Awards & Winners

Anya Von Bremzen

Date of Birth 1963
Place of Birth Moscow
(Russia, Russian Soviet Federative Socialist Republic, Soviet Union, Moscow Oblast, Europe)
Nationality Russia
Also know as Anya Bremzen
Profession Author
Anya Von Bremzen is a 2010 JBF Awards winner for the Magazine Feature Writing About Restaurants and/or Chefs Award. She is also a 2004 JBF Awards nominee for Magazine Feature Writing without Recipes Award and a 2006 JBF Awards nominee for International Cooking Award.

Awards by Anya Von Bremzen

Check all the awards nominated and won by Anya Von Bremzen.

2010


James Beard Award for Magazine Feature Writing About Restaurants and/or Chefs
Honored for : Soul of a City

Nominations 2010 »

Award Nominated Nominated Work
James Beard Award for Magazine Feature Writing About Restaurants and/or Chefs Soul of a City

2009


Nominations 2009 »

Award Nominated Nominated Work
James Beard Award for Magazine Feature Writing About Restaurants and/or Chefs The Grilling Genius of Spain

2008


Nominations 2008 »

Award Nominated Nominated Work
James Beard Award for Food-Related Columns
for the aricles: \"Best New Restaurants 2007\", \"Tastes of Europe\", \"Viva la Tapa\"

2007


Nominations 2007 »

Award Nominated Nominated Work
James Beard Award for Magazine Feature with Recipes Old-School Madrid

2006


Nominations 2006 »

Award Nominated Nominated Work
James Beard Award for International Cooking The new Spanish table

2004


Nominations 2004 »

Award Nominated Nominated Work
James Beard Award for Magazine Feature Writing without Recipes Tastes of Italy
Travel & Leisure

1998


James Beard Award for Food of the Americas
Honored for : Fiesta! A Celebration of Latin Hospitality

Nominations 1998 »

Award Nominated Nominated Work
James Beard Award for Food of the Americas Fiesta! A Celebration of Latin Hospitality

1991


James Beard Award for International Cooking
Honored for : Please to the Table

Nominations 1991 »

Award Nominated Nominated Work
James Beard Award for International Cooking Please to the Table