NEW ORLEANS (press release) – The New Orleans Wine & Food Experience (NOWFE) has announced the winners of the 2025 Culinary Awards. A panel of judges visited each restaurant before NOWFE’s June 11 – 15 events to taste the dishes, chat with the chefs, and photograph the entries. The dishes were judged on taste, presentation and creativity.
“New Orleans has long been celebrated for its unparalleled culinary talent, and this year’s winners of the NOWFE Culinary Awards prove just that,” said Aimee Brown, NOWFE executive director. “These chefs continue to elevate our city’s reputation as a global food destination. We are thrilled to honor them and share their craft with the world.” The dishes will be available at the Grand Tasting, Vinola, or the Tournament of Rosés.
This year’s winners are…
BEST OF SHOW
SAVORY – Chef de Cuisine Christopher Anderson
Restaurant R’evolution
Louisiana Boil: Corn Mousse, Andouille Powder, Potato Purée
BEST OF SHOW
SWEET – Pastry Chef Eka Soenarko, Jack Rose
“Purple Rain” Ube Trés Leches, White Miso, Cream Cheese Chantilly, Purple Ube Bourbon Tuile
SOUPS & STEWS
GOLD – Chef Christopher Vazquez, Ralph’s on the Park
Sweet Corn and Black Truffle Cappuccino
SILVER – Chef Thierry Connault, Ritz-Carlton New Orleans
Chicken and Crawfish Pot Pie
BRONZE (tie) – Chef Thomas Wright, Astor Crowne Plaza
Caribbean Jerk Alligator & Okra Gumbo with Cilantro-Plantain Wild Rice
BRONZE (tie) – Chef Dayne Womax, Rizzuto’s Prime
Peach-Tomato Gazpacho with Peach Salsa, Jumbo Lump Crabmeat, and Peach-Prosecco Sorbet
HONORABLE MENTION – Chef Matt Farmer, Trenasse
Fowl Gumbo Chicken Wing Roulade, Duck, Roasted Chicken, House Andouille, Garlic Gold Rice, Crispy Duck Skin, and Grilled Micro Leek
HONORABLE MENTION – Chef Pedro Olivera. Hyatt
Moqueca Brazilian Fish Stew with Coconut Milk and Red Palm Oil
MEAT & POULTRY (PORK)
GOLD (tie)- Chef Cornelius Singer, Jack Rose
Pork Cheeks with Parmesan Polenta and Creole Meunière
GOLD (tie)- Chef Thomas Wright, Astor Crowne Plaza Sous-Vide Abita Rootbeer Braised Pork Belly with Butternut Squash Purée, Blackberry Gastrique and Clove Foam
SILVER – Chef Nathanial Zimet, Boucherie
Thai Chili & Basil Shaved Bacon Skewers with Fried Basil, Crispy Pork Skin & Green Curry Dipping Sauce
BRONZE – Chef Joaquin Rodas, Bacchanal
Roasted Pork Belly, Rosé Glaze, Watermelon Rind Chow Chow
MEAT & POULTRY (BEEF)
GOLD – Chef Jan Tagaro, The Grill Room at the Windsor Court
Five Spice Braised Short Rib, Pickled Vegetables, Green Onion
SILVER – Chef MJ Hasan, Hyatt
Smoke Shami Beef and Lentil Kabob with Carrot and Tomato Chutney
BRONZE – Chef Farrell Harrison and Chef Christian Hurst, Le Moyne Bistro
Beef Tartare, Aioli, Fresh Horseradish, Chili Oil, Crispy Sunchoke Chips
HONORABLE MENTION – Chef Matthew Taylor, Second Harvest
Braised Beef Short Rib with Demi-Glace, Yukon Potato Cake, Charred Haricots Verts, and Onion Hay
MEAT & POULTRY (CHICKEN)
SILVER – Chef Gaby Mitz, Hyatt
Free Range Chicken with Oaxacan Black Mole
SEAFOOD (COLD)
