CHICAGO — Camille Cogswell, pastry chef at Zahav restaurant in Society Hill, on Monday was named rising star chef of the year at the James Beard Awards at the Lyric Opera House. She was Philadelphia's lone winner this year.
"It means so much to me, knowing that people believe in me," said Cogswell, 27, her neck bearing a ribbon and the Beard medal.
"It's a lot of pressure," she said. "All these people nominated me based on what they think I'm going to do. This is really about the future."
The future starts Friday, when she is due to return to work at Michael Solomonov and Steve Cook's modern-Israeli restaurant.
Cogswell, who was nominated last year as well, grew up in Asheville, N.C., and attended the Culinary Institute of America before working at top New York restaurants. She joined Zahav in late 2015. She is only the second pastry chef to win the award.
Cogswell is engaged to Drew DiTomo, chef de cuisine at Amis.
The makeup of this year's winners was remarkably diverse, even by Beard standards. Best new restaurant JuneBaby, a Southern themer in Seattle, is run by Edouardo Jordan, who is African American, as is best pastry chef Dolester Miles of Highlands Bar & Grill in Birmingham, Ala.; the best chef from the South, Nina Compton of Compere Lapin; and the best chef, Southeast, Rodney Scott of Rodney Scott's BBQ. The year's top baker, Belinda Leong, who with Michel Suas owns B. Patisserie in San Francisco, is of Chinese descent.
Jose Andres, the Washington, D.C.-based chef who led hunger-relief work in Puerto Rico, was given the Beard's humanitarian award Monday night.
Philadelphia's three additional nominees were:
Philadelphia cleaned up in last year's Beards, as Stephen Starr won for best restaurateur, Solomonov won for best chef, and Greg Vernick won for best chef in the mid-Atlantic region.
Rising Star Chef of the Year
Camille Cogswell (Zahav, Philadelphia)
Belinda Leong and Michel Suas (B. Patisserie, San Francisco, CA)
Dolester Miles (Highlands Bar & Grill, Birmingham, AL)
Wine, Beer, or Spirits Professional
Miljenko Grgich (Grgich Hills Estate, Rutherford, CA)
FIG (Charleston, SC)
Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Jeremiah Langhorne (The Dabney, Washington DC)
Chef: Southeast (GA, KY, NC, SC, TN, WV)
Rodney Scott (Rodney Scott's BBQ, Charleston, SC)
Chef: South (AL, AR, FL, LA, MS, Puerto Rico)
Nina Compton (Compère Lapin, New Orleans, LA)
Chef: Great Lakes (IL, IN, MI, OH)
Abraham Conlon (Fat Rice, Chicago, IL)
Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)
Karen Akunowicz (Myers + Chang, Boston, MA)
Chef: Northwest (AK, ID, MT, OR, WA, WY)
Edouardo Jordan (Salare, Seattle, WA)
Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Alex Seidel (Mercantile Dining & Provision, Denver, CO)
Chef: West (CA, HI, NV)
Dominique Crenn (Atelier Crenn, San Francisco, CA)
Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Gavin Kaysen (Spoon and Stable, Minneapolis)
Chef: New York City
Missy Robbins (Lilia, Brooklyn, NY)
JuneBaby, Seattle, WA
Zuni Café, San Francisco, CA
Caroline Styne, The Lucques Group, Los Angeles, CA
Highlands Bar & Grill, Birmingham, AL
Gabrielle Hamilton (Prune, NYC)
Restaurant Design (75 seats and under)
Firm: The MP Shift
Designers: Amy Morris, Anna Polonsky, and Julie Nerenberg
Project: De Maria, NYC
Restaurant Design (76 seats and over)
Firms: Aidlin Darling Design with a l m project
Designers: Joshua Aidlin, David Darling, Adam Rouse, and Andrea Lenardin Madden
Project: In Situ, San Francisco