Andy Ticer and Michael Hudman: James Beard Foundation Award Semi-Finalists

Andy Ticer and Michael Hudman watch David Newman demonstrate how to butcher a hog in the backyard of Andrew Michael Italian Kitchen.

If you've eaten at Andrew Michael Italian Kitchen in East Memphis, this announcement won't be a surprise: The James Beard Foundation has named Andrew Ticer and Michael Hudman semi-finalists for “Best Chef in the Southeast.” These annual awards are the Oscars of the food world, so the chefs deserve a huge shout-out. Other chefs in Tennessee  also on this year's list: Tandy Wilson of City House in Nashville and Tyler Brown of the Capitol Grille at the Hermitage Hotel, also in Nashville.


The James Beard Foundation Awards recognize all aspects of the food industry, including food journalists and restaurant designers. The list of semi-finalists for best chefs will be narrowed in March, and the winners will be announced May 7th at the Lincoln Center in New York City. Click here to see the complete list of semi-finalists.  Two years ago, the foundation honored Kelly English of Restaurant Iris with a nomination in the same category.


Ticer and Hudman opened their restaurant on Brookhaven Circle in October 2008, and a more casual spin-off called Hogs & Hominy is scheduled to open later this year. They are well-known for their unabashed love of heritage pork. In fact, the chefs are presenting their annual snout-to-tail dinner Friday and Saturday night, a seven-course extravaganza with wines selected by Michael Hughes. Call 901-347-3569 for reservations.



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Memphis Stew

Growing, Cooking, and Eating Mid-South Food

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Memphis Stew is a food blog that celebrates our city’s community table and the people who grow, cook, and eat Memphis food. It is edited by Pamela Denney, food editor of Memphis magazine, who sees food as a delicious way to build families, friendships, and a more healthy and sustainable future.

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