The James Beard Awards, held annually and presented by the James Beard Foundation, have been considered the creme de la creme of the American food scene since they began in 1990. Named for ground-breaking cookbook author and teacher James Beard, often referred to as the “Dean of American Cookery,” these awards are undoubtedly the top platform of recognition sought for any food and beverage professional working within North America. They pay tribute to the Beard legacy each year, honoring the talents of chefs, restauranteurs, authors, and journalists positioned at the forefront of America’s food culture.
And so, in 2024, this vaunted tradition lives on, and the vibrant culinary scene throughout Maine is once again thrust into the national spotlight. The state’s chefs and restaurants made a strong showing among this year’s semifinalists for the James Beard Awards—proof of their dedication, innovation, and pursuit of culinary excellence.
Some of those standouts include Joe Robbins from Bissell Brothers Three Rivers Kitchen in Milo, who was nominated in the Emerging Chef category. Robbins’s nomination stems from his use of modern culinary techniques mixed with hyperlocal and indigenous ingredients to bridge foods from the past with a modern day flavor. Read our story on Joe Robbins.
Pioneering a case for itself in the Best New Restaurant category, Alna Store in Alna proves that even the out-of-the-way places in Maine can yield remarkable dining experiences. The nomination of Alna Store says everything about the flair and level of quality that small-town Maine restaurants provide.
A highly esteemed bakery from Portland, ZU Bakery, claims the state as a reigning power in artisanal baking with its recognition in the Outstanding Bakery category.
In the Outstanding Pastry Chef or Baker category, Atsuko Fujimoto of Norimoto Bakery, Portland, is awarded for exceptional skills and innovation in pastry creations, making Maine a destination for the best in pastry arts.
Woodford Food & Beverage in Portland is nominated in the Outstanding Hospitality category, recognizing Maine’s dedication not just to good food but also to creating a hospitable, memorable dining experience.
Lastly, Jake Stevens of Leeward in Portland has been nominated for Best Chef: Northeast, which nods to his artistry and passion for handmade pasta and Italian-inspired cuisine.
These nominations aren’t individual wins but reflect Maine’s collective pride for quality, sustainability, and culinary innovation. From its reaches of lush farmlands and vibrantly charged local markets to the progressive cuisine and skillful artisans, Maine’s rich tapestry of food culture is celebrated.
In the meantime, let’s take a moment to appreciate and support these local heroes who keep raising Maine’s culinary scene while we wait for the final results. Indeed, their recognition at the James Beard Awards makes our state proud – and should be a shining light of inspiration for the next generation of chefs and restauranteurs who will continue our state’s well-deserved culinary tradition.
