The James Beard Foundation announced Jan. 21 its 2026 Restaurant and Chef Awards semifinalists. Among them is Sara Jenkins, owner and chef of Nina June, in Rockport.

Best Chefs by region include 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.

The awards are "considered the pinnacle of culinary recognition in the US and among the country's most prestigious honors," said a news release from the Foundation.

For 36 years, the James Beard Awards have been considered the leading benchmark for excellence in American food culture, defining how culinary achievement is recognized and understood across the nation, the release said.

“We are thrilled to congratulate this year’s semifinalists as we mark another major milestone—40 years of the James Beard Foundation,” said Clare Reichenbach, CEO of the James Beard Foundation, in the release. “For four decades, the Foundation has recognized culinary excellence while championing the independent chefs and restaurants that are vital to our communities, economy, and culture. It is an honor to celebrate the 2026 semifinalists, whose work reflects the incredible dynamism, talent, and achievement defining our industry today.”

Nominees will be announced on Tuesday, March 31, 2026 and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 15, 2026 at the Lyric Opera of Chicago.

For more information regarding the James Beard Awards and the Restaurant and Chef Awards, including voting process, eligibility guidelines, policies and procedures, please visit the James Beard Foundation website.

2026 James Beard Restaurant and Chef Awards Semifinalists

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

• Elizabeth Blau, Blau + Associates (Buddy V's and Honeysalt), Las Vegas, NV

• Stuart Brioza and Nicole Krasinski, Atomic Workshop (The Anchovy Bar, The Progress, and State Bird Provisions), San Francisco, CA

• Mike Brown, Bob Gerken, and James Winberg, Travail Collective (Travail Kitchen & Amusements, ie by Travail, and Dream Creamery), Robbinsdale, MN

• Frank Callero, Joe Flamm, and Steven Zaleski, Day Off Group (Rose Mary, il Carciofo, and BLVD Steakhouse), Chicago, IL

• Rachel Cope, 84 Hospitality (Elisabetta, Gorō Ramen, and Burger Punk), Oklahoma City, OK

• Scott Drewno and Danny Lee, Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.

• Brett Evje and Michael Ochsner, PLONK Bozeman, J.W. Heist Steakhouse, and PLONK Missoula, Missoula, Bozeman, MT

• Holly Fox and Adam Weisblatt, Last Word Hospitality (Found Oyster, Rasarumah, and The Copper Room), Los Angeles, CA

• Srijith Gopinathan and Ayesha Thapar, Ettan, Copra, and Eylan, Palo Alto, San Francisco, Los Altos, and Menlo Park, CA

• Meherwan Irani and Molly Irani, Chai Pani Restaurant Group (Chai Pani and Botiwalla), Asheville, NC

• Simon Kim, Gracious Hospitality (COTE, Undercote, and COQODAQ), New York, NY

• Tommy Lee, Uncle, Hop Alley, and Molino Chido, Denver, CO

• Donald Link and Stephen Stryjewski, Link Restaurant Group (Pêche Seafood Grill, Herbsaint, Cochon, and others), New Orleans, LA

• Tom Main, Freeland's and Tinker Street, Indianapolis, IN

• Leslie McCrorey Wells, Pizzeria Verità, Trattoria Delia, Sotto Enoteca, and others, Burlington, VT

• Peter Merriman, Merriman's, Monkeypod, and others, O'ahu, Maui, and Big Island, HI

• 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

• Greg Vernick, Vernick Philadelphia (Vernick Food & Drink, Vernick Fish, and Vernick Coffee Bar), Philadelphia, PA

• Jennifer Vitagliano and Nicole Vitagliano, Elizabeth Street Hospitality (The Musket Room, Raf's, and Cafe Zaffri), New York, NY

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

• Ann Ahmed, Khâluna, Minneapolis, MN

• Charleen Badman, FnB, Scottsdale, AZ• Gilberto Cetina, Holbox, Los Angeles, CA

• Diana Davila, Mi Tocaya Antojeria, Chicago, IL

• Zachary Engel, Galit, Chicago, IL

• Manabu Horiuchi, Katami, Houston, TX

• David Kirkland and Ernest Servantes, Burnt Bean Co., Seguin, TX

• Gabriel Kreuther, Gabriel Kreuther, New York, NY

• Joseph Lenn, J.C. Holdway, Knoxville, TN

• Rob McDaniel, Bayonet, Birmingham, AL

• Niki Nakayama, n/naka, Los Angeles, CA

• Dean Neff, Seabird, Wilmington, NC

• Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO

• Kwame Onwuachi, Tatiana, New York, NY

• Peter Pastan, 2 Amy's, Washington, D.C.

