The James Beard Foundation on Wednesday revealed the nominees for its prestigious independent restaurant awards, after a two-year hiatus caused by the pandemic and widespread complaints of bias in its awards selection process.
In August 2020, the New York City-based James Beard Foundation said it would not announce winners for that year or 2021, saying such awards “will do little to further the industry in its current uphill battle” during the pandemic.
It was a first in the 30-year history of the awards.
In September, shortly before the call for 2022 entries, the Foundation announced sweeping changes to its awards process, with the goals of recognizing the industry’s diversity and boosting equity among judges and award winners.
Changes include a revised mission statement that calls for chefs to not only demonstrate culinary ability but to also show “commitment to racial and gender equity, community, environmental sustainability and a culture where all can thrive.”
All entrants must describe how their work aligns with the Foundation’s mission.
The 2022 James Beard Foundation Awards will be given out on June 13 at a ceremony in Chicago.
Here’s a partial list of nominees. The full list of 2022 nominees can be found here.
Outstanding Restaurateur
- Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Bindaas, Annabelle, and others), Washington, D.C.
- Chris Bianco, Tratto, Pane Bianco, and Pizzeria Bianco, Phoenix
- Kevin Gillespie, Red Beard Restaurants (Gunshow and Revival), Atlanta
- Akkapong "Earl" Ninsom, Langbaan, Hat Yai, Eem, and others, Portland, Ore.
- Chris Williams, Lucille's Hospitality Group, Houston
- Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia
Outstanding Chef
- Reem Assil, Reem's, Oakland and San Francisco
- Mashama Bailey, The Grey, Savannah, Ga.
- Peter Chang, Peter Chang, Virginia and Maryland
- Jason Vincent, Giant, Chicago
- Rachel Yang and Seif Chirchi, Joule, Seattle
Outstanding Restaurant
- Brennan's, New Orleans
- Butcher & Bee, Charleston, S.C.
- Chai Pani, Asheville, N.C.
- Parachute, Chicago
- The Walrus and the Carpenter, Seattle
Emerging Chef
- Angel Barreto, Anju, Washington, D.C.
- Calvin Eng, Bonnie's, NYC
- Cleophus Hethington, Benne on Eagle, Asheville, N.C.
- Serigne Mbaye, Dakar Nola, New Orleans
- Edgar Rico, Nixta Taqueria, Austin
- Crystal Wahpepah, Wahpepah's Kitchen, Oakland, Calif.
Best New Restaurant
- Angry Egret Dinette, Los Angeles
- Bacanora, Phoenix
- BARDA, Detroit
- Dhamaka, NYC
- Horn BBQ, Oakland, Calif.
- Kasama, Chicago
- Leeward, Portland, Maine
- Oyster Oyster, Washington, D.C.
- Roots Southern Table, Farmers Branch, Texas
- Ursula, NYC
Outstanding Pastry Chef
- Warda Bouguettaya, Warda Pâtisserie, Detroit
- Margarita Manzke, République, Los Angeles
- Claudia Martinez, Miller Union, Atlanta
- Ruben Ortega, Xochi, Houston
- Caroline Schiff, Gage & Tollner, NYC
Outstanding Baker
- Maya-Camille Broussard, Justice of the Pies, Chicago
- Atsuko Fujimoto, Norimoto Bakery, Portland, Maine
- Don Guerra, Barrio Bread, Tucson, Ariz.
- Caroline Schweitzer and Lauren Heemstra, Wild Crumb, Bozeman, Mont.
- Zak Stern, Zak the Baker, Miami
Outstanding Hospitality
- Cúrate, Asheville, N.C.
- House of Prime Rib, San Francisco
- Hugo's, Houston
- Sylvia's Restaurant, NYC
- Ticonderoga Club, Atlanta
Outstanding Wine Program
- The Four Horsemen, NYC
- Frenchette, NYC
- The Little Nell, Aspen, Colo.
- Maydan, Washington, D.C.
- Rebel Rebel, Somerville, Mass.
Outstanding Bar Program
- Alley Twenty Six, Durham, N.C.
- Attaboy, Nashville
- barmini by José Andrés, Washington, D.C.
- Julep, Houston
- Nobody's Darling, Chicago
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