- How long is the Awards Ceremony?
- The Awards Ceremony begins at 6:00 P.M. and lasts approximately three hours. The Gala Reception follows immediately after the ceremony.
- Can I come late?
- We ask that all guests arrive at Avery Fisher Hall before 5:30 P.M. to allow the Awards Ceremony to begin on time. Late arriving guests will be seated during appropriate breaks in the program.
- Can I volunteer at the Awards?
- There are a limited number of volunteer opportunities available for the Awards. If you are interested in volunteering, please call 914.231.6180. If you are a culinary student and wish to apply to volunteer for the Awards, please download the volunteer guidelines, and then click here to apply.
- Is the Gala Reception seated?
- The Gala Reception is a walk-around tasting event on the Promenade and Lobby levels of Avery Fisher Hall, and seating is not available. There is, however, seating available as part of the VIP experience at a premier ticket price. For more information, please call 914.231.6180.
- What food is being served?
- We have asked past James Beard Rising Star Award winners and nominees to join us and create a dish inspired by a favorite film moment.
- Is Avery Fisher Hall handicapped accessible?
- Yes, Avery Fisher Hall is handicapped accessible and offers handicapped accessible seating. When ordering tickets, please inform the Box Office if you require special seating.
- Are children permitted to attend?
- Yes, children are permitted to attend; however, the Awards Ceremony lasts three hours so we advise only bringing children 12 years of age or older.
- Is there an after party?
- Although many chefs and restaurants around town host parties after the Awards for their friends, colleagues, and clients, none of these parties are technically “official.” We encourage everyone to celebrate the achievement of the nominees and winners at the Gala Reception before going to any after parties to which they have been invited.
- Are there assigned seats for the event? Will I be able to sit with everyone in my party?
- Yes, there is assigned seating. We will try our best to seat you with everyone in your party.
- How do I get my tickets for the event?
- Your tickets will arrive by mail and will be sent out approximately two weeks prior to the event.
- Can I pick my tickets up the day of the event?
- Tickets will be mailed approximately two weeks prior to the event. However, a “will call” desk will be in the lobby to accommodate last minute requests.
- What do I do if I lose my ticket?
- Please call the Box Office at 914.231.6180 to inform us of a lost ticket. You will be asked to arrive early to Avery Fisher Hall on Monday, May 6, where we will issue you a location pass at the check-in desk.
- Does this event sell out?
- Yes, this event may sell out.
- Are tickets refundable?
- Tickets are non-refundable.
The James Beard Foundation is pleased to partner with the Ameritania Hotel to offer special discounted rates during the JBF Awards weekend.
230 West 54th Street
New York, NY 10019
Please call 1.888.664.6835 and mention the “James Beard Foundation – call in block”.
Special rate of $255 per night based on availability during the Awards weekend.
Directions and ParkingTop
Directions to Lincoln Center
- From Long Island
- Take the Long Island Expressway to the Midtown Tunnel. Follow signs for Uptown/West Side and head crosstown on 34th Street to 8th Avenue. Turn right onto 8th Avenue and proceed to 59th Street. Turn right onto Columbus Circle, making another right onto Broadway. Take Broadway to West 62nd Street and turn left. Cross Columbus Avenue. The Lincoln Center parking garage entrance is on the north (right) side of the street.
- From Southern New Jersey
Take the Lincoln Tunnel and exit on the left going towards 40th Street and North. Turn left onto West 42nd Street, then turn right onto 10th Avenue, continuing all the way to 65th Street. Turn right onto West 65th Street. The Lincoln Center parking garage entrance is on the south (right) side of the street.
From the Holland Tunnel follow signs for Exit 1 (Uptown and Canal Street) and follow Laight Street to the West Side Highway. Follow to 56th Street, staying to the right after 42nd Street. Turn right onto West 56th Street. Turn left onto 11th Avenue and then right on West 65th Street. Cross Amsterdam Avenue. The Lincoln Center parking garage entrance is on the north (right) side of the street.
- From Northern New Jersey
- Take I-95 North/US-9 North/US 1 North. This becomes I-95 North/Upper Level George Washington Bridge/US-9. Take the Henry Hudson Parkway/178th Street exit. Follow signs to the Henry Hudson Parkway South/West Side Highway. Merge onto Henry Hudson Parkway South. Take the West 79th Street (Boat Basin) exit. Follow the circle and exit onto 79th Street. Turn right onto West End Avenue, heading south. Turn left onto 65th Street. Cross over Amsterdam Avenue, continuing on 65th Street. The Lincoln Center parking garage entrance is on the south (right) side of the street.
