WCK Chef Corps members honored at James Beard Awards ceremony
Eleven World Central Kitchen Chef Corps members were James Beard Award finalists this year in recognition of their talent, creativity, and commitment to their communities. Some consider the Beard awards “the Oscars of the hospitality industry.” Think red carpet entrances, emotional speeches, shiny medallions, and a theater full of cheering fans.
The following Chef Corps members advanced from the semifinalist round and were nominees at the ceremony in Chicago earlier in June: Damarr Brown (Chicago), David Shim (New York), Omar Anani (Detroit), Sanaa Abourezk (Sioux Falls), Junghyun Park (New York), Beau Schooler (Anchorage), Sam Fore (Lexington), Josh Habiger (Nashville), Jeff Chanchaleune (Oklahoma City), Benchawan Jabthong Painter (Houston), and Rob Rubba (DC).
Judges selected Rob Rubba of Oyster Oyster as “Best Chef,” one of the most coveted awards of the evening. Chef Junghyun Park of Atomix won “Best Chef New York,” Chef Benchawan of Street to Kitchen won “Best Chef Texas,” and Chef Damarr of Virtue won “Emerging Chef.”
The Chef Corps is WCK’s global network of prominent culinary leaders around the world who support our relief work in myriad ways, including volunteering in relief kitchens, serving as local liaisons during emergencies, and fundraising.
Chef Omar volunteered in WCK’s Relief Kitchen in the Dominican Republic after Hurricane Fiona last year, becoming an integral team member. Read about his James Beard journey here.
Meanwhile, Chef Sanaa has been a devoted supporter of WCK’s mission, hosting fundraising luncheons each time WCK is involved in a major disaster response. Read about her James Beard journey here.
The Chef Corps is a global network of culinary leaders who champion World Central Kitchen’s work providing fresh meals following crises.
