James Beard Award Winners, 2010


I know we were all rooting for them, but none of our talented local chefs or writers took home the big prize last night at the annual James Beard Foundation Awards, considered the Oscars of the food world. But you know what, as big as these awards have gotten over the last 20 years, the pool of possible entrants has climbed exponentially. What I’m saying? Yes, it really is an honor just to be nominated.

Peter X. Kelly, chef-owner of X20 in Yonkers, Xaviars at Piermont, Restaurant X in Congers and Freelance Cafe in Piermont, was honored with a nomination for Best Chef, Northeast. That means he was one of five people selected from all of Connecticut, Maine, Massachusetts, New Hampshire, New York State, Rhode Island and Vermont. The winners were Clark Frasier and Mark Gaier of Arrows in Ogunquit, Maine.

Peter was there, though, looking dapper in his tuxedo with a big green Nominee ribbon on the lapel. He was surrounded by his supporters: his wife, Rica; son, Dylan; brother, James (who’s the chef at X); brother, Ned (who’s the everything front-of-the-house at X20) and James Phanor, the general manager of X20.

For a list of all the winners, check out the press release, after the jump.

Winners were announced this evening, Monday, May 3, 2010, at the annual 2010 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries.  During a ceremony hosted by Lidia Bastianich, Alton Brown and Wolfgang Puck at Lincoln Center’s Avery Fisher Hall, awards in the Restaurant and Chef and the Design and Graphics categories were presented, as well as a number of special achievement awards including Who’s Who of Food & Beverage in America, America’s Classics, Lifetime Achievement, and Humanitarian of the Year.  Winners of the Foundation’s Book, Broadcast Media and Journalism awards categories were presented the evening before, on Sunday, May 2, 2010, at the annual Media & Book Awards dinner at Espace in New York City, hosted by Kelly Choi of Bravo’s Top Chef Masters and Andrew Zimmern of the Travel Channel’s Bizarre Foods.  A complete list of all award-winners can be found on www.JBFAwards.com.

Highlights from this year’s list of winners include:

Outstanding Chef: Tom Colicchio (Craft, NYC)

Outstanding Restaurant: Daniel (NYC, Chef/Owner: Daniel Boulud, Owner: Joel Smilow)

Rising Star Chef: Timothy Hollingsworth (The French Laundry, Yountville, CA)

Best New Restaurant: Marea (NYC, Chef/Partner: Michael White, Partner: Chris Cannon)

In addition, special achievement award honorees included:

Who’s Who of Food & Beverage in America: Leah Chase (Chef/Owner, Dooky Chase Restaurant, New Orleans, LA); Jessica B. Harris (Author and Historian, CA); Paul C.P. McIlhenny (President/CEO, McIlhenny Company, Avery Island, LA); David Rockwell (Founder/CEO, Rockwell Group, New York, NY); L. Timothy Ryan (President, Culinary Institute of America, New York, NY); Susan Spicer (Chef/Owner, Bayona, New Orleans, LA)

America’s Classics: Al’s French Frys (owners: Bill Bissonette and Lee Bissonette, South Burlington, VT); The Bright Star (Owners: Jimmy Koikos and Nicky Koikos, Bessemer, AL); Calumet Fisheries (Owners: The Kotlick and Toll Families, Chicago, IL); Gustavus Inn (Owners: JoAnn and David Lesh, Gustavus, AK); Mary & Tito’s Cafe (Owners: Mary Gonzales and Antoinette Knight, Albuquerque, NM)

Lifetime Achievement Award: Ariane and Michael Batterberry (Founders, Food & Wine and Food Arts)

Humanitarian of the Year: Wayne Kostroski (Founder, Taste of the NFL)


Nicole Plue
Yountville, CA

Chef/Owner: Daniel Boulud
Owner: Joel Smilow

Keith McNally
Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller’s Liquor Bar


Chef/Owner: Grant Achatz


John Shafer and Doug Shafer
Shafer Vineyards
Napa, CA

Jean Georges
Wine Director: Bernard Sun


Timothy Hollingsworth
The French Laundry
Yountville, CA

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

Koren Grieveson
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

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

Alexander Roberts
Restaurant Alma
Best Chef: New York City (Five Boroughs)

Daniel Humm
Eleven Madison Park
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)

Clark Frasier and Mark Gaier
Ogunquit, ME
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Jason Wilson
Best Chef: Pacific (CA, HI)

