A Brief History Lesson on the James Beard Awards for Restaurants

By: Cassy Lee

9 Minute Read

May 13, 2018

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2018 james beard awards

The warming weather has brought an abundance of people out to enjoy quality time with friends and family. It’s the perfect opportunity to eat some good food and hang out with good company.

Lucky for diners, the James Beard Foundation and board of trustees compiled a list of some of the most acclaimed restaurants across the country, and announced their 2018 Finalists on Monday, May 7. Now in its 28th year, winners were announced in categories including Outstanding Restaurant, Rising Star Chef, Best Chefs (by Region), and more.

Many regard the James Beard Awards Gala as “the Oscars of the food world.” At its core, the foundation was established to commemorate a man who educated and inspired young chefs throughout the U.S. by instilling in them the honesty of preparing American food from fresh, wholesome ingredients. Let's dive into the history of the awards.

Who Was James Beard?

james beard awardJames Andrew Beard, born in 1903 in Portland, Oregon, took his roots in the culinary world when he and a friend opened a catering business in the late 1930s, which paved the way for his lecturing, teaching, and publishing his first cookbook: Hors D'Oeuvre and Canapés.

Though he lost his catering business after World War II, Beard launched The James Beard Cooking School in 1955, where he continued teaching men and women for the next thirty years.

After Beard’s passing in 1985, Peter Kump and friends took the advice of Julia Child and raised enough money to purchase the home where Beard always welcomed students, authors, chefs, and other food and beverage professionals.

The James Beard Foundation officially opened the James Beard House as a space for culinary exploration and excellence in 1986, and has since been supporting students and industry professionals by holding conferences, tastings, and donating more than $7 million in financial aid to over 1,850 recipients.

Over 200 restaurants, chefs, restaurateurs, and industry leaders from North Carolina to Hawaii, were recognized by the JBF for their diversity, dedication, and culinary excellence last week, and it’s not hard to see why.

What the James Beard Awards Mean

The JBF sets specific guides and restrictions for each of its categories, selecting seasoned players with at least five years of experience in their respective field (with the exceptions of Rising Star Chef of the Year, Outstanding Bar Program, and Outstanding Wine, Beer, or Spirits Professional). While we have certainly seen a few repeats from previous years, it’s without a doubt that the selections, both new and old, are honoring the foundation’s namesake by embodying what he truly believed the industry stood for: teachers that share the knowledge of cooking, who love the people around them, love the work they do, have a passion for eating great food and, most importantly, who know how to have a good time.

When asked about what being a James Beard Award semi-finalist means to her, three-time Rising Star Chef nominee Irene Li shares:

"I sometimes get embarrassed at being called a chef, much less a semi-finalist rising star chef, because nothing about me resembles a traditional chef, or the kind imagined by pop culture and the public. I'm not classically trained. I didn't slave in other kitchens under other chefs. I don't work on the line every night. I have immense respect for chefs who do, many of whom are friends, mentors, and heroes of mine and also featured by JBF this year. But my role at Mei Mei is to shape the growth of our business and to care for everyone involved in it, as well as to look at the bigger pictures of the restaurant industry, our food system, and our society at large (I also plunge the toilets when they get clogged).

What I really do is work with food and with people - farmers, staff, guests, community members and partners. That's where my passion lies, and it takes a lot of forms beyond the kitchen - speaking at conferences, teaching cooking classes, introducing my favorite farmers to my favorite chefs. We're trying to build a better, more connected, more awesome world through food. I am deeply honored that this work is deemed worthy of recognition."

IMG_7178.jpgIrene Li of Mei Mei, Rising Star Chef of the Year 2018 Semi-Finalist

The James Beard Awards gives the opportunity to shed light to the great things these industry leaders do, not only for their restaurants or for their team, but for the impact they have for their community - and for the love of food (and drinks!). They are the folks that are constantly shaping and reshaping what we understand about traditional cuisine, beverages, and dining, and making it all their own.

Without further ado, here were the winners this year. The category requirements are listed below. Plus, we give special mention to restaurants using Toast that have been selected as finalists!

2018 James Beard Foundation Restaurant Design Winners

2018 James Beard Foundation Restaurant Design Awards

For the best restaurant design or renovation in North America since January 1, 2015.

