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Dakar NOLA in New Orleans has been awarded Best New Restaurant.
The prestigious James Beard Awards were presented on Monday evening, celebrating culinary talents and restaurants that reflect diverse cultures and regions often overlooked in the United States.
At the award-winning Dakar NOLA, Chef Serigne Mbaye infuses his West African heritage into a contemporary Senegalese tasting menu, using local New Orleans ingredients.
“I always believed that West Africa has a story to tell,” Mbaye expressed during the ceremony held at Chicago’s Lyric Opera, despite previously showcasing classic Creole and French cuisines. “That motivation kept me inspired.”
Langbaan, based in Portland, Oregon, was recognized as Outstanding Restaurant for innovatively presenting traditional Thai cuisine with Pacific Northwest ingredients through a five-course tasting experience.
Michael Rafidi, dubbed Outstanding Chef, honored his Palestinian heritage in his acceptance speech, showcasing how his dining creations at his Michelin-starred restaurant, Albi, derive inspiration from his family background in Ramallah.
The 2024 award recipients hail from various corners of the globe—including the Philippines, Mexico, Japan, Peru, Vietnam, and Senegal—bringing their rich heritages to diverse tables around the United States. This year’s awards also spotlighted restaurants from smaller towns and states that have historically been absent from James Beard honors.
“Two words that have never been mentioned here before: West Virginia,” remarked Paul Smith, chef at 1010 Bridge in Charleston, West Virginia, and awarded Best Chef: Southeast. Lula Drake Wine Parlour in Columbia, South Carolina, took home honors for Outstanding Wine and Other Beverages Program, while chefs hailing from Mission, Texas; Mystic, Connecticut; and Easton, Maryland also received accolades.
For some honorees, these acknowledgments represent the peak of a transformative journey.
Masako Morishita, who grew up in Japan and later moved to Washington, D.C., to cheer for the Washington Commanders, and Atsuko Fujimoto, who moved to Portland, Maine, from Tokyo 23 years ago with no professional kitchen experience, both forged new culinary paths.
They created exciting new careers in the culinary realm.
“Wow, this is the wildest dream come true for me,” Morishita remarked, as she received the Emerging Chef Award for her Japanese comfort food at Perry’s, a revitalized eatery located in Washington, D.C.’s Adams Morgan neighborhood.
Fujimoto, who runs Norimoto Bakery in Portland, Maine, was awarded Outstanding Baker.
Challenging moments require resilience and strength to conquer hurdles and emerge better than before. Welcome the challenge.
Numerous issues faced by the restaurant industry, as well as society at large, were discussed throughout the evening: climate change, sustainability, inclusivity, and mental health.
A select number of recipients received achievement awards during the ceremony. Among them was Ruth Reichl, the legendary food writer, editor, novelist, and television figure, who was acknowledged for Lifetime Achievement.
Reichl expressed her gratitude to the James Beard Foundation and the esteemed figures of the culinary world for the evolution of American food culture she has witnessed in her lifetime.
“You changed the way we eat, sparking a delicious revolution and fostering a world in which people finally comprehend that eating is an ethical choice, and that our food decisions truly hold weight. It inspires hope for the future,” she proclaimed.
Before the livestreamed ceremony, Reichl was questioned on the event’s red carpet about the origin of the expression “Oscars of the food world.” To her amazement, she discovered that she had coined the term in her report on the inaugural awards over three decades ago.
The James Beard Foundation, a nonprofit organization, was founded in 1986, just after the death of “pioneer foodie” James Beard, “to honor, advocate for, and uplift the individuals behind America’s culinary culture.” Its first awards ceremony took place in 1991.
Beard hosted “I Love to Eat,” the very first food show on network television in 1946, and was termed the “Dean of American Cookery” by The New York Times in 1954.
The foundation, which has encountered social scrutiny in recent years, introduced new policies, procedures, and a revised code of ethics in 2022, responding to criticism regarding a deficiency in diversity and issues surrounding chefs’ misconduct. Last year, the process of vetting chef behavior caused a controversy of its own.
