6 PA Chefs/Restaurants Move On As James Beard Finalists

The James Beard Foundation has announced the finalists for this year's prestigious awards, and six restaurants/chefs in Eastern Pennsylvania have made the cut.

The finalists for the 2019 James Beard awards, which are often referred to as the "Oscars of the culinary world," were announced on Wednesday. Awards include top restaurant and chefs, as well as media and restaurant design categories.

Last month, the James Beard Foundation announced the semifinalists, which included 12 in Eastern Pennsylvania.

The following local restaurants and/or chefs are have moved along as finalists:

Outstanding Chef

• Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Restaurant

• Zahav, Philadelphia

Outstanding Restaurateur

• Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Rising Star Chef of the Year

• Jesse Ito, Royal Izakaya, Philadelphia

Best Chef: Mid-Atlantic

• Rich Landau, Vedge, Philadelphia
• Cristina Martinez, South Philly Barbacoa, Philadelphia

The winners will be announced on May 6 at the Lyric Opera in Chicago.

Finalists were announced by chef Hugo Ortega in Houston during a ceremony at his namesake Mexican restaurant, Hugo’s.

Among the Eastern Pennsylvania semifinalists that did not move along to the finalist round were Bolete, a Bethlehem establishment nominated for "outstanding restaurant," Andiario, a West Chester establishment nominated for "best new restaurant", and four other chefs/restaurants. See the list of semifinalists here.

The foundation said that 2019’s theme is “Good Food For Good,” which is synonymous with its mission.

“It is the simple summation of what the organization stands for, from unique and delicious dining experiences at the James Beard House and around the country, to scholarships, mentorships, and a variety of industry programs that educate and empower leaders in the food community,” the foundation said in a press release.

The awards, which “recognize culinary professionals for excellence and achievement in their fields” were established in 1990. According to the foundation, each award category has an individual committee made up of industry professionals. Each committee oversees “the policies, procedures, and selection of judges for their respective awards programs,” the foundation says.

Nominations are solicited in mid-October of each year. They are then reviewed by the Foundations' Restaurant and Chef Committee to determine eligibility and regional representation, and are then voted on by more than 600 judges from across the country to determine the final nominees.

That same group of judges votes on the nominees to select the winners, who will receive a certificate and medallion engraved with the foundation’s insignia.

You can see the full list of nominees here.

Beth Dalbey contributed to this report.