James Beard Awards: Best Chef Of The Southwest, Dallas Chef Sharon Hage Of York Street Does Not Win (2024)

Sharon Hage has five nominations and five loses. Dallas, we have a serious PR problem. Paul Bartolotta of Bartolotta Ristorante di Mare at Wynn Las Vegas takes the prize. Seafood in Vegas? Armored guard? Big man of steel behind the steering wheel.

Update: Full list of winners below.



NEW YORK, NY (May 5, 2009) – Winners were announced last night for the 2009 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries. During a ceremony hosted by Cat Cora, Emeril Lagasse and Stanley Tucci at Lincoln Center’s Avery Fisher Hall, awards in 38 categories were presented, including Restaurant and Chef, Book, Design and Graphics, and special achievement awards. Industry leaders from across the country attended this year’s highly-anticipated festivities, which celebrated “Women in Food” and included a post-show Gala Reception featuring some of the nation’s top female chefs, sommeliers, mixologists and artisanal producers, led by Gala Chair Lidia Matticchio Bastianich. The annual Journalism and Broadcast Media Awards were presented at the invitation-only Media Awards Dinner on Sunday, May 3, 2009 at the Hudson Theatre in midtown Manhattan. A complete list of winners is included at the end of this release.

Highlights from this year’s list of winners include:

Outstanding Restaurant: Jean Georges (Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez, New York, NY)

Outstanding Chef: Dan Barber (Blue Hill, New York, NY)

Rising Star Chef: Nate Appleman (A16, San Francisco, CA)

Best New Restaurant: Momof*cku Ko (Chef/Owners: David Chang and Peter Serpico, New York, NY)

Cookbook of the Year: Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Author: Jennifer McLagan, Publisher: Ten Speed Press, Editor: Clancy Drake)

In addition, special achievement award honorees included:

Who’s Who of Food & Beverage in America: David Burke (Chef, Entrepreneur, New York, NY); John T. Edge (Journalist, Director, Southern Foodways Alliance, Oxford, MS); Betty Fussell (Author, Culinary Historian, New York, NY); Dorothy Cann Hamilton (Founder, The French Culinary Institute, New York, NY); Clark Wolf (Clark Wolf Company, New York, NY)

America’s Classics: Arnold’s Country Kitchen (Owners: Jack and Rose Arnold, Nashville, TN); Breitbach’s Country Dining (Owner: Mike Breitbach, Sherrill, IA); Mustache Bill’s Diner (Owner: Bill Smith, Barnegat Light, NJ); Totonno’s (Owner: Lawrence Ciminieri, Brooklyn, NY); Yank Sing (Owner: Vera Chan-Waller, San Francisco, CA)

Humanitarian of the Year: Feeding America

Lifetime Achievement Award: Ella Brennan (Partner: Commander’s Palace Family of Restaurants)

The Journalism and Broadcast Media awards were presented on Sunday, May 3, 2009 at the annual Media Awards Dinner at the Hudson Theatre. Highlights include:

MFK Fisher Distinguished Writing Award: Aleksandra Crapanzano, Gourmet, “Benedictions” 09/08
Newspaper Food Section: The Washington Post, Joe Yonan
Television Food Show, National or Local: Lidia’s Italy: Sweet Napoli, Host: Lidia Matticchio Bastianich
Website Focusing on Food, Beverage, Restaurant, or Nutrition: Epicurious.com, Tanya Steel
Restaurant Reviews: Adam Platt, New York Magazine, “Faux French”; “The Mario of Midtown”; “Corton on Hudson”, 07/14/08, 09/15/08, 11/24/08

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity. All award winners receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia. There are no cash awards.

2009 James Beard Foundation Book Awards

Presented by Green & Black’s® Organic Chocolate

For cookbooks published in English in 2008

Cookbook of the Year Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Author: Jennifer McLaga Publisher: Ten Speed Press Editor: Clancy DrakePrice: $32.50

Cookbook Hall of Fame: Jane Grigson for her entire body of work, including:

The Art of Charcuterie, Good Things, Jane Grigson’s Vegetable Book, The Mushroom Feast, & English Food
Category: American Cooking

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook Author: Martha Hall Foose Publisher: Clarkson Potte Editor: Rica Allannic Price: $32.50

Category: Baking and Dessert Bakewise: The Hows and Whys of Successful BakingAuthor: Shirley O. Corriher Publisher: Scribner Editor: Beth Wareham Price: $40.00

Category: Beverage

WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying WineAuthors: Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America Publisher: John Wiley & Sons, Inc. Editor: Pamela ChirlsPrice: $29.95

Category: Cooking from a Professional Point of View Alinea Author: Grant Achatz Publisher: Achatz LLC/Ten Speed Press Editors: Nick Kokonas, Aaron WehnerPrice: $50.00