• Missy Robbins, Lilia, Brooklyn, NY

• Alex Roberts, Alma, Minneapolis, MN

• David Standridge, The Shipwright's Daughter, Mystic, CT

• Michael Tusk, Quince, San Francisco, CA

• Aaron Verzosa, Archipelago, Seattle, WA

Outstanding Restaurant presented by Acqua Panna Natural Spring Water: A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.

• Antico Nuovo, Los Angeles, CA

• Bar La Grassa, Minneapolis, MN

• Blackbird Kitchen, Bozeman, MT

• The Catbird Seat, Nashville, TN

• Centrolina, Washington, D.C.

• Chubby Fish, Charleston, SC

• EL Ideas, Chicago, IL

• FarmBar, Tulsa, OK

• Foreign Cinema, San Francisco, CA

• The Four Horsemen, Brooklyn, NY

• Kalaya, Philadelphia, PA

• Kasama, Chicago, IL

• Le Pigeon, Portland, OR

• Mixtli, San Antonio, TX

• Nonesuch, Oklahoma City, OK

• O Ya, Boston, MA

• Oberlin, Providence, RI

• Via Carota, New York, NY

• Vianda, San Juan, PR

• Vicia, St. Louis, MO

Emerging Chef presented by S.Pellegrino Sparkling Natural Mineral Water: A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.

• Hector Garate, Palmira Barbecue, Charleston, SC

• Anthony Jones, Marcus DC, Washington, D.C.

• Steve Joo, Joodooboo, Oakland, CA

• Fátima Juárez, Komal, Los Angeles, CA

• E.J. Lagasse, Emeril's, New Orleans, LA• Max Lappé and Jacques Varon, Baso, Houston, TX

• Sunny Lee, Sunn's, New York, NY

• Kyle Lussier, The Pines, Grand Rapids, MN

• Nicolai Mlodinow, Class Act, Chicago, IL

• Ellie Parker, Main Street Provisions, Las Vegas, NV

• Rasheeda Purdie, Ramen by Rā, New York, NY

• Frankie Ramirez, Amá, Philadelphia, PA

• José Olmedo Carles Rojas, Si! Mon, Venice, CA

• Vanessa Rose, Mother's, Milwaukee, WI

• Ahmed Suliman, Cafe Suliman, Seattle, WA

• Bailey Sullivan, Monteverde Restaurant & Pastificio, Chicago, IL

• Pao Thampitak, Gaaeng Supper Club, Boston, MA

• Adrian Torres, Maximo, West University Place, TX

• Bao Tran, Giovedi, Honolulu, HI

• Jasmine Watson, Audette, Newport, RI

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, WI

• Agnes and Sherman, Houston, TX

• Anacacho Coffee & Cantina, San Antonio, TX

• Anjin, Kansas City, MO

• Bong, New York, NY

• Café Monette, St. Albans, VT

• Claudine, Providence, RI

• Echelon Kitchen & Bar, Ann Arbor, MI

• Emmett, Philadelphia, PA

• Evviva, New Orleans, LA

• Far-Out, Dallas, TX

• The Happy Crane, San Francisco, CA

• Indibar, Scottsdale, AZ

• Junah, Salt Lake City, UT

• Kabawa, New York, NY

• Ki, Los Angeles, CA

• Kizaki, Denver, CO

• Lei, New York, NY

• Little Beast Ballard, Seattle, WA

• Maison Bar à Vins, Washington, DC

• Merci, Charleston, SC

• Nadu, Chicago, IL

• Nic & Junior's, Chicago, IL

• Peregrine, Raleigh, NC

• Robin, St. Louis, MO

• ROLi, New Haven, CT

• RVR, Venice, CA• Saint Claire, New Orleans, LA

• Tamba, Las Vegas, NV

• The Wayland Mill, Seattle, WA

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

• Bánh by Lauren, New York, NY

• Born & Bread Bakehouse, Lakeland, FL

• The Burque Bakehouse, Albuquerque, NM

• Bywater Bakery, New Orleans, LA

• Café Dear Leon, Baltimore, MD

• Cultured, Sister Bay, WI

• Dan The Baker, Columbus, OH

• DeLuxe Cakes and Pastries, Iowa City, IA

• Fire Island Rustic Bakeshop, Anchorage, AK

• Gusto Bread, Long Beach, CA

• Librae, New York, NY

• The Local General Store, Honolulu, HI

• Mercado Sin Nombre, Austin, TX

• Niedlov's Bakery Cafe, Knocksville, TN

• Night Moves Bread, South Portland, ME

• Poulette Bakeshop, Parker, CO

• Starship Bagel, Dallas, TX

• Super Secret Ice Cream, Bethlehem, NH

• Weltons Tiny Bakeshop, Charleston, SC

• Wild 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.

