with his Roasted Lobster Tail with Apple and Lobster Ravioli and Apple Sauce from London, England
With his Roulade of South Carolina Quail with Savoy Cabbage, Foie Gras, and Sage with Natural Juice from Slurping Turtle in Chicago, IL
Roasted Rack of Lamb with Fava Beans and Zucchini Spaghetti and Basil Sauce from Garcia & Rodgrigues in Rio de Janeiro, Brazil
With his Grilled Salmon with Bread Salad and Grilled Figs from Dahlia Lounge - Seattle, Washington
Congratulations to the Great Chefs Who Won A 2014 James Beard Award!
Best Chef South: Ryan Prewitt, Peche, New Orleans & Sue Zemanick, Gautreau's, New Orleans -- Best Chef Southwest: Chris Shepherd, Underbelly, Houston -- Best Chef Midwest -- Justin Aprahamian -- Best New Restaurant: Peche, New Orleans -- Lifetime Achievement Award: Sirio Maccioni, Le Cirque NYC -- Who's Who F & B: John Besh --Book Awards; Baking & Dessert: "The Art of French Pastry" Jacquy Pfeiffer