Four Central Florida chefs have been nominated for Best Chef: South in the prestigious James Beard Awards. Scott Hunnel of Victoria & Albert?s at Disney?s Grand Floridian Resort & Spa in Lake Buena Vista, James Petrakis and Julie Petrakis of The Ravenous Pig in Winter Park, and Henry Salgado of the Spanish River Grill in New Smyrna Beach are among the 20 regional seminfinalists for the award. At 2 pm on March 19 at the Venetian and The Palazzo in Las Vegas the five finalists will be announced in the chef categories as well as other categories in the James Beard Foundation awards. The winners will be honored at a gala awards ceremony and reception May 7 at Lincoln Center?s Avery Fisher Hall in New York City.
Chef Scott Hunnel
Other Florida chefs who made the roster of semifinalists for ?Best Chef: South? include Greg Baker of The Refinery in Tampa, Clay Conley of B?ccan in Palm Beach, Paula DaSilva of 1500? at the Eden Roc Renaissance Miami Beach in Miami Beach, Chad Johnson of SideBerns in Tampa, Jeff McInnis of Yardbird Southern Table & Bar in Miami Beach, Sergio Navarro of Pubbelly in Miami Beach, and Jeanie Roland of The Perfect Caper in Punta Gorda.More?nods to Florida?s dining scene came from Jarrod Verbiak?s nomination for Rising Star Chef Chef of the Year. Verbiak is chef at DB Bistro Moderne at the JW Marriott Marquis in Miami. Virginia Philip, Virginia Philip Wine Shop & Academy in?West Palm Beach, was nominated in the category for Outstanding Wine & Spirits Professional. Caf? Boulud at the Brazilian Court Hotel in Palm Beach is a semifinalist for Outstanding Service.
Chefs James and Julie Petrakis
Hedy Goldsmith of Michael?s Genuine Food & Drink in Miami is up for Best Pastry Chef. In the Best New Restaurant category, Yardbird Southern Table & Bar in Miami Beach received a nod. And Richard Gonzmart of the Tampa-based The Columbia restaurant chain is a semifinalist for Outstanding Restaurateur.Founded in 1986, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America?s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts.
Chef Henry Salgado
Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City?s Greenwich Village as a ?performance space? for visiting chefs.
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