See Seattle Area 2019 James Beard Semifinalists

SEATTLE, WA - Multiple restaurants and chefs from around Puget Sound are semifinalists for 2019 James Beard Awards. The regional semifinalists for the awards — sometimes referred to as the Oscars of the culinary world — were announced Wednesday.

In the Seattle area, the restaurants, chefs, and vintners nominated include:

Best New Restaurant: Sawyer, Seattle

Outstanding Baker: Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle

Outstanding Bar Program: No Anchor, Seattle

Outstanding Chef: Renee Erickson, Bateau, Seattle; Shiro Kashiba, Sushi Kashiba, Seattle

Outstanding Pastry Chef: Junko Mine, Cafe Juanita, Kirkland

Outstanding Restaurant: Cafe Juanita, Kirkland

Outstanding Restaurateur: Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina)

Outstanding Service: Canlis, Seattle

Outstanding Wine Program: L’Oursin, Seattle

Outstanding Wine, Spirits, or Beer Producer: Dave Green, Skagit Valley Malting, Burlington; Mike Sauer, Red Willow Vineyard, Wapato; Mhairi Voelsgen, broVo Spirits, Woodinville

Rising Star Chef: Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island; Shota Nakajima, Adana, Seattle

Best Chef in the Northwest: Logan Cox, Homer, Seattle; Eric Donnelly, RockCreek, Seattle; Eric Johnson, Stateside, Seattle; Taichi Kitamura, Sushi Kappo Tamura, Seattle; Colin Patterson, Mana Restaurant, Leavenworth; Mutsuko Soma, Kamonegi, Seattle; Brady Williams, Canlis, Seattle; Rachel Yang and Seif Chirchi, Joule, Seattle

The prestigious Restaurant and Chef Award semifinalists represent a wide range of culinary talent, from exceptional chefs and dining destinations nationally and across 10 different regions. The 21 award categories include best new restaurants, outstanding bars, outstanding bakers and rising star chefs 30 years of age or younger.

The final winners will be announced during a press conference in Houston on Wednesday, March 27. It will be hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s.

The James Beard Foundation solicits entries for the awards in mid-October of each year. They are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation, and are then voted on by more than 600 judges from across the country to determine the final nominees.

The same group of judges, which is comprised of leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners.

Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May.

Click here for the complete list of semifinalists.