
14 Arizona chefs, restaurants are finalists for James Beard Awards
The James Beard Foundation announced today its 2022 Restaurant and Chef Awards semifinalists in advance of the returning James Beard Awards® presented by Capital One. The full list of 2022 Restaurant and Chef Awards semifinalists can be found below and on the James Beard Foundation website. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, 2022, at the Lyric Opera of Chicago.
The James Beard Awards, considered to be among the nation’s most prestigious honors, recognize exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.
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The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. James Beard Awards policies and procedures can be viewed at jamesbeard.org/awards/policies. An overview of the voting process can be viewed here. For more information on this year’s Restaurant and Chef Award Semifinalists, see here.
2022 Restaurant and Chef Award Semifinalists are:
Outstanding Restaurateur
A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, integrity in restaurant operations, and is making efforts to create a sustainable work culture. Must have been in the restaurant business for at least five years, and they must not have been nominated for a James Beard Foundation Chef Award in the past three years.
• Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Bindaas, Annabelle, and others), Washington, D.C.
• Kim Bartmann, Bartmann Group, Minneapolis
• Chris Bianco, Tratto, Pane Bianco, and Pizzeria Bianco, Phoenix
• Jason and Sue Chin, Good Salt Restaurant Group, Orlando, FL
• Brandon Chrostowski, EDWINS Leadership and Restaurant Institute, Cleveland
• Larry and Jessica Delgado, Delgado Collective, McAllen, TX
• Ravi DeRossi, Overthrow Hospitality, NYC
• Greg Dulan, Dulan’s Soul Food Restaurant, Los Angeles
• Kevin Gillespie, Red Beard Restaurants (Gunshow, Ole Reliable, and Revival), Atlanta
• Andrew Le, The Pig and the Lady and Piggy Smalls, Honolulu
• Marc Meyer, Vicki Freeman, and Chris Paraskevaides, Bowery Group (Shuka, Shukette, Vic’s, and others) NYC
• Joe Muench, Black Shoe Hospitality, Milwaukee
• Willy Ng, Koi Palace, Dragon Beaux, and Palette Tea House, San Francisco
• Akkapong “Earl” Ninsom, Langbaan, Hat Yai, Eem, and others, Portland, OR
• Todd Richards and Joshua Lee, The Soulful Company (Lake & Oak), Atlanta
• J.D. Simpson and Roger Yopp, SavannahBlue, Detroit
• Deborah Snow and Barbara White, Blue Heron Restaurant & Catering, Sunderland, MA
• Chris Williams, Lucille’s Hospitality Group, Houston
• Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia
• Edwin Zoe, Zoe Ma Ma and Chimera Ramen, Boulder and Denver, CO
Outstanding Chef
A chef who sets high culinary standards and has served as a positive example for other food professionals. Must have been working as a chef for three or more consecutive years.
• Reem Assil, Reem’s, Oakland and San Francisco, CA
• Mashama Bailey, The Grey, Savannah, GA
• Andrew Black, Grey Sweater, Oklahoma City
• Peter Chang, Peter Chang, VA and MD
• Austin Covert, Rosewild, Fargo, ND
• Christopher Gross, Christopher’s, Phoenix
• Stephen Jones, The Larder + The Delta, Phoenix
• Ji Hye Kim, Miss Kim, Ann Arbor, MI
• Kyle Knall, Birch, Milwaukee
• Emiliano Marentes, ELEMI, El Paso, TX
• Niki Nakayama, n/naka, Los Angeles
• Keiji Nakazawa, Sushi Sho, Honolulu
• Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
• Alex Raij and Eder Montero, La Vara, NYC
• Angie Rito and Scott Tacinelli, Don Angie, NYC
• Michael Schwartz, Michael’s Genuine Food & Drink, Miami
• Douglass Williams, MIDA, Boston
• Cindy Wolf, Charleston, Baltimore
• Rachel Yang and Seif Chirchi, Joule, Seattle
Outstanding Restaurant
A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community. Must have been in business for five or more consecutive years, not including any time closed due to the pandemic.
• Brennan’s, New Orleans
• Butcher & Bee, Charleston, SC
• Chai Pani, Asheville, NC
• Cora Cora, West Hartford, CT
• Di Fara Pizza, NYC
• El Burén de Lula, Loíza, PR
• Friday Saturday Sunday, Philadelphia
• Hell’s Backbone Grill & Farm, Boulder, UT
• La Morada, NYC
• Living Kitchen Farm & Dairy, Depew, OK
• Métier, Washington, D.C.
