Hardie's Fresh Foods

The 2024 Restaurant and Chef Awards nominees are:

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, MI
Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA
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 presented by Hilton
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 presented by Acqua Panna® Natural Spring Water
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, TX
Vestige, Ocean Springs, MS

Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water
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, NY
Janet Becerra, Pancita, Seattle, WA
Nikko Cagalanan, Kultura, Charleston, SC
Ryan Fernandez, Southern Junction, Buffalo, NY
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, AZ
Anna Posey, Elske, Chicago, IL

Outstanding Hospitality presented by American Airlines
A restaurant, bar or other food and drinkingestablishment that fosters a sense of hospitality among its customers and staff that serves as a beaconfor 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 presented by Capital One (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: Texas
Emmanuel Chavez, Tatemó, Houston, TX
Christopher Cullum, Cullum's Attaboy, San Antonio, TX
Tracy Malechek-Ezekiel, Birdie's, Austin, TX
Misti Norris, Petra & the Beast, Dallas, TX
Ana Liz Pulido, Ana Liz Taqueria, Mission, T

Best Chef: California
Geoff Davis, Burdell, Oakland, CA
Tara Monsod, Animae, San Diego, CA
Buu "Billy" Ngo, Kru, Sacramento, CA

Best Chef: Great Lakes (IL, IN, MI, OH)
Vinnie Cimino, Cordelia, Cleveland, OH
Jose Salazar, Mita's, Cincinnati, OH
Sujan Sarkar, Indienne, Chicago, IL
Hajime Sato, Sozai, Clawson, MI
Jenner Tomaska, Esmé, Chicago, IL

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Tony Conte, Inferno Pizzeria Napoletana, Darnestown, MD
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Matt Kern, One Coastal, Fenwick Island, DE
Harley Peet, Bas Rouge, Easton, MD
Kevin Tien, Moon Rabbit, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Ann Ahmed, Khâluna, Minneapolis, MN
Rob Connoley, Bulrush, St. Louis, MO
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI
Christina Nguyen, Hai Hai, Minneapolis, MN
Tim Nicholson, The Boiler Room, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)
Brandon Cunningham, Social Haus, Greenough, MT
Ali Sabbah, Mazza Cafe, Salt Lake City, UT
Matt Vawter, Rootstalk, Breckenridge, CO
Penelope Wong, Yuan Wonton, Denver, CO
Nick Zocco, Urban Hill, Salt Lake City, UT

Best Chef: New York State
Nasim Alikhani, Sofreh, Brooklyn, NY
Atsushi Kono, Kono, New York, NY
Chris Mauricio, Harana Market, Accord, NY
Charlie Mitchell, Clover Hill, Brooklyn, NY
Jeremy Salamon, Agi's Counter, Brooklyn, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Conor Dennehy, Talulla, Cambridge, MA
Maria Meza, Dolores, Providence, RI
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, WA
Josh Dorcak, MÄS, Ashland, OR
Gregory Gourdet, kann, Portland, OR
Melissa Miranda, Musang, Seattle, WA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Jamie Davis, The Hackney, Washington, NC
Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA
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, FL
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, 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