The James Beard Foundation has announced The 2015 Restaurant and Chef Award Semifinalists. Congratulations to our alumni who received 14 nominations!
Outstanding Chef
Maricel Presilla, Cucharamama, Hoboken, NJ
Marc Vetri, Vetri, Philadelphia
Outstanding Pastry Chef
Ghaya Oliveira, Daniel, NYC
Christina Tosi, Momofuku, NYC
Outstanding Restaurant
Blue Hill at Stone Barns, Pocantico Hills, NY (Dan Barber, Executive Chef/Co-Founder)
Momofuku Noodle Bar, NYC (David Chang, Executive Chef/Founder)
Outstanding Service
Restaurant Alma, Minneapolis (Alexander Roberts, Executive Chef/Proprietor)
Saison, San Francisco (Joshua Skenes, Executive Chef)
Strip T’s, Watertown, MA (Tim Maslow, Chef/Owner)
Outstanding Wine
Momofuku Ko, NYC (David Chang, Executive Chef/Founder)
Sepia, Chicago (Andrew Zimmerman, Executive Chef)
Best Chef: Great Lakes
Andrew Zimmerman, Sepia, Chicago
Best Chef: Northeast
Tim Maslow, Ribelle, Brookline, MA
Best Chef: West
Joshua Skenes, Saison, San Francisco
CLICK HERE to see the full list.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