Several award winners expressed optimism that ongoing changes in the industry will elevate culinary culture.
“As I stand here today, my utmost hope is for our industry to persist in making ethical choices, continuously advocating for diversity and inclusion, and fostering female-led units as they prove to be remarkably beneficial,” stated Gregory Gourdet, who secured his third James Beard Award in three years on Monday, winning for Best Chef: Pacific Northwest.
Gourdet recounted his journey of relocating to Portland, Oregon, from New York in 2008, having left rehab prematurely while feeling “broken and miserable,” ultimately discovering his passion as a chef and establishing a platform for Haitian culture at his restaurant, Kann.
“I aspire for future generations to have a more favorable experience than ours, with each generation improving upon the last. If we can eradicate the generational trauma trapping us within our industry, that would be a monumental step forward.”
2024 Restaurant and Chef Awards: Acknowledging the finalist and winners who excel in culinary artistry and innovative dining experiences.
Outstanding restaurateurs renowned for culinary excellence and innovative dining environments.
Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit, MI
Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA
Chris Viaud, Greenleaf, Ansanm, and Pavilion, Milford and Wolfeboro, NH
Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, Méli, The Wells, and others), Washington, D.C.
WINNER: Erika Whitaker and Kelly Whitaker, ID EST (The Wolf’s Tailor, BRUTØ, Basta, and others), Boulder, CO
Exceptional culinary talent celebrated for creativity, skill, and crafting unforgettable dining experiences.
Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
Dean Neff, Seabird, Wilmington, NC
WINNER: Michael Rafidi, Albi, Washington, D.C.
Renee Touponce, The Port of Call, Mystic, CT
David Uygur, Lucia, Dallas, TX
Exquisite dining experiences combined with outstanding service await you at these remarkable establishments.
The Compound, Santa Fe, NM
Convenience West, Marfa, TX
WINNER: Langbaan, Portland, OR
Mixtli, San Antonio, TX
Vestige, Ocean Springs, MS
Emerging culinary talents redefine the dining experience through creativity and passion for food.
Fariyal Abdullahi, Hav & Mar, New York, NY
Janet Becerra, Pancita, Seattle, WA
Nikko Cagalanan, Kultura, Charleston, SC
Ryan Fernandez, Southern Junction, Buffalo, NY
WINNER: Masako Morishita, Perry’s, Washington, D.C.
Best New Restaurant of the Year
Bar Bacetto, Waitsburg, WA
Barbs-B-Q, Lockhart, TX
Chez Noir, Carmel-by-the-Sea, CA
Comfort Kitchen, Dorchester, MA
WINNER: Dakar NOLA, New Orleans, LA
Hayward, McMinnville, OR
Kaya, Orlando, FL
Kisser, Nashville, TN
Oro by Nixta, Minneapolis, MN
Shan, Bozeman, MT
Outstanding bakeries recognized for their delicious offerings and exceptional service, providing a delightful variety of treats.
The Burque Bakehouse, Albuquerque, NM
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Mel the Bakery, Hudson, NY
WINNER: ZU Bakery, Portland, ME
Outstanding Pastry Chef or Baker, recognized for artistry and culinary expertise in crafting exquisite desserts and baked goods.
Susan Bae, Moon Rabbit, Washington, D.C.
Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL
WINNER: Atsuko Fujimoto, Norimoto Bakery, Portland, ME
Crystal Kass, Valentine, Phoenix, AZ
Anna Posey, Elske, Chicago, IL
Exceptional hospitality characterized by attentive service and warm welcomes, ensuring every guest feels appreciated and comfortable.
Crawford and Son, Raleigh, NC
Gemma, Dallas, TX
WINNER: Lula Cafe, Chicago, IL
Melba’s, New York, NY
Woodford Food & Beverage, Portland, ME
Exceptional selection of wine and beverages.
WINNER: Lula Drake Wine Parlour, Columbia, SC
The Morris, San Francisco, CA
Strong Water Anaheim, Anaheim, CA
Tail Up Goat, Washington, D.C.
