Photo credit: www.eater.com
The James Beard Foundation today revealed the finalists for its prestigious awards, which are among the highest accolades in the culinary world. Categories included are Outstanding Restaurateur, Best New Restaurant, and regional Best Chef awards, along with the introduction of three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service.
Additionally, the foundation announced recipients of the Leadership, Humanitarian of the Year, and Lifetime Achievement awards. Chad Houser was honored with the Humanitarian of the Year Award, while Toni Tipton-Martin, an acclaimed author and journalist, received the Lifetime Achievement Award. Five individuals also received the Impact Award, among them Anthony Edwards, Jr., Angie Craig, and Dune Lankard.
This year’s announcement is particularly significant, coinciding with the five-year mark since the onset of the COVID-19 pandemic, which has fundamentally altered the awards program. The foundation faced immense challenges as the pandemic forced the cancellation of ceremonies in 2020 and 2021. In response to critiques surrounding the lack of diversity among its awards and decision-making bodies, the organization initiated an audit of its processes, which resulted in both the revision of existing categories and the creation of new ones. Notably, the Rising Star award was revised to Emerging Chef with no age limit, and separate regional distinctions were established for Texas, California, and New York to promote inclusivity and diversity in its recognitions.
Recently, the James Beard Foundation awarded its America’s Classics honor, celebrating six locally owned restaurants that embody lasting appeal in their communities. Prior to this, the foundation had announced its semifinalists from diverse regions across the United States. The nominees for the media awards, highlighting achievement in food-related journalism and literature, are set to be disclosed on May 7. The winners in the chef and restaurant categories will be revealed in a celebratory gala on June 16 at the Lyric Opera of Chicago. A complete list of finalists can be found below.
2025 James Beard Awards: Restaurant and Chef Finalists
Outstanding Restaurateur
This award is presented to restaurateurs who utilize their establishments as a means of fostering community, demonstrating entrepreneurial creativity and maintaining high ethical standards in their operations.
Stuart Brioza and Nicole Krasinski, The Anchovy Bar, State Bird Provisions, and The Progress, San Francisco, CA
Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL
Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.
Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT
Lee Hanson and Riad Nasr, Frenchette, Le Veau d’Or, and Le Rock, New York, NY
Outstanding Chef
Awarded to a chef who exemplifies high culinary standards and serves as a role model within the industry.
Lisa Becklund, FarmBar, Tulsa, OK
Gabriel Kreuther, Gabriel Kreuther, New York, NY
Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
Cassie Piuma, Sarma, Somerville, MA
Jungsik Yim, Jungsik, New York, NY
Outstanding Restaurant
This accolade recognizes a restaurant that consistently exhibits excellence in cuisine, ambiance, hospitality, and operational effectiveness.
Coquine, Portland, OR
Frasca Food and Wine, Boulder, CO
Galit, Chicago, IL
Nonesuch, Oklahoma City, OK
Oberlin, Providence, RI
Emerging Chef
Affirms a chef of exceptional talent and leadership capabilities, anticipated to make a significant influence on the culinary landscape.
Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA
Phila Lorn, Mawn, Philadelphia, PA
Nikhil Naiker, NIMKI, Providence, RI
Jane Sacro Chatham, Vicia, St. Louis, MO
RJ Yoakum, Georgie, Dallas, TX
Best New Restaurant
Designated for restaurants that opened between October 1, 2023, and September 30, 2024, demonstrating a commitment to excellence in food and a potential for future impact.
Alma Fonda Fina, Denver, CO
Atoma, Seattle, WA
Bûcheron, Minneapolis, MN
Ema, Houston, TX
Fet-Fisk, Pittsburgh, PA
Mābo, Dallas, TX
Mita, Washington, D.C.
Ômo by Jônt, Winter Park, FL
Penny, New York, NY
The Union, Helena, MT
Outstanding Bakery
Recognizing a bakery exemplifying excellence in bread, pastries, or desserts while maintaining a high standard in all operations.
Atelier Ortega, Jackson Hole, WY
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Starship Bagel, Lewisville, TX
Super Secret Ice Cream, Bethlehem, NH
Outstanding Pastry Chef or Baker
Awarded to a pastry chef or baker who excels in creating desserts and pastries, showcasing remarkable skill irrespective of their business affiliation.
Susan Bae, Moon Rabbit, Washington, D.C.
Cat Cox, Country Bird Bakery, Tulsa, OK
April Franqueza, The Dining Room at High Hampton, Cashiers, NC
Crystal Kass, Valentine, Phoenix, AZ
Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO
Outstanding Hospitality
Recognizes eateries that exemplify a welcoming atmosphere and customer service that stands out within the community, ensuring excellence in food and operations.
Archipelago, Seattle, WA
Aria, Atlanta, GA
Atomix, New York, NY
Harbor House Inn, Elk, CA
Mixtli, San Antonio, TX
Outstanding Wine and Other Beverages Program
This honor goes to restaurants showcasing exceptional beverage service, including thoughtful pairings and a strong emphasis on quality and ethical sourcing.
Bar Brava, Minneapolis, MN
Campo at Los Poblanos, Los Ranchos de Albuquerque, NM
Charleston, Baltimore, MD
March, Houston, TX
Strong Water, Anaheim, CA
Outstanding Bar
Recognizes establishments whose primary focus is beverage service and that demonstrate excellence in both the selection and preparation of drinks.
