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Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
  • Food
  • Beauty
  • Sports
  • Travel
  • Athleisure Studio
  • Athleisure List
  • Athleisure TV
  • THIS ISSUE
  • The Latest
  • ARCHIVE
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PHOTO CREDIT | Courtesy of James Beard Foundation

AWARDS SEASON | JAMES BEARD AWARDS FINALISTS & NOMINEES

April 26, 2023

Earlier today, the James Beard Foundation shared the finalists for the Media Awards for the James Beard Awards. With this series of announcements which we have covered over the last few weeks as they have released various categories, we are sharing the full list of those that are semifinalists, finalists and nominees. The winners will be announced on Jun 5th in 2023. We’ll share the winners that were announced on this day. It’s so great to see various people that we have featured in Athleisure Mag issues as well as our podcast Athleisure Kitchen that are on this list!

2023 James Beard Awards: Restaurant and Chef Finalists

Outstanding Restaurant

  • Copine, Seattle, WA

  • Coracora, West Hartford, CT

  • Friday Saturday Sunday, Philadelphia, PA

  • Lucia, Dallas, TX

  • Mita’s, Cincinnati, OH

Outstanding Restaurateur

  • Brandon Chrostowski, EDWINS Leadership and Restaurant Institute (EDWINS Leadership and Restaurant Institute, edwins too, EDWINS Bakery, and others), Cleveland, OH

  • Greg Dulan, Dulan’s Soul Food Kitchen, Dulan’s on Crenshaw, and Dulanville, Los Angeles, CA

  • Aaron Hoskins, Sarah Simmons, and Elie Yigo, City Grit Hospitality Group (SmallSUGAR, CITY GRIT, and Il Focolare Pizzeria), Columbia, SC

  • Yenvy and Quynh Pham, Phở Bắc Sup Shop, Phởcific Standard Time, and the Boat, Seattle, WA

  • Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia, PA

Outstanding Chef

  • Rachel Miller, Nightshade Noodle Bar, Lynn, MA

  • Niki Nakayama, n/naka, Los Angeles, CA

  • Erik Ramirez, Llama Inn, Brooklyn, NY

  • Rob Rubba, Oyster Oyster, Washington, D.C.

  • Hajime Sato, Sozai, Clawson, MI

Emerging Chef

  • Damarr Brown, Virtue, Chicago, IL

  • Rashida Holmes, Bridgetown Roti, Los Angeles, CA

  • Serigne Mbaye, Dakar NOLA, New Orleans, LA

  • Charlie Mitchell, Clover Hill, New York, NY

  • Amanda Shulman, Her Place Supper Club, Philadelphia, PA

Best New Restaurant

  • Causa, Washington, D.C.

  • Dept of Culture, New York, NY

  • Don Artemio, Fort Worth, TX

  • Kann, Portland, OR

  • Lupi & Iris, Milwaukee, WI

  • Neng Jr.’s, Asheville, NC

  • Nolia, Cincinnati, OH

  • Obélix, Chicago, IL

  • Restaurant Beatrice, Dallas, TX

  • Tatemó, Houston, TX

Outstanding Hospitality

  • The Black Cypress, Pullman, WA

  • Bottega, Birmingham, AL

  • Lula Drake, Columbia, SC

  • The Quarry, Monson, ME

  • Sepia, Chicago, IL

Outstanding Wine and Other Beverages Program

  • Cote, New York, NY

  • Lazy Bear, San Francisco, CA

  • Nancy’s Hustle, Houston, TX

  • Ototo, Los Angeles, CA

  • Spencer, Ann Arbor, MI

Outstanding Bar

  • Bar Leather Apron, Honolulu, HI

  • Drastic Measures, Shawnee, KS

  • Garagiste, Las Vegas, NV

  • Las Ramblas, Brownsville, TX

  • Rob Roy, Seattle, WA

Outstanding Pastry Chef or Baker

  • Veronika Baukema, Veronika’s Pastry Shop, Billings, MT

  • Elaine Uykimpang Bentz, Café Mochiko, Cincinnati, OH

  • Vince Bugtong, Viridian, Oakland, CA

  • Margarita Manzke, République, Los Angeles, CA

  • Shawn McKenzie, Café Cerés, Minneapolis, MN

Outstanding Bakery

  • Angelo Brocato Ice Cream & Confectionery, New Orleans, LA

  • La Casita Bakeshop, Richardson, TX

  • Kuluntu Bakery, Dallas, TX

  • Yoli Tortilleria, Kansas City, MO

  • Zak the Baker, Miami, FL

Leadership Awards

  • Jim Embry, Sustainable Communities Network, Slow Food USA, and Ujamaa Cooperative Farming Alliance

  • Valerie Horn, CANE Kitchen, Cowan Community Center, and City of Whitesburg Farmers Market

  • Savonala “Savi” Horne, Land Loss Prevention Project

  • Ira Wallace, Southern Exposure Seed Exchange

  • Rowen White, Sierra Seeds

  • Emerging Leadership: The Burgerville Workers Union

RELATED

Here Are the 2023 James Beard Awards Restaurant and Chef Semifinalists

Best Chefs (by region)

Best Chef: California

  • Gilberto Cetina Jr., Holbox, Los Angeles, CA

  • Kyle and Katina Connaughton, SingleThread, Healdsburg, CA

  • Brandon Hayato Go, Hayato, Los Angeles, CA

  • Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA

  • Carlos Salgado, Taco María, Costa Mesa, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

  • Omar Anani, Saffron De Twah, Detroit, MI

  • Diana Dávila Boldin, Mi Tocaya Antojería, Chicago, IL

  • Tim Flores and Genie Kwon, Kasama, Chicago, IL

  • Andy Hollyday, Selden Standard, Detroit, MI

  • Sarah Welch, Marrow, Detroit, MI

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

  • Jesse Ito, Royal Sushi, Philadelphia, PA

  • Dionicio Jiménez, Cantina La Martina, Philadelphia, PA

  • Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA

  • Michael Rafidi, Albi, Washington, D.C.

  • Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Sanaa Abourezk, Sanaa’s Gourmet Mediterranean, Sioux Falls, SD

  • Gregory León, Amilinda, Milwaukee, WI

  • Francesco Mangano, Osteria Papavero, Madison, WI

  • Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI

  • David Utterback, Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

  • Salvador Alamilla, Amano, Caldwell, ID

  • Michael Diaz de Leon, BRUTØ, Denver, CO

  • Suchada Johnson, Teton Thai, Teton Village, WY

  • Kris Komori, KIN, Boise, ID

  • Ali Sabbah, Mazza, Salt Lake City, UT

Best Chef: New York State

  • Nasim Alikhani, Sofreh, Brooklyn, NY

  • Mary Attea, The Musket Room, New York, NY

  • Amanda Cohen, Dirt Candy, New York, NY

  • Shaina Loew-Banayan, Cafe Mutton, Hudson, NY

  • Junghyun Park, Atomix, New York, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

  • Valentine Howell, Krasi, Boston, MA

  • Christian Hunter, Community Table, Washington, CT

  • Sherry Pocknett, Sly Fox Den Too, Charlestown, RI

  • Yisha Siu, Yunnan Kitchen, Boston, MA

  • Renee Touponce, The Port of Call, Mystic, CT

Best Chef: Northwest and Pacific (AK, HI, OR, WA)

  • Joshua Dorcak, MÄS, Ashland, OR

  • Vince Nguyen, Berlu, Portland, OR

  • Thomas Pisha-Duffly, Gado Gado, Portland, OR

  • Beau Schooler, In Bocca Al Lupo, Juneau, AK

  • Aaron Verzosa, Archipelago, Seattle, WA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Sam Fore, Tuk Tuk Sri Lankan Bites, Lexington, KY

  • Josh Habiger, Bastion, Nashville, TN

  • Sam Hart, Counter-, Charlotte, NC

  • Terry Koval, The Deer and the Dove, Decatur, GA

  • Paul Smith, 1010 Bridge, Charleston, WV

Best Chef: South (AL, AR, FL, LA, MS, PR)

  • Ana Castro, Lengua Madre, New Orleans, LA

  • Timothy Hontzas, Johnny’s Restaurant, Homewood, AL

  • Alex Perry and Kumi Omori, Vestige, Ocean Springs, MS

  • Henry Moso, Kabooki Sushi, Orlando, FL

  • Natalia Vallejo, Cocina al Fondo, San Juan, PR

Best Chef: Southwest (AZ, NM, NV, OK)

  • Oscar Amador and Francesco Di Caudo, Anima by EDO, Las Vegas, NV

  • Kaoru Azeuchi, KAISEKI YUZU, Las Vegas, NV

  • Andrew Black, Grey Sweater, Oklahoma City, OK

  • Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK

  • Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation, NM

Best Chef: Texas

  • Reyna Duong, Sandwich Hag, Dallas, TX

  • Benchawan Jabthong Painter, Street to Kitchen, Houston, TX

  • Emiliano Marentes, ELEMI, El Paso, TX

  • John Russ, Clementine, San Antonio, TX

  • Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX

James Beard Foundation Book Awards

Baking and Desserts

  • New European Baking: 99 Recipes for Breads, Brioches and Pastries by Laurel Kratochvila

  • Tava: Eastern European Baking and Desserts from Romania & Beyond by Irina Georgescu

  • What’s for Dessert: Simple Recipes for Dessert People: A Baking Book by Claire Saffitz

Beverage with Recipes

  • The Bartender’s Manifesto: How to Think, Drink, and Create Cocktails Like a Pro by Toby Maloney and Emma Janzen