• Renata Ameni, Birdee, Brooklyn, NY

• Neale Asato, Asato Family Shop, Honolulu, HI

• Susan Bae, Moon Rabbit, Washington, D.C.

• Youssef Boudarine, J'adore Pastry, Indianapolis, IN

• Tavel Bristol-Joseph, Nicosi, San Antonio, TX

• Monique Feybesse and Paul Feybesse, Tarts de Feybesse, Oakland, CA

• Monica Glass, Verveine Cafe & Bakery, Cambridge, MA

• Maggie Huff, Lucia, Dallas, TX

• Courtney Kenyon-Snider, Obélix, Chicago, IL

• Helen Jo Leach, The Town Company, Kansas City, MO

• Eunji Lee, Lysée, New York, NY

• Justine MacNeil, Fiore, Philadelphia, PA

• Claudia Martinez, Bar ANA, Atlanta, GA

• Kimberly Mcintosh, MILKFISH Bakeshop, Las Vegas, NV

• Lucia Merino, Lucia Patisserie, San Juan, PR

• Oscar Ortega, Atelier Ortega, Jackson Hole, WY

• Whitney Stancil, Cuvée at Chatham Inn, Chatham, MA

• Emily Thompson, The Wolf's Tailor, Denver, CO

• Christina Wood, Temple Pastries, Seattle, WA

• Hannah Ziskin, Quarter Sheets, Los Angeles, CA

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.

• Ammatoli, Long Beach, CA

• Ansots Basque Chorizos & Catering, Boise, ID

• Aria, Atlanta, GA

• Barley Swine, Austin, TX

• Bottega, Birmingham, AL

• Bresca, Washington, D.C.

• Cosme, New York, NY

• Daisies, Chicago, IL

• House of Prime Rib, San Francisco, CA

• Joan's in the Park, St. Paul, MN

• Louie, Clayton, MO

• Mallorca, Cleveland, OH

• Ostra, Boston, MA

• Providence, Los Angeles, CA

• Red Hook Tavern, Brooklyn, NY

• Restaurant Olivia, Denver, CO

• Sofreh, Brooklyn, NY

• State Road, Martha's Vineyard, MA

• Tailor, Nashville, TN

• Tutka Bay Lodge, Homer, AK

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.

• Ada's Wine Bar, Las Vegas, NV

• Amara at Paraiso, Miami, FL

• Apteka, Pittsburgh, PA

• Brasero, Chicago, IL

• Caruso's, Montecito, CA

• Chambers, New York, NY

• Coquine, Portland, OR

• F.L.X. Table, Geneva, NY

• Field & Main, Marshall, VA

• Kalimotxo, Austin, TX

• Kato, Los Angeles, CA

• Le Bouillon, Omaha, NE

• Le Caviste, Seattle, WA

• One Legged Magpie, Red Lodge, MT

• The Port of Call, Mystic, CT

• The Progress, San Francisco, CA

• Stems and Skins, Charleston, SC

• Sway Brewing & Blending, Baileys Harbor, WI• Taconeta, El Paso, TX

• Talulla, Cambridge, MA

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.

• Aldo Sohm Wine Bar, New York, NY

• Ayahuasca Cantina, Dallas, TX

• Bow & Arrow Brewing Co., Albuquerque, NM

• Double Chicken Please, New York, NY

• Drastic Measures, Shawnee, KS

• Graft Wine Shop & Wine Bar, Charleston, SC

• Highball, Phoenix, AZ

• Hopleaf Bar, Chicago, IL

• Lady Jane, Denver, CO

• Lovers Bar at Friday Saturday Sunday, Philadelphia, PA

• The Mothership, Milwaukee, WI

• Onyx Coffee Lab, Rogers, AR

• Post Office Place, Salt Lake City, UT

• Realm of the 52 Remedies, San Diego, CA

• Roquette, Seattle, WA

• Scotch Lodge, Portland, OR

• Smuggler's Cove, San Francisco, CA

• Spoke Wine Bar, Somerville, MA

• Watch Hill Proper, Prospect, KY

• Wild Child Wines, Lafayette, LA

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.

