These chefs and restaurants are the 2024 James Beard Award recipients.

The James Beard Awards, renowned as the Oscars of the culinary world, honored chefs and restaurants on Monday night, shedding light on diverse cultures and regions that have often gone unrecognized in the realm of gastronomy in the United States.

At Dakar NOLA, the recipient of the Best New Restaurant award, Chef Serigne Mbaye artfully integrates his West African heritage with New Orleans ingredients, offering a contemporary Senegalese tasting menu.

“I always believed West Africa had a story to tell,” said Mbaye during the awards ceremony held at the Lyric Opera in Chicago, although he had previously prepared classic Creole and French dishes at other establishments. “That belief kept me motivated.”

Langbaan in Portland, Oregon, awarded Outstanding Restaurant, reimagines traditional Thai cuisine by infusing Pacific Northwest ingredients into a five-course tasting selection.

Outstanding Chef honoree Michael Rafidi dedicated his recognition to the Palestinian community worldwide in his acceptance remarks. The innovative interpretations of classic Arabic flavors at Albi, his Michelin-starred restaurant in Washington, DC, are deeply influenced by his familial ties to Ramallah.

The 2024 award winners reflect diverse heritages hailing from countries such as the Philippines, Mexico, Japan, Peru, Vietnam, and Senegal, serving cuisine across the U.S. This year’s awards also highlighted establishments in numerous smaller cities and states that have historically not received James Beard recognition.

“Two words never mentioned here before: West Virginia,” remarked Paul Smith, chef at 1010 Bridge in Charleston, West Virginia, winner of Best Chef: Southeast. Lula Drake Wine Parlour in Columbia, South Carolina, was acknowledged for Outstanding Wine and Other Beverages Program. Chefs from Mission, Texas; Mystic, Connecticut; and Easton, Maryland were also recognized.

For several award winners, this recognition symbolizes the pinnacle of a transformative journey.

Masako Morishita, who originates from Japan, transitioned to Washington, DC, where she cheered for the Washington Commanders. Atsuko Fujimoto arrived in Portland, Maine, 23 years ago, with no prior experience in a professional kitchen.

They carved out new paths within the culinary landscape.

“It feels surreal, like my wildest American dream has come to fruition,” Morishita expressed, having received the Emerging Chef Award for her Japanese comfort food at Perry’s, a long-standing restaurant revived under her leadership in DC’s Adams Morgan neighborhood.

Fujimoto, the mastermind behind Norimoto Bakery in Portland, Maine, was honored with the Outstanding Baker award.

Overcoming challenges demands resilience and strength; keep striving forward.

Numerous challenges encountered by the restaurant industry—and society at large—were brought to the forefront throughout the evening, including climate change, sustainability, inclusivity, and mental health awareness.

A select group of honorees received achievement awards that night, including the celebrated food writer, editor, novelist, and television personality Ruth Reichl, awarded for Lifetime Achievement recognition. Reichl previously served as a food critic for The New York Times and as editor-in-chief for Gourmet Magazine.

Reichl expressed gratitude to the James Beard Foundation and the prominent figures in the culinary world for the transformative experience she has witnessed in American food culture during her lifetime.

“You all revolutionized the way we dine, creating a delicious movement where individuals truly understand that eating is an ethical responsibility, and our culinary choices carry weight. This fills me with hope for the future,” she remarked.

Before the livestreamed ceremony on Eater’s website, Reichl was queried on the red carpet about the origin of the phrase “Oscars of the food world.” To her astonishment, she learned that she had coined it in her coverage of the inaugural awards over 30 years ago.

The nonprofit James Beard Foundation was formed in 1986, shortly after the passing of culinary pioneer James Beard, “to celebrate, support and elevate the people behind America’s food culture.” The initial awards ceremony took place in 1991.

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

The foundation has confronted controversies in recent years, leading to the introduction of new policies, procedures, and a revised code of ethics in 2022, sparked by critiques over a lack of diversity and allegations of misconduct among chefs. Last year, the vetting process for chef behavior itself incited controversy.

Several award winners expressed optimism that the changes within the industry will contribute to the evolution of culinary culture.

“As I stand here today, my greatest hope is for our industry to keep making ethical strides. We must continue to strive for diversity and inclusion, as well as support women-led teams, which have proven to be extremely effective,” expressed Gregory Gourdet, who secured his third James Beard Award within three years, claiming the title of Best Chef: Pacific Northwest on Monday.

Gourdet recounted his move to Portland, Oregon, in 2008 from New York, after exiting rehabilitation “broken and miserable,” rediscovering his purpose as a chef by creating a vibrant hub for Haitian culture at his restaurant Kann.

“I dream that as we gradually continue to make the right choices, future generations will have a better experience than we do, and in turn, that the following generation will still do even better. We can break away from the generational trauma that has held us hostage within our industry.”

2024 Restaurant and Chef Awards: Unveiling the finalists and winners that celebrate culinary brilliance and innovation.

Outstanding restaurateur acclaimed for their culinary excellence, service, and overall dining experience, elevating standards within the gastronomy sphere.

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 artist recognized for their creativity and excellence in the kitchen, consistently providing remarkable 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

Exceptional dining experiences paired with top-notch service and delectable cuisine—a must-visit for food enthusiasts.

The Compound, Santa Fe, NM

Convenience West, Marfa, TX

WINNER: Langbaan, Portland, OR

Mixtli, San Antonio, TX

Vestige, Ocean Springs, MS

Rising culinary star showcasing innovative dishes and redefining modern cuisine through creativity and passion.

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 Establishment

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 Bakery: Serving delicious, freshly baked goods crafted with premium ingredients and a passion for flavor.

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 renowned for crafting exquisite desserts and pastries—a true display of culinary artistry.

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

Remarkable service, a welcoming ambiance, and meticulous attention to detail create an unforgettable guest experience.

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 Programs

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 Categorized by Region: Discover the finest culinary talents from across various locations globally.

Best Chef: California – Honoring culinary brilliance within the Golden State, replete with innovative dishes and vibrant 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 – 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 (Washington, D.C., Delaware, Maryland, New Jersey, Pennsylvania, 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 (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

Leading chefs in New York State, emphasizing exceptional culinary artistry and creativity, showcasing the finest local cuisine.

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 for the Northeastern region, including Connecticut, Massachusetts, Maine, New Hampshire, Rhode Island, and 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 (Georgia, Kentucky, North Carolina, South Carolina, Tennessee, 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