  • Cure: New Orleans Drinks and How to Mix ‘Em from the Award-Winning Bar by Neal Bodenheimer and Emily Timberlake

  • Wild Brews: The Craft of Home Brewing, from Sour and Fruit Beers to Farmhouse Ales by Jaega Wise

Beverage without Recipes

  • Drinking with the Valkyries: Writings on Wine by Andrew Jefford

  • Exploring the World of Japanese Craft Sake: Rice, Water, Earth by Nancy Matsumoto and Michael Tremblay

  • To Fall in Love, Drink This: A Wine Writer’s Memoir by Alice Feiring

Bread

  • Breadsong: How Baking Changed Our Lives by Kitty Tait and Al Tait

  • The Miller’s Daughter: Unusual Flours & Heritage Grains: Stories and Recipes from Hayden Flour Mills by Emma Zimmerman

  • The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book by Maurizio Leo

Food Issues and Advocacy

  • Eating While Black: Food Shaming and Race in America by Psyche A. Williams-Forson

  • Gastronativism: Food, Identity, Politics by Fabio Parasecoli

  • Retail Inequality: Reframing the Food Desert Debate by Kenneth H. Kolb

General

  • The Cook You Want to Be: Everyday Recipes to Impress by Andy Baraghani

  • I Dream of Dinner (so you don’t have to): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle

  • Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook by Adrienne Cheatham with Sarah Zorn

International

  • Masala: Recipes from India, the Land of Spices by Anita Jaisinghani

  • Mezcla: Recipes to Excite by Ixta Belfrage

  • Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martínez

Literary Writing

  • California Soul: An American Epic of Cooking and Survival by Keith Corbin with Kevin Alexander

  • Savor: A Chef’s Hunger for More by Fatima Ali with Tarajia Morrell

  • To Boldly Grow: Finding Joy, Adventure, and Dinner in Your Own Backyard by Tamar Haspel

Reference, History, and Scholarship

  • A Place at the Nayarit: How a Mexican Restaurant Nourished a Community by Natalia Molina

  • Slaves for Peanuts: A Story of Conquest, Liberation, and a Crop That Changed History by Jori Lewis

  • What a Mushroom Lives For: Matsutake and the Worlds They Make by Michael J. Hathaway

Restaurant and Professional

  • Bludso’s BBQ Cookbook: A Family Affair in Smoke and Soul by Kevin Bludso with Noah Galuten

  • Please Wait To Be Tasted: The Lil’ Deb’s Oasis Cookbook by Carla Perez-Gallardo, Hannah Black, and Wheeler with Meshell Ndegeocello

  • Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford and JJ Goode

Single Subject

  • Masa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge Gaviria

  • The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food by Naomi Duguid

  • The Wok: Recipes and Techniques by J. Kenji López-Alt

U.S. Foodways

  • Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island by Emily Meggett with Kayla Stewart and Trelani Michelle

  • I Am From Here: Stories and Recipes from a Southern Chef by Vishwesh Bhatt

  • The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook by Bill Leung, Kaitlin Leung, Judy Leung, and Sarah Leung

Vegetable-Focused Cooking

  • Plant-Based India: Nourishing Recipes Rooted in Tradition by Dr. Sheil Shukla

  • In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky

  • The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook by Hannah Che

Visuals

  • Chinese-ish: Home Cooking Not Quite Authentic, 100% Delicious by Joanna Hu and Armelle Habib

  • Homage: Recipes and Stories from an Amish Soul Food Kitchen by Brittany Conerly

  • The Sofrito Manifesto by Bernardo Medina, Rafael Montalvo, and Ángelo Álvarez

James Beard Foundation Broadcast Media Awards

Audio Programming

  • Copper & Heat; “Abalone: The Cost of Consumption”; Airs on: Various podcast platforms

  • Dish City; “The complicated legacy of Asian-owned carryouts in D.C.’s Black neighborhoods”; Airs on: WAMU and various podcast platforms

  • Good Food; “‘Maíz is life’ — the history, science, and politics of masa”; Airs on: KCRW and various podcast platforms

Audio Reporting

  • Jane Black and Elizabeth Dunn; Pressure Cooker; “The Twisted History of School Lunch in America”; Airs on: Various podcast platforms

  • Tyler Boudreaux; “The Blacker the Cherry: The abolitionist history of the Black Republican Cherry”; Airs on: KCRW

  • Lisa Morehouse; California Foodways; “‘We Just Have Faith’: Gold Country Jewish Community Strives to Connect Through COVID”; “Ojai’s Famous Pixie Tangerine Struggles to Survive Wildfires and a Hot Real Estate Market”; “Cafeteria Cook Brings Gourmet Dishes Inspired by Palauan Childhood to Lassen Community College”; Airs on: KQED and various podcast platforms

Commercial Media

  • Jaylee Adams, Lindsey Hagen, and Martha Stoumen; California Natural by Martha Stoumen Wines; Airs on: Vimeo

  • Hallie Davison, Jorge Gaviria, and Daniel Klein; Masienda Presents; Airs on: YouTube

  • Hallie Davison, Daniel Klein, and Yazmín Ramírez; Las Chicatanas: The Oaxacan Ant Delicacy That Is Harvested Just Once a Year; Airs on: YouTube

Documentary / Docuseries Visual Media

  • Coldwater Kitchen; Airs on: Various film festivals

  • James Hemings: Ghost in America’s Kitchen; Airs on: Various streaming platforms

  • Love, Charlie: The Rise and Fall of Chef Charlie Trotter; Airs on: Apple TV and Amazon Prime

Instructional Visual Media

  • Big Sky Kitchen With Eduardo Garcia; Airs on: Magnolia Network and Discovery+

  • Techniquely with Lan Lam; Airs on: YouTube

  • What’s Eating Dan?; Airs on: YouTube

Reality or Competition Visual Media

  • Restaurant Takeover ft. Matta; Airs on: YouTube

  • Top Chef; Airs on: Bravo

  • We Put 11 Cameras In NYC’s Busiest Brunch Restaurant | Bon Appétit; Airs on: YouTube

Social Media Account

  • Erwan Heussaff; Erwan; Instagram

  • Andrew Huang, Ewa Huang, and Jeromy Ko; Nom Life; Instagram and TikTok

  • Kalamata’s Kitchen Staff; Kalamatas Kitchen - Of Course It’s Kid Friendly; Instagram, YouTube, LinkedIn, TikTok

Visual Media—Short Form

  • CBS Sunday Morning; “Black, White, and The Grey”; “How Erin French found herself at The Lost Kitchen”; Airs on: CBS

  • How One of Philly’s Best Pizza Spots Creates Jobs for the Formerly Incarcerated — The Experts; Eater, airs on: YouTube

  • Matter of Fact with Soledad O’Brien; Airs on: Syndicated

Visual Media—Long Form

  • Mafia Land; Airs on: Vice TV and YouTube

  • Somebody Feed Phil; Airs on: Netflix

  • The Whole Animal; Airs on: SOMM TV

James Beard Foundation Journalism Awards

Beverage

  • “Lost in Translation — How Flavor Wheels and Tasting Tools Can Evolve to Speak with Global Beer Drinkers” by Mark Dredge for Good Beer Hunting

  • “The Great Mezcal Heist” by Emma Janzen for Eater

  • “Who’s Allowed to Make Sotol?” by B.E. Mintz for Texas Monthly

Columns and Newsletters

  • “The Case for the Supermarket Supershopper”; “A Maximalist New Wave for Instant Noodles”; “We All Scream for Asian American Ice Cream” by Cathy Erway for TASTE

  • “Tetelas Are the Tasty Triangles You Need to Try Right Now”; “Birria Is the Greatest Threat to Taco Culture—and Its Savior”; “Trompo Tacos Are So Much More Than Tacos al Pastor” by José R. Ralat for Texas Monthly

  • “Taking down a mammy complex”; “Decoding the Guild Guide”; “Seducing truckers with ‘nanner pudding” by Hanna Raskin for The Food Section

Craig Claiborne Distinguished Restaurant Review Award

  • “Poncho’s Tlayudas, a window to Oaxaca, serves one of L.A.’s defining dishes”; “At Chinatown’s Pearl River Deli, the menu is always changing — and worth chasing”; “Anajak Thai is our 2022 Restaurant of the Year” by Bill Addison for Los Angeles Times

  • “Vietnamese Food Goes Rogue at Portland’s Berlu”; “Kann Is Portland Monthly’s Restaurant of the Year: 2022”; “Michelin-Starred Chef Matthew Lightner Seeds Oregon’s Next Food Revolution at Okta” by Karen Brooks for Portland Monthly

  • “The most exciting new restaurant pop-up in Oakland is also its best-kept secret”; “After 33 years, an Indian food icon in Berkeley is better than ever”; “Stars like DJ Khaled and Steve Aoki have Bay Area restaurants now. They’re all uniquely terrible”by Soleil Ho for San Francisco Chronicle

Dining and Travel

  • “Feasting on the NOLA Suburbs” by Brett Martin for Garden & Gun

  • “The I-95 exit-by-exit eating guide”; “Don’t leave home without your I-95 eating guide” by Hanna Raskin for The Food Section

  • “Best New Restaurants” by Elazar Sontag for Bon Appétit

Feature Reporting

  • “Trouble Brewing” by Charles Bethea for The New Yorker

  • “The Last Oyster Tongers of Apalachicola” by David Hanson for The Bitter Southerner

