2020 James Beard Award Nominees
See the full list of nominees below.
2020 James Beard Foundation Book Awards For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020. American Cook Like a Local: Flavors That Can Change How You Cook and See the World Chris Shepherd and Kaitlyn Goalen (Clarkson Potter) Jubilee: Recipes from Two Centuries of African American Cooking Toni Tipton-Martin (Clarkson Potter) South: Essential Recipes and New Explorations Sean Brock (Artisan Books) Baking and Desserts Dappled: Baking Recipes for Fruit Lovers Nicole Rucker (Avery) Living Bread: Tradition and Innovation in Artisan Bread Making Daniel Leader and Lauren Chattman (Avery) Pastry Love: A Baker's Journal of Favorite Recipes Joanne Chang (Houghton Mifflin Harcourt) Beverage with Recipes Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time Brad Thomas Parsons (Ten Speed Press) The Martini Cocktail: A Meditation on the World's Greatest Drink, with Recipes Robert Simonson (Ten Speed Press) The NoMad Cocktail Book Leo Robitschek (Ten Speed Press) Beverage without Recipes The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages Stephen Lyman and Chris Bunting (Tuttle Publishing) Red & White: An Unquenchable Thirst for Wine Oz Clarke (Little, Brown Book Group) World Atlas of Wine 8th Edition Hugh Johnson and Jancis Robinson (Mitchell Beazley) General All About Dinner: Simple Meals, Expert Advice Molly Stevens (W. W. Norton & Company) Milk Street: The New Rules: Recipes That Will Change the Way You Cook Christopher Kimball (Voracious) Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook Carla Lalli Music (Clarkson Potter) Health and Special Diets The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans Carla Oates (Hardie Grant Books) Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood Aran Goyoaga (Sasquatch Books) Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More Jeffrey Larsen (Ten Speed Press) International Black Sea: Dispatches and Recipes – Through Darkness and Light Caroline Eden (Quadrille Publishing) Ethiopia: Recipes and Traditions from the Horn of Africa Yohanis Gebreyesus with Jeff Koehler (Interlink Publishing) The Food of Sichuan Fuchsia Dunlop (W. W. Norton & Company) Photography American Sfoglino: A Master Class in Handmade Pasta Eric Wolfinger (Chronicle Books) Le Corbuffet: Edible Art and Design Classics Esther Choi (Prestel) Oaxaca: Home Cooking from the Heart of Mexico Quentin Bacon (Abrams Books) Reference, History, and Scholarship Gandhi’s Search for the Perfect Diet: Eating with the World in Mind Nico Slate (University of Washington Press) A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia Bernard L. Herman (The University of North Carolina Press) The Whole Okra: A Seed to Stem Celebration Chris Smith (Chelsea Green Publishing) Restaurant and Professional Dishoom: From Bombay with Love Shamil Thakrar, Kavi Thakrar, and Naved Nasir (Bloomsbury Publishing) Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition Daniel Humm (Ten Speed Press) The Whole Fish Cookbook: New Ways to Cook, Eat and Think Josh Niland (Hardie Grant Books) Single Subject From the Oven to the Table: Simple Dishes That Look After Themselves Diana Henry (Mitchell Beazley) Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks Vicky Bennison (Hardie Grant Books) Sour: The Magical Element That Will Transform Your Cooking Mark Diacono (Quadrille Publishing) Vegetable-Focused Cooking Ruffage: A Practical Guide to Vegetables Abra Berens (Chronicle Books) Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes Editors at America's Test Kitchen (America's Test Kitchen) Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar Amy Chaplin (Artisan Books) Writing Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer Bren Smith (Knopf) Notes from a Young Black Chef: A Memoir Kwame Onwuachi with Joshua David Stein (Knopf) Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters Charlotte Druckman (Abrams Press) 2020 James Beard Foundation Broadcast