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James Beard Foundation Award

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Ceremony date
  
April 24, 2017, 5:00 PM PDT

Winners
  
Suzanne GoinLucques, Suzanne Goin, Outstanding Chef, Outstanding Chef, Daniela Soto-InnesCosme, Daniela Soto-Innes, Rising Star Chef of the Year, Rising Star Chef of the Year, Alinea, Alinea, Outstanding Restaurant, Outstanding Restaurant, Shaya, Shaya, Best New Restaurant, Best New Restaurant, Osteria MozzaDahlia Narvaez, Osteria Mozza, Outstanding Pastry Chef, Outstanding Pastry Chef, Bern's Steak House, Bern's Steak House, Outstanding Wine Program, Outstanding Wine Program, Ken FriedmanThe Spotted Pig - The Breslin - Tosca Café, Ken Friedman, Outstanding Restaurateur, Outstanding Restaurateur, Tandy WilsonCity House, Tandy Wilson, Best Chef: Southeast, Best Chef: Southeast, Justin YuOxheart, Justin Yu, Best Chef: Southwest, Best Chef: Southwest, Maison Premiere, Maison Premiere, Outstanding Bar Program, Outstanding Bar Program, Justin DevillierLa Petite Grocery, Justin Devillier, Best Chef: South, Best Chef: South, Paul BerglundThe Bachelor Farmer, Paul Berglund, Best Chef: Midwest, Best Chef: Midwest, Zahav: A World of Israeli CookingMichael Solomonov - Steven Cook, Zahav: A World of Israeli Cooking, Cookbook of the Year, Cookbook of the Year, Aaron SilvermanRose's Luxury, Aaron Silverman, Best Chef: Mid-Atlantic, Best Chef: Mid-Atlantic, Brooks' House of BBQBeth Brooks - Ryan Brooks, Brooks' House of BBQ, Award for America's Classics, Award for America's Classics, Al Ameer RestaurantKhalil Ammar - Zaki Hashem, Al Ameer Restaurant, Award for America's Classics, Award for America's Classics, Rancho de Chimayó RestauranteFlorence Jaramillo, Rancho de Chimayó Restaurante, Award for America's Classics, Award for America's Classics, Matt's Place Drive-InBrad Cockhill - Robin Cockhill, Matt's Place Drive-In, Award for America's Classics, Award for America's Classics, Bully’s RestaurantTyrone Bully - Greta Brown Bully, Bully’s Restaurant, Award for America's Classics, Award for America's Classics, Zak PelaccioFish & Game, Zak Pelaccio, Best Chef: Northeast, Best Chef: Northeast, Michael AnthonyGramercy Tavern, Michael Anthony, Outstanding Chef, Outstanding Chef, Jessica LargeyManresa, Jessica Largey, Rising Star Chef of the Year, Rising Star Chef of the Year, Blue Hill at Stone BarnsDan Barber - Laureen Barber - David Barber, Blue Hill at Stone Barns, Outstanding Restaurant, Outstanding Restaurant, Bâtard, Bâtard, Best New Restaurant, Best New Restaurant, Christina Tosi, Christina Tosi, Outstanding Pastry Chef, Outstanding Pastry Chef, A16, A16, Outstanding Wine Program, Outstanding Wine Program, Jason StanhopeFig, Jason Stanhope, Best Chef: Southeast, Best Chef: Southeast, Aaron FranklinFranklin Barbecue, Aaron Franklin, Best Chef: Southwest, Best Chef: Southwest, The Violet Hour, The Violet Hour, Outstanding Bar Program, Outstanding Bar Program, Alon ShayaDomenica, Alon Shaya, Best Chef: South, Best Chef: South, Gerard CraftNiche, Gerard Craft, Best Chef: Midwest, Best Chef: Midwest, Yucatán: Recipes from a Culinary ExpeditionDavid Sterling, Yucatán: Recipes from a Culinary Expedition, Cookbook of the Year, Cookbook of the Year, Spike GjerdeWoodberry Kitchen, Spike Gjerde, Best Chef: Mid-Atlantic, Best Chef: Mid-Atlantic, GuelaguetzaThe Lopez Family, Guelaguetza, Award for America's Classics, Award for America's Classics, Sevilla Restaurant & BarJose Lloves - Bienvenido Alvarez, Sevilla Restaurant & Bar, Award for America's Classics, Award for America's Classics, Archie’s WaesideRobert Rand, Archie’s Waeside, Award for America's Classics, Award for America's Classics, Sally Bell’s KitchenScott Jones - Martha Crowe Jones, Sally Bell’s Kitchen, Award for America's Classics, Award for America's Classics, Beaumont InnDixon Dedman - Chuck Dedman - Elizabeth Dedman, Beaumont Inn, Award for America's Classics, Award for America's Classics, Barry MaidenHungry Mother, Barry Maiden, Best Chef: Northeast, Best Chef: Northeast, Blaine WetzelThe Willows Inn on Lummi Island, Blaine Wetzel, Best Chef: Northwest, Best Chef: Northwest

Nominees (2017)
  
Gabrielle HamiltonPrune, Gabrielle Hamilton, Michael SolomonovZahav, Michael Solomonov, Donald LinkHerbsaint, Donald Link, Christopher KostowThe Restaurant at Meadowood, Christopher Kostow, David KinchManresa, David Kinch, Brady WilliamsCanlis, Brady Williams, Jenner TomaskaNext, Jenner Tomaska, Zachary EngelShaya, Zachary Engel, Matt RudofkerMomofuku Ssäm Bar, Matt Rudofker, Camille CogswellZahav, Camille Cogswell, Topolobampo, Topolobampo, The Spotted Pig, The Spotted Pig, Highlands Bar and Grill, Highlands Bar and Grill, Quince, Quince, Momofuku Noodle Bar, Momofuku Noodle Bar, Frasca Food and Wine, Frasca Food and Wine, Le Coucou, Le Coucou, Pineapple and Pearls, Pineapple and Pearls, In Situ, In Situ, Tartine Manufactory, Tartine Manufactory, Olmsted, Olmsted, RépubliqueMargarita Manzke, République, Willa JeanKelly Fields, Willa Jean, Highlands Bar and GrillDolester Miles, Highlands Bar and Grill, Oleana RestaurantMaura Kilpatrick, Oleana Restaurant, DanielGhaya Oliveira, Daniel, Emeril's New Orleans, Emeril's New Orleans, Canlis, Canlis, Miller Union, Miller Union, Benu, Benu, Fig, Fig, Kevin BoehmBoka Restaurant Group, Kevin Boehm, Rob KatzBoka Restaurant Group, Rob Katz, JoAnn ClevengerUpperline, JoAnn Clevenger, Ken OringerCoppa - Uni - Toro, Ken Oringer, Caroline StyneThe Lucques Group, Caroline Styne, Stephen StarrStarr Restaurant Organization, Stephen Starr, Ryan SmithStaplehouse, Ryan Smith, Michael HudmanAndrew Michael Italian Kitchen, Michael Hudman, Edward Lee610 Magnolia, Edward Lee, John C FleerRhubarb, John C Fleer, Andrew TicerAndrew Michael Italian Kitchen, Andrew Ticer, Steven F SatterfieldMiller Union, Steven F Satterfield, Steve McHughCured, Steve McHugh, Hugo OrtegaHugo’s, Hugo Ortega, Martín RiosRestaurant Martín, Martín Rios, Bryce GilBarley Swine, Bryce Gil, Steven RedzikowskiAcorn, Steven Redzikowski, Jianyun YeMala Sichuan Bistro, Jianyun Ye, Cure, Cure, Clyde Common, Clyde Common, Arnaud's French 75 Bar, Arnaud's French 75 Bar, The Dead Rabbit Grocery and Grog, The Dead Rabbit Grocery and Grog, Bar Agricole, Bar Agricole, Jose EnriqueJose Enrique, Jose Enrique, Rebecca WilcombHerbsaint, Rebecca Wilcomb, Slade RushingBrennan's, Slade Rushing, Nina ComptonCompère Lapin, Nina Compton, Vishwesh BhattSnackbar, Vishwesh Bhatt, Justin CarlisleArdent, Justin Carlisle, Kevin NashanSidney Street Café, Kevin Nashan, Kevin WillmannFarmhaus, Kevin Willmann, Steven BrownTilia, Steven Brown, Cindy WolfCharleston, Cindy Wolf, Tom CunananBad Saint, Tom Cunanan, Greg VernickVernick Food & Drink, Greg Vernick, Rich LandauVedge, Rich Landau, Amy BrandweinCentrolina, Amy Brandwein, Mike WileyEventide Oyster Co, Mike Wiley, Karen AkunowiczMyers + Chang, Karen Akunowicz, Susan RegisShepard, Susan Regis, Cassie PiumaSarma, Cassie Piuma, Andrew TaylorEventide Oyster Co, Andrew Taylor, Benjamin Suklebirch restaurant, Benjamin Sukle, Justin WoodwardCastagna, Justin Woodward, Greg DentonOx, Greg Denton, Katy MillardCoquine, Katy Millard, Rachel YangJoule, Rachel Yang, Edouardo JordanSalare Restaurant, Edouardo Jordan, Gabrielle Quiñónez DentonOx, Gabrielle Quiñónez Denton, Seif ChirchiJoule, Seif Chirchi, Ignacio MattosEstela, Ignacio Mattos, Missy RobbinsLilia, Missy Robbins, Marco CanoraHearth, Marco Canora, Anita LoAnnisa, Anita Lo, Erling Wu-BowerNico Osteria, Erling Wu-Bower, Abraham ConlonFat Rice, Abraham Conlon, Beverly KimParachute, Beverly Kim, Lee WolenBoka, Lee Wolen, Terra, Terra, Galatoire's, Galatoire's, Zahav, Zahav, Marea, Marea, Greg WadePublican Quality Meats, Greg Wade, Ken ForkishKen's Artisan Bakery, Ken Forkish, Michel Suasb patisserie, Michel Suas, Zachary GolperBien Cuit, Zachary Golper, Belinda Leongb patisserie, Belinda Leong, Allagash Brewing CompanyRob Tod, Allagash Brewing Company, Foggy Ridge CiderDiane Flynt, Foggy Ridge Cider, Dogfish Head BrewerySam Calagione, Dogfish Head Brewery, Grgich Hills EstateMike Grgich, Grgich Hills Estate, Zalto GlassAldo Sohm, Zalto Glass

James beard foundation awards 2012 open


The James Beard Foundation Awards are annual awards presented by the James Beard Foundation for excellence in cuisine, culinary writing, and culinary education in the United States. The Awards were established in 1990 and are often called "The Oscars of Food." Held on the first weekend in May, the Awards honor the finest chefs, restaurants, wine professionals, journalists, cookbook authors, restaurant designers, and other food professionals in the United States. The awards are voted on by more than 600 culinary professionals. Recipients receive a bronze medallion etched with the image of James Beard and a certificate from the Foundation.

Contents

James Beard Foundation Award Blog James Beard Foundation

The foundation also administers the Who's Who of Food and Beverage in America awards.

After spending 24 years in New York City, The James Beard Foundation announced that the Restaurant and Chef Awards will be presented in Chicago for the 2015 ceremony.

James Beard Foundation Award 2016 James Beard Foundation awards restaurant and chef semifinalists
James Beard Foundation Award Winners 2011 James Beard Foundation Book Broadcast amp Journalism

  • Outstanding Chef: Suzanne Goin, Lucques, Los Angeles, CA
  • Lifetime Achievement Award: Father Greg Boyle, Homeboy Industries, Los Angeles
  • Humanitarian of the Year: Leah Chase, Dooky Chase’s Restaurant ,New Orleans
  • Outstanding Restaurant: Alinea, Chicago, IL
  • Outstanding Bar Program: Maison Premiere, Brooklyn, NY
  • America's Classics: Al Ameer Restaurant, Dearborn, Michigan; Brooks' House of BBQ, Oneonta, New York; Bully’s Restaurant, Jackson, Mississippi; Matt's Place Drive-In, Butte, Montana; Rancho de Chimayó Restaurante, Chimayó, New Mexico
  • Rising Star Chef of the Year: Enrique Olvera, Cosme, New York, NY
  • Best New Restaurant: Shaya, New Orleans, LA
  • Best Chef: Mid-Atlantic: Aaron Silverman, Rose’s Luxury, Washington D.C.
  • Best Chef: Midwest: Paul Berglund, Bachelor Farmer, Minneapolis, MN.
  • Best Chef: Great Lakes: Curtis Duffy, Grace, Chicago, IL
  • Best Chef: New York: Jonathan Waxman, Barbuto, New York, NY
  • Best Chef: South: Justin Devillier, New Orleans, LA
  • Outstanding Baker: Joanne Chang, Flour, Boston, Massachusetts
  • Outstanding Pastry Chef: Dahlia Narvaez, Osteria Mozza, Los Angeles
  • Best Chef: Northeast: Zak Pelaccio, Fish & Game, Hudson, NY
  • Best Chef: Northwest: Renee Erickson, The Whale Wins, Seattle
  • Best Chef: South: Justin Devillier, La Petite Grocery, New Orleans
  • Best Chef: Southeast: Tandy Wilson, City House, Nashville
  • Best Chef: Southwest: Justin Yu, Oxheart, Houston
  • Best Chef: West:Jon Shook and Vinny Dotolo, Animal, Los Angeles
  • Outstanding Restaurateur: Ken Friedman, The Spotted Pig, The Breslin, Tosca Café, NYC
  • Outstanding Service: Eleven Madison Park, NYC
  • Outstanding Wine Beer or Spirits: Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
  • Outstanding Wine Program: Bern’s Steakhouse, Tampa, FL
  • Rising Star Chef of the Year: Daniela Soto-Innes, Cosme, NYC
  • Design Icon: The Four Seasons Restaurant, NYC

    • The 2016 James Beard Foundation Book Awards

    James Beard Foundation Award 2013 James Beard Foundation Awards Restaurant and Chef Semifinalists

  • American Cooking The Beetlebung Farm Cookbook Chris Fischer with Catherine Young (Little, Brown and Company)
  • Baking and Dessert Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More Sarah Owens (Roost Books)
  • Beverage The Oxford Companion to Wine Jancis Robinson and Julia Harding (Oxford University Press)
  • Cooking from a Professional Point of View NOPI: The Cookbook Yotam Ottolenghi and Ramael Scully (Ten Speed Press)
  • Focus on Health Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome Virginia Willis (Ten Speed Press)
  • General Cooking The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt (W. W. Norton & Company)
  • International Zahav: A World of Israeli Cooking Michael Solomonov and Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
  • Photography Near & Far: Recipes Inspired by Home and Travel Photographer: Heidi Swanson (Ten Speed Press)
  • Reference and Scholarship The Jemima Code: Two Centuries of African American Cookbooks Toni Tipton-Martin (University of Texas Press)
  • Single Subject A Bird in the Hand: Chicken Recipes for Every Day and Every Mood Diana Henry (Mitchell Beazley)
  • Writing and Literature Soda Politics: Taking on Big Soda (and Winning) Marion Nestle (Oxford University Press)
  • Vegetable Focused and Vegetarian V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks Michael Anthony (Little, Brown and Company)
  • Book of the Year: Zahav: A World of Israeli Cooking Michael Solomonov and Steven Cook (Rux Martin Books/Houghton Mifflin Harcourt)
  • Cookbook Hall of Fame: Deborah Madison


