The winners of the 2008 James Beard Foundation Awards include: ...

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The winners of the 2008 James Beard Foundation Awards include:

Restaurants and chefs (National)

— Outstanding Restaurateur: Joe Bastianich and Mario Batali, Babbo Ristorante e Enoteca, New York

— Outstanding Chef: Grant Achatz, Alinea, Chicago

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— Outstanding Restaurant: Gramercy Tavern, New York

— Outstanding New Restaurant: Central Michel Richard, Washington

— Rising Star Chef: Gavin Kaysen, Cafe Boulud, New York

— Outstanding Pastry Chef: Elisabeth Prueitt and Chad Robertson, Tartine Bakery, San Francisco

— Outstanding Wine Service: Eleven Madison Park, New York

— Oustanding Wine and Spirits Professional: Terry Theise, Terry Theise Estate Selections, Silver Spring, Md.

— Outstanding Service: Terra, St. Helena, Calif.

Chefts (Regional)

— Best Chef: Great Lakes

Carrie Nahabedian, Naha, Chicago

— Best Chef: Mid-Atlantic

Eric Ziebold, CityZen, Washington

— Best Chef: Midwest

Adam Siegel, Bartolotta’s Lake Park Bistro, Milwaukee

— Best Chef: New York

David Chang, Momofuku Ssam Bar, New York

— Best Chef: Northeast

Patrick Connolly, Radius, Boston

— Best Chef: Northwest

Holly Smith, Cafe Juanita, Kirkland, Wash.

— Best Chef: Southwest

Lachlan Mackinnon-Patterson, Frasca Food and Wine, Boulder, Colo.

— Best Chef: South

Michelle Bernstein, Michy’s, Miami

— Best Chef: Southeast

Robert Stehling, Hominy Grill, Charleston, S.C.

— Best Chef: Pacific

Craig Stoll, Delfina, San Francisco


— Cookbook of the Year

Hugh Fearnley-Whittingstall, “The River Cottage Meat Book”

— Cookbook Hall of Fame

Paula Wolfert, “Couscous and Other Good Food from Morocco”

— Asian Cooking

Niloufer Ichaporia King, “My Bombay Kitchen: Traditional and Modern Parsi Home Cooking”

— Baking and Dessert

Peter Reinhart, “Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor”

— Cooking from a Professional Point of View

The French Culinary Institute with Judith Choate, “The Fundamental Techniques of Classic Cuisine”

— Entertaining

Trish Magwood, “Dish Entertains”

— Americana

Jean Anderson, “A Love Affair with Southern Cooking”

— General

James Peterson, “Cooking”

— Healthy Focus

Jean Harvey-Berino with Joyce Hendley and the editors of EatingWell magazine, “The EatingWell Diet”

— International

Anne Willan, “The Country Cooking of France”

— Reference

Rowan Jacobsen, “A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America”

— Single Subject

Hugh Fearnley-Whittingstall, “The River Cottage Meat Book”

— Wine and Spirits

David Wondrich, “Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to ‘Professor’ Jerry Thomas, Pioneer of the American Bar”

— Writing on Food

Barbara Kingsolver, “Animal, Vegetable, Miracle: A Year of Food Life”

— Photography

Photographer: France Ruffenach, “The Country Cooking of France” by Anne Willan


— Humanitarian of the year: Francis Moore Lappe

— Lifetime achiecevement: Fritz Maytag

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