Media Awards For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020. Audio Program The Food Programme – The Search for Esiah's Seeds Airs on: BBC Radio 4 and BBC Sounds It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili Airs on: Audible The Sporkful – When White People Say Plantation Airs on: iTunes, Sporkful, Spotify, and Stitcher Audio Reporting California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family's Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt Reporter: Lisa Morehouse Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher Food Actually – Junk Food Actually Reporter: Tamar Adler Airs on: Luminary Gravy – Mahalia Jackson’s Glori-Fried Chicken Reporter: Betsy Shepherd Airs on: southernfoodways.org and iTunes Documentary Harvest Season Airs on: PBS Diana Kennedy: Nothing Fancy Airs on: Apple TV and Amazon Prime (starting June 19, 2020) That's My Jazz Airs on: Vimeo Online Video, Fixed Location and/or Instructional Chef Studio: The Crumby Bits – Cricket Macarons Airs on: YouTube Grace Young – Wok Therapist Airs on: GraceYoung.com and YouTube Ready Jet Cook - How to Make Pad Thai with Jet Tila Airs on: FoodNetwork.com and YouTube Online Video, on Location Eat, Drink, Share, Puerto Rico Food – El Burén de Lula Airs on: YouTube Handmade – How Knives Are Made for New York's Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants Airs on: Eater and YouTube In Real Life – Why Eating This Fish Could Save Coral Reefs Airs on: YouTube and AJ+ Outstanding Personality/Host Alton Brown Good Eats: The Return Airs on: Food Network David Chang Breakfast, Lunch & Dinner Airs on: Netflix Roy Choi Broken Bread with Roy Choi Airs on: Tastemade and KCET Television Program, in Studio or Fixed Location Good Eats: The Return – American Classic: Chicken Parm Airs on: Food Network Lidia's Kitchen – Trattoria Favorites Airs on: PBS Pati's Mexican Table – A Local's Tour of Culiacán Airs on: WETA; distributed nationally by American Public Television Television Program, on Location Chef's Table – Asma Khan Airs on: Netflix Las Crónicas del Taco (Taco Chronicles) – Canasta Airs on: Netflix Street Food – Bangkok, Thailand Airs on: Netflix Visual and Audio Technical Excellence Chef's Table Adam Bricker, Chloe Weaver, and Will Basanta Airs on: Netflix Street Food Alexander D. Paul, Matthew Chavez, and Shane Reed Airs on: Netflix The Taste of Place – Wild Rice Jesse Roesler and Kevin Russell Airs on: Vimeo Visual Reporting (on TV or Online) Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too Reporters: Joi Lee and HyoJin Park Airs on: Al Jazeera English Digital, YouTube, and Facebook In Real Life– Why This $300 Clam Is so Important to Native Americans and China Reporters: AJ+ Staff Airs on: YouTube and AJ+ Rotten – The Avocado War Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz Airs on: Netflix 2020 James Beard Foundation Journalism Awards For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020. Columns What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” Devra First The Boston Globe Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” Lucas Kwan Peterson Los Angeles Times Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We've Got” Rosalind Bentley Gravy Craig Claiborne Distinguished Restaurant Review Award “Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” Soleil Ho San Francisco Chronicle “NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” Ryan Sutton Eater New York “Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age” Pete Wells The New York Times Dining and Travel “In Pursuit of the Perfect Pizza” Matt Goulding Airbnb Magazine “Interview With the Vampiro” Dylan James Ho Taste "World's Best Restaurants 2019" Besha Rodell Travel + Leisure and Food & Wine Feature Reporting America's farmers in crisis during Trump's trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; "’I'm Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide"; “In Trump Country, a Season of Need on Family Farms” Annie