Eat and Drink James Beard Awards 2014 winners April Bloomfield won the 2014 James Beard Award for best chef in New York City for her work at the Spotted Pig. Photo Credit: Billy Ferrell Agency By GEORGIA KRAL May 5, 2014 3:37 PM Print Share fbShare Tweet Email The food and beverage industry turned out in full force Monday night for the 2014 James Beard Awards. Here are the winners in bold (check for updates!): Best Chef: New York City (Five Boroughs) April Bloomfield, The Spotted Pig (W) Dan Kluger, ABC Kitchen Mark Ladner, Del Posto Jonathan Waxman, Barbuto Michael White, Marea Best New Restaurant Betony, NYC Carbone, NYC Coqueta, San Francisco Estela, NYC Pêche Seafood Grill, New Orleans (W) Outstanding Wine, Beer, or Spirits Professional Sam Calagione, Dogfish Head Craft Brewery, Milton, DE Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM Garrett Oliver, Brooklyn Brewery, Brooklyn, NY (W) Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY David Wondrich, spirits educator, Brooklyn, NY Outstanding Wine Program A16, San Francisco Bar Boulud, NYC The Barn at Blackberry Farm, Walland, TN (W) FIG, Charleston, SC The Little Nell, Aspen, CO Outstanding Bar Program Bar Agricole, San Francisco The Bar at the NoMad Hotel, NYC (W) Clyde Common, Portland, OR Maison Premiere, Brooklyn, NY The Violet Hour, Chicago Outstanding Service A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years. Blue Hill, NYC Quince, San Francisco The Restaurant at Meadowood, St. Helena, CA (W) Topolobampo, Chicago Vetri, Philadelphia Outstanding Pastry Chef A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years. Dominique Ansel, Dominique Ansel Bakery, NYC (W) Dana Cree, Blackbird, Chicago Belinda Leong, b. patisserie, San Francisco Dahlia Narvaez, Osteria Mozza, Los Angeles Christina Tosi, Momofuku, NYC Outstanding Restaurateur A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years. Barbara Lynch, Barbara Lynch Gruppo (No. 9 Park, Menton, B&G Oysters, and others), Boston (W) Donnie Madia, One Off Hospitality Group, (Blackbird, Avec, The Publican, and others), Chicago Cindy Pawlcyn, Mustards Grill and Cindy’s Back Street Kitchen, Napa Valley, CA Caroline Styne, Lucques, A.O.C., Tavern, and others, Los Angeles Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others) Rising Star Chef of the Year A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come. Jimmy Bannos Jr., The Purple Pig, Chicago (W) Katie Button, Cúrate, Asheville, NC Jessica Largey, Manresa, Los Gatos, CA David Posey, Blackbird, Chicago Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA (W) Outstanding Restaurant A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service.Candidates must have been in operation for at least 10 or more consecutive years. Hearth, NYC Highlands Bar and Grill, Birmingham, AL The Slanted Door, San Francisco (W) Spiaggia, Chicago wd~50, NYC Outstanding Chef A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years. Michael Anthony, Gramercy Tavern, NYC Sean Brock, McCrady’s, Charleston, SC Suzanne Goin, Lucques, Los Angeles David Kinch, Manresa, Los Gatos, CA Nancy Silverton, Pizzeria Mozza, Los Angeles (W) Marc Vetri, Vetri, Philadelphia By GEORGIA KRAL Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.