The ceremony will be held in June, with 2025 marking its 35th year
January 22, 2025
NEW YORK (January 22, 2025) – The James Beard Foundation® announced today its 2025 Restaurant and Chef Award semifinalists for the James Beard Awards® presented by Capital One. The full list of 2025 Restaurant and Chef Award semifinalists can be found below and on the James Beard Foundation website.
The James Beard Awards®, considered to be among the nation’s most prestigious honors, recognize
exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to
creating a culture where all can thrive. 2025 marks an incredible milestone: the 35th anniversary of the James Beard Awards. This year’s ceremony will commemorate the transformative role the Awards have played in recognizing culinary excellence and shaping the evolution of American food culture, while reaffirming the Foundation’s commitment to leading and supporting the industry for years to come.
“For 35 years, the James Beard Awards have stood as a testament to American food culture and its exceptional talent. What began as a celebration of culinary achievement has evolved into a platform leading chefs and the broader culinary industry towards a new standard of excellence,” said Clare Reichenbach, CEO, James Beard Foundation. “As we mark this milestone, we are committed to our vision of a vibrant independent restaurant industry that stands as a cornerstone of American culture, community and economy, and drives towards a better food system.”
The James Beard Restaurant and Chef Awards—established in 1990, with the first Awards given in 1991—celebrate excellence across all types of dining experiences, from fine dining to casual establishments, and are one of several recognition programs of the Awards. In celebration of the Awards’ pivotal anniversary, as well as in recognition of the ever-evolving independent restaurant landscape, the 2025 Restaurant and Chef Awards have expanded with a focus on beverages, introducing three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service.
“This year brings renewed energy to the Restaurant and Chef Awards, as we shine a spotlight on the exciting talent shaping American food culture as well as beverage, which is a focus for us,” said Dawn Padmore, Vice President of Awards, James Beard Foundation. “We are also grateful to the committees and judges—with a special thanks to our Awards Committee Chair and James Beard Foundation Board of Trustee Chef Elizabeth Falkner—whose invaluable contributions make the Awards possible.”
The James Beard Awards continue to impact the careers and lives of many. Recognition at any stage of the Awards process can lead to significant visibility and in some cases, short and long-term economic impact for businesses. In the past two years, 66% of semifinalists reported a significant increase in covers after the announcement. This is especially crucial at a time when independent restaurants continue to operate on razor-thin margins.
“We congratulate the 2025 Restaurant and Chef Award semifinalists, each of whom displays a notable commitment to their craft and exemplifies leadership,” said Lauren Saria and Erinn Tucker-Oluwole, Restaurant and Chef Awards Committee Co-Chairs. “It is an honor to recognize your distinctive talents that enrich America’s culinary landscape.”
The Restaurant and Chef Award nominees will be announced on Wednesday, April 2, 2025, and winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16, 2025, at the Lyric Opera of Chicago. Please visit the James Beard Foundation website for more information on the James Beard Awards, the Restaurant and Chef Awards process and eligibility guidelines, and Awards policies and procedures.
The 2025 James Beard Restaurant and Chef Award semifinalists are:
Outstanding Restaurateur: A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, and integrity in restaurant operations.
Itai Ben Eli and Itamar Levy, Sof Hospitality Group (Hamsa, Badolina Bakery, and Doris Metropolitan), Houston, TX
Nikki Berglund and Ryan Nitschke, Luna Fargo, Sol Ave. Kitchen, Nova Eatery and others, Fargo, ND
Stuart Brioza and Nicole Krasinski, The Anchovy Bar, State Bird Provisions, and The Progress, San Francisco, CA
Cara Chigazola-Tobin and Allison Gibson, Honey Road and Gray Jay, Burlington, VT
Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL
Gerard Craft, Niche Food Group (Brasserie, Pastaria, None of the Above, and others), St. Louis, MO
Scott Crawford, Crawford Hospitality (Crawford and Son, Brodeto, Jolie, and others), Raleigh, NC
Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.
Benjamin Goldberg, Max Goldberg, and Josh Habiger, Strategic Hospitality (Bastion, Locust, Kisser, and others), Nashville, TN
Lee Hanson and Riad Nasr, Frenchette, Le Veau d'Or, and Le Rock, New York, NY
Mason Hereford, Turkey & the Wolf, Molly's Rise & Shine, Hungry Eyes, and others, New Orleans, LA
Brian Jupiter and Aaron Torricelli, Pioneer Tavern Group (Frontier and Ina Mae Tavern), Chicago, IL
Douglas Katz, Edgewater Hospitality (Amba, Zhug, Kiln, and others), Cleveland, OH
Simon Kim, Gracious Hospitality Management (COTE, Undercote, and COQODAQ), New York, NY
Lavanya Mahate, Saffron Valley Restaurants, Salt Lake City, UT
Elliot Nelson, McNellie's Group (McNellie's and others), Tulsa and Oklahoma City, OK
Quynh Pham and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA
Daisy Ryan and Greg Ryan, Companion Hospitality (Bell's, Bar Le Cote, Priedite BBQ, and others), Los Alamos, CA
Sara Stayer and Martin Stayer, Nobie's, Toasted Coconut, and Nonno's, Houston, TX
Douglass Williams, MIDA, Boston, MA
Outstanding Chef presented by Hilton: A chef who sets high culinary standards and has served as a positive example for other food professionals.
