Explore where to find the top female chefs across the U.S.
The James Beard Awards are the food world's equivalent to the Oscars, a highly sought-after honor among American chefs and food professionals each year.
Historically, the awards have been dominated by men running fine dining establishments. Out of 361 awards given over 27 years, only 81 have been won by women.
At the 2017 ceremony in Chicago, the tide seems to be turning. This year, 27% of the semifinalists were women, up from 19% in 2009, including chefs, pastry chefs, restaurateurs, beverage professionals, and producers.
Two of the 10 nominees took home honors on Monday night – Sarah Grueneberg, chef/owner of Monteverde in Chicago, won Best Chef/Great Lakes, and Rebecca Wilcomb, chef de cuisine at Herbsaint in New Orleans, won Best Chef/South.
Win or lose, these nominees are known for their innovative and flavorful food and drinks – you can always expect something delicious.
Here are 10 incredible American women shaping the culinary world, along with their top food and drink recommendations.
Sarah Grueneberg, Chef/Owner, Monteverde, Chicago
The 2017 Best Chef/Great Lakes winner, Sarah Grueneberg, hails from Texas and opened Monteverde Restaurant & Pastificio in Chicago in November 2015, marking her first venture as a restaurateur.
Before opening Monteverde, Grueneberg honed her skills at Brennan's of Houston and later moved to Chicago in 2005 to work under Tony Mantuano at Spiaggia, becoming its executive chef in 2010.
“Growing up in Houston in the early ’90s, there weren't many chef-driven restaurants,” she recalls. “When the Food Network came along, that was a game changer. I was around 11 or 12, watching Emeril [Lagasse] and thinking, 'This guy’s amazing – I could be a chef!'”
Must-try dish at Monteverde: The tortelli verde is crafted with winter spinach, Parmigiano-Reggiano, roasted white miso, Piedmontese hazelnuts, and lemon. “It’s one of my favorite dishes we’ve ever offered,” says Grueneberg.
The pasta is made fresh to order – within just three minutes of preparation, it’s served hot to guests.
Favorite dish from another chef: The prawn nigiri at Tokyo’s Sushi Sawada, where Chef Koji Sawada and his wife run an intimate spot serving some of the finest sushi in the city.
“The prawns were presented to us live, then he steamed them,” she recalls.
Sawada then cleaned the prawns, removed the heads, dipped them in batter, fried them, butterflied the bodies, stuffed them with sushi rice, reassembled them, and finally sliced them into nigiri pieces.
“Witnessing the meticulous care he took in preparing them was a special moment.”
Monteverde Restaurant & Pastificio, 1020 W Madison St, Chicago, IL 60607; +1 312-888-3041
Rebecca Wilcomb, Herbsaint, New Orleans
The 2017 Best Chef/South winner, Rebecca Wilcomb, is the chef de cuisine at Herbsaint, the flagship restaurant of Executive Chef Donald Link in New Orleans, where she has worked since 2008.
“I absolutely love making gnocchi. It’s something we do every morning at Herbsaint. It’s a ritual for me—a time to pause, reflect, and mentally prepare for the day ahead.”
Must-try dishes at Herbsaint: The gumbo, naturally. “We alternate between duck and andouille gumbo and chicken and andouille gumbo,” says Wilcomb. “It’s deep, rich, and incredibly satisfying.” She also recommends the lamb and mushroom lasagna, along with the Sicilian beef with anchovies and olives, which has quickly become a new favorite.
Favorite dish from another chef: The Txipiron “Encebollado” at Txikito in New York City. “It’s a dish of tender squid ribbons quickly cooked with sweet onions, resembling delicate pasta. It’s absolutely perfect and delicious.”
Herbsaint, 701 St. Charles Avenue, New Orleans, Louisiana 70130; +1 504-524-4114
Gabrielle Hamilton, Prune, New York City
The only woman nominated in the national Outstanding Chef category, Gabrielle Hamilton remains hands-on in the kitchen at Prune, the intimate restaurant she opened in 1999 on Manhattan’s East First Street.
Hamilton has generally avoided the spotlight of television food shows and the celebrity chef status that often comes with it. Yet, she has authored a book, drawing on her MFA in fiction writing.
A true storyteller, Hamilton’s Beard award-winning memoir, “Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef,” is regarded by Anthony Bourdain as the best chef memoir ever written.
Must-have drink and dish at Prune: “Strangely enough, it’s the gin and tonic paired with the shaved celery salad on blue cheese toast.”
“You might think it’s impossible to ruin a gin and tonic, but with bad ice, an off-balance gin-to-tonic ratio, flat or syrupy tonic, gin overwhelmed with too many botanicals, and stale limes from the day before, you end up with a sad excuse for a cocktail.”
“But I adore ours. We take care to avoid all those pitfalls.”
“The celery salad is sharp, fresh, and bold, with garlic, lemon, and shaved scallions, served on warm, buttered toast with a slice of creamy, salty Cambozola blue cheese.”
