Esquire Magazine – Best New Restaurant of the Year — Shortly after opening Susanna Foo Chinese Cuisine in 1987, Esquire magazine named it Best New Restaurant of the Year in 1988, recognizing the extraordinary impact of her innovative fusion of Chinese and French techniques and helping elevate her profile nationally in the culinary world. This early accolade brought significant media attention and positioned her restaurant among the most exciting new dining destinations in the United States.

International Food & Wine Society / Food & Wine – Best New Chefs (1989) — In 1989, Susanna Foo was named one of Food & Wine magazine’s 10 Best New Chefs in America, a distinguished recognition by the International Food & Wine Society and Food & Wine that acknowledged her innovative culinary talent early in her career and helped elevate her national profile.

In 1989, Susanna Foo was honored by Food & Wine magazine as one of the Best New Chefs in America, a prestigious annual recognition highlighting emerging culinary talent. This accolade, awarded by the International Food & Wine Society in collaboration with the magazine, celebrated her innovative approach to modern Chinese cuisine and her ability to blend traditional flavors with contemporary techniques. Being named among the Best New Chefs helped elevate her national profile, opening doors to new opportunities and firmly establishing her reputation as a rising star in the American culinary world.

James Beard Award – Best International Cookbook (1996) — Susanna Foo’s cookbook, Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America’s Finest Chinese Cook, won the James Beard Foundation Award for Best International Cookbook in 1996. This prestigious award recognized her innovative approach to modern Chinese cuisine and solidified her reputation as a leading culinary voice in the United States.

Culinary Institute of America – Speaker and Honors — Susanna Foo studied at the Culinary Institute of America early in her career on the recommendation of mentor Jacob Rosenthal, where she learned classical French techniques that deeply influenced her culinary style. Wikipedia+1 Over the years she has returned to the CIA community as a speaker and celebrated alumna, sharing her expertise with students and industry professionals and receiving recognition for her contributions to global cuisine. Her engagement with the Institute underscores her ongoing impact on culinary education and the next generation of chefs.

James Beard Award – Best Chef: Mid-Atlantic (1997) — Susanna Foo was honored with the James Beard Foundation Award for Best Chef: Mid-Atlantic in 1997 for her work at Susanna Foo Chinese Cuisine in Philadelphia. The award recognized her exceptional skill, creativity, and influence in modern Chinese cuisine, affirming her status as one of the leading chefs in the region and celebrating her contributions to American culinary excellence.