Waxlight Bar à Vin, Buffalo, NY
Celebrating exceptional bars known for excellent drinks and ambiance, perfect for social gatherings and memorable experiences.
Barr Hill Cocktail Bar, Montpelier, VT
Clavel Mezcaleria, Baltimore, MD
WINNER: Jewel of the South, New Orleans, LA
Las Ramblas, Brownsville, TX
Pacific Cocktail Haven, San Francisco, CA
Outstanding Chefs by Region: Celebrating the best culinary talents across diverse locations, showcasing their unique culinary creations!
Top Chef in California acknowledged for exceptional culinary skills and innovative dishes that embody the state’s unique flavors.
Geoff Davis, Burdell, Oakland, CA
Rogelio Garcia, Auro, Calistoga, CA
WINNER: Lord Maynard Llera, Kuya Lord, Los Angeles, CA
Tara Monsod, Animae, San Diego, CA
Buu “Billy” Ngo, Kru, Sacramento, CA
Best Chef: Great Lakes region, covering Illinois, Indiana, Michigan, and Ohio.
Vinnie Cimino, Cordelia, Cleveland, OH
Jose Salazar, Mita’s, Cincinnati, OH
Sujan Sarkar, Indienne, Chicago, IL
WINNER: Hajime Sato, Sozai, Clawson, MI
Jenner Tomaska, Esmé, Chicago, IL
Best Chef: Mid-Atlantic region, including Washington, D.C., Delaware, Maryland, New Jersey, Pennsylvania, and Virginia.
Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Matt Kern, One Coastal, Fenwick Island, DE
WINNER: Harley Peet, Bas Rouge, Easton, MD
Kevin Tien, Moon Rabbit, Washington, D.C.
Best Chef: Midwest region (Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Wisconsin).
Ann Ahmed, Khâluna, Minneapolis, MN
Rob Connoley, Bulrush, St. Louis, MO
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI
WINNER: Christina Nguyen, Hai Hai, Minneapolis, MN
Tim Nicholson, The Boiler Room, Omaha, NE
Best Chef: Mountain Region (Colorado, Idaho, Montana, Utah, Wyoming)
Brandon Cunningham, Social Haus, Greenough, MT
Ali Sabbah, Mazza Cafe, Salt Lake City, UT
WINNER: Matt Vawter, Rootstalk, Breckenridge, CO
Penelope Wong, Yuan Wonton, Denver, CO
Nick Zocco, Urban Hill, Salt Lake City, UT
Top Chef in New York State: Highlighting culinary excellence and creativity within the vibrant food scene of the Empire State.
Nasim Alikhani, Sofreh, Brooklyn, NY
Atsushi Kono, Kono, New York, NY
Chris Mauricio, Harana Market, Accord, NY
WINNER: Charlie Mitchell, Clover Hill, Brooklyn, NY
Jeremy Salamon, Agi’s Counter, Brooklyn, NY
Best Chef: Northeast Region (Connecticut, Massachusetts, Maine, New Hampshire, Rhode Island, Vermont)
Conor Dennehy, Talulla, Cambridge, MA
Maria Meza, Dolores, Providence, RI
WINNER: David Standridge, The Shipwright’s Daughter, Mystic, CT
Jake Stevens, Leeward, Portland, ME
Cara Tobin, Honey Road, Burlington, VT
Best Chef: Northwest and Pacific Region (Alaska, Hawaii, Oregon, Washington)
Avery Adams, Matia Kitchen, Orcas Island, WA
Kristi Brown, Communion, Seattle, WA
Josh Dorcak, MÄS, Ashland, OR
WINNER: Gregory Gourdet, kann, Portland, OR
Melissa Miranda, Musang, Seattle, WA
Best Chef in Southeast: Georgia, Kentucky, North Carolina, South Carolina, Tennessee, and West Virginia.
Jamie Davis, The Hackney, Washington, NC
Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA
James London, Chubby Fish, Charleston, SC
Robbie Robinson, City Limits Barbeque, West Columbia, SC