  • “Blood Sweat & Tears” by Shane Mitchell for The Bitter Southerner

Food Coverage in a General Interest Publication

  • The Bitter Southerner

  • Oxford American

  • San Francisco Chronicle

Foodways

  • “Kimchi With a Side of Whale” by Jennifer Fergesen for Eater

  • “The Elusive Roots of Rosin Potatoes” by Caroline Hatchett for The Bitter Southerner

  • “Come Hell or High Water — Oysters, Brewing, and How the Come Yahs & Bin Yahs Could End Sea Level Rise in Charleston” by Jamaal Lemon for Good Beer Hunting

Health and Wellness

  • “How the Supreme Court Decision Exacerbated the Dire State of Bar Industry Healthcare” by Betsy Andrews for SevenFifty Daily

  • “Coffee vs. tea smackdown”; “What are ultra-processed foods? What should I eat instead?”; “The best foods to feed your gut microbiome” by Anahad O’Connor for The Washington Post

  • “When ‘Sir’ and ‘Ma’am’ Miss the Mark: Restaurants Rethink Gender’s Role in Service” by Rax Will for The New York Times

Home Cooking

  • “Chinese Scrambled Eggs With Tomato” by Jenny Dorsey for Serious Eats

  • “How to Hot Pot: the Method (and the Madness) Behind Our Favorite Communal Meal” by Elyse Inamine for Bon Appétit

  • “Sour Power” by Lara Lee for Food & Wine

Innovative Storytelling

  • “How One New York City Restaurant Fought To Survive” by Crista Chapman, Gray Beltran, and Gary He for The New York Times

  • “Uneven Ground: Exceptional Black farmers and their fight to flourish in the South” by The Tennessean Staff for The Tennessean

  • “Night Market” by Thrillist Staff for Thrillist

Investigative Reporting

  • “The fight to keep little-known bacteria out of powdered baby formula”; “Formula shortage adds to financial crunch for farmworker families”; “Whistleblower report on baby formula didn’t reach top FDA food safety official” by Jacob Bogage, Kimberly Kindy, and Laura Reiley for The Washington Post

  • “Animal Agriculture Is Dangerous Work. The People Who Do It Have Few Protections.”; “‘I Was Coughing So Hard I Would Throw Up’”; “Tyson Says Its Nurses Help Workers. Critics Charge They Stymie OSHA.” by Christina Cooke, Alice Driver, and Gosia Wozniacka for Civil Eats

  • “Chef’s Fable”; “Can This Farm Fix Agriculture If It Can’t Fix Itself?”; “Feed the Rich, Save the Planet?” by Meghan McCarron for Eater

Jonathan Gold Local Voice Award

  • “The Doughnut Kids Are All Right”; “The Subtle Brilliance of Pijja Palace, Silver Lake’s Indian Sports Bar”; “A Soul-Crushing Work of Staggering Genius” by Cathy Chaplin, Eater

  • “When I Feel Unmoored by Life, I Always Find My Way Back to Either/Or”; “At Mira’s East African Cuisine, One Family’s Iftar Traditions Take the Forefront”; “Why Isn’t There an Overdose Kit Stocked Behind Every Bar in Portland?” by Brooke Jackson-Glidden, Eater

  • “How Black-owned vegan restaurants in West End prefigured Atlanta’s passion for plants”; “The Luxury Car Wash: Dog Spa, Hookah and Even Lamb Chops While You Wait”; “Eby Marshall Slack, an original staffer at Atlanta’s iconic Paschal’s restaurant, on building community” by Mike Jordan, Atlanta Magazine; The Wall Street Journal

MFK Fisher Distinguished Writing Award

  • “Sardine kofta in Palestine: A love story” by Maram Humaid for Al Jazeera

  • “Feasting on the NOLA Burbs” by Brett Martin for Garden & Gun

  • “Blood Sweat & Tears” by Shane Mitchell for The Bitter Southerner

Personal Essay with Recipes

  • “Coming to America: How One Family Preserved Their Culinary Traditions After Moving to the Midwest in the 1960s” by Lan Samantha Chang for Food & Wine

  • “In My 40th Year, I Finally Made Pita Bread” by Layla Khoury-Hanold for Food52

  • “Dog S#!t Dacquoise” by Diep Tran for Food & Wine

Personal Essay without Recipes

  • “Slave Food and Other Insults” by Dr. Cynthia R. Greenlee for Oxford American

  • “On Boba” by Kyla Wazana Tompkins for The LARB Quarterly of the Los Angeles Review of Books

  • “How These Chinese Doughnuts Helped Save My Refugee Family” by Jean Trinh for Los Angeles Times

Profile

  • “Being Paula Camp” by Monica Eng for Chicago

  • “Tribe to Table” by Carolyn Kormann for The New Yorker

  • “The Sweetest Harvest” by Kayla Stewart for Food & Wine

Read the latest issue of Athleisure Mag.

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PHOTO CREDIT | James Beard Awards

AWARDS SEASON | JAMES BEARD AWARDS

January 25, 2023

This morning the 2023 Restaurant and Chef Awards semifinalists for the James Beard Awards® presented by Capital One were shared! This does not include the other categories which will be announced over the next few months! Nominees will be announced on Wednesday, March 29, and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 5, 2023, at the Lyric Opera of Chicago. 

The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991—are one of five separate recognition programs of the Awards. The 2023 Restaurant and Chef Semifinalists are recognized across 23 categories, including the new Award for Outstanding Bakery. James Beard Awards policies and procedures can be viewed here.

We love that a number of people that we have included or features in Athleisure Mag are included and we congratulate them as well as those that we have yet to have on this phenomenal honor! As the other categories are shared, we will include these as well up until the big night!

Outstanding Restaurateur

  • Mohamed Ali Alkassar and Niven Patel, Alpareno Restaurant Group (Ghee Indian Kitchen, Orno, and Mamey), Miami, FL 

  • Brandon Chrostowski, EDWINS Leadership and Restaurant Institute (EDWINS Leadership and Restaurant Institute, edwins too, EDWINS Bakery, and others), Cleveland, OH 

  • Krista Cole, Sur Lie and Gather Restaurant, Portland, ME 

  • Greg Dulan, Dulan’s Soul Food Kitchen, Dulan's on Crenshaw, and Dulanville, Los Angeles, CA  

  • Laile Fairbairn, Locally Grown Restaurants (Snow City Cafe, South Restaurant + Coffeehouse, and Spenard Roadhouse), Anchorage, AK 

  • Sims and Kirsten Harlow Foster, Foster Supply Hospitality (The DeBruce, Arnold House Tavern, and Kenoza Hall), NY 

  • Aaron Hoskins, Sarah Simmons, Nicole Storey, and Elie Yigo, City Grit Hospitality Group (SmallSUGAR, CITY GRIT, and Il Focolare Pizzeria), Columbia, SC 

  • Yuka Ioroi and Kris Toliao, Cassava, San Francisco, CA 

  • Michael and Tara Gallina and Aaron Martinez, Take Root Hospitality (Vicia, Winslow's Table, Bistro La Floraison, and others), St. Louis, MO 

  • Clinton Gray, Derrick Moore, and Emanuel Reed, Slim & Husky's Pizza Beeria, Nashville, TN 

  • Johnna Hayes and Debra Zinke, 3 Sirens Restaurant Group (Bird & Bottle, Holé Molé, Shakey Jakes, and others), Tulsa, OK 

  • Amy and Jason Kerstein, Joe Muench, and Dan Snider, Black Shoe Hospitality (Story Hill BKC and Buttermint Finer Dining & Cocktails), Milwaukee, WI 

  • Sandy Levine, Freya, Chartreuse, and The Oakland, Detroit, MI 

  • Albert McDonald, The Mint, Pizza Campania, and Backcountry Burger Bar, Bozeman, MT 

  • Yenvy and Quynh Pham, Phở Bắc Sup Shop, Phởcific Standard Time, and The Boat, Seattle, WA 

  • Michael Reginbogin and Jason Berry, KNEAD Hospitality + Design (MI VIDA, Lil’ SUCCOTASH, and GATSBY), Washington, D.C. 

  • Jimmy and Johnny Tung, Bento Asian Kitchen + Sushi, Doshi, and Camille, Orlando, FL 

  • Kelly Whitaker, Id Est Hospitality Group (Basta, The Wolf's Tailor, and BRUTØ), Boulder, CO 

  • Chris Williams, Lucille's Hospitality Group, Houston, TX 

  • Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia, PA 

Outstanding Chef

  • Junior Borges, Meridian, Dallas, TX  

  • Nina Compton, Compère Lapin, New Orleans, LA 

  • Greg Collier, Leah & Louise, Charlotte, NC 

  • Renee Erickson, The Walrus and the Carpenter, Seattle, WA 

  • Shigeru Fukuyoshi, Sagami, Collingswood, NJ 

  • Christine Ha and Tony J. Nguyen, Xin Chào, Houston, TX 

  • Andrew Le, The Pig and the Lady, Honolulu, HI 

  • Johnny Leach, The Town Company, Kansas City, MO 

  • Rachel Miller, Nightshade Noodle Bar, Lynn, MA 

  • Eder Montero and Alex Raij, La Vara, Brooklyn, NY 

  • David Nayfeld, Che Fico, San Francisco, CA 

  • Niki Nakayama, n/naka, Los Angeles, CA 

  • Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO 

  • Erik Ramirez, Llama Inn, Brooklyn, NY 

  • Dana Rodriguez, Super Mega Bien, Denver, CO 

  • Rob Rubba, Oyster Oyster, Washington, D.C. 