• Mixtli, San Antonio, TX
• Parachute, Chicago
• Paragary’s, Sacramento, CA
• Post & Beam, Los Angeles
• Odd Duck, Milwaukee
• Oriole, Chicago
• ShinBay, Scottsdale, AZ
• Sushi Izakaya Gaku, Honolulu
• The Walrus and the Carpenter, Seattle
Emerging Chef
A chef who displays exceptional talent, character, and leadership ability, and who is
likely to make a significant impact in years to come. No age limit is required.
• Manuel “Manny” Barella, Bellota, Denver
• Angel Barreto, Anju, Washington, D.C.
• Kristi Brown, Communion, Seattle
• Rochelle Daniel, Atria, Flagstaff, AZ
• Calvin Eng, Bonnie’s, NYC
• Casey Felton, Bahn Oui, Los Angeles
• Shenarri Freeman, Cadence, NYC
• Ben Grupe, Tempus, St. Louis
• Donald Hawk, Valentine, Phoenix
• Cleophus Hethington, Benne on Eagle, Asheville, NC
• Brian Hirata, Na‘‘au, Hilo, HI
• Serigne Mbaye, Dakar Nola, New Orleans
• Thuy Pham, Mama Đút, Portland, OR
• Mia Orino and Carlo Gan, Kamayan ATL, Atlanta
• Edgar Rico, Nixta Taqueria, Austin
• Amanda Shulman, Her Place Supper Club, Philadelphia
• Amanda Turner, Olamaie, Austin
• Chris Viaud, Greenleaf, Milford, NH
• Crystal Wahpepah, Wahpepah’s Kitchen, Oakland, CA
• David Yoshimura, Nisei, San Francisco
Best New Restaurant
A restaurant opened in 2020 or 2021 that already demonstrates excellence in cuisine and hospitality and seems likely to make a significant impact in years to come.
• ABACÁ, San Francisco
• Angry Egret Dinette, Los Angeles
• Bacanora, Phoenix
• BARDA, Detroit
• Café Mamajuana, Burlington, VT
• Casian Seafood, Lafayette, CO
• Dhamaka, NYC
• Fritai, New Orleans
• Gage & Tollner, NYC
• Horn BBQ, Oakland, CA
• Kasama, Chicago
• Kimika, NYC
• Laser Wolf, Philadelphia
• Leeward, Portland, ME
• Lengua Madre, New Orleans
• MACHETE, Greensboro, NC
• Matia Kitchen & Bar, Orcas Island, WA
• The Marble Table, Billings, MT
• Nani’s Piri Piri Chicken, Asheville, NC
• NiHao, Baltimore
• Owamni, Minneapolis
• Oyster Oyster, Washington, D.C.
• Pier 6 Seafood & Oyster House, San Leon, TX
• República, Portland, OR
• Roots Southern Table, Farmers Branch, TX
• Sooper Secret Izakaya, Honolulu
• Union Hmong Kitchen, Minneapolis
• Ursula, NYC
• Zacatlán Restaurant, Santa Fe
• Zitz Sum, Coral Gables, FL
Outstanding Pastry Chef
A pastry chef or a chef who makes desserts, pastries, or breads served as part of a meal. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and-mortar presence. Must have been working as a pastry chef or chef who makes desserts for the past three years.
• Antonio Bachour, Bachour, Coral Gables and Doral, FL
• Nicolas Blouin, Destination Kohler, Kohler, WI
• Warda Bouguettaya, Warda Pâtisserie, Detroit
• Mark Chacón, Chacónne Patisserie, Phoenix
• Angela Cicala, Cicala at the Divine Lorraine, Philadelphia
• Kate Fisher Hamm, Leeward, Portland, ME
• Michelle Karr-Ueoka, MW Restaurant, Honolulu
• Margarita Manzke, République, Los Angeles
• Claudia Martinez, Miller Union, Atlanta
• Elise Mensing, Brasserie by Niche, St. Louis
• Camari Mick, The Musket Room, NYC
• Ruben Ortega, Xochi, Houston
• Shannah Primiano, Porto, Chicago
• Rabii Saber, Four Seasons, Orlando, FL
• Caroline Schiff, Gage & Tollner, NYC
• Anne Specker, Kinship, Washington, D.C.
• Krystle Swenson, The Social Haus, Greenough, MT
• Sofia Tejeda, Mixtli, San Antonio, TX
• Jen Yee, Hopkins and Company, Atlanta
Outstanding Baker
A baker of breads, pastries, or desserts who displays exceptional skill. Must consistently sell goods directly to the public, but does not need a brick-and-mortar presence and must have been working as a pastry chef or baker for the past three years.