• Almanac, Philadelphia, PA

• Bar Bucce, Miami, FL

• Bar Chenin, Detroit, MI

• Bar Please!, Boise, ID

• Bar Snack, New York, NY

• Clemente Bar, New York, NY

• The Contrary, Des Moines, IA

• Daisy, Los Angeles, CA

• Daydream Rum Bar, Albuquerque, NM

• The Elbow Room, Vancouver, WA

• Later Bye, Oklahoma City, OK

• Lee's, Houston, TX

• Loma, Providence, RI

• Lucky Star, Atlanta, GA

• Madeira Park, Atlanta, GA• Nocturno, Las Vegas, NV

• Pink Flamingo, Baltimore, MD

• Public Parking, Madison, WI

• The Valley Club, San Francisco, CA

• Van Atta, Telluride, CO

Outstanding Professional in Beverage Service: A service professional who curates and serves wine, beer, or other offerings such as sake, or 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.

• Zac Adcox, Kid Sister, Phoenix, AZ

• Nader Asgari-Tari, Zurito, Boston, MA

• Bank Atcharawan, Jipata, Las Vegas, NV

• Jack Benchakul, Endorffeine, Los Angeles, CA

• Lee Campbell, Borgo, New York, NY

• Andrea Ciavardini-Royko, Jianna, Greenville, SC

• Paul Einbund, The Morris, San Francisco, CA

• Ryan Fletter, Barolo Grill, Denver, CO

• Braithe Gill, Brennan's, New Orleans, LA

• Joel Gunderson, Heavenly Creatures, Portland, OR

• Brent Kroll, Maxwell Park, Washington, D.C.

• Jared May, Vida, Indianapolis, IN

• Alyssa Mikiko DiPasquale, The Koji Club, Boston, MA

• Celia Pellegrini, Este, Austin, TX

• Taurean Philpott, Avize, Atlanta, GA

• Amy Racine, La Marchande, New York, NY

• June Rodil, March, Houston, TX

• Sara Sergent, Alpine Distilling Social Aid & Pleasure Club, Park City, UT

• Derek Stevenson, Auro, Calistoga, CA

• Dan Suro-Cipolloni and David Suro-Piñera, Tequilas and La Jefa, Philadelphia, PA

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.

• Anu Apte, Rob Roy, Seattle, WA

• Doug Atwell, Southpaw, Baltimore, MD

• Eric Bennett, Continental Drift, Birmingham, AL

• Hastings Cameron, Imaginary Factory, Madison, WI

• Diana Condori, Fern Bar, Kansas City, MO

• Kevin Diedrich, Pacific Cocktail Haven, San Francisco, CA

• Nicky Fas, Pantera, Caguas, PR

• Jesse Hedberg, Club Frills, Providence, RI

• McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO

• Christine Kim, Service Bar, Washington, D.C.

• Jason Lee, Darling, Los Angeles, CA

• Miles Macquarrie, Kimball House, Atlanta, GA• Christopher Marty, Best Intentions, Chicago, IL

• Mariena Mercer Boarini, Aft Cocktail Deck, Las Vegas, NV

• Ivy Mix, Whoopsie Daisy, Brooklyn, NY

• Kristine Nguyen, Bludorn, Houston, TX

• Gabe Sanchez, Midnight Rambler, Dallas, TX

• Ross Simon, Little Rituals, Phoenix, AZ

• Mike Stankovich, Longfellow, Cincinnati, OH

• Kate Wise, Juniper Bar, Burlington, VT

Best Chefs presented by Capital One (by region): 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

