Estos son los finalistas de los premios James Beard 2019

Chefs como Cristina Martínez, Daniela Soto- Innes y Pati Jinich fueron nombradas en la lista de finalistas.

Los premios de la Fundación James Beard Awards son considerados por muchos como los Oscar del mundo culinario. Su intención es honrar el trabajo sobresaliente de restaurantes, periodistas, libros y medios especializados en gastronomía. Hay más de 600 profesionales de la industria involucrados en la elección de nominados y ganadores.

Y hoy finalmente fue el día en que esta Fundación anunció su lista de finalistas para 2019. El anuncio se llevó a cabo en el restaurante Hugo’s del chef Hugo Ortega, ganador de un James Beard en 2017. Esta ceremonia es particularmente especial, ya que será la primeradesde que la Fundación anunció cambios en sus políticas para fomentar la diversidad. Mexicanos como Cristina Martínez (South Philly Barbacoa), Daniela Soto-Innes (Cosme y Atla en NYC), Pati Jinich (famosa por su programa Pati’s Mexican Table), y Juan Contreras (repostero en Atelier Crenn) forman parte de los finalistas. El anuncio de los ganadores se llevará a cabo durante una gala en Chicago, el 6 de mayo.

Debajo encontrarás cada categoría con sus respectivos nominados: 

Premios de diseño de restaurantes destacados de la Fundación James Beard 2019

Restaurante con capacidad de 75 comensales o menos

Firma: Heliotrope Architects and Price Erickson Interior Design
Proyecto: Willmott’s Ghost, Seattle

Firma: Roman and Williams
Proyecto: La Mercerie, NYC

Firma: Studio Writers
Proyecto: Atomix, NYC

Restaurante con capacidad de 76 comensales o más

Firma: Land and Sea Dept.
Proyecto: Lonesome Rose, Chicago

Firma: studio razavi architecture
Proyecto: Boqueria, NYC

Firma: Parts and Labor Design
Proyecto: Pacific Standard Time, Chicago

Otras categorías de bebida y comida

Firma: AvroKO
Proyecto: China Live, San Francisco

Firma: Schwartz and Architecture (S^A)
Proyecto: El Pípila, San Francisco

Firma: Summer Ops
Proyecto: Island Oyster

Ícono de diseño

Canlis en Seattle

Premios de restaurante y chef de la Fundación James Beard 2019

Mejor nuevo restaurante






Panadero sobresaliente

Zachary Golper
Bien Cuit

Maura Kilpatrick
Sofra Bakery and Café

Lisa Ludwinski
Sister Pie

Avery Ruzicka
Manresa Bread

Greg Wade
Publican Quality Bread

 Programa de bar sobresaliente

Bar Agricole

Dead Rabbit

Kimball House

Lost Lake

Ticonderoga Club

Chef sobresaliente (Presentado por Metalcrafters)

Ashley Christensen
Poole’s Diner

David Kinch

Corey Lee

Donald Link

Marc Vetri
Vetri Cucina

Chef de repostería excepcional (presentado por Lavazza)

Juan Contreras
Atelier Crenn

Kelly Fields
Willa Jean

Meg Galus

Margarita Manzke

Pichet Ong
Brothers and Sisters

Restaurante sobresaliente (presentado por S.Pellegrino® Sparkling Natural Mineral Water)






Restaurador destacable

Hugh Acheson
Empire State South, Five & Ten, The National, and others

Kevin Boehm and Rob Katz
Boka Restaurant Group (Boka, Girl & the Goat, Momotaro, and others)

JoAnn Clevenger

Ken Oringer
Little Donkey, Toro, Uni, and others

Alex Raij and Eder Montero
La Vara, Txikito, Saint Julivert Fisherie, and others

Ellen Yin
High Street Hospitality Group (Fork, High Street on Market, High Street on Hudson)

Servicio impecable



Frasca Food and Wine


Swan Oyster Depot

Zingerman’s Roadhouse

Programa de vinos excepcionales (presentado por Robert Mondavi Winery)



Miller Union

Night + Market


Productor de bebidas espirituosas o vino

Cathy Corison
Corison Winery

Ann Marshall and Scott Blackwell
High Wire Distilling Co.