75 seats and under

Firm: The MP Shift
Designers: Amy Morris, Anna Polonsky, and Julie Nerenberg
Project: De Maria, New York City, New York - Toast customer!

76 seats and over

Firms: Aidlin Darling Design with a l m project
Designers: Joshua Aidlin, David Darling, Adam Rouse, and Andrea Lenardin Madden
Project: In Situ, San Francisco - Toast customer!

2018 James Beard Foundation Restaurant and Chef Awards

Best New Restaurant

A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.

Congratulations to JuneBaby in Seattle, Washington.

Outstanding Baker

Congratulations to Belinda Leong and Michel Suas of B. Patisserie in San Francisco, California.

Outstanding Pastry Chef

A chef or baker who prepares breads, pastries or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.

Congratulations to Dolester Miles of Highlands Bar & Grill in Birmingham, Alabama.

Outstanding Bar Program

A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service.

Congrats to Cure in New Orleans, Louisiana.

Outstanding Chef

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.

Congratulations to Gabrielle Hamilton of Prune in New York City, New York.

Outstanding Restaurant

A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years.

Congratulations to Highlands Bar & Grill in Birmingham, Alabama.

Outstanding Restaurateur

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 won a James Beard Foundation chef award in the past five years.

Congratulations to Caroline Styne of The Lucques Group (Lucques, a.o.c., Tavern, and others) in Los Angeles, California.

Outstanding Wine Program

A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.

Congratulations to FIG in Charleston, South Carolina.

Outstanding Wine, Beer, or Spirits Professional

A beer, wine or spirits professional who has made a significant national impact on the restaurant industry.

Congratulations to Miljenko Grgich from Grgich Hills Estate in Rutherford, California.

Outstanding Service

Congratulations to Zuni Café in San Francisco, California.

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 impact on the industry in years to come.

Congratulations to Camille Cogswell of Zahav in Philadelphia, Pennsylvania.

Best Chef: (Region)

Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.

  • Great Lakes (IL, IN, MI, OH): Congratulations to Abraham Conlon of Fat Rice in Chicago, Illinois
  • Mid-Atlantic (D.C., DE, MD, NJ, PA, VA): Congratulations to Jeremiah Langhorne of The Dabney in Washington, D.C.
  • Midwest (IA, KS, MN, MO, NE, ND, SD, WI): Congratulations to Gavin Kaysen of Spoon and Stable in Minneapolis, Minnesota
  • New York City (Five Boroughs): Congratulations to missy Robbins of Lilia in Brooklyn, New York.
  • Northeast (CT, MA, ME, NH, NY STATE, RI, VT): Congratulations to Karen Akunowicz of Myers + Chang in Boston, Massachusetts.
  • Northwest (AK, ID, MT, OR, WA, WY): Congratulations to Edouardo Jordan of Salare in Seattle, Washington.
  • South (AL, AR, FL, LA, MS, PR): Congratulations to Nina Compton of Compère Lapin in New Orleans, Louisiana.
  • Southeast (GA, KY, NC, SC, TN, WV): Congratulations to Rodney Scott of Rodney Scott's BBQ in Charleston, South Carolina.
  • Southwest (AZ, CO, NM, OK, TX, UT): Congratulations to Alex Seidel of Mercantile Dining and Provision in Denver, Colorado.
  • West (CA, HI, NV): Congratulations to Dominique Crenn of Atelier Crenn in San Francisco, California. Toast customer!

Who's Who of Food & Beverage in America Inductees

Renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry.

Congratulations to:

  • Jody Adams
    Chef/Owner, TRADE, Porto, and Saloniki
    Boston, Massachusetts - Toast customer!
  • Lally Brennan and Ti Adelaide Martin
    Co-Proprietors, Commander’s Palace
    New Orleans, Louisiana
  • Allison Hooper
    Co-Founder, Vermont Creamery
    Websterville, Vermont
  • Daniel Johnnes
    Wine Director, The Dinex Group
    New York City, New York

Among the greats in the list of finalists, we would particularly like to give a shout out to the chefs, bartenders, restaurateurs and restaurants that are a part of our Toast family. We are all extremely proud of the relentless work that you produce, and for the impact that you have in our community.

Congratulations to all of the 2018 James Beard Award Winners and Semi-Finalists!


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