Two San Antonio chefs, Bruce Auden of Biga on the Banks and Jason Dady of Jason Dady Restaurants, are among the semifinalists for this year’s James Beard Foundations Awards, which honor excellence in the food service industry.
The Esquire Tavern, 155 E. Commerce St., is also a semifinalist in the category of Outstanding Bar Program.
The finalists will be announced March 19, with the awards handed out on May 7.
Auden is a semifinalist in the category of Best Chef in the Southwest for Biga on the Banks, 203 S. St. Mary’s St. He has been a finalist in the category several times in the past.
Paul Qui of Austin’s Uchi and “Top Chef” contender is also among the semifinalists, as is Maiya Keck of Maiya’s in Marfa, Bruno Davaillon of the Mansion on Turtle Creek in Dallas, Manabu Horiuchi of Kata Robata in Houston, Anita Jaisinghani of Indika in Houston, Hugo Ortega of Hugo’s in Houston, and Teiichi Sakurai of Tei-An in Dallas.
Dady, meanwhile, in a semifinalist in the category of Outstanding Restaurateur, which covers all of his food ventures, including Bin 555, Tre Trattoria, Two Bros. BBQ Market and the DUK Truck as well as the recently closed Lodge Restaurant of Castle Hills. Another Texan on the list is Nick Badovinus of Flavor Hook in Dallas.
Bryce Gilmore of Barley Swine in Austin and Grant Gordon of Tony’s in Houston are on the semifinalist list of Rising Star Chef of the Year.
Stephan Pyles of Stephan Pyles in Dallas and Sustenio in San Antonio is among the semifinalists for Outstanding Chef.
Outstanding Pastry Chef semifinalists include two from Texas: Julieta V. Adauto of Orange Peel Pastries, Cakes & More of El Paso and Philip Speer of Uchi.
Another Texas semifinalist is Café on the Green at Four Seasons Resort in Irving for Outstanding Wine Program.
The foundation has also announced that Charlie Trotter of Chicago will receive its Humanitarian of the Year Award while Wolfgang Puck will receive the Lifetime Achievement Award.
For the full list of semifinalists, click here.