The James Beard Awards, known as the Oscars of the culinary world, were presented on Monday night, celebrating chefs and restaurants that reflect cultures and regions long overlooked in culinary recognition across the United States.

Chef Serigne Mbaye blends his West African heritage with New Orleans ingredients at Dakar NOLA, which was named Best New Restaurant, showcasing a contemporary Senegalese tasting menu.

“I always believed that West Africa had a voice,” Mbaye expressed at the awards ceremony held at the Lyric Opera in Chicago, recalling his early experiences cooking traditional Creole and French cuisine. “That kept me motivated.”

Langbaan in Portland, Oregon, which won Outstanding Restaurant, offers a five-course tasting menu that transforms classic Thai dishes with Pacific Northwest ingredients.

Outstanding Chef Michael Rafidi dedicated his award to Palestinians worldwide during his acceptance speech, highlighting his innovative interpretations of traditional Arabic cuisine at Albi, his Michelin-starred restaurant in Washington, DC, inspired by his family’s roots in Ramallah.

The 2024 awardees come from diverse heritages including the Philippines, Mexico, Japan, Peru, Vietnam, and Senegal, serving food across the U.S. This year’s awards also recognize many smaller towns and states that haven’t historically received James Beard Awards recognition.

“Two words never mentioned here before: West Virginia,” chef Paul Smith said as he accepted the award for Best Chef: Southeast for his work at 1010 Bridge in Charleston, West Virginia. Lula Drake Wine Parlour in Columbia, South Carolina, earned the Outstanding Wine and Other Beverages Program award as chefs from Mission, Texas; Mystic, Connecticut; and Easton, Maryland also received accolades.

Michael Rafidi won the Outstanding Chef award. His DC restaurant Albi features cuisine that draws on his Palestinian roots.
Michael Rafidi won the Outstanding Chef award. His DC restaurant Albi features cuisine that draws on his Palestinian roots.

Scott Suchman/The Washington Post/Getty Images

For many winners, the awards signify the culmination of fortunate life changes.

Masako Morishita, originally from Japan, transitioned to Washington, DC to cheer for the Washington Commanders, while Atsuko Fujimoto arrived in Portland, Maine, 23 years ago from Tokyo with no formal culinary experience.

Both embarked on new careers in the culinary realm.

“This feels like my wildest American dream come true,” Morishita shared, who won the Emerging Chef Award for her Japanese comfort food served at Perry’s, a revitalized establishment in DC’s Adams Morgan neighborhood.

Fujimoto, known for Norimoto Bakery in Portland, Maine, claimed the Outstanding Baker award.

Challenging circumstances can test our resilience, compelling us to adapt, learn, and evolve through hardship.

Numerous challenges confronting the restaurant sector—and broader culture—were highlighted throughout the evening: climate change, sustainability, inclusivity, and mental health.

A few honorees received achievement awards that evening, including the acclaimed food writer, editor, novelist, and television figure Ruth Reichl, who was recognized for her Lifetime Achievement after her tenure as a food critic for The New York Times and editor-in-chief of Gourmet Magazine.

Reichl expressed her gratitude to the James Beard Foundation and the eminent figures in the culinary world, acknowledging the transformation of American food culture she has witnessed throughout her life.

“You altered our eating habits, initiating a delicious revolution and creating a world where individuals finally recognize that eating is an ethical choice and that our food selections truly matter. This fills me with hope for the future,” she remarked.

Before the ceremony, which was streamed live on the Eater website, Reichl was prompted on the event’s red carpet regarding the origin of the term “Oscars of the food world.” To her surprise, she learned that she was the one who coined it in her coverage of the inaugural awards over three decades ago.

The James Beard Foundation, established in 1986 shortly after the passing of “pioneer foodie” James Beard, aims to “celebrate, support and advance the individuals behind America’s food culture.” The first awards ceremony took place in 1991.

Beard hosted “I Love to Eat,” the pioneering food show on network television, in 1946 and was referred to as the “Dean of American Cookery” by The New York Times in 1954.

Masako Morishita received the James Beard Award for Emerging Chef.
Masako Morishita received the James Beard Award for Emerging Chef.

Deb Lindsey for The Washington Post/Getty Images/File

The foundation, which has encountered controversies in recent years, introduced new policies and a code of ethics in 2022 in response to criticism regarding a lack of diversity and allegations of inappropriate behavior among chefs. The vetting process has also led to its own controversies.

Some awardees expressed optimism that ongoing changes within the culinary industry will foster a continued improvement in food culture.

“My only hope as I stand here today is that we can strive to do the right thing as an industry. We should continue pursuing diversity and inclusion, valuing female-led teams as critically important,” stated Gregory Gourdet, who achieved his third James Beard Award in as many years, earning the title of Best Chef: Pacific Northwest.

Gourdet recounted his journey to Portland, Oregon in 2008 from New York, leaving rehab early, feeling “broken and miserable,” and discovering his purpose as a chef building a community for Haitian culture at his restaurant, Kann.

“I hope if we can gradually continue to do what’s right, the next generation will have it a bit better than us, and those following will experience even greater than they did. Let’s work to eliminate the generational trauma that has plagued us in our industry.”

2024 Restaurant and Chef Awards: celebrating finalists and winners for outstanding culinary excellence. Discover the best in the industry!

Exceptional restaurateurs known for innovative cuisine, brilliant service, and unique dining experiences that captivate guests.

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

Remarkable culinary talents known for crafting extraordinary dishes and delivering exceptional dining experiences. Unparalleled kitchen skills.

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

Exceptional dining experiences with exquisite cuisine and outstanding service that leave a lasting impression on every guest.

The Compound, Santa Fe, NM

Convenience West, Marfa, TX

WINNER: Langbaan, Portland, OR

Mixtli, San Antonio, TX

Vestige, Ocean Springs, MS

Langbaan in Portland, Oregon, is the Outstanding Restaurant winner.
Langbaan in Portland, Oregon, is the Outstanding Restaurant winner.

Christine Dong

Up-and-coming chefs showcasing innovative culinary skills and creativity, poised to make a significant impact in the culinary field.

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 Dining Spot 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 offering a selection of artisanal breads, pastries, and cakes, crafted with high-quality ingredients and creativity.

The Burque Bakehouse, Albuquerque, NM

Gusto Bread, Long Beach, CA

JinJu Patisserie, Portland, OR

Mel the Bakery, Hudson, NY

WINNER: ZU Bakery, Portland, ME

Exceptional Pastry Chef or Baker exhibiting remarkable skills and artistry 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

Outstanding Service and Warm Invitation

Crawford and Son, Raleigh, NC

Gemma, Dallas, TX

WINNER: Lula Cafe, Chicago, IL

Melba’s, New York, NY

Woodford Food & Beverage, Portland, ME

Exceptional Wine and Beverage Offerings.

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

Exceptional Bar Experience

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

Top Chefs by Region: Discover the finest culinary talents across various locales, showcasing exceptional skills and diverse cuisines.

Best Chef: California

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 (Illinois, Indiana, Michigan, 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 (DC, DE, MD, NJ, PA, VA).

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 (IA, KS, MN, MO, NE, ND, SD, WI)

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

Best Chef in New York State: A culinary expert renowned for outstanding cuisine and innovation in the vibrant food scene.

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, including Alaska, Hawaii, Oregon, and 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: Southeast region covering 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

WINNER: Paul Smith, 1010 Bridge, Charleston, WV