It’s considered the equivalent of the Academy Awards in the food world. And while the winners don’t get a little gold trophy, the praise and respect from their peers in the industry will suffice.

On Monday night, the James Beard Foundation Awards were presented to outstanding chefs and restaurants around the country. That followed last week’s presentations for authors, books and publications.

The Bay Area was well represented as after several previous nominations, Michael Tusk of Quince in San Francisco took home the award for Best Chef: Pacific. He beat out a noteworthy group of nominees, Daniel Patterson of Coi, Richard Reddington of Redd and Christopher Kostow of The Restaurant at Meadowood.

Darling Design received the Outstanding Restaurant Design award for their work on Bar Agricole in San Francisco.

And Charles Phan of The Slanted Door was an inductee into the Who’s Who of Food and Beverage in America, the cooking equivalent of the Hall of Fame.

In the book category, Jordan Mackay and Rajat Parr with RN74 won the award for Best Beverage book for “Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals.” SF Station talked to Parr prior to the awards about the book and nomination.

And finally, the San Francisco Chronicle received the award for Best Food Section of a General Interest Publication.

Congratulations to all the local winners for another outstanding year in food!

Photo Credit: Quince Restaurant