GOLD – Chef Amy Mehrtens, Copper Vine
Tuna Tartare, Smoked Tomato Vin, Smashed Cucumbers, Caper Salsa Verde, Tobiko, Kettle Chips
SILVER – Chef Julio Machado, Origen Bistro
Tuna Tiradito, Orange and Passion Fruit Leche de Tigre, Fresh Avocado, Sweet Corn Pancake
BRONZE – Chef Jared Heider, Junior’s on Harrison
Hamachi Crudo, Watermelon Leche de Tigre, Puffed Rice, Lime Zest, Chili Flakes, and Micro Citrus Greens
SEAFOOD (HOT)
GOLD – Chef Luu Tran, Magasin
Pan-Seared Lemongrass & Garlic Branzino, Risotto-Style Forbidden Curry Rice, Bok Choy, Pickled Daikon Radish, Seasonal Raw Almond and Fish Sauce Chimichurri
SILVER – Chef Lynne Davis, Hyatt
“Redfish Pontchartain” Blackened Redfish, Cornbread Cake, Shrimp Cream Sauce
BRONZE – Chef Matt Farmer, Trenasse
Seared Sea Scallop with Cornbread Purée, Crispy Pork Belly, Pickled Corn Chow Chow, Popcorn Oil, Corn Shoots
LAGNIAPPE (APPETIZER)
GOLD – Chef Aaron Villeda, Bao Mi
Braised Beet Carpaccio with Vietnamese Flavors, Crispy Shallots, Smoked Peanuts, Pomegranate, Housemade Fish Sauce, Mint & Basil Oils, Lemon Gel
SILVER – Chef Joshua Boeckelman, Seaworthy
Tomato Terrine with Lump Crabmeat & Crème Fraîche, Dill Oil and Watercress
BRONZE – Chef Vyoone Lewis, Vyoone’s
Fresh Peach & Goat Cheese Tartine, Rum Sauce, Fresh Mint, and Truffle
HONORABLE MENTION – Chef Kaala Lawla and Erica Williams, Boswell’s Jamaican Grill
Corn Fritter with a Pickup: Cucumber, Tomato, Onion and a Jerk Shrimp
LAGNIAPPE (PASTA)
GOLD – Chef Brandon Felder, Centerplate
Carbonara Stuffed Gnocchi, Frothy Crawfish Bisque, Jumbo Lump Crabmeat, Nueske’s Bacon, Grilled Ramps
SILVER – Chef Michelle Tate, Hyatt
Braised Short Rib with Pappardelle Pasta in Creamy Tomato Sauce with Crispy Panko
BRONZE – Chef Philip Mariano, Domenica
Shrimp Agnolotti, Calabrian Chili Cream, Lemon, Green Onion
HONORABLE MENTION – Chef Matthew Taylor, Second Harvest
Alligator & Shrimp Sausage Ravioli with Parmesan and Mozzarella in a Louisiana Crawfish Cream Sauce
DESSERTS
GOLD (tie) – Pastry Chef Tyricia Clark, Hyatt
“Berry First” Rosé Champagne Mousse, Strawberry Compote Financier, Fresh Strawberries
GOLD (tie) – Pastry Chef Danielle Vitale, Restaurant R’evolution
Semolina Olive Oil Cake, Mascarpone Chantilly, Roasted Strawberries
SILVER (tie) – Chef Fariz Choumali, Shaya
Carnival of Lebanon: Pistachio Kunafa, Cotton Candy, Orange Blossom Booza, Rosewater Essence
SILVER (tie) – Pastry Chef Tamber Weiersheuser, Restaurant August
Hummingbird Cake: Spiced Banana-Pineapple Cake, Creole Cream Cheese, Caramelized Pineapple Jam, Cinnamon Candied Pecans
SILVER (tie) – Pastry Chef Ana Carolina de Goes, Hyatt
Textures of Bananas Foster Two Ways
BRONZE (tie) – Pastry Chef Crystal Wiggins, Centerplate
“Ice Cream Sandwich” Chocolate Devil’s Food Cake, Strawberry Creole Cream Cheese Ice Cream, Strawberry Lemon Curd, Strawberry Coulis, and Strawberry Boba
BRONZE (tie) – Chef Matt Farmer, Trenasse
Torn Caramel Cake, Espresso Syrup, Miso Butterscotch, Hazelnut Brittle, Vanilla Bean Crème Fraîche