- From Westchester County
- Travel south to get onto Route 9 South (from Saw Mill Parkway). Route 9 becomes Henry Hudson Parkway South/West Side Highway (Joe DiMaggio Highway). Take Henry Hudson Parkway South to the West 79th Street (Boat Basin) exit. Follow the circle and exit onto 79th Street. Turn right onto West End Avenue, heading south. Turn left onto 65th Street. Cross over Amsterdam Avenue, continuing on 65th Street. The Lincoln Center parking garage entrance is on the south (right) side of the street.
Take the #1 local train to 66th Street/Lincoln Center.
Take the A, B, C, D, #1 trains to 59th Street/Columbus Circle.
Parking at Lincoln Center
Westbound: 62nd Street between Columbus and Amsterdam Avenues
Eastbound: 65th Street between Amsterdam and Columbus Avenues
Directions to Gotham Hall
Gotham Hall is located at 1356 Broadway at 36th Street.
- Directions from Long Island:
- Take I-495 (Long Island Expressway) west toward New York. Take the Midtown Tunnel and continue west to Broadway. Turn left onto Broadway, Gotham Hall is located on Broadway at 36th Street.
- Directions from Southern Central New Jersey:
- Take I- 495 east toward Lincoln Tunnel / Kennedy Blvd . Take Lincoln Tunnel and continue east to Broadway, Gotham Hall is located on Broadway at 36th Street.
- Direction from Northern New Jersey:
- Take the George Washington Bridge south. Merge onto NY- 9A South via Exit 1 toward Downtown. Turn left onto West 46th Street, and then turn right onto 9th Avenue. Turn left onto West 38th Street. Turn right onto Broadway, Gotham Hall is located on Broadway at 36th Street.
- Directions from Connecticut and Westchester County:
- Take the Cross County Parkway west, then take exit 2 towards New York City onto Route 9A South/Henry Hudson Parkway. Take West Side Highway and turn left onto West 46th Street and then turn right onto 9th Avenue. Turn left onto West 38th Street. Turn right onto Broadway, Gotham Hall is located on Broadway at 36th Street.
Take the B, D, F, V, N, R, Q, M trains to 34th Street/Herald Square.
Take A, C, E, #1, #2, #3 trains to 34th Street/Penn Station.
Parking at Gotham Hall
990 6th Avenue
Located on 36th Street between 5th and 6th Avenues
161-163 West 36th Street
Located on 36th Street between Broadway and 7th Avenue
Policies and ProceduresTop
A James Beard Foundation Award has become the most coveted honor in the world of food and beverage because of the sound policies and procedures with which they are administered.
Governance, Structure, and Operations
The Awards Committee of the James Beard Foundation determines policies and procedures for the James Beard Foundation Awards. The volunteer committee consists of the chairperson of each individual Awards program, members of the Foundation's Board of Trustees, and members at large.
The James Beard Foundation Awards consist of six separate recognition programs and two special achievement awards: Books, Broadcast Media, Journalism, Design and Graphics, Restaurants and Chefs, and Who’s Who of Food and Beverage in America, Lifetime Achievement and Humanitarian of the Year. Each program is administered by an independent volunteer committee whose members serve staggered terms of one to three years. Each committee chairperson reports to the Awards Committee. A committee member is ineligible to enter the awards competition of the program of which he or she is sitting on a committee during his or her year of service. (Though he or she may enter the competition of another awards program.)
Ballot tabulation for the James Beard Foundation Awards is handled by independent accounting firm Lutz and Carr. All results are final and are kept confidential until the Awards presentation ceremony.
The James Beard Foundation Awards are financed by the James Beard Foundation with partial underwriting ("sponsorship") provided by corporations, food product associations, and other contributors. Event and award sponsors neither vote nor influence the policies and procedures of the James Beard Foundation Awards. The James Beard Foundation Journalism Awards receive no outside corporate support and are financed solely by the James Beard Foundation to alleviate any intimation of bias or compromise of topics covered by the journalists.
The James Beard Foundation Awards calendar year runs May to May with an open call-to-entry beginning in mid-October. Semifinalists for the Restaurant and Chef Awards are announced in February. All Awards nominees are announced in March; winners are announced at the Awards Gala and at the Book, Journalism, and Broadcast Media Awards Dinner in May. Each award winner receives a certificate and a bronze medallion engraved with the James Beard Foundation Awards insignia. Winners receive a complimentary membership for one year to the James Beard Foundation. There are no cash awards.
