“ is validation for what we’re trying to do, but more than that, awards and nominations like this are great to bring more attention to the scene here. Without our hardworking team and supportive community, this would not be possible.” ![]() “We are incredibly humbled to be recognized next to these amazing pioneers in the industry. ![]() “This is truly an honor,” says Jimmy Tung of Bento Group. Nominees will be announced on March 29, and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony on June 5, at the Lyric Opera of Chicago. “After a year of fundamental changes, we look forward to building on the progress made, celebrating those paving a better future for us all - through their talent and craft, service to others, and commitment to a better, more sustainable industry.”Ģ023 marks chef Henry Moso’s third time as a James Beard Award Semifinalist and his second nomination for Best Chef, South. “This is always an exhilarating moment as we kick off the Awards cycle and recognize the outstanding achievements of individuals and teams across the country,” said Clare Reichenbach, CEO of the James Beard Foundation, in a news release. ![]() “It’s a continued pat on the shoulder that’s really rewarding, that tells me how far I’ve come in my career and continues to be motivation to keep going.”Ĭonsidered among the nation’s most prestigious culinary awards, the James Beard Foundation seeks to recognize talent in various layers thereof. “This is definitely motivating me to keep driving my team and my business because we’ve been expanding aggressively and working on different concepts and I just feel blessed,” Moso told the Orlando Sentinel. Left to right: Kabooki executive pastry chef Elih Ostolaza, chef/owner Henry Moso and guest chef Taylor Thornhill of Seattle’s Bateau at the James Beard Foundation’s Taste America dinner, which Kabooki hosted in July.
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