Massachusetts Shut Out of James Beard Award Nominations for First Time
For the first time in years, Massachusetts has been shut out of this year’s James Beard Foundation Restaurant and Chef Awards nominations. Writing for The Boston Globe, Devra First noted, “There is…
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For the first time in years, Massachusetts has been shut out of this year's James Beard Foundation Restaurant and Chef Awards nominations.
Writing for The Boston Globe, Devra First noted, "There is no Massachusetts nominee for outstanding chef, restaurant, restaurateur, baker, bakery, bar, beverage program, hospitality program, or beverage or cocktail professional — awards that salute excellence and longevity — even though 10 candidates from the state made it to the semifinalists round, announced in January. There is no developing talent here either, the Beard Foundation's story goes: no best new restaurant, no best new bar, no emerging chef."
Some states fared better in the Best Chef Northeast category:
- David DiStasi of Materia Ristorante (Bantam, Connecticut)
- Evan Hennessey of Stages (Dover, New Hampshire)
- Thomas Takashi Cooke of Izakaya Minato (Portland, Maine)
- Paul Trombly of Fancy's (Burlington, Vermont)
- Derek Wagner of Nicks on Broadway (Providence, Rhode Island)
First believes that the James Beard Award voting relies on a tired, flawed process. "There's an open call for recommendations, in which anyone, including self-nominating chefs and your Uncle Ed, can participate. Those recommendations go to a national subcommittee, which reviews them and determines the list of semifinalists. Then, subcommittee members, along with judges from each region, visit the semifinalists and vote. The scores are then tabulated, and the nominees announced," she explained.
First has admitted she served as a Northeast judge on the Restaurant and Chef awards committee for years. She served as a committee member from 2016 to 2021 and as chair from 2020 to 2021. She believes the lack of representation from Massachusetts among last year's judges and subcommittee members could be to blame for this year's lack of representation from the Bay State.
First believes that Massachusetts' culinary talent is set within a broader regional context of local acclaim (last year's Michelin results and a strong Boston dining scene). She argues that national awards should better reflect regional excellence, believing that the James Beard Awards should tell America's story with care and intention. Massachusetts' absence, she said, leaves that narrative incomplete.
