This is the third year in a row Flagstaff has had at least one James Beard Award semifinalist.
Greenhalgh is among 20 semifinalists in the 2024 Best Chef Southwest category, which includes chefs from Arizona, New Mexico, Nevada and Oklahoma.
“I’m truly honored to be a James Beard semifinalist,” Greenhalgh said, adding that he learned about the honor when he got dozens of text messages from friends congratulating him. “I didn’t know what they were talking about.”
The other Arizona semifinalists for Best Chef Southwest are:
- Rene Andrade, Bacanora,
Phoenix - Flavio Briones, Barista del Barrio, Tucson
- Pornsupak “Cat” Bunnag, Glai Baan, Phoenix
- Wendy Garcia, Tumérico, Tucson
- Claudio Urciuoli, Source, Gilbert
The winners will be announced June 10 at the James Beard Restaurant and Chef Awards ceremony at the Lyric Opera of Chicago.
Greenhalgh (pronounced Green-ouch) opened Forêt FLG in August 2021 with his mother, Natasha, as his partner and cafe host. His sister, Billy, is the front of the house manager and oversees Forét’s coffee and cocktails. A longtime friend, James Brown, is Forét’s kitchen manager. Forét has 25 employees.
Greenhalgh, 30, said he knew he wanted to be a chef by the time he was 15 years old. He trained at the East Valley Institute of Technology in Mesa from 2010-2012 under the guidance of Chef Mike Turcotte. The institute teaches high school students from 11 metro Phoenix school districts.
After graduating, Greenhalgh worked several jobs, including about five years at Clever Koi restaurant. He was first at the central Phoenix location and then he opened a second location in Gilbert, where he was executive chef.
Greenhalgh decided to move to Flagstaff to downshift in his work life.
“I was working 100 hours a week in Phoenix and I wanted to enjoy other aspects of life.”
He landed at Brix restaurant in Flagstaff and cooked there for four years before opening Forêt in the historic Anderson Building at 2 S. Beaver St.
The cafe quickly gained a following.
“Everyone who has tried Sam’s French pastries or savory breakfasts understands why Forêt received this well-deserved recognition,” said Trace Ward, Discover Flagstaff executive director. “The Flagstaff restaurant community is celebrating this achievement. Having four recent James Beard semifinalists within walking distance of one another in downtown Flagstaff, coupled with additional fan favorites throughout the city, builds on the city’s credentials as a dining destination.”
Forêt cafe serves breakfast, brunch and lunch from 8 a.m. to 3 p.m., Wednesday through Sunday. The cafe and its outdoor patio face Phoenix Avenue, just east of Beaver Street. Forêt is French for forest.
“I enjoy the location,” Greenhalgh said. “It’s quaint and quiet and nice. It’s one of the only places downtown with [free] parking.”
Forêt’s menu includes French pastry, eggs Benedict, avocado toast, an omelet and breakfast burrito, as well as a vegetable bowl, chicken schnitzel sandwich, Wagyu beef patty melt, coffee and cocktails.
Greenhalgh said he is working a lot but it’s for himself.
“I do enjoy this lifestyle. I’m off by 6 p.m. and in bed by 9.”
Whether he wins the James Beard Award of not, Greenhalgh said it’s all gravy and an honor just being named a semifinalist.
This is the third year in a row Flagstaff has had at least one James Beard Award semifinalist.
Last year, Christian Lowe of Shift Kitchen & Bar was a semifinalist for Emerging Chef and Proper Meats + Provisions was a semifinalist for Outstanding Restaurant.
In 2022, Rochelle Daniel of Atria was a semifinalist for Emerging Chef.
The James Beard Awards recognize exceptional talent and achievement in the culinary arts, hospitality and media. The awards were first presented in 1991. FBN
By Peter Corbett, FBN
Courtesy Photo: Chef Sam Greenhalgh preps in the kitchen of his restaurant on Phoenix Ave., east of Beaver St.