The Awards were established in 1990 and the first ceremony was in 1991.
2013 Awards Committee
John Washko (Committee Chair)
Types of AwardsTop
Restaurant and Chef Awards
The Restaurant and Chef awards were established in 1990 by the James Beard Foundation.
2013 Restaurant and Chef Awards Committee
Tina Antolini, National Public Radio
Michael Bauer, San Francisco Chronicle
Providence Cicero (Chair)
Jennifer V. Cole, Southern Living
Alison Cook, Houston Chronicle
John T. Edge, Center for the Study of Southern Culture
Victoria Pesce Elliot, Miami Herald
Cheryl Alters Jamison
Kate Krader, Food & Wine
Corby Kummer, The Atlantic
Christiane Lauterbach, Atlanta Magazine/Knife & Fork
Rick Nelson, Star Tribune
Jordana Rothman, Time Out New York
Tom Sietsema, Washington Post
Phil Vettel, Chicago Tribune
Irene Virbila, Los Angeles Times
Nominee Selection and Judging
Anyone can submit a chef or restaurant for consideration during the online open call for entries in the fall. There is no entry fee.
The Restaurant and Chef Awards Committee produces a ballot with approximately 20 semifinalists in each category. This ballot is distributed online to a voting body of over 300 previous James Beard Restaurant & Chef Award winners; 250 panelists divided evenly among 10 regions (see below); and 17 members of the Restaurant and Chef Award subcommittee. All votes count equally and are tabulated by the independent accounting firm Lutz & Carr. The 5 semifinalists with the highest number of votes become the nominees.
The 20 semifinalists in each category are announced in mid-February. A ballot goes out electronically to the judges, and the 5 nominees in each category are announced in March. A second ballot is then distributed to the same voting body. Winners are announced at the Awards ceremony in May.
Criteria for Specific Awards
- Outstanding Restaurateur
- A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.
- Outstanding Chef (Presented by All-Clad Metalcrafters)
- A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.
- Outstanding Restaurant
- A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere and service. Eligible restaurants must have been in operation 10 or more consecutive years. The owner of the restaurant receives the award.
- Rising Star Chef of the Year
- A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.
- Best New Restaurant
- A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come. The owner of the restaurant receives the award.
- Outstanding Pastry Chef
- A chef or baker who prepares desserts, pastries, or breads, and who serves as a national standard bearer of excellence.
- Outstanding Service
- A restaurant in operation five or more years that demonstrates high standards of hospitality and service. The owner of the restaurant receives the award.
- Outstanding Wines & Spirits Professional
- A winemaker, brewer, or spirits professional who has made a significant national impact on the wines and spirits industry.
- Outstanding Wine Program
- A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine. The sommelier or wine director receives the award. The sommelier or wine director accepts the award for the restaurant.
- Outstanding Bar Program
- A restaurant or bar that demonstrates excellence in cocktail, spirits and/or beer service. The bartender or mixologist accepts the award for the restaurant
- Best Chefs (10 Regions)
- Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.
Great Lakes (IL, IN, MI, OH)
Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
New York City (Five Boroughs)
Northeast (CT, MA, ME, NH, NY State, RI, VT)
Northwest (AK, ID, MT, OR, WA, WY)
West (CA, HI, NV)
South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)
Southeast (GA, KY, NC, SC, TN, WV)
Southwest (AZ, CO, NM, OK, TX, UT)
A restaurant with timeless appeal, beloved in its region for quality food that reflects the character of its community. The establishment must have been in existence at least 10 years and be locally owned; preferably it is also informal and moderately priced.
Each year, five winners are chosen by the Restaurant and Chef Awards Commitee. Winners are announced at the Nominees Breakfast in March.
The Book Awards that are administered by the James Beard Foundation were started in 1966 by French’s Mustard as the R. T. French Tastemaker Awards. They were administered briefly and in turn by Duncan Hines, Joseph E. Seagram & Sons, and the International Association of Culinary Professionals. The James Beard Foundation took them into the fold in 1990.
2013 Book Awards Committee
Matt Sartwell (Committee Chair)
Nominee Selection and Judging
Any book published in English in the United States or Canada during the previous calendar year is eligible for an award. Publishers, editors, and authors submit their books for consideration in one of 11 categories: American Cooking, Baking and Dessert, Beverage, Cooking from a Professional Point of View, General Cooking, Healthy Focus, International, Photography, Reference and Scholarship, Single Subject, and Writing and Literature. There is a $100 entry fee for JBF members, $135 for non-members.
