Hjem A.M. James Beard Award semifinalist

They didn’t even know they had been nominated for Best Chef: Midwest. They didn’t know they had been serving members of the James Beard Foundation, who were evaluating their restaurant. However, it wouldn’t have mattered even if they had known. Erik and Camillia Hjortnaes were simply following their passion for crafting an excellent breakfast and serving customers well. 
Erik and Camillia moved to Custer six years ago from California and Minnesota, respectively. While working at Skogen Kitchen for Joseph and Eliza Raney, the couple met and fell in love. Erik had grown up with Joseph, and Eliza is Camillia’s sister, which is ultimately how they connected. 
“We fell in love and fell in love with the area and decided, ‘Hey, we’re gonna open a breakfast restaurant.’ That was four years ago in April,” said Camillia. 
The restaurant business was new to both of them, but Camillia said, “We saw a want for an elevated breakfast in the area or just consistency in the area for breakfast.” 
Camillia said she is a morning person anyway, so it worked out well for her. 
“It brings a lot of joy to people,” said Camillia. “We named it Hjem, which means home in Danish, because we found our home here, and we wanted everyone to feel right at home here when they walk in. Guests are typically welcomed with a warm smile and some really yummy food. I think it fits in with the aesthetic of Custer.” 
On Jan. 21, Joseph texted Erik a long list of names. 
“We were on that list,” Erik said, “and I asked him, ‘What is this?’ and he said, ‘It’s the James Beard semifinalists.’”
They had no idea they were even nominated for the award. It was in the middle of a busy work day, and after that text message came, Camillia said she cried the whole day.
“I just couldn’t keep it together,” said Camillia. 
According to the website, “The James Beard Awards presented by Capital One represent the pinnacle of culinary recognition in the US. Since their inception in 1990, the Restaurant and Chef Awards have made icons out of the nation’s top restaurant and bar professionals. Today, these semifinalists join a constellation of James Beard Award—recognized leaders who collectively embody the breadth of American culinary excellence.” 
The Best Chef: Midwest category includes chefs from Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota and Wisconsin. Hjem A.M. of Custer was the only restaurant in South Dakota to make the list. 
Restaurants and chefs can nominate themselves for the award, but Camillia said, “We do it for the food, we do it for the customers, we do it to bring joy to our lives and the lives around us and that’s not something that was even really on our radar. It’s a huge testament. It’s a lot of validation, because people had to come in and enjoy themselves so much that they nominated us without saying anything.”
To be named as semifinalists, members of the James Beard Foundation continually came to Hjem A.M. to evaluate the restaurant according to the standards of the award based on the nominations given, all unbeknownst to Erik and Camillia. 
According to the website, “The mission of the James Beard Awards is to recognize exceptional talent and achievements in the culinary arts, hospitality, media and broader food system, as well as a demonstrated commitment to equity, community, sustainability and a culture where all can thrive.”
This is the first time that Erik and Camillia have been semifinalists in the James Beard Award.
“I had heard of it. I did understand that it’s a pretty big deal in the culinary world. That was about all I knew about it,” said Erik. 
Camillia said they also got an email from the foundation expressing congratulations and asking them to fill out a survey to accept the nomination. 
Finalists will be announced Tuesday, March 31, and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony June 15 at the Lyric Opera of Chicago. Semifinalists will receive a plaque at the end of the year to commemorate the achievement as well. 
“Just being nominated for the semifinalist is such an honor,” Camillia said. “That’s something that stays with you forever. Being a semifinalist for the James Beard Award is a nomination that will always be with you.”
As far as they know, members of the James Beard Foundation are still coming in to experience the restaurant as finalists are chosen, “but that really doesn’t matter. You treat everybody the same,” said Erik and Camillia. 
Looking ahead, Erik and Camillia said their main goal is to continue doing what they have been doing, “treat everybody as if they’re family when they come in and join us, continue to support our community, continue to bust out some delicious food and just enjoy what we do.” 
They also take pride in taking care of their staff members, many of whom have been with the restaurant since it opened in 2022. Camillia said the staff members lit up when they heard the news. 
“I just think that it’s their recognition too that they’re doing something right, and they’re really tough workers. We all work so hard, and it pays off to see all the beautiful people in here smiling, enjoying their time, enjoying their food and getting to know people. To be recognized at a national level like that,” said Camillia, “it’s all very, very beautiful and very positive.”
“I just hope we continue the consistency, the delicious menu and our support from our guests. That’s all I can hope for,” said Erik. 
Rather than changing anything at Hjem A.M., the James Beard semifinalist award magnifies the heart and soul of the restaurant, validating all Erik and Camillia have poured into the business. 
Whether or not they make it through the finalist round or are ever nominated again, Camillia said they’re grateful for the opportunity and already have had guests visit Hjem A.M. because of the nomination. 
“We started this restaurant four years ago. It was a major struggle and has taken a lot of time, a lot of money, a lot of sacrificing. It’s just a major validation that we’re doing something right. It feels really good. Sometimes, when you own a restaurant, you wonder why you do it. We do it to give people a great experience. When they have a great experience, we have a great experience. It’s just the cherry on top, the James Beard Award,” said Erik.