Steve Matthiasson
Matthiasson Wines

Rob Tod
Allagash Brewing Company

Lance Winters
St. George Spirits

Chef del año de Rising Star (presentado por S.Pellegrino® Sparkling Natural Mineral Water)

Ana Castro

Alisha Elenz

Alexander Hong

Jesse Ito
Royal Izakaya

Kwame Onwuachi
Kith and Kin

Jonathan Yao

Mejor chef: Illinois, Indiana, Ohio, Minnesota, Michigan and Wisconsin

Diana Dávila
Mi Tocaya Antojería

Jason Hammel
Lula Café

Beverly Kim and Johnny Clark

David Posey and Anna Posey

Noah Sandoval

Lee Wolen

Mejor chef: Medio Atlántico 

Amy Brandwein

Tom Cunanan
Bad Saint

Rich Landau

Cristina Martinez
SouthPhilly Barbacoa

Cindy Wolf

Mejor chef: Medio Oeste

Michael Corvino
Corvino Supper Club & Tasting Room

Michael Gallina

Ann Kim
Young Joni

Jamie Malone
Grand Café

Christina Nguyen
Hai Hai

Mejor chef: Nueva York

Sean Gray
Momofuku Ko

Brooks Headley
Superiority Burger

Daniela Soto-Innes

Alex Stupak
Empellón Midtown

Jody Williams and Rita Sodi
Via Carota

Mejor chef en la categoría Noreste en Estados Unidos

Tiffani Faison
Tiger Mama

James Mark

Tony Messina

Cassie Piuma

Benjamin Sukle

Mejor chef en la categoría Norte en Estados Unidos

Peter Cho
Han Oak

Katy Millard

Brady Williams

Justin Woodward

Rachel Yang and Seif Chirchi

Mejor chef en la categoría Sur en Estados Unidos

Vishwesh Bhatt

Jose Enrique
Jose Enrique

Kristen Essig and Michael Stoltzfus

Slade Rushing

Isaac Toups
Toups’ Meatery

Mejor chef en la categoría de Sureste en Estados Unidos

Mashama Bailey
The Grey

Katie Button

Cassidee Dabney
The Barn at Blackberry Farm

Ryan Smith

Andrew Ticer and Michael Hudman
Andrew Michael Italian Kitchen

Mejor chef en la categoría de Sudoeste en Estados Unidos

Charleen Badman

Kevin Fink
Emmer & Rye

Michael Fojtasek

Bryce Gilmore
Barley Swine

Steve McHugh

Mejor chef en la categoría de Oeste en Estados Unidos

Michael Cimarusti

Jeremy Fox
Rustic Canyon

Jessica Koslow

Travis Lett

Joshua Skenes

2019 James Beard Foundation America’s Classics (Presented by TABASCO® Sauce)

Pho 79
Garden Grove, CA

Jim’s Steak & Spaghetti House
Huntington, WV

A&A Bake & Double Roti Shop
Brooklyn, NY

Sehnert’s Bakery & Bieroc Café
McCook, NE

Annie’s Paramount Steakhouse
Washington, D.C.

2019 James Beard Foundation Humanitarian of the Year

The Giving Kitchen
Non-profit that provides emergency assistance to food service workers through financial support and a network of community resources.

2019 James Beard Foundation Lifetime Achievement Award

Patrick O’Connell
Multiple James Beard Award-Winning Chef; Chef & Owner, The Inn at Little Washington in Washington, VA

2019 premios James Beard Foundation para libros

Estados Unidos

A Common Table: 80 Recipes and Stories from My Shared Cultures
Cynthia Chen McTernan

Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day
JJ Johnson and Alexander Smalls, with Veronica Chambers
(Flatiron Books)

Sweet Home Café Cookbook: A Celebration of African American Cooking
Albert G. Lukas and Jessica B. Harris
(Smithsonian Books)

Panadería y postres

Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
Jerrelle Guy
(Page Street Publishing Co.)

Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies
Cathy Barrow
(Grand Central Publishing)

SUQAR: Desserts & Sweets from the Modern Middle East
Greg Malouf and Lucy Malouf
(Hardie Grant Books)


Apéritif: Cocktail Hour the French Way
Rebekah Peppler
(Clarkson Potter)

The Aviary Cocktail Book
Grant Achatz, Nick Kokonas, Micah Melton, Allen Hemberger, and Sarah Hemberger
(The Alinea Group)

Cocktail Codex
Alex Day, Nick Fauchald, and David Kaplan
(Ten Speed Press)


Everyday Dorie
Dorie Greenspan
(Rux Martin/Houghton Mifflin Harcourt)

Milk Street: Tuesday Nights
Christopher Kimball
(Little, Brown and Company)

Ottolenghi Simple
Yotam Ottolenghi
(Ten Speed Press)

Salud y dietas especiales

The Complete Diabetes Cookbook
Editors at America’s Test Kitchen
(America’s Test Kitchen)

Eat a Little Better
Sam Kass
(Clarkson Potter)

More with Less
Jodi Moreno
(Roost Books)


Feast: Food of the Islamic World
Anissa Helou

The Food of Northern Thailand
Austin Bush
(Clarkson Potter)

I Am a Filipino
Nicole Ponseca and Miguel Trinidad
(Artisan Books)


Season: Big Flavors, Beautiful Food
Nik Sharma
(Chronicle Books)

Tokyo New Wave
Andrea Fazzari
(Ten Speed Press)

Wild: Adventure Cookbook
Luisa Brimble
(Prestel Publishing)

Historia y becas

Canned: The Rise and Fall of Consumer Confidence in the American Food Industry
Anna Zeide
(University of California Press)

Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta
Julian Rankin
(University of Georgia Press)

Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture
Justin Nystrom
(University of Georgia Press)


Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
Matt Abergel
(Phaidon Press)

From the Earth: World’s Great, Rare and Almost Forgotten Vegetables
Peter Gilmore
(Hardie Grant Books)

Rich Table
Evan Rich and Sarah Rich
(Chronicle Books)

Tema específico

Bread & Butter: History, Culture, Recipes
Richard Snapes, Grant Harrington, and Eve Hemingway
(Quadrille Publishing)

Goat: Cooking and Eating
James Whetlor
(Quadrille Publishing)

Korean BBQ: Master Your Grill in Seven Sauces
Bill Kim
(Ten Speed Press)

Cocina enfocada en vegetales

Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of
Cal Peternell
(William Morrow Cookbooks)

Ilene Rosen
(Artisan Books)

Vegetarian Viet Nam
Cameron Stauch
(W. W. Norton & Company)

Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
Edward Lee
(Artisan Books)

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
Jonathan Kauffman
(William Morrow)

Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture
Matt Goulding
(Harper Wave/Anthony Bourdain)

Premios para medios de comunicación

Chef Flynn



Video Online, Ubicación Fija y / o Instruccional

Handcrafted – How to Make Handmade Soba Noodles    

Mad Genius – Crispy Cheese Sticks; Waffled Okonomiyaki; and Puff Pastry

MasterClass – Dominique Ansel Teaches French Pastry Fundamentals

Video en locación

First We Feast’s Food Skills – Mozzarella Kings of New York

Kitchen Unnecessary – Fire Morels

NPR Foraging – Eating Wild Sea Creatures; You Can Eat Dandelions; and The Hunt for Morels


Samin Nosrat
Salt Fat Acid Heat

Marcus Samuelsson
No Passport Required

Molly Yeh
Girl Meets Farm

Reporte excepcional

Deep Dive and Food for Thought, 2018 PyeongChang Winter Olympics
Reporter: David Chang

