Mystic Chef Wins James Beard Foundation Award

MYSTIC, CT — David Standridge, executive chef of the Shipwright's Daughter in Mystic, has won a coveted James Beard Award. Standridge won in the Best Chef: Northeast category.

The Shipwright's Daughter is a "sea to table restaurant focusing on sustainable local seafood," according to Standridge's bio. He was also nominated as Chef of the Year at the Connecticut Restaurant Association's 2022 CRazies Awards.

The winners were announced at the James Beard Restaurant and Chef Awards Ceremony on Monday at the Lyric Opera of Chicago. Standridge beat out four other nominees from around the region to land the award.

Another Mystic-based chef, Reneé Touponce of The Port of Call, was named a semifinalist. She was named in the national Outstanding Chef category.

The awards were established in 1990 and "recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive."

Standridge's "signature dish" is a 14-day-aged Rohan duck, according to the awards ceremony.

"I didn't expect to be here," Standridge said during his acceptance speech. "I've been an executive chef for over 12 years and this recognition was something that I thought the time had passed."

He thanked his team. "We do sustainable local seafood... which is really hard work. We are in a town where people want lobster rolls and fried clams, and we're serving primarily fish no one has ever heard of before."

The 2024 Restaurant and Chef Awards winners are recognized across 22 categories.

“These remarkable individuals embody the very essence of our Good Food for Good ethos, showcasing exceptional talent, unwavering dedication to their craft, and a steadfast commitment to elevating the industry,” James Beard Foundation CEO Clare Reichenbach said in a news release. “With their passion, skill, and leadership, they are shaping our nation's dining landscape and setting a new standard for culinary excellence.”