Gowen The Washington Post “The Great Land Robbery” Vann R. Newkirk II The Atlantic “Value Meal” Tad Friend The New Yorker Food Coverage in a General Interest Publication The Bitter Southerner Gastro Obscura The New Yorker Foodways “An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms” Michael Snyder Los Angeles Times “On Hawaii, the Fight for Taro’s Revival” Ligaya Mishan T: The New York Times Style Magazine “A Real Hot Mess: How Grits Got Weaponized Against Cheating Men” Cynthia R. Greenlee MUNCHIES | Food by VICE Health and Wellness “The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide” Tony Bartelme The Post and Courier (Charleston, SC) “How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat” Catherine Boudreau and Helena Bottemiller Evich Politico “Protein Nation” Shaun Dreisbach EatingWell Home Cooking “6 Holiday Cookies That Will Win You the Cookie Swap” Hilary Cadigan and Rick Martinez Bon Appétit “Fry Time” Nancy Singleton Hachisu Saveur “In Praise of Schmaltz” Rachel Handler Grub Street Innovative Storytelling “Best New Restaurants 2019” Kevin Alexander, Nicole A. Taylor, and Adriana Velez Thrillist “Food and Loathing on the Campaign Trail” Gary He, Matt Buchanan, and Meghan McCarron Eater “Made in America” Tim Carman and Shelly Tan The Washington Post Investigative Reporting “How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers” Nathan Rosenberg and Bryce Wilson Stucki The Counter “‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands” Amy Brittain and Maura Judkis The Washington Post “The Young Hands That Feed Us” Karen Coates and Valeria Fernández Pacific Standard Jonathan Gold Local Voice Award “Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate” Hanna Raskin The Post and Courier (Charleston, SC) “In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen” Dara Moskowitz Grumdahl Mpls.St.Paul Magazine “In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine” Robert Sietsema Eater New York M.F.K. Fisher Distinguished Writing Award “A Mind to Stay Here” Rosalind Bentley Gravy “My Mother's Catfish Stew” John T. Edge Oxford American “An Undeserved Gift” Shane Mitchell The Bitter Southerner Personal Essay, Long Form “The Dysfunction of Food” Kim Foster Kim-Foster.com “Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri” Rax King Catapult “Seeking Jewish Identity at the Sabra Hummus Factory” Orr Shtuhl The Forward Personal Essay, Short Form “For 20 Years, happy hour has seen us through work — and life” M. Carrie Allan The Washington Post “How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences” Nicole A. Taylor Thrillist “In Memoriam of Hominy Grill, the Restaurant That Defined Charleston” Ali Rosen Plate Profile “First Course” Zoe Tennant Granta “The Fruit Saver” Tejal Rao Women on Food (Abrams Press) “The Provocations of Chef Tunde Wey” Brett Martin GQ Magazine Wine, Spirits, and Other Beverages “How Climate Change Impacts Wine” Eric Asimov The New York Times “May I Help You With That Wine List?” Ray Isle Food & Wine “Seltzer Is Over. Mineral Water Is Forever.” Jordan Michelman PUNCH 2020 James Beard Foundation Outstanding Restaurant Design Awards 75 Seats and Under Firms: SIMPLICITY Project: HALL by o.d.o Firms: Heliotrope Architects Project: Rupee, Seattle Firms: Spoonbill Watering Hole and Restaurant, Flywheel Co. and Vermillion Architects, LLC Project: Spoonbill Watering Hole and Restaurant, Lafayette, LA 76 Seats and Over Firms: Hacin + Associates Project: Shore Leave, Boston Firms: Ken Fulk Inc Project: Swan & Bar Bevy, Miami Firms: Klein Agency and ORA Project: auburn, Los Angeles Outstanding Design of Alternative Eating & Drinking Places Firms: Lori Chemla Project: Carissa’s the Bakery, East Hampton, NY Firms: Stonehill Taylor, MCR/Morse Development and Aaron Sciandra Project: Connie, Queens, NY Firms: Studio Dewberry and Workstead Project: Citrus Club, Charleston, SC Design Icon Chez Panisse, Berkeley, CA 2020 James Beard Foundation Restaurant and Chef Awards Best