Top Restaurants & Chefs Make The Cut— Next, Come The Finals!

BY MARGOT ROBERTS

t the end of January, The James Beard Foundation® announced its 2023 Restaurant & Chef Semifinalists in advance of a decision and the determination of overall winners of the prestigious competition.

The James Beard Awards are among the nation’s most distinguished honors, recognizing exceptional talent in the culinary and food media industries; such an award can launch a career overnight.

Adding to the excitement, this year’s contest has several contestants from the northeast and chefs from familiar towns and cities.

After the announcement of the semifinalists, nominees will be recognized on March 29, with winners celebrating their success on Monday, June 5, 2023, at the Lyric Opera of Chicago.

Clare Reichenbach, CEO of the James Beard Foundation, had this to say when the announcement was officially made. “Congratulations to all our 2023 James Beard Award Semifinalists! This is always an exhilarating moment as we kick off the Awards cycle and recognize the outstanding achievements of individuals and teams across the country. After a year of fundamental changes, we look forward to building on the progress made, celebrating those paving a better future for us all—through their talent and craft, service to others, and commitment to a better, more sustainable industry.”

The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991— are one of five separate recognition programs of the Awards. This Awards program celebrates excellence across various experiences, from fine-dining establishments to casual gems, and emerging talents to established masters. The 2023 Restaurant and Chef Semifinalists are recognized across 23 categories, including the new Award for Outstanding Bakery. There is a lot of curiosity about how winners are chosen and who votes for the awards. According to the Foundation, “The Restaurant and Chef Awards voting body—comprised of subcommittees and judges—includes members who have the ability to independently evaluate chefs and restaurants. The Restaurant and Chef Awards Subcommittees members, are national or regional representatives and are divided evenly among the Award regions. Regional committee members live in their assigned regions, and national committee members are frequent travelers who are up-to-date on national food trends. Members include food and beverage writers, critics, editors, book authors, media producers, food studies scholars, and culinary instructors. Others who could also qualify include, former chefs, restaurateurs, and diners from other professional backgrounds with knowledge of the restaurant scene in their region. Subcommittees shape the awards by creating categories and criteria, choosing judges, voting in each round, voting on committee-chosen awards (America’s Classics), and breaking ties.”

More Than Food

Besides acknowledging food artistry and exceptional hospitality, The James Beard Foundation dives deep into many other facets of communities. One of their specialized programs that have made a difference is their Chef Bootcamp for Policy and Change, which celebrated its 10th anniversary in 2022. Beginning in 2012, chefs around the country became advocates for changes in school meal programs, protection of SNAP benefits, promoting and supporting the fishing industry, reducing food waste, and improving food production.

Education

In 1991 The James Beard Foundation established a scholarship program to support those who planned on continuing their training at an accredited culinary school, hospitality institution, college, or university. The Foundation has made significant strides and shares some of its success. “Since its inception, the program has not only grown in visibility and financial scope but in the array of subjects its recipients have embraced. As of 2022, the Foundation has awarded nearly $9 million in financial aid to over 2,000 recipients. During this scholarship cycle, we awarded $315,000 in scholarships, tuition waivers, and work-study grants to students attending accredited culinary programs across the nation.”

WOMEN’S ISSUES

The Foundation is a leader in providing assistance, resources, and networks that support women-owned businesses. They assist in their careers with specialized training, programs, and funding.

One program the Foundation is proud to discuss is its Women’s Entrepreneurial Leadership (WEL) initiative. In partnership with Cornell University, the curriculum includes sessions on leadership, negotiation, business strategy, financial models, raising capital, and measuring success. The 10-week advanced education, training, and networking program for business owners in all areas of the hospitality industry have delivered remarkable results.

In releasing the list of successful Semifinal candidates, Adrian Miller, Restaurant and Chef Awards Committee Chair added, “We are so thrilled to recognize this year’s Restaurant and Chef Awards Semifinalists, a truly diverse group of talented individuals across the culinary industry.”

Our list is limited to New England competitors

OUTSTANDING RESTAURATEUR

A restaurateur who uses their establishment(s) to build community, demonstrates creativity in entrepreneurship and integrity in restaurant operations and creates a sustainable work culture while contributing positively to their broader community.

Krista Cole | Sur Lie and Gather Restaurant, Portland, M.E.

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.

Rachel Miller | Nightshade Noodle Bar, Lynn, Mass.

David Vargas | Vida Cantina, Portsmouth, N.H.

Outstanding Restaurant

A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.

Cora Cora | West Hartford, C.T.