In Real Life – Why You MUST Try Native American Cuisine
Reporter: Yara Elmjouie

The Sporkful – Yewande Finds Her Super Power
Reporter: Dan Pashman


Copper & Heat – Be a Girl

The Feed – Paletas and Other Icy Treats

Racist Sandwich – Erasing Black Barbecue


California Foodways – Providing a Taste of Oaxaca to Central Valley; Can Ag and Wildlife Co-Exist? Rice Farmers Think So; and Frozen Burrito Royalty in the Central Valley

The Food Chain – Raw Grief and Widowed

KCRW’s Good Food – Remembering Jonathan Gold

Especial de televisión o en línea

Anthony Bourdain: Explore Parts Unknown – Little Los Angeles

Spencer’s BIG Holiday

Taste Buds – Chefsgiving

Programa de televisión

Barefoot Contessa: Cook Like a Pro – Mary Poppins Show

Good Eats: Reloaded – Steak Your Claim

Pati’s Mexican Table – Tijuana: Stories from the Border

Programa de televisión en locación

The Migrant Kitchen – Man’oushe

Salt Fat Acid Heat – Salt

Ugly Delicious – Fried Chicken

Excelencia de técnica y visual

Anthony Bourdain: Explore Parts Unknown
Yuki Aizawa, Sarah Hagey, Nathalie Karouni, Kate Kunath and August Thurmer

Chef’s Table
Will Basanta, Adam Bricker, and Danny O’Malley

From The Wild – Season 4
Kevin Kossowan

2019 James Beard Premios de periodismo


America’s Best Worst Cook: “Hi, I’m America’s Best Worst Cook”; “Dear Chefs, Will Eating This Kill Me?” and “How to Roast a Chicken? The Answers Are Horrifying.”
JJ Goode

Local Fare: “The Question of Dinner”; “Dixie Vodka”; and “Folk Witness”
John T. Edge
Oxford American

What We Talk About When We Talk About American Food: “The Pickled Cucumbers That Survived the 1980s AIDS Epidemic”; “A Second Look at the Tuna Sandwich’s All-American History”; and “Freedom and Borscht for Ukrainian-Jewish Émigrés”
Mari Uyehara

Craig Claiborne Premio Restaurante Distinguido

Counter Intelligence: “The Hearth & Hound, April Bloomfield’s New Los Angeles Restaurant, Is Nothing Like a Gastropub”; “There’s Crocodile and Hog Stomach, but Jonathan Gold Is All About the Crusty Rice at Nature Pagoda”; and “At Middle Eastern Restaurants, It All Starts with Hummus. Jonathan Gold says Bavel’s Is Magnificent”
Jonathan Gold
Los Angeles Times

“The Fire Gods of Washington, D.C.”; “David Chang’s Majordomo Is No Minor Feat”; and “North America’s Best Cantonese Food Is in Canada”
Bill Addison

“The Four Seasons Returns. But Can It Come Back?” “Why David Chang Matters”; and “A Celebration of Black Southern Food, at JuneBaby in Seattle”
Pete Wells
The New York Times

Cena y viaje

Chau Down: “A New Orleans Food Diary”; “A Portland Food Diary”; and “A Chicago Food Diary”
Danny Chau
The Ringer

“Dim Sum Is Dead, Long Live Dim Sum”
Max Falkowitz
Airbnb Magazine

“Many Chinas, Many Tables”
Jonathan Kauffman and Team
San Francisco Chronicle

Informe de funciones

“Big in Japan”
Tejal Rao
The New York Times Magazine

“A Kingdom from Dust”
Mark Arax
The California Sunday Magazine

“Shell Game: Saving Florida’s Oysters Could Mean Killing a Way of Life”
Laura Reiley and Eve Edelheit
Tampa Bay Times

Cobertura gastronómica en publicaciones generales 

New York Magazine
Robin Raisfeld, Rob Patronite, Maggie Bullock, and the Staff of New York Magazine

Roads & Kingdoms
Nathan Thornburgh, Matt Goulding, Anup Kaphle, and the Roads & Kingdoms Team

T: The New York Times Style Magazine
Kurt Soller, Hanya Yanagihara, and the Staff of T Magazine