    • The 2016 James Beard Foundation Broadcast Media Awards

  • Documentary The Starfish Throwers Director: Jesse Roesler Producers: Jesse Roesler and Melody Gilbert Airs on: DirecTV Audience Network and iTunes
  • Outstanding Personality/Host Host: Vivian Howard A Chef’s Life Airs on: PBS
  • Outstanding Chef: Michael Anthony, Gramercy Tavern, New York, NY
  • Lifetime Achievement Award: Richard Melman, Lettuce Entertain You Enterprises, Chicago, IL
  • Humanitarian of the Year: Michel Nischan, Wholesome Wave, Bridgeport, CT
  • Outstanding Restaurant: Blue Hill at Stone Barns, Pocantico Hills, NY
  • America's Classics: Archie’s Waeside, Le Mars, IA; Beaumont Inn, Harrodsburg, KY; Guelaguetza, Los Angeles, CA; Sally Bell’s Kitchen, Richmond, VA; Sevilla Restaurant, New York, NY
  • Rising Star Chef of the Year: Jessica Largey, Manresa, Los Gatos, CA
  • Best New Restaurant: Bâtard, New York, NY
  • Outstanding Baker: Jim Lahey, Sullivan Street Bakery, New York, NY
  • Outstanding Bar Program: The Violet Hour, Chicago, IL
  • Outstanding Pastry Chef: Christina Tosi, Momofuku, New York, NY
  • Outstanding Restaurateur: Donnie Madia, One Off Hospitality Group, Chicago, IL
  • Outstanding Service: The Barn at Blackberry Farm, Walland, TN
  • Outstanding Wine Program: A16, San Francisco, CA
  • Outstanding Wine, Beer, or Spirits Professional: Rajat Parr, Mina Group, San Francisco, CA
  • Best Chef: Great Lakes: Jonathon Sawyer, The Greenhouse Tavern, Cleveland, OH
  • Best Chef: Mid-Atlantic: Spike Gjerde, Woodberry Kitchen, Baltimore, MD
  • Best Chef: Midwest: Gerard Craft, Niche, Clayton, MO
  • Best Chef: Northeast: Barry Maiden, Hungry Mother, Cambridge, MA
  • Best Chef: Northwest: Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
  • Best Chef: NYC: Mark Ladner, Del Posto, New York, NY
  • Best Chef: South: Alon Shaya, Domenica, New Orleans, LA
  • Best Chef: Southeast: Jason Stanhope, FIG, Charleston, SC
  • Best Chef: Southwest: Aaron Franklin, Franklin Barbecue, Austin, TX
  • Best Chef: West: Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco, CA
    • Book Awards
  • Cookbook of the Year: Yucatán: Recipes from a Culinary Expedition by David Sterling
  • Cookbook Hall of Fame: Barbara Kafka
  • American Cooking: Heritage by Sean Brock
  • Baking and Dessert: Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich
  • Beverage: Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold
  • Cooking from a Professional Point of View: Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns
  • Focus on Health: Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing by Keith Schroeder
  • General Cooking: The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking by Faith Durand and Sara Kate Gillingham
  • International: Yucatán: Recipes from a Culinary Expedition by David Sterling
  • Photography: In Her Kitchen: Stories and Recipes from Grandmas Around the World by Gabriele Galimberti
  • Reference and Scholarship: Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth
  • Single Subject: Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes by Jennifer McLagan
  • Vegetable Focused and Vegetarian: At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin
  • Writing and Literature: The Third Plate: Field Notes on the Future of Food by Dan Barber
    • Broadcast Media Awards
  • Podcast: The Feed Podcast; Hosts: Rick Bayless and Steve Dolinsky; Producers: Matt Cunningham and Steve Dolinsky
  • Radio Show/Audio Webcast: Hidden Kitchens World; Producers: The Kitchen Sisters (Davia Nelson and Nikki Silva)
  • Special/Documentary: Food Chains; Host: Forest Whitaker; Director: Sanjay Rawal; Producers: Hamilton Fish, Smriti Keshari, Eva Longoria, Sanjay Rawal, and Eric Schlosser
  • Television Program, in Studio or Fixed Location: Martha Stewart’s Cooking School; Host: Martha Stewart; Producers: Greta Anthony, Kimberly Miller Olko, Martha Stewart, Calia Brencsons-Van Dyk, and Lisa Wagner
  • Television Program, on Location: The Mind of a Chef; Host: Anthony Bourdain; Producers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia
  • Television Segment: CBS This Morning, "The Dish"; Hosts: Anthony Mason and Vinita Nair; Producers: Brian Applegate, Greg Mirman, and Marci Waldman
  • Video Webcast, Fixed Location and/or Instructional: ChefSteps; Hosts: Grant Lee Crilly and Chris Young; Producer: Richard B. Wallace
  • Video Webcast, on Location: food.curated; Host: Liza de Guia; Producer: Liza de Guia
  • Visual and Technical Excellence: Wall of Fire: A ChefSteps Story; Director: Sandy Smolan; Photographer and Editor: Reva Keller; Producers: Grant Crilly and Chris Young
  • Outstanding Personality/Host: Ina Garten; Show: Barefoot Contessa

    • 2014 winners

  • Outstanding Chef: Nancy Silverton, Pizzeria Mozza, Los Angeles, CA
  • Lifetime Achievement Award: Sirio Maccioni, Le Cirque, New York, NY
  • Humanitarian of the Year: Matt Haley, Rehoboth Beach, DE
  • Outstanding Restaurant: The Slanted Door, San Francisco, CA
  • America's Classics: Hansen's Sno Bliz, New Orleans, LA; Sokolowski's University Inn, Cleveland, OH; Nick's Italian Cafe, McMinnville, OR; Olneyville New York System, Providence, RI
  • Rising Star Chef: Jimmy Banos Jr., The Purple Pig, Chicago, IL; Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA
  • Outstanding Restaurateur: Barbara Lynch, Barbara Lynch Gruppo, Boston, MA
  • Outstanding Pastry Chef: Dominique Ansel, Dominique Ansel Bakery, New York, NY
  • Outstanding Service: The Restaurant at Meadowood, St. Helena, CA
  • Outstanding Bar Program: The Bar at the NoMad Hotel, New York, NY
  • Outstanding Wine Program: The Barn at Blackberry Farm, Walland, TN
  • Outstanding Wine, Beer, or Spirits Professional: Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
  • Best New Restaurant: Peche Seafood Grill, New Orleans, LA
  • Great Lakes Chef: Dave Beran, Next, Chicago, IL
  • Mid-Atlantic Chef: Vikram Sunderam, Rasika, Washington, D.C.
  • Midwest Chef: Justin Aprahamian, Milwaukee, WI
  • New York City Chef: April Bloomfield, The Spotted Pig
  • Northeast Chef: Jamie Bissonnette, Coppa, Boston, MA
  • Northwest Chef: Naomi Pomeroy, Beast, Portland, OR
  • South Chef: Ryan Prewitt, Peche Seafood Grill, New Orleans, LA; Sue Zemanick, Gautreau's, New Orleans, LA
  • Southeast Chef: Ashley Christensen, Poole's Downtown Diner, Raleigh, NC
  • Southwest Chef: Chris Shepherd, Underbelly, Houston, TX
  • West Chef: Daniel Patterson, Coi, San Francisco, CA
    • Broadcast and New Media Awards
  • Radio Show/Audio Webcast: This American Life; Host: Ben Calhoun; Area: Public Radio; Producer: Ben Calhoun
  • Special/Documentary: Eating Alabama; Network: PBS; Producers: Andrew Beck Grace and Bartley Powers
  • Television Program, In Studio or Fixed Location: Martha's Stewart's Cooking School; Host: Martha Stewart; Network: CBS; Producers: Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, Martha Stewart, Calia Van Dyk, and Lisa Wagner
  • Television Program, On Location: The Mind of a Chef; Host: Anthony Bourdain; Network: PBS; Producers: Jared Andrukanis, Anthony Bourdain, Joe Caterini, Chris Collins, Michael Steed, and Lydia Tenaglia
  • Television Segment: Friday Arts, Art of Food; Network: WHYY-TV TV; Producer: Monica Rogozinski
  • Video Webcast, Fixed Location and/or Instructional: Thirsty For...; Producers: Jay Holzer and Eric Slatkin
  • Video Webcast, On Location: Theperennialplate.com presents The Perennial Plate: Europe and South Asia; Hosts and Producers: Daniel Klein and Mirra Fine
  • Outstanding Personality/Host: Ina Garten; Show: Barefoot Contessa: Back to Basics; Network: Food Network
    • Book Awards
  • Cookbook of the Year: Historic Heston by Heston Blumenthal
  • Cookbook Hall of Fame: Diana Kennedy
  • American Cooking: The New Midwestern Table: 200 Heartland Recipes by Amy Thielen
  • Baking and Dessert: The Art of French Pastry by Jacquy Pfeiffer with Martha Rose Shulman
  • Beverage: The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Conigliaro
  • Cooking from a Professional Point of View: Historic Heston by Heston Blumenthal
  • Focus on Health: Gluten-Free Girl Every Day by Shauna James Ahern with Daniel Ahern
  • General Cooking: Smoke: New Firewood Cooking by Tim Byres
  • International: Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop
  • Photography: Historic Heston, Photographer: Romas Foord; Rene Redzepi: A Work in Progress, Photographer: Ali Kurshat Altinsoy, Ditte Isager, René Redzepi, Lars Williams, and the Noma Team
  • Reference and Scholarship: Soul Food: The Surprising Story of an American Cuisine One Plate at a Time by Adrian Miller
  • Single Subject: Culinary Birds: The Ultimate Poultry Cookbook by John Ash with James O. Fraioli
  • Vegetable Focused and Vegetarian: Vegetable Literacy by Deborah Madison
  • Writing and Literature: Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss
    • Journalism Awards
  • Cooking, Recipes or Instruction: Andy Ricker, Saveur, "The Star of Siam"
  • Distinguished Restaurant Review: Alan Richman, GQ, "Alan Richman Walks Into a Jewish Deli...", “The Elm: Is Brooklyn Ready for Sophisticated Dining?”, “ZZ’s, the Most Expensive 58 Minutes in New York Dining”
  • Food and Culture: John Birdsall, Lucky Peach, "America, Your Food Is So Gay"
  • Food and Travel: Nick Paumgarten, Bon Appétit, "Lunch at 8,500 Ft."
  • Food Coverage in a General-Interest Publication: The Wall Street Journal, "Off Duty" Section, Beth Kracklauer
  • Food Politics, Policy, and the Environment: Eli Saslow, The Washington Post, "Food Stamps"
  • Food-Related Columns: Adam Sachs, Bon Appétit, The Obsessivore
  • Group Food Blog: First We Feast
  • Health and Well-Being: Rachael Moeller Gorman, EatingWell, “The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth about Food Labels”
  • Humor: Lisa Hanawalt, Lucky Peach, "On the Trail with Wylie"
  • Individual Food Blog: Homesick Texan, Lisa Fain
  • Distinguished Writing: John Jeremiah Sullivan, Lucky Peach, "I Placed a Jar in Tennessee
  • Personal Essay: Fuchsia Dunlop, Lucky Peach, "Dick Soup"
  • Profile: Francis Lam, Lucky Peach, “A Day on Long Island with Alex Lee”
  • Publication of the Year: Civil Eats
  • Visual Storytelling: James Maikowski, Sara Parks, Patricia Sanchez, Stephen Scoble, and Fredrika Stjärne, Food & Wine, “Best New Chef All Stars”, “Oysters & Gumbo: A Chef’s New Orleans Party”, “Vegetables Now”
  • Wine, Spirits, and Other Beverages: Besha Rodell, Punch, "40 Ounces to Freedom"
  • Outstanding Chef: David Chang, Momofuku Noodle Bar, New York, NY; Paul Kahan, Blackbird, Chicago, IL (Tied)
  • Lifetime Achievement Award: Cecilia Chiang, San Francisco, CA
  • Humanitarian of the Year: Emeril Lagasse, Emeril Lagasse Foundation, New Orleans, LA
  • Outstanding Restaurant: Blue Hill Restaurant, New York, NY
  • American Classic: Frank Fat's Sacramento, CA
  • Great Lakes Chef: Stephanie Izard, Girl & the Goat, Chicago, IL
  • Mid-Atlantic Chef: Johnny Monis, Komi, Washington, D.C.
  • Midwest Chef: Colby Garrelts, Bluestem, Kansas City, MO
  • New York City Chef: Wylie Dufresne, wd~50
  • Northeast Chef: Melissa Kelly (chef), Primo, Rockland, ME
  • Northwest Chef: Gabriel Rucker, Le Pigeon, Portland, OR
  • South Chef: Tory McPhail, Commander's Palace, New Orleans, LA
  • Southeast Chef: Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
  • Southwest Chef: Jennifer Jasinski, Rioja, Denver, CO
  • West Chef: Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
    • Broadcast and New Media Awards
  • Radio Show/Audio Webcast: Fear of Frying; Host: Nina Barrett; Area: WBEZ; Producer: Lynette Kalsnes
  • Special/Documentary, Television or Video Webcast: The Restaurateur; Network: PBS; Producer: Roger Sherman (filmmaker)
  • Television Program, In Studio or Fixed Location: CBS Sunday Morning: "Eat, Drink and Be Merry"; Host: Charles Osgood; Network: CBS; Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders
  • Television Program, On Location: The Mind of a Chef; Host: Anthony Bourdain; Network: PBS; Producers: Anthony Bourdain, Joe Caterini, Alexandra Chaden, Jonathan Cianfrani, Christopher Collins, Peter Meehan, Michael Steed, and Lydia Tenaglia
  • Television Segment: Friday Arts, Art of Food; Network: WHYY-TV TV; Producer: Monica Rogozinski
  • Video Webcast, Fixed Location and/or Instructional: Liquor.com Presents How to Cocktail; Producers: Kit Codik, Scott Kritz and Noah Rothbaum
  • Video Webcast, On Location: Theperennialplate.com presents The Perennial Plate: Real Food World Tour; Hosts and Producers: Daniel Klein and Mirra Fine
  • Outstanding Personality/Host: Andrew Zimmern; Show: Bizarre Foods America; Network: Travel Channel
    • Book Awards
  • Cookbook of the Year: Gran Cocina Latina: The Food of Latin America by Maricel Presilla
  • Cookbook Hall of Fame: Anne Willan for her body of work
  • American Cooking: Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart
  • Baking and Dessert: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
  • Beverage: Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours by Jancis Robinson, Julia Harding, and José Vouillamoz
  • Cooking from a Professional Point of View: Toqué! Creators of a New Quebec Gastronomy by Normand Laprise
  • Focus on Health: Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Scott Mowbray and Ann Taylor Pittman
  • General Cooking: Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer
  • International: Jerusalem: A Cookbook by Yotam Ottolenghi & Sami Tamimi
  • Photography: What Katie Ate: Recipes and Other Bits & Pieces, Photographer: Katie Quinn Davies
  • Reference and Scholarship: The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
  • Single Subject: Ripe: A Cook in the Orchard by Nigel Slater
  • Vegetable Focused and Vegetarian: Roots: The Definitive Compendium with More Than 225 Recipes by Diane Morgan
  • Writing and Literature: Yes, Chef: A Memoir by Marcus Samuelsson

