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James Beard Award 2025 finalists announced

March 31, 2026

The James Beard Foundation unveiled its full list of James Beard Awards 2026 finalists on March 31 at a ceremony in Chicago.

No Orange County chefs or restaurants earned finalist nominations this year. Still, Viet Nguyen was named a semifinalist in January for Best Chef: California for Nep Cafe in Fountain Valley, which he owns and operates under Kei Concepts, the restaurant group he founded in 2018.

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Elsewhere in Southern California, several names advanced to the finalist round, including Gilberto Cetina of Holbox and Niki Nakayama of n/naka for Outstanding Chef, along with Kwang Uh of Baroo and Daisy Ryan of Bell’s for Best Chef: California.

The winners will be announced at a gala ceremony at the Lyric Opera of Chicago on June 15.

Coveted alongside Michelin stars as the restaurant industry awards for chefs and restaurants in the United States, the James Beard Awards began awarding the food and hospitality industry in 1991. Categories include outstanding restaurant, best chef, outstanding bar and outstanding bakery, to name a few.

The entire 2026 James Beard Foundation Awards’ restaurant and chef nominees are as follows:

Outstanding Restaurateur: “A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, and integrity in restaurant operations.”

Srijith Gopinathan and Ayesha Thapar, Cal-India Collective (Ettan, Copra, Eylan and Little Blue Door), Palo Alto, San Francisco, Menlo Park, Los Altos, CA

Meherwan Irani and Molly Irani, Chai Pani Restaurant Group (Chai Pani and Botiwalla), Asheville, NCDonald Link and Stephen Stryjewski, Link Restaurant Group (Pêche Seafood Grill, Herbsaint, Cochon, and others), New Orleans, LA

Hugo Ortega and Tracy Vaught, H Town Restaurant Group (Hugo’s, Xochi, Urbe, and others), Houston, TX

Dana Street, Fore Street, Scales, Standard Baking Co., and others, Portland, ME

Outstanding Chef: “A chef who sets high culinary standards and has served as a positive example for other food professionals.”

Gilberto Cetina, Holbox, Los Angeles, CANiki Nakayama, n/naka, Los Angeles, CAJosh Niernberg, Bin 707 Foodbar, Grand Junction, CODavid Standridge, The Shipwright’s Daughter, Mystic, CTMichael Tusk, Quince, San Francisco, CA

Outstanding Restaurant: “A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.”

The Catbird Seat, Nashville, TNThe Four Horsemen, Brooklyn, NYKalaya, Philadelphia, PAMixtli, San Antonio, TXVicia, St. Louis, MO

Emerging Chef: “A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.”

Fátima Juárez, Komal, Los Angeles, CAE.J. Lagasse, Emeril’s, New Orleans, LARasheeda Purdie, Ramen by Ra, New York, NYBailey Sullivan, Monteverde Restaurant & Pastificio, Chicago, ILAdrian Torres, Maximo, West University Place, TX

Best New Restaurant: “A restaurant opened between October 1, 2024 through September 30, 2025, that already demonstrates excellence in cuisine, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in food, atmosphere, hospitality, and operations. Those establishments that have opened after September 30, 2025, can be considered for the 2027 Awards.”

1033 Omakase, Milwaukee, WIAgnes and Sherman, Houston, TXAnjin, Kansas City, MOEmmett, Philadelphia, PAKi, Los Angeles, CALei, New York, NYMaison Bar à Vins, Washington, D.C.Merci, Charleston, SCRobin, St. Louis, MOTamba, Las Vegas, NV

Outstanding Bakery: “A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.”

Cultured, Sister Bay, WIFire Island Rustic Bakeshop, Anchorage, AKSuper Secret Ice Cream, Bethlehem, NHWeltons Tiny Bakeshop, Charleston, SCWild Crumb, Bozeman, MT

Outstanding Pastry Chef or Baker: “A pastry chef or baker who makes desserts, pastries, or breads. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and mortar presence.”

Neale Asato, Asato Family Shop, Honolulu, HISusan Bae, Moon Rabbit, Washington, D.C.Tavel Bristol-Joseph, Nicosi, San Antonio, TXMaggie Huff, Lucia, Dallas, TXJustine MacNeil, Fiore, Philadelphia, PA

Outstanding Hospitality: “”A restaurant, bar, or bakery that fosters a sense of hospitality among its customers and staff that serves as a beacon for the community and demonstrates consistent excellence in food, atmosphere, hospitality, and operations.”

Ansots Basque Chorizos & Catering, Boise, IDAria, Atlanta, GABottega, Birmingham, ALLouie, Clayton, MOProvidence, Los Angeles, CA

Outstanding Wine and Other Beverages Program: “A restaurant that demonstrates exceptional care and skill in the pairing of wine and other beverages with food. This includes the selection, preparation, and serving of wine, cocktails, spirits, coffee, tea, beer, or any other beverage with outstanding hospitality and service that helps inform and enhance a customer’s appreciation of the beverage(s). Ethical sourcing will also be considered.”

Chambers, New York, NYField & Main Restaurant, Marshall, VAKato, Los Angeles, CAThe Port of Call, Mystic, CTSway Brewing & Blending, Baileys Harbor, WI

Outstanding Bar: “A wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage and that demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations.”