PAGU | Cambridge, Mass.

Red Rose Restaurant | Lowell, Mass.

Veselka | New York, N.Y.

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.

Vinh Le | Cicada Coffee Bar, Cambridge, Mass.

BEST NEW RESTAURANT

A restaurant opened between January 1, 2022, through September 30, 2022, that already demonstrates excellence in cuisine, atmosphere, hospitality, and operations while contributing positively to its broader community and seems likely to make a significant impact in years to come. Those establishments that have opened after September 30, 2022, can be considered for the 2024 awards.

La Royal | Cambridge, Mass. wolfpeach | Camden, M.E.

OUTSTANDING BAKERY

New in 2023, this category recognizes a baker of breads, pastries, or desserts demonstrating consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.

Haymaker Bun Company | Middlebury, V.T.

Outstanding Pastry Chef Or Baker

The former Outstanding Pastry Chef and Outstanding Baker categories have been combined into one, Outstanding Pastry Chef or Baker. This category recognizes a pastry chef or baker who makes desserts, pastries, or breads. The candidate demonstrates exceptional skills, can be affiliated with any food business and does not need a brick-and-mortar presence. Candidate contributes positively to their broader community.

Atsuko Fujimoto | Norimoto Bakery, Portland, M.E.

Amanda Wildermuth | Honey Road, Burlington, V.T.

Outstanding Hospitality

A restaurant, bar, or other food and drinking establishment fosters a sense of hospitality among its customers and staff. It serves as a beacon for the community and demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.

The Quarry | Monson, M.E.

Sur Lie | Portland, M.E.

Outstanding Wine And Other Beverages Program

Expanded from Outstanding Wine Program this year to include other beverages, this award is presented to a restaurant that demonstrates exceptional care and skill in pairing 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.

Foam Brewers | Burlington, V.T. Rebel Rebel | Somerville, Mass.

OUTSTANDING BAR

Expanded to include wine and other beverages, this award is presented to a wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is a beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations while contributing positively to its broader community.

The Jewel Box | Portland, M.E.

BEST CHEFS (by region)

Chefs who set high standards in their culinary skills and leadership abilities are making efforts to help create a sustainable work culture in their respective regions while contributing positively to their broader community.

BEST CHEF: NORTHEAST (C.T., MASS., M.E., N.H., R.I., V.T.)

Robert Andreozzi | Pizza Marvin, Providence, R.I.

Paul Callahan | Vino e Vivo, Exeter, N.H.

Jeff Fournier | Thompson House Eatery, Jackson, N.H.

Mojo Hancy-Davis | May Day, Burlington, V.T.

Valentine Howell | Krasi, Boston, Mass.

Christian Hunter | Community Table, Washington, C.T.

Sara Jenkins | Nina June, Rockport, M.E.

Jason LaVerdiere | Flux, Lisbon Falls, M.E.

Courtney Loreg | Woodford Food & Beverage, Portland, M.E.

Alganesh Michael | A Taste of Abyssinia, South Burlington, V.T.

Yahya Noor | Tawakal Halal Cafe, Boston, Mass.

Tony Pastor | Fore Street, Portland, M.E.

Isaul Perez | Isa, Portland, M.E.

Sherry Pocknett | Sly Fox Den Too, Charlestown, R.I.

Yisha Siu | Yunnan Kitchen, Boston, Mass.

Derrick Teh | SEKALI, Boston, Mass.

Ellie Tiglao | Tanám, Somerville, Mass.

Renee Touponce | The Port of Call, Mystic, C.T.

Milena Pagán | Little Sister, Providence, R.I.

Douglass Williams | MIDA, Boston, Mass.

Calendar

As of the 2023 Awards 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. H

Upcoming Awards Announcements

(Dates may be subject to change)

FEBRUARY 22, 2023:

Restaurant and Chef America’s Classics Awards announced

MARCH 29, 2023:

Restaurant and Chef Award nominees, Leadership Award winners, and honorees for the Achievement Awards (Lifetime and Humanitarian of the Year recipients) to be announced live in Nashville, T.N.

APRIL 26, 2023:

Nominees for the James Beard Foundation Media Awards announced live in New York City

The 2023 Awards ceremonies will be held in our proud host city of Chicago on the following dates:

Media Awards | Saturday, June 3, 2023

Leadership Awards | Sunday, June 4, 2023

Restaurant and Chef Awards | Monday, June 5, 2023

For more information about the James Beard Foundation Awards, visit jamesbeard.org/awards.