• Eric Alexander and Courtney McDonald, Restaurant Josephine, Auburn, CA

• Kim Alter, Nightbird, San Francisco, CA

• Dave Beran, Seline, Santa Monica, CA

• Eric Bost, Lilo, Carlsbad, CA

• Harrison Cheney, Sons & Daughters, San Francisco, CA

• Sarah Cooper and Alan Hsu, Sun Moon Studio, Oakland, CA

• Geoff Davis, Burdell, Oakland, CA

• Brian Dunsmoor, Dunsmoor, Los Angeles, CA

• Sarah Hymanson and Sara Kramer, Kismet, Los Angeles, CA

• Zareen Khan, Zareen's, Palo Alto, CA

• Emma Lipp and Stephanie Reagor, Valley Bar & Bottle, Sonoma, CA

• Tara Monsod, Animae, San Diego, CA

• Andrew Muñoz and Michelle Muñoz, Moo's Craft Barbecue, Los Angeles, CA

• Charles Namba, Camélia, Los Angeles, CA

• Viet Nguyen, Nep Cafe, Fountain Valley, CA

• Brandon Rice, Ernest, San Francisco, CA

• Daisy Ryan, Bell's, Los Alamos, CA

• Fik Saleh and Reka Saleh, Fikscue Craft BBQ, Alameda, CA

• Kosuke Tada, Mijoté, San Francisco, CA

• Kwang Uh, Baroo, Los Angeles, CA

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

• Javier Bardauil, BARDA, Detroit, MI

• Michael Bowe, Red Yeti, Jeffersonville, IN

• Vinnie Cimino, Cordelia, Cleveland, OH

• Thai Dang, HaiSous, Chicago, IL

• Sarah Dworak, Sudova, Cincinnati, OH

• Andy Elliott and Emily Stewart, Modern Bird, Traverse City, MI

• Danny Espinoza, Santa Masa Tamaleria, Chicago, IL

• Norman Fenton, Cariño, Chicago, IL

• James Galbraith, PostBoy, New Buffalo, MI

• Luz Gonza and Omar Gonza, Macizo Restaurant, Indianapolis, IN

• Aaron Hansen, Lone Pine, Carmel, IN

• Hideki Harada, Kiki, Cincinnati, OH• Jeffrey Harris, Nolia Kitchen, Cincinnati, OH

• Christopher Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL

• Mari Katsumura and Adam Sindler, SHŌ, Chicago, IL

• Nick Kleutsch and James Sanders, Sanders BBQ Supply Co., Chicago, IL

• Rishi Kumar and Zubair Mohajir, Mirra, Chicago, IL

• Ben Lustbader and Sarah Mispagel, Loaf Lounge, Chicago, IL

• Jacob Potashnick, Feld, Chicago, IL

• John Yelinek, Ladder 4 Wine Bar, Detroit, MI

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

• Matthew Adler, Cucina Morini, Washington, D.C.

• Darmyelesh Alemu, Beteseb, Silver Spring, MD

• Jamilka Borges, Lilith, Pittsburgh, PA

• Leah Branch, The Roosevelt, Richmond, VA

• Russ Cowan, Radin's Delicatessen, Cherry Hill, NJ

• Nathan Flaim, Luca, Lancaster, PA

• Fernando Gonzalez, 2Fifty TX BBQ, Washington, D.C.

• Ian Graye, Pietramala, Philadelphia, PA

• Miguel Guerra and Tatiana Mora, Mita, Washington, D.C.

• Johanna Hellrigl, Ama, Washington, D.C.

• Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA

• Dwain Kalup, La Fia, Wilmington, DE

• Matthew Oetting, Marta, Baltimore, MD

• Cagla Onal, My Little Chamomile, Washington, D.C.

• Randy Rucker, Little Water, Philadelphia, PA

• Tarik Sengul, Smyrna, Charlottesville, VA

• Amanda Shulman, Her Place Supper Club, Philadelphia, PA

• Suresh Sundash, Taipori, Washington, D.C.

• Omar Tate and Cybille St. Aude-Tate, Honeysuckle, Philadelphia, PA

• David Viana, Judy and Harry's, Asbury Park, NJ

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

• Zak Baker, Ca’Lucchenzo, Wauwatosa, WI

• Nick Bognar, Sado, Pavilion, St. Louis, MO

• Kasey Lee Cooke, Mint Mark, Madison, WI

• Philip Day, Root Food + Wine, Augusta, MO

• Shigeyuki Furukawa, Kado No Mise, Minneapolis, MN

• Nick Hanke and Phil Shires, Masao, Des Moines, IA

• Alex Henry, El Molino del Sureste, St. Louis, MO

• Camillia Hjortnaes and Erik Hjortnaes, Hjem A.M., Custer, SD

• Lisa Kirkpatrick and Paul Zerkel, Goodkind, Milwaukee, WI

• Johnny Leach, The Town Company, Kansas City, MO

• Adam Marty, Ellinor, Appleton, WI

• Zach Midgett, Casa Bovina, Lincoln, NE

• Diane Moua, Diane's Place, Minneapolis, MN

• Loryn Nalic, Balkan Treat Box, Webster Groves, MO

• Swetha Newcomb, Of Course, Overland Park, KS• Jason Rickard and Jordan Rickard, FioRito, Wichita, KS

