Gwen Fowler



S.C. chef, restaurant and author are finalists for James Beard Awards

Posted 3/18/2013 8:25:00 PM

A Charleston chef, restaurant and cookbook author are in the running for top national honors in the 2013 James Beard Foundation Awards

Chef Sean Brock of Husk and McCrady’s is one of five finalists for the nation’s Outstanding Chef.

The Ordinary, the new restaurant of Chef Mike Lata and business partner Adam Nemirow, is one of five finalists for Best New Restaurant.

“Mastering the Art of Southern Cooking” by Nathalie Dupree of Charleston and Cynthia Graubart of Atlanta, is one of three cookbooks vying for a book award in the category of American Cooking.

This was the second year that Brock was picked as a semifinalist for Outstanding Chef. He was named Best Chef in the Southeast in 2010, and Husk was a semifinalist for best new restaurant in the 2011 competition.

Other finalists for Outstanding Chef are: David Chang of Momofuku Noodle Bar, New York City; Gary Danko of Restaurant Gary Danko, San Francisco; Suzanne Goin of Lucques, West Hollywood; and Paul Kahan of Blackbird, Chicago.

The Ordinary opened in December; Lata and Nemirow also own FIG in Charleston. Other restaurants that are finalists for Best New Restaurant are: Empellón Cocina of New York City; Grace of Chicago; Rich Table of San Francisco and State Bird Provisions of San Francisco.

Dupree and Graubart’s cookbook was published in November. The two other finalists in the American Cooking category are “Fire in My Belly” by Kevin Gillespie and David Joachim and “Southern Comfort: A New Take on the Recipes We Grew Up With” by Allison Vines-Rushing and Slade Rushing.

Three Charleston chefs were semifinalists for Best Chef Southeast this year but weren’t among the five finalists. They are Chef Jeremiah Bacon of The Macintosh, Chef Craig Deihl of Cypress and Chef Joshua Keeler of Two Boroughs Larder

The Book Award winners will be announced on May 3, and the restaurant and chef awards will be announced on May 6, both in New York City.