New Mexico’s Top Chefs




A James Beard Award is considered by many to be the most prestigious recognition an American food professional can achieve.  As the foundation notes on its website:

“The Beard Awards are the highest honor for food and beverage professionals working in North America.  The awards are presented each spring at Avery Fisher Hall at Lincoln Center.  Nominees and winners are fêted at a weekend of events in New York City that has become the social and gastronomic highlight of the year.”

The 2013 James Beard awards were announced earlier this month.  So in the latest edition of  New Mexico magazine, Cheryl Alters Jamison writes about New Mexico’s previous winners and nominees, who “have put the state on the national culinary map.”  They include:





Jamison ends the article with “Chefs to Watch”, including this:

Jon Mudder: The Blonde Bear Tavern and Café Naranja, Edelweiss Lodge and Spa, Taos Ski Valley  The chef-restaurateur was the driving force behind a much-loved but now-closed Greenwich Village trattoria, Bellavitae. According to many reports, Mudder has been raising the quality of food at the Edelweiss restaurants to levels that approach to TSV’s altitude. Expect mountain comfort food here, with European and New Mexican touches. 106 Sutton Place; (800) 458-8754;



The seven “Chefs to Watch” include:


Read the entire article here.

New Mexico’s culinary arena, with its world-class restaurants, wineries, ranches, cooking schools, and distilleries, is fascinating to explore.  Click on a few of the links above and investigate for yourself.

Be enchanted.





2 thoughts on “New Mexico’s Top Chefs

  1. LOVED Bellavitae! and now LOVE the Blonde Bear Tavern! Taos/Taos Ski valley~A great summer getaway! Lots of lovely scenery, great music and art.

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