    • 2012 winners

  • Outstanding Chef: Daniel Humm, Eleven Madison Park, New York City, NY
  • Rising Star Chef of the Year: Christina Tosi, Momofuku Milk Bar, New York City, NY
  • Restaurant: Boulevard, San Francisco, CA
  • New Restaurant: Next, Chicago, Illinois
  • Restaurateur: Tom Douglas, Tom Douglas Restaurants, Seattle, WA
  • Pastry Chef: Mindy Segal, Mindy's HotChocolate, Chicago, IL
  • Wine Program: No. 9 Park, Boston, MA
  • Wine and Spirits Professional: Paul Grieco, Terroir, New York City, NY
  • Service: La Grenouille, New York City, NY
  • Great Lakes Chef: Bruce Sherman, North Pond, Chicago, IL
  • Mid-Atlantic Chef: Maricel Presilla, Chucharamama, Hoboken, NJ
  • Midwest Chef: Tory Miller, L'Etoile, Madison, WI
  • New York City Chef: Michael Anthony, Gramercy Tavern
  • Northeast Chef: Tim Cushman, O Ya, Boston, MA
  • Northwest Chef: Matt Dillon (chef), Sitka & Spruce, Seattle, WA
  • Pacific Chef: Matt Molina, Osteria Mozza, Los Angeles, CA
  • TIE Southeast Chef: Hugh Acheson, Five and Ten (restaurant), Athens, GA and Linton Hopkins, Restaurant Eugene, Atlanta, GA
  • Southwest Chef: Paul Qui, Uchiko, Austin, TX
  • South Chef: Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
  • Lifetime Achievement Award: Wolfgang Puck
    • Book Awards
  • Baking and Dessert: Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer
  • Cooking from a Professional Point of View: Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet
  • American Cooking: A New Turn in the South: Southern Flavors Reinvented for your Kitchen by Hugh Acheson
  • Beverage: Bitters: A Spirited History of Classic Cure-All, with Cocktails, Recipes & Formulas by Brad Thomas Parsons
  • General Cooking: Ruhlman's Twenty by Michael Ruhlman
  • International: The Food of Morocco by Paula Wolfert
  • Cookbook Hall of Fame: Home Cooking and More Home Cooking by Laurie Colwin
  • Cookbook of the Year: Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet
  • Photography: Notes from a Kitchen: A Journey Inside Culinary Obsession by Jeff Scott
  • Reference and Scholarship: Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Andrew P. Haley
  • Single Subject: All About Roasting by Molly Stevens
  • Focus on Health: Super Natural Every Day: Well-Loved Recipes from my Natural Foods Kitchen by Heidi Swanson
  • Writing and Literature: Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton

    • 2011 winners

  • Chef: José Andrés, Minibar, Washington, DC
  • Rising Star Chef of the Year: Gabriel Rucker, Le Pigeon, Portland, OR
  • Restaurant: Eleven Madison Park, New York
  • New Restaurant: ABC Kitchen, New York
  • Restaurateur: Richard Melman, Lettuce Entertain You Restaurants
  • Pastry Chef: Angela Pinkerton, Eleven Madison Park, New York
  • Wine Service: Belinda Chang, The Modern, New York
  • Wine and Spirits Professional: Julian Van Winkle III, Old Rip Van Winkle Distillery, Louisville, KY
  • Service: Per Se, New York
  • Great Lakes Chef: Alex Young, Zingerman’s Roadhouse, Ann Arbor, MI
  • Mid-Atlantic Chef: Michael Solomonov, Zahav, Philadelphia, PA
  • Midwest Chef: Isaac Becker, 112 Eatery, Minneapolis, MN
  • New York City Chef: Gabrielle Hamilton, Prune
  • Northeast Chef: Tony Maws, Craigie On Main, Cambridge, MA
  • Northwest Chef: Andy Ricker, Pok Pok, Portland, OR
  • Pacific Chef: Michael Tusk, Quince, San Francisco, CA
  • Southeast Chef: Andrea Reusing, Lantern, Chapel Hill, NC
  • Southwest Chef: TIE Saipin Chutima, Lotus of Siam, Las Vegas and Tyson Cole, Uchi, Austin, TX
  • South Chef: Stephen Stryjewski, Cochon, New Orleans, LA
  • Lifetime Achievement Award: Kevin Zraly
  • Reference & Scholarship Cookbook: Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitterman
    • Books Awards
  • Cookbook Hall of Fame: On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee
  • Cookbook of the Year: Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy
  • American Cooking: Pig: King of the Southern Table by James Villas
  • Baking and Dessert: Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce
  • Beverage: Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals by Jordan Mackay and Rajat Parr
  • Cooking from a Professional Point of View: Noma: Time and Place in Nordic Cuisine by René Redzepi
  • General Cooking: The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser
  • Healthy Focus: The Simple Art of EatingWell Cookbook by Jessie Price & the EatingWell Test Kitchen
  • International: Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young
  • Photography: Noma: Time and Place in Nordic Cuisine Photographer: Ditte Isager
  • Reference and Scholarship: Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitterman
  • Single Subject: Meat: A Kitchen Education by James Peterson
  • Writing and Literature: Four Fish: The Future of the Last Wild Food by Paul Greenberg
  • Chef: Tom Colicchio, Craft, New York
  • Rising Star Chef of the Year: Timothy Hollingsworth, The French Laundry, Yountville, CA
  • Restaurant: Daniel, Chef/Owner: Daniel Boulud, New York
  • New Restaurant: Marea, Chef/Partners: Michael White and Chris Cannon, New York
  • Restaurateur: Keith McNally, Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller's Liquor Bar, New York
  • Pastry Chef: Nicole Plue, Redd, Yountville, CA
  • Wine Service: Jean Georges, Wine Director: Bernard Sun, New York
  • Wine and Spirits Professional: John Shafer and Doug Shafer, Shafer Vineyards, Napa, CA
  • Service: Alinea, Chef/Owner: Grant Achatz, Chicago
  • Great Lakes Chef: Koren Grieveson, Avec, Chicago
  • Mid-Atlantic Chef: Jeff Michaud, Osteria, Philadelphia
  • Midwest Chef: Alexander Roberts, Restaurant Alma, Minneapolis
  • New York City Chef: Daniel Humm, Eleven Madison Park
  • Northeast Chef: Clark Frasier and Mark Gaier, Arrows, Ogunquit, ME
  • Northwest Chef: Jason Wilson, Crush, Seattle
  • Pacific Chef: David Kinch, Manresa, Los Gatos, CA
  • Southeast Chef: Sean Brock, McCrady's, Charleston, SC
  • Southwest Chef: Claude Le Tohic, Joël Robuchon, Las Vegas
  • South Chef: Michael Schwartz, Michael's Genuine Food & Drink, Miami
  • Lifetime Achievement Award: Ariane and Michael Batterberry, Founders, Food & Wine and Food Arts
  • Television Show, In Studio or Fixed Location: French Food at Home with Laura Calder; Host: Laura Calder; Network: Food Network Canada
  • Food-Related Columns: Rachel Wharton - Edible Brooklyn
    • Book Awards
  • Cookbook of the Year: The Country Cooking of Ireland by Colman Andrews
  • Cookbook Hall of Fame: A Book of Middle Eastern Food by Claudia Roden
  • American Cooking: Real Cajun by Donald Link with Paula Disbrowe
  • Baking and Dessert: Baking by James Peterson
  • Beverage: Been Doon So Long: A Randall Grahm Vinthology by Randall Grahm
  • Cooking from a Professional Point of View: The Fundamental Techniques of Classic Pastry Arts by The French Culinary Institute with Judith Choate
  • General Cooking: Ad Hoc at Home by Thomas Keller with Dave Cruz
  • Healthy Focus: Love Soup: 160 All-New Vegetarian Recipes from the Author of “The Vegetarian Epicure” by Anna Thomas
  • International: The Country Cooking of Ireland by Colman Andrews
  • Photography: Seven Fires: Grilling the Argentine Way Photographer: Santiago Soto Monllor
  • Reference and Scholarship: Encyclopedia of Pasta by Oretta Zanini de Vita
  • Single Subject: Pasta Sfoglia by Ron and Colleen Suhanosky with Susan Simon
  • Writing and Literature: Save the Deli by David Sax
  • Chef: Dan Barber, Blue Hill, New York
  • Rising Star Chef of the Year: Nate Appleman, A16, San Francisco
  • Restaurant: Jean Georges, Chef/Owners: Jean-Georges Vongerichten and Phil Suarez, New York
  • New Restaurant: Momofuku Ko, Chef/Owners: David Chang and Peter Serpico, New York
  • Restaurateur: Drew Nieporent, Myriad Restaurant Group, New York
  • Pastry Chef: Gina DePalma, Babbo, New York
  • Wine Service: Aldo Sohm, Le Bernardin, New York
  • Wine and Spirits Professional: Dale DeGroff, Dale DeGroff Co., New York
  • Service: Daniel, Owner: Daniel Boulud, New York
  • Great Lakes Chef: Michael Symon, Lola, Cleveland, OH
  • Mid-Atlantic Chef: Jose Garces, Amada, Philadelphia, PA
  • Midwest Chef: Tim McKee, La Belle Vie, Minneapolis, MN
  • New York City Chef: Gabriel Kreuther, The Modern
  • Northeast Chef: Rob Evans, Hugo's, Portland, ME
  • Northwest Chef: Maria Hines, Tilth, Seattle, WA
  • Pacific Chef: Douglas Keane, Cyrus, Healdsburg, CA
  • Southeast Chef: Mike Lata, Fig, Charleston, SC
  • Southwest Chef: Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas, NV
  • South Chef: John Currence, City Grocery, Oxford, MS
  • Lifetime Achievement Award: Ella Brennan
  • Newspaper or Magazine: Adam Platt, New York Magazine
    • Book Awards
  • Cookbook of the year: Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
  • American Cooking: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose
  • Baking and Dessert: Bakewise: The Hows and Whys of Successful Baking by Shirley O. Corriher
  • Beverage: WineWise: Your Complete Guide to Understanding, Selecting, and Enjoying Wine by Steven Kolpan, Brian H. Smith, and Michael A. Weiss, The Culinary Institute of America
  • Cooking from a Professional Point of View: Alnea by Grant Achatz
  • General Cooking: How to Cook Everything (Completely Revised Tenth Anniversary Edition) by Mark Bittman
  • Focus on Health: The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger
  • International: Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid
  • Photography: The Big Fat Duck Cookbook by Dominic Davies
  • Reference and Scholarship: The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg
  • Single Subject: Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
  • Writing and Literature: In Defense of Food by Michael Pollan
  • Cookbook Hall of Fame: Jane Grigson for her entire body of work, including: The Art of Charcuterie, Good Things, Jane Grigson’s Vegetable Book, The Mushroom Feast, & English Food

    • 2008 winners

  • Chef: Grant Achatz, Alinea, Chicago
  • Rising Star Chef of the Year: Gavin Kaysen, Café Boulud, New York
  • Restaurant: Gramercy Tavern, Chef/Owner: Danny Meyer and John Schaefer, New York
  • New Restaurant: Central Michel Richard, Chef/Owner: Michel Richard, Washington, D.C.
  • Restaurateur: Mario Batali and Joe Bastianich, Babbo Ristorante, New York
  • Pastry Chef: Elisabeth Prueitt and Chad Robertson, Tartine Bakery, San Francisco
  • Wine Service: John Ragan, Eleven Madison Park, New York
  • Wine and Spirits Professional: Terry Theise, Terry Theise Estate Selections, Silver Spring, MD
  • Service: Hiro Sone and Lisa Doumani, Terra, Helena, CA
  • Great Lakes Chef: Carrie Nahabedian, Naha, Chicago
  • Mid-Atlantic Chef: Eric Ziebold, CityZen, Washington, D.C.
  • Midwest Chef: Adam Siegel, Bartolotta's Lake Park Bistro, Milwaukee, WI
  • New York City Chef: David Chang, Momofuku Ssäm Bar
  • Northeast Chef: Patrick Conelly, Radius, Boston
  • Northwest Chef: Holly Smith, Café Juanita, Kirkland, WA
  • Pacific Chef: Craig Stoll, Delfina, San Francisco
  • Southeast Chef: Robert Stehling, Hominy Grill, Charleston, SC
  • Southwest Chef: Lachlan Mackinnon-Patterson, Frasca Food and Wine, Boulder, CO
  • South Chef: Michelle Bernstein, Michy's, Miami
  • Lifetime Achievement Award: Fritz Maytag
  • Newspaper or Magazine: Brad A. Johnson, Modern Luxury
    • Book Awards
  • Cookbook of the year: The River Cottage Meat Book by Hugh Fearnley-Whittingstall
  • Asian Cooking: My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King
  • American Cooking: A Love Affair with Southern Cooking by Jean Anderson
  • Baking and Dessert: Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart
  • Cooking from a Professional Point of View: The Fundamental Techniques of Classic Cuisine by The French Culinary Institute with Judith Choate
  • Enertaining: Dish Entertains by Trish Magwood
  • General Cooking: Cooking by James Peterson
  • Focus on Health: The EatingWell Diet by Jean Harvey-Berino
  • International: The Country Cooking of France by Anne Willan
  • Photography: The Country Cooking of France by France Ruffenach
  • Reference and Scholarship: A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America by Rowan Jacobsen
  • Single Subject: The River Cottage Meat Book by Hugh Fearnley-Whittingstall
  • Wine and Spirits: Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar by David Wondrich
  • Writing and Literature: Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver
  • Cookbook Hall of Fame: Couscous and Other Good Food from Morocco by Paula Wolfert

    • 2007 winners

    More than 1,600 people attended the 2007 awards reception at New York's Lincoln Center.

