera with Pati Jinich, Season 2; Airs on: PBS and Amazon Prime
• Philippine Salt Series; Airs on: FEATR channel on YouTube
Instructional Visual Media
• Big Sky Kitchen with Eduardo Garcia, Season 2; Airs on: Discovery+ and Max
• Made with Lau; Airs on: Made with Lau channel on YouTube
• What’s Eating Dan?; Airs on: America’s Test Kitchen channel on YouTube
Social Media Account
• KJ Kearney; Black Food Fridays; Airs on: Instagram
• Randy Lau; Made With Lau; Airs on: YouTube, Instagram, TikTok
• Abi Marquez; Abi Marquez; Airs on: TikTok, Facebook, Instagram, YouTube
Unscripted Visual Media
• The Family Behind LA’s Best Texas BBQ; Airs on: Munchies channel on YouTube
• On The Line, Bon Appétit; Airs on: Bon Appétit website and YouTube
• Street Eats, Bon Appétit; Airs on: Bon Appétit website and YouTube
Visual Media — Short Form
• CAMINANTE video series; Airs on: La Mafia channel on YouTube
• Great Wall; Airs on: Vimeo
• Remembrance: Recreating a Jewish family’s recipes; Airs on: CBS Sunday Morning
Visual Media — Long Form
• Most Expensive Chocolate in the World (Heirloom Ingredients of Negros Occidental Philippines); Airs on: FEATR channel on YouTube
• SOMM: Cup of Salvation; Airs on: Somm TV
• Why Is the Filipino Calamansi Being Left Behind?; Airs on: FEATR channel on YouTube
Journalism Awards
The Journalism Awards recognize works in English and cover food- or drink-related content which were published — or self-published — in 2023 in any medium. More information about Journalism Awards eligibility and criteria can be viewed here.
Beverage
• “Bourbon, Biodiversity, and the Quest to Save America’s Oak Forests” Betsy Andrews SevenFifty Daily
• “Still Life” Emily Bingham Travel + Leisure
• “Navigating the new sober boom, where a person’s sobriety is as unique as their fingerprint” D. Watkins Salon
Columns and Newsletters
• “Not from here, not from there”; “Yee-haw!”; “Jajangmyeon”; G. Daniela Galarza, The Washington Post
• “A meal of many seasons”; “Good ice”; “Subsistence abundance”; Laureli Ivanoff, High Country News
• “Defining ‘Guisado’ Is Just as Messy as the Dish Itself”; “A Head Above: How Barbacoa Paved the Way for Barbecue”; “Red, White, and Covered in Salsa: How Two Colors Came to Dominate Taquerias”; José Ralat, Texas Monthly
Craig Claiborne Distinguished Criticism Award
• “There’s no place like home for Soulé, bringing its Creole soul food back to North Lawndale”; “Thattu pioneers with Kerala cuisine, just as much as its innovative tip-free pay model”; “Chef Maya-Camille Broussard makes pies and peace at her new Justice of the Pies bakery in Chicago”; Louisa Chu, Chicago Tribune
• “At Mount Masala, magnificent momos and Himalayan goat worth the trek”; “Roxanne is one of Philly’s hot new restaurants. It’s more interesting than delicious.”; “Dinner at the Union League? No thanks.” Craig Laban, The Philadelphia Inquirer
• “The Food Scene: A Jewel of New Jersey’s Palestinian Enclave”; “Tables for Two: Scarr’s Pizza”; “Tables for Two: Cecchi’s”; Helen Rosner, The New Yorker
Dining and Travel
• “All Hail the Hoagie”; Hannah Albertine, Adam Erace, and Bradford Pearson, Philadelphia Magazine
• “An Inspiring Journey Home”; “21 Things Craig Laban Ate in Mexico”; “Mexican Spirits, Philly Energy”; Jessica Griffin and Craig Laban, The Philadelphia Inquirer
• “Is Mexico City getting too cool for its own good? I returned to find out”; “The best tacos, cantinas, pulque and classic restaurants in Mexico City”; “Traveling to Mexico City? What to tip, how to behave, and when to avoid the Metro”; Daniel Hernandez, Los Angeles Times
Feature Reporting
• “Waiting for the Rain — How Drought in Northern Mexico Impacts the Country’s Beer Industry”; Chelsea Carrick, Good Beer Hunting
• “Saving the Hogs of Ossabaw Island: An eccentric heiress, a daring mission, and the fight for North America’s most unusual pig.” Diana Hubbell, Gastro Obscura
• “No place at the table: Indian women, food, and eating”; Saumya Kalia, Al Jazeera Digital
Food Coverage in a General Interest Publication
• The Bitter Southerner
• Garden & Gun
• Switchyard