Kumiko, Chicago, IL
Scotch Lodge, Portland, OR
The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA
Water Witch, Salt Lake City, UT
Wolf Tree, White River Junction, VT
Best New Bar
Identified for bars that opened within the past year, showcasing excellence in beverage service and the potential to make a mark in the industry.
Agency, Milwaukee, WI
Bar Colette, Dallas, TX
Identidad Cocktail Bar, San Juan, PR
Merai, Brookline, MA
Vice Versa, Miami, FL
Outstanding Professional in Beverage Service
Recognizing service professionals who excel in curating and serving beverages, setting high standards for quality and innovation across various establishments.
Jacob Brown, Lazy Bear, San Francisco, CA
Jose Medina Camacho, Adios, Birmingham, AL
Arjav Ezekiel, Birdie’s, Austin, TX
Cassandra Felix, Daniel, New York, NY
Cristie Norman, Delilah, Las Vegas, NV
Outstanding Professional in Cocktail Service
Awarded to those who create exceptional cocktails while fostering a culture of excellence and innovation in beverage service.
McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
Ignacio Jimenez, Superbueno, New York, NY
Dave Newman, Pint + Jigger, Honolulu, HI
Tobin Shea, Redbird, Los Angeles, CA
Mike Stankovich, Longfellow, Cincinnati, OH
Best Chefs (by region)
Recognizes chefs demonstrating exceptional culinary skills and contributing positively to their communities through sustainable practices.
Best Chef: California
Daniel Castillo, Heritage Barbeque, San Juan Capistrano, CA
Richard Lee, Saison, San Francisco, CA
Tara Monsod, ANIMAE, San Diego, CA
Kosuke Tada, Mijote, San Francisco, CA
Jon Yao, Kato, Los Angeles, CA
Best Chef: Great Lakes (IL, IN, MI, OH)
Jennifer Blakeslee and Eric Patterson, The Cooks’ House, Traverse City, MI
Thai Dang, HaiSous, Chicago, IL
David Jackman, Wildweed, Cincinnati, OH
Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL
Noah Sandoval, Oriole, Chicago, IL
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Henji Cheung, Queen’s English, Washington, D.C.
Carlos Delgado, Causa and Amazonia, Washington, D.C.
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Dan Richer, Razza, Jersey City, NJ
Amanda Shulman, Her Place Supper Club, Philadelphia, PA
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN
Diane Moua, Diane’s Place, Minneapolis, MN
Loryn Nalic, Balkan Treat Box, Webster Groves, MO
Karyn Tomlinson, Myriel, St. Paul, MN
David Utterback, Ota and Yoshitomo, Omaha, NE
Best Chef: Mountain (CO, ID, MT, UT, WY)
Joshua Adams, Campione, Livingston, MT
Salvador Alamilla, Amano, Caldwell, ID
Brandon Cunningham, The Social Haus, Greenough, MT
David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
Penelope Wong, Yuan Wonton, Denver, CO
Best Chef: New York State
Nasim Alikhani, Sofreh, Brooklyn, NY
Ryan Fernandez, Southern Junction, Buffalo, NY
Eiji Ichimura, Ichimura, New York, NY
Atsushi Kono, Kono, New York, NY
Vijay Kumar, Semma, New York, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Avery Buck, May Day, Burlington, VT
Sky Haneul Kim, Gift Horse, Providence, RI
Brian Lewis, The Cottage, Westport, CT
Erin Miller, Urban Hearth, Cambridge, MA
Derek Wagner, Nicks on Broadway, Providence, RI
Best Chef: Northwest & Pacific (AK, HI, OR, WA)
Jay Blackinton, Houlme, Orcas Island, WA
Joshua Dorcak, MÄS, Ashland, OR
Ryan Roadhouse, Nodoguro, Portland, OR
Beau Schooler, In Bocca Al Lupo, Juneau, AK
Timothy Wastell, Antica Terra, Amity, OR
Best Chef: South (AL, AR, FL, LA, MS, PR)
Nando Chang, Itamae AO, Miami, FL
Matthew Cooper, Conifer, Bentonville, AR
Kevin Garcia, La Faena AgroCocina, Guaynabo, PR
Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR
Rafael Rios, Yeyo’s El Alma de Mexico, Bentonville, AR
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY
Sara Bradley, Freight House, Paducah, KY
Jake Howell, Peninsula, Nashville, TN
Silver Iocovozzi, Neng Jr.’s, Asheville, NC
Robbie Robinson, City Limits Barbeque, West Columbia, SC
Best Chef: Southwest (AZ, NM, NV, OK)
Olivier Bouzerand, Fait Maison, Edmond, OK
Yotaka Martin, Lom Wong, Phoenix, AZ
Sarah Thompson, Casa Playa, Las Vegas, NV
Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV
Zack Walters, Sedalia’s, Oklahoma City, OK
Best Chef: Texas
Thomas Bille, Belly of the Beast, Spring, TX
Emmanuel Chavez, Tatemó, Houston, TX
Emil Oliva, Leche de Tigre, San Antonio, TX
Regino Rojas, Purépecha, Dallas, TX
Michael Anthony Serva, Bordo, Marfa, TX
Disclosure: Some Vox Media staff members are involved in the voting process for the James Beard Awards. Eater is collaborating with the James Beard Foundation to livestream the awards in 2025, with all editorial content produced independently of the foundation.
Source
www.eater.com