Category: General Cooking How to Cook Everything (Completely Revised Tenth Anniversary Edition) Author: Mark Bittman Publisher: John Wiley & Sons, Inc.Editor: Linda Ingroia Price: $35.00
Category: Healthy Focus

The Food You Crave: Luscious Recipes for a Healthy Life Author: Ellie KriegerPublisher: The Taunton Press, Inc. Editor: Pamela Hoenig Price: $28.00
Category: International

Beyond the Great Wall: Recipes and Travels in the Other China Authors: Jeffrey Alford, Naomi Duguid Publisher: Artisan Editor: Ann Bramson Price: $40.00

Category: Reference and Scholarship The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative ChefsAuthors: Karen Page, Andrew Dornenburg Publisher: Little, Brown and Company Editor: Michael Sand Price: $35.00

Category: Single Subject Fat: An Appreciation of a Misunderstood Ingredient, with Recipes Author: Jennifer McLagan Publisher: Ten Speed Press Editor: Clancy Drake Price: $32.50

Category: Writing and Literature In Defense of Food Author: Michael Pollan Publisher: The Penguin Press Editor: Ann Godoff Price: $21.95

Category: Photography The Big Fat Duck Cookbook Photographer: Dominic DaviesArtist: Dave McKean Publisher: Bloomsbury USA Editor: Nick Trautwein Price: $250.00


2009 James Beard Foundation Restaurant and Chef Awards

For restaurants opened in 2008

Category: outstanding restaurateur award
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 been nominated for a James Beard Foundation chef award in the past 10 years.

Drew Nieporent Myriad Restaurant Group 249 W. Broadway, #2ENew York, NY 10013 212-219-9500

Category: outstanding chef award Presented by All-Clad metalcrafters
The working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been a working chef for the past five years.

Dan Barber

Blue Hill 75 Washington Place New York, NY 10011 212-539-1776

Category: outstanding restaurant award
The restaurant in the U.S. that serves as a national standard bearer of consistency of quality and excellence in food, atmosphere and service. Restaurant must have been in operation for at least ten years.

Jean Georges

Chef/Owner: Jean-Georges Vongerichten Owner: Phil Suarez 1 Central Park WestNew York, NY 10023 212-299-3900

Category: best new restaurant presented by lexus
A restaurant opened in 2006 that already displays excellence in food, beverage and service, and is likely to make a significant impact in years to come.

Momof*cku Ko
Chefs/Owners: David Chang and Peter Serpico 163 1st Ave. New York, NY 10003

Category: 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 industry impact in years to come.

Nate Appleman , A16 2355 Chestnut St.
San Francisco, CA 94123 415-771-2216

Category: outstanding pastry chef award presented by All-clad metalcrafters
A chef or baker who prepares desserts, pastries or breads, who serves as a national standard bearer of excellence.

Must have been a pastry chef or baker for the past five years.

Gina DePalma Babbo 110 Waverly Place New York, NY 10011 212-777-0303

Category: outstanding wine service award
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, knowledgeable staff and efforts to educate customers about wine. Restaurant must have been in operation at least five years.

Le Bernardin Wine Director: Aldo Sohm 155 W. 51st St. New York, NY 10019 212-554-1515
Category: outstanding wine and spirits professional award presented by southern wine & spirits of New York
A winemaker, brewer or spirits professional who has made a significant national impact in the wine and spirits industry. Must have been in profession at least five years.

Dale DeGroff, Dale DeGroff Co., New York, NY 516-565-4981

Category: outstanding service award

A restaurant that demonstrates high standards of hospitality and service. Must have been in operation for the past five years.

Daniel Owner: Daniel Boulud 60 E. 65th St. New York, NY 10065 212-288-0033

Chefs who have set new or consistent standards of excellence in their respective regions. Chefs may be from any kind of dining establishment and must have been a working chef for the last five years. The three most recent years must have been spent in the region where chef is presently working.

Category: best chef: Great Lakes
(IL, IN, MI, OH)

Michael Symon


2058 E. 4th St.

Cleveland, OH 44115


Category: best chef: Mid-atlantic
(DC, DE, MD, NJ, PA, VA)

Jose Garces


217-219 Chestnut St.

Philadelphia, PA 19106

215- 625-2450

Category: best chef: Midwest
(IA, KS, MN, MO, NE, ND, SD, WI)

Tim McKee

La Belle Vie

510 Groveland Ave.

Minneapolis, MN 55403


Category: best chef:
New York City

Gabriel Kreuther

The Modern

9 West 53rd St.

New York, NY 10019


Category: best chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)

Rob Evans


88 Middle St.

Portland, ME 04101


Category: best chef: northwest
(AK, ID, MT, OR, WA, WY)

Maria Hines


1411 N 45th St.

Seattle, WA 98103


Category: best chef: Southwest
(AZ, CO, NM, NV, OK, TX, UT)