  • Chef: Michel Richard, Michel Richard Citronelle, Washington, DC
  • Rising Star Chef of the Year: David Chang (chef), Momofuku Noodle Bar, New York
  • Restaurant: Frontera Grill, Chef/Owner: Rick Bayless and Deann Bayless, Chicago
  • New Restaurant: L'Atelier de Joël Robuchon, Chef/Owner: Joël Robuchon, New York
  • Restaurateur: Thomas Keller, The French Laundry, Yountville, CA
  • Pastry Chef: Michael Laiskonis, Le Bernardin, New York
  • Wine Service: Mark Slater, Michel Richard Citronelle, Washington, D.C.
  • Wine and Spirits Professional: Paul Draper, Ridge Vineyards, Cupertino, CA
  • Service: Rick Tramonto, Gale Gand, and Rich Melman, Tru, Chicago
  • Great Lakes Chef: Grant Achatz, Chicago
  • Mid-Atlantic Chef: R.J. Cooper III, Vidalia, and Frank Ruta, Palena, both in Washington, D.C.
  • Midwest Chef: Celina Tio, The American Restaurant, Kansas City, MO
  • New York City Chef: David Waltuck, Chanterelle
  • Northeast Chef: Frank McClelland, L'Espalier, Boston
  • Northwest Chef: John Sundstrom, Lark, Seattle
  • Pacific Chef: Traci Des Jardins, Jardinière, San Francisco
  • Southeast Chef: Scott Peacock, Watershed, Decatur, GA
  • Southwest Chef: Nobuo Fukuda, Sea Saw, Scottsdale, AZ
  • South Chef: Donald Link, Herbsaint, New Orleans
  • Newspaper or Magazine: Rebekah Denn, Seattle Post-Intelligencer
    • Book Awards
  • Asian Cooking: Cradle of Flavor by James Oseland
  • Baking and Dessert: Baking: From my Home to Yours by Dorie Greenspan
  • Cooking from a Professional Point of View: Grand Livre De Cuisine: Alain Ducasse's Desserts and Pastries by Alain Ducasse and Frederic Robert
  • Entertaining: The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison and Bill Jamison
  • Healthy Focus: Whole Grains Every Day, Every Way by Loma Sass
  • Food of the Americas: The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee
  • General: Tasty: Get Great Food on the Table Every Day by Roy Finamore
  • International: The Soul of a New Cuisine by Marcus Samuelsson
  • Cookbook Hall of Fame: Moosewood Cookbook by Mollie Katzen
  • Cookbook of the Year: The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee
  • Photography: Michael Mina by Karl Petzke
  • Reference: What to Eat by Marion Nestle
  • Single Subject: The Essence of Chocolate by John Scharffenberger and Robert Steinberg
  • Wine and Spirits: Romancing the Vine by Alan Tardi
  • Writing on Food: The Omnivore's Dilemma by Michael Pollan
  • Newspaper: Jonathan Gold,
  • Magazine: Patric Kuh,
    • Book Awards
  • Baking and Desserts: Dough: Simple Contemporary Bread by Nick Malgieri
  • Cooking from a Professional Point of View: Sunday Suppers at Lucques by Suzanne Goin
  • Entertaining and Special Occasions: Simple Soirées: Seasonal Meanus for Sensational Dinner Parties by Peggy Knickerbocker
  • Healthy Focus: Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simonds
  • Food of the Americas: The New American Cooking by Joan Nathan
  • General: The Cook's Book by Jill Norman
  • International: Molto Italiano by Mario Batali
  • Cookbook Hall of Fame: An Invitation to Indian Cooking by Madhur Jaffrey
  • Cookbook of the Year: Hungry Planet: What the World Eats by Peter Menzel and Faith D'Aluisio
  • Photography: Nobu Now by Elichi Takahashi
  • Reference: Cheese: A Connoisseur's Guide to the World's Best by Max McCalman and David Gibbons
  • Single Subject: Bones: Recipes, History & Lore by Jennifer McLagan
  • Wine and Spirits: Whiskey by Michael Jackson
  • Writings on Food: Hungry Planet: What the World Eats by Peter Menzel and Faith D'Aluisio
  • Newspaper: Jonathan Gold,
  • Magazine: Alan Richman,
    • Book Awards
  • Baking and Desserts: A Blessing of Bread: Recipes and Rituals, Memories and Mitzvah by Maggie Glezer
  • Cooking from a Professional Point of View: John Ash Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher by John Ash and Amy Mintzer
  • Entertaining and Special Occasions: Serena, Food & Stories by Serena Bass
  • Focus on Health: The New Mayo Clinic Cookbook by Maureen Callahan, R.D. & Cheryl Forberg, R.D.
  • Food of the Americas: Food of the Americas: Native Recipes and Traditions by Fernando and Marlene Divina
  • General: Weir Cooking in the City by Joanne Weir
  • International: Provence Cookbook by Patricia Wells
  • KitchenAid Cookbook Hall of Fame: The Great Scandinavian Baking Book by Beatrice Ojakangas
  • KitchenAid Cookbook of the Year: Rick Stein's Complete Seafood by Rick Stein
  • Photography: Bouchon by Deborah Jones
  • Reference: On Food and Cooking by Harold McGee
  • Single Subject: All About Braising by Molly Stevens
  • Vegetarian: Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks
  • Wine and Spirits: Scotch Whisky by Charles MacLean
  • Writing on Food: Last Chance to Eat by Gina Mallet
  • Newspaper: Alison Cook Houston Chronicle
  • Magazine: Alan Richman, GQ
    • Book Awards
  • Baking: The Secrets of Baking: Simples Techniques for Sophisticated Desserts by Sherry Yard
  • Cooking from a Professional Point of View: Flavor by Rocco DiSpirito
  • Cooking of the Americas: It's All American Food by David Rosengarten
  • General: The Quick Recipe by the editors of Cook's Illustrated Magazine
  • Healthy Focus & Vegetarian: Taste Pure and Simple by Michel Nischan with Mary Goodbody
  • International: From Curries to Kebabs by Madhur Jaffrey
  • KitchenAid Cookbook Hall of Fame: The Modern Art of Chinese Cooking: Techniques & Recipes by Barbara Tropp
  • KitchenAid Cookbook of the Year: The King Arthur Flour Baker's Companion by PJ Hamel
  • Photography: Shunju: New Japanese Cuisine by Michele Tabozzi
  • Single Subject: The All American Cheese and Wine Book by Laura Werlin
  • Tools & Techniques: BBQ USA by Steven Raichlen
  • Wine and Spirits: Wines of South America by Monty Waldin
  • Writing and Reference: A Thousand Years Over a Hot Stove by Laura Schenone

    • 2003 winners

  • Best Chef: California: Hiro Sone, Terra; St. Helena, CA
  • Best Chef: Mid-Atlantic: Jose Andres, Jaleo; Washington, DC
  • Best Chef: Midwest: Takashi Yagihashi, Tribute; Farmington Hills, MI
  • Best Chef: New York City: Marcus Samuelsson, Aquavit; New York, NY
  • Best Chef: Northeast: Barbara Lynch, No. 9 Park; Boston, MA
  • Best Chef: Pacific Northwest: George Mavrothalassitis, Chef Mavro Restaurant; Honolulu, HI
  • Best Chef: Southeast: Anne Quatrano and Clifford Harrison, Bacchanalia; Atlanta, GA
  • Best Chef: Southwest: Chris Bianco, Pizzeria Bianco; Phoenix, AZ
  • Best New Restaurant: L’Impero; New York, NY
  • Outstanding Chef: Eric Ripert, Le Bernardin; New York, NY
  • Outstanding Pastry Chef: Karen Barker, Magnolia Grill; Durham, NC
  • Outstanding Restaurant: Zuni Cafe; San Francisco, CA
  • Outstanding Service: The French Laundry; Yountville, CA
  • Outstanding Wine & Spirits Professional: Fritz Maytag; Anchor Brewing Co.; San Francisco, CA
  • Outstanding Wine Service: Daniel; New York, NY
  • Rising Star Chef: Grant Achatz, Trio; Evanston, IL
  • Humanitarian of the Year: Julia Erickson; New York, NY
  • Lifetime Achievement Award: Marion Cunningham; Walnut Creek, CA
  • Outstanding Restaurant Design: Vicente Wolf Associates, L’Impero Restaurant; New York, NY
  • Outstanding Restaurant Graphics: Three Wide Marketing, 40 Sardines; Overland Park, KS

    • Book Awards

  • Cookbook Hall of Fame: The Edna Lewis Cookbook, In Pursuit of Flavor, The Taste of Country Cooking and Gift of Southern Cooking by Edna Lewis
  • Cookbook of the Year: Zuni Cafe Cookbook by Judy Rodgers
  • Americana: Foods of the Southwest Indian Nations by Lois Ellen El Frank
  • Baking: Baking in America by Greg Patent
  • Best Food Photography: Belinda Jeffery’s Tried and True Recipes, photographer Rodney Weiland
  • Cooking from a Professional Point of View: Zuni Cafe Cookbook by Judy Rodgers
  • General/Cooking for Everyday: Local Flavors by Deborah Madison
  • International: Thai Food by David Thompson
  • Literary Writing About Food, Wine & Spirits: Food Politics: How the Food Industry Influences Nutrition & Health by Marion Nestle
  • Mediterranean: Glorious French Food by James Peterson
  • Reference: I’m Just Here For the Food by Alton Brown
  • Single Subject: The Flavors of Olive Oil by Deborah Krasner
  • Tool & Techniques: Process This! by Jean Anderson
  • Vegetarian/Healthy Focus: Passionate Vegetarian by Crescent Dragonwagon
  • Wine & Spirits: Michael Broadbent’s Vintage Wine by Michael Broadbent.

    • Broadcast Media Awards

  • Best Local Television Cooking Show: Great Wine Made Simple: Andrea Immer in Chile; host: Andrea Immer Robinson, producers: Charles Pinsky and Margaret Sullivan, Maryland Public TV
  • Best National Television Cooking Show: World Pastry Cup; host/producer: Nick Versteeg, Food Network
  • Best National or Local Television Food Segment: Martha Stewart Living TV; hosts: Martha Stewart, producers: Mark Ski and Greta Anthony, WCBS-NY
  • Best Television Special: Morimoto: RAW (Restaurateur, Artist, Warrior); hosts: Masaharu Morimoto, producer: Rachel Low, Food Network
  • Best Radio Show on Food (Short Format): P.R.I.'s "The World", host: Steve Dolinsky, producer: David Leveille, Public Radio International
  • Best Radio Show on Food (Long Format): All Things Considered - McDonald’s: Fast Food and Animal Rights; host: Jennifer Sawyer English, host/producer: Daniel Zwerdling, NPR

    • Journalism Awards

  • Internet Writing on Food, Nutrition, Travel, Restaurant, and Beverage: Natalie Maclean, "Lady Sings the Booze", www.nataliemaclean.com
  • M.F.K. Fisher Distinguished Writing Award: Lettie Teague, "Secret Life of a Sommelier", Food & Wine
  • Magazine Feature about Restaurants and/or Chefs: Bruce Feiler, "The Therapist at the Table", Gourmet
  • Magazine Feature with Recipes: Kelly Alexander, "Hometown Appetites", Saveur
  • Magazine Feature without Recipes: Bill Buford, "The Secret of Excess", The New Yorker
  • Magazine Restaurant Review or Critique: Tanya Wenman Steel, "New York Rising", Bon Appetit
  • Magazine Series: Dan Hofstadter, Michael Pollan, and Phyllis Richman, “Down on the Farm”, Gourmet
  • Magazine Writing on Spirits, Wine & Beer: Lyn Farmer, "House Style: Fashioning Champagnes That Resonate With the Makers’ Mark", The Wine News
  • Newsletter Writing on Food, Beverage, Restaurant, and Nutrition: David Rosengarthen, The Rosengarten Report
  • Newspaper Feature Writing About Restaurants and/or Chefs: Sheila Himmel, "Serve You Right: Caring for Diners Is a Learnable Art”, San Jose Mercury News
  • Newspaper Feature Writing with Recipes: Candy Sagon, "9x13: In Praise of the Perfect Pan”, The Washington Post
  • Newspaper Feature Writing without Recipes: Kim Severson, "High Stakes: Bay Area at the Forefront of the Big-Bucks Battle Between Backers of Grass-Fed Beef and Traditional Cattlemen”, San Francisco Chronicle
  • Newspaper Food Section with Circulation 300,000 and Above: Lee S. Dean, Star Tribune (Minneapolis)
  • Newspaper Food Section with Circulation Under 300,000: Judy Evans, St. Louis Post-Dispatch
  • Newspaper Restaurant Review or Critique: Jason Sheehan, “Man with a Plan,” “Deli Dally,” “Life on the Line”, Westword, Denver
  • Newspaper Series: Kim Severson and Lynne Bennett, Turkey Training Camp: “The Most American of Meals Draws Rookies: The Bay Area’s Worst Cooks Vie for a Chance to Learn with a Pro,” “The Challenge Begins: Out Winner Learns to Plan, Shop and Prep”, “Countdown to Thanksgiving: Our Training Camp Recruit Tackles the Turkey”, San Francisco Chronicle
  • Newspaper Writing on Spirits, Wine & Beer: Rod Smith, “Winegrowing Season: Waiting for the Valley to Inhale”, Los Angeles Times
  • Newspaper, Magazine or Internet Reporting on Consumer Issues, Nutrition, and/or Health: Mark Stuertz, “Green Giant”, Dallas Observer

    • 2002 winners

  • Best Chef: California: Michael Mina, Aqua; San Francisco, CA
  • Best Chef: Mid-Atlantic: Guillermo Pernot, Pasion!; Philadelphia, PA
  • Best Chef: Midwest: Rick Tramonto, Tru; Chicago, IL
  • Best Chef: New York City: Mario Batali, Babbo; New York, NY
  • Best Chef: Northeast: Ming Tsai, Blue Ginger; Wellesley, MA
  • Best Chef: Northwest: Greg Higgins, Higgins; Portland, OR
  • Best Chef: Southeast: Anne Kearney, Peristyle; New Orleans, LA
  • Best Chef: Southwest: Julian Serrano, Picasso at the Bellagio Hotel; Las Vegas, NV
  • Best New Restaurant: Craft; New York, NY
  • Outstanding Chef: Lidia Bastianich, Felidia Ristorante; New York, NY
  • Outstanding Pastry Chef: Sherry Yard, Spago Beverly Hills; Beverly Hills, CA
  • Outstanding Restaurant: Gotham Bar & Grill; New York, NY
  • Outstanding Service: Charlie Trotter’s; Chicago, IL
  • Outstanding Wine & Spirits Professional: Andrea Immer Robinson; French Culinary Institute; New York, NY
  • Outstanding Wine Service: Gramercy Tavern; New York, NY
  • Rising Star Chef: Jean-Francois Bruel, DB Bistro Moderne; New York, NY
  • Humanitarian of the Year: Restaurant Industry of New York
  • Lifetime Achievement Award: George H. Lang, New York, NY
  • Outstanding Restaurant Design: Thomas Schlesser & Demian Repucci, Blackbird Restaurant; Chicago, IL
  • Outstanding Restaurant Graphics: Noreen Rei Fukumori, Dry Creek Kitchen; Healdsburg, CA

    • Book Awards

  • Cookbook Hall of Fame: North Atlantic Seafood by Alan Davidson
  • Cookbook of the Year: The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
  • Americana: Mustards Grill: Napa Valley Cookbook by Cindy Pawlcyn and Brigid Callinan
  • Baking & Desserts: The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart
  • Best Food Photography: Charlie Trotter's Meat & Game, photographers Tim Turner and Michael Voltattorni
  • Entertaining & Special Occasions: Jacques Pepin Celebrates by Jacques Pepin
  • General: Back to the Table by Art Smith
  • Healthy Focus: A New Way to Cook by Sally Schneider
  • International: Madhur Jaffrey's Step-by-Step Cooking by Madhur Jaffrey
  • Italian: Sicilian Home Cooking by Wanda Tornabene, Giovanna Tornabene, and Michele Evans
  • Reference: Larousse Gastronomique by Librarie Larousse
  • Single Subject: Ceviche! Seafoods, Salads, and Cocktails with a Latino Twist by Guillermo Pernot and Aliza Green
  • Wine & Spirits: Wine by Andre Domine.
  • Writing on Food: The Last Days of Haute Cuisine by Patric Kuh