Foodways
• “Medieval Arabic Culinary Literature Offers Lessons for the Present”; Mahmoud Habboush, New Lines Magazine
• “Tell Me Why the Watermelon Grows”; Jori Lewis, Switchyard
• “Billions of snow crabs are missing. A remote Alaskan village depends on the harvest to survive.” Julia O’Malley, Grist
Health and Wellness
• “Long-lived Loma Linda”; Hilary Brueck, Business Insider
• “As the Salton Sea Shrinks, Agriculture’s Legacy Turns to Dust”; Virginia Gewin, Civil Eats
• “Melted, pounded, extruded: Why many ultra-processed foods are unhealthy”; Anahad O’Connor and Aaron Steckelberg, The Washington Post
Home Cooking
• “Lost in the Stock”; Noah Galuten, Eater
• “Curry Rice Is Always a Good Idea”; Lan Lam, Cook’s Illustrated
• “Cook with MSG”; Mari Uyehara, Food & Wine
Innovative Visual Storytelling
• “The Protein Problem”; The Associated Press Health and Science Team. The Associated Press “
• The Eater College Dining Plan”; Lille Allen, Nat Belkov, and Nick Mancall-Bitel, Eater
• “Climate change is pushing American farmers to confront what’s next”; Laura Reiley and Kadir van Lohuizen, The Washington Post
Investigative Reporting
• “The Kids on the Night Shift”; “They’re Paid Billions to Root Out Child Labor in the U.S. Why Do They Fail?”; “Alone and Exploited, Migrant Children Work Brutal Jobs Across the U.S.” Hannah Dreier, The New York Times
• “Walmart’s ‘Regenerative Foodscape’”; “Op-ed: Walmart’s Outsized Catch”; “Diving — and Dying — for Red Gold: The Human Cost of Honduran Lobster”; Alice Driver, Lisa Held, and Aaron Van Neste, Civil Eats
• “A Fleet Prone to Captive Labor and Plunder”; “The Uyghurs Forced to Process the World’s Fish”; “A Brief History of a Problematic Appetizer”; Ian Urbina and the Staff of The Outlaw Ocean Project, The Outlaw Ocean Project and The New York Times
Jonathan Gold Local Voice Award
• “Detroit restaurants toy with an old idea: Does sex sell when it comes to dining out?”; “Emerging Chef Josmine Evans is a griot, a grower and a damn-good cook”; “From fasting to feasting: How Fridays during the Lenten season became days of indulgence”; Lyndsay C. Green, Detroit Free Press
• “Our Brunches, Ourselves: Atlanta’s a divided city. Could unity be found on Sunday at 11 a.m.?”; “All Together Now: Pop-up collective Stolen Goods counts some of Atlanta’s finest young chefs of color among its ranks”; “Less Offal, but Still Pretty Good: Holeman & Finch Public House”; Mike Jordan, Atlanta Magazine
• “Gifts of Winter”; “How Tammy Wong of Rainbow Chinese Became a Wok Star”; “North Side Star”; Dara Moskowitz Grumdahl, Mpls.St.Paul Magazine
MFK Fisher Distinguished Writing Award
• “The Kids on the Night Shift”; Hannah Dreier, The New York Times Magazine
• “To Find Myself, All I Needed Was a Hunting License”; Nylah Iqbal Muhammad, Sweet July
• “In Praise of the Gas Station Pie”; Sarah Perry, Cake Zine
Personal Essay
• “Immigrant Spaghetti”; Farhan Mustafa, The Bitter Southerner
• “How salmon fishing helped me embrace my Alaska Native identity”; Kate Nelson, Guardian US
• “The Taste of Her Care”; C Pam Zhang, Esquire
Personal Essay with Recipes
• “The Sweet Solace of Grief Baking”; Angela Burke, Eater
• “Hidden Heritage — A Search for Culture, Heirlooms, and My Grandma’s Red Rice Recipe”; Stephanie Grant, Good Beer Hunting
• “Market Volatility”; Julia Langbein, Bon Appétit
Profile
• “Top of the Line”; Hannah Goldfield, The New Yorker
• “Maggie Harrison’s War on Wine”; Alex Halberstadt, The New York Times Magazine
• “Fine Dining on Fire”; Jason Sheehan, Philadelphia Magazine
*As of the 2023 Award Cycle, the Restaurant and Chef Awards defines the annual eligibility time frame as October through September (formerly January through December), to allow the voting body more time to consider businesses opening later in the calendar year.
Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2024. All editorial content is produced independently of the James Beard Foundation.
Additional photo illustration credits: Getty Images for the James Beard Foundation
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