Ann Ahmed, Khâluna, Minneapolis, MN
Lisa Becklund, FarmBar, Tulsa, OK
Amy Brandwein, Centrolina, Washington, D.C.
Tavel Bristol-Joseph, Canje, Austin, TX
Gilberto Cetina, Holbox, Los Angeles, CA
William Dissen, The Market Place, Asheville, NC
Suzette Gresham-Tognetti, Acquerello, San Francisco, CA
Francis Guzmán, Vianda, San Juan, PR
David Kirkland and Ernest Servantes, Burnt Bean Co., Seguin, TX
Gabriel Kreuther, Gabriel Kreuther, New York, NY
Gregory León, Amilinda, Milwaukee, WI
Sarah Minnick, Lovely's Fifty Fifty, Portland, OR
Ricky Moore, Saltbox Seafood Joint, Durham, NC
Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO
Cassie Piuma, Sarma, Somerville, MA
Carlos Portela, Orujo Taller de Gastronomía, San Juan, PR
Gabriel Rucker, Le Pigeon, Portland, OR
Greg Vernick, Vernick Fish, Philadelphia, PA
Lee Wolen, Boka, Chicago, IL
Jungsik Yim, Jungsik, New York, NY
Outstanding Restaurant presented by Acqua Panna® Natural Spring Water: A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.
Benu, San Francisco, CA
Chubby Fish, Charleston, SC
Coquine, Portland, OR
The Dabney, Washington, D.C.
Don Angie, New York, NY
ELEMI, El Paso, TX
The Four Horsemen, Brooklyn, NY
Frasca Food and Wine, Boulder, CO
Galit, Chicago, IL
Georges French Bistro, Wichita, KS
Ghee Indian Kitchen, Miami, FL
GW Fins, New Orleans, LA
Havana, Bar Harbor, ME
Kalaya, Philadelphia, PA
Kimball House, Decatur, GA
Nonesuch, Oklahoma City, OK
Oberlin, Providence, RI
Pasjoli, Santa Monica, CA
Selden Standard, Detroit, MI
Spoon and Stable, Minneapolis, MN
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.
Jordan Anthony-Brown, The Aperture, Cincinnati, OH
Jesus "Chuy" Cervantes, Damian, Los Angeles, CA
Bhavin Chhatwani, Tamasha Modern Indian, Raleigh, NC
Paolo Dungca, Hiraya, Washington, D.C.
Jason Eckerson and Kate Hamm, Fish & Whistle, Biddeford, ME
Danny Garcia, Time & Tide, New York, NY
Daniel Garwood, Acru, New York, NY
Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA
Spencer Horowitz, Hadeem, San Francisco, CA
Suu Khin, Burmalicious, Houston, TX
Phila Lorn, Mawn, Philadelphia, PA
Nikhil Naiker, NIMKI, Providence, RI
Anna Nguyen and Ni Nguyen, Sắp Sửa, Denver, CO
Kayla Pfeiffer, Bicyclette Cookshop, Naples, FL
Jacob Potashnick, Feld, Chicago, IL
Keoni Regidor, Lehua, Hilo, HI
Jane Sacro Chatham, Vicia, St Louis, MO
Marcela Salas, BibiSol, Sioux Falls, SD
Lawrence "LT" Smith, Chilte, Phoenix, AZ
RJ Yoakum, Georgie, Dallas, TX
Best New Restaurant: A restaurant opened between October 1, 2023, through September 30, 2024, 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, 2024, can be considered for the 2026 Awards.
Alma Fonda Fina, Denver, CO
Atoma, Seattle, WA
Bad Idea, Nashville, TN
Bridgetown Roti, Los Angeles, CA
Bûcheron, Minneapolis, MN
Café Carmellini, New York, NY
Cariño, Chicago, IL
Casa Balam, Decatur, GA
Corima, New York, NY
Ema, Houston, TX
FamilyFriend, Seattle, WA
Fet-Fisk, Pittsburgh, PA
Figulina, Raleigh, NC
Four Kings, San Francisco, CA
Kisa, New York, NY
Lao’d Bar, Austin, TX
Le Rêve Restaurant & Raw Bar, Sheridan, WY
LUNE, Dennis Port, MA
Mābo, Dallas, TX
Maude & the Bear, Staunton, VA
Mita, Washington, D.C.