New Restaurant A restaurant opened in 2019 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come. Automatic Seafood & Oysters Birmingham, AL Demi Minneapolis Eem Portland, OR Fox & the Knife Boston Gado Gado Portland, OR Gianna New Orleans Kalaya Philadelphia Nightshade Los Angeles Pasjoli Santa Monica, CA Verjus San Francisco Outstanding Baker A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years. Graison Gill Bellegarde Bakery New Orleans Zachary Golper Bien Cuit NYC Maura Kilpatrick Sofra Bakery Cambridge, MA Lisa Ludwinski Sister Pie Detroit Avery Ruzicka Manresa Bread Los Gatos, CA Outstanding Bar Program A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer. Anvil Bar & Refuge Houston Expatriate Portland, OR Kimball House Decatur, GA Lost Lake Chicago Trick Dog San Francisco Outstanding Chef (Presented by All-Clad Metalcrafters) A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years. David Kinch Manresa Los Gatos, CA Corey Lee Benu San Francisco Donald Link Herbsaint New Orleans Missy Robbins Lilia NYC Ana Sortun Oleana Cambridge, MA Marc Vetri Vetri Cucina Philadelphia Outstanding Hospitality (Presented by American Airlines) A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service. Brigtsen's New Orleans Canlis Seattle Saison San Francisco Swan Oyster Depot San Francisco Zingerman's Roadhouse Ann Arbor, MI Outstanding Pastry Chef (Presented by Lavazza) A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years. Lincoln Carson Bon Temps Los Angeles Juan Contreras Atelier Crenn San Francisco Margarita Manzke République Los Angeles Diane Moua Spoon and Stable Minneapolis Natasha Pickowicz Flora Bar NYC Miro Uskokovic Gramercy Tavern NYC Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water) A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years. FIG, Charleston, SC Frasca Food and Wine Boulder, CO Jaleo Washington, D.C. Pizzeria Bianco Phoenix Quince San Francisco Outstanding Restaurateur A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years. Paul Bartolotta The Bartolotta Restaurants (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others) Milwaukee Jamie Bissonnette and Ken Oringer JK Food Group (Little Donkey, Toro, Coppa) Boston JoAnn Clevenger Upperline Restaurant New Orleans Alex Raij and Eder Montero La Vara, Saint Julivert Fisherie, Txikito NYC Jason Wang Xi'an Famous Foods NYC Outstanding Wine Program A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine. Bacchanal New Orleans Canard Portland, OR COTE NYC Miller Union Atlanta Night + Market Sahm Venice, CA Spiaggia Chicago Outstanding Wine, Beer or Spirits Producer A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft. Scott Blackwell and Ann Marshall High Wire Distilling Co. Charleston, SC Cathy Corison Corison Winery St. Helena, CA Drew Kulsveen Willett Distillery Bardstown, KY Todd Leopold and Scott Leopold Leopold Bros. Denver Lance Winters St. George Spirits Alameda, CA Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water) A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come. Will Aghajanian and Liz Johnson The Catbird Seat Nashville Irene Li Mei Mei Boston Gaby Maeda State Bird Provisions San Francisco Ashleigh Shanti Benne on Eagle Asheville, NC Paola Velez Kith/Kin Washington, D.C. Jon Yao Kato Los Angeles Best Chefs (Presented by Capital One) Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region. Best Chef: California Jeremy Fox Birdie G's Santa Monica, CA Brandon Jew Mister Jiu's San Francisco Jessica Koslow Sqirl Los Angeles Mourad Lahlou Mourad San Francisco Joshua Skenes Angler San Francisco Pim Techamuanvivit Kin Khao San Francisco Best Chef: Great Lakes (IL, IN, MI, OH) Jason Hammel Lula Café Chicago Gene Kato Momotaro Chicago Noah Sandoval Oriole Chicago John Shields and Karen Urie Shields Smyth Chicago Erick Williams Virtue Chicago Lee Wolen Boka Chicago Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA) Amy Brandwein Centrolina Washington, D.C. Nicholas Elmi Laurel Philadelphia