beardawardThey’re here! Congratulations to the semifinalists for the James Beard Foudation’s 2015 Restaurant and Chef Award categories! We’re thrilled to see dozens of Chefs Collaborative Members and restaurants featured! Below are our Members who are up for awards. You can see the full list online here.

Outstanding Bar Program

  • Clyde Common, Portland, OR (Executive Chef: Carlo Lamagna, Individual Member)

Outstanding Chef

  • Michael Anthony, Gramercy Tavern, NYC

  • Ana Sortun, Oleana, Cambridge, MA

Outstanding Pastry Chef

  • Pamela Moxley, Miller Union, Atlanta, GA

Outstanding Restaurant

  • Blue Hill at Stone Barns, Pocantico Hills, NY

  • Frasca Food and Wine, Boulder, CO

Outstanding Restauranteur

  • Michael Leviton, Lumière, Newton, MA

  • Ethan Stowell, Ethan Stowell Restaurants, Seattle (Staple & Fancy, How to Cook a Wolf, Anchovies & Olives, and others)

Outstanding Wine Program

  • Miller Union, Atlanta

Best Chef – Great Lakes

  • Paul Fehribach, Big Jones, Chicago

Best Chef – Northeast

  • Eric Gabrynowicz, Restaurant North, Armonk, NY

  • Matt Louis, Moxy, Portsmouth, NH

  • Barry Maiden, Hungry Mother, Cambridge, MA

  • Cassie Piuma, Sarma, Cambridge, MA
  • Champe Speidel, Persimmon, Bristol, RI

  • Eric Warnstedt, Hen of the Wood, Waterbury, VT

Best Chef – South

  • Justin Devillier, La Petite Grocery, New Orleans, LA
  • Hari Pulapaka, Cress, DeLand, FL

  • Steve Phelps, Indigenous, Sarasota, FL

Best Chef – Southeast

  • Steven Satterfield, Miller Union, Atlanta

  • Jason Stanhope, FIG, Charleston, SC

Best Chef – Southwest

  • Alex Seidel, Fruition, Boulder, CO