Noche, Tulsa, OK
Ômo by Jônt, Winter Park, FL
Penny, New York, NY
Porgy's Seafood Market, New Orleans, LA
Santo Arcadia, Phoenix, AZ
Somaek, Boston, MA
The Union, Helena, MT
Vecino, Detroit, MI
Vinai, Minneapolis, MN
Outstanding Bakery: A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.
17 Berkshire, Memphis, TN
Atelier Ortega, Jackson Hole, WY
Bellegarde Bakery, New Orleans, LA
Carissa's the Bakery, Easthampton, NY
Coda, Albuquerque, NM
Dan The Baker, Columbus, OH
Fan Fan Doughnuts, Brooklyn, NY
Gusto Bread, Long Beach, CA
JinJu Patisserie, Portland, OR
Koffeteria, Houston, TX
The Local General Store, Honolulu, HI
Machine Shop, Philadelphia, PA
Nathaniel Reid Bakery, Kirkwood, MO
Patisserie Jacqui, Bisbee, AZ
Quail and Condor, Healdsburg, CA
Saint Bread, Seattle, WA
Secret Bakery, Ferndale, MI
Starship Bagel, Lewisville, TX
Super Secret Ice Cream, Bethlehem, NH
Vienne, 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.
Susan Bae, Moon Rabbit, Washington, D.C.
Cat Cox, Country Bird Bakery, Tulsa, OK
Brant Dadaleares, Gross Confection Bar, Portland, ME
Abigail Dahan, Provenance, Philadelphia, PA
Adalberto Diaz, Fillings and Emulsions, Salt Lake City, UT
Monique Feybesse, Tarts de Feybesse, Oakland, CA
April Franqueza, The Dining Room at High Hampton, Cashiers, NC
Chris Hanmer, CH Patisserie, Sioux Falls, SD
Mateo Herrera, La Puerta del Sol, El Paso, TX
Antonia Kane, Course, Scottsdale, AZ
Crystal Kass, Valentine, Phoenix, AZ
Alexandra La Valle, Larder, Cleveland, OH
Yohann Le Bescond, Yohann Le Bescond, Ocala, FL
Helen Jo Leach, The Town Company, Kansas City, MO
Lucia Merino, Lucia Patisserie, San Juan, PR
Camari Mick, Raf's, New York, NY
Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO
Leigh Omilinsky, Daisies, Chicago, IL
Hana Quon, Patisserie HQ, Honolulu, HI
Nicole Rucker, Fat + Flour, Los Angeles, CA
Outstanding Hospitality presented by American Airlines: A restaurant, bar, or other food and drinking establishment 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.
Archipelago, Seattle, WA
Aria, Atlanta, GA
Atomix, New York, NY
Baobab Fare, Detroit, MI
Bluebeard, Indianapolis, IN
Compère Lapin, New Orleans, LA
Harbor House Inn, Elk, CA
Holly Hill Inn, Midway, KY
Kai, Gila River Indian Community, AZ
Little Fish, Philadelphia, PA
Manoli's, Salt Lake City, UT
Melba's, New York, NY
Mixtli, San Antonio, TX
Mucci's, Saint Paul, MN
Persimmon, Providence, RI
République, Los Angeles, CA
Simon's, Des Moines, IA
Tail Up Goat, Washington, D.C.
Taj Indian Cuisine, South Portland, ME
Vestige, Ocean Springs, MS
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.
Bar Brava, Minneapolis, MN
Campo at Los Poblanos, Los Ranchos de Albuquerque, NM
Càphê Roasters, Philadelphia, PA
Charleston, Baltimore, MD
Elske, Chicago, IL
Hawksmoor, New York, NY
Hop Alley, Denver, CO
JJ's Restaurant, Kansas City, MO
Kitchen Istanbul, San Francisco, CA
Leo's House of Thirst, Asheville, NC
Ltd Edition Sushi, Seattle, WA
Lucian Books and Wine, Buckhead, GA
Macchialina, Miami, FL
March, Houston, TX
Oyster Club, Mystic, CT
Pluck Wine Bar and Restaurant, New Orleans, LA
Spencer, Ann Arbor, MI
Strong Water, Anaheim, CA
Taconeta, El Paso, TX
Waxlight Bar à Vin, Buffalo, NY
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.