Paul Bartolotta

Bartolotta Ristorante di Mare at Wynn Las Vegas

3131 Las Vegas Blvd. S.

Las Vegas, NV 89109



John Currence

City Grocery

152 Courthouse Square

Oxford, MS 38655


CATEGORY: best chef: Southeast (GA, KY, NC, SC, TN, WV)

Mike Lata


232 Meeting St.

Charleston, SC 29401


category: best chef: Pacific (Ca, HI)

Douglas Keane


29 North St.

Healdsburg, CA 95448


Category: America’s Classics
Breitbach’s Country Dining

Owner: Mike Breitbach

563 Balltown Road

Sherrill, IA 52073


Owner: Lawrence Cimineri

1524 Neptune Ave.

Brooklyn, NY 11224


Mustache Bill’s Diner

Owner: Bill Smith

8th and Broadway

Barnegat Light, NJ 08005


Yank Sing

Owner: Vera Chan-Waller

101 Spear St.

San Francisco, CA 94105


Arnold’s Country Kitchen

Owner: Jack and Rose Arnold

605 8th Ave. S.

Nashville, TN



Category: Humanitarian of the Year
Feeding America


Ella Brennan


David Burke

Chef/Entreprenuer, NYC
John T. Edge

Journalist, Director, Southern Foodways Alliance

Oxford, MS

Betty Fussell

Author, Culinary Historian, NYC
Dorothy Cann Hamilton

Founder, The French Culinary Institute, NYC

Clark Wolf

Clark Wolf Company, NYC

James Beard Awards: Best Chef Of The Southwest, Dallas Chef Sharon Hage Of York Street Does Not Win (2024)


Is James Beard Award better than Michelin? ›

Dashing to Dine

The culinary world is full of accolades, from local media recognition to the James Beard Awards. But no honor is quite as prestigious as the Michelin star, an honor bestowed on restaurants that are models of exceptional food and dining experience.

Which chef has won the most James Beard Awards? ›

Patrick O'Connell, the chef/owner behind three Michelin starred Inn at Little Washington is one of the most regular winners having been awarded a James Beard medal five-times and has also received the Lifetime Achievement Award for his four decades of work at the Inn.

How does a chef win a James Beard Award? ›

There are two ways to participate in the James Beard Awards.

The candidates need to enter their own work and pay an application fee of $85. The second way to get nominated is through the Open Call for Recommendations. This way of entering is reserved for leadership, restauranteurs, and chefs.

Has Gordon Ramsay won a James Beard award? ›

James Beard Foundation Award:- Ramsay has won two James Beard Foundation Awards, the first in 2006 for Best Chef in New York City and the second in 2009 for Outstanding Chef.

Does Bobby Flay have a Michelin star? ›

The Las Vegas Mesa Grill earned Flay his only Michelin Star in 2008, which was taken away in the 2009 edition. Michelin did not publish a 2010 or 2011 Las Vegas edition, so the star could not be re-earned. Bolo Bar & Restaurant closed its doors on December 31, 2007, to make way for a condominium.

Does Gordon Ramsay have a Michelin star? ›

His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 17 Michelin stars overall and currently holds eight. His signature restaurant, Restaurant Gordon Ramsay in Chelsea, London, has held three Michelin stars since 2001.

How many times has Wolfgang Puck won the James Beard Award? ›

Wolfgang and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994.

What does it mean to be nominated for a James Beard Award? ›

The James Beard Awards honor those who are creating exceptional food, food media content and better food systems while demonstrating a commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

Can you win a James Beard award twice? ›

You only get to be Best Chef Northwest the one time. But you can be nominated year after year so long as you lose. And when you are nominated, you get lots of press and attention from your peers.

What chef owns the most restaurants in the USA? ›

Gordon Ramsay, a famous chef and restaurant owner known worldwide, has had a fantastic career in the cooking world. He has been hugely successful, and Ramsay owns nearly 30 restaurants in the U.S. and almost 60 worldwide.

Who is the famous Angry chef? ›

Gordon Ramsay

The eternally angry culinary critic Gordon Ramsay is one of the most famous chefs on TV, known for the harsh words he shares with the people on his shows like Ramsay's Kitchen Nightmares and Hell's Kitchen.

What is the most prestigious chef title? ›

Also known as a head chef or a master chef, an executive chef is the overall kitchen boss. This position is the pinnacle of any chef career.

What is the highest Michelin award? ›

Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

How many 3 star Michelin restaurants are there in the US? ›

John Shields and Karen Urie Shields's Smyth joined Alinea as Windy City three-stars. The team behind former three-star Grace is back with Ever and holding at two—perhaps they'll make it a trio of top-rated restaurants in Chicago soon and join the ranks of the 13 Michelin three-starred restaurants in America.

What is the highest rating for Michelin restaurants? ›

According to the Guide, one star signifies "a very good restaurant", two stars are "excellent cooking that is worth a detour", and three stars mean "exceptional cuisine that is worth a special journey". The listing of starred restaurants is updated once per year.

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