    • Broadcast Media Awards

  • Best Local Television Cooking Show: Good Eating; host: Steve Dolinsky, producer: Stephanie Kurtz, CLTV
  • Best National Television Cooking Show or Special: Saturday Night, A Day in the Life of Chef Michael Smith; host: Michael Smith, producers: Gretha Rose and Johanna Eliot, Food Network Canada
  • Best National Television Food Journalism Show or Special: My Country, My Kitchen; host: Various, producer: Irene Wong, Food Network
  • Best National or Local Television Food Segment: CBS News: The Saturday Early Show: Chef on a Shoestring; hosts: Thalia Assuras and Russ Mitchell, producer: Jee Won Park, CBS
  • Best Radio Show on Food (Short Format): P.R.I.'s "The World", host: Steve Dolinsky, producer: Suzanne Marmion, Public Radio International
  • Best Radio Show on Food (Long Format): The Food & Wine Radio Network Show; host: Jennifer Sawyer English, producer: Judy McDermott, The Food & Wine Radio Network
  • Special Award of Excellence in Broadcasting: CBS News Sunday Morning; host: Charles Osgood, correspondent: Martha Teichner, producers: James Houtrides and Ed Forgotson, CBS

    • Journalism Awards

  • Internet Column and Feature Writing: Steven A. Shaw, "A Week in the Gramercy Tavern Kitchen”, www.fat-guy.com
  • M.F.K. Fisher Distinguished Writing Award: Alan Richman, "A Mother's Knishes", GQ
  • Magazine Column: Jeffrey Steingarten, "Salt Chic," "High Steaks," & "Something to Crow About", Vogue
  • Magazine Feature about Restaurants and/or Chefs: Jocelyn Zuckerman, "Straight from the Heart", Gourmet
  • Magazine Feature with Recipes: Bruce Feiler, "A Kiss to Build a Dream On", Gourmet
  • Magazine Feature without Recipes: Maile Carpenter, "Eating in Michael Bauer's Town", San Francisco Magazine
  • Magazine or Newspaper Writing on Nutrition or Consumer Food Issues: Marian Uhlman, "It's Making Us Fat", Philadelphia Inquirer
  • Magazine Restaurant Review or Critique: Alan Richman, "Toro! Toro! Toro!," "Pardon us Bubba...," & "Reflections on a Blood Sausage", GQ
  • Magazine Series: Kathleen Brennan, Megan Wetherhall, and Margo True, Celebrating Everyday Herbs: "Memory," "Elegance" and "Power", Saveur
  • Magazine Writing on Spirits, Wine & Beer: Peter Wells, "Single-Minded", Food & Wine
  • Newspaper Column: Tara Duggan, "The Silver Torpedo: The Weighty, One-of-a-Kind Mission Burrito Has Reached Cult Status Among Its Wide Variety of Fans," “What’s Cookin’: A Store That Gives New Life to Old Kitchenware,” & “Taco Truckin’: Journey to the Mission for a Taste of Authentic Mexico from a Roving Restaurant”, San Francisco Chronicle
  • Newspaper Feature Writing About Restaurants and/or Chefs: Carolyn Jung, "Visionary Berkeley Chef Led Revolution in Dining, Alice Waters has put California on the World’s Culinary Map”, San Jose Mercury News
  • Newspaper Feature Writing with Recipes: John Kessler, "Upper Crust Cooking: The Art of Using a Gratin Dish”, Atlanta Journal-Constitution
  • Newspaper Feature Writing without Recipes: Janet Fletcher, "Sweet Success: From Richmond to Napa, from Safeway to High Society, Sam Godfrey Became the Bay Area’s Baker to the Swells”, San Francisco Chronicle
  • Newspaper Restaurant Review or Critique: Pascale Le Draoulec, New York Daily News
  • Newspaper Series: Kristin Eddy, “A Taste for Adventure,” “Following the Scent,” “The Search for Cinnamon”, Chicago Tribune
  • Newspaper Writing on Spirits, Wine & Beer: Alice Feiring, “For Better or Worse, Winemakers Go High Tech", The New York Times

    • 2001 winners

  • Best Chef: California: Nancy Oakes, Boulevard; San Francisco, CA
  • Best Chef: Mid-Atlantic: Jean Marie Lacroix, Fountain Restaurant; Philadelphia, PA
  • Best Chef: Midwest: Odessa Piper, L’Etoile; Madison, WI
  • Best Chef: New York City: Michael Romano, Union Square Cafe; New York, NY
  • Best Chef: Northeast: Ken Oringer, Clio; Boston, MA
  • Best Chef: Northwest/Hawaii: Philippe Boulot, The Heathman Hotel; Portland, OR
  • Best Chef: Southeast: Frank Stitt, Highlands Bar & Grill; Birmingham, AL
  • Best Chef: Southwest: Robert McGrath, Roaring Fork; Scottsdale, AZ
  • Best New Restaurant: Alain Ducasse at the Essex House; New York, NY
  • Outstanding Chef : Patrick O’Connell, The Inn at Little Washington; Washington, VA
  • Outstanding Pastry Chef: Gale Gand, Tru; Chicago, IL
  • Outstanding Restaurant: Campanile; Los Angeles, CA
  • Outstanding Service: Gramercy Tavern; New York, NY
  • Outstanding Wine & Spirits Professional: Gerald Asher, Gourmet Magazine; San Francisco, CA
  • Outstanding Wine Service: The French Laundry; Yountville, CA
  • Rising Star Chef: Galen Zamarra, Bouley Bakery; New York, NY
  • Humanitarian of the Year: Richard Grausman; New York, NY
  • Lifetime Achievement Award: Ernest Gallo; Modesto, CA
  • Outstanding Restaurant Design: Leroy Adventures, The Russian Tea Room; New York, NY
  • Outstanding Restaurant Graphics: Louey/Rubino Design Group, Inc, NoMi Restaurant; Chicago, IL

    • Book Awards

  • Cookbook Hall of Fame: A Book of Mediterranean Food by Elizabeth David
  • Cookbook of the Year: Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Naomi Duguid and Jeffrey Alford
  • Americana: Tom Douglas’ Seattle Kitchen by Tom Douglas
  • Baking & Desserts: Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer
  • Best Food Photography: Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, photographers Naomi Duguid, Jeffrey Alford, and Richard Jung
  • Entertaining & Special Occasions: Savor the Moment by Junior League of Boca Raton
  • General: Think Like a Chef by Tom Colicchio
  • Healthy Focus: Healthy Jewish Cooking by Steven Raichlen
  • International: Mexico One Plate at a Time by Rick Bayless, Deann Bayless, and Jean Marie Brownson
  • Single Subject: The Good Egg by Marie Simmons
  • Vegetarian: The Modern Vegetarian Kitchen by Peter Berley and Melissa Clark
  • Wine & Spirits: American Vintage: The Rise of American Wine by Paul Lukacs
  • Writing and Reference: Pot of the Fire: Further Exploits of a Renegade Cook by John Thorne and Matt Lewis Thorne

    • Broadcast Media Awards

  • Best Local Television Cooking Show: Bay Cafe; host: Joey Altman, producer: Tricia Johnson Reece, KRON-TV
  • Best National Television Cooking Show: Julia and Jacques Cooking at Home; hosts; Julia Child and Jacques Pepin, producers: Geoffrey Drummond and Nat Katzman, PBS
  • Best Television Food Journalism: The Road to Bocuse D’Or; producer: Nicolas Versteeg, Food Network
  • Best Television Food Segment: Innovations: Just Desserts; host: Bernard Shaw, producer: Marika Olsen, Food Network
  • Best Television Cooking Special: A Spoonful of Ginger; host: Nina Simonds, producer: Charles Pinsky, APT Public TV
  • Best Radio Show, Short Form, On Food: Bon Appetit Magazine Lifestyle, host: Anthony Dias Blue, producer: Rick Reece, WCBS-AM and KFWB-AM
  • Best Radio Show, Long Form, On Food: Food Family and Home, host/producer: Lauren Groveman, WVOX FM

    • Journalism Awards

  • Internet Writing: Corby Kummer, “Tuscany Reluctantly,” “Bygone World of the Bialy,” & “Confessions of a Cookie Eater”, Atlantic Unbound
  • M.F.K. Fisher Distinguished Writing: Shoba Narayan, “The God of Small Feasts”, Gourmet
  • Magazine Column: Corby Kummer, “Ice Cream For Beginners,” “A Better Egg,” & “Craftsman Cheese”, The Atlantic Monthly
  • Magazine Feature Writing About Restaurants and/or Chefs: Bruce Feiler, “Pocketful of Dough”, Gourmet
  • Magazine Feature with Recipes: Pat Conroy, “An Oyster Roast ... Like Tasting Heaven”, Gourmet
  • Magazine Feature without Recipes: Adrian Bailey, “The Indomitable Miss D.H.”, Gourmet
  • Magazine Restaurant Review or Critique: Jonathan Gold, Gourmet
  • Magazine or Newspaper Series: Laurie Ochoa, David Karp, and Warren Schultz, “The Next Family Farm,” “Matchmaker, Matchmaker,” & “Cold Comfort Farm”, Gourmet
  • Magazine or Newspaper Writing on Consumer Nutrition Issues: Judith Weinraub, “Endangered Species? Why the Cheese You Enjoy Today Could Be Gone Tomorrow”, The Washington Post
  • Magazine Writing on Spirits, Wine & Beer: David Lynch, “Total Tequila”, Wine & Spirits Magazine
  • Newspaper Feature Writing About Restaurants and/or Chefs: Kim Severson, “The Rise and Fall of a Star: How the King of California Cuisine Lost and Empire”, San Francisco Chronicle
  • Newspaper Column: Robert Wolke, Food 101: “Salt Talks,” “Sea Salt Shakedown,” & “Salt, the Final Episode”, The Washington Post
  • Newspaper Feature Writing About Restaurants and/or Chefs: Douglas Hanks III, “The Sherrill’s Secret”, The Washington Post
  • Newspaper Feature Writing with Recipes: Vincent Schiavelli, “Sicilian Summers”, Los Angeles Times
  • Newspaper Feature Writing without Recipes: Jeannette Batz, “Fertile Imagination”, Riverfront Times
  • Newspaper Restaurant Review or Critique: Dara Moskowitz Grumdahl, City Pages, Minneapolis

    • 2000 winners

  • Best Chef: California: Judy Rodgers, Zuni Cafe; San Francisco, CA
  • Best Chef: Mid-Atlantic: Craig Shelton, The Ryland Inn; Whitehouse, NJ
  • Best Chef: Midwest: Arun Sampanthavivat, Arun; Chicago, IL
  • Best Chef: New York City: Tom Colicchio, Gramercy Tavern; New York, NY
  • Best Chef: Northeast: Michael Schlow, Radius; Boston, MA
  • Best Chef: Northwest/Hawaii: Jerry Traunfeld, The Herbfarm; Issaquah, WA
  • Best Chef: Southeast: Ben Barker, Magnolia Grill; Durham, NC
  • Best Chef: Southwest: Janos Wilder, Janos; Tucson, AZ
  • Best New Restaurant: Restaurant Gary Danko; San Francisco, CA
  • Outstanding Chef : David Bouley, Danube; New York, NY
  • Outstanding Pastry Chef: Claudia Fleming, Gramercy Tavern; New York, NY
  • Outstanding Restaurant: Charlie Trotter’s; Chicago, IL
  • Outstanding Service: Chanterelle; New York, NY
  • Outstanding Wine & Spirits Professional: Kermit Lynch, Kermit Lynch Wine Merchants; New York, NY
  • Outstanding Wine Service: Rubicon; San Francisco, CA
  • Rising Star Chef: Andrew Carmellini, Café Boulud; New York, NY
  • Humanitarian of the Year: Drew Nieporent; New York, NY
  • Lifetime Achievement Award: Marcella Hazan; Longboat Key, FL
  • Outstanding Restaurant Design: Diller & Scofidio, Brasserie; New York, NY
  • Outstanding Restaurant Graphics: 2x4, Brasserie; New York, NY

    • Book Awards

  • Cookbook Hall of Fame: Classic Italian Cookbook by Marcella Hazan
  • Cookbook of the Year: A Mediterranean Feast by Clifford Wright
  • Americana: American Home Cooking by Bill Jamison and Cheryl Alters Jamison
  • Baking & Desserts: The Bread Bible by Beth Hensperger
  • Best Food Photography: New Food Fast, photographer Petrina Tinslay
  • Chefs and Restaurants: The Kitchen Sessions with Charlie Trotter by Charlie Trotter
  • Entertaining & Special Occasions: Entertaining 1-2-3 by Rozanne Gold
  • General: Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin
  • Healthy Focus: A Spoonful of Ginger by Nina Simonds
  • International: Madhur Jaffrey’s World Vegetarian by Madhur Jaffrey and Ellen Brown
  • Reference: The Oxford Companion to Food by Alan Davidson
  • Single Subject: The Cook’s Illustrated Complete Book of Poultry by Editors of Cooks Illustrated Magazine
  • Wine & Spirits: Terroir by James E. Wilson
  • Writing on Food: A Mediterranean Feast by Clifford Wright

    • Broadcast Media Awards

  • Best Local Television Cooking Show or Segment: Bay Cafe; host: Joey Altman, producers: Janette Gitler and Bertrand Pelligrin, Bay TV
  • Best National Television Cooking Show or Segment: The Kitchen Sessions with Charlie Trotter; host; Charlie Trotter, producers: Melanie Kosaka and Robert Bates, APT
  • Best National Television Food Journalism: American Eats: History on a Bun; host: Daniel Silverman, producers: Susan Werbe and Bruce David Klein, The History Channel
  • Best Radio Show, Short Form, On Food: Weekend All Things Considered, host: Daniel Zwerdling, producer: Walter Ray Watson, NPR
  • Best Radio Show, Long Form, On Food: 848, host: Steve Dolinsky, producers: Tish Valva and Justin Kaufman, WBEZ

    • Journalism Awards

  • Internet Writing: Irene Sax, “Great Expectations”, food.epicurious.com
  • M.F.K. Fisher Distinguished Writing: Greg Atkinson, “Diary of a Stagiaire”, Food Arts
  • Magazine Feature Writing About Restaurants and/or Chefs: Mimi Sheraton, “Seasons in the Sun”, Vanity Fair
  • Magazine Feature with Recipes: James Villas, “P.C. and Proud of It”, Gourmet
  • Magazine Feature without Recipes: Lisa Armand, “My Dinners with Alan”, Boston Magazine
  • Magazine Restaurant Review or Critique: Alan Richman, GQ
  • Magazine Series: Colman Andrews, “The Fishmonger’s Table,” “The World of Cipriani,” & “Inside the Palazzo”, Saveur
  • Magazine Writing on Diet, Nutrition & Health: Perri Klass, “The Lunch Box as a Battlefield”, Gourmet
  • Magazine Writing on Spirits, Wine & Beer: Rod Smith, “Purple Gold Rush”, Wine & Spirits
  • Newspaper Feature Writing About Restaurants and/or Chefs: Kim Severson, “The Rise and Fall of a Star: How the King of California Cuisine Lost and Empire”, San Francisco Chronicle
  • Newspaper Feature Writing with Recipes: Cathy Barber, “The Real Parmigiano Reggiano”, Dallas Morning News
  • Newspaper Feature Writing without Recipes: Robin Davis, “Sushi American Style”, San Francisco Chronicle
  • Newspaper Restaurant Review or Critique: Craig LeBan, The Philadelphia Inquirer
  • Newspaper Series: Marlene Parrish, “Are You Game,” “Fowl Play,” & “Bison is at Home on Many an Adventuresome Restaurant Table”, Pittsburgh Post-Gazette
  • Newspaper Writing on Diet, Nutrition & Health: Michael Apstein, “To Your Health – Or Is It?”, The Boston Globe
  • Newspaper Writing on Spirits, Wine & Beer: Michael Skube, “Experiment with Hops, a Welcome Development”, Atlanta Journal-Constitution

