The James Beard Awards, which honors chefs and other leads in the food and dining industry named for the famed cookbook author, were hosted Monday night in Chicago at the Lyric Opera of Chicago.
"Established in 1990, the James Beard Awards recognize culinary professionals for excellence and achievement in their fields and furthers the Foundation’s mission to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone," the foundation said in a news release. "Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program. All JBF Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia."
Here's the full list of winners from the ceremony Monday night:
2017 James Beard Foundation Restaurant Design Awards
75 Seats and Under (For the best restaurant design or renovation in North America since January 1, 2014)
Designers: Kristina O’Neal, William Harris, Adam Farmerie, and Greg Bradshaw
Project: SingleThread, Healdsburg, California
76 Seats and Over (For the best restaurant design or renovation in North America since January 1, 2014)
Firm: Meyer Davis
Designers: Will Meyer, Gray Davis, and Katie McPherson
Project: St. Cecilia, Atlanta
Grand Central Oyster Bar and Restaurant
2017 James Beard Foundation Restaurant and Chef Awards
Best New Restaurant
A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.
A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been working as a baker or pastry chef for at least five years.
Outstanding Bar Program
A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.
Arnaud’s French 75 Bar
Outstanding Chef (Presented by All-Clad Metalcrafters)
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been working as a chef for the past five years.
Outstanding Pastry Chef (Presented by Lavazza)
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 working as a pastry chef or baker for the past five years.
A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Must have been in operation 10 or more consecutive years.
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years.
Starr Restaurants (Le Coucou, Serpico, Upland, and others)
A restaurant in operation five or more years that demonstrates high standards of hospitality and service.
Blue Hill at Stone Barns
Pocantico Hills, NY
Outstanding Wine Program
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
Outstanding Wine, Beer, or Spirits Professional
A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.
Dogfish Head Craft Brewery
Rising Star Chef of the Year
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years, with the three most recent years spent in the region.
Best Chef: Great Lakes (IL, IN, MI, OH)
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Vernick Food & Drink
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Sidney Street Cafe
Best Chef: New York City (Five Boroughs)
Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)
Andrew Taylor and Mike Wiley
Eventide Oyster Co.
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Gabrielle Quiñónez Denton and Greg Denton
Best Chef: South (AL, AR, FL, LA, MS, PR)
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Best Chef: West (CA, HI, NV)
2017 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
President and CEO, Legal Sea Foods
Multiple James Beard Award-Winning Chef and Restaurateur, A.O.C., Lucques, and Tavern
Culinarian; Host of KCRW’s Good Food
Multiple James Beard Award-Winning Chef; Founder, President, and CEO, Wholesome Wave
Domaine de la Cote
2017 James Beard Foundation America’s Classics
North Charleston, SC
Owners: Julia Grant, Linda Pinckney and Sharon Coakley
Owner: Alex Donley
Owner: Miguel Jara
Owners: Christine Sahadi Whelan, and Ron Sahadi
Schultz's Crab House
Owners: Chrissy Burkman, Stephanie Kell, Jason McKinney, Michelle McKinney, Robert A. McKinney Jr., and Stephen McKinney
2017 James Beard Foundation Humanitarian of the Year
One World Everybody Eats
Salt Lake City
2017 James Beard Foundation Lifetime Achievement Award