Continuing his impressive climb in the culinary world, Manny Augello, an alumnus of Pi Kappa Phi Fraternity, has been announced as a semifinalist for the James Beard Award, the world’s most prestigious culinary award.

Augello, executive chef and owner of Bread & Circus Provisions in Lafayette, Louisiana, was recognized among a field of 20 chefs in the Best Chef: South category.

“I’m grateful to be surrounded by a community supportive of my culture where I can practice my craft, and I consider myself lucky to do so at Bread & Circus Provisions with some of the most passionate and talented people in the industry,” Augello said.

Established in 1990, the James Beard Awards recognize culinary professionals for excellence  and achievement in their fields and furthers the Foundation’s mission to celebrate, nurture,
and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.

Each award category has an individual committee made up of industry professionals who volunteer their time to oversee the policies, procedures, and selection of judges for their respective Awards program.

The final nominees will be announced on Wednesday, March 14 and the 2018 James Beard Awards Gala will take place on Monday, May 7 at the Lyric Opera of Chicago.

Born and raised in Sicily, Augello came to Louisiana as a child. After graduating from NSU in 2008, he began working on his craft and soon took over as Executive Chef of Jolie’s Louisiana Bistro in Lafayette. As a culinary activist, Augello served on the advisory board of Acadiana Food Circle as a representative for the Slow Food movement. In 2012, he was invited to appear at the esteemed James Beard House to cook and showcase his Louisiana Farm to Table cuisine. That same year he was awarded the prestigious 5 Chefs to Watch Award by Louisiana Cookin’.

In 2013 Augello launched his own product line of pickles and charcuterie under the label Bread & Circus Provisions. He opened a restaurant under the same name in 2014, which brings wood-fired Neapolitan pizza and straightforward southern Italian cooking to the Cajun table.

He was named to Pi Kappa Phi Fraternity’s ‘Thirty Under 30’ class of 2015 and was named among the Best Chefs Acadiana Profile in 2016.