Four judges are assigned to each category. The judges (more than 50 in total) are not committee members; rather, they’re editors, authors, journalists, and culinary educators who have not published a culinary book during the current Awards year.
Judges are looking for books that contribute to the growing canon of information and knowledge about food and beverage. Content, accuracy, design, and writing style are among the elements considered.
The Book Awards Committee selects the Cookbook of the Year from among the nominated books in each category. From among the books submitted for nomination, an award is given for Outstanding Photography. Each year the committee also inducts a classic cookbook or an author’s body of work into the Cookbook Hall of Fame.
The nominees are announced at a Nominees Breakfast in March. The winners are announced during the Book, Journalism, and Broadcast Media Awards Dinner in May. The author(s) of the book receive(s) the award.
The Journalism Awards were established by the James Beard Foundation in 1992.
2013 Journalism Awards Committee
Dorothy Kalins (Committee Chair)
Nominee Selection and Judging
Any article that was published in English in the United States or Canada during the previous calendar year is eligible. Writers, journalists, and editors submit their articles for consideration. There is a $100 entry fee for JBF members, $135 for non-members.
The judges, who are selected by the Journalism Awards Committee, comprise working editors, journalists (not covering food and beverage topics), retired food and beverage editors and writers, and deans and professors of leading journalism colleges. The judges (more than 80 in total) may not enter in the category that they are judging during the current Awards year.
The judges are looking for accurate, insightful reporting, exceptional writing, unusual perspectives, and other attributes of fine journalism as they pertain to food and beverage topics.
The three nominees in each category are announced at a Nominees Breakfast in March. The winners are announced during the Book, Journalism, and Broadcast Media Awards Dinner in May. The journalist(s) receive(s) the award.
Restaurant Design Awards
The Restaurant Design Awards were established by the James Beard Foundation in 1994.
2013 Restaurant Design Awards Committee
Brooke Hodge (Committee Chair)
Nominee Selection and Judging
Any restaurant or design project that was completed or redone in North America within three years prior to the year the award is being given is eligible. Architects, interior designers, and graphic designers submit their projects for consideration. There is a $100 entry fee for JBF members, $135 for non-members.
The Restaurant Design Awards Committee is made up of architects, interior designers, and graphic designers. The committee both chooses the jurors who will judge the winners and oversees the process. They are looking for beautiful functional design that seamlessly melds the setting and theme of the restaurant environment.
The nominees are announced at a Nominees Breakfast in March. The winners are announced during the Awards Ceremony in May. The architect(s) or designer(s) receive(s) the award.
Broadcast and New Media Awards (Presented by Lenox)
The Broadcast and New Media Awards were established in 1993 by the James Beard Foundation.
2013 Broadcast Media Awards Committee
Emerald Yeh (Committee Chair)
Nominee Selection and Judging
Any English-language TV, radio, or webcast show or segment on food, cooking, or gastronomy, copyrighted and broadcast in the United States or Canada during the previous calendar year is eligible. Producers, writers, hosts, and other people involved in the production submit their work for consideration. There is a $100 entry fee. There is a $100 entry fee for JBF members, $135 for non-members.
The Broadcast and New Media Awards Committee divides the entries among 7 categories, with 5 to 6 judges are assigned to each category. The judges (more than 40 in total) are chosen by the committee. They include producers, educators, editors, and print journalists. Judges may not enter the category they are judging during current year. They are looking for creativity, accuracy, high production values, and a fresh perspective on food- and beverage-related topics.
The nominees are announced at a Nominees Breakfast in March. The winners are announced during the Book, Journalism, and Broadcast Media Awards Dinner in May. The host(s) or producer(s) receive(s) the award.
Who’s Who of Food and Beverage in America
The Who’s Who of Food and Beverage in America was started in 1984 by Cook’s Magazine and Restaurant Business. The James Beard Foundation took them into the fold in 1990.
2013 Who’s Who Committee
Robert del Grande
Barbara Haber (Committee Chair)
Nominee Selection and Judging
Any food or beverage industry professional who has made a significant contribution to the industry is eligible for induction. The current members of the Who’s Who are invited to submit names for consideration. From the submissions, the Who’s Who Committee creates a nominating ballot and the entire Who’s Who group votes on the inductees for each year. They are looking for unique and long-lasting contribution to the field for at least a decade, with a national impact. The inductees are announced the Awards ceremony in May.
Lifetime Achievement and Humanitarian of the Year Awards
The Awards Committee selects the Lifetime Achievement and Humanitarian award recipients. They are announced at the Nominees Breakfast in March.