  • Silvana Salcido Esparza, Barrio Café, Phoenix, AZ 

  • Hajime Sato, Sozai, Clawson, MI 

  • Michael Schwartz, Michael's Genuine Food & Drink, Miami, FL 

  • David Vargas, Vida Cantina, Portsmouth, NH 

Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water

  • Ariete, Miami, FL 

  • Brennan's, New Orleans, LA 

  • Cassia, Santa Monica, CA 

  • La Condesa, Austin, TX 

  • Copine, Seattle, WA 

  • Cora Cora, West Hartford, CT 

  • Friday Saturday Sunday, Philadelphia, PA 

  • The Grey, Savannah, GA 

  • Hell’s Backbone Grill & Farm, Boulder, UT 

  • Lucia, Dallas, TX 

  • Mita's, Cincinnati, OH 

  • Mourad, San Francisco, CA 

  • PAGU, Cambridge, MA 

  • Proper Meats + Provisions, Flagstaff, AZ 

  • RIS, Washington, D.C. 

  • Red Rose Restaurant, Lowell, MA 

  • Smyth, Chicago, IL 

  • Veselka, New York, NY 

  • Via Carota, New York, NY 

  • Wickman House, Ellison Bay, WI 

Emerging Chef Presented by S.Pellegrino® Sparkling Natural Mineral Water

  • Kane Adkisson, kanō, Omaha, NE 

  • Bernard Bennett, Ọkàn, Bluffton, SC 

  • Damarr Brown, Virtue, Chicago, IL 

  • Victoria Elizondo, Cochinita & Co., Houston, TX 

  • Julio Hernandez, Maiz de la Vida, Nashville, TN  

  • Jamie Hoang, Ahan, Madison, WI  

  • Rashida Holmes, Bridgetown Roti, Los Angeles, CA 

  • Jennifer Hwa Dobbertin, Best Quality Daughter, San Antonio, TX 

  • Telly Justice, HAGS, New York, NY 

  • Vinh Le, Cicada Coffee Bar, Cambridge, MA 

  • Amado Lopez, Casa Amado Taqueria, Berkley, MI 

  • Christian Lowe, Shift Kitchen & Bar, Flagstaff, AZ 

  • Serigne Mbaye, Dakar NOLA, New Orleans, LA 

  • Vincent Medina and Louis Trevino, Cafe Ohlone, Berkeley, CA  

  • Charlie Mitchell, Clover Hill, New York, NY 

  • Bo Porytko, Misfit SnackBar, Denver, CO  

  • Amanda Shulman, Her Place Supper Club, Philadelphia, PA 

  • Kevin Smith, Beast & Cleaver, Seattle, WA 

  • Elias Taddesse, Mélange, Washington, D.C. 

  • Akino West, Rosie's, Miami, FL 

Best New Restaurant

  • Al Coro, New York, NY 

  • The Backporch, Roundup, MT 

  • Bar Spero, Washington, D.C. 

  • Birch & Rye, San Francisco, CA 

  • Causa, Washington, D.C. 

  • Dept of Culture, New York, NY 

  • Don Artemio, Fort Worth, TX 

  • Et Al., Tulsa, OK 

  • The Friar's Fork, Alamosa, CO 

  • Heavy Metal Sausage Co., Philadelphia, PA 

  • Heff's Burger Club, Winston-Salem, NC 

  • Kann, Portland, OR 

  • Khmai Cambodian Fine Dining, Chicago, IL 

  • KRU, Brooklyn, NY 

  • La Royal, Cambridge, MA 

  • Lupi & Iris, Milwaukee, WI 

  • Nami Kaze, Honolulu, HI 

  • Neng Jr.'s, Asheville, NC 

  • Nolia, Cincinnati, OH 

  • Obélix, Chicago, IL 

  • ōkta, McMinnville, OR 

  • Pijja Palace, Los Angeles, CA 

  • Pizza Grace, Birmingham, AL 

  • Restaurant Beatrice, Dallas, TX 

  • Sambou's African Kitchen, Jackson, MS 

  • Stissing House, Pine Plains, NY 

  • Tatemó, Houston, TX 

  • Tatsu, Dallas, TX 

  • Yangban Society, Los Angeles, CA 

  • wolfpeach, Camden, ME 

Outstanding Bakery

  • Angelo Brocato, New Orleans, LA 

  • Breadshop, Honolulu, HI 

  • Buena Gente Cuban Bakery, Decatur, GA 

  • La Casita Bakeshop, Richardson, TX 

  • Denise's Delicacies, Philadelphia, PA 

  • Friends & Family, Los Angeles, CA 

  • Fujiya Hawai‘i, Honolulu, HI 

  • Good Cakes and Bakes, Detroit, MI 

  • Grist Milling & Bakery, Missoula, MT 

  • Haymaker Bun Company, Middlebury, VT 

  • JL Patisserie, Phoenix and Scottsdale, AZ 

  • Kuluntu Bakery, Dallas, TX 

  • La Patisserie Chouquette, St. Louis, MO 

  • Mighty Bread Co., Philadelphia, PA 

  • Normal Ice Cream, Salt Lake City, UT 

  • She Wolf Bakery, New York, NY 

  • Unforgettable Bakery & Cafe, Savannah, GA 

  • Yasukochi’s Sweet Stop, San Francisco, CA 

  • Yoli Tortilleria, Kansas City, MO 

  • Zak the Baker, Miami, FL 

Outstanding Pastry Chef or Baker

  • Veronika Baukema, Veronika's Pastry Shop, Billings, MT 

  • Manuel and Jesús Brazón, Caracas Bakery, Doral, FL 

  • Vince Bugtong, Viridian, Oakland, CA 

  • Mariela Camacho, Comadre Panadería, Austin, TX 

  • Ismael de Sousa, Reunion Bread Co, Denver, CO 

  • Nora Faye Allen, Mel the Bakery, New York, NY 

  • Atsuko Fujimoto, Norimoto Bakery, Portland, ME 

  • Andrew Hutchison, Madison Sourdough, Madison, WI 

  • Michelle Karr-Ueoka, MW Restaurant, Honolulu, HI 

  • Crystal Kass, Valentine, Phoenix, AZ 

  • Margarita Manzke, République, Los Angeles, CA 

  • Noelle Marchetti, Yolan, Nashville, TN 

  • Shawn McKenzie, Café Cerés, Minneapolis, MN 

  • Camari Mick, The Musket Room, New York, NY 

  • Anne Ng, Bakery Lorraine, San Antonio, TX 

  • Kareem Queeman, Mr. Bake, Riverdale, MD 

  • Emily Riddell, Machine Shop, Philadelphia, PA 

  • Phillip Ashley Rix, Phillip Ashley Chocolates, Memphis, TN 

  • Elaine Uykimpang Bentz, Café Mochiko, Cincinnati, OH 

  • Amanda Wildermuth, Honey Road, Burlington, VT 

Outstanding Hospitality Presented by American Airlines

  • The Black Cypress, Pullman, WA 

  • Bottega, Birmingham, AL 

  • Charleston, Baltimore, MD 

  • Here's Looking at You, Los Angeles, CA 

  • House of Prime Rib, San Francisco, CA 

  • Lark, Seattle, WA 

  • Lil' Deb's Oasis, Hudson, NY 

  • The Local, Abilene, TX 

  • Lula Drake, Columbia, SC 

  • Manoli's, Salt Lake City, UT 

  • Melba's, New York, NY 

  • Pêche., Palisade, CO 

  • The Quarry, Monson, ME 

  • The Restaurant at 1900, Mission Woods, KS 

  • Sepia, Chicago, IL 

  • SMOKE. Woodfire Grill, Tulsa, OK 

  • Sur Lie, Portland, ME 

  • Theodore Rex, Houston, TX 

  • Ticonderoga Club, Atlanta, GA 

  • Vernick Food & Drink, Philadelphia, PA 

Outstanding Wine and Other Beverages Program

  • All Together Now, Chicago, IL 

  • Commander's Palace, New Orleans, LA 

  • COTE, New York, NY 

  • Flight Wine Bar, Washington, D.C. 

  • Foam Brewers, Burlington, VT 

  • FRIDA Southwest, Oklahoma City, OK 

  • Glai Baan, Phoenix, AZ 

  • Hiyu Wine Farm, Hood River, OR 

  • Lazy Bear, San Francisco, CA 

  • Lyla Lila, Atlanta, GA 

  • Macchialina, Miami Beach, FL 

  • Monk's Cafe, Philadelphia, PA 

  • Nancy's Hustle, Houston, TX 

  • OK Omens, Portland, OR 

  • OTOTO, Los Angeles, CA 

  • Rebel Rebel, Somerville, MA 

  • Spencer, Ann Arbor, MI 

  • Suerte, Austin, TX 

  • Sunday Vinyl, Denver, CO 

  • Waxlight Bar à Vin, Buffalo, NY 

Outstanding Bar

  • Allegory, Washington, D.C. 

