The James Beard Foundation handed out its 2019 awards Monday night in Chicago in a black-tie ceremony honoring the restaurant industry’s best.
The ceremony comes less than a year after the foundation detailed widespread policy changes to boost gender, race and ethnic representation among recipients and judges.
Presented annually since 1990, the awards recognize excellence in food, drink, service, restaurant design and more.
Here are the winners of the major 2019 James Beard Foundation Awards. The full list of winners can be found here.
Rising Star Chef of the Year: Kwame Onwuachi; Kith and Kin; Washington, D.C., “Fifty-four years ago is when the last restaurant was integrated, and Jim Crow was lifted. And, here I am, my ancestors’ wildest dreams,” Onwauchi said.
Outstanding Baker: Greg Wade; Publican Quality Bread; Chicago. “We’re all in this together … We have one food system. We have to work together to cultivate a healthy food system for all,” Wade said.
Outstanding Pastry Chef: Kelly Fields; Willa Jean; New Orleans
Outstanding Bar Program: Bar Agricole; San Francisco
Best New Restaurant: Frenchette; New York City
Outstanding Service: Frasca Food and Wine; Boulder, Colo.
Outstanding Restaurateur: Kevin Boehm and Rob Katz; Boka Restaurant Group (Boka, Girl & the Goat, Momotaro and others); Chicago
Outstanding Restaurant: Zahav; Philadelphia
Outstanding Chef: Ashley Christensen; Poole’s Diner; Raleigh. N.C. “The best part of food is sharing it with others,” Christensen said.