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James Beard Foundation realigns award regions

California and Texas to get their own awards in 2020

Bret Thorn, Senior Food Editor

September 17, 2019

2 Min Read
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The James Beard Foundation has reworked its regional “Restaurant & Chef Awards” categories, shifting some states, renaming some regions and adding two of them, resulting in a total of 12 regions instead of 10, the New York City-based organization said Tuesday.

California, formerly part of the “West” region that also included Hawaii and Nevada, is now its own region. Hawaii is now part of the new Northwest & Pacific region along with Alaska, Washington and Oregon. Nevada, meanwhile, is now part of a restructured Southwest region along with Arizona, New Mexico and Oklahoma.

Texas, formerly part of the Southwest, is now, like California, a region unto itself.

A new Mountain region is comprised of Colorado, Idaho, Montana, Utah and Wyoming.

New York State, excluding New York City, used to be part of the Northeast Region along with the six New England States. Now upstate restaurants will be competing with those in the five boroughs of the city in the new New York State region. Otherwise, the Northeast region is staying the same.

The Great Lakes, Midwest,, Mid-Atlantic, South and Southeast regions remain the same.

In a press release, the foundation said that it works with “outside demographic consultants” every few years “to analyze census data and the shifting restaurant landscape to strive for balance in regional representation at the Awards.” It used that information and restaurant data to make the regions “as evenly distributed and culturally distinct as possible.”

Related:What the Beard Award winners mean for America

“The national restaurant scene and populations that fuel it are constantly shifting,” Beard Foundation chief strategy officer Mitchell Davis said. “We understand that as a foundation, we must continue to adapt to server our community as fairly as possible. Our regional Best Chef categories have undergone several geographic shifts in the past to account for demographic changes found in our research and our experience with the dynamic communities around the country.”

He added that by adding two regions, the foundation is “recognizing the explosion of food and restaurant culture across the country.”

The last change to the Restaurant and Chef awards was made in 2012 with the addition of an Outstanding Bar Program award.

New regions were last added in 2007, when the Great Lakes and South regions were separated from the Midwest and Southeast.

Below is a list of the 12 new regions.

  • California

  • Great Lakes: Ill., Ind., Mich. and Ohio

  • Mid-Atlantic: Del., Md., N.J., Pa., Va. and D.C.

  • Midwest: Iowa, Kan., Minn., Mo., N.D., Neb., S.D. and Wis.

  • Mountain: Colo., Idaho, Mont., Utah and Wyo.

  • New York State

  • Northeast: Conn., Mass., Maine, N.H., R.I., and Vt.

  • Northwest and Pacific: Alaska, Hawaii, Ore. and Wash.

  • South: Ala., Ark., Puerto Rico, Fla., La. and Miss.

  • Southeast: Ga., Ky., N.C., S.C., Tenn. and W. Va.

  • Southwest: Ariz., N.M., Nev. and Okla.

  • Texas

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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