“It’s hard to explain how just three simple ingredients come together to create something so delicious, but that’s the Prune philosophy – less is more.”
Favorite dish from another chef: “Lately, I can’t stop thinking about that tuna and foie gras dish at Le Bernardin. Jesus. Christ.”
Prune, 54 E 1st St #1, New York, NY 10003; +1 212-677-6221
Belinda Leong, b. Patisserie, San Francisco
Nominated in the Outstanding Baker category, Belinda Leong, alongside her business partner and fellow pastry chef Michel Suas, initially started in savory cooking. However, she found more joy creating soufflés and crème brûlée desserts at Restaurant Gary Danko in San Francisco.
After eight years as pastry chef there, Leong trained with some of Europe’s top pastry chefs. Upon returning, she studied at the San Francisco Baking Institute, founded by French pastry chef Suas after relocating to the U.S. The two became partners and opened b. Patisserie together in 2013.
b. Patisserie’s must-try item: The kouign-amann – a Breton pastry, meaning “butter cake,” which helped make b. Patisserie a standout in San Francisco.
Favorite dish from another chef: The Hazelnut by Cédric Grolet at Le Meurice in Paris.
b. Patisserie, 2821 California Street, San Francisco, CA 94115; +1 415-440-1700
Amy Brandwein, Centrolina, Washington, D.C.
Nominated for Best Chef in the Mid-Atlantic region, Amy Brandwein has helmed multiple Italian restaurants and even triumphed over Chef Masaharu Morimoto on the TV show 'Iron Chef America.'
In 2015, Brandwein opened Centrolina, a seasonal Italian restaurant and market in Washington, D.C., which has quickly become a popular destination for business lunches.
“When I walked into my first professional kitchen at Galileo, Roberto Donna’s restaurant in Washington, D.C., I was captivated by the energy and intensity. I knew then there was no turning back,” she says.
Centrolina’s must-try dish: Tagliolini with wood-roasted mushrooms. “The pasta is made with a rich reduction of pinot nero and truffles, and the shiitake mushrooms come from Virginia,” says Brandwein. “The dish is smoky, earthy, and luxurious, without being overly heavy.”
Favorite dish from another chef: “The best meal I’ve had in the last few years was at Hanjan in New York. The food was so fresh and vibrant, the execution was flawless, and the flavors were light yet complex.”
“The crispy rice cakes had the perfect texture and a wonderful balance of sweet, sour, and spicy. The pork dumplings – yes, I’ve had them elsewhere, but these were unmistakably fresh and absolutely delicious.”
Centrolina, CityCenterDC, 974 Palmer Alley NW, Washington, DC 20001; +1 202-898-2426
Missy Robbins, Lilia, Brooklyn, New York
Nominated for Best Chef in New York City, Missy Robbins grew up surrounded by food and hospitality, with grandparents who owned a resort in Wisconsin and parents who took her to fine dining establishments.
After serving as executive chef at various restaurants, Robbins opened Lilia in January 2016 to showcase her focus on seasonal Italian cuisine.
“Every restaurant I worked at played a major role in shaping my career,” Robbins says. “Spiaggia was particularly important for my Italian education. It was the first time I cooked Italian food on my own in the U.S. and my first big executive chef role. Tony [Mantuano] is my greatest mentor.”
Lilia’s signature dishes: “The Mafaldine pasta and wood-grilled bass are staples on the menu that people return for again and again.”
She also suggests the grilled clams and the seasonal ramp dishes. “Lilia is the most authentic expression of my cooking, where I’ve really discovered my style. Every dish on the menu is there because I truly enjoy it,” she explains.
Favorite dish from another chef: “Uncle Boon’s on Spring Street in Manhattan is always a top pick. Their Thai food is exceptional. The sausage, in particular, is unbelievable – it instantly reminds me of the dishes I had in Thailand.”
Lilia, 567 Union Ave, Brooklyn, NY 11222; +1 718-576-3095
Kelly Fields, Willa Jean, New Orleans, Louisiana
Nominated for Outstanding Pastry Chef, Kelly Fields, a South Carolina native, has worked with renowned New Orleans chefs Susan Spicer and John Besh, taking a break from Besh’s restaurant group after Hurricane Katrina.
Still a part of Besh’s group, but now as chef and partner, Fields opened Willa Jean in August 2015, offering both savory dishes and sweet desserts.
“John Besh hired me as the pastry chef at Restaurant August based on a handshake alone,” Fields recalls.
“He’s never wavered in his support and belief in me, encouraging me to strive for excellence in every challenge. John taught me the true meaning of hospitality, of serving with sincerity. As I transition into restaurant ownership, his example of leadership and mentorship motivates me every day to invest in my own team,” she says.
Willa Jean’s must-try dishes include New Orleans BBQ shrimp, Frozen Pimms Cup, Cookies + Milk, and their signature red velvet cake.
Favorite dish by someone else: Angela Pinkerton’s ‘soda pop’ at Eleven Madison Park completely transformed the way I approach cooking. It was a stunning dish – both technically impressive and full of bright, simple, nostalgic flavors.
