Vegas Represented In 2007 James Beard Award Nominations

Vegas Represented In 2007 James Beard Award Nominations The James Beard Award is to the food industry as the Oscars are to the film industry. They represent the pinnacle of the best of that year’s efforts. And this year, several Vegas chefs and restaurants have received coveted nominations in their respective categories.

Chef Thomas Keller is nominated in the “Best Restaurater” category which recognizes those with multiple restaurants who have been in the business at least ten years. Among Keller’s many properties is Bouchon at the Venetian. Also nominated in this category is Richard Melman whose company operates Mon Ami Gabi and Eiffel Tower at Paris Las Vegas, Cafe Ba Ba Reeba at Fashion Show Mall and Joe’s Seafood at The Forum Shops at Caesars Palace.

Restaurant Guy Savoy at Caesars Palace is nominated for “Best New Restaurant.” Also up in this category is Wolfgang Puck’s Beverly Hills celeb hotspot CUT, which will be one of the signature restaurants when the Venetian opens Palazzo this fall. For those counting, that will make it the fifth Puck restaurant in Vegas. Joel Robuchon’s Manhattan location of L’Atelier de Joel Robuchon got a nod as well, though the Vegas one is just as outstanding.

Tom Colicchio, of MGM Grand’s craftsteak and ‘wichcraft, is nominated for “Outstanding Chef.” Colicchio is also head judge of Bravo’s “Top Chef” reality series. This is his twelfth James Beard nomination. He has already won four times.

Rounding out the Vegas noms is Picasso at the Bellagio, which is up for “Outstanding Wine Service.” Kudos to them and wine director Robert Smith.

Winners for this year’s James Beard Awards will be announced on May 7, 2007 and we’ll alert you if any of our town’s nominees make the final cut.

It should also be noted that at this year’s ceremonies, Bobby Flay, of Caesars Palace’s Mesa Grill (among other properties), will be inducted into the James Beard Foundation Who’s Who of Food & Beverage in America, which recognizes “individuals who have been influential in shaping American gastronomy.”