  • American Solera, Tulsa, OK 

  • Bar Leather Apron, Honolulu, HI 

  • Cafe La Trova, Miami, FL 

  • Dante, New York, NY 

  • Drastic Measures, Shawnee, KS 

  • Esters Wine Shop & Bar, Santa Monica, CA 

  • Garagiste, Las Vegas, NV 

  • The Gin Room, St. Louis, MO 

  • Harlem Hops, New York, NY 

  • The Jewel Box, Portland, ME 

  • Kingfisher, Durham, NC 

  • Las Ramblas, Brownsville, TX 

  • Le Caveau, Philadelphia, PA 

  • Post Office Place, Salt Lake City, UT 

  • Rob Roy, Seattle, WA 

  • Salud Cerveceria, Charlotte, NC 

  • Scratch Brewing Company, Ava, IL 

  • Trick Dog, San Francisco, CA 

  • Weathered Souls Brewing Company, San Antonio, TX 

Best Chefs Presented by Capital One (by region)

Best Chef: California

  • Jonathan Bautista, Kingfisher, San Diego, CA 

  • Rocio Camacho, Rocio's Mexican Kitchen, Bell Gardens, CA 

  • Val M. Cantu, Californios, San Francisco, CA 

  • Gilberto Cetina Jr., Holbox, Los Angeles, CA 

  • Kyle and Katina Connaughton, SingleThread, Healdsburg, CA 

  • Brandon Hayato Go, Hayato, Los Angeles, CA 

  • Srijith Gopinathan, Ettan, Palo Alto, CA 

  • Matthew Kammerer, The Harbor House Inn, Elk, CA 

  • Intu-on Kornnawong, Jo's Modern Thai, Oakland, CA 

  • Andrew and Michelle Muñoz, Moo's Craft Barbecue, Los Angeles, CA 

  • Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA 

  • Michael Reed, Poppy & Seed, Anaheim, CA 

  • Daisy Ryan, Bell's, Los Alamos, CA 

  • Carlos Salgado, Taco María, Costa Mesa, CA 

  • Sarintip “Jazz” Singsanong, Jitlada, Los Angeles, CA 

  • James Syhabout, Commis, Oakland, CA 

  • Craig Takehara, Binchoyaki, Sacramento, CA 

  • Pim Techamuanvivit, Kin Khao, San Francisco, CA 

  • Robbie Wilson, Le Fantastique, San Francisco, CA 

  • Akira Yoshizumi, Sushi Yoshizumi, San Mateo, CA 

Best Chef: Great Lakes (IL, IN, MI, OH)

  • Francisco Alfaro, Mid-City Restaurant, Cincinnati, OH  

  • Omar Anani, Saffron De Twah, Detroit, MI 

  • Abra Berens, Granor Farm, Three Oaks, MI 

  • Becky Clark, Little Fish Brewing Co., Athens, OH 

  • Diana Dávila Boldin, Mi Tocaya Antojería, Chicago, IL 

  • Thai Dang, HaiSous, Chicago, IL 

  • Paul Fehribach, Big Jones, Chicago, IL 

  • Tim Flores and Genie Kwon, Kasama, Chicago, IL 

  • Norberto Garita, El Barzon, Detroit, MI 

  • Hideki and Yuko Harada, Kiki, Cincinnati, OH 

  • Andy Hollyday, Selden Standard, Detroit, MI 

  • Ji Hye Kim, Miss Kim, Ann Arbor, MI 

  • Allie La Valle-Umansky, Jeremy Umansky, and Kenny Scott, Larder Delicatessen & Bakery, Cleveland, OH 

  • BJ Lieberman, Chapman's Eat Market, Columbus, OH 

  • Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit, MI 

  • Abbi Merriss, Bluebeard, Indianapolis, IN 

  • Zubair Mohajir, Wazwan, Chicago, IL 

  • Samir Mohammad, 9th Street Bistro, Noblesville, IN 

  • Michael Ransom, Ima Izakaya, Detroit, MI 

  • Sarah Welch, Marrow, Detroit, MI 

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

  • Chris Amendola, foraged., Baltimore, MD 

  • Steve Chu, Ekiben, Baltimore, MD 

  • Joy Crump, FOODE, Fredericksburg, VA 

  • David Deshaies, L'Ardente, Washington, D.C. 

  • Nik Forsberg, Fet-Fisk, Pittsburgh, PA 

  • Rahman "Rock" Harper, Queen Mother's Fried Chicken, Arlington, VA 

  • Andrew Henshaw, Laser Wolf, Philadelphia, PA 

  • Jesse Ito, Royal ushi, Philadelphia, PA 

  • Dionicio Jiménez, Cantina La Martina, Philadelphia, PA 

  • Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA 

  • Enrique Limardo, Seven Reasons, Washington, D.C. 

  • Philip Manganaro, Park Place Café & Restaurant, Merchantville, NJ 

  • Melissa McGrath, Sweet Amalia Market & Kitchen, Newfield, NJ 

  • Thanh Nguyen, Gabriella's Vietnam, Philadelphia, PA 

  • Peter Prime, Bammy's, Washington, D.C. 

  • Michael Rafidi, Albi, Washington, D.C. 

  • Ryan Ratino, Bresca, Washington, D.C.  

  • Omar Rodriguez, Oyamel Cocina Mexicana, Washington, D.C. 

  • Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA 

  • Kevin Tien, Moon Rabbit, Washington, D.C. 

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

  • Sanaa Abourezk, Sanaa's Gourmet Mediterranean, Sioux Falls, SD 

  • Ann Ahmed, Khâluna, Minneapolis, MN 

  • Nick Bognar, iNDO, St. Louis, MO 

  • Samuel Charles, Rodina, Cedar Rapids, IA 

  • Rob Connoley, Bulrush, St. Louis, MO 

  • Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO 

  • Nick Goellner, The Antler Room, Kansas City, MO 

  • Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI  

  • Gregory León, Amilinda, Milwaukee, WI 

  • Pam Liberda, Waldo Thai, Kansas City, MO 

  • Francesco Mangano, Osteria Papavero, Madison, WI 

  • Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI 

  • Loryn Nalic, Balkan Treat Box, Webster Groves, MO 

  • Christina Nguyen, Hai Hai, Minneapolis, MN 

  • Joseph Raney, Skogen Kitchen, Custer, SD 

  • Karyn Tomlinson, Myriel, Saint Paul, MN 

  • Paul and Jessica Urban, Block 16, Omaha, NE 

  • David Utterback, Yoshitomo, Omaha, NE 

  • Adam VanDonge, The White Linen, Topeka, KS 

  • Yia Vang, Union Hmong Kitchen, Minneapolis, MN 

Best Chef: Mountain (CO, ID, MT, UT, WY)

  • Salvador Alamilla, Amano, Caldwell, ID 

  • Michael Annandono, Michaelangelo's Big Sky, Big Sky, MT 

  • Dan Ansotegui, Ansots, Boise, ID 

  • Jose Avila, La Diabla Pozole y Mezcal, Denver, CO 

  • Andy Blanton, Cafe Kandahar, Whitefish, MT 

  • Paul Chamberlain and Logen Crew, SLC Eatery, Salt Lake City, UT 

  • Michael Diaz de Leon, BRUTØ, Denver, CO 

  • C. Barclay Dodge, Bosq, Aspen, CO 

  • Andrew Fuller, Oquirrh, Salt Lake City, UT 

  • Briar Handly, Handle, Park City, UT 

  • Suchada Johnson, Teton Thai, Teton Village, WY 

  • Young-Ho Kang and Peter Kim, The Angry Korean, South Jordan, UT 

  • Kris Komori, KIN, Boise, ID 

  • Chris Lockhart and Danny Mowatt, PREROGATIvE Kitchen, Red Lodge, MT 

  • Kibrom Milash, Kibrom's Ethiopian & Eritrean Food, Boise, ID 

  • Paul Naugle, Izakaya Three Fish, Bozeman, MT 

  • Cindhura Reddy, Spuntino, Denver, CO 

  • Earl James Reynolds, Stone Hill Kitchen + Bar, Bigfork, MT 

  • Ali Sabbah, Mazza, Salt Lake City, UT 

  • Penelope Wong, Yuan Wonton, Denver, CO 

Best Chef: New York State

  • Gerardo Alcaraz, Aldama, Brooklyn, NY 

  • Nasim Alikhani, Sofreh, Brooklyn, NY 

  • Mary Attea, The Musket Room, New York, NY 

  • Giovanni Cervantes, Taqueria Ramírez, Brooklyn, NY 

  • Amanda Cohen, Dirt Candy, New York, NY 

  • Calvin Eng, Bonnie's, Brooklyn, NY 

  • Shenarri Freeman, Cadence, New York, NY 

  • Charles Gabriel, Charles Pan-Fried Chicken, New York, NY  

  • Anthony Gonçalves, Kanopi, White Plains, NY 

  • Sol Han, LittleMad, New York, NY 

  • JJ Johnson, FIELDTRIP, New York, NY 

  • Sohui Kim, Gage & Tollner, Brooklyn, NY 

  • Shaina Loew-Banayan, Cafe Mutton, Hudson, NY  

  • Paolo Garcia Mendoza, Karenderya, Nyack, NY 

  • Ayesha Nurdjaja, Shukette, New York, NY 

  • Junghyun Park, Atomix, New York, NY 

  • Franco Sampogna, Frevo, New York, NY 

  • Eric See, Ursula, Brooklyn, NY 

  • Hillary Sterling, Ci Siamo, New York, NY 

  • Sohail Zandi, Brushland Eating House, Bovina, NY 

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

  • Robert Andreozzi, Pizza Marvin, Providence, RI 

  • Paul Callahan, Vino e Vivo, Exeter, NH 

  • Jeff Fournier, Thompson House Eatery, Jackson, NH 

  • Mojo Hancy-Davis, May Day, Burlington, VT 

  • Valentine Howell, Krasi, Boston, MA  

  • Christian Hunter, Community Table, Washington, CT 

  • Sara Jenkins, Nina June, Rockport, ME 

  • Jason LaVerdiere, Flux, Lisbon Falls, ME  

  • Courtney Loreg, Woodford Food & Beverage, Portland, ME  

  • Alganesh Michael, A Taste of Abyssinia, South Burlington, VT 

  • Yahya Noor, Tawakal Halal Cafe, Boston, MA  

  • Tony Pastor, Fore Street, Portland, ME  

  • Isaul Perez, Isa, Portland, ME 

  • Sherry Pocknett, Sly Fox Den Too, Charlestown, RI 

  • Yisha Siu, Yunnan Kitchen, Boston, MA  

  • Derrick Teh, SEKALI, Boston, MA 

  • Ellie Tiglao, Tanám, Somerville, MA  

  • Renee Touponce, The Port of Call, Mystic, CT 

  • Milena Pagán, Little Sister, Providence, RI 

  • Douglass Williams, MIDA, Boston, MA 

Best Chef: Northwest and Pacific (AK, HI, OR, WA)