• Ian Robertson, Oak Park, Des Moines, IA

• Gustavo Romero and Kate Romero, Oro by Nixta, Minneapolis, MN

• David Utterback, Yoshitomo, Ota, Omaha, NE

• Yia Vang, Vinai, Minneapolis, MN

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

• Theo Adley, Marigold, Lyons, CO

• Alex Cardoza, Susina, Boise, ID

• Milo Carrier, Arlo, Salt Lake City, UT

• Remle Colestock, Glorietta Trattoria, Jackson, WY

• Brandon Cunningham, Pangea, Missoula, MT

• Johnny Curiel, Alma Fonda Fina, Denver, CO

• Brandon Dearden, Ember, Hamilton, MT

• Cal Elliott, The Avery, Boise, ID

• Andrew Fuller, Oquirrh, Salt Lake City, UT

• Dave Grant and Rocky Hunter, Gladys, Edgewater, CO

• Travis Herbert, Felt Bar & Eatery, Salt Lake City, UT

• Tommy Nguyen, The Pearl, Salt Lake City, UT

• Miles Odell, Odell's Bagel, Denver, CO

• Bo Porytko, Molotov Kitschen + Cocktails, Denver, CO

• Earl James Reynolds, Herb and Omni, Whitefish, MT

• Kenneth Wan, MAKFam, Denver, CO

• Nathan Whitley, Terroir, Boise, ID

• Penelope Wong, Yuan Wonton, Denver, CO

• Jarrett Wrisley, Shan, Bozeman, MT

• Nick Zocco, Urban Hill, Salt Lake City, UT

Best Chef: New York State

• Fariyal Abdullahi, Hav & Mar, New York, NY

• Christophe Bellanca, Essential by Christophe, New York, NY

• Sadie Mae Burns and Anthony Ha, Ha's Snack Bar, New York, NY

• Fidel Caballero, Corima, New York, NY

• Giovanni Cervantes, Carnitas Ramirez, New York, NY

• Aretah Ettarh, Gramercy Tavern, New York, NY

• Efrén Hernández, Casa Susanna, Leeds, NY

• Corwin Kave, Deer Mountain Inn, Tannersville, NY

• Vikas Khanna, Bungalow, New York, NY

• Hooni Kim, Meju, Queens, NY

• Yvan Lemoine, Tourmaline, Forest Hills, NY

• Nate Limwong, Chalong, New York, NY

• Cheng Lin, Shōta Omakase, Brooklyn, NY

• Buddha Lo, Huso, New York, NY

• Angie Mar, Le B, New York, NY

• Ayesha Nurdjaja, Shukette, New York, NY

• Joshua Pinsky, Claud, New York, NY

• Mads Refslund, Ilis, Brooklyn, NY• Rafiq Salim, Rolo's, Queens, NY

• Stefano Secchi, Rezdôra, New York, NY

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

• Tiara Adorno, The Crooked Ram, Manchester, VT

• Jeremy Broucek, Bread & Friends, Portland, ME

• Sāsha Coleman, Comfort Kitchen, Boston, MA

• Amarilys Colon, La Padrona, Boston, MA

• David DiStasi, Materia Ristorante, Bantam, CT

• Luke Fetbroth, Tonino, Boston, MA

• Chris Gould, Central Provisions, Portland, ME

• Evan Hennessey, Stages, Dover, NH

• Bolivar Hilario, Community Table, New Preston, CT

• Sara Jenkins, Nina June, Rockport, ME

• Shi Mei, Lenox Sophia, Boston, MA

• Peter Nguyen, Lê Madeline, Quincy, MA

• Kevin O'Donnell, Giusto, Newport, RI

• Annie Parisi, Jayd Bun, South Kingstown, RI

• Jake Stevens, Leeward, Portland, ME

• Thomas Takashi Cooke, Izakaya Minato, Portland, ME

• Shilimat Tessema, Lalibela Ethiopian Restaurant, New Haven, CT

• Paul Trombly, Fancy's, Burlington, VT

• Max Vogel, Ondis, Montpelier, VT

• Derek Wagner, Nicks on Broadway, Providence, RI

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

• Janet Becerra, Pancita, Seattle, WA

