PHOTOS: James Beard Award Winners 2010; Colicchio, Boulud, McNally, Marea, Alinea Win Honors

To see the James Beard Award winners In Books, Media, and Journalism -- awarded Sunday night, May 2 -- click here.

To see red carpet photos and video of nominees, winners, food personalities and celebrities galore who attended Monday night's James Beard Awards click here.

The 2010 James Beard Award Winners:

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Oustanding Chef Award: Tom Colicchio

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A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years. Winner: Tom Colicchio Craft, NYC

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A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

Winner:
Tom Colicchio

Craft, NYC

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The full list of winners form Sunday night:

* Outstanding Chef Award
Tom Colicchio
Craft
New York, NY

* Outstanding Pastry Chef Award
Nicole Plue
Redd
Yountville, CA

* Outstanding Restaurant Award
Daniel
New York, NY
Chef/Owner: Daniel Boulud

* Best New Restaurant
Marea
New York, NY
Chef/Partner: Michael White
Partner: Chris Cannon

* Outstanding Restaurateur Award
Keith McNally
Balthazar, Lucky Strike, Minetta Tavern, Morandi, Pastis, Pravda, and Schiller's Liquor Bar
New York, NY

* Outstanding Service Award
Alinea
Chicago
Chef/Owner: Grant Achatz

* Outstanding Wine and Spirits Professional Award
John Shafer and Doug Shafer
Shafer Vineyards
Napa, CA

* Outstanding Wine Service Award
Jean Georges
New York, NY
Wine Director: Bernard Sun

* Rising Star Chef of the Year Award
Timothy Hollingsworth
The French Laundry
Yountville, CA

* Best Chef: Great Lakes (IL, IN, MI, OH)
Koren Grieveson
Avec
Chicago

* Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Jeff Michaud
Osteria
Philadelphia

* Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Alexander Roberts
Restaurant Alma
Minneapolis

* Best Chef: New York City
Daniel Humm
Eleven Madison Park

* Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Clark Frasier and Mark Gaier
Arrows
Ogunquit, ME

* Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Jason Wilson
Crush
Seattle

* Best Chef: Pacific (CA, HI)
David Kinch
Manresa
Los Gatos, CA

* Best Chef: South (AL, AR, FL, LA, MS)
Michael Schwartz
Michael's Genuine Food & Drink
Miami

* Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Sean Brock
McCrady's
Charleston, SC

* Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Claude Le Tohic
Joël Robuchon at MGM Grand Hotel & Casino
Las Vegas

* Who's Who of Food & Beverage in America Inductees
Leah Chase
Chef/Owner
Dooky Chase Restaurant
New Orleans

Jessica B. Harris
Author and Historian

Paul C. P. McIlhenn
President and CEO
McIlhenny Company
Avery Island, LA

David Rockwell
Founder and CEO
Rockwell Group
New York, NY

L. Timothy Ryan
President
Culinary Institute of America
Hyde Park, NY

Susan Spicer
Chef/Owner
Bayona
New Orleans

* America's Classics Awards
Al's French Frys
1251 Williston Road, South Burlington, VT
Owners: Bill Bissonette and Lee Bissonette

The Bright Star
304 19th St. North, Bessemer, AL
Owners: Jimmy Kiokos and Nicky Kiokos

Calumet Fisheries
3259 E 95th Street, Chicago
Owners: The Kotlick and Toll Families
Gustavus Inn
PO Box 60, Gustavus, AK
Owners: JoAnn and David Lesh

Mary & Tito's Cafe
2711 Fourth St. N.W., Albuquerque, NM
Owners: Mary Gonzales and Antoinette Knight

* Lifetime Achievement Award
Ariane and Michael Batterberr
Founders, Food & Wine and Food Arts

* Humanitarian of the Year
Wayne Kostroski
Founder, Taste of the NFL

To see red carpet photos and video of nominees, winners, food personalities and celebrities galore who attended Monday night's James Beard Awards click here.

From the Associated Press, J.M. Hirsch reporting:

"Top Chef" judge Tom Colicchio passed a quickfire challenge of his own Monday when he was named the nation's top chef by the James Beard Foundation.

Colicchio, whose numerous restaurants include Craft, Craftsteak and the recently opened Colicchio & Sons in New York, was named outstanding chef during an awards ceremony that is considered the Oscars of the food world. It's an honor for which he'd been a finalist seven other times since 2002, the same year the organization named Craft the nation's best new restaurant.

Though Colicchio drew many accolades early in his career, he rose to prominence in 1994 when he and partner Danny Meyer opened Gramercy Tavern, which earned Colicchio three stars from The New York Times and several Beard awards, including best chef in New York City in 2000 and outstanding restaurant service in 2001.