  • Nathan Bentley, Altura Bistro, Anchorage, AK 

  • Tony Brown, Ruins, Spokane, WA 

  • Peter Cho, Han Oak, Portland, OR 

  • Joshua Dorcak, MÄS, Ashland, OR 

  • Brian Hirata, Na‘au, Hawai‘i Island, HI 

  • Jonathan Jones, Epilogue Kitchen & Cocktails, Salem, OR 

  • Dan Koommoo, Crafted, Yakima, WA 

  • Keaka Lee, Kapa Hale, Honolulu, HI 

  • Melissa Miranda, Musang, Seattle, WA 

  • Vince Nguyen, Berlu, Portland, OR 

  • David Nichols, Eight Row, Seattle, WA 

  • Thomas Pisha-Duffly, Gado Gado, Portland, OR 

  • Crystal Platt, Lion & Owl, Eugene, OR 

  • Beau Schooler, In Bocca Al Lupo, Juneau, AK 

  • Sheldon Simeon, Tiffany's, Wailuku, HI 

  • Mutsuko Soma, Kamonegi, Seattle, WA 

  • Renee Trafton, Beak Restaurant, Sitka, AK 

  • Robert Urquidi, Ethel's Grill, Honolulu, HI 

  • Aaron Verzosa, Archipelago, Seattle, WA 

  • Lee Anne Wong, Papa‘aina, Lahaina, HI 

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

  • Sam Fore, Tuk Tuk Sri Lankan Bites, Lexington, KY 

  • Josh Habiger, Bastion, Nashville, TN 

  • Sam Hart, Counter-, Charlotte, NC 

  • Ronald Hsu, Lazy Betty, Atlanta, GA 

  • Daniel "Dano" Heinze, Vern's, Charleston, SC 

  • Terry Koval, The Deer and the Dove, Decatur, GA 

  • Dayna Lee-Márquez, Comal 864, Greenville, SC 

  • Jiyeon Lee and Cody Taylor, Heirloom Market BBQ, Atlanta, GA 

  • Josiah McGaughey, Vivian, Asheville, NC 

  • Ramin Mirzakhani, Laury's Restaurant, Charleston, WV 

  • Trevor Moran, Locust, Nashville, TN 

  • Dean Neff, Seabird, Wilmington, NC 

  • Keith Rhodes, Catch, Wilmington, NC 

  • Isaiah Screetch, Spark Community Café, Versailles, KY 

  • Jessica Shillato, Spotted Salamander, Columbia, SC 

  • Sahar Siddiqi, Chai Pani, Decatur, GA 

  • Paul Smith, 1010 Bridge, Charleston, WV 

  • Stephanie Tyson, Sweet Potatoes, Winston-Salem, NC 

  • Deborah VanTrece, Twisted Soul Cookhouse & Pours, Atlanta, GA 

  • Preeti Waas, Cheeni Indian Food Emporium, Raleigh, NC 

Best Chef: South (AL, AR, FL, LA, MS, PR)

  • Blake Aguillard and Trey Smith, Saint-Germain, New Orleans, LA 

  • Timon Balloo, The Katherine, Fort Lauderdale, FL 

  • Jeremy and Cindy Bearman, Oceano Kitchen, Lantana, FL 

  • Ana Castro, Lengua Madre, New Orleans, LA 

  • Fernando, Nando, and Valerie Chang, Itamae, Miami, FL 

  • Hunter Evans, Elvie's, Jackson, MS 

  • Francis Guzmán, Vianda, San Juan, PR  

  • Amarys and Jordan Herndon, Palm & Pine, New Orleans, LA 

  • Timothy Hontzas, Johnny's Restaurant, Homewood, AL 

  • Alex Perry and Kumi Omori, Vestige, Ocean Springs, MS 

  • Rick Mace, Tropical Smokehouse, West Palm Beach, FL 

  • Melissa M. Martin, Mosquito Supper Club, New Orleans, LA 

  • Pushkar Marathe, Stage, Palm Beach Gardens, FL 

  • Henry Moso, Kabooki Sushi, Orlando, FL 

  • Charly Pierre, Fritai, New Orleans, LA 

  • Colleen Quarls and Liz Hollinger, Molly's Rise and Shine, New Orleans, LA 

  • Rafael Rios, Yeyo's El Alma de Mexico, Bentonville, AR 

  • Michael Stoltzfus, Coquette, New Orleans, LA 

  • Natalia Vallejo, Cocina al Fondo, San Juan, PR 

  • Lojo Washington, Queen of Sheeba, West Palm Beach, FL

Best Chef: Southwest (AZ, NM, NV, OK)

  • Ben Alexander, Mr. Kims, Tulsa, OK 

  • Oscar Amador and Francesco Di Caudo, Anima by EDO, Las Vegas, NV 

  • Rene Andrade and Roberto Centeno, Bacanora, Phoenix, AZ 

  • Kaoru Azeuchi, KAISEKI YUZU, Las Vegas, NV 

  • Jaren Bates and Brett Vibber, The Table at Junipine, Sedona, AZ 

  • Lisa Becklund, FarmBar, Tulsa, OK 

  • Andrew Black, Grey Sweater, Oklahoma City, OK 

  • Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK 

  • Yip Cheung, Red Plate, Las Vegas, NV 

  • Nephi Craig, Café Gozhóó, Whiteriver, AZ 

  • Wendy Garcia, Tumerico, Tucson, AZ 

  • Basit Gauba, Tikka Spice, Albuquerque, NM 

  • Fernando Hernández, Testal, Phoenix, AZ 

  • Jimmy Li, ShangHai Taste, Las Vegas, NV 

  • Luis and Berenice Medina, El Chile Toreado, Santa Fe, NM  

  • Yotaka and Alex Martin, Lom Wong, Phoenix, AZ 

  • Andrea Meyer, The Love Apple, Taos, NM 

  • Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation, NM 

  • David Sellers, Horno Restaurant, Santa Fe, NM 

  • Paul Wilson, Boston Title & Abstract, Tulsa, OK

Best Chef: Texas

  • Nicola Blaque, The Jerk Shack, San Antonio, TX 

  • Tavel Bristol-Joseph, Canje, Austin, TX 

  • Damien Brockway, Distant Relatives, Austin, TX 

  • Reyna Duong, Sandwich Hag, Dallas, TX 

  • Kareem El-Ghayesh, KG BBQ, Austin, TX 

  • Jalen Heard, Lane Milne, and Jonny White, Goldee's Barbecue, Fort Worth, TX 

  • Andrew Ho, Andrew Samia, and Sean Wen, Curry Boys BBQ, San Antonio, TX 

  • Greg Gatlin, Gatlin’s BBQ, Houston, TX 

  • Benchawan Jabthong Painter, Street to Kitchen, Houston, TX 

  • Ai Le, Nam Giao, Houston, TX 

  • Olivia López and Jonathan Percival, Molino Olōyō, Dallas, TX 

  • Enrique Lozano, El Charlatan, Socorro, TX 

  • Emiliano Marentes, ELEMI, El Paso, TX 

  • Ana Liz Pulido, Ana Liz Taqueria, Mission, TX  

  • Anastacia Quiñones-Pittman, José, Dallas, TX 

  • Regino Rojas, Revolver Taco Lounge, Dallas, TX 

  • John Russ, Clementine, San Antonio, TX 

  • Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX 

  • Kiran Verma, Kiran's, Houston, TX 

  • Jon Walter, Chez Sami, Wolfforth, TX 


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HOMAGE TO FOOD & CULTURE | CHRIS SCOTT

December 22, 2022

This month, our cover features Chef Chris Scott who was a finalist in Season 15 of Top Chef in Colorado and brought his technique and culinary view to the show. From that season, he continued to be on our radar as we saw him appear on a number of shows and food-oriented festivals and more. He's always focused on the food, making sure that it educates us on the cultures and regions it comes from as well as ensuring that he continues to reach back and assist chefs that are coming up by sharing knowledge where he can! We caught up with him ahead of the holiday season to dig a little deeper into his background, what he is focusing on with his restaurants, what it's like when you're going through the Top Chef process and his cookbook Homage: Recipes and Stories from an Amish Soul Food Kitchen. His insights on the intersectionality of foods he grew up with as well as how he has created impactful James Beard Foundation dinners is a conversation that we truly enjoyed!

ATHLEISURE MAG: We’re excited to have you as this month’s cover. We have connected via in the past and it’s always great to see you and your food, and what you’re working on!