Apothecary, Dallas, TX
Bryant's Cocktail Lounge, Milwaukee, WI
Café La Trova, Miami, FL
Chandelier Bar, New Orleans, LA
Devil’s Toboggan, Bozeman, MT
John Brown's Underground, Lawrence, KS
Kumiko, Chicago, IL
Law Bird, Columbus, OH
Leyenda, Brooklyn, NY
Little Rituals, Phoenix, AZ
Lone Wolf Lounge, Savannah, GA
Roquette, Seattle, WA
Scotch Lodge, Portland, OR
Techo Mezcaleria & Agave Bar, Austin, TX
The Bar at Willett, Bardstown, KY
The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA
Thunderbolt, Los Angeles, CA
True Laurel, San Francisco, CA
Water Witch, Salt Lake City, UT
Wolf Tree, White River Junction, VT
NEW 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, 2023 through September 30, 2024, 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, 2024, can be considered for the 2026 Awards.
The Abbey, Brunswick, ME
Agency, Milwaukee, WI
The Bar Beej, Durham, NC
Bar Cana, Washington, D.C.
Bar Colette, Dallas, TX
Bar Contra, New York, NY
Bisous, Chicago, IL
Equal Measure, Boston, MA
The Halfway Club, San Francisco, CA
Identidad Cocktail Bar, San Juan, PR
Kampar Kongsi, Philadelphia, PA
Kid Sister, Phoenix, AZ
Marietta Proper, Marietta, GA
Merai, Brookline, MA
Roma Norte, San Diego, CA
Sip & Guzzle, New York, NY
Sophon, Seattle, WA
Traveling Mercies, Aurora, CO
Truce, Chicago, IL
Vice Versa, Miami, FL
NEW 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, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.
Allegra Angelo, Vinya Table, Miami, FL
Natasha Bahrami, The Gin Room, St. Louis, MO
Christopher Bates, F.L.X. Table, Geneva, NY
Ian Bennett, The Study, Oklahoma City, OK
Alisha Blackwell-Calvert, Madrina, Webster Groves, MO
Andres Blanco, Le Jardinier, Houston, TX
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
Joel Gunderson, Heavenly Creatures, Portland, OR
Marika Josephson and Aaron Kleidon, Scratch Brewing, Ava, IL
Thomas Kakalios, Asador Bastian, Chicago, IL
Mary Allen Lindemann, Coffee By Design, Portland, ME
Alyssa Mikiko DiPasquale, The Koji Club, Brighton, MA
Cristie Norman, Delilah, Las Vegas, NV
Michael Ochsner, PLONK, Bozeman & Missoula, MT
Femi Oyediran and Miles White, Graft Wine Shop, Charleston, SC
Tonya Pitts, One Market, San Francisco, CA
Linda Milagros Violago, Canlis, Seattle, WA
NEW 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, 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
Kursten Berry, Twisted Soul Cookhouse & Pours, Atlanta, GA
Jax Donahue, Carry On, Phoenix, AZ
Kate Gerwin, Happy Accidents, Albuquerque, NM
Abigail Gullo, LOA Bar, New Orleans, LA
McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
Colleen Hughes, Supperland, Charlotte, NC
Ignacio Jimenez, Superbueno, New York, NY
Andra "AJ" Johnson, Serenata, Washington, D.C.
Dre Levon, Clavel, Baltimore, MD
Danny Louie, KAIYŌ, San Francisco, CA
Christopher Marty, Best Intentions, Chicago, IL
Nathaniel Meiklejohn, The Jewel Box, Portland, ME
Dave Newman, Pint + Jigger, Honolulu, HI
Jay Sanders, Wild Child, Shawnee, KS
Tobin Shea, Redbird, Los Angeles, CA
Oscar Simoza, The Wig Shop, Boston, MA
Mike Stankovich, Longfellow, Cincinnati, OH
Alan Walter, The Brakes Bar, Baton Rouge, LA
Takuma Watanabe, Martiny’s, New York, NY
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
Roberto Alcocer, Valle, Oceanside, CA
Evan Algorri, Etra, Los Angeles, CA
Darryl Bell, Stateline Road Smokehouse, Napa, CA
Jonny Black, Chez Noir, Carmel-by-the-Sea, CA
Val Cantu, Californios, San Francisco, CA
Daniel Castillo, Heritage Barbeque, San Juan Capistrano, CA
Danielle Duran Zecca, Amiga Amore, Los Angeles, CA
Elvia Garcia and Alex Garcia, Evil Cooks, Los Angeles, CA
Richard Lee, Saison, San Francisco, CA
Melissa López, Barra Santos, Los Angeles, CA
Gaby Maeda, Friends & Family, Oakland, CA
