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James Beard Foundation names 2020 semifinalists for restaurant and chef awards

Regional realignment allows for acknowledgement of more communities, such as Salt Lake City, Oklahoma and The Bronx

Bret Thorn, Senior Food Editor

February 26, 2020

2 Min Read
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The James Beard Foundation on Wednesday released its long list of semifinalists for its annual Restaurant and Chef Awards, with new categories following an alignment of regions last September.

As a result, communities not previously acknowledged much in the awards got some recognition, notably Salt Lake City, Utah, which hadn’t made it onto the list of more than 400 chefs, restaurants, restaurateurs and beverage professionals since 2016.

Salt Lake City is part of a new Mountain region comprised of Colorado, Idaho, Montana, Utah and Wyoming.

Other realignments include the creation of three statewide categories for California, Texas and New York. New York City, previously its own region, with the rest of the state lumped in with New England as the Northeast region, continues to dominate the semifinalist list in the state. The removal of Texas from the Southwest has allowed for more restaurants in Oklahoma to be recognized.

The newly realigned Northwest & Pacific, comprised of Alaska, Hawaii, Oregon and Washington, remains mostly a battleground between Seattle and Portland, although Hawaii has three semifinalists this year in the regional category.  

Starting with the 2019 awards, the foundation also strived for more diversity among its judge panels, comprised of members of the food and beverage media, culinary educators and past Beard Award winners. At the time it said the number of people of color on the panels was increased by 14%, and 5% more women were judges.

Related:6 James Beard America’s Classics Award winners unveiled

That’s reflected a bit by added diversity among semifinalists, including in the Outstanding Restaurant category, which is often a sort of lifetime achievement award for long-established restaurants. Included on the list this year is La Morada, a Oaxacan restaurant in the New York City borough of The Bronx — which has rarely, if ever, been acknowledge by the foundation in the past — and Sushi Den in Denver.

A full list can be found here.

Voting is now underway by more than 600 judges, who will select five or six finalists in each category. The nominees will be announced on Wednesday, March 25 at The Barnes Foundation in Philadelphia.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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