Bow & Arrow Brewing Co., Albuquerque, NMThe Lovers Bar at Friday Saturday Sunday, Philadelphia, PAOnyx Coffee Lab, Rogers, ARScotch Lodge, Portland, ORSmuggler’s Cove, San Francisco, CA

Best New Bar: “A wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage, opened between October 1, 2024 through September 30, 2025, that already demonstrates excellence in beverages, seems likely to make a significant impact in years to come, and demonstrates consistent excellence in the preparation of drinks, sourcing, service, hospitality, atmosphere, and operations. Those establishments that have opened after September 30, 2025, can be considered for the 2027 Awards.”

Bar Chenin, Detroit, MIBar, Please!, Boise, IDClemente Bar, New York, NYLater Bye, Oklahoma City, OKLoma, Providence, RI

Outstanding Professional in Beverage Service: “A service professional who curates and serves wine, beer, or other offerings such as sake, low- and non-alcoholic beverages in a restaurant or bar setting; or winery, distillery or brewery that also serves food. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, and hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.”

Jack Benchakul, Endorffeine Coffee Bar, Los Angeles, CALee Campbell, Borgo, New York, NYRyan Fletter, Barolo Grill, Denver, COBrent Kroll, Maxwell Park, Washington, D.C.June Rodil, March, Houston, TX

Outstanding Professional in Cocktail Service: “A service professional who creates and serves cocktails or other offerings such as low- and non-alcoholic beverages. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, and hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.”

Hastings Cameron, Imaginary Factory, Madison, WIKevin Diedrich, Pacific Cocktail Haven, San Francisco, CANicky Fas, Pantera, Caguas, PRMcLain Hedges and Mary Allison Wright, Yacht Club, Denver, COIvy Mix, Whoopsie Daisy, Brooklyn, NY

Best Chefs: “Chefs who set high standards in their culinary skills and leadership abilities and who are making efforts to help create a sustainable work culture in their respective regions.”

Best Chef: California

Dave Beran, Seline, Santa Monica, CAHarrison Cheney, Sons & Daughters, San Francisco, CASarah Cooper and Alan Hsu, Sun Moon Studio, Oakland, CAKwang Uh, Baroo, Los Angeles, CADaisy Ryan, Bell’s, Los Alamos, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

Vinnie Cimino, Cordelia, Cleveland, OHSarah Dworak, Sudova, Cincinnati, OHNorman Fenton, Cariño, Chicago, ILJeffery Harris, Nolia Kitchen, Cincinnati, OHJacob Potashnick, Feld, Chicago, IL

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

Nathan Flaim, Luca, Lancaster, PAJesse Ito, Royal Sushi & Izakaya, Philadelphia, PAAmanda Shulman, Her Place Supper Club, Philadelphia, PASuresh Sundas, Tapori, Washington, D.C.Omar Tate and Cybille St. Aude-Tate, Honeysuckle, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Zak Baker, Ca’Lucchenzo, Wauwatosa, WIShigeyuki Furukawa, Kado No Mise, Minneapolis, MNLoryn Nalic, Balkan Treat Box, Webster Groves, MONick Bognar, Sado, Pavilion, St. Louis, MODavid Utterback, Yoshitomo, Ota, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

Johnny Curiel, Alma Fonda Fina, Denver, COTravis Herbert, Felt Bar & Eatery, Salt Lake City, UTEarl James Reynolds, Herb & Omni, Whitefish, MTPenelope Wong, Yuan Wonton, Denver, CONick Zocco, Urban Hill, Salt Lake City, UT

Best Chef: New York State

Fidel Caballero, Corima, New York, NYGiovanni Cervantes, Carnitas Ramirez, New York, NYHooni Kim, Meju, Queens, NYAyesha Nurdjaja, Shukette, New York, NYJoshua Pinsky, Claud, New York, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

David DiStasi, Materia Ristorante, Bantam, CTEvan Hennessey, Stages, Dover, NHThomas Takashi Cooke, Izakaya Minato, Portland, MEPaul Trombly, Fancy’s, Burlington, VTDerek Wagner, Nicks on Broadway, Providence, RI

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Nathan Bentley, Altura Bistro, Anchorage, AKJohnny Courtney, Atoma, Seattle, WAThomas Pisha-Duffly, Gado Gado, Portland, ORRyan Roadhouse, Nodoguro, Portland, ORAaron Tekulve, Surrell, Seattle, WA

Best Chef: South (AL, AR, FL, LA, MS, PR)

Ana Castro, Acamaya, New Orleans, LABryce Bonsack, Rocca, Tampa, FLMaria La Mota and Chason Spencer, Chancho King, Jacksonville, FLSerigne Mbaye, Dakar NOLA, New Orleans, LAJason Paul, Heirloom at The 1907, Rogers, AR

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Joe Cash, Scoundrel, Greenville, SCMary Ellen Diaz, Alma Bea, Shepherdstown, WVJ. Trent Harris, Mujō, Atlanta, GATaylor Montgomery, Montgomery Sky Farm, Leicester, NCDavid Willocks, The Baker’s Table, Newport, KY

Best Chef: Southwest (AZ, NM, NV, OK)

Jeff Chanchaleune, Bar Sen, Oklahoma City, OKBrian Howard, Sparrow + Wolf, Las Vegas, NVSteve Riley, Mesa Provisions, Albuquerque, NMSarah Thompson, Casa Playa, Las Vegas, NVZack Walters, Sedalia’s, Oklahoma City, OK

Best Chef: Texas

Ope Amosu, ChòpnBlọk, Houston, TXEvelyn Garcia and Henry Lu, JŪN, Houston, TXScott Girling, Osteria Il Muro, Denton, TXGabe Padilla and Melissa Padilla, Café Piro, Socorro, TXFinn Walter, The Nicolett, Lubbock, TX

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James Beard Award 2025 finalists announced

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