Jordan Makableh and Saif Makableh, Mazra, Redwood City, CA
Tara Monsod, ANIMAE, San Diego, CA
Charles Namba, Camélia, Los Angeles, CA
Laura Ozyilmaz and Sayat Ozyilmaz, Dalida, San Francisco, CA
Kosuke Tada, Mijote, San Francisco, CA
Kwang Uh, Baroo, Los Angeles, CA
Ari Weiswasser, Glen Ellen Star, Glen Ellen, CA
Jon Yao, Kato, Los Angeles, CA
Nite Yun, Lunette, San Francisco, CA
Best Chef: Great Lakes (IL, IN, MI, OH)
Marcos Ascencio, Mariscos San Pedro, Chicago, IL
Javier Bardauil, Barda, Detroit, MI
Avishar Barua, Agni, Columbus, OH
Jennifer Blakeslee and Eric Patterson, The Cooks' House, Traverse City, MI
Jonathan Brooks, Beholder, Indianapolis, IN
Vinnie Cimino, Cordelia, Cleveland, OH
Missy Corey, Pennyroyal Cafe and Provisions, Saugatuck, MI
Thai Dang, HaiSous, Chicago, IL
Diana Davila, Mi Tocaya Antojería, Chicago, IL
Bo Fowler, BiXi Beer, Chicago, IL
Joe Frillman, Daisies, Chicago, IL
David Jackman, Wildweed, Cincinnati, OH
Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL
Ji Hye Kim, Miss Kim, Ann Arbor, MI
Lamar Moore, ETC., Chicago, IL
Noah Sandoval, Oriole, Chicago, IL
Sujan Sarkar, Indienne, Chicago, IL
Zeeshan Shah and Yoshi Yamada, Superkhana International, Chicago, IL
Jeremy Umansky, Larder, Cleveland, OH
John Yelinek, Ladder 4 Wine Bar, Detroit, MI
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Matt Adler, Cucina Morini, Washington, D.C.
Anthony Andiario, Andiario, West Chester, PA
Juan Carlos Aparicio, El Chingon, Philadelphia, PA
Henji Cheung, Queen's English, Washington, D.C.
Matt Conroy and Isabel Coss, Pascual, Washington, D.C.
Michael Correll, Ruse, St. Michaels, MD
Carlos Delgado, Causa and Amazonia, Washington, D.C.
Antimo DiMeo, Bardea Food & Drink, Wilmington, DE
Yun Fuentes, Bolo, Philadelphia, PA
Ruben Garcia, Casa Teresa, Washington, D.C.
Fernando Gonzalez, 2Fifty Barbeque, Riverdale, MD and Washington, DC
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA
Jasmine Norton, The Urban Oyster, Baltimore, MD
Cagla Onal Urel, Green Almond Pantry, Washington, D.C.
Dan Richer, Razza, Jersey City, NJ
Amanda Shulman, Her Place Supper Club, Philadelphia, PA
Jarad Slipp, Tremolo, Middleburg, VA
David Viana, Lita, Aberdeen, NJ
Wei Zhu, Chengdu Gourmet, Pittsburgh, PA
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Ross Bachhuber and Samuel Ek, Odd Duck, Milwaukee, WI
Nick Bognar, Sado, St. Louis, MO
Chuckie and Jamie Brown-Soukaseume, Ahan, Madison, WI
Linda Duerr, The Restaurant at 1900, Mission Woods, KS
Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN
Abraham Gessesse, Hyacinth, St. Paul, MN
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee, WI
Kyle Knall, Birch, Milwaukee, WI
Johnny Leach, The Town Company, Kansas City, MO
Katie Liu-Sung, Chewology, Kansas City, MO
Mateo Mackbee, Krewe, Saint Joseph, MN
Cody Monson, Huckleberry House, Bismarck, ND
Diane Moua, Diane's Place, Minneapolis, MN
Loryn Nalic, Balkan Treat Box, Webster Groves, MO
Tim Nicholson, The Boiler Room, Omaha, NE
Rozz Petrozz, Saltwell Farm Kitchen, Overbrook, KS
Joseph Raney, Skogen Kitchen, Custer, SD
Andy Schumacher, Cobble Hill, Cedar Rapids, IA
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
Benjamin Barlow, Stanley Supper Club, Stanley, ID
Mike Blocher and Nick Fahs, Table X, Salt Lake City, UT
Erasmo Casiano and Diego Coconati, Lucina Eatery & Bar, Denver, CO
Rémi Courcenet and Nathan Whitley, Terroir, Boise, ID
Brandon Cunningham, The Social Haus, Greenough, MT
Cal Elliott, The Avery, Boise, ID
Andrew Fuller, Oquirrh, Salt Lake City, UT
Matthew Harris, tupelo Park City, Park City, UT
Linda Huang, Hummingbird’s Kitchen, Bozeman, MT
Porter Koury and Jacob Scott, Sitti's Table, Cody, WY
Bo Porytko, Molotov Kitschen + Cocktails, Denver, CO
Paul C. Reilly, Coperta, Denver, CO
Hosea Rosenberg, Blackbelly, Boulder, CO
