The James Beard Foundation on Feb. 17 announced its list of Restaurant and Chef Award semifinalists for the 26th annual James Beard Foundation Awards, including Outstanding Pastry Chef nominees. Selected from a list of more than 20,000 online entries, the prestigious group of semifinalists in 21 categories represents a wide range of culinary talent, from exceptional chefs and dining destinations in ten different regions across the U.S., to the nation’s top wine and spirits professionals, best new restaurants, rising star chefs, pastry chefs and bakers.
See this year’s full semifinalist list at the end of this press release or online at www.jamesbeard.org/awards
On Tuesday, March 15, 2016, the foundation will announce the final nominees for all award categories during a press conference at the Presidio Officers’ Club in San Francisco, California. Nominations will also be announced live via the Foundation’s Twitter feed at twitter.com/beardfoundation.
OUTSTANDING PASTRY CHEF
A chef or baker who prepares desserts, pastries or breads in a restaurant, and who serves as a national standard bearer of excellence. Must have been a pastry chef or baker for the past five years.
Antonio Bachour, The St. Regis Bal Harbour Resort, Bal Harbour, FL
Aggie Chin, The Grill Room, Washington, D.C.
Melissa Chou, Mourad, San Francisco
Juan Contreras, Atelier Crenn, San Francisco
Kelly Fields, Willa Jean, New Orleans
Meg Galus, Boka, Chicago
Kate Jacoby, Vedge, Philadelphia
Michelle Karr-Ueoka, MW Restaurant, Honolulu
Maura Kilpatrick, Oleana, Cambridge, MA
Margarita Manzke, République, Los Angeles
Dolester Miles, Highlands Bar & Grill, Birmingham, AL
Junko Mine, Café Juanita, Kirkland, WA
Kristen Murray, Maurice, Portland, OR
Kimiko Nishimura, Tomo, Atlanta
Dahlia Narvaez, Osteria Mozza, Los Angeles
Ghaya Oliveira, Daniel, NYC
Laura Sawicki, Launderette, Austin
Cynthia Wong, Rhubarb, Asheville, NC
Diane Yang, Spoon and Stable, Minneapolis
Jennifer Yee, Lafayette, NYC
