Latest news with #BeardAwards
Eater
12-06-2025
- Business
- Eater
Getting to Know Aria's New Owner
Aria in Buckhead has experienced a whirlwind of activity in the past couple of months. The restaurant recently announced its new executive chef, Joseph Harrison, from Savannah's Common Thread. The team is heading to the James Beard Award ceremony in Chicago on June 16 to find out if they've won the award for Outstanding Hospitality. It is the only restaurant in Georgia to be named a finalist this year. All of the excitement comes on the heels of renowned chef and owner Gerry Klaskala announcing his retirement after 25 years of opening Aria. Klaskala's last service is this Saturday. The person taking the reins is the new owner, Andrés Loaiza, a longtime general manager and sommelier of the restaurant, who began there in 2007. We sat down with Loaiza to find out what his plans are for the Atlanta institution ahead of the Beard Awards. Henna Bakshi, Eater: What does an Andres reign over Aria look like? What can we expect? Andrés Loaiza: Aria has been a part of Atlanta for 25 years, and a big reason for that longevity is our ability to stay true to the experience we want to deliver, while continuing to evolve. This next chapter is an opportunity to do just that: to embrace thoughtful evolution, to refine the details, and to elevate the elements that make a dining experience memorable. It's not about changing who we are; it's about making what we do feel even more special. Are there any changes in staffing? Yes. Remy Loet, who's been with us for over two years, has stepped into a new role as Senior Sommelier. At Aria, we love wine, and this new position is designed to reflect that. Our goal is to enhance the guest experience by having someone in the dining room whose sole focus is sharing that passion. Remy's focus will be on connecting with guests at the table — helping them navigate the wine list, and finding a special bottle or wine pairing. (Since this conversation, the team has brought on Harrison as the new executive chef. He begins on June 18. Renovations to the restaurant's interior and exterior are also expected.) What does it mean to get the James Beard nod for hospitality? Oh, it's huge. I am just so proud of the accomplishment of our team, their hard work, and their commitment to creating an experience that feels warm and genuine for every guest who walks through our doors. They have worked very hard to get to this point, and I think it makes our path forward even clearer: stay focused on the guest, see the person, make the moment matter, and create a memorable experience. Help us understand: What is hospitality in restaurants? I think we all know good hospitality intuitively; we feel it. We feel at ease. We feel cared for. I think in restaurants, hospitality is a mindset — one centered around authenticity, positivity, mindfulness, and generosity of spirit. As patrons, we sense that mindset, and it gives us comfort. Gerry Klaskala tells a great story about going to a dinner party years ago. He didn't know that part of town and was a little nervous about who might be there. But when he rang the doorbell, the host opened the door, threw up his arms, and shouted, 'Gerry!'— then gave him a big hug. All of that nervousness disappeared instantly. That's great hospitality. It's the feeling of being seen, welcomed, and genuinely cared for. It's the sense that someone is fully committed to making you feel at home. We just celebrated Gerry's retirement. What has it been like working with him? What's your retirement message to Gerry? What an education it's been. Everyone knows Gerry as a gifted chef and operator, but fewer realize just how many people he's mentored along the way. He's the one so many in Atlanta's restaurant community turn to for advice when they are trying to deal with an issue or think their way through a problem. Now imagine spending 12 hours a day, five or six days a week, alongside someone like that for 18 years. It's been nothing short of a privilege. 'Gratitude' hardly covers it. Gerry, enjoy this next chapter. You've earned every moment of it. The legacy you leave behind is one we'll honor and build upon with care and pride. I'll miss seeing you every day, but your presence lives on in the spirit, values, and heart of Aria. We love you. And if you ever need help with your iPhone, I'm only a call away. See More:
Yahoo
08-04-2025
- Entertainment
- Yahoo
Finalists for 2025 James Beard Awards Include 5 L.A. Restaurants and Chefs
The finalists for the annual James Beard Awards were announced April 2. Named after the renowned American chef, James Beard, this foundation has been around since 1990. The James Beard Foundation presents awards annually honoring excellence in culinary arts, hospitality and Beard Awards are the nation's most prestigious food and beverage awards. The Foundation has honored numerous excellent chefs over the years such as Wolfgang Puck, Rick Bayless and many Angeles made a mark on the semifinalist list, released in January. Los Angeles businesses and professionals received nominations in 12 categories. The narrowed down finalists, however, still have significant L.A. representation. Daniel Castillo, Heritage Barbecue, San Juan Capistrano, CaliforniaJon Yao, Kato, Los Angeles, California Gusto Bread, Long Beach, California Strong Water, Anaheim, California Tobin Shea, Redbird, Los Angeles, California L.A. is known for its diverse and eclectic food scene. The city has always been revered as a culinary powerhouse and this year's representation in the list of finalists shows its growing influence on the country's culinary scene. However, the James Beard Foundation has not gone without controversy. In 2020, staff members of the foundation sent a letter requesting better pay and a greater emphasis on diversity and equity within the company and leadership team. The leaked letter, that can be found here, led to the 2020 and 2021 awards being Foundation addressed the issue by conducting an internal review and making the voting process more inclusive and also altering the Best Chef category to operate regionally allowing for a more diverse range of talent to be honored. The awards are introducing a new award this year called the 2025 Impact Award. This award honors organizations dedicated to a 'more equitable, sustainable, and economically viable restaurant industry and food system,' according to the JBF website. The 2025 James Beard Awards will be presented June 16 and held at the Lyric Opera House of Chicago.
