James Beard Awards: Celebrating Culinary Diversity

The James Beard Awards are often referred to as the “Oscars of the food industry”. Chefs, journalists and any professional in the food and beverage industry get dressed up and head to Chicago for a magical event. 

Every year, the awards make a point to bring a diverse group of winners into the spotlight, showcasing their remarkable contributions to the culinary and journalistic landscapes. From sommeliers to chefs to journalists, there are voices from all backgrounds to celebrate. Every category has a group of diverse voices who have paved a way for themselves in their respective fields.

This year, we celebrate the achievements of Black nominees who have made significant impacts in their respective fields.

What is the James Beard Awards

The James Beard Awards are far and away the most prestigious awards available to professionals in food and wine. It was established in 1990 by the James Beard Foundation, a non-profit organization whose focus is pursuing excellence in the industry. 

The James Beard Awards recognize exceptional talent and achievement across various facets of the American food system. The awards span a wide range of categories, including Restaurant and Chef Awards (for outstanding chefs, restaurants, new restaurants, and specific regional talents), Media Awards (for cookbooks, broadcast media, and journalism), and Achievement Awards (such as Lifetime Achievement, Humanitarian of the Year, and the newly introduced Impact Awards). 

The awards celebrate, support, and elevate individuals who not only demonstrate culinary excellence but also champion a more equitable, sustainable, and inclusive food culture. Winners receive a medallion and certificate, signifying a significant milestone in their careers and a commitment to the Foundation’s values of “Good Food for Good.”

Notable Nominees

Across the spectrum of awards are a talented group of BIPOC food and beverage professionals. Here we celebrate five Black professionals who have been nominated for James Beard Awards:

Outstanding Professional in Beverage Service: Cassandra Felix

Cassandra Felix is the sommelier for the Two-Michelin-Star restaurant Daniel in New York. She got her start more than 15 years ago in Palm Beach, Florida. Seven years into her career she was a finalist for the Best Young Sommelier competition, in both 2017 and 2018. 

She spent 10 years at The Breakers in Palm Beach before holding positions in Napa Valley California, including a role as Brand Director of Brendel Wines under Lawrence Wine Estates. She holds her Advanced certification from the Court of Master Sommeliers, received the SommCon Young Leaders Summit Scholarship, and was named the Sommelier of the Year by The Hue Society in 2023. 

US Foodways: Ashleigh Shanti

Ashleigh Shanti is a renowned chef and sommelier, highlighting the Black foodways through Appalachian cuisine. Shanti is most known for her appearance on Top Chef Houston in 2022. Her cooking career began in Virginia Beach, Virginia, working her way through the Atlantic region with stops in Charleston and Baltimore. 

However, a camping trip to Asheville, North Carolina set her on her path and passion. During the trip, she saw a display discussing the presence of African-Americans in Appalachia. Her own grandmother and great-grandmother lived in the Appalachian Mountains, so this resonated heavily with her. The rest, as they say, was history. 

She opened a concept with fellow-James Beard Award nominee James Fleer which gave her a voice and platform to share Appalachian cuisine with the world. 

Emerging Chef: Kaitlin Guerin

Kaitlin Guerin is a New Orleans-based pastry chef, currently the Executive Pastry Chef and Owner of pop-up bakery Lagniappe Baking. Before she pursued a culinary career, Guerin focused on her passion for modern dance and moved to California to pursue dance. However, in 2018, needing a change, she dropped everything and enrolled in the Culinary Institute of America. 

A family crisis took her back to her hometown of New Orleans, where she thought she would spend just a few months. However, as the COVID-19 pandemic closed down the country, New Orleans became a more long-term plan. 

She founded Lagniappe Baking and became a rising star in the pastry scene. 

Outstanding Bar: Chad Williams (Lover’s Bar)

Chad Williams and his wife Hanna own the Philadelphia restaurant Friday Saturday Sunday, which houses their drink concept, Lover’s Bar. The restaurant is one of the longest running restaurants in Philadelphia, with previous ownership for the last 40 years. 

Chad is a chef who worked his way up through kitchens in DC after attending Howard University for anthropology. The duo met in 2007 at Amada in Philadelphia and married in the kitchen of their new restaurant in 2016. 

The two also won the James Beard Award for Outstanding Restaurant in 2023.

Journalism- Home Cooking: ​​Danielle Dorsey

Danielle Dorsey, or “Danielle Dorky” as she playfully brands herself, is the Senior Editor of the Los Angeles Times. She was previously the West Coast Editor for Thrillist and her work is in many top-tier publications including Essence, Travel Noir, Travel+Leisure and more. She has also appeared in radio shows, including Good Day LA and All Things Considered. 

In addition to covering the food and drink scene in California, Danielle covers food culture, history, current events and more.  

Celebrating Diversity

The James Beard Awards celebrate a remarkable array of talent and creativity within the culinary world. From chefs redefining regional cuisine to journalists telling compelling food stories, this year’s winners exemplify excellence and innovation.

These accolades don’t just honor individual achievements. Further, they highlight the broader impact of diversity and representation in the culinary arts. As we celebrate these winners, we remember the power of food to bring people together, tell stories, and inspire change.

The achievements of the James Beard Awards showcase the vibrant contributions of Black creatives in the culinary and beverage world. As we look to the future, we are excited to continue supporting and celebrating the innovators who shape our culinary experiences.

This year’s awards will be June 14-16. The awards kick off with the media awards on June 14. The impact awards are on June 15 and the chef and restaurant awards on June 16.