What stood out most, though, was how much fun Chef Pinkerton seemed to be having in the kitchen, alongside her team.”
Willa Jean, 611 O’Keefe Ave, New Orleans, LA 70113; +1 504-509-7334
Diane Flynt, Foggy Ridge Cider, Dugspur, Virginia
Nominated in the Outstanding Wine, Spirits, or Beer Professional category, Flynt is a trailblazer in the cider industry. She was among the first to plant cider apple trees in the Southern Appalachians back in the late 1990s.
A 2013 article in The New York Times helped put cider – especially her Foggy Ridge Serious Cider – on the map.
Foggy Ridge’s must-try cider: “I recommend starting with our Foggy Ridge First Fruit Cider, a field blend of heirloom apples harvested early each fall. It includes the Hewe’s crab apple, which was once cultivated at Monticello by Thomas Jefferson, and Parmar, an old Virginia brandy apple.”
Favorite non-cider drink made by someone else: “I really enjoy Claude Thibaut’s sparkling wine from Virginia, Thibaut-Janisson. The state’s wine industry is thriving, with many talented growers and winemakers.
“I also love Chatham Vineyard’s Church Creek Chardonnay (100% stainless steel) from the Virginia coast, or anything from Blenheim Vineyards near Charlottesville, Virginia.”
Favorite dish by someone else: “I would gladly walk miles for Sean Brock’s vegetables, but his pig ear appetizer at Husk in Charleston is the ultimate Southern street food – spicy, salty, chewy, packed with deep flavors, and messy enough to make it even better.”
Foggy Ridge Cider, 1328 State Rd 656, Dugspur, VA 2432; +1 276-398-2337
Camille Cogswell, Zahav, Philadelphia
Though Zahav had already been open for seven years before 26-year-old pastry chef Camille Cogswell joined in December 2015, the Rising Star Chef nominee has undeniably left her imprint on Mike Solomonov and Steve Cook’s renowned Philadelphia restaurant dedicated to Israeli cuisine.
“I’m always learning from everyone I work with and those who inspire me,” Cogswell says. “I’m starting to develop my own style and dishes that I’m proud of, but I’m not rushing the process.”
Zahav must-have dessert: Her rendition of Konafi, a classic Israeli dessert made with layers of shredded phyllo dough (kataifi) stuffed with cheese, topped with syrup and ground pistachios.
“At times, it’s filled with chocolate ganache, but currently it features a pastry cream infused with labneh yogurt and sachleb (ground orchid root). The creaminess is reminiscent of traditional cheese, but it’s lighter, more delicate, and modern. We serve it with orange sherbet, Cara Cara orange marmalade, and crushed Sicilian pistachios.”
“It’s a truly unique and special dessert in Israeli culture, and you won’t find it many places in the U.S.”
Favorite dessert made by someone else: “The desserts at Del Posto in New York are always incredible, thanks to Pastry Chef Justine MacNeil. On my most recent visit, my favorite treat was a simple lemon ricotta torta, paired with seasoned walnuts, white wine poached pears, a touch of thyme, and a black pepper sheep’s milk ricotta gelato.”
Zahav, 237 St James Pl, Philadelphia, PA 19106; +1 215-625-8800
Caroline Styne, The Lucques Group, Los Angeles
Caroline Styne, nominated for Outstanding Restaurateur, is a Los Angeles native who launched her first food product company in 1989 at just 22. Her partnership with chef Suzanne Goin a couple of years later formed a dynamic restaurant duo.
Together, they opened their flagship restaurant, Lucques, in 1998, followed by a.o.c. in 2002, Tavern in 2009, and several other restaurants since. Styne isn't just a co-owner – she has been the group's wine director from day one.
When I was 25, after selling my stake in my food product company, I found myself sitting in a lively Santa Monica café. It was in that moment that I realized my true calling: I wanted to create a space just like that one – a warm, inviting place where people could gather, relax, celebrate, and simply feel at home.
Must-have dish: This is a tough one, like picking a favorite child. But if I had to choose, I’m absolutely in love with one of our platters at a.o.c.: grilled whole fish served with coconut rice, bok choy, lemongrass sambal, and peanuts.
Favorite restaurant run by someone else: Republique in Los Angeles. The vibe and energy of the space are unmatched, and the history of the building adds so much charm – it was once home to Nancy Silverton’s Campanile and La Brea Bakery. It’s the perfect blend of bar, bakery, fine dining, casual lunch spot, and a wine lover’s dream all rolled into one.
Favorite restaurant wine program by someone else: La Ciau del Tornavento in Barbaresco, Italy. This place is a wine enthusiast’s paradise, and that’s an understatement. Their wine cellar is vast, stunning, and stocked with every major wine and vintage you could dream of, including every bottle size imaginable.
Lucques (first restaurant), 8474 Melrose Ave, West Hollywood, CA 90069; +1 323-655-6277
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