In the independent restaurant industry, leadership extends far beyond the kitchen. There are countless individuals who contribute to the American culinary landscape every day, bringing their craft and dedication not just to the plate, but to their communities and beyond. The James Beard Awards® presented by Capital One recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, and a demonstrated commitment to equity, community, sustainability, and a culture where all can thrive. As we look back on the 2024 James Beard Awards®, we reached out to winners of the regional Best Chef Award presented by Capital One to hear about their proudest achievements and connection to their local communities as they reflect on their recent wins.
JBF: As a culinary leader, what are you most proud to have brought to your community?
Valerie Chang, Best Chef: South: As a culinary leader, I’m most proud of adding Maty’s to the Miami community. We focus on telling the story of our humble beginnings while supporting our farmers as much as we can throughout the year.
By working closely with local farmers and producers we hope to help strengthen our local economy while educating our community [about] what the richness of the Miami soil and [those who work it] can provide.
Gregory Gourdet, Best Chef: Northwest and Pacific: Shining a light on Haitian cuisine is extremely fulfilling. These are recipes I grew up eating and enjoying, but only a small percentage of Americans have ever enjoyed the vibrant flavors of Haiti and the Caribbean. I am so proud that Kann can be a path to the discovery of new flavors, and techniques alongside culinary and cultural histories.
Lord Maynard Llera, Best Chef: California: As a culinary leader, I take immense pride in putting Filipino cuisine on the map, not just locally, but globally as well. I am proud to have elevated our cuisine. It has been a proud journey of hard work, passion, and relentless determination. This accomplishment and milestone pave the way for young chefs, encouraging them to keep pushing forward and reminding them that with perseverance, they too can make a lasting impact.
Christina Nguyen, Best Chef: Midwest: I’m proud to have shared a little slice of the food and flavors I love the most from Southeast Asia with our community at our restaurant Hai Hai. It’s been a joy to have people share my enthusiasm for the flavors of an area I hold dear to my heart, where my parents were born, a place that has been a big part of my personal journey.
Harley Peet, Best Chef: Mid-Atlantic: Earlier in my career, I spent time in Europe learning about international marine sourcing and witnessing the impacts of overfishing. This experience awakened me to my role as a chef in promoting eco-friendly practices. I became an advocate for sustainable seafood sourcing and protecting waterway ecosystems, especially the Chesapeake Bay and its tributaries.
It's been important to me to foster responsible sourcing by building relationships with longtime purveyors, [which] has helped create a change in how people dine in Easton, Maryland, while also benefiting the environment.
Paul Smith, Best Chef: Southeast: I feel as if I've brought a sense of pride to West Virginia. This award is so incredibly special to me, but more importantly, it's made our entire state feel the pride that I have for my community. We are America’s best kept culinary secret. West Virginia is about food, music, and stories. I am telling our story through my food.
David Standridge, Best Chef: Northeast: The food is the fun part for me, but I’m most proud of the people. We’re showing that a restaurant can be successful at this level [while] using only local wild and sustainable seafood, and that is a big deal. But I’m even more proud of what we’ve created here: a sustainable workplace and a special community of partners that are committed to working towards the same goals.
Matt Vawter, Best Chef: Mountain: Opening Rootstalk in 2020 was a deeply personal journey for me, as it brought me back home to Summit County. I wanted to bring home what I had learned from my time cooking at restaurants in Denver, share it with my community, and create a place [so that] cooks don't have to leave the mountains to find career-growing opportunities.
It's incredibly rewarding to provide locals and visitors with dining experiences that not only showcase high-quality techniques and seasonal ingredients from Colorado farmers, ranchers, and purveyors but also offer the same level of hospitality you'd find in a bigger city.
To learn more about the James Beard Awards® and how to submit an entry for consideration in the 2025 Awards, visit our Awards page. We’re grateful to our proud partners and the official credit card and banking partner of the Foundation, Capital One, for presenting the Best Chef Award and the 2024 James Beard Awards®.
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Yasmin Hariri is branded content manager at the James Beard Foundation.
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