Our Chefs

Awards Gala & Reception

Monday, May 4, 2015, 6:00 P.M.
Lyric Opera of Chicago

This year’s gala reception will be inspired by 25 years of culinary excellence. We’ve invited twenty recent JBF Award-winning chefs from around the country to create a dish that expresses their signature style.

Gala Reception Chefs

JBF Award Winner Justin Aprahamian
Sanford Restaurant, Milwaukee
Lamb Coppa with Pickled Fennel, Golden Raisins, and Toasted Fennel Dressing​

JBF Award Winner Jimmy Bannos, Jr.
The Purple Pig, Chicago
Chilled Spanish Octopus Terrine with Spanish Potato Salad​

JBF Award Winner Jamie Bissonnette
Toro, NYC
Lamb Tartare with Ibérico XO​

JBF Award Winner David Beran
NEXT, Chicago
Roast Chicken with Egg and Thyme​

JBF Award Winner Ashley Christensen
Poole’s Diner, Raleigh, NC
Pastrami-Cured Fried Bologna with Fermented Cabbage Slaw​

JBF Award Winner Gale Gand
Presented by Illinois Office of Tourism
Chocolate Banana Crème Brûlée Spoonful​

JBF Award Winner Colby Garrelts
Bluestem, Kansas City
Smoked Ribs with Cornbread and Root Slaw​

JBF Award Winner Brooks Headley
Del Posto Restaurant, NYC
Superiority Burgers​

JBF Award Winner Jennifer Jasinski
Rioja, Denver
Dungeness Crab and Lime Confiture Salad with Hawaiian Heart of Palm and Celery Gelée​

JBF Award Winner Melissa Kelly
Primo Restaurants LTD, Rockland, ME
Risi e Bisi > Lobster and Wild Nettle Arancini with Sweet Pea Soup​

JBF Award Winner Tory McPhail
Commander’s Palace, New Orleans
Foie Gras, Bacon, and Milk Chocolate Boudin Truffle​

JBF Award Winner Daniel Patterson
Coi, San Francisco
Loco’l Crushed Veggie Bowl​

JBF Award Winner Ryan Prewitt
Pêche Seafood Grill, New Orleans
Smoked Tuna Dip

Matthew Rudofker
Momofuku Ssäm Bar, NYC
Diver Scallops with Jalapeño Dashi, Snap Peas, and Hon-Shimeji

JBF Award Winner Chris Shepherd
Underbelly, Houston
Korean Braised Beef Shin Ssäm with Coca–Cola Pickled Red Onions​

JBF Award Winner Nancy Silverton
Mozza Restaurant Group, Los Angeles
Roasted Carrots with Ceci and Cumin Vinaigrette​

JBF Award Winner Vikram Sunderam
Rasika, Washington, D.C.
Avocado Puri​

JBF Award Winner Takashi Yagihashi
Slurping Turtle, Chicago
Smoked Gulf Shrimp with Spicy Sausage, Swiss Chard, Okra, Hominy, and Mochi Cake​

VIP Experience Chef

JBF Award Winner Stephanie Izard
Girl & the Goat, Chicago
Lexus Culinary Master

Gala Sponsor Chefs

Sarah Kosikowski and Derek Poirier
Sponsored by Valrhona
​The Silver Spoon > Illanka Crème, Praline Crunch, and Roasted Pineapple​

Derin Moore, CMC
Sponsored by Braveheart Black Angus Beef from PERFORMANCE Foodservice
Porcini-Roasted Braveheart Beef Tenderloin with Taleggio and Caramelized Onion Pithivier, Smoked Sea Salt, and Caraway

David Posey
Taste of Waldorf Astoria, Sponsored by Waldorf Astoria Hotels & Resorts
Celery Root Risotto alla Waldorf

Toni Roberts
theWit Hotel, Chicago, Sponsored by Valrhona
​Hazelnut Banana Marshmallow Pop

Jeffrey Steelman
Sponsored by HMSHost
​Hirame Nigiri

John Suley
Sponsored by Celebrity Cruises
Bay Scallop Crudo with Grapefruit, Vanilla, Cilantro, and Crispy Quinoa

Lee Wolen
Boka, Chicago
Sponsored by Breville
​Poached Prawns with Shellfish Sabayon, Rhubarb, and Pickled Celery

Andrew Zimmerman
Sepia, Chicago
Sponsored by Mariano’s
Oysters with Smoked Kombu Dashi Gelée, Pickled Cucumber, Yuzu Foam, and Togarashi


The James Beard Book, Broadcast & Journalism Awards Dinner

Friday, April 24, 2015
6:00 P.M.
Pier Sixty at Chelsea Piers, NYC

Dinner Chefs

JBF Award Winner Carrie Nahabedian
NAHA, Chicago
Cured and Slow-Roasted Wild Alaskan Salmon with Fregola, Braised Leeks, Anise, Fennel, and Aromatics​

JBF Award Winner Gavin Kaysen
Spoon and Stable, Minneapolis 
Harissa-Marinated Snapper with Smoked Lamb Belly, Sugar Snap Peas, and Spring Radishes


Thomas Lents
Sixteen, Chicago
Beef Rib with Charred Onions, Maitake Mushrooms,and Brassica Variations


Dessert Reception Chef

JBF Award Winner Gale Gand
Spritzburger, Chicago
Nutella and Banana Cream Pie Spoonful

JBF Award Winner Sarabeth Levine
Sarabeth’s, NYC
Raspberry Bread Pudding with Raspberry Coulis and Vanilla Bean Crème Anglaise

Ghaya Oliveira
Restaurant Daniel, NYC
Coffee Royale, Salted Caramel Cremeux, Chocolate Fondant, and Praliné Feuilletine