Colicchio's cookbook, "Think Like a Chef," earned him a Beard cookbook award in 2001. More recently, he's become known for his role as the lead judge on the Bravo television series, "Top Chef."

The award for outstanding restaurant went to an equally epic name -- Daniel Boulud's Daniel restaurant in New York, one of only a handful to get four stars from The New York Times. Boulud, who has restaurants around the world and is known for his contemporary French cuisine, has won multiple previous Beard awards, including best restaurant service for Daniel in 2009 and outstanding chef in 1994.

The James Beard awards honor those who follow in the footsteps of Beard, considered the dean of American cooking when he died in 1985. The awards ceremony was held in New York, where the Beard Foundation is based.

This year's outstanding service award went to Chicago's Alinea, where chef-owner Grant Achatz is known for his ultramodern, often deconstructionist approach to cooking. He is considered at the forefront of the so-called molecular gastronomy movement. Achatz received the Beard Foundation's outstanding chef award in 2008.

The outstanding restaurateur award went to Keith McNally, whose New York restaurants include Balthazar, Minetta Tavern and Pastis. Best new restaurant went to chef Michael White's Marea, which serves the seafood-rich cuisines of Italy's coastal regions.

Rising star chef of the year went to Timothy Hollingsworth at Yountville, Calif.'s much-lauded The French Laundry.

The Beard Foundation also named its top regional chefs around the country, including Daniel Humm of Eleven Madison Park for New York City (considered a separate region) and Clark Frasier and Mark Gaier of Arrows in Ogunquit, Maine, for the Northeast.

Other regional winners were: Koren Grieveson of Avec in Chicago (Great Lakes region); Jeff Michaud of Osteria in Philadelphia (Mid-Atlantic); Alexander Roberts of Restaurant Alma in Minneapolis (Midwest); Jason Wilson of Crush in Seattle (Northwest); David Kinch of Manresa in Los Gatos, Calif. (Pacific); Michael Schwartz of Michael's Genuine Food & Drink in Miami (South); Sean Brock of McCrady's in Charleston, S.C. (Southeast); and Claude Le Tohic of Joel Robuchon at MGM Grand Hotel and Casino in Las Vegas (Southwest).

The organization's Lifetime Achievement award went to Ariane and Michael Batterberry, the founders of Food & Wine and Food Arts magazines.

Comments

[sherifffruitfly]

12:57 AM on 06/08/2010

Oh cool - never been to Crush before - I'll have to try it!

[foodii]

03:25 PM on 05/04/2010

Yay for Tom!!! Love Top Chef, plus... he's soooo hot!

[californiacoast95073]

02:14 PM on 05/04/2010

Please note that the photo on the Manresa/David Kinch page was taken by me (Tana Butler), and is uncredited as such. Please add the credit, per this statement on their contact page: (http://www.manresarestaurant.com/contactus/contact.html) "All photographs (except staff profiles) © Tana Butler."

[playsindirt]

02:07 PM on 05/04/2010

Love TC - he is so hot! And I never miss Top Chef.

[Aodhan51]

11:07 AM on 05/04/2010

What about a memorial mention for that chef of chefs, Ray Crock of La Maison McDonalds?

[Vendeen]

10:28 AM on 05/04/2010

Its great to know that while so many around the world are suffering from not having enough to eat, we here in America have yet another awards program to celebrate waste and excess. This is nothing but culinary masturbation. Overpriced masturbation at that. And much of the world hates us? I'm shocked. I got news for ya, they don't "hate us for our freedom." They hate us for our gluttony, vanity, waste and excess.

OK trolls, blast away!

[Aodhan51]

11:04 AM on 05/04/2010

I confess, there's some truth in what you say--especially the world hating us for our gluttony, vanity, waste, and excess--as well as us using most of the world's natural resources. We're like a black hole at times.

[Peets101]

11:14 AM on 05/04/2010

No troll here - Quite liberal, in fact.
I disagree. I see great restaurants as an opportunity, like any other, for individuals to strive for excellence in their personal expression through cooking -- same as any other art form. I'm sure you don't disparage oil painting or sculpture because "poor kids are starving in China". Those culinary artists have patrons, same as other artists - they're called customers. Isn't freedom of personal expression the essence of (what I assume is) your liberal philosophy? In your mind, would it make the world a better place if we all ate rice and beans?

Oh, and by the way -- there are great cooks and great restaurants throughout the world. We are not hated because of our restaurants - it goes a lot deeper than that.

[tgd]

09:55 AM on 05/04/2010

Charleston, SC, is blessed with an abundance of fine restaurants and outstanding chefs that have won quite a few prestigious awards for their excellence. Congratulations to Sean Brock of McGrady's for winning the best chef of the Southeast this year!

