The James Beard Foundation revealed its full list of James Beard Awards finalists today, April 3, with chef Lord Maynard Llera of Hollywood’s Kuya Lord and Gusto Bread in Long Beach being the only finalists for 2024.
Llera, whose restaurant focuses on southern Filipino-style cooking, will compete against Tara Monsod of Animae in San Diego, Geoff Davis of in Oakland, Rogelio Garcia of Auro in Calistoga and Buu “Billy” Ngo of Sacramento’s Kru in the Best Chef: California category. Long Beach’s Gusto Bread, which specializes in wild fermented bread, pastries and pan dulce made with sourdough, will compete in the Outstanding Bakery category.
Other Southern California talent making the James Beard Award finalist list include Strong Water in Anaheim, Orange County’s sole nomination for 2024.
SEE ALSO: Gusto Bread rises from the living room to a full-service bakery in Long Beach
The winners will be announced at a gala ceremony in Chicago on June 10.
The entire 2024 James Beard Foundation Awards’ restaurant and chef nominees are as follows:
Outstanding Restaurateur: “A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, integrity in restaurant operations, and is making efforts to create a sustainable work culture, while contributing positively to their broader community.”
Mamba Hamissi and Nadia Nijimbere, Baobab Fare, Detroit
Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle
Chris Viaud, Greenleaf, Ansanm, and Pavilion, Milford and Wolfeboro, NH
Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, La Collina, The Wells, and others), Washington, D.C.
Erika Whitaker and Kelly Whitaker, ID EST (The Wolf’s Tailor, BRUTØ, Basta, and others), Boulder, CO
Outstanding Chef: “A chef who sets high culinary standards and has served as a positive example for other food professionals, while contributing positively to their broader community.”
Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR
Dean Neff, Seabird, Wilmington, NC
Michael Rafidi, Albi, Washington, D.C.
Renee Touponce, The Port of Call, Mystic, CT
David Uygur, Lucia, Dallas, TX
Outstanding Restaurant: “A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community.”
The Compound, Santa Fe, NM
Convenience West, Marfa, TX
Langbaan, Portland, OR
Mixtli, San Antonio
Vestige, Ocean Springs, MS
Emerging Chef: “A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come, while contributing positively to their broader community.”
Fariyal Abdullahi, Hav & Mar, New York
Janet Becerra, Pancita, Seattle
Nikko Cagalanan, Kultura, Charleston, SC
Ryan Fernandez, Southern Junction, Buffalo
Masako Morishita, Perry’s, Washington, D.C.
Best New Restaurant: “A restaurant opened between October 1, 2022, through September 30, 2023, that already demonstrates excellence in cuisine, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community.”
Bar Bacetto, Waitsburg, WA
Barbs-B-Q, Lockhart, TX
Chez Noir, Carmel-by-the-Sea, CA
Comfort Kitchen, Dorchester, MA
Dakar NOLA, New Orleans, LA
Hayward, McMinnville, OR
Kaya, Orlando, FL
Kisser, Nashville, TN
Oro by Nixta, Minneapolis, MN
Shan, Bozeman, MT
Outstanding Bakery: “A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.”
The Burque Bakehouse, Albuquerque, NM
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Mel the Bakery, Hudson, NY
ZU Bakery, Portland, ME
Outstanding Pastry Chef or Baker: “A pastry chef or baker who makes desserts, pastries, or breads. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and-mortar presence. Candidates contribute positively to their broader community.”
Susan Bae, Moon Rabbit, Washington, D.C.
Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL
Atsuko Fujimoto, Norimoto Bakery, Portland, ME
Crystal Kass, Valentine, Phoenix
Anna Posey, Elske, Chicago
Outstanding Hospitality: “A restaurant, bar or other food and drinking establishment that fosters a sense of hospitality among its customers and staff that serves as a beacon for the community and demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.”
Crawford and Son, Raleigh, NC
Gemma, Dallas, TX
Lula Cafe, Chicago, IL
Melba’s, New York, NY
Woodford Food & Beverage, Portland, ME
Outstanding Wine and Other Beverages Program: “This Award is presented to a restaurant that demonstrates exceptional care and skill in the pairing of wine and other beverages with food while contributing positively to its broader community. This includes the selection, preparation, and serving of wine, cocktails, spirits, coffee, tea, beer or any other beverage with outstanding hospitality and service that help inform and enhance a customer’s appreciation of the beverage(s). Ethical sourcing and positive contributions to the broader community will also be considered.”