• David Cáceres, La Panadería, San Antonio, TX
• Maya-Camille Broussard, Justice of the Pies, Chicago
• Atsuko Fujimoto, Norimoto Bakery, Portland, ME
• Susannah Gebhart, Old World Levain (OWL) Bakery, Asheville, NC
• Marissa and Mark Gencarelli, Yoli Tortilleria, Kansas City, MO
• Joseph, Archalous, and Caroline Geragosian, Old Sasoon Bakery, Pasadena, CA
• Don Guerra, Barrio Bread, Tucson, AZ
• Aaron Hall, The Local Crumb, Mount Vernon, IA
• Mike Hirao, Nisshodo Candy Store, Honolulu
• Clement Hsu, Katherine Campecino-Wong, and James Wong, Breadbelly, San Francisco
• Nobutoshi “Nobu” Mizushima and Yuko Kawashiwo, Ihatov Bread and Coffee, Albuquerque, NM
• Evette Rahman, Sister Honey’s, Orlando, FL
• Rhonda Saltzman and Mercedes Brooks, Second Daughter Baking Co., Philadelphia
• Caroline Schweitzer and Lauren Heemstra, Wild Crumb, Bozeman, MT
• Khatera Shams, Sunshine Spice Bakery & Cafe, Boise, ID
• Zak Stern, Zak the Baker, Miami
• Elaine Townsend, Café Mochiko, Cincinnati, OH
• Maricsa Trejo, La Casita Bakeshop, Richardson, TX
• Louis Volle, Lodi, NYC
• Pamela Vuong, The Flour Box, Seattle
Outstanding Hospitality Presented by American Airlines
A restaurant that demonstrates consistent and excellent hospitality and service to its dining community, while also making efforts to provide a sustainable work culture. Must have been in operation for five or more years.
• BaoBao Dumpling House, Portland, ME
• Bar del Corso, Seattle
• Binkley’s, Phoenix
• Coquine, Portland, OR
• Cúrate, Asheville, NC
• House of Prime Rib, San Francisco
• Hugo’s, Houston
• Johnny’s Restaurant, Homewood, AL
• José, Dallas
• Lil’ Deb’s Oasis, Hudson, NY
• Mudgie’s Deli and Wine Shop, Detroit
• Phoenicia, Birmingham, MI
• The Preacher’s Son, Bentonville, AR
• Sanford, Milwaukee
• Spuntino, Denver
• Steve and Cookie’s, Margate, NJ
• Sylvia’s Restaurant, NYC
• Ticonderoga Club, Atlanta
• Tutka Bay Lodge, Homer, AK
• Valter’s Osteria, Salt Lake City
Outstanding Wine Program
A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine. Makes efforts to create and foster a diverse portfolio of wines and wine team members.
• a.kitchen + bar, Philadelphia
• The Four Horsemen, NYC
• Frenchette, NYC
• Golden Age Wine, Mountain Brook, AL
• High Street Wine Co., San Antonio, TX
• Hiyu Wine Farm, Hood River, OR
• Kai, Phoenix
• L’Etoile, Madison, WI
• The Little Nell, Aspen, CO
• Lucky Palace, Bossier City, LA
• Lyla Lila, Atlanta
• Madam, Birmingham, MI
• Maydan, Washington, D.C.
• Polo Grill, Tulsa, OK
• The Punchdown, Oakland, CA
• Rainbow Ranch Lodge, Gallatin Gateway, MT
• Rebel Rebel, Somerville, MA
• Sachet, Dallas
• Tomo, Seattle
• Vicia, St. Louis
Outstanding Bar Program
A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer. Makes efforts to foster a diverse portfolio of brands and team members.
• Alley Twenty Six, Durham, NC
• Attaboy, Nashville
• Avenue Pub, New Orleans
• Bar Leather Apron, Honolulu
• barmini by José Andrés, Washington, D.C.
• Cafe La Trova, Miami
• Chapel Tavern, Reno, NV
• Friends and Family, Oakland, CA
• Genever, Los Angeles
• Goodkind, Milwaukee
• The Jewel Box, Portland, ME
• Julep, Houston
• La Factoría, San Juan, PR
• Las Almas Rotas, Dallas
• Llama San, NYC
• Nobody’s Darling, Chicago
• Shelby, Detroit
• Valkyrie, Tulsa, OK
• Vicia, St. Louis
• Water Witch, Salt Lake City
Best Chefs Presented by Capital One (by region): Chefs who set high standards in their culinary skills and leadership abilities, and who are making efforts to help create a sustainable work culture in their respective regions. May be from any kind of dining establishment but must have been working as a chef in the region for at least three years.
