James Beard Foundation semifinalists from Maine include chefs, brewer and a baker
Photo / Renee Cordes
Standard Baking Co. co-owner Alison Pray, left, has been named a James Beard Foundation semifinalist as "outstanding baker."
Nine Maine chefs, food or beverage producers and restaurants are among the national semifinalists for the James Beard Foundation Restaurant and Chef Awards.
Awards categories represent “a wide collection of culinary talent, from exceptional chefs and dining destinations nationally and across 10 different regions to the best new restaurants, outstanding bar, outstanding baker, and a rising star chefs 30 years of age or under,” a news release from the foundation said. Final nominees will be announced March 27. Winners are announced in May.
There are 20 semifinalists from across the U.S. in most of the categories, as well as in the regional best chef category. Some of those from Maine who are on the list this year were also semifinalists last year.
Semifinalists from Maine are [those with an asterisk were also semifinalists last year]:
- Alison Pray*, Standard Baking Co., Portland, outstanding baker. The award is given to 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. Those named must have been working as a pastry chef or baker for the past five years.
- Fore Street, Portland, outstanding restaurant. The award is given to a restaurant that demonstrates consistent excellence in food, atmosphere, service and operations. Must have been in business 10 or more consecutive years. Chef Sam Hayward was a finalist for Outstanding Chef last year.
- Back Bay Grill*, Portland, outstanding service. The award is for a restaurant that has been in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service.
- Rob Tod, Allagash Brewing Company, Portland, outstanding wine, spirits or beer producer. A beer, wine or spirits producer who demonstrates consistency and exceptional skill in his or her craft.
There were also five semifinalists for Best Chef: Northeast. Northeast includes the six New England states and New York state, excluding New York City. Chefs who are named set high culinary standards and also demonstrate integrity and admirable leadership skills in their region. 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.
Those from Maine named include Chad Conley and Greg Mitchell, Palace Diner, Biddeford; Krista Kern Desjarlais*, The Purple House, North Yarmouth; Vien Dobui*, Cong Tu Bot, Portland; Erin French*, The Lost Kitchen, Freedom.
Honoring culinary professionals, food culture
The awards were established in 1990, and they not only recognize culinary professionals for excellence and achievement in their fields, but also further the James Beard Foundation’s “mission to celebrate, nurture and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone”
All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia.
For a full list of this year’s semifinalists and information about how they are chosen, click here.
Categories that had no Maine semifinalists were:
- Best New Restaurant — a restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come.
- 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.
- Outstanding Chef — 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.
- Outstanding Pastry Chef — 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.
- 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.
- 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.
- Rising Star Chef of the Year — 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.
How they are chosen
Semifinalists are chosen in a process that begins in October, when the James Beard Foundation holds an online open call for entries. The entries, along with input solicited from an independent volunteer group of more than 250 panelists around the country, are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation. Based on the results and eligibility requirements for each award, the committee produces a nominating ballot that lists the semifinalists in each of the 21 Restaurant and Chef Award categories.
Final nominees chosen from the list of semifinalists are chosen by more than 600 judges from across the country. The same group of judges, which comprises leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, votes to pick the winners.
Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May.
Each award category has an individual committee made up of industry professionals who oversee the policies, procedures and selection of judges for their program.
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