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 Celebrity Chef and New Orleans Native Emeril Lagasse
Along with 19 other restaurants from the Crescent City (including chefs from Commander's Palace, Antoine's and Emeril Lagasse himself), they'll be jointly catering the post-ceremony reception as part of this year's theme "New Orleans: A Culinary Legacy." While the sumptuous feast always focuses on a distinct cuisine, this year the bacchanal will reflect more than a stylistic gesture, as a portion of the proceeds will be donated to a charitible fund established to support the rebuilding of the New Orleans restaurant community (in addition to the annual mission of raising funds for the host James Beard Foundation). The ceremony kicks off at 5:30 pm, with native New Orleanian Cokie Roberts, of ABC News and NPR, serving as Master of Ceremonies. The reception afterward, with Bayona's Susan Spicer as Executive Chef, usually begins at approximately 8:15.
 Best Chef: NYC Winner Dan Barber of Blue Hill  BEST INTERNATIONAL COOKBOOK: "Molto Italiano" by Mario Batali  AMERICA'S CLASSICS: Gary Greengrass of Barney Greengrass  OUTSTANDING RESTAURATEUR: Daniel Boulud of Cafe Boulud  BEST PASTRY CHEF Johnny Iuzzini of New York's Jean Georges
BEST CHEF: NEW YORK CITY
Dan Barber, Blue Hill
BEST NEW RESTAURANT
Danny Meyer, The Modern
OUTSTANDING CHEF
Alfred Portale, Gotham Bar & Grill
OUTSTANDING PASTRY CHEF
Johnny Iuzzini, Jean Georges
OUTSTANDING RESTAURATEUR
Daniel Boulud, The Dinex Group
AMERICA'S CLASSICS:
Gary Greengrass, Barney Greengrass
OUTSTANDING WINE AND SPIRITS PROFESSIONAL
Daniel Johnnes, Dinex Group, NYC
OUTSTANDING RESTAURANT DESIGN
Designer: Carol Bentel, Paul Bentel, Peter Bentel, Susan Nagle
Design Firm: Bentel & Bentel Architects/Planners LLP
Project: The Modern
OUTSTANDING RESTAURANT GRAPHICS
Designer: Matteo Bologna and Andrea Brown
Design Firm: Mucca Design Corporation
Project: Sant Ambroeus
--A complete list of award winners can be found at www.starchefs.com
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