Nick Steen Gullings, Walkers Grill, Billings, MT
Kenneth Wan, MAKFam, Denver, CO
David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT
Penelope Wong, Yuan Wonton, Denver, CO
Nick Zocco, Urban Hill, Salt Lake City, UT
Best Chef: New York State
Fariyal Abdullahi, Hav & Mar, New York, NY
Nasim Alikhani, Sofreh, Brooklyn, NY
Ayo Balogun, Dept of Culture, Brooklyn, NY
Giovanni Cervantes, Carnitas Ramirez, New York, NY
Chris Cipollone, Francie, Brooklyn, NY
Suzanne Cupps, Lola's, New York, NY
Clare de Boer, Stissing House, Pine Plains, NY
Aretah Ettarh, Gramercy Tavern, New York, NY
Ryan Fernandez, Southern Junction, Buffalo, NY
Marcus Glocker, Koloman, New York, NY
Efrén Hernández, Casa Susanna, Leeds, NY
Eiji Ichimura, Ichimura, New York, NY
Brian Kim, Oiji Mi, New York, NY
Hooni Kim, Meju, Queens, NY
Atsushi Kono, Kono, New York, NY
Vijay Kumar, Semma, New York, NY
Shaina Loew-Banayan, Café Mutton, Hudson, NY
Kwame Onwuachi, Tatiana, New York, NY
Hillary Sterling, Ci Siamo, New York, NY
Emily Yuen, Lingo, Brooklyn, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Robert Andreozzi, Pizza Marvin, Providence, RI
Avery Buck, May Day, Burlington, VT
John DaSilva, Chickadee, Boston, MA
Conor Dennehy, Tallula, Cambridge, MA
Subat Dilmurat, Jahunger, Providence, RI
Lee Frank, Lee Frank's, South Berwick, ME
Michelle Greenfield, Allium Eatery, Westport, CT
Sky Haneul Kim, Gift Horse, Providence, RI
Valentine Howell, Black Cat, Jamaica Plain, MA
Kwasi Kwaa, Comfort Kitchen, Boston, MA
Brian Lewis, The Cottage, Westport, CT
Charlie Menard, Canteen Creemee, Waitsfield, VT
Rachel Miller, Nightshade Noodle Bar, Lynn, MA
Erin Miller, Urban Hearth, Cambridge, MA
Nicole Nocella, Stalk, Dover, NH
Nick Rabar, Honeybird Kitchen & Cocktails, East Providence, RI
Jordan Rubin, Mr. Tuna, Portland, ME
Michael Serpa, Select Oyster, Boston, MA
Jake Stevens, Leeward, Portland, ME
Derek Wagner, Nicks on Broadway, Providence, RI
Best Chef: Northwest & Pacific (AK, HI, OR, WA)
Janet Becerra, Pancita, Seattle, WA
Jay Blackinton, Houlme, Orcas Island, WA
Ki Chung, Bar Māze, Honolulu, HI
Logan Cox, Homer, Seattle, WA
Joshua Dorcak, MÄS, Ashland, OR
Aisha Ibrahim, Canlis, Seattle, WA
Ed Kenney, Mud Hen Water, Honolulu, HI
Hyun Kim, O'Kims, Honolulu, HI
Kevin Lane, The Cookery, Seward, AK
Andrew Le, The Pig and the Lady, Honolulu, HI
Isaiah Martinez, Yardy Rum Bar, Eugene, OR
Ajay Panicker, Kathakali, An Indian Eatery, Kirkland, WA
Thomas Pisha-Duffly, Gado Gado, Portland, OR
Ryan Roadhouse, Nodoguro, Portland, OR
Sarah Schafer, Humble Spirit, McMinnville, OR
Beau Schooler, In Bocca Al Lupo, Juneau, AK
Kari Shaughnessy, Hayward, McMinnville, OR
Sheldon Simeon, Tiffany's, Wailuku, HI
Jun Takai, Takai by Kashiba, Bellevue, WA
Timothy Wastell, Antica Terra, Amity, OR
Best Chef: South (AL, AR, FL, LA, MS, PR)
Nikhil Abuvala, Roux 30a, Santa Rosa Beach, FL
Melissa Araujo, Alma Cafe, New Orleans, LA
David Bancroft, Acre, Auburn, AL
Madonna Broussard, Laura's II, Lafayette, LA
Ana Castro, Acamaya, New Orleans, LA
Nando Chang, Itamae AO, Miami, FL
Matthew Cooper, Conifer, Bentonville, AR
Hunter Evans, Elvie's, Jackson, MS
Kevin Garcia, La Faena AgroCocina, Guaynabo, PR
Gabriel Hernandez, Verde Mesa, San Juan, PR
Lordfer Lalicon, Kaya, Orlando, FL
Nicole Cabrera Mills, Pêche Seafood Grill, New Orleans, LA
Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR
Sean "Sonny" Nguyen, Domu, Orlando, FL
Carol Reyes, Bóveda, San Juan, PR
Arwen Rice, Red or White, Mobile, AL
Rafael Rios, Yeyo's El Alma de Mexico, Bentonville, AR
Tresse Sumrall and Austin Sumrall, White Pillars, Biloxi, MS
Arvinder Vilkhu and Ashwin Vilkhu, Saffron Nola, New Orleans, LA
Jordan Wright, Wright's Barbecue, Johnson, AR
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Andrew Adams and Wally Joe, Acre, Memphis, TN
Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY
Sara Bradley, Freight House, Paducah, KY
Brandon Carter and Joseph Harrison, Common Thread, Savannah, GA
Chase Collier, Ristorante Abruzzi, Charleston, WV
Sam Diminich, Restaurant Constance, Charlotte, NC
Sunny Gerhart and Lauren Krall Ivey, Olivero, Wilmington, NC
Julio Hernandez, Maíz de la Vida, Nashville, TN
Jake Howell, Peninsula, Nashville, TN
Silver Iocovozzi, Neng Jr.'s, Asheville, NC
Chayil Johnson, Community Matters Cafe, Charlotte, NC
Rod Lassiter and Parnass Savang, Talat Market, Atlanta, GA
Bruce Logue, BoccaLupo, Atlanta, GA
Christopher Prieto, Prime Barbecue, Knightsdale, NC
Robbie Robinson, City Limits Barbeque, West Columbia, SC
Drew Ryan, Blue Honey Bistro, Germantown, TN
Ashleigh Shanti, Good Hot Fish, Asheville, NC
Brian So, Spring, Marietta, GA
Dung "Junior" Vo, Noko, Nashville, TN
Fu Li Zhang, LanZhou Ramen, Doraville, GA
Best Chef: Southwest (AZ, NM, NV, OK)
Olivier Bouzerand, Fait Maison, Edmond, OK
Jose Contreras, Amelia's Mexican Kitchen, Tucson, AZ
DJ Flores, Milpa, Las Vegas, NV
Tahnee Francis, Naija Wife Kitchen, Oklahoma City, OK
Donald Hawk, Valentine, Phoenix, AZ
Stephen Jones, The Larder & The Delta, Phoenix, AZ
Bernie Kantak, Beginners Luck, Scottsdale, AZ
Kevin Lee, Birdie's, Edmond, OK
Yotaka Martin, Lom Wong, Phoenix, AZ
Cory Oppold, COURSE, Scottsdale, AZ
Cristian Pontiggia, Sassella, Santa Fe, NM
Kattia Rojas, Buen Provecho, Albuquerque, NM
Fernando Ruiz, Escondido, Santa Fe, NM
Sean Sinclair, Level 5, Albuquerque, NM
Eric Smith, The Crown, Oklahoma City, OK
Sarah Thompson, Casa Playa, Las Vegas, NV
Michael Vakneen, Double Zero Pie & Pub, Las Vegas, NV
Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV
Zack Walters, Sedalia's, Oklahoma City, OK
Joseph Wrede, Joseph's Culinary Pub, Santa Fe, NM
Best Chef: Texas
Ope Amosu, ChòpnBlọk, Houston, TX
Takéhiro Asazu and Masazumi Saio, Uroko, Austin, TX
Thomas Bille, Belly of the Beast, Spring, TX
Emmanuel Chavez, Tatemó, Houston, TX
Leo Davila, Stixs & Stone, San Antonio, TX
Evelyn Garcia, Jūn, Houston, TX
Alexandra Gates, Cochineal, Marfa, Texas
Fasicka Hicks and Patrick Hicks, Smoke'N Ash BBQ, Arlington, TX
Jennifer Hwa Dobbertin, Best Quality Daughter, San Antonio, TX
Grey Hwang, Shiro Japanese Bistro, San Antonio, Texas
Evan LeRoy, LeRoy and Lewis Barbecue, Austin, TX
Beatriz Martines, Xalisko, The Woodlands, TX
Emil Oliva, Leche de Tigre, San Antonio, TX
Anais Paniagua and Iris Rojas, Doña Maria, Irving, TX
John Ramos and Jonathan Reyes, Chika, San Antonio, TX
Regino Rojas, Purépecha, Dallas, TX
Alex Sarmiento and Brenda Sarmiento, El Pastor Es Mi Señor, San Antonio, TX
Michael Anthony Serva, Bordo, Marfa, TX
David Skinner, Ishtia, Kemah, TX
Eugenio Uribe, Le Rêve, Brownsville, T
Upcoming Awards announcements (dates may be subject to change):
Wednesday, February 26, 2025: America’s Classics Award Winners
Wednesday April 2, 2025: Restaurant and Chef Award Nominees and Achievement Awards Honorees (Impact Awards, Lifetime Achievement, and Humanitarian of the Year)
Wednesday, May 7, 2025: Media Award Nominees
Saturday, June 14, 2025: Media Award Winners
Sunday, June 15, 2025: Impact Award Honorees
Monday, June 16, 2025: Restaurant and Chef Award Winners
The 2025 James Beard Awards ceremonies will be held in our proud host city of Chicago on the following dates:
Saturday, June 14, 2025: Media Awards at Columbia College Chicago Student Center
Sunday, June 15, 2025: Impact Awards at The Dalcy
Monday, June 16, 2025: Restaurant and Chef Awards at the Lyric Opera of Chicago