• Nathan Bentley, Altura Bistro, Anchorage, AK

• Johnny Courtney, Atoma, Seattle, WA

• Logan Cox, Homer, Seattle, WA

• Michele Di Bari, Sale Pepe, Lahaina, HI

• Mike Dodge, Whisky & Ramen, Anchorage, AK

• Josh Dorcak, MÄS, Ashland, OR

• Ed Kenney, Mud Hen Water, Honolulu, HI

• Jordan Koplowitz, Starla's, Bellingham, WA

• Andrew Le, The Pig and the Lady, Honolulu, HI

• Taylor Manning and Siobhan Speirits, Cafe Olli, Portland, OR

• Melissa Miranda, Musang, Seattle, WA

• Kristen Murray, Måurice, Portland, OR

• Thai Nguyen and Trinh Nguyen, Ramie, Seattle, WA

• Thomas Pisha-Duffly, Gado Gado, Portland, OR

• Ryan Roadhouse, Nodoguro, Portland, OR

• Sheldon Simeon, Tiffany's Restaurant and Bar, Wailuku, HI

• Jack Strong, JORY Restaurant at The Allison Inn & Spa, Newberg, OR

• Aaron Tekulve, Surrell, Seattle, WA

• Yuya Yamanaka, Paris Hawaii, Honolulu, HIBest Chef: South (AL, AR, FL, LA, MS, PR)

• Cory Bahr, Parish, Monroe, LA

• Michael Beltran, Ariete, Miami, FL

• Bryce Bonsack, Rocca, Tampa, FL

• Ana Castro, Acamaya, New Orleans, LA

• Matthew Cooper, Conifer, Bentonville, AR

• Raúl Correa, René Marichal, and Xavier Pacheco, Bacoa Finca + Fogón, Juncos, PR

• Toni Elkhouri, Cedar's Cafe, Melbourne, FL

• Hunter Evans, Elvie's, Jackson, MS

• Maria Teresa Gallina and Nicolas Martinez, Recoveco, Miami, FL

• Kristen Hall, La Fête, Birmingham, AL

• Barry Honan, Lotus Noodle Bar, St. Augustine, FL

• Maria La Mota and Chason Spencer, Chancho King, Jacksonville, FL

• Wendy Lopez, Reyes Mezcaleria, Orlando, FL

• Serigne Mbaye, Dakar NOLA, New Orleans, LA

• Geri-Martha O'Hara and Ryan O'Hara, Pizza Grace, Birmingham, AL

• Jason Paul, Heirloom at 1907, Rogers, AR

• Charly Pierre, Fritai, New Orleans, LA

• Joerick Rivera, Bakku, Rincon, PR

• Jim Smith, The Hummingbird Way, Mobile, AL

• Austin Sumrall, White Pillars, Biloxi, MS

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

• Khaled AlBanna, Calliope, Chattanooga, TN

• Robin Anthony, Omakase by Prime Fish, Charlotte, NC

• Noam Bilitzer, MeeshMeesh, Louisville, KY

• Joe Cash, Scoundrel, Greenville, SC

• Matt Dawes, The Bull and Beggar, Asheville, NC

• Steven Devereaux Greene, Herons at The Umstead, Cary, NC

• Mary Ellen Diaz, Alma Bea, Shepherdstown, WV

• Laurence Faber, Potchke Deli, Knoxville, TN

• Carlo Gan and Mia Orino, Kamayan ATL, Chamblee, GA

• Jimmy Gentry, The Lobbyist, Memphis, TN

• J. Trent Harris, Mujō, Atlanta, GA

• Philip Krajeck, Rolf & Daughters, Nashville, TN

• Cheetie Kumar, Ajja, Raleigh, NC

• Colin Marcelli, Renzo, Charleston, SC

• Freddy Money, Atlas, Atlanta, GA

• Taylor Montgomery, Montgomery Sky Farm, Leicester, NC

• Bintou N'Daw, Bintü Atelier, Charleston, SC

• Todd Schafer, Abel Brown, Augusta, GA

• Heidi Vukov, Hook & Barrel, Myrtle Beach, SC

• David Willocks, The Baker's Table, Newport, KY

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

• Danny Calleros, Ardovino's Desert Crossing, Sunland Park, NM

• Roberto Centeno, Espiritu, Mesa, AZ• Jeff Chanchaleune, Bar Sen, Oklahoma City, OK

