North Carolina chefs among James Beard nominees

Lawrence Kim
March 14, 2018

On Wednesday, the Beard Foundation announced that no Houston chefs advanced as finalists for the award.

Outstanding Service: San Francisco's iconic Zuni Cafe will go up against the city's Saison and three other US restaurants for the award that honors a business that "demonstrates high standards of hospitality and service". High Street Hospitality is the power behind Philly dining concepts including, Fork, and High Street on Market, which has a NY version (High Street on Hudson) as well. Grupe, Luo and Shelton were first-time semifninalists in the category.

The finalists for Best Chef: Southwest are Michael Fojtasek (Olamaie in Austin), Bryce Gilmore (Barley Swine in Austin), Steve McHugh (Cured in San Antonio), Martín Rios (Restaurant Martín in Santa Fe), and Alex Seidel (Mercantile Dining & Provision in Denver). Also at the 2017 James Beard Awards, Gioia's Deli was one of five restaurants nationwide recognized as an "America's Classic."

Kevin Tien, of Himitsu, is nominated in the category for Rising Star Chef of the Year.

Kostow, of The Restaurant at Meadowwood, and chef-owner David Kinch, of Manresa in Los Gatos, both got the nod for Outstanding Chef.

Cogswell, who is originally from North Carolina, now acts as Zahav's pastry chef.

Just two local chefs-Brown and Jorge Guzman at Surly Brewer's Table-made the final cut a year ago. Vedge marked six years in business last Fall. Landau co-owns the restaurant with wife Kate Jacoby.

You can find the full list of finalists here.

The awards, considered the Oscars of the culinary world, will be announced May 7 in Chicago.

Other reports by Click Lancashire

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