When did you fall in love with food and when did you know that you wanted to be a chef as a career?

CHEF CHRIS SCOTT: I would say that I fell in love with it when I realized that early on in my career. It was sort of when it became more than just cooking and it became more so a way of life and the way that I understood the power from within the food and what it could do. Not only to sustain our bodies and everything, but what it could do culturally and things of that nature. It became more of a revolutionary kind of platform for me.

AM: How do you define your culinary style?

CHEF CS: My style, it changes from time to time. When you first start out, you're busting out all of your best moves in the beginning. You see that a lot in younger chefs and they really want it to be more about them than it is about the food! So you kind of go through those phases – the up and down and through the ebb and flow. But the older that I get, I understand that it is about the food and it was never really about me so you try really hard to highlight those things as far as food and everything is concerned. It’s about the farmers, it’s about the growing aspect and it’s about all of those things!

My cooking, some of the styles of it, I have been trained in fine dining and I have been doing that for 30+ years. You know I’ve worked in some very high-end spots. Right now, I’m kind of focused in on the food of my ancestors, but I do it all! The focus is really about the food and not about me, you know?

AM: Right!

Tell us about Butterfunk Biscuit Co. I’ve looked at the IG posts over the past few months or so and it’s some drool worthy pictures!

CHEF CS: Yeah! I don’t do the social media on there! I’ve seen it here and there. Butterfunk Biscuit Co is heritage biscuits at its finest. You’re going to be experiencing biscuits that have been passed down for 4 generations and it’s the biscuit that I did on Top Chef that got a lot of notoriety and people were lined up outside of the doors and they still are! But it’s where you can really come and it emphasizes more on Black bakers because I actually do a lot of pastries out of there and I’m going to be expanding into a lot of Rotis and Jeera and everything. So really focusing on chefs that bake from Brown countries. Just really trying to emphacize breads that are made by Brown hands.

AM: We enjoyed your season of Top Chef Season 15 in Colorado. Why did you want to compete on the show? You were a finalist on that season which was amazing and it was great to hear your story!

CHEF CS: It’s funny because that particular season, I did not want to compete! I applied 5 times onto the show and just didn’t get onto it and everything. I read somewhere that over 200,000 chefs apply to the show every year and they choose anywhere from 12-15 people and after awhile, the process is very long. Not only do you have to fill out this intense application – sometimes you hear back and sometimes you don’t. To only have to go through a bunch of Skype calls, to doing tastings, to be flown to different locations around the country – it’s a pretty long process and I didn’t want to have to go through that process for a 6th time!

AM: That’s understandable!

CHEF CS: At that time, my wife and I, we had our youngest kid, so we had a 1 year old and a baby. When I got the call, I turned them down at first and I told my wife, “hey listen, Top Chef called, they wanted me to come and try out for this season, but I told them no.” She said, “call them back and tell them yes!” I said, “how are we going to do this? How are you going to run 2 restaurants and 2 small children if I get on the show?” She said, “don’t worry, we’ll find a way.” So I got on and we found a way.

AM: Well you found a way!

Shortly after that season aired, Cochon 555 happened and that’s where we first met you in person as we were media sponsors of that event here in NY. It was cool to see you as well as other cheftestants from your season there as well. We know that you support other chefs, you do other types of foodie events – why is that so important to you to be able to participate and to present yourself in those spaces with all of those people?

CHEF CS: You know, it’s always good to be able to keep yourself out there and to show people what you’re out there do show people what you’re out there doing and to use that platform sometimes for a bit more than just food. It’s also about talking about how the industry is moving, what’s new or even some new dishes that you might want to be able to highlight. But it’s also important to want to uplift the ones that are coming up behind you as well. I think I did that event with Tyler Anderson (Millwright's, Ta-Que, Bar Piña) and Bruce Kalman (Soulbelly BBQ, BK Brinery) you know back in the day. Actually, there was a Cochon in Aspen while we were filming and we were at the finals and we weren’t supposed to leave the cast house, but we snuck out and went to the Cochon party back then. Not only was it fun, but you get to rub elbows with your colleagues from different parts of the country, but it’s good to kind of lift up the other chefs that are coming up behind you to give them that experience to be there and to also see what’s happening so that in the following years, they can be involved.

AM: We recently saw you on Bobby’s Triple Threat! Love that episode and how was it to be on the show and to taste 2 great chefs going head-to-head and then having to score them and to figure out a winner?

CHEF CS: Right! I mean for that day, it was some good eats for sure!

AM: It looked so good!

CHEF CS: I knew I was going there so I didn’t eat breakfast at all and I went in there ready! But that whole experience was pretty surreal! I knew of Bobby (Amalfi Las Vegas, Bobby’s Burgers, Beat Bobby Flay: Holiday Throwdown) back in the day in my Philly days. He started out on Food Network doing a show called Grillin’ and Chillin’ with Jack McDavid who’s a Philly chef back in the day and they tried to have Jack McDavid who was this country bumpkin dude wearing a farmer’s outfit and Bobby was supposed to be a city boy coming on the scene. Now here we are 20 some years later, he’s still doing it and I’m still doing it and we were just kind of talking about the old days and having the opportunity to be on the show was a great time!

AM: We love that!

We’re excited to learn more about Homage: Recipes and Stories from an Amish Soul Food Kitchen. I live in NY now, but I’m originally from Indianapolis, so I grew up around Amish communities although they were not in my town per se. I never thought about Amish and Soul Food having a connection until I saw you on Top Chef and you were talking about it. Can you tell us why you wrote this book and what that connection is like?

CHEF CS: So the book was written for a bunch of reasons. I think that the first and foremost is that I look at it like it is a love letter passed down from the women that have raised me to my children and their stories kind of run through me. My mother and grandmother passed away before my children were born and there always comes a time in anyone’s life when they kind of want to know where am I from, who are my ancestors, what did they do and what did they eat? So this book really touches base on that, but also with the intermingling of the food and everything. Soul Food to me, is regional and is based on where you are. So wherever you are in the country, is certainly where some of the ingredients will be available to you. For example, my people are from Virginia – tidewater people so you have a lot of that Virginia agriculture a little bit of that coastal stuff with the shad, the shad roe, the blue crab so on and so forth. You keep on going down South - the Gullah Geechees in the Carolinas. It’s more of a rice culture and more African flavors. Keep on going further South, now you’re in the panhandle of Florida, more Creole. Up where I’m from, there are German, Dutch and Amish, so after Emancipation happened, with the Great Migration and everything, by the time I was born, the Southern culture and the Amish culture were already intermingled so that was the only food that I knew. But that happens everywhere because Black people are everywhere!

AM: So what foods are considered Amish foods?

CHEF CS: It’s more of a flavor as opposed to Black Amish. You know the flavors that we bring with us from Africa, through the Caribbean, through the American South and so forth. But once you intermingle it with some of that German technique and flavors, you have acidity and sugars and vinegar and that sweet and sour aspect really plays its role. For example, that Lemonade Fried Chicken that I did on Top Chef and which is also in the book, everybody and their mama is doing some form of tea brined chicken, but I chose to do a lemonade brine. Now it’s not like Country Time, but it is lemon juice, it is hot sauce, it is buttermilk, it is fresh spices and everything. So, it’s more or less, a savory lemon like a marinade like that which is on the border of sweet and savory.

So you have all of those aspects and flavors that are into it as well. So when I talk about the Amish Soul Food, again, it’s not Black Amish food. It’s more like flavor profiles and stuff like that.

AM: You’ve cooked at 9 James Beard Foundation dinners, 5 of them as the lead chef and you also created the first Juneteenth Dinner at the Beard House with Brother Luck (Top Chef Season 15, Beat Bobby Flay, Chopped), Tanya Hopkins (Kwanzaa Menu, James Hemings: Ghost in America’s Kitchen, Savory & Sweet) and Andrea Cheatham (Top Chef Season 15 Runner Up, Alex vs America, Live! with Kelly and Ryan). This dinner is now an annual event. What is it like to cook at Beard House and what was it like to create that iconic meal on Juneteeth?

CHEF CS: It was super special! I also got invited back today and I am going back on Dec 5th.

AM: That’s exciting!

CHEF CS: So it will be #10 which blows my mind, but every single time I walk through those doors, I always intentionally get there first. I always want to be the first person in the room because I remember all of the legendary chefs that came through before me that stood in that same kitchen and I always like to be their first, put my hands on the table and kind of get a feel and play my music, start prepping and just kind of really set the mood and the vibe for everyone that comes through because tonight is my night! That has always been what’s going on and for chefs of color that might be coming through, I always say, “hey, listen. Before you go, call me and I’m going to tell you how you can really make this night special. I kind of have them follow through. As far as Juneteeth, it was special to be the first to do that and I’m really glad that they continued to do so. Like I’ve said, we always want to be able to pull all the others up and there’s a lot of really amazing chefs from generations that are behind me and that are up and coming and that they are already here! For them to be able to have their moment there is special too!

AM: Well, you’re also the chef at the Institute of Culinary Education. Why did you want to add this to your resume as you have done so many things that are so amazing. What was about that that you wanted to be part of it?