Best Chef: Southwest (AZ, NM, NV, OK)
• Matthew Amberg, Oren, Tulsa, OK
• Wanda J. Armstrong, Evelyn’s, Tulsa, OK
• Indri Bahar, Rendang & Co. Indonesian Bistro, Tulsa, OK
• Troy Cannan, LuLou’s Restaurant, Reno, NV
• Kwok Chen, Kwok’s Bistro, Reno, NV
• Andrew Donovan, Basque, Tulsa, OK
• Lori Hashimoto, Hana Japanese Eatery, Phoenix
• Zach Hutton, Scratch Kitchen & Cocktails, Oklahoma City, OK
• Gina Marinelli, La Strega and Harlo, Las Vegas
• John Martinez, Tito & Pep, Tucson, AZ
• Maria Mazon, BOCA Tacos y Tequila, Tuscon, AZ
• Ahmed Obo, Jambo Cafe, Santa Fe
• Fernando Olea, Sazón, Santa Fe
• Martín Rios, Restaurant Martín, Santa Fe
• Salazar Brothers, La Guelaguetza, Albuquerque, NM
• Giovanni Scorzo, Andreoli Italian Grocer, Scottsdale, AZ
• Eben Shillingford, Sisserou’s, Tulsa, OK
• Jamie Tran, The Black Sheep, Las Vegas
• Hongrui Xin, Big Dan Shanxi Taste, Las Vegas
• Marie Yniguez, Bocadillos, Albuquerque, NM
Best Chef: California
• Chris Barnum-Dann, Localis, Sacramento, CA
• Sylvan Mishima Brackett, Rintaro, San Francisco
• Val M. Cantu, Californios, San Francisco
• Keith Corbin, Alta Adams, Los Angeles
• Srijith Gopinathan, Ettan, Palo Alto, CA
• Tony Ho, Sea Harbour Seafood Restaurant, Rosemead, CA
• Judept Irra, Tamales Elena y Antojitos, Bell Gardens, CA
• Brandon Jew, Mister Jiu’s, San Francisco
• Matthew Kammerer, The Harbor House Inn, Elk, CA
• Bryant Ng, Cassia, Santa Monica, CA
• Heena Patel, Besharam, San Francisco
• Natalia Pereira, Woodspoon, Los Angeles
• Melissa Perello, Octavia, San Francisco
• Minh Phan, Phenakite, Los Angeles
• Justin Pichetrungsi, Anajak Thai, Los Angeles
• Carlos Salgado, Taco María, Costa Mesa, CA
• Sarintip “Jazz” Singsanong, Jitlada, Los Angeles
• James Syhabout, Commis, Oakland, CA
• Pim Techamuanvivit, Nari, San Francisco
• Anthony Wells, Juniper and Ivy, San Diego
Best Chef: Great Lakes (IL, IN, MI, OH)
• Omar Anani, Saffron De Twah, Detroit
• Rodolfo Cuadros, Amaru and Bloom Plant Based Kitchen, Chicago
• Diana Dávila Boldin, Mi Tocaya Antojería, Chicago
• Paul Fehribach, Big Jones, Chicago
• Jason Hammel, Lula Cafe, Chicago
• Anthony Lombardo, SheWolf, Detroit
• Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit
• Thomas Melvin, Vida, Indianapolis
• Dave Park, Jeong, Chicago
• Michael Ransom, ima, Detroit
• Darnell Reed, Luella’s Southern Kitchen, Chicago
• James Rigato, Mabel Gray, Hazel Park, MI
• Jose Salazar, Salazar, Cincinnati, OH
• Noah Sandoval, Oriole, Chicago
• Ahmad Sanji, AlTayeb, Dearborn, MI
• John Shields and Karen Urie Shields, Smyth, Chicago
• Jill Vedaa, Salt+, Lakewood, OH
• Sarah Welch, Marrow, Detroit
• Erick Williams, Virtue Restaurant & Bar, Chicago
• Kate Williams, Karl’s, Detroit
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
• Anthony Andiario, Andiario, West Chester, PA
• Joey Baldino, Zeppoli, Collingswood, NJ
• Angel Barreto, Anju, Washington, D.C.
• Amy Brandwein, Centrolina, Washington, D.C.
• Adam Diltz, Elwood, Philadelphia
• Antimo DiMeo, Bardea Food & Drink, Wilmington, DE
• Melissa Hamilton and Christopher Hirsheimer, Canal House Station, Milford, NJ
• Matt Hill, Ruthie’s All-Day, Arlington, VA
• Bill Hoffman, The House of William & Merry, Hockessin, DE
• Jesse Ito, Royal Izakaya, Philadelphia
• Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh
• Wei Lu, China Chalet, Florham Park, NJ
• Cristina Martinez, South Philly Barbacoa, Philadelphia
• Peter Prime, Cane, Washington, D.C.
• Carlos Raba, Clavel Mezcaleria, Baltimore
• Michael Rafidi, Albi, Washington, D.C.
• Chutatip “Nok” Suntaranon, Kalaya Thai Kitchen, Philadelphia