• TJ Culp, Progress, Phoenix, AZ

• Rochelle Daniels, Atria, Flagstaff, AZ

• Graham Dodds, NOSA Restaurant & Inn, Ojo Caliente, NM

• Oulay Ceesay Fisher, Calabash African Kitchen, Las Vegas, NV

• Armando Hernandez and Nadia Holguin, Tacos Chiwas, Phoenix, AZ

• Scott Holmes, Little Miss BBQ, Phoenix, AZ

• Brian Howard, Sparrow + Wolf, Las Vegas, NV

• Kyle Kent, Chula Seafood, Phoenix, AZ

• Brian Momanyi and Stayce Momanyi, Plus254, Oklahoma City, OK

• Steve Riley, Mesa Provisions, Albuquerque, NM

• Yuri Szarzewski, Partage, Las Vegas, NV

• Sarah Thompson, Casa Playa, Las Vegas, NV

• Jamie Tran, Black Sheep, Las Vegas, NV

• James Trees, Bar Bohème, Las Vegas, NV

• Claudia Vindiola, La Frida Mexican Grill & Seafood, Tucson, AZ

• Zack Walters, Sedalia's, Oklahoma City, OK

• Veronica Zelada, Café Kacao, Oklahoma City, OK

Best Chef: Texas

• Ope Amosu, ChòpnBlọk, Houston, TX

• Thai Changthong, P Thai's Khao Man Gai & Noodles, Austin, TX

• Michael Che, Tsuke Edomae, Austin, TX

• Ali Clem, La Barbecue, Austin, TX

• Kent Domas and Seth Siegel-Gardner, Milton's, Houston, TX

• Francisco Estrada and Lizzeth Martinez, Naco Mexican, San Antonio, TX

• Evelyn Garcia and Henry Lu, JŪN, Houston, TX

• Shawn Gawle, Camaraderie, Houston, TX

• Scott Girling, Osteria Il Muro, Denton, TX

• Patrick Hicks and Fasicka Hicks, Smoke'N Ash BBQ, Arlington, TX

• Sue Kim, The Magpie, San Antonio, TX

• Daniela Landaverde and Rosa Landaverde, La Santa Barbacha, Austin, TX

• Emil Oliva, Leche de Tigre, San Antonio, TX

• Masayuki Otaka, Mabo, Dallas, TX

• Andres Pablos, Accá, El Paso, TX

• Gabe Padilla and Melissa Padilla, Café Piro, Socorro, TX

• Michael Serva, Bordo, Marfa, TX

• Bob Somsith, Lao'd Bar, Austin, TX

• Finney Walter, The Nicolett, Lubbock, TX

• George Watts III, GW’s BBQ Catering Co, San Juan, TX

The 2026 James Beard Awards ceremonies will be held in our proud host city of Chicago on the following dates:

 Saturday, June 13, 2026: Media Awards at Art Institute of Chicago

Sunday, June 14, 2026: Impact Awards at The Dalcy

Monday, June 15, 2026: Restaurant and Chef Awards at The Lyric Opera

Upcoming Awards press announcements (dates may be subject to change):

Wednesday, February 25, 2026: America’s Classics Award Winners

Tuesday, March 31, 2026: Restaurant and Chef Awards Nominees and Achievement Awards

Honorees (Impact Awards, Lifetime Achievement, and Humanitarian of the Year)

Wednesday, May 6, 2026: Media Awards Nominees

Saturday, June 13, 2026: Media Awards Winners

Sunday, June 14, 2026: Impact Award Honorees

Monday, June 15, 2026: Restaurant and Chef Awards Winners

ABOUT THE JAMES BEARD AWARDS

The James Beard Awards recognizes exceptional talent and achievement 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. Established in 1990, the James Beard Awards are among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries and those in the broader food systems. The Awards are overseen by the Awards Committee. Each Awards

program (Book, Broadcast Media, Journalism, and Restaurant and Chef) has its own subcommittee members who volunteer their time to oversee the policies, procedures, and selection of judges for their respective program. All James Beard Award winners receive a certificate and a medallion engraved with the James Beard Foundation Awards insignia. For more information, sign up for our emails or visit us atjamesbeard.org/awards. For up-to-the-minute news about the Awards, follow @beardfoundation on Instagram, Facebook, and Linkedin and keep an eye out for posts using #JBFA.