Lula Drake Wine Parlour, Columbia, SC
The Morris, San Francisco, CA
Strong Water Anaheim, Anaheim, CA
Tail Up Goat, Washington, D.C.
Waxlight Bar à Vin, Buffalo, NY
Outstanding Bar: “This award is presented to a wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations while contributing positively to its broader community.”
Barr Hill Cocktail Bar, Montpelier, VT
Clavel Mezcaleria, Baltimore, MD
Jewel of the South, New Orleans, LA
Las Ramblas, Brownsville, TX
Pacific Cocktail Haven, San Francisco, CA
Best Chefs (by region): “Chefs who set high standards in their culinary skills and leadership abilities, and who are making efforts to help create a sustainable work culture in their respective regions while contributing positively to their broader community.”
Best Chef: California
Geoff Davis, Burdell, Oakland
Rogelio Garcia, Auro, Calistoga
Lord Maynard Llera, Kuya Lord, Los Angeles
Tara Monsod, Animae, San Diego
Buu “Billy” Ngo, Kru, Sacramento
Best Chef: Great Lakes (IL, IN, MI, OH):
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Vinnie Cimino, Cordelia, Cleveland
Jose Salazar, Mita’s, Cincinnati
Sujan Sarkar, Indienne, Chicago
Hajime Sato, Sozai, Clawson, MI
Jenner Tomaska, Esmé, Chicago
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA):
Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD
Jesse Ito, Royal Sushi & Izakaya, Philadelphia
Matt Kern, One Coastal, Fenwick Island, DE
Harley Peet, Bas Rouge, Easton, MD
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Ann Ahmed, Khâluna, Minneapolis
Rob Connoley, Bulrush, St. Louis
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee
Christina Nguyen, Hai Hai, Minneapolis
Tim Nicholson, The Boiler Room, Omaha
Best Chef: Mountain (CO, ID, MT, UT, WY)
Brandon Cunningham, Social Haus, Greenough, MT
Ali Sabbah, Mazza Cafe, Salt Lake City
Matt Vawter, Rootstalk, Breckenridge, CO
Penelope Wong, Yuan Wonton, Denver
Nick Zocco, Urban Hill, Salt Lake City
Best Chef: New York State
Nasim Alikhani, Sofreh, Brooklyn
Atsushi Kono, Kono, New York
Chris Mauricio, Harana Market, Accord
Charlie Mitchell, Clover Hill, Brooklyn
Jeremy Salamon, Agi’s Counter, Brooklyn
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Conor Dennehy, Talulla, Cambridge, MA
Maria Meza, Dolores, Providence
David Standridge, The Shipwright’s Daughter, Mystic, CT
Jake Stevens, Leeward, Portland, ME
Cara Tobin, Honey Road, Burlington, VT
Best Chef: Northwest and Pacific (AK, HI, OR, WA)
Avery Adams, Matia Kitchen, Orcas Island, WA
Kristi Brown, Communion, Seattle
Josh Dorcak, MÄS, Ashland, OR
Gregory Gourdet, kann, Portland, OR
Melissa Miranda, Musang, Seattle
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Jamie Davis, The Hackney, Washington, NC
Rod Lassiter and Parnass Savang, Talat Market, Atlanta
James London, Chubby Fish, Charleston, SC
Robbie Robinson, City Limits Barbeque, West Columbia, SC
Paul Smith, 1010 Bridge, Charleston, WV
Best Chef: South (AL, AR, FL, LA, MS, PR)
Valerie Chang, Maty’s, Miami
Hunter Evans, Elvie’s, Jackson, MS
Gabriel Hernandez, Verde Mesa, San Juan, PR
Carlos Portela, Orujo, San Juan, PR
Arvinder Vilkhu, Saffron, New Orleans, LA
Best Chef: Southwest (AZ, NM, NV, OK)
Rene Andrade, Bacanora, Phoenix
Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City
Steve Kestler, Aroma Latin American Cocina, Henderson, NV
Steve Riley, Mesa Provisions, Albuquerque
Eduardo Rodriguez, Zacatlán, Santa Fe
Best Chef: Texas
Emmanuel Chavez, Tatemó, Houston
Christopher Cullum, Cullum’s Attaboy, San Antonio
Tracy Malechek-Ezekiel, Birdie’s, Austin
Misti Norris, Petra & the Beast, Dallas
Ana Liz Pulido, Ana Liz Taqueria, Mission
