James Beard Foundation: Reveals Semifinalists for 2024 Restaurant and Chef Awards

James Beard Foundation: The James Beard Foundation has released its list of semifinalists for its annual slate of awards, considered the food world’s equivalent of the Academy Awards. The James Beard Awards recognize chefs, restaurants, and restaurateurs for their skills, craftsmanship, and attention to detail, as well as their beverage programs and front-of-house service.

Sylvan Mishima Brackett of Rintaro in San Francisco is among the nominees for the award. Before opening his antique-filled restaurant, Brackett served as creative director at the venerable Chez Panisse. Additionally, Brackett’s izakaya honors Brackett’s heritage and culture by serving crafted but approachable Japanese cuisine. On the other hand, Milwaukee’s Amilinda offers a menu with influences from Spain and Portugal, including duck rice with dried apricots and squid salad with fennel puree.

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The Coach House in Chicago offers an eight-course tasting menu of South Indian fare from chef Zubair Mohajir. Bolo in Philadelphia serves Latin American flavors, including oxtail croquettes and a variety of pinches.

James Beard Foundation: The international cuisine dominates

French cuisine is no longer dominant in fine dining in the United States, although it is often associated with it. The James Beard Foundation’s list of semifinalists across categories shows that French chefs understand and accept a wider range of international cuisines.

The Poilevey brothers of Chicago, Oliver, and Nicolas, are Outstanding Restaurateur semifinalists, providing a good example of this shift. Their father, Jean-C, opened a well-known and enduring French bistro, Taqueria Chingón, and Obelix.

Additionally, the semifinalists for Outstanding Pastry Chef reflect those changes. There are desserts like fish sauce caramel with green curry sponge cake at Moon Rabbit in Washington, D.C.

The organizers will announce the award winners on April 3 and present them on June 10 at Chicago’s Lyric Opera.