"As proud supporters of the James Beard Foundation, Capital One is honored to once again present this year's James Beard Awards in Chicago,” said Monica Weaver, Head of Branded Card Partnerships and Experiences at Capital One. “This continued partnership enables us to celebrate and support culinary mastery while offering our customers unique opportunities to savor unforgettable experiences with Capital One Dining."
“Hosting the James Beard Awards once again in Chicago is a privilege and showcases the city’s vibrant restaurant scene,” said Rich Gamble, Interim President and CEO, Choose Chicago. “We look forward to celebrating our nation’s incredible culinary communities that come to Chicago for this momentous occasion.”
“We are proud to host the 2025 James Beard Awards this June,” said Sam Toia, President & CEO, Illinois Restaurant Association. “It is an honor to celebrate culinary excellence and recognize the exceptional achievements shaping our industry. Awards weekend continues to elevate Chicago’s world-class restaurant and chef community."
The 2025 James Beard Awards are presented by Capital One, the official credit card and banking partner of the James Beard Foundation. The James Beard Awards are proudly hosted by Choose Chicago and the Illinois Restaurant Association, as well as with the following partners: Premier Sponsors: Acqua Panna® Natural Spring Water, American Airlines, the official airline of the James Beard Foundation, Hilton, HMSHost, S.Pellegrino® Sparkling Natural Mineral Water; Supporting Sponsors: HexClad Cookware, Skuna Bay Salmon; Reception Sponsors: Kendall College at National Louis University, Windstar Cruises, the official cruise line of the James Beard Foundation; Additional Support Sponsors: Cristaux, Sodexo, the official campus dining partner of the James Beard Foundation,VerTerra Dinnerware. Intersport is the Official Broadcast Partner of the 2025 James Beard Awards.
For more information about the James Beard Awards, visit jamesbeard.org/awards. For up-to-the-minute news about the Awards, follow @beardfoundation on Instagram and X (Twitter), and keep an eye out for posts using #jbfa.
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, subscribe to the Awards digital newsletter.
ABOUT THE JAMES BEARD FOUNDATION
The James Beard Foundation (JBF) is a 501(c)3 nonprofit dedicated to leading chefs and the broader culinary industry towards a new standard of excellence. Our guiding principle, Good Food for Good®, informs our vision of a vibrant, equitable, and sustainable independent restaurant industry that stands as a cornerstone of American culture, community and economy, and drives towards a better food system. For nearly 40 years, JBF has been instrumental in recognizing, amplifying, educating, and training the individuals who shape American food culture. Today, our mission comes to life through the prestigious James Beard Awards, industry and community-focused programming, advocacy and policy initiatives, and exciting culinary events and partnerships around the country—including at our new Platform by JBF® event space in New York City. Learn more at jamesbeard.org, sign up for our emails, and follow @beardfoundation on social media.
ABOUT CAPITAL ONE
At Capital One we’re on a mission for our customers – bringing them best-in-class products, rewards, service, and experiences. Capital One is a diversified bank that offers products and services to individuals, small businesses and commercial clients. We use technology, innovation, and interaction to provide consumers with products and services to meet their needs. Through Capital One Dining and Capital One Entertainment, we provide our rewards cardholders with access to unforgettable experiences in the areas they’re passionate about, including dining, music, sports, and the arts. Learn more at capitalone.com/dining and capitalone.com/entertainment.
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