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(CNN) Home-cured meats and handmade pastas, a three-course American meal where French techniques shine, and a seasonally-inspired eight-course tasting menu are among the offerings from nominees for one of the culinary world’s highest awards — the James Beard Awards .
The James Beard Foundation announced the finalists for the 2023 Restaurant and Chef Awards on Wednesday in Nashville. Winners in the Restaurant and Chef categories will be announced at a ceremony on June 5 at the Lyric Opera in Chicago.
For many in the industry, recognition comes after several challenging years.
“It’s been a terrible few years and it’s been very difficult for the restaurants and we’ve all done our best. And I think we’re all kind of shocked and grateful to still be here,” said Jennifer Uygur, who co-owns the Outstanding Restaurant nominated Lucia in Dallas with her husband, chef David Uygur.
Uygur said the category in which her restaurant was nominated is particularly significant given the trying times during the Covid-19 pandemic.
“I think the coolest thing about this one is that it’s for Outstanding Restaurant, and it’s the whole team … we can’t do it without front of house, back of house, everyone to have the whole experience.”
This sense of teamwork was echoed by the owners of Copine, a Seattle restaurant that serves modern American cuisine using classic French techniques.
“You can tell that the community and the staff are really everything,” said Jill Kinney, who runs Copine with her husband, Executive Chef Shaun McCrain. “I mean, you can’t do it alone.”
Joining Lucia and Copine are three other finalists in the Outstanding Restaurant category: Coracora in West Hartford, Connecticut, Friday, Saturday, Sunday in Philadelphia, and Mita’s in Cincinnati.
Recent changes to awards
Finalists have been named in more than 20 categories, including the new Award for Outstanding Bakery. Two Texas bakeries—La Casita Bakeshop in Richardson and Kuluntu Bakery in Dallas—are among the five finalists in this category.
Lucia in Dallas specializes in handmade pasta and house-made meats. It is a finalist for Outstanding Restaurant.
“The James Beard Awards recognize excellence and exceptional culinary talent, and all those who do incredible work on behalf of our communities and the broader food system. This year’s nominees, winners and honorees are inspiring examples of that,” said Clare Reichenbach, CEO of the James Beard Foundation.
Last year’s awards were the first to be presented under new policies and procedures, as well as a new code of ethics, prompted by allegations of chef misconduct and a lack of diversity.
Many in the industry are hoping that restaurant culture will change as well.
Chad Williams, chef de cuisine for Friday, Saturday, Sunday’s Outstanding Restaurant finalist, said in an interview Wednesday that there’s an opportunity for executives to reflect on what they went through as they rose through the ranks, “and make sure that other people don’t necessarily have to go through that.”
“I’ve popped up in Michelin-star kitchens and … they were aggressive and a lot of what made them great wasn’t the attitude that was pushed there … there are other ways to do that,” Williams said.
“As we try to maintain our reputation and provide great food, there are also people behind it that you have to take care of.”
Awards in many key categories were abruptly canceled in 2020 and remained paused in 2021 amid the industry pandemic upheaval and the Foundation’s work on the new framework.
In 2023, the structure of the voting panel has been streamlined, combining scouting and tasting tasks for the judges.
The nonprofit James Beard Foundation was established more than 30 years ago, shortly after the death of “pioneer foodie” James Beard, “to celebrate, support, and uplift the people behind American food culture.”
The first award ceremony took place in 1991.
Beard was the 1946 host of “I Love to Eat,” Network television’s first food show, and was named the “Dean of American Cookery” by The New York Times in 1954.
Niki Nakayama of n/naka in Los Angeles is a nominee for Outstanding Chef.
Select the 2023 James Beard Restaurant and Chef Awards finalists
Outstanding chef
Rachel Miller, Nightshade Noodle Bar, Lynn, MA
Niki Nakayama, n/naka, Los Angeles, CA
Erik Ramirez, Lama Inn, Brooklyn, NY
Rob Rubba, Oyster Oyster, Washington, DC
Hajime Sato, Sozai, Clawson, MI
Friday Saturday Sunday serves a seasonally inspired eight-course tasting menu in Philadelphia.
Outstanding restaurant
Copine, Seattle, WA
Coracora, West Hartford, CT
Friday Saturday Sunday, Philadelphia, PA
Lucia, Dallas, TX
Mitas, Cincinnati, OH
Nominated for Restaurant Outstanding, Mita’s in Cincinnati focuses on Spanish and Latin American cuisine.