CHEF CS: Well, they asked me to come through. It more so started on the ambassador level, where they said here you’re doing great things – why don’t you use our space and we’ll pay you for it. So whenever we have an idea to do something creative, they want to be part of it. So they tell me to come through, use their kitchen, use their food and all I have to do is to document it and kind of teach that to the students. So that’s what we do. But again, it’s always paying it forward and really showing that next generation what it's all about. Again, it's not ever about me. There was a time when it was and when I needed the whole world to know what Chris Scott was doing. But that is so not important. What’s important is that I’m taking all my wisdom, all my experience, all my know how and kind of giving that to the next generation. Even when it’s how to navigate the way through the kitchen as a chef of color – all of those things. It’s so much experience that needs to be passed along.

AM: Couldn’t agree more with this. My background coming from fashion and being the Co-Founder of Athleisure Media, to navigate as a person of color in these spaces it’s not easy. Anytime I can go back and tell people that this is how they need to do it or how to be on set – giving that knowledge is going to help that person who may not have known anything about that. You have to know what you know and how to actually interact with other people.

CHEF CS: Absolutely!

AM: Are there any upcoming projects we can keep an eye out for?

CHEF CS: Well, we’re currently looking for a brick and mortar spot that’s a standalone for Butterfunk Co all over again. We left Brooklyn back in 2019 and we’re sort of looking to get back into it. I’m currently on the 8 city/19 event book tour. I’ll be down at the BayHaven Food & Wine Festival in Charlotte Oct 19th – 23rd for a second time in a row. As you know, that’s pretty much the mecca of Black chefs like all of the who’s who kind of goes there. We’re doing a dinner that Fri and I will also be there on Sat. On Fri, I am doing a seafood dinner with some of my colleagues and on Sat morning, I am doing a book signing and then I’m back on the plane.

IG @chefchris512

PHOTOGRAPHY CREDITS | Front Cover, 16-25, 27 + 29 Courtesy Chris Scott | PG 26 + Back Cover From Homage, ©2022 Chris Scott. Photos © Brittany Conerly |

Read the NOV ISSUE #83 of Athleisure Mag and see HOMAGE TO FOOD & CULTURE | Chef Chris Scott in mag.

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In AM, Nov 2022, Food, TV Show Tags Butterfunk Biscuit Co, Chef Chris Scott, Bobby Flay, BRAVO, Top Chef, Finalist, James Beard Foundation, Homage: Recipes and Stories from an Amish Soul Food Kitchen, Amish, Athleisure Kitchen, Cochon 555, Tyler Anderson, Bruce Kalman, Bobby's Triple Threat, Juneteenth, Brother Luck, Chopped, Tanya Hopkins, ANdrea Cheatham, Institute of Culinary Education, BayHaven Food & Wine Festival
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THE ART OF THE SNACK

August 16, 2020

This month's The Art of the Snack takes us to New Orleans to award winning James Beard Foundation, winner, Food & Wine winner and BRAVO's Top Chef Season 11 runner up and Fan Favorite, Chef Nina Compton. This restaurateur is the chef and founder of Bywater American Bistro and Compère Lapin. We caught up with her to talk about her culinary journey, both restaurants, signature dishes and cocktails and a meal that you can recreate at home. We also talk with her about the challenges that she has faced in running this restaurant while navigating COVID-19 that has effected the hospitality industry.

ATHLEISURE MAG: Tell us about your culinary journey and how you came to creating Bywater American Bistro and Compère Lapin?

NINA COMPTON: I grew up in St Lucia and felt the warmth of people coming together over a meal and decided to study at The Culinary Institute of America. Determined to continue learning from the best, I went to work for Daniel Boulud at Restaurant Daniel in New York City. After too many cold winters I decided to move to Miami where I worked under Norman Van Aken and Scott Conant. With the influence of these gifted chefs, I learned technique and flavor combinations that I could use to cook the food I wanted. I participated in Season 11 of Top Chef and was runner up and Fan Favorite. After this experience I decided it was time to open my own restaurant. An opportunity became available in New Orleans and I decided to go for it! I opened Compère Lapin in 2015 and Bywater American Bistro in 2018, all while falling in love with New Orleans, the Caribbean’s “Northernmost City.”

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AM: You have a number of accolades including being a James Beard Foundation Best Chef: South 2018 and Food & Wine Best New Chefs 2017 just to name a few. What does receiving these awards mean to you?

NC: These awards mean a lot to me as a reward for keeping my nose down and working hard through the years. It’s kind of surreal to have your name mentioned in the same categories of chefs I’ve respected all of my life as well.

AM: How do you define your style of cooking?

NC: My style of cooking is the result of taking a St. Lucian girl, training her in classical French and Italian cuisine and technique then plopping her in the middle of the farms and seafood and culinary history of New Orleans. It’s a complete mixtape.

AM: As a chef, how is New Orleans infuse your food?

NC: In so many ways: The history of the food and drinks. The camaraderie of the culinary community here. From the corner poboy shop to hundred year-old bastions of Creole fine dining to the great Vietnamese influence, all you have to do is keep your eyes and mouth open.

AM: We loved seeing you in Top Chef on their 11th season. How was it to compete in this show and what lessons did you learn from it?

NC: It was stressful, you could go home any day for a mistake! But it was a nice break from working every day and I enjoyed it very much. When others were high strung, I decided to relax and have fun with it.

AM: Describe a bit about what guests can expect in terms of the menu and the ambiance for Bywater American Bistro and Compère Lapin?

NC: Compère Lapin is a little more refined whereas BABs is more of a neighborhood bistro. Both however are made to make the guest feel comfortable. Our servers wear jeans and rolled up sleeves, but serve you with the tepernets of fine dining. Music and an active bar scene at both places add to the fun and casual yet serious about the food, drink, and service vibe.

AM: What are 3 signature dishes at each of these restaurants?

NC: Compère Lapin: Curried Goat with Sweet Potato Gnocchi, Cold Marinated Shrimp with Jalepeno Jus, and Roasted Banana Zeppole with Rum Caramel Sauce.

BABs: Spaghetti Pomodoro, Roasted Octopus with Smoked Potato Puree and Confit Tomatoes, Curried Rabbit with Coconut Rice and peas.

AM: What are 3 signature cocktails at each of these restaurants?

NC: Compère Lapin: The Copper Bunny: Absolut Elyx/ Tequila/ Ginger/ Pineapple/ Jalepeno/ Champagne. Ramos Gin Freeze: A frozen Ramos Gin Fizz.

Melonious Funk: Bolden Vodka/ Melon Shrub/ Citrus/ Spiced Salt.

BABs: Kentucky Mule: A Moscow Mule but with Pinhook Bourbon and house made Ginger Beer.

Any Punch that we come up with daily.

Unique selections of wine from not too heavily represented regions.

AM: During COVID-19, many restaurants have had to pivot on how they served their guests and neighborhoods with pickup and delivery, what did you do during the initial weeks of quarantine?

NC: Everything at least once. We shut down. We did drive thru pop ups with just my husband and me. We did to go and delivery. When we were able to rehire some staff, but still nervous about safety we opened up BABs for only one table per night. It was fun for the guests and us, but that’s not a great way to make money. In July we brought back a limited staff at BABs and are operating at 50% capacity. We're planning to open Compère Lapin in September.

AM: As BABs is open, can you share information regarding the capacity, rules and systems that you have created to ensure guest and employee safety?

NC: BABs is open at a city mandated 50% occupancy. All tables are spaced at least six feet apart. Guests need to make reservations so their info would be available for contact tracing. Everyone’s in masks, including guests unless they’re eating. All surfaces are sterilized repeatedly thoughout the shift. All of the staff are temperature checked daily and know that they can call out sick any time they don’t feel well.

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AM: Looking forward and based on how you have had to navigate the past few months, what are your goals for the restaurant as they continue through the summer as well as the fall?

NC: I think the best I can hope for is to break even. The government has made adjustments to PPP that make it more suitable for restaurants, but we could really use more help as an industry or there will be a lot of hardship. We are watching every penny even closer than before, hoping for the RESTAURANTS Act to pass, and hoping for an effective, safe vaccine.

AM: Many people have been cooking a lot more due to COVID-19 and many restaurants have responded by creating meal kits of their favorite meals that people can make at home OR providing a recipe. I know that you recently partnered with Tabasco. Can you tell us about the dish that you created using their sauce and why using this was the perfect complement to this dish? In addition, what is your go to sauce perthe perfect complement to this dish? In addition, what is your go to sauce personally from the brand?

NC: I love adding spice to my dishes, and one of my recent favorite recipes is Hot Honey Butter Chicken which uses the Tabasco Original Red Sauce. I also make a hot honey butter which makes it extra juicy while adding a tangy, sweet, and buttery taste to the chicken. I serve it with a corn and tomato salad for a soulful, satisfying family meal. You can find the recipe here.

AM: What ‘family meal’ means to you and your community in New Orleans?

NC: Family meal is not only important to individual households but also in the restaurant industry, having people surrounded by each other brought together by food. New Orleans is known for its food and culture and the sense of pride, it is only natural to welcome, friends, family and strangers and break bread.

IG @NinaCompton

@BywaterAmericanBistro

@CompèreLapin

PHOTOS COURTESY | Nina Compton

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Read the July Issue Aug Athleisure Mag #55 and see The Art of the Snack in mag.

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In Food, Jul 2020, The Art of the Snack, Editor Picks Tags The Art of the Snack, Food, Nina Compton, James Beard Foundation, Food & Wine, BRAVO's Top Chef Season 11, Chef Nina Compton, Bywater AMerican Bistro, Compere Lapin, COVID-19, Tabasco, The Culinary Institute of America, Daniel Boulud, Restaurant Daniel, Norman Van Aken, Scott Conant, Fan Favorite, New Orleans
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