NEW MEXICO (KRQE) – Two chefs and two food establishments in New Mexico were named finalists for one of the nation’s most prestigious culinary honors.
Chef Steve Riley of Mesa Provisions in Albuquerque and Chef Eduardo Rodriguez of Zacatlán in Santa Fe are finalists in the running for the James Beard Foundation’s Best Chef in the Southwest.
Full list of finalists for Best Chef: Southwest (AZ, NM, NV, OK):
Rene Andrade, Bacanora, Phoenix, AZ
Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK
Steve Kestler, Aroma Latin American Cocina, Henderson, NV
Steve Riley, Mesa Provisions, Albuquerque, NM
Eduardo Rodriguez, Zacatlán, Santa Fe, NM
James Beard Foundation judges also selected a Santa Fe restaurant for the Outstanding Restaurant award presented by Acqua Panna® Natural Spring Water. The award goes to “a restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations, while contributing positively to its broader community.”
List of finalists for the Outstanding Restaurant award presented by Acqua Panna® Natural Spring Water:
The Compound, Santa Fe, NM
Convenience West, Marfa, TX
Langbaan, Portland, OR
Mixtli, San Antonio, TX
Vestige, Ocean Springs, MS
An Albuquerque bakery was selected as a finalist for the “Outstanding Bakery” award. The award will go to “A baker of breads, pastries, or desserts that demonstrates consistent excellence in
food, atmosphere, hospitality, and operations while contributing positively to its broader community.”
List of finalists for Outstanding Bakery:
The Burque Bakehouse, Albuquerque, NM
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Mel the Bakery, Hudson, NY
ZU Bakery, Portland, ME
Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on June 10 at the Lyric Opera of Chicago. The Restaurant and Chef Awards—established in 1990 and first awarded in 1991—is one of five separate recognition programs of the James Beard Awards.
Congratulations to all of our esteemed honorees and nominees on this remarkable achievement,” Clare Reichenbach, CEO of James Beard Foundation, stated in a press release. “Your vision, and continued dedication to excellence—both on and beyond the plate—make you true leaders of American culinary. Thank you for all you are doing to set a better standard for our industry and broader food system.”
More information on the voting process for the Restaurant and Chef Awards can be viewed here.
To see the list of semi-finalists in New Mexico, click here.