Best New Restaurant
Cause, Washington, DC
Department of Culture, New York, NY
Don Artemio Mexican Heritage, Fort Worth, TX
Can, Portland, OR
Lupi & Iris, Milwaukee, WI
Neng Jr., Asheville, NC
Nolia, Cincinnati, OH
Obelix, Chicago, IL
Restaurant Beatrice, Dallas, TX
Tatemo, Houston, TX
Aspiring Chef
Damar Brown, Virtue, Chicago, IL
Rashida Holmes, Bridgetown Roti, Los Angeles, CA
Serigne Mbaye, Dakar NOLA, New Orleans, LA
Charlie Mitchell, Clover Hill, Brooklyn, New York
Amanda Shulman, Supper Club at her location, Philadelphia, PA
Outstanding bakery
Angelo Brocato Ice Cream & Confectionery, New Orleans, LA
La Casita Bakery, Richardson, TX
Kuluntu Bakery, Dallas, TX
Yoli Tortilleria, Kansas City, MO
Zak the Baker, Miami, FL
Outstanding confectioner or baker
Veronika Gerasimova, Veronika Pastry Shop, Billings, MT
Elaine Uykimpang Bentz, Cafe Mochiko, Cincinnati, OH
Vince Bugtong, ABACA, San Francisco, CA
Margarita Manzke, Republic, Los Angeles, CA
Shawn McKenzie, Cafe Ceres, Minneapolis, MN
best chefs
Best Chef: California
Gilberto Cetina Jr., Holbox, Los Angeles, CA
Kyle and Katina Connaughton, SingleThread, Healdsburg, CA
Brandon Hayato Go, Hayato, Los Angeles, CA
Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA
Carlos Salgado, Taco Maria, Costa Mesa, CA
Best Chef: Great Lakes (IL, IN, MI, OH)
Omar Anani, Saffron De Twah, Detroit, MI
Diana Dávila, Mi Tocaya Antojería, Chicago, IL
Tim Flores and Genie Kwon, Kasama, Chicago, IL
Andy Hollyday, Selden Standard, Detroit, MI
Sarah Welch, Mark, Detroit, MI
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Jesse Ito, Royal Sushi, Philadelphia, PA
Dionicio Jiménez, Cantina La Martina, Philadelphia, PA
Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA
Michael Rafidi, Albi, Washington, DC
Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Sanaa Abouretsk, Sanaa’s Gourmet Mediterranean, Sioux Falls, SD
Gregory Leon, Amilinda, Milwaukee, WI
Francesco Mangano, Osteria Papavero, Madison, WI
Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI
David Utterback, Yoshitomo, Omaha, Ne
Best Chef: Berg (CO, ID, MT, UT, WY)
Salvador Alamilla, Amano, Caldwell, I.D
Michael Diaz de Leon, BRUTØ, Denver, CO
Suchada Johnson, Teton Thai, Teton Village, WY
Kris Komori, KIN, Boise, ID
Ali Sabbah, Mazza, Salt Lake City, UT
Best Chef: New York State
Nasim Alikhani, Sofreh, Brooklyn, NY
Mary Attea, The Musket Room, New York, NY
Amanda Cohen, Dirt Candy, New York, NY
Shaina Loew-Banayan, Cafe Mutton, Hudson, NY
Junghyun Park, Atomix, New York, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Valentin Howell, Krasi, Boston, MA
Christian Hunter, Fellowship Table, New Preston, CT
Sherry Pocknett, Sly Fox Den Too, Charlestown, RI
Yisha Siu, Yunnan Kitchen, Boston, MA
Renee Touponce, The Port of Call, Mystic, CT
Best Chef: Northwest and Pacific (AK, HI, OR, WA)
Joshua Dorcak, MÄS, Ashland, OR
Vince Nguyen, Berlu, Portland, OR
Thomas Pisha-Duffly, Gado Gado, Portland, OR
Beau Schooler, In Bocca Al Lupo, Juneau, AK
Aaron Verzosa, Archipelago, Seattle, WA
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Sam Fore, Tuk Tuk Sri Lankan Bites, Lexington, KY
Josh Habiger, Bastion, Nashville, TN
Sam Hart, Counter, Charlotte, NC
Terry Koval, The Stag and the Dove, Decatur, GA
Paul Smith, 1010 Bridge, Charleston, WV
Best Chef: South (AL, AR, FL, LA, MS, PR)
Ana Castro, Lengua Madre, New Orleans, LA
Timothy Hontzas, Johnny’s Restaurant, Homewood, AL
Henry Moso, Kabooki Sushi, Orlando, FL
Alex Perry and Kumi Omori, Vestige, Ocean Springs, MS
Natalia Vallejo, Cocina al Fondo, San Juan, PR
Best Chef: Southwest (AZ, NM, NV, OK)
Oscar Amador, Anima by EDO, Las Vegas, NV
Kaoru Azeuchi, KAISEKI YUZU, Las Vegas, NV
Andrew Black, gray sweater, Oklahoma City, OK
Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK
Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation, NM
Best Chef: Texas
Reyna Duong, Sandwich Witch, Dallas, TX
Benchawan Jabthong Painter, Street to Kitchen, Houston, TX
Emiliano Marentes, ELEMI, El Paso, TX
John Russ, Clementine, San Antonio, TX
Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX
See the James Beard Foundation website for the full list of 2023 finalists, including Outstanding Restaurateur, Outstanding Hospitality, Outstanding Bar, and Outstanding Wines and Beverages.