Four Las Vegas chefs and one sommelier have made the initial cut for this year’s James Beard Awards
In the category of “Best Chef: Southwest,” Vegas’ four semifinalists are DJ Flores of Milpa, Sarah Thompson of Casa Playa, Michael Vakneen of Double Zero Pie & Pub, and Eleazar Villanueva of Restaurant de Joël Robuchon.
A semifinalist for “Outstanding Professional in Beverage Service” is Cristie Norman of Delilah.
Meet the Semifinalists
DJ Flores, Milpa
A Las Vegas native, Flores serves contemporary Mexican food, including inspired grain and roasted vegetable bowls. “Our mission is to bring a better alternative to Mexican cuisine [by] sourcing better ingredients from farms and using the highest quality heirloom corn for our in-house-made, stone-ground masas and tortillas,” Flores told the Las Vegas Book Festival.
This is Flores’ second semi-finalist nod in as many years. “I’m honored to be nominated again. [I’m] inspired by James Beard’s commitment to community and culture; I aim to use this recognition to foster growth and sustainability within the Las Vegas community.”
Gemini Stevens asked Flores if he did or would do anything differently. “If I did anything differently, it was building [up] a great team and [creating] an environment where they can learn, grow, and develop through new opportunities.”
Sarah Thompson, Casa Playa
Thompson discovered the joys of Mexican cuisine while working at the Italian seafood restaurant Cosme. According to the Wynn Las Vegas website, she was especially drawn to Mexico’s diverse cultures and cuisines. “Each region is so specific; the food in Mexico City is totally different from what you’ll enjoy in Oaxaca, and they’re both amazing,” she said.
Michael Vakneen, Double Zero 00 Pie and Pub
Vakneen started his pizza career at age 20 with Pop Up Pizza inside The Plaza. He’s expanded his portfolio to include Double Zero and The Hamsa Brand, a collection of Harissa hot sauces produced in partnership with his wife, Joanna.
Vakneen is on a roll. In June 2024, he was honored at Italy’s Top 50 Pizza event at the Pizza Expo in Las Vegas as a rising star, making it onto the list at number 45.
“I am incredibly humbled and honored to be named a semi-finalist for this prestigious award. I have always admired the values that James Beard stands for, and to be recognized in this way feels like a dream come true,” Vakneen told Gemini Stevens.
“This milestone represents a significant moment in my career, and I couldn’t have reached it without the support and dedication of my team. I want to dedicate this achievement to my General Manager, Pizzamakers, Dough Makers, and the entire front-of-house team. Their passion and hard work make the vision a reality [daily], and this recognition belongs to them as much as it does to me.”
Eleazar Villanueva, Restaurant de Joël Robuchon
From his restaurant biography: “Chef Eleazar started his career at Le Cirque Las Vegas where he was taught by veterans of Joel Robuchon in a sense beginning preparation for this future role. This is where he truly began to develop his skill and passion for French fine dining cuisine.
Beginning his Joel Robuchon career as a commis, Eleazar was able to move up quickly within the ranks of the kitchen. After an honorable 8 years of working under the group he was able to learn and embody the Robuchon way and take on the task of Executive Chef from his previous chef and mentor Christophe de Lellis.”
Christie Norman, Delilah
Norman says she knew she wanted to be a sommelier long before she should legally drink a glass of wine. Everything moved quickly from her first job as a barback at age 19. “I passed the Court of Master level 1 exam a few days after my 21st birthday, followed by the second level Sommelier exam in the same year,” Norman told the website Canvas Rebel.
Norman talked to Gemini Stevens after the announcements today. “I’m grateful to everyone who has helped me get here, especially my team at Delilah, The Wynn Las Vegas and my team of volunteers working with me in the United Sommeliers Foundation. I’ve worked in restaurants for 15 years, [and] this is a tremendous honor.”
What is United Sommelier’s Foundation? “The USF is the organization I co-founded in 2020,” explains Norman. “We give financial grants to wine professionals in need due to circumstances beyond their control. We have raised over $2 million and given out over 2,500 grants to sommeliers in all 50 US states that need assistance due to fires, floods, hurricanes, medical emergencies, etc. We are currently accepting applications for those who have been affected by the Los Angeles fires.”
What Happens Next
The lists of semifinalists in each category will be pared down to the official nominees, or finalists, on April 2. The winners will be announced at the James Beard Restaurant and Chef Awards ceremony on June 16 at the Lyric Theater in Chicago.
