Stories / Awards

How to Treat Yourself Like America's Best Chefs

Frank Guerriero

May 02, 2019


Photo: Chris Granger

In America’s top kitchens, there’s one thing that’s certain: long days spent laboring over the artful dishes that earn these restaurants nationwide acclaim. But after 12 or more hours meticulously crafting priceless experiences for guests, how do the country’s best chefs treat themselves? We asked some our 2019 nominees for Outstanding Chef (see the full list here) about their preferred post-service snacks—after all, who better to teach us a thing or two about winding down after a taxing workday?


Donald Link (pictured above), Herbsaint, New Orleans

My favorite after-work snack would have to be a grilled salami and cheddar melt on Boulangerie six grain bread (with salami cotto from Cochon Butcher, cf course). I usually don't eat during service so I'm starving when I get home and I just want something hot, cheesy, and delicious—and easy to make.

Marc Vetri, Vetri Cucina, Philadelphia

Photo: Steve Legato

I like to eat a bowl of raisin bran with a drizzle of honey. Why? Because I like it.

David Kinch, Manresa, Los Gatos, CA

Photo: Chris Schmauch

Rarely do I eat after service. But if I do, I will make a grilled cheese sandwich and slice some charcuterie that I always have around. Or, if I’m actually hungry, I will make an omelet.

Corey Lee, Benu, San Francisco

Photo: Eric Wolfinger

Getting home so late after service, I don’t really eat at the end of the night. But I always have some good rice and preserved condiments on hand in case I’m hungry.


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Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.