Our Winners of 2019 James Beard Restaurant and Chef Awards
The James Beard Foundation announced its 2019 Restaurant and Chef Awards on Monday, May 6, in Chicago. We are thrilled to share that among the winners are culinary artists with published books or who have forthcoming books from Penguin Random House imprints Alfred A Knopf, Ten Speed Press and Lorena Jones Books.
Our Award Winners:
Rising Star Chef of the Year
Kwame Onwuachi, Kith and Kin, Washington, D.C. (NOTES FROM A YOUNG BLACK CHEF: A Memoir by Kwame Onwuachi, Knopf)
Ashley Christensen, Poole’s (POOLE’S: Recipes and Stories from a Modern Diner by Ashley Christensen, Ten Speed Press)
Outstanding Pastry Chef
Kelly Fields, Willa Jean (MY LUST FOR CRUST by Kelly Fields and Willa Jean, Lorena Jones Books, forthcoming)
Best Chef: Southeast
Mashama Bailey, The Grey, Savannah, GA (BLACK, WHITE, AND THE GREY, with John O. Morisano, Lorena Jones Books, forthcoming)
Bar Agricole, San Francisco (Thad Vogler, BY THE SMOKE AND THE SMELL: My Search for the Rare & Sublime on the Spirits Trail, Ten Speed Press)
Frasca (FRASCA by Bobby Stuckey and Lachlan Mackinnon-Patterson with Meredith Erickson, Ten Speed Press, forthcoming)
Congratulations to and toasting our award winners, their editors and publishers.
To view the complete list of 2019 James Beard Foundation Restaurant and Chef Awards winners, click here.