The James Beard Award

Every May The James Beard Foundation recognizes the country’s top chefs, restaurateurs, cookbook authors, food journalists, restaurant designers and architects.  A “James Beard Award” notes both the arrival of rising stars and signifies proven superiority of the industry veterans.

As the James Beard Awards become more widely known in the public sector, the level of competition increases substantially. Roughly 600 culinary professionals vote on the winners.  It’s no small feat to capture a James Beard Award and those that do benefit from the prestige in a myriad of ways.

As such, we’d like to congratulate the 2013 Restaurant and Chef nominees. Here they are.

These folks endured the obstacles inherent in their industries and wowed their patrons with mind-blowing meals. At Intelligentsia, we’re exceedingly grateful to have worked directly with a number of this year’s nominees:

Outstanding Chef:
-Paul Kahan, Blackbird
-Nancy Silverton, Pizzeria Mozza

Best Chef, Great Lakes:
-Neal Brown, The Libertine Liquor Bar
-Jonathan Sawyer, Greenhouse Tavern

Best Chef, Mid-Atlantic:
-Spike Gjerde, Woodberry Kitchen

Best Chef, West:
-David LeFevre, M.B. Post

Best Chef, Northwest:
-Jason Franey, Canlis

Rising Star Chef Of The Year:
-David Posey, Blackbird

Outstanding Wine, Spirits Or Beer:
-Mike, Nick and Simon Floyd, Three Floyds Brewing

Outstanding Bar Program:
-The Bar at the NoMad Hotel

Outstanding Pastry Chef:
-Matt Danko, Greenhouse Tavern

Outstanding Restaurateur:
-Donnie Madia, One off Hospitality Group: Blackbird, Avec, The Publican

Outstanding Restaurant:

So here’s to the 2013 James Beard Award Nominees. We salute these masters of their craft. We hope you’ll join us in supporting each and every one of these establishments.


John Waller
Intelligentsia Coffee

Coffee was first discovered in western Ethiopia before 1000 AD. Ethiopians consumed the cherry’s fruit or made tea from the pulp for several hundred years before brewing a beverage from the roasted seeds.