David Kinch
Los Gatos, CA
Best Chef: South (AL, AR, FL, LA, MS)

Michael Schwartz
Michael’s Genuine Food & Drink
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Sean Brock
Charleston, SC
Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)

Claude Le Tohic
Joël Robuchon at MGM Grand Hotel & Casino
Las Vegas

Design and Graphics Awards


Design Firm: Andre Kikoski Architect
Designer: Andre Kikoski
Project: The Wright, NYC

Design Firm: Pandiscio Co.
Project: The Standard Grill, NYC

The Book, Broadcast Media and Journalism awards categories were presented on Sunday, May 2, 2010, at the annual Media & Book Awards dinner at Espace in New York City.  Highlights included:

Cookbook of the Year: The Country Cooking of Ireland by Colman Andrews (Chronicle Books)

Cookbook Hall of Fame: A Book of Middle Eastern Food by Claudia Roden

M.F.K. Fisher Distinguished Writing Award: Francine Prose, Saveur, “Faith and Bacon”

Television Show, In Studio or Fixed Location: French Food at Home with Laura Calder, Host: Laura Calder, Network: Food Network Canada, Producer: Johanna Eliot

Television Show, On Location: Chefs A’ Field: King of Alaska, Host: Rick Moonen, Network: PBS, Producers: Heidi Hanson andChris Warner

TV Food Personality: Andrew Zimmern, Bizarre Foods with Andrew Zimmern, Network: The Travel Channel

Newspaper Food Section: The Washington Post, Joe Yonan

Craig Claiborne Distinguished Restaurant Reviews: Jonathan Gold, LA Weekly, “Sauced,” “Hot Birria, Cold Cerveza,” “Hare Today”

Website Focusing on Food, Beverage, Restaurant, or Nutrition: Chow.com, Jane Goldman

Food Blog: Serious Eats, Ed Levine, Seriouseats.com

Industry leaders from across the country attended the highly-anticipated festivities, which celebrated this year’s Awards theme of “The Legacy Continues,” a tribute to the enduring impact of the standards of culinary excellence set by James Beard himself and all the talented professionals who keep those traditions alive.  In a nod to this year’s theme, each of the Outstanding Chef winners honored over the years, including Mario Batali, Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, Nancy Silverton, Rick Bayless, Grant Achatz, Alfred Portale, Dan Barber, Larry Forgione and David Bouley, served as award presenters throughout the evening at the Awards Ceremony on Monday, May 3, 2010.  At the Gala Reception immediately following the Awards Ceremony, guests enjoyed a dine-around gala prepared by notable chefs from across the country, each of whom was personally selected by a past Outstanding Chef winner.

Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to celebrate, preserve, and nurture America’s culinary heritage and diversity.  The annual James Beard Foundation Awards honor the best and the brightest talents in the food and beverage industries, celebrating outstanding achievement in each of the following categories: Restaurant and Chef, Restaurant Design and Graphics, Books, Broadcast Media, Journalism, and special achievement awards.  Each category has an individual Awards Committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program.  All award winners receive a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia.  There are no cash prizes.

The 2010 James Beard Foundation Awards are presented with support by the following companies: In Association Sponsors: All-Clad Metalcrafters, Visa Signature®; Premier Sponsors: Green & Black’s® Organic Chocolate, Lenox Tableware and Gifts, Mercedes-Benz; Supporting Sponsors: The Coca-Cola Company, Delta Air Lines, Food Network NYC Wine & Food Festival, illy caffe North America, Inc., Louisiana Department of Culture, Recreation & Tourism, Southern Wine & Spirits of New York, Stella Artois; Gala Reception Sponsors: Acqua Panna® Natural Spring Water, Beijing Tourism Administration, Ecolab, Food Network South Beach Wine & Food Festival, Pernod Ricard USA, Rums of Puerto Rico, S.Pellegrino® Sparkling Natural Mineral Water; Media Sponsor: The Wall Street Journal and with additional support from Chefwear.

About the James Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

SOURCE James Beard Foundation


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. Isn’t Peter X Kelly nominated every year? I guess it speaks volumes to the quality and consistency of his restaurants. But doesn’t it also speak to his food that he never wins (Always very good…never excellent)?

    Who knows how these people judge it anyway…

  2. Hey James,
    Peter has been on the long list, which is about a dozen or more candidates, but this is his first nomination, where he’s actually been eligible for the award.

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