    • 1999 winners

  • Best Chef: California: Paul Bertolli, Oliveto; Oakland, CA
  • Best Chef: Mid-Atlantic: Jeffrey A. Buben, Vidalia; Washington, DC
  • Best Chef: Midwest: Michael Smith and Debbie Gold, The American Restaurant; Kansas City, MO
  • Best Chef: New York City: Lidia Bastianich, Felidia; New York, NY
  • Best Chef: Northeast: Melissa Kelly, Old Chatham (at Shepherding Co. Inn); Old Chatham, NY
  • Best Chef: Northwest/Hawaii: Christine Keff, Flying Fish; Seattle, WA
  • Best Chef: Southeast: Jamie Shannon, Commander’s Palace; New Orleans, LA
  • Best Chef: Southwest: Roxsand Scocos, RoxSand; Phoenix, AZ
  • Best New Restaurant: Babbo; New York, NY
  • Outstanding Chef : Charlie Trotter, Charlie Trotter’s; Chicago, IL
  • Outstanding Pastry Chef: Marcel Desaulniers, The Trellis; Williamsburg, VA
  • Outstanding Restaurant: The Four Seasons; New York, NY
  • Outstanding Service: Le Bernardin; New York, NY
  • Outstanding Wine & Spirits Professional: Frank Prial; New York, NY
  • Outstanding Wine Service: Union Square Cafe; New York, NY
  • Rising Star Chef: Marcus Samuelsson, Aquavit; New York, NY
  • Humanitarian of the Year: Mary Risley; San Francisco, CA
  • Lifetime Achievement Award: Ferdinand Metz; Beacon, NY
  • Outstanding Restaurant Design: Mark Cavagnero Assoc., MC Squared; San Francisco, CA
  • Outstanding Restaurant Graphics: Propp & Gerin, MC Squared; San Francisco, CA

    • Book Awards

  • Cookbook Hall of Fame: The Doubleday Cookbook, Jean Anderson Cooks, The Food of Portugal, The Nutrition Bible, and The American Century Cookbook by Jean Anderson
  • Cookbook of the Year: Smokehouse Ham, Spoon Bread & Scuppernong Wine by Joseph Dabney
  • Americana: Saveur Cooks Authentic American by Colman Andrews and Dorothy Kalins
  • Baking & Desserts: Crust & Crumb: Master Formulas For Serious Bread Makers by Peter Reinhart
  • Best Food Photography: Charlie Trotter’s Desserts, photographers Tim Turner and Paul Elledge
  • Chefs and Restaurants: Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman
  • Entertaining & Special Occasions: Nathalie Dupree’s Comfortable Entertaining by Nathalie Dupree
  • General: How to Cook Everything by Mark Bittman
  • Healthy Focus: Steven Raichlen’s Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil and Beyond by Steven Raichlen
  • International: Mediterranean Grains and Greens by Paula Wolfert and Ellen Brown
  • Reference and Writings on Food: Man Eating Bugs: The Art of Eating Insects by Peter Menzel and Faith D’Aluisio
  • Single Subject: Wild About Game by Janie Hibler
  • Vegetables and Vegetarian: Vegetables by James Peterson
  • Wine & Spirits: 1855: A History of the Bordeaux Classification by Dewey Markham

    • Broadcast Media Awards

  • Best Local Television Food Broadcast: Good Eating; host/producer: Steve Dolinsky, producers: Nelson Howard and Stephanie Kurtz, CLTV
  • Best National T.V. Food Journalism: Great Food; host: Molly O’Neill, producers: John McEwen and Christine Rylko, KCTS
  • Best National Television Cooking Show: Jacques Pepin’s Kitchen: Encore with Claudine; host; Jacques Pepin, producers: Peggy Lee Scott and Peter Stein, KQED
  • Best Radio Show on Food: Bloomberg Executive Dining Guide, host: Peter Elliot, producers: Carmen Matias and Lori Hoffman, WBBR
  • Best Radio Segment On Food: Weekend Edition, Sunday, host: Liane Hansen, producers: Robert Malesky and Carline Windall, NPR

    • Journalism Awards

  • M.F.K. Fisher Distinguished Writing: Corby Kummer, “Carried Away”, The New York Times Magazine
  • Magazine Feature with Recipes: Colman Andrews, “Burgundy: The Glory of French Food”, Saveur
  • Magazine Feature without Recipes: Michael Ruhlman, “An Alphabet Test of Nerves”, Food Arts
  • Magazine Restaurant Review or Critique: Arthur Lubow, Departures
  • Magazine Series: Jane and Michael Stern, “Two For the Road”, Gourmet
  • Magazine Writing on Diet, Nutrition & Health: Jeffrey Steingarten, “Addicted to Losing”, Vogue
  • Magazine Writing on Spirits, Wine & Beer: William A. Marsano, “Great Scotch”, Hemispheres
  • News Reporting: Andy Badeker, “Gone Fishing”, Chicago Tribune
  • Newspaper Feature Writing with Recipes: Marian Burros, “Peektoe Crab: A Star is Born”, The New York Times
  • Newspaper Feature Writing without Recipes: David Karp, “Asian Pears”, Los Angeles Times
  • Newspaper Restaurant Review or Critique: Jonathan Gold, L.A. Weekly
  • Newspaper Series: Kristin Eddy, Andy Badeker, and Andrew Solomon , American Originals: “A Piece of Heaven,” “Chicken Fried State,” & “The One True Cue”, Chicago Tribune
  • Newspaper Writing on Diet, Nutrition & Health: Cheri Swoboda and Merle Alexander, “Fill Up on Calcium”, The Oregonian
  • Newspaper Writing on Spirits, Wine & Beer: Janet Fletcher, “Sending Back the Bottle”, San Francisco Chronicle

    • 1998 winners

  • Best Chef: California: Julian Serrano, Masa’s; San Francisco, CA
  • Best Chef: Mid-Atlantic: Georges Perrier, Le Bec-Fin; Philadelphia, PA
  • Best Chef: Midwest: Sarah Stegner, Dining Room at The Ritz-Carlton; Chicago, IL
  • Best Chef: New York City: Eric Ripert, Le Bernardin; New York, NY
  • Best Chef: Northeast: Susan Regis, Biba; Boston, MA
  • Best Chef: Northwest: (TIE) Thierry Rautureau, Rover’s; Seattle, WA AND Cory Schreiber, Wildood; Portland, OR
  • Best Chef: South: Frank Brigtsen, Brigtsen’s; New Orleans, LA
  • Best Chef: Southwest: Alessandro Stratta, Mary Elaine’s at The Phoenician; Scottsdale, AZ
  • Best New Restaurant: Jean Georges; New York, NY
  • Outstanding Chef : (TIE) Jean-George Vongerichten, Jean Georges; New York, NY AND Wolfgang Puck, Spago Beverly Hills; Beverly Hills, CA
  • Outstanding Pastry Chef: Stephen Durfee, The French Laundry; Yountville, CA
  • Outstanding Restaurant: Le Bernardin; New York, NY
  • Outstanding Service: The Four Seasons; New York, NY
  • Outstanding Wine & Spirits Professional: Robert M. Parker; Monkton, MD
  • Outstanding Wine Service: The Inn at Little Washington; Washington, VA
  • Rising Star Chef: Keith Luce, Spruce; Aspen, CO
  • Humanitarian of the Year: Rick Bayless; Chicago, IL
  • Lifetime Achievement Award: Madeleine Kamman; Barre, VT
  • Outstanding Restaurant Design: Yabu Pushelberg, Monsoon; Toronto, Canada
  • Outstanding Restaurant Graphics: Dan Evans Graphics, The French Laundry; Yountville, CA

    • Book Awards

  • Cookbook Hall of Fame: Maida Heatter’s Book of Great Desserts by Maida Heatter
  • Cookbook of the Year: The New Making of a Cook: The Art, Technique and Science of Cooking by Madeleine Kamman
  • Baking & Desserts: The Best Bread Ever by Charlie Van Over
  • Best Food Photography: The Mezzo Cookbook with John Torode, photographers Diana Miller and James Murphy
  • Entertaining & Special Occasions: Entertaining 101: Everything You Need to Know to Entertain with Style and Grace by Linda West Eckhardt and Katherine West Defoyd
  • Food of the Americas: Fiesta: A Celebration of Latin Hospitality by Anya von Bremzen
  • Food of the Mediterranean: Marcella Cucina by Marcella Hazan
  • Food Reference & Technique: CookWise: The Hows and Whys of Successful Cooking by Shirley Corriher
  • General: The New Making of a Cook: The Art, Technique and Science of Good Cooking by Madeleine Kamman
  • Healthy Focus: American Medical Association Family Health Cookbook: Good Food That’s Good For You by Brooke Dojny, C. Wayne Callaway, and Melanie Barnard
  • International: The Food and Flavors of Haute Provence by Georgeann Brennan
  • Single Subject: The Splendid Grain by Rebecca Wood
  • Vegetarian: Vegetarian Cooking for Everyone by Deborah Madison
  • Wine & Spirits: Côte d’Or by Clive Coates
  • Writing on Food: Cod: A Biography of the Fish That Changed the World by Mark Kurlansky

    • Electronic Media Awards

  • Best Local Television Cooking Show or Segment: Good Eating; host: Steve Dolinsky, producers: Nelson Howard and Stephanie Kurtz, CLTV
  • Best National Television Cooking Segment: Martha Stewart Living: Mrs. Maus’s Fruitcake; host/producer: Martha Stewart, producer: Carolyn Kelly, CBS
  • Best National Television Cooking Show: Pierre Franey’s Cooking in Europe; host; Pierre Franey, producers: Charles Pinsky and John Potthast, MPT
  • Best Local Radio Show On Food: Metropolis, host: Steve Dolinsky, producers: Justin Kaufmann and Aaron Freeman, WBEZ
  • Best National Radio Show On Food: The Splendid Table, host: Lynne Rossetto Kasper, producers: Tom Voegeli and Sally Swift, PRI
  • Best Television Food Journalism: Good Morning America-ABC News Greenmarket; host: Charles Gibson, producers: Margo Baumgard, Shelley Lewis, and Mark Lukasiewicz, ABC

    • Journalism Awards

  • M.F.K. Fisher Distinguished Writing: Colman Andrews, “Cheese Toast”, Saveur
  • Magazine Feature with Recipes: Dorothy Kalins, “Kaiseki Modern: The Art of the Meal”, Saveur
  • Magazine Feature without Recipes: Molly O’Neill, “Chuck”, San Francisco Magazine
  • Magazine Restaurant Review or Critique: Alan Richman, GQ
  • Magazine Series: Catharine Reynolds, “Paris Journal”, Gourmet
  • Magazine Writing on Diet, Nutrition & Health: Paula Kurtzweil, “Today’s Special: Nutrition Information”, FDA Consumer
  • Magazine Writing on Spirits, Wine & Beer: Gerald Asher, “Wine Journal: The French Do It Differently”, Gourmet
  • News Reporting: Jane Snow, “Raspberry Shipments from Guatemala Halted”, Akron Beacon Journal
  • Newspaper Feature Writing with Recipes: Carole Sugarman and Stephanie Witt Sedgwick, “How Low Can you Go? Cut the Butter? Cut the Sugar? Cut the Eggs? After Baking 23 Cakes, Here’s What We Found”, The Washington Post
  • Newspaper Feature Writing without Recipes: Russ Parsons, “Our Strawberry Roots”, Los Angeles Times
  • Newspaper Restaurant Review or Critique: Ruth Reichl, The New York Times
  • Newspaper Series: Carol Sugarman, “The Road to Food Safety? How the Government’s New Rules Will (and Won’t) Protect Your Dinner,” “An End to Food Scares? Reconsidering Irradiation, with All Its Pros and Cons,” & “Food Scares: Just a Hot Topic or Are They on the Rise?”, The Washington Post
  • Newspaper Writing on Diet, Nutrition & Health: Suzanne Martinson, “Picky! Picky!”, Pittsburgh Post-Gazette
  • Newspaper Writing on Spirits, Wine & Beer: Judith Weinraub, “It’s Hot Out There!”, The Washington Post

    • 1997 winners

  • Best Chef: California: Hubert Keller, Fleur de Lys; San Francisco, CA
  • Best Chef: Mid-Atlantic: Susanna Foo, Susanna Foo; Philadelphia, PA
  • Best Chef: Midwest: (TIE) Gabino Sotelino, Ambria; Chicago, IL AND Roland Liccioni, Le Francais; Wheeling, IL
  • Best Chef: New York City: Charles Palmer, Aureole; New York, NY
  • Best Chef: Northeast: Jody Adams, Rialto, The Charles Hotel; Cambridge, MA
  • Best Chef: Pacific Northwest/Hawaii: Jeem Han Lock, Wild Ginger; Seattle, WA
  • Best Chef: Southeast: Norman Van Aken, Norman’s; Coral Gables, FL
  • Best Chef: Southwest: George Mahaffey, Restaurant at Little Nell; Aspen, CO
  • Best New Restaurant: Rose Pistola; San Francisco, CA
  • Outstanding Chef : Thomas Keller, The French Laundry; Yountville, CA
  • Outstanding Pastry Chef: Richard Leach, Park Avenue Cafe; New York, NY
  • Outstanding Restaurant: Union Square Cafe; New York, NY
  • Outstanding Service: Inn at Little Washington; Washington, VA
  • Outstanding Wine & Spirits Professional: Zelma Long, Simi Winery; Healdsburg, CA
  • Outstanding Wine Service: The Four Seasons; New York, NY
  • Rising Star Chef: Michael Mina, Aqua; San Francisco, CA
  • Humanitarian of the Year: Alice Waters, Chez Panisse; Berkeley, CA
  • Lifetime Achievement Award: Joe Baum; New York, NY
  • Outstanding Restaurant Design: Ferris Architects, Paci Restaurant; Southport, CT
  • Outstanding Restaurant Graphics: Aerial, Lenox Room; New York, NY

    • Book Awards

  • Cookbook Hall of Fame: French Provincial Cooking by Elizabeth David
  • Cookbook of the Year: The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden
  • Baking & Desserts: Baking with Julia by Dorie Greenspan
  • Best Food Photography: Lorenza’s Pasta, photographer Gus Filgate
  • Foods of Americas: An American Place by Larry Forgione
  • Fruits and Vegetables: Chez Panisse Vegetables by Alice Waters
  • General: Recipes 1-2-3 by Rozanne Gold
  • Healthy Focus: Moosewood Restaurant Low-Fat Favorites by The Moosewood Collective
  • International: Patricia Wells at Home in Provence by Patricia Wells
  • Italian: La Cucina Sicilina di Gangivecchio by Wanda Tornabene, Giovanna Tornabene, and Michele Evans
  • Reference and Food Guides: Steven Jenkins Cheese Primer by Steven Jenkins
  • Single Subject: The Pasta Bible by Christian Teubner, Silvio Rizzi, and Tan Leng
  • Special Occasions: Seasons of the Vineyard by Robert Mondavi, Margit Biever Mondavi, and Carolyn Dille
  • Vegetarian: 1000 Vegetarian Recipes by Carol Gelles
  • Wine & Spirits: A Wine and Food Guide to the Loire by Jacqueline Friedrich
  • Writing on Food: Olives: The Life and Lore of a Noble Fruit by Mort Rosenblum

