Navigating for Awards
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The James Beard Awards
2015 JBF Awards Call for Entries
JBF is now accepting entries for the 2015 James Beard Awards!
Entries for our Book; Broadcast and New Media; Journalism; and Restaurant Design categories can be submitted here.
Entries for Restaurant and Chef awards consideration have a separate portal, which is here. Please note that you may submit up to two entries per subcategory of the Restaurant and Chef awards.
Entry deadlines are as follows:
Books published in 2014: 12/15/14
Restaurants and chefs: 12/31/14
Journalism articles on food, beverages, nutrition, and culinary travel published in 2014: 1/9/15
Webcasts, radio, and television shows aired in 2014: 1/9/15
Restaurant design: 1/31/15
Restaurant and Chef award semifinalists will be announced February 18, 2015. The final nominees in all categories will be announced on March 24, 2015.
For more information, email us.
JBF Awards Background
Covering all aspects of the industry—from chefs and restaurateurs to cookbook authors and food journalists to restaurant designers and architects and more—the Beard Awards are the highest honor for food and beverage professionals working in North America. The awards are presented each spring at Lincoln Center. Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.
Visit our press room for news and updates about the James Beard Awards. Questions about JBF Awards policies and procedures? Answers here.
2014 JBF Awards
Our 2014 JBF Award nominees were streamed live from Chicago.
2013 JBF Awards
Check out some highlights from the 2013 JBF Awards.
See the complete lists of 2013 JBF Award winners, nominees, and semifinalists.
2012 JBF Awards
See the complete list of 2012 JBF Award winners.
Watch a rebroadcast of the 2012 JBF Awards.
2013 JBF Award Winners
Prince’s Hot Chicken Shack
Prince’s Hot Chicken Shack
Mastering the Art of Southern Cooking
Nathalie Dupree, Cynthia Graubart
Publisher: Gibbs Smith
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
Julia Harding, Jancis Robinson
What Katie Ate: Recipes and Other Bits & Pieces
Katie Quinn Davies
Publisher: Viking Studio
Cookbook Hall of Fame
Cookbook of the Year
Gran Cocina Latina: The Food of Latin America
Cooking from a Professional point of view
Toqué! Creators of a New Quebec Gastronomy
Publisher: les éditions du passage
Canal House Cooks Every Day
Melissa Hamilton, Christopher Hirsheimer
Publisher: Andrews McMeel Publishing