Today, the James Beard Foundation announced its short-list of finalists for 2017’s prestigious Restaurant and Chef Awards, more commonly referred to as the James Beard Awards and considered by many to be “the Oscars of the food world.” The nominees, as they’re called, were chosen in Los Angeles today, culled from February’s long-list of semifinalists.
Like last year, Washington’s 20 semifinalists statewide have been reduced to four nominees, all from Seattle: Canlis for Outstanding Wine Program as well as its chef, Brady Williams, for Rising Star Chef of the Year, and Edouardo Jordan (Salare) and Rachel Yang and Seif Chirchi (package deal for Joule) for Best Chef: Northwest. The local winner in 2016 was Renee Erickson for the latter category. This year’s winners will be announced Monday, May 1 in Chicago.
Today the Foundation also revealed the nominees in its book, broadcast, and journalism categories. Winners in those fields will be revealed Tuesday, April 25 in New York City.
Below, Seattle’s nominees with descriptions of the categories:
Outstanding Wine Program
A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.
Rising Star Chef of the Year
A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
Brady Williams, Canlis, Seattle
Best Chef: Northwest
Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.
Edouardo Jordan, Salare, Seattle
Rachel Yang and Seif Chirchi, Joule, Seattle