Rich Landau Vedge Philadelphia Cristina Martinez South Philly Barbacoa Philadelphia Jon Sybert Tail Up Goat Washington, D.C. Cindy Wolf Charleston Baltimore Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Steven Brown Tilia Minneapolis Michael Corvino Corvino Supper Club & Tasting Room Kansas City, MO Michael Gallina Vicia St. Louis Jamie Malone Grand Café Minneapolis Christina Nguyen Hai Hai Minneapolis Best Chef: Mountain (CO, ID, MT, UT, WY) Carrie Baird Bar Dough Denver Jen Castle and Blake Spalding Hell's Backbone Grill & Farm Boulder, UT Jeff Drew Snake River Grill Jackson, WY Caroline Glover Annette Aurora, CO Dana Rodriguez Super Mega Bien Denver Kelly Whitaker The Wolf's Tailor Denver Best Chef: New York State Sean Gray Momofuku Ko NYC Brooks Headley Superiority Burger NYC Junghyun Park Atomix NYC Daniela Soto-Innes ATLA NYC Alex Stupak Empellón NYC Best Chef: Northeast (CT, MA, ME, NH, RI, VT) Vien Dobui CÔNG TỬ BỘT Portland, ME Tiffani Faison Orfano Boston Ben Jackson Drifters Wife Portland, ME Krista Kern Desjarlais The Purple House North Yarmouth, ME Greg Mitchell and Chad Conley Palace Diner Biddeford, ME Cassie Piuma Sarma Somerville, MA Best Chef: Northwest & Pacific (AK, HI, OR, WA) Peter Cho Han Oak Portland, OR Gregory Gourdet Departure Portland, OR Chris Kajioka and Anthony Rush Senia Honolulu Katy Millard Coquine Portland, OR Kristen Murray MÅURICE Portland, OR Rachel Yang and Seif Chirchi Joule Seattle Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS) Jose Enrique Jose Enrique San Juan, PR Kristen Essig and Michael Stoltzfus Coquette New Orleans Michael Gulotta Maypop New Orleans Mason Hereford Turkey and the Wolf New Orleans Isaac Toups Toups' Meatery New Orleans Best Chef: Southeast (GA, KY, NC, SC, TN, WV) Katie Button Cúrate Asheville, NC Cassidee Dabney The Barn at Blackberry Farm Walland, TN Cheetie Kumar Garland Raleigh, NC Andy Ticer and Michael Hudman Andrew Michael Italian Kitchen Memphis Julia Sullivan Henrietta Red Nashville Best Chef: Southwest (AZ, NM, NV, OK) Dan Krohmer Other Mama Las Vegas Jonathan Perno Campo at Los Poblanos Historic Inn & Organic Farm Los Ranchos de Albuquerque, NM Chrysa Robertson Rancho Pinot Scottsdale, AZ Silvana Salcido Esparza Barrio Café Gran Reserva Phoenix Jeff Smedstad Elote Café Sedona, AZ James Trees Esther's Kitchen Las Vegas Best Chef: Texas Kevin Fink Emmer & Rye Austin Michael Fojtasek Olamaie Austin Anita Jaisinghani Pondicheri Houston Steve McHugh Cured San Antonio Trong Nguyen Crawfish & Noodles Houston 2020 Leadership Award Honorees Phillip and Dorathy E. Barker, Co-Founders, Operation Spring Plant, Inc. (OSP) Rosalinda Guillen, Executive Director, Community to Community Development (C2C) Abiodun Henderson, Executive Director, The Come Up Project featuring Ganstas to Growers Mark and Kerry Marhefka, Owners, Abundant Seafood Caleb Zigas, Executive Director, La Cocina Previously Announced Honorees Humanitarian of the Year Zero Foodprint Lifetime Achievement Jessica B. Harris 2020 James Beard Foundation America’s Classics Lassis Inn Little Rock, AR Owners: Elihue Washington Jr. and Maria Washington Zehnder’s of Frankenmuth Frankenmuth, MI Owners: Al Zehnder, Susan Zehnder, and Martha Zehnder Shelton Puritan Backroom Manchester, NH Owners: Arthur Pappas, Chris Pappas, and Eric Zink Oriental Mart Seattle Owners: Mila Apostol and Joy Apostol El Taco de Mexico Denver Owner: Sasha Zanabria Vera’s Backyard Bar-B-Que Brownsville, TX Owner: Armando Vera Read the full press release. Read more about the 2020 James Beard Award Design Icon. -- The James Beard Awards are Presented by Capital One® Proud Hosts: Choose Chicago and Illinois Restaurant Association Presented in Association with: Chicago O’Hare and Midway International Airports Premier Sponsors: All-Clad Metalcrafters, American Airlines, HMS Host, Lavazza, and S.Pellegrino® Sparkling Natural Mineral Water Want to be the first to know about Beard Awards news? Subscribe to the James Beard Awards newsletter.