Yahoo
02-04-2025
- Entertainment
- Yahoo
Bardea's Antimo DiMeo doesn't make finalist cut for James Beard's coveted Best Chef award
Antimo DiMeo, chef and co-owner of Wilmington's Bardea Food & Drink, was not among the five finalists announced Wednesday, April 2, for Best Chef in the Mid-Atlantic region award by the James Beard Foundation. DiMeo had been among the 20 semifinalists for the award revealed in January ― his second Best Chef nomination after getting a nod in the same category in 2022. In 2019, Bardea also was recognized by the Beard Foundation as one of the country's best new restaurants. Subscribe to the Delaware Eats newsletter Fenwick Island chef/restaurant owner Matthew Kern became the first and only Delaware chef to named a finalist for Best Chef in the Mid-Atlantic region last year. The five finalists for this year's Mid-Atlantic award on Wednesday: Henji Cheung, Queen's English, Washington, D.C. Carlos Delgado, Causa and Amazonia, Washington, D.C. Jesse Ito, Royal Sushi & Izakaya, Philadelphia Dan Richer, Razza, Jersey City, N,J, Amanda Shulman, Her Place Supper Club, Philadelphia The winner will be named at the 35th annual James Beard Restaurant and Chef Awards ceremony June 16 at the Lyric Opera of Chicago. The Beard Awards recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to equity, community and sustainability, according to its mission. Although he didn't make the James Beard finalist cut, DiMeo was already a winner this year when Bardea Food & Drink was named in February as one of the best 44 restaurants in America, according to USA TODAY's 2025 Restaurant of the Year list. Even though he won't be headed to Chicago this spring as a finalist, it's still a busy time for DiMeo and fellow Bardea co-owner Scott Stein. Along with the already established Bardea Food & Drink, Bardea Steak and The Garden, they recently opened Casa Nonna in the food hall, a sit-down restaurant that serves homespun Italian dishes in a nod to the ones DiMeo's grandmother would make. The February opening came as Bardea Restaurant Group took over food hall operations from its original operator, Wilmington-based real estate developers Buccini Pollin Group. Also at new Bardea-led food stalls have appeared in recent weeks. They include the upscale casual Mediterranean eatery named Sumac serving salads, pitas and bowls featuring grilled or spicy honey chicken, tuna, falafel and more. Also, a cafe called Bean by Bardea offering croissants, pastries, cookies, cakes, brownies, cupcakes, doughnuts and other sweets. They join Bardea's already established spots Pizzeria Bardea and Taqueria el Chingon. ALREADY A WINNER Downtown Wilmington restaurant named one of best in US HOPPIN' 10 restaurants to go for Easter brunch in Delaware Next up for Bardea will be Roost Pub & Kitchen, slated to open later this spring at the former Stitch House Brewing (829 N. Market St.) Stein has said diners should expect a menu of "elevated comfort foods" such as flatbreads, chicken tenders, sandwiches, burgers, salads, nachos and wings. Have a story idea? Contact Ryan Cormier of Delaware Online/The News Journal at rcormier@ or (302) 324-2863. Follow him on Facebook (@ryancormier) and X (@ryancormier). This article originally appeared on Delaware News Journal: James Beard Award finalists named; Delaware shut out this year
