Writer Pamela Dittmer McKuen got to do what many foodies dream of – a chance to attend the James Beard Awards. Representing Real Food Traveler, Pamela got a behind-the-scenes, up-close-and-personal, glimpse of what it’s like to be amongst some of the most talented chefs in the U.S. Held in June of 2022, in Chicago, this year’s awards were especially meaningful because of the Pandemic, which caused so many different kinds of losses and struggles in the food industry. Pamela takes us there, virtually, to tell us what the experience was like. 

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2022 James Beard Restaurant and Chef Awards Honor Diversity and Community Service

The culinary world was glittered and glammed at the 2022 James Beard Awards Restaurant and Chefs ceremony in Chicago. Instead of pertly pleated toques and checkered pants, attendees turned out in floor-length gowns and LBDs studded with rhinestones and sequins, and tuxedos of varying hue (with or without socks).

The vibe was one of jubilation, as was only fitting. After all, more than two years had passed since the prestigious awards were last granted, and celebrants were able to gather in person. Normally an annual event, the awards had been paused due to the Covid-19 pandemic.

The 2022 winners represented diverse cuisines and cultures, including Indian street food, Native American cuisine, Spanish tapas and Southern comfort classics.

Held at the historic Lyric Opera House, the Restaurant and Chef Awards ceremony was hosted by chef, author and executive producer at “Food & Wine” magazine Kwame Onwuachi. The emcee amped up his dinner jacket style with sartorial changes as the night went on, ultimately settling on disco-ball flair. He was accompanied by a star-studded roster of presenters including Dominique Crenn, Andrew Zimmern and Marcus Samuelsson.

Kwame Onwauchi, host, in disco ball dinner jacket. Credit: Jeff Schear/Getty Images for James Beard Foundation.

“We’re b-a-a-ck!” Onwauchi announced gleefully in his opening welcome to the audience, which numbered about 1,800. “We all deserve accolades to get here.”

“Tonight, as we recognize outstanding food and beverage professionals, we also honor our entire industry–and the incredible resilience, fortitude, talent and leadership so many have shown over the past two years,” said Clare Reichenbach, chief executive officer of the James Beard Foundation, which administers the awards program.

The theme for the evening was “Gather for Good,” but certainly another “G” could be added: Gratitude. Winners shared emotional stories of the pandemic-induced “new normal” like transitioning to a carry-out restaurant in 24 hours; enduring shortages of water, seeds and other ingredients; and occasionally retreating to their walk-in refrigerators to cry in frustration of it all.

They thanked families, mentors, suppliers and staffers for their support and encouragement, and they expressed heartfelt joy for long-held dreams finally realized. All have hopes for an even better tomorrow for the next generation of chefs and restaurateurs.

James Beard Awards ceremony stage. Photo by Pamela Dittmer McKuen.

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Among the highlights of the James Beard Awards:

Humanitarian of the Year recipient and renowned cookbook author Grace Young was commended for her work to save America’s Chinatowns amid Asian American and Pacific Islander hate during the COVID-19 pandemic. “It’s heartbreaking to see Chinatowns deserted where they used to be happy places,” she said. “Immigrants feed America.”

The Lifetime Achievement Award went to Martin Yang, one of the most prolific and recognizable TV chefs with 3,500 episodes and 30 cookbooks to his credit. Always ready to step up to the kitchen, he delighted the audience by unbuttoning his classy Nehru jacket to reveal a white monogrammed chef’s coat underneath.

Martin Yan accepts his Lifetime Achievement Award. Credit: Jeff Schear/Getty Images for James Beard Foundation.

Also recognized were the six recipients of the America’s Classics Award. The awards are given to locally owned restaurants that have timeless appeal and are beloved regionally for quality food that reflects the character of its community. The 2022 winners are: Casa Vega, Sherman Oaks, California; Corinne’s Place, Camden, New Jersey; Solly’s Grille, Milwaukee, Wisconsin; Wo Hop, New York, New York; The Busy Bee Café, Atlanta, Georgia; and Florence’s Restaurant, Oklahoma City, Oklahoma.

The winners and nominees were celebrated at a gala post-ceremony reception in the Grand Hall of the historic Union Station. Savory and sweet tastings were provided by dozens of chefs, wineries, distilleries and producers around the country.

The after-party of the James Beard Awards. Photo by Pamela Dittmer McKuen.

The awards ceremony and after-party were the culmination of three days of culinary-related festivities, including panel discussions and volunteer service. Separate award ceremonies were held for excellence in media and industry leadership.

Often described as the Oscars of the foodie world, the James Beard Awards recognize exceptional talent in culinary arts and media as well as a demonstrated commitment to racial and gender equity, community, sustainability and a culture where all can thrive. The awards, first granted in 1991, are administered by the James Beard Foundation. The late James Beard was a prominent American chef who pioneered television cooking shows in 1945.

The 2022 Restaurant and Chef Award Winners are:

Outstanding Restaurateur
Chris Bianco, Tratto, Pane Bianco, and Pizzeria Bianco, Phoenix, Arizona

Outstanding Chef
Mashama Bailey, The Grey, Savannah, Georgia (see photo by James Vitullo in this article’s featured image).

Outstanding Restaurant
Chai Pani, Asheville, North Carolina

Outstanding Restaurant Award goes to Chai Pani, Asheville, North Carolina. Credit: Jeff Schear/Getty Images for James Beard Foundation.

Emerging Chef
Edgar Rico, Nixta Taqueria, Austin, Texas

Best New Restaurant
Owamni By The Sioux Chef, Minneapolis, Minnesota

Outstanding Pastry Chef
Warda Bouguettaya, Warda Pâtisserie, Detroit, Michigan

Outstanding Baker
Don Guerra, Barrio Bread, Tucson, Arizona

Outstanding Hospitality
Cúrate, Asheville, North Carolina

Outstanding Wine Program
The Four Horsemen, New York City

Outstanding Bar Program
Julep, Houston, Texas

Best Chefs by Region

Best Chef: California
Brandon Jew, Mister Jiu’s, San Francisco, California

Best Chef: Great Lakes (IL, IN, MI, OH)
Erick Williams, Virtue Restaurant & Bar, Chicago, Illinois

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Cristina Martinez, South Philly Barbacoa, Philadelphia, Pennsylvania

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Dane Baldwin, The Diplomat, Milwaukee, Wisconsin

Best Chef: Mountain (CO, ID, MT, UT, WY)
Caroline Glover, Annette, Aurora, Colorado

Best Chef: New York State
Chintan Pandya, Dhamaka, New York City

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Nisachon Morgan, Saap, Randolph, Vermont

Best Chef: Northwest and Pacific (AK, HI, OR, WA)
Robynne Maii, Fête, Honolulu, Hawaii

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Ricky Moore, SALTBOX Seafood Joint, Durham, North Carolina

Best Chef: South (AL, AR, FL, LA, MS, PR)
Adam Evans, Automatic Seafood and Oysters, Birmingham, Alabama

Best Chef: Southwest (AZ, NM, NV, OK)
Fernando Olea, Sazón, Santa Fe, New Mexico

Best Chef: Texas
Iliana de la Vega, El Naranjo, Austin, Texas

For more information on the James Beard Foundation, the awards program and a complete list of winners, visit the James Beard awards website.

-Story by Pamela Dittmer McKuen