All photos: Eliesa Johnson for the James Beard Foundation
The James Beard Foundation® has announced its Restaurant and Chef Awards semifinalists for the 2026 James Beard Awards® presented by Capital One. Considered the pinnacle of culinary recognition in the US and among the country’s most prestigious honors, the James Beard Awards celebrate exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to creating a culture where all can thrive. The full list of semifinalists can be found below and on the James Beard Foundation website.
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.
“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. “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.”
Receiving a James Beard Award can be transformational for restaurants and chefs. Recognition of any kind—whether as a semifinalist, nominee, or winner—can lead to significant visibility, new opportunities, and positive economic impact that helps sustain these vital businesses. In 2025, 96% of surveyed semifinalists reported a positive impact on their business and communities following James Beard recognition.
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.
2026 James Beard Restaurant and Chef Awards Semifinalists
Outstanding Restaurateur: A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates
- 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