The James Beard Foundation, the organization behind the prestigious culinary James Beard Award, has just released their list of 2022 semifinalists, naming some of the most highly regarded chefs and restaurants across the country. Matt Hill, the owner and chef at Ruthies All-Day, an American restaurant in Arlington, made the cut for Best Chef: Mid-Atlantic, joining fellow semifinalist Peter Chang of Mama Chang and his eponymous restaurant chain. We got Hill’s reaction to the good news.
You’ve recently been named a semifinalist for a James Beard Award. What does it mean to you to get that kind of recognition?
Well, you know, it’s very humbling because so many wonderful chefs are nominated. And it’s just really exciting for the whole restaurant, and for my team to be recognized for all their hard work and everything we work towards at the restaurant to provide hospitality and warmth.
How did you feel when you got the call with the news you were nominated?
Well, actually, I wasn’t in the restaurant, so I got a call from my business partner, Todd [Salvadore], who had found out through the website. So it was pretty exciting when he called me.
It’s been a tough couple of years for all the restaurants in Northern Virginia, in our area, and in DC, so it’ just wonderful to have some normalcy, too.
Are you optimistic that you might go on to win?
We’re just happy to be mentioned with all of these wonderful chefs across the country.
I also want to congratulate everybody that was nominated. It’s a huge honor, and we’re just so unbelievably humbled. It’s just awesome.
What do you think made you stand out to the nominators?
I think it’s probably the hospitality of the entire team at the restaurant, working together. And what we try to strive for, [our] routine, is just to make every single guest happy. You know, I don’t know if it’s necessarily me or just the entire restaurant that we have there. It’s definitely not only me, it’s the entire staff; it’s a team sport.
Will the nomination change any of your plans for the restaurant?
We’re just going to push this drive to be there for the community and cook great food. That’s what we started doing from the beginning, and we’re going to continue to do that. Lots of happy bellies, that’s what we strive for.
Feature image by Rey Lopez
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