    • Electronic Media Awards

  • Best Local Television Cooking Show or Segment: Good Eating; host/producer: Steve Dolinsky, CLTV
  • Best National Television Cooking Segment: Jacques Pepin’s Kitchen: Cooking with Claudine; host: Jacques Pepin, producer: Peter Stein, KQED
  • Best National Television Cooking Show: Baking with Julia; host; Julia Child, producers: Geoffrey Drummond and Nat Katzman, PBS
  • Best Radio Show on Food: Food Talk with Laurann Claridge, host/producer: Laurann Claridge; KPRC
  • Best TV Food Journalism: Janis Robinson’s Wine Course; host/producer: Jancis Robinson, WEDH

    • Journalism Awards

  • M.F.K. Fisher Distinguished Writing: Alan Richman, “As Long as There’s a Moishe’s, There’ll Always Be a Montreal”, GQ
  • Magazine Feature with Recipes: Margo True, “Inside the CIA”, Gourmet
  • Magazine Feature without Recipes: Michele Anna Jordon, “Serving Wener Herzog’s Shoe”, San Francisco Focus
  • Magazine Restaurant Review or Critique: Alan Richman, GQ
  • Magazine Series: Jane and Michael Stern, “Two for the Road”, Gourmet
  • Magazine Writing on Diet, Nutrition & Health: Peter Jaret, “Hyper Links”, Eating Well
  • Magazine Writing on Wine, Spirits and Beer: Gerald Asher, “Wine Journal: Beyond the Wine List”, Gourmet
  • Newspaper Feature Writing with Recipes: Jim Auchmutey, “Cast in Memory”, The Atlanta Journal-Constitution
  • Newspaper Feature Writing without Recipes: Robert Andrew Powell, “Eat Early, Eat Cheap”, Miami New Times
  • Newspaper News Reporting: Russ Parsons, “Toward a More 'Eatable' Nectarine”, Los Angeles Times
  • Newspaper Restaurant Review or Critique: Irene S. Virbila, Los Angeles Times
  • Newspaper Series: Laurie Ochoa, “Taking Her Revolution Beyond the Kitchen,” “Scenes from the Revolution,” & “The Chez Panisse Years”, Los Angeles Times
  • Newspaper Writing on Diet, Nutrition & Health: Barbara Durbin, “To Wash or Not to Wash”, The Oregonian
  • Newspaper Writing on Spirits, Wine & Beer: David Shaw, “99 Bottles of Wine on the Block, 99 Bottles of Wine—Take One Down, Sell it Around, 98 Bottles of Wine on the Block”, Los Angeles Times Magazine

    • 1996 winners

  • Best Chef: California: Thomas Keller, The French Laundry; Yountville, CA
  • Best Chef: Mid-Atlantic: Roberto Donna, Galileo; Washington, DC
  • Best Chef: Midwest: Sanford D’Amato, Sanford; Milwaukee, WI
  • Best Chef: New York City: Jean-Georges Vongerichten, JoJo; New York, NY
  • Best Chef: Northeast: Christopher Schlesinger, East Coast Grill/Blue Room; Cambridge, MA
  • Best Chef: Pacific Northwest/Hawaii: Alan Wong, Alan Wong’s; Honolulu, HI
  • Best Chef: Southeast: Guenter Seeger, The Dining Room at The Ritz-Carlton, Buckhead; Atlanta, GA
  • Best Chef: Southwest: Mark Miller, Coyote Cafe; Santa Fe, NM
  • Best New Restaurant: Brasserie Jo; Chicago, IL
  • Outstanding Chef : Jeremiah Tower, Stars; San Francisco, CA
  • Outstanding Pastry Chef: Sarabeth Levine, Sarabeth’s; New York, NY
  • Outstanding Restaurant: Commander’s Palace; New Orleans, LA
  • Outstanding Service: Valentino; Santa Monica, CA
  • Outstanding Wine & Spirits Professional: Jamie Davies and Jack Davies, Schramsberg Vineyards; Calistoga, CA
  • Outstanding Wine Service: Chanterelle; New York, NY
  • Rising Star Chef: Douglas Rodriguez, Patria; New York, NY
  • Humanitarian of the Year: Danny Meyer, New York, NY
  • Lifetime Achievement Award: Peter Kump; New York, NY
  • Outstanding Restaurant Design: Ogawa/Depardon Architects, Bar 89; New York, NY
  • Outstanding Restaurant Graphics: Mike Fink, The Double A; Santa Fe, NM

    • Book Awards

  • Cookbook Hall of Fame: La Technique and La Methode by Jacques Pepin
  • Cookbook of the Year: Flatbreads and Flavors: A Baker’s Atlas by Naomi Duguid and Jeffrey Alford
  • Baking & Desserts: How to Bake by Nicholas Malgieri
  • Best Food Photography: In & Out of the Kitchen in Fifteen Minutes of Less, photographer Sara Taylor
  • Fruits, Vegetables & Grains: A Cook's Book of Mushrooms: With 100 Recipes for Common and Uncommon Varieties by Jack Czarnecki
  • General Interest: Jim Fobel’s Big Flavors by Jim Fobel
  • Healthy Focus: Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and Marie Simmons
  • International: Susanna Foo Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America’s Finest Chinese Cook by Susanna Foo
  • Regional American: The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Bill Jamison and Cheryl Alters Jamison
  • Restaurants and Chefs: In Julia’s Kitchen with Master Chefs by Julia Child
  • Single Subject: The Whole World Loves Chicken Soup by Mimi Sheraton
  • Vegetarian: High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen
  • Wine & Spirits: Wine Spectator’s California Wine by James Laube
  • Writings on Food: Becoming a Chef: With Recipes and Reflections from America’s Leading Chefs by Andrew Dornenburg

    • Electronic Media Awards

  • Best Local Television Cooking Show: Good Eating; host: Myke Motley, producer: Steve Dolinsky, CLTV
  • Best National Television Cooking Show: In Julia’s Kitchen with Master Chefs; host; Julia Child, producer: Geoffrey Drummond, WMVS/Milwaukee Public Television
  • Best Radio Show on Food: Seasonings, host: Vertamae Grosvenor, producer: Sandra Rattley-Lewis; NPR
  • Best Television Food Journalism: Yan Can Cook: The Best of China; host: Martin Yan, producer: DeAnne Hamilton D’Aria; KQED

    • Journalism Awards

  • M.F.K. Fisher Distinguished Writing: Paula Wolfert, “My Old Moroccan Home”, Saveur
  • Magazine Feature with Recipes: Robb Walsh, “Hot-Sauce Safari”, American Way
  • Magazine Feature without Recipes: Leslie Brenner, “Eureka! He Turns Oil Into Gold”, Avenue
  • Magazine Restaurant Review or Critique: Alan Richman, GQ
  • Magazine Series: Elizabeth Schneider, “Purveyor”, Food Arts
  • Magazine Writing on Diet, Nutrition & Health: Ed Blonz, “Scientific Studies: How to Handle the Hype”, Vegetarian Times
  • Magazine Writing on Spirits, Wine & Beer: Michael Bonadies, “Cote de Beaune”, Wine & Spirits
  • Newspaper Feature Writing with Recipes: Kristin Eddy, “Tea-A Brand New Bag”, The Atlanta-Journal/The Atlanta-Constitution
  • Newspaper Feature Writing without Recipes: Bryan Miller, “Inside Peek at a 3-Star Kitchen”, The New York Times
  • Newspaper News Reporting: Daniel P. Puzo, “What Happened to California’s Seafood?”, Los Angeles Times
  • Newspaper Restaurant Review or Critique: Ruth Reichl, The New York Times
  • Newspaper Series: Steven Pratt, “On America’s Plate”, Chicago Tribune
  • Newspaper Writing on Diet, Nutrition & Health: Jane Snow, “Food”, The Beacon Journal
  • Newspaper Writing on Spirits, Wine & Beer: Benjamin M. Myers, “It Must Be Spring-Bock is Back”, The Washington Post

    • 1995 winners

  • Best Chef: California: Gary Danko, The Dining Room at the Ritz Carlton; San Francisco, CA
  • Best Chef: Mid-Atlantic: Robert Kinkead, Kinkead’s; Washington, DC
  • Best Chef: Midwest: Jean Joho, Everest; Chicago, IL
  • Best Chef: New York City: Gray Kunz, Lespinasse; New York, NY
  • Best Chef: Northeast: Gordon Hamersley, Hamersley’s Bistro; Boston, MA
  • Best Chef: Northwest/Hawaii: Tamara Murphy, Campagne; Seattle, WA
  • Best Chef: Southeast: Elizabeth Terry, Elizabeth’s on 37th; Savannah, GA
  • Best Chef: Southwest: Christopher Gross, Christopher and Christopher’s Bistro; Phoenix, AZ
  • Best New Restaurant: Nobu; New York, NY
  • Outstanding Chef: Rick Bayless, Frontera Grill and Topolobampo; Chicago, IL
  • Outstanding Pastry Chef: Francois Payard, Daniel; New York, NY
  • Outstanding Restaurant: Le Cirque; New York, NY
  • Outstanding Service: Montrachet; New York, NY
  • Outstanding Wine & Spirits Professional: Marvin Shanken, Wine Spectator Magazine; New York, NY
  • Outstanding Wine Service: Montrachet; New York, NY
  • Rising Star Chef: Traci Des Jardins, Rubicon; San Francisco, CA
  • Humanitarian of the Year: Paul Newman, A.E. Hotchner, and Ursula Hotchner, Newman's Own; Westport, CT
  • Lifetime Achievement Award: Chuck Williams; San Francisco, CA
  • Outstanding Restaurant Design: Chhada, Siembieda, & Partners, Ltd., Fifty Seven Fifty Seven Restaurant; New York, NY
  • Outstanding Restaurant Graphics: Bow & Arrow Press, Gramercy Tavern; New York, NY

    • Book Awards

  • Cookbook Hall of Fame: Greene on Greens by Bert Greene
  • Cookbook of the Year: Chocolate and the Art of Low-Fat Desserts by Alice Medrich
  • Accent on Flavors: Smoke & Spice by Bill Jamison and Cheryl Alters Jamison
  • Baking & Desserts: Classic Home Desserts by Richard Sax
  • Entertaining & Special Occasions: Entertaining on the Run by Marlene Sorosky Gray
  • Food of the Americas: Jewish Cooking in America by Joan Nathan
  • Fruits, Vegetables & Grains: Onions, Onions, Onions by Linda and Fred Griffith
  • General Interest: Now You’re Cooking: Everything a Beginner Needs to Know to Start Cooking Today by Elaine Corn
  • Healthy Focus: Chocolate and the Art of Low-Fat Desserts by Alice Medrich
  • International: The Cooking the Eastern Mediterranean by Paula Wolfert
  • Single Subject: The Burger Meisters by Marcel Desaulniers
  • Technical & Reference: The Book of Food by Frances Bissell
  • Vegetarian: Moosewood Restaurant Cooks at Home by The Moosewood Collective
  • Wine & Spirits: The Oxford Companion to Wine by Jancis Robinson
  • Writing on Food: Treasures of the Italian Table by Burton Anderson

    • Electronic Media Awards

  • Best Culinary Video: Julia Child and Jacques Pepin, Cooking in Concert; hosts: Julia Child and Jacques Pepin, producer: Geoffrey Drummond
  • Best Culinary Radio Show: California Foods, host: Diane Worthington; KABC
  • Best Television Cooking Series: Pierre Franey’s Cooking in France; host: Pierre Franey, producers: Charles Pinsky and John Potthast; Maryland Public Television
  • Best Television Food Journalism: CNN Presents: Food to Die For; host: Carolyn O’Neil, producer: Stacy Jolna; CNN

    • Journalism Awards

  • M.F.K. Fisher Distinguished Writing: Alison A. Cook, “Church of the Immaculate Barbecue/Tempting Tapas”, Houston Press
  • Magazine Feature with Recipes: Sally Schneider, “Truffles in Black and White”, Saveur
  • Magazine Feature without Recipes: Amanda Mayer Stinchecum, “Making Tea”, Saveur
  • Magazine Restaurant Review or Critique: Alan Richman, GQ
  • Magazine Series: Elizabeth Schneider, “Vegetable Wise”, Eating Well
  • Magazine Writing on Diet, Nutrition & Health: Laura Shapiro, “The Skinny on Fat”, Newsweek
  • Newspaper Feature Writing with Recipes: Michelle Huneven, “Cooking in the Slow Lane”, Los Angeles Times
  • Newspaper Feature Writing without Recipes: Steven Pratt, “Feeding Frenzy”, Chicago Tribune
  • Newspaper News Reporting: Daniel P. Puzo, “Unsafe at any Meal?”, Los Angeles Times
  • Newspaper Restaurant Review or Critique: Alison A. Cook, Houston Press
  • Newspaper Series: Elaine Louie, “Ethnic Eating in New York”, The New York Times
  • Newspaper Writing on Diet, Nutrition & Health: Carole Sugarman, “Can a Chef Scale Back? The Diet Diary of Roberto Donna”, The Washington Post

    • 1994 winners

  • Best Chef: California: Joyce Goldstein, Square One; San Francisco, CA
  • Best Chef: Mid-Atlantic: Patrick Clark, The Hay-Adams Hotel; Washington, DC
  • Best Chef: Midwest: Paul Bartolotta, Spiaggia; Chicago, IL
  • Best Chef: New York City: David Bouley, Bouley; New York, NY
  • Best Chef: Northeast: Todd English, Olives; Charlestown, MA
  • Best Chef: Pacific Northwest: (TIE) Tom Douglas, Dahlia Lounge; Seattle, WA AND Monique Barbeau, Fullers; Seattle, WA
  • Best Chef: Southeast: Allen Susser, Chef Allen’s; North Miami Beach, FL
  • Best Chef: Southwest: Dean Fearing, Mansion on Turtle Creek; Dallas, TX
  • Outstanding Chef : Daniel Boulud, Daniel; New York, NY
  • Outstanding Pastry Chef: Jacques Torres, Le Cirque; New York, NY
  • Outstanding Restaurant: Spago; West Hollywood, CA
  • Outstanding Service: Rainbow Room; New York, NY
  • Outstanding Wine & Spirits Professional: Randall Grahm, Bonny Doon Vineyard; Santa Cruz, CA
  • Outstanding Wine Service: Valentino; Santa Monica, CA
  • Rising Star Chef: Sarah Stegner, The Ritz-Carlton; Chicago, IL
  • Humanitarian of the Year: Wolfgang Puck and Barbara Lazaroff, Spago; Beverly Hills, CA
  • Lifetime Achievement Award: Robert Mondavi; Napa, CA

