James Beard Foundation awards

The James Beard Foundation Awards are the USA's preeminent honors for culinary professionals. More than 60 awards are given out each spring in the categories of cookbooks, restaurants and chefs, design and graphics, broadcast media, journalism, and achievement. Nominees and award winners are selected by their industry peers, with more than 600 culinary professionals involved in the voting process.

Chef/Restaurant Awards

Outstanding Restaurant of the Year: Chicago’s Frontera Grill

Outstanding Chef Award: Michel Richard (Michel Richard Citronelle, Washington D.C.)

Best New Restaurant: New York’s L’Atelier de Joël Robuchon

Outstanding Restaurateur: Thomas Keller (The French Laundry, Yountville, CA)

Rising Star Chef of the Year: David Chang (Momofuku Noodle Bar, New York)

Outstanding Pastry Chef Award: Michael Laskonis (Le Bernardin, New York

Outstanding Service Award: Rick Tramonto, Gale Gand, and Richard Melman, Chicago’s Tru

Outstanding Wine Service: Michel Richard Citronelle

Outstanding Wine & Spirits Professional: Paul Draper (Ridge Vineyards, Cupertino, CA

Best Chefs in America, awarded recipients in 10 regions: Great Lakes, Grant Achatz (Alinea, Chicago, IL); Mid-Atlantic, TIE R.J. Cooper (Vidalia, Washington D.C.) and Frank Ruta (Palena, Washington D.C.); Pacific, Traci Des Jardins (Jardinière, San Francisco, CA); Southwest, Nobuo Fukuda (Sea Saw, Scottsdale, AZ); South, Donald Link (Herbsaint, New Orleans, LA); Southeast, Scott Peacock (Watershed, Decatur, GA); Northeast, Frank McClelland (L’Espalier, Boston, MA); Northwest, John Sundstrom (Lark, Seattle, WA); Midwest, Celina Tio (The American Restaurant, Kansas City, MO); and New York City, David Waltuck (Chanterelle).

Six small regional restaurants received America’s Classics Awards: Aunt Carrie's (Narragansett, RI); Brookville Hotel (Abilene, KS); Doe's Eat Place (Greenville, MS); The Pickwick (Duluth, MN); Primanti Brothers (Pittsburgh, PA); and Weaver D's (Athens, GA).

Restaurant Design and Graphic Awards: For the best restaurant design or renovation and graphics executed in North America since January 1, 2004: New York design firms Lewis.Tsurumaki.Lewis LTL Architects received the Outstanding Restaurant Design award for Xing Restaurant (New York), and Baron and Baron received Outstanding Restaurant Graphics award for Buddakan (New York).

Special Honorees

Art Smith was named Humanitarian of the Year, and Barbara Kafka received the Lifetime Achievement Award.

Five new inductees were added to the Who’s Who of Food & Beverage in America: José Andrés, Jim Clendenen, Bobby Flay, Dorie Greenspan and Michael Pollan.

2007 James Beard Foundation Journalism Award winners

M F K Fisher Distinguished Writing Award: Jesse Katz, Los Angeles

Newspaper (Food) Section: San Francisco Chronicle

Website Focusing on Food, Beverage, Restaurant, or Nutrition: Leite’s Culinaria

Multimedia Writing on Food, Beverage, Restaurants, or Nutrition: Edward Deitch, MSNBC.com/NBC Mobile

Newspaper Feature Writing About Restaurants and/or Chefs With or Without Recipes: Barbara Yost, The Arizona Republic

Newspaper Feature Writing With Recipes: Janet Fletcher, San Francisco Chronicle

Newspaper Feature Writing Without Recipes: Elaine Cicora, Cleveland Scene

Newspaper or Magazine Restaurant Review or Critique: Rebekah Denn, Seattle Post-Intelligencer

Newspaper, Newsletter, or Magazine Reporting on Nutrition or Food-Related Consumer Issues: Colleen Pierce, R.D., Child

Newspaper, Newsletter, or Magazine Columns: Dara Moskowitz, City Pages (Minneapolis)

Newspaper Writing on Spirits, Wine, or Beer: Eric Felten, The Wall Street Journal AND Dara Moskowitz, City Pages (Minneapolis)

Magazine Feature Writing About Restaurants and/or Chefs With or Without Recipes: James Villas, Saveur

Magazine Feature Writing With Recipes: Colman Andrews, Saveur

Magazine Feature Writing Without Recipes: Scott Simon, Gourmet

Magazine Writing on Spirits, Wine, or Beer: Fiona Morrison, MW, Wine & Spirits Magazine

2007 James Beard Foundation Broadcast Media Award winners

Television Food Segment, National or Local: CBS News Sunday Morning, Host Charles Osgood

Television Food Special: Food Trip with Todd English, Host Todd English

Television Food Show, Local: Check, Please! Bay Area, Host Leslie Sbrocco

Television Food Show, National: Gourmet’s Diary of a Foodie, Host Ruth Reichl

Radio Food Show: The Leonard Lopate Show’s Holiday Recipe Swap, Host Leonard Lopate

Webcast: Savoring the Best of World Flavors, Volume One: India, Spain, Mexico and Thailand, Host Bill Briwa

James Beard Foundation Book Awards

Book of the year: The Lee Bros. Southern Cookbook, by Matt Lee and Ted Lee (W.W. Norton & Co.).

Americana: The Lee Bros. Southern Cookbook, by Matt Lee and Ted Lee.

Asian: Cradle of Flavor: Home Cooking From the Spice Islands of Indonesia, Malaysia, and Singapore, by James Oseland (W.W. Norton & Co).

Baking: Baking From My Home to Yours, by Dorie Greenspan (Houghton Mifflin).

Cookbook Hall of Fame: The Moosewood Cookbook, by Mollie Katzen (Ten Speed Press).

Cooking from a professional point of view: Alain Ducasse's Desserts and Pastries, by Alain Ducasse (Stewart, Tabori & Chang).

Entertaining: The Big Book of Outdoor Cooking and Entertaining, by Cheryl Alters Jamison and Bill Jamison (HarperCollins).

General: Tasty: Get Great Food on the Table Every Day, by Roy Finamore (Houghton Mifflin).

Healthy focus: Whole Grains Every Day, Every Way, by Lorna Sass (Crown Publishing Group).

International: The Soul of a New Cuisine, by Marcus Samuelsson (John Wiley and Sons).

Reference: What to Eat, by Marian Nestle (Farrar, Straus and Giroux).

Single subject: The Essence of Chocolate, by Robert Steinberg and John Scharffenberger (Hyperion).

Wine and spirits: Romancing the Vine, by Alan Tardi (St. Martin's Press).

Writings: The Omnivore's Dilemma, by Michael Pollan (Penguin).

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