“Back to Where It All Began: I Had Never Eaten in Ghana Before. But My Ancestors Had.”
Michael W. Twitty
Bon Appétit

“A Hunger for Tomatoes”
Shane Mitchell
The Bitter Southerner

“What is Northern Food?”
Steve Hoffman
Artful Living

Salud y Bienestar

“Clean Label’s Dirty Little Secret”
Nadia Berenstein
The New Food Economy

“The Last Conversation You’ll Ever Need to Have About Eating Right” and “The Last Conversation You’ll Need to Have on Eating Right: The Follow-ups”
Mark Bittman and David L. Katz
New York Magazine / Grub Street

“‘White People Food’ Is Creating An Unattainable Picture Of Health”
Kristen Aiken

Cocina casera

“Melissa Clark’s Thanksgiving”
Melissa Clark
The New York Times

“The Subtle Thrills of Cold Chicken Salad”
Cathy Erway

“Top Secret Ingredients”
Kathleen Purvis
Garden & Gun

Narrativa innovadora

“In Search of Water-Boiled Fish”
Angie Wang

“100 Most Jewish Foods”
Alana Newhouse, Gabriella Gershenson, and Stephanie Butnick
Tablet Magazine

“What’s in a Food Truck?”
Bonnie Berkowitz, Seth Blanchard, Aaron Steckelberg, and Monica Ulmanu
The Washington Post

Informe de investigación

“‘It’s Not Fair, Not Right’: How America Treats Its Black Farmers”
Debbie Weingarten and Audra Mulkern
The Guardian and the Economic Hardship Reporting Project

“A Killing Season”
Boyce Upholt
The New Republic

“Victims Blame FDA for Food-Recall Failures”
Christine Haughney Dare-Bryan

Premio Voz Local Jonathan Gold 

“Storied Ovens”; “Food Outside the U.S. Open Gates”; and “A New Destination for Chinese Food: Not Flushing, but Forest Hills”
Max Falkowitz
The New York Times; Plate Magazine

“My Dinner at the Playboy Club”; “Curry and Roti Destination Singh’s Lights Up Queens”; and “Where New Yorkers Actually Eat in Times Square”
Robert Sietsema
Eater NY

“Yes Indeed, Lord: Queen’s Cuisine, Where Everything Comes from the Heart”; “Top 10 New Orleans Restaurants for 2019”; and “Sexual Harassment Allegations Preceded Sucré Co-Founder Tariq Hanna’s Departure”
Brett Anderson | The Times-Picayune

M.F.K. Premio a la escritura distinguida Fisher

“A Kingdom from Dust”
Mark Arax
The California Sunday Magazine

“The Poet’s Table”
Mayukh Sen
Poetry Foundation

“What Is Northern Food?”
Steve Hoffman
Artful Living

Ensayo personal largo

“I Made the Pizza Cinnamon Rolls from Mario Batali’s Sexual Misconduct Apology Letter”
Geraldine DeRuiter

“Need to Find Me? Ask My Ham Man”
Catherine Down
The New York Times

“Writing an Iranian Cookbook in an Age of Anxiety”
Naz Deravian
The Atlantic

Ensayo personal corto

“Doritos is Developing Lady-Friendly Chips Because You Should Never Hear a Woman Crunch”
Maura Judkis
The Washington Post

“I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left”
Fatima Ali
Bon Appétit

“Savoring the School Lunch”
Rebekah Denn
The Seattle Times


“Heaven Was a Place in Harlem”
Vince Dixon

“The Short and Brilliant Life of Ernest Matthew Mickler”
Michael Adno
The Bitter Southerner

“‘You Died’: The Resurrection of a Cook in the Heart of SF’s Demanding Culinary Scene”
Jonathan Kauffman
San Francisco Chronicle

Bebidas espirituosas y vinos

“The Gulp War”
Dave Stroup

“‘Welch’s Grape Jelly with Alcohol’: How Trump’s Horrific Wine Became the Ultimate Metaphor for His Presidency”
Corby Kummer
Vanity Fair

“Why Is the Wine World So Un-Woke?”
Jon Bonné