    • Book Awards

  • Cookbook Hall of Fame: Alice Let’s Eat, American Fried and Third Helpings by Calvin Trillin
  • Cookbook of the Year: Madhur Jaffrey’s A Taste of the Far East by Madhur Jaffrey
  • Americana: Nathalie Dupree’s Southern Memories by Nathalie Dupree
  • Baking & Desserts: Bread Alone by Daniel Leader and Judith Blahnik
  • Best Food Photography: Lemons: A Country Garden Cookbook, photographer Kathryn Kleinman
  • Convenience: Dinner in Minutes: Memorable Meals for Busy Cooks by Linda Gassenheimer
  • Entertaining & Special Occasions: Celebrations by Joe Famularo
  • Fruits, Vegetables & Grains: Faye Levy’s International Vegetable Cookbook by Faye Levy
  • General: Little Meals by Rozanne Gold
  • Healthy Focus: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin and Frances Towner Giedt
  • International: Madhur Jaffrey’s A Taste of the Far East by Madhur Jaffrey
  • Italian: Italy in Small Bites by Carol Field
  • References & Resources: Recipes Into Type by Dolores Simon and Joan Whitman
  • Single Subject: A Seafood Celebration by Sheryl and Mel London
  • Wine & Spirits: Wine Atlas of California by James Halliday
  • Writings on Food: Home on the Range: A Culinary History of the American West by Cathy Luchetti

    • Electronic Media Awards

  • Best Culinary Video: Today’s Gourmet with Jacques Pepin, host: Jacques Pepin, producers: Peter Stein and Peggy Scott
  • Best Radio Show on Food: California Foods, host: Diane Worthington; KABC
  • Best Television Cooking Show: Yan Can Cook, host: Martin Yan; PBS
  • Best Television Food Journalism: Burt Wolf’s Table, journalist: Burt Wolf; WKNO-TV

    • Journalism Awards

  • M.F.K. Fisher Distinguished Writing: Margo True, “Backstage at Café Annie”, Houston Metropolitan
  • Magazine Feature Reporting: Linda Beaulieu, “Native American”, The National Culinary Review
  • Magazine Restaurant Review or Critique: Alan Richman, GQ
  • Magazine Series: Jeffrey Steingarten, Vogue
  • Magazine Writing on Diet, Nutrition & Health: Maureen Callahan, “Diets Don’t Work”, Cooking Light
  • Newspaper Feature Reporting: Ruth Reichl, “Seafood Seminar: A Day at the Markets”, Los Angeles Times
  • Newspaper News Reporting: Merle Alexander, “Test Tube Food”, The Oregonian
  • Newspaper Restaurant Review or Critique: Penelope Corcoran, The Arizona Republic
  • Newspaper Series: Eleanor Ostman and Ellen Carlson, St. Paul Pioneer Press
  • Newspaper Writing on Diet, Nutrition & Health: Karin A. Welzel, “Salt Shakes Loose”, The Columbus Dispatch

    • 1993 winners

  • Best Chef: California: (TIE) Bradley Ogden, Lark Creek Inn; Larkspur, CA AND Jeremiah Tower, Stars, San Francisco, CA
  • Best Chef: Mid-Atlantic: Marcel Desaulniers, The Trellis; Williamsburg, VA
  • Best Chef: Midwest: Jimmy Schmidt, The Rattlesnake Club; Detroit, MI
  • Best Chef: New York City: Alfred Portale, Gotham Bar & Grill; New York, NY
  • Best Chef: Northeast: Joanne Killeen and George Germon, Al Forno; Providence, RI
  • Best Chef: Pacific Northwest: Roy Yamaguchi, Roy’s; Honolulu, HI
  • Best Chef: Southeast: Susan Spicer, Bayona; New Orleans, LA
  • Best Chef: Southwest: Vincent Guerithault, Vincent’s on Camelback; Phoenix, AZ
  • Outstanding Chef : Larry Forgione, An American Place; New York, NY
  • Outstanding Pastry Chef: Lindsey Shere, Chez Panisse; Berkeley, CA
  • Outstanding Restaurant: The Inn at Little Washington; Washington, VA
  • Outstanding Service: Commander’s Palace; New Orleans, LA
  • Outstanding Wine & Spirits Professional: Kevin Zraly, Windows on the World; New York, NY
  • Outstanding Wine Service: Charlie Trotter’s; Chicago, IL
  • Rising Star Chef: Bobby Flay, Mesa Grill; New York, NY
  • Humanitarian of the Year: Ben Cohen and Jerry Greenfield, Ben & Jerry’s; Waterbury, VT
  • Lifetime Achievement Award: Andre Soltner

    • Book Awards

  • Cookbook Hall of Fame: Simple French Food by Marian Burros and Richard Olney
  • Cookbook of the Year: The Splendid Table: Recipes from Emilia Romagna, The Heartland of Northern Italian Food by Lynne Rossetto Kasper
  • Americana: New York Cookbook by Molly O’Neill
  • Baking & Desserts: Death by Chocolate: The Last Word on a Consuming Passion by Marcel Desaulniers
  • Best Food Photography: France: A Culinary Journey, photographer Peter Johnson
  • Entertaining & Special Occasions: Alfresco by Linda Burgess and Rosamond Richardson
  • Fruits, Vegetables & Grains: Quick Vegetarian Pleasures by Jeanne Lemlin
  • General: Back to Square One: Old-World Food in a New-World Kitchen by Joyce Goldstein
  • International: Yamuna’s Table by Yamuna Devi
  • Italian: Essentials of Classic Italian Cooking by Marcella Hazan
  • Light & Healthy: Steven Raichlen’s High Flavor, Low-Fat Cooking by Steven Raichlen
  • Quick & Easy: Great Food Without Fuss by Fran McCullough and Barbara Witt
  • Single Subject: Preserving Today by Jeanne Lesem
  • Wine & Spirits: The Vintner’s Art: How Great Wines are Made by Hugh Johnson and James Halliday
  • Writings on Food: Peppers: A Story of Hot Pursuits by Amal Naj

    • Journalism Awards

  • Features/Consumer Information: Ginger Munsch Crichton, Leslie Barker, and Rita Rubin, “Eating and Aging”, Dallas Morning News
  • Literary Writing About Food, Wine & Spirits: Jeffrey Steingarten, “Simply Red”, Vogue
  • News/Investigative Reporting: Trudy Lieberman, “Is Our Fish Fit to Eat”, Consumer Reports
  • Restaurant Review/Critique: Alan Richman, GQ

    • 1992 winners

  • Best Chef: California & Hawaii: Michel Richard, Citrus; Los Angeles, CA
  • Best Chef: Mid-Atlantic: Patrick O'Connell, Inn at Little Washington; Washington, VA
  • Best Chef: Midwest: Charlie Trotter, Charlie Trotter's; Chicago, IL
  • Best Chef: New York City: Daniel Boulud, Le Cirque; New York, NY
  • Best Chef: Northeast: Lydia Shire, Biba; Boston, MA
  • Best Chef: Northwest: Barbara Figueroa, The Hunt Club; Seattle, WA
  • Best Chef: Southeast: Mark Militello, Mark's Place; N. Miami, FL
  • Best Chef: Southwest: Robert Del Grande, Café Annie; Houston, TX
  • Outstanding Chef: Alice Waters, Chez Panisse; Berkeley, CA
  • Outstanding Pastry Chef: Albert Kumin, Vie de Frances International Pastry Arts Center; Elmsford, NY
  • Outstanding Restaurant: Chez Panisse; Berkeley, CA
  • Outstanding Service: Union Square Cafe, New York, NY
  • Outstanding Wine & Spirits Professional: André Tchelistcheff, Napa, CA
  • Outstanding Wine Service: Bern's Steak House; Tampa, FL
  • Rising Star Chef: Debra Ponzek, Montrachet; New York, NY
  • Humanitarian of the Year: Gael Greene, Citymeals-on-Wheels; New York, NY
  • Lifetime Achievement Award: Craig Claiborne

    • Book Awards

  • Cookbook Hall of Fame: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
  • Cookbook of the Year: Sauces: Classical and Contemporary Sauce Making by James Peterson
  • Americana: Spirit of the Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs
  • Baking & Desserts: Great Cakes by Carole Walter
  • Best Food Photography: A Vineyard Garden, photographer Molly Chappellet
  • Convenience: From Pantry to Table by Marlena Spieler
  • General: Pleasures of the Good Earth by Edward Giobbi
  • Healthier Living: Chez Eddy Living Heart Cookbook by Antonio M. Gotto, Jr, MD
  • International: Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon by Patricia Wells
  • Italian: The Harry's Bar Cookbook: Recipes and Reminiscences from the World Famous Venice Bar and Restaurant by Arrigo Cipriani
  • Single Subject: Sauces: Classical and Contemporary Sauce Making by James Peterson
  • Special Occasions: New Home Cooking by Florence Fabricant
  • Wine & Spirits: Oz Clark's New Classic Wines by Oz Clarke
  • Writings on Food: Food and Friends by Simone Beck and Suzanne Patterson

    • 1991 winners

  • Best Chef: California: Joachim Splichal, Patina; Los Angeles, CA
  • Best Chef: Mid-Atlantic: Jean Louis Palladin, Jean-Louis at the Watergate Hotel; Washington, D.C.
  • Best Chef: Midwest: Rick Bayless, Topolobampo; Chicago, IL
  • Best Chef: Northeast: Jasper White, Jasper's; Boston, MA
  • Best Chef: Northwest: Caprial Pence, Fuller's; Seattle, WA
  • Best Chef: Southeast: Emeril Lagasse, Emeril's; New Orleans, LA
  • Best Chef: Southwest: Stephan Pyles, Routh Street Café; Dallas, TX
  • Outstanding Chef: Wolfgang Puck, Spago; West Hollywood, CA
  • Outstanding Pastry Chef: Nancy Silverton, Campanile; Los Angeles, CA
  • Outstanding Restaurant: Bouley; New York, NY
  • Outstanding Wine & Spirits Professional: Robert Mondavi, Robert Mondavi Winery; Oakville, CA
  • Outstanding Wine Service: Square One; San Francisco, CA
  • Rising Star Chef: Todd English, Olives; Cambridge, MA
  • Humanitarian of the Year: Bill Shore, Share Our Strength; Washington, DC
  • Lifetime Achievement Award: M.F.K. Fisher

    • Book Awards

  • Cookbook Hall of Fame: The Food of France and The Food of Italy by Waverly Root
  • Cookbook of the Year: Cocolat: Extraordinary Chocolate Desserts by Alice Medrich
  • American Regional: Lee Bailey's Southern Food and Plantation Houses by Lee Bailey
  • Americana: America the Beautiful Cookbook by Phillip Stephen Schulz
  • Baking & Desserts: Rose's Christmas Cookies by Rose Levy Beranbaum
  • Best Food Photography Cocolat: Extraordinary Chocolate Desserts, photographer Patricia Brabant
  • Every Day Cooking: The Short-Cut Cook by Jacques Pépin
  • Fruits, Vegetables & Grains: Pasta: Creating, Celebrating and Saucing by Constance Jones
  • Health and Diet: The Art of Low-Calorie Cooking by Sally Schneider
  • International: Please to the Table: The Russia Cookbook by Anya von Bremzen
  • Single Subject: Susan Costner's Great Sandwiches by Susan Costner
  • Special Occasions: Dinner Party by Jane Freiman
  • Techniques: The Thrill of the Grill: Techniques, Recipes & Down-Home Barbecue by John Doc Willoughby and Christopher Schlesinger
  • Wine & Spirits: The Wine Atlas of Italy: A Traveler's Guide to the Vineyards by Burton Anderson
  • Writings on Food: Epicurian Delight: The Life & Times of James Beard by Evan Jones

    • America's Classics

    Although the awards tend to focus on upscale dining in large cities, since 1998 there has been an "America's Classics" category which honors legendary family-owned restaurants across the country. The "America's Classics" winners routinely draw the biggest applause of the night at the awards ceremony. Past winners are:

    Who's Who of Food and Beverage in America

    The "Who’s Who of Food and Beverage in America" is an award presented to members of the food and beverage industry who have been "identified by his or her peers as having displayed remarkable talent and achievement."

    The award were initially awarded by Cook’s Magazine (the predecessor to Cook's Illustrated), which inaugurated the award in 1984; it has been administered by the James Beard Foundation since 1990.

    2016 inductees

    Gina Gallo Winemaker Sonoma, CA
    Jim Lahey Baker and Proprietor NYC
    Ed Levine Author and Founder of Serious Eats NYC
    Temple Grandin Author and Animal Rights Activist Fort Collins, CO
    Marcus Samuelsson Chef and Restaurateur NYC

    2015 inductees

    Allan Benton, Pork Producer and Purveyor
    Dale DeGroff, Mixologist
    Wylie Dufresne, Chef and Restaurateur
    Nathalie Dupree, Cookbook Author and Television Personality
    Maricel Presilla, Chef, Restaurateur, and Cookbook Author

    2014 inductees

    Edward Behr, Food Writer
    John Besh, Chef and Restaurateur
    David Chang, Chef and Restaurateur
    Barry Estabrook, Writer
    Paul Kahan, Chef and Restaurateur
    Sherry Yard, Pastry Chef and Author

    2013 inductees

    Eric Asimov, Author and Journalist
    Dorothy Kalins, Editor
    Barbara Lynch, Chef and Restaurateur
    Zarela Martinez, Chef and Restaurateur
    Michael Mina, Chef and Restaurateur
    Bill Yosses, Author and Pastry Chef

    2012 inductees

    Grant Achatz, Chef and Author
    Mark Bittman, Journalist and Author
    Dana Cowin, Editor-in-Chief, Food & Wine
    Emily Luchetti, Pastry Chef and Author
    Marvin Shanken, Publisher, Food Arts and Wine Spectator

    2010 inductees
  • Leah Chase, Chef/Owner, Dooky Chase Restaurant, New Orleans, Louisiana
  • Jessica B. Harris, Author and Historian, New York, New York
  • Paul C. P. McIlhenny, President and CEO, McIlhenny Company, Avery Island, Louisiana
  • David Rockwell, Founder and CEO, Rockwell Group, New York, New York
  • L. Timothy Ryan, President, Culinary Institute of America, Hyde Park, New York
  • Susan Spicer, Chef/Owner, Bayona, New Orleans, Louisiana
    • 2009 inductees

    David Burke
    John T. Edge
    Betty Fussell
    Dorothy Cann Hamilton
    Clark Wolf

    2008 inductees

    Dan Barber
    Anthony Bourdain
    Nancy Oakes
    Russ Parsons
    Zanne Early Stewart
    Steve Sullivan

    1998 inductees

    Paula Lambert
    Carolyn O'Neil
    Charles Palmer
    Alan Richman
    Jean-Georges Vongerichten

    1997 inductees

    Alex von Bidder
    Flo Braker
    Barbara Haber
    Graham Kerr
    Michael Mondavi
    Timothy Mondavi
    Julian Niccolini
    Adam Tihany

    1996 inductees

    Lidia Bastianich
    Christopher Kimball
    Zelma Long
    Nick Malgieri
    Danny Meyer
    Jean-Jacques Rachou
    Charlie Trotter

    1994 inductees

    Jean Anderson
    Cecily Brownstone
    Narcisse Chamberlain
    Ariane Daguin and George Faison
    Joel Dean and Giorgio DeLuca
    Zack Hanle
    Nancy Harmon Jenkins
    Elizabeth Schneider
    Jeff Smith
    Tim and Nina Zagat

    1991 inductees

    David Bouley
    Bryan Miller
    Michel Richard
    Nancy Silverton

    References

    James Beard Foundation Award Wikipedia
    (Text) CC BY-SA


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