Key Highlights
- New Orleans restaurants and chefs are in the running for this year’s James Beard Foundation awards.
- The list of semifinalists includes well-known names, rising talent, bakers, and professionals in the wine realm.
- A recent trend shows a broader range of restaurant styles, price ranges, and cuisines among the nominees.
- Several local chefs are competing for regional Best Chef: South awards.
New Orleans Restaurants and Chefs Compete for Prestigious James Beard Awards
The culinary world in New Orleans and the Gulf Coast is abuzz with excitement as a new slate of restaurants and chefs has been named semifinalists for this year’s James Beard Foundation awards. The prestigious organization, known for recognizing excellence in American cuisine, has announced its list of nominees from the region.
A Broader Range of Nominees
The long list of national semifinalists has shown a broader range of restaurant styles, price ranges, and cuisines over recent years. This trend is mirrored locally as well, with the New Orleans and Gulf Coast regional semifinalists showcasing diverse culinary talents.
Regional Chef Awards for Louisiana
The regional Best Chef: South category covers Alabama, Arkansas, Florida, Louisiana, Mississippi, and Puerto Rico. Among the nominees from Louisiana are:
- Ana Castro, of Acamaya in New Orleans.
- Serigne Mbaye, of Dakar NOLA in New Orleans.
- Charley Pierre, of Fritai in New Orleans.
- Cory Bahr, of Parish in Monroe, Louisiana.
- Austin Sumrall, of White Pillars in Biloxi, Mississippi.
- Hunter Evans, of Elvie’s in Jackson, Mississippi.
- Jim Smith, of the Hummingbird Way in Mobile, Alabama.
These chefs represent a mix of established names and rising talents who are making waves in the culinary world. Their competition is fierce, as only one will be named a finalist for this prestigious award.
New Orleans Semifinalists
In New Orleans, several prominent figures have been named semifinalists:
- Donald Link and Stephen Stryjewski, from the Link Restaurant Group (including Pêche Seafood Grill, Herbsaint, Cochon, Gianna, Cochon Butcher, La Boulangerie, and Chemin Á La Mer with the Four Seasons Hotel). These two chefs have a long history of collaboration and success, with six James Beard awards between them.
- E.J. Lagasse, from Emeril’s Restaurant in New Orleans.
As the son of Emeril Lagasse, E.J. has transformed his family’s restaurant into a world-class tasting menu experience that recently received a two-star rating from Michelin.
- Bywater Bakery, owned by Chaya Conrad. Known for its famous Chantilly cake, this bakery is a local favorite and a standout in the culinary landscape of New Orleans.
- Braithe Gill, wine and beverage director at Brennan’s Restaurant in the French Quarter. Her expertise has earned her recognition as an outstanding professional in beverage service.
- Wild Child Wines in Lafayette, Louisiana, is also a finalist for Best New Restaurant.
This establishment has become a hub for wine and tinned seafood enthusiasts in downtown Lafayette.
The list of semifinalists underscores the vibrant and diverse culinary scene in New Orleans and the Gulf Coast. As the foundation narrows down its selection to finalists on March 31, all eyes will be on these talented chefs and restaurateurs.