[saythisword]

09:49 AM on 05/04/2010

Huzzah for Tom! Apart from everything else he does so well, he's also a great writer. I always enjoy his blog.

[MaGavteLaNata]

09:19 AM on 05/04/2010

Thirdly, there is no such thing as American Cuisine. I challenge anyone to propose a single dish that can be found on an American fine dining menu that did not originate somewhere else or was not ‘inspired’ by the cuisine of some far-off land. “American as apple pie” is the most ironic statement I have ever heard.
The notion of the star chef has arisen in a culture in which the housewife never really learned to cook well, and where the average male chauvinistically regards cooking as a feminine pursuit. It is no surprise that the same phenomenon is observable in England, a land where everything is boiled except their deplorably dense and heavy pastries. The unsung heroes of good cooking are laboring as I write this in kitchens the world over – for no pay, and less praise. In kitchens that are not commercial havens of dirt and germs – lovingly cleaned by the same people (housewives, mostly) who diligently prepare the meals, without prep cooks or sous chefs or dishwashers to aid them. Many of them learned to cook decades ago, with recipes passed down from generation to generation and over numerous centuries. Their greatest fans are often their grandchildren. It is thanks to them – and not to any professional celebrity chefs – that good, healthful food is perpetuated in an age where everything, including the very nourishment that sustains us, has been turned into a commodity.

[BrendanInBoston]

02:48 PM on 05/24/2010

So, what, you couldn't get a table at Craftsteak? Why the anger?

[MaGavteLaNata]

09:19 AM on 05/04/2010

Secondly, since everything they have learned started with French Haute Cuisine as its base, most of them are sadly ignorant of the origin of basic recipes that were harvested by the French from other cultures as the French Empire grew - allioli is not from Provence, but rather from Catalonia and the Roussillon, and it is traditionally made without egg, hence the name: garlic and oil. A chef who can’t make a lovely, fluffy alloli without using eggs is an abomination. Another example is bouillabaisse: a catch-all term for a traditional assortment of Basque dishes.

[SusanElizabeth1949]

06:11 PM on 05/20/2010

In the first place the word is aioilim and every traditional recipe for it I've ever seen contains egg yolks, like mayonnaise, hollandaise, Bernaise and several others it is an emulsion sauce.

[SusanElizabeth1949]

06:12 PM on 05/20/2010

Sorry I hit the wrong key, the word is spelled aioili

[MaGavteLaNata]

09:19 AM on 05/04/2010

All these “celebrity chefs” really hack me off. First of all, the primary purpose of food is nourishment. Most star chefs, possessing of huge egos and the urge to constantly outdo one another, have forgotten that food is meant to be eaten, not merely oohed and ahhed over as it is presented by the waiter.

[Peets101]

11:22 AM on 05/04/2010

I think you've accidentally wandered into the wrong conversation - this is an article for folks who enjoy the creativity of these restaurants. It's not a moral/ethical issue - it's about new and interesting ways to prepare and present food. There is excess in every field which draws aficionados. You can spend $10k or more for a bicycle - or get one for $50 at WalMart. It's about choices. I like the choices. You don't. So eat what you wish to eat and ease up on the judgments.

[Springbirdgirl]

01:25 PM on 05/04/2010

Although (as you say) "food is meant to be eaten" - the use of all five senses contributes to the person's ability to fully enjoy and sustain what is eaten. Using your philosophy, I assume you would be satified if someone place a pile of visual guano on your dining table?

[Pimpinnati]

07:31 AM on 05/04/2010

Congrats Tom!

[momofvegasgirls]

10:09 PM on 05/03/2010

Congratulations to our friend Claude Le Tohic of Joel Robuchon at MGM Grand Hotel and Casino in Las Vegas (Southwest)!

What an accomplishment, Claude!

[jamie461]

10:06 PM on 05/03/2010

Highands Bar and Grill is phenomenal. Unfortunately, there seems to be an NYC bias in these awards.

[sbmulqueen]

09:14 AM on 05/04/2010

The James Beard Foundation and House is in NYC, he spent his whole life there, working, improving the community and teaching. There are many fine - indeed spectacular - restaurants all over the country (I am in Atlanta), but the reality is that there is a well-deserved bias to NYC.

[SlurmsMcKenzie]

10:49 AM on 05/04/2010

James Beard was born in Portland oregon and spent many years of his life there.It was partialy due to his influence that Portland became the foodie h3ll it is today.

[anniebuddy]

07:51 PM on 05/03/2010

My vote is for Curtis Duffy from Avenues at The Peninsula in Chicago.