The 2026 James Beard Restaurant and Chef Award Nominees

Congratulations to the 2026 James Beard Restaurant and Chef Award nominees, and the Impact, Lifetime Achievement, and Humanitarian of the Year Award honorees!

For nearly four decades, the James Beard Awards® presented by Capital One have served as the pinnacle of culinary recognition in the U.S. The Restaurant and Chef nominees recognized today embody exceptional talent and leadership within the independent restaurant industry. Winners will be revealed at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 15, 2026 at the Lyric Opera of Chicago.

Inaugurated in 2025, the Impact Awards is our newest Awards program, born out of the Foundation’s impact work and advocacy policy priorities. They recognize changemakers actively working to push for standards that create a more equitable, sustainable, and economically viable restaurant industry and food system. Impact Award honorees will be acknowledged at a ceremony in Chicago on Sunday, June 14, as well as on stage at the Restaurant and Chef Awards ceremony, along with the Lifetime Achievement and Humanitarian of the Year Award honorees.

Tickets for the James Beard Restaurant and Chef Awards in Chicago can be purchased here.

Check out the nominees and honorees below!

Restaurant and Chef Award Nominees

Outstanding Restaurateur

• 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, NC

• Donald 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

• Gilberto Cetina, Holbox, Los Angeles, CA

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

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

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

• Michael Tusk, Quince, San Francisco, CA

Outstanding Restaurant presented by Acqua Panna® Natural Spring Water

• The Catbird Seat, Nashville, TN

• The Four Horsemen, Brooklyn, NY

• Kalaya, Philadelphia, PA

• Mixtli, San Antonio, TX

• Vicia, St. Louis, MO

Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water

• Fátima Juárez, Komal, Los Angeles, CA

• E.J. Lagasse, Emeril's, New Orleans, LA

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

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

• Adrian Torres, Maximo, West University Place, TX

Best New Restaurant

• 1033 Omakase, Milwaukee, WI

• Agnes and Sherman, Houston, TX

• Anjin, Kansas City, MO

• Emmett, Philadelphia, PA

• Ki, Los Angeles, CA

• Lei, New York, NY

• Maison Bar à Vins, Washington, D.C.

• Merci, Charleston, SC

• Robin, St. Louis, MO

• Tamba, Las Vegas, NV

Outstanding Bakery

• Cultured, Sister Bay, WI

• Fire Island Rustic Bakeshop, Anchorage, AK

• Super Secret Ice Cream, Bethlehem, NH

• Weltons Tiny Bakeshop, Charleston, SC

• Wild Crumb, Bozeman, MT

Outstanding Pastry Chef or Baker

• Neale Asato, Asato Family Shop, Honolulu, HI

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

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

• Maggie Huff, Lucia, Dallas, TX

• Justine MacNeil, Fiore, Philadelphia, PA

Outstanding Hospitality

• Ansots Basque Chorizos & Catering, Boise, ID

• Aria, Atlanta, GA

• Bottega, Birmingham, AL

• Louie, Clayton, MO

• Providence, Los Angeles, CA

Outstanding Wine and Other Beverages Program

• Chambers, New York, NY

• Field & Main Restaurant, Marshall, VA

• Kato, Los Angeles, CA

• The Port of Call, Mystic, CT

• Sway Brewing & Blending, Baileys Harbor, WI

Outstanding Bar

• Bow & Arrow Brewing Co., Albuquerque, NM

• The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA

• Onyx Coffee Lab, Rogers, AR

• Scotch Lodge, Portland, OR

• Smuggler's Cove, San Francisco, CA

Best New Bar

• Bar Chenin, Detroit, MI

• Bar, Please!, Boise, ID

• Clemente Bar, New York, NY

• Later Bye, Oklahoma City, OK

• Loma, Providence, RI

Outstanding Professional in Beverage Service

• Jack Benchakul, endorffeine coffee bar, Los Angeles, CA

• Lee Campbell, Borgo, New York, NY

• Ryan Fletter, Barolo Grill, Denver, CO

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

• June Rodil, March, Houston, TX

Outstanding Professional in Cocktail Service

• Hastings Cameron, Imaginary Factory, Madison, WI

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

• Nicky Fas, Pantera, Caguas, PR

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

• Ivy Mix, Whoopsie Daisy, Brooklyn, NY

Best Chefs presented by Capital One (by region)

Best Chef: California

• Dave Beran, Seline, Santa Monica, CA

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

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

• Kwang Uh, Baroo, Los Angeles, CA

• Daisy Ryan, Bell's, Los Alamos, CA

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

• Vinnie Cimino, Cordelia, Cleveland, OH

• Sarah Dworak, Sudova, Cincinnati, OH

• Norman Fenton, Cariño, Chicago, IL

• Jeffery Harris, Nolia Kitchen, Cincinnati, OH

• Jacob Potashnick, Feld, Chicago, IL

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

• Nathan Flaim, Luca, Lancaster, PA

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

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

• Suresh 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, WI

• Shigeyuki Furukawa, Kado No Mise, Minneapolis, MN

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

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

• David Utterback, Yoshitomo, Ota, Omaha, NE

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

• Johnny Curiel, Alma Fonda Fina, Denver, CO

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

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

• Penelope Wong, Yuan Wonton, Denver, CO

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

Best Chef: New York State

• Fidel Caballero, Corima, New York, NY

• Giovanni Cervantes, Carnitas Ramirez, New York, NY

• Hooni Kim, Meju, Queens, NY

• Ayesha Nurdjaja, Shukette, New York, NY

• Joshua Pinsky, Claud, New York, NY

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

• David DiStasi, Materia Ristorante, Bantam, CT

• Evan Hennessey, Stages, Dover, NH

• Thomas Takashi Cooke, Izakaya Minato, Portland, ME

• Paul Trombly, Fancy's, Burlington, VT

• Derek Wagner, Nicks on Broadway, Providence, RI

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

• Nathan Bentley, Altura Bistro, Anchorage, AK

• Johnny Courtney, Atoma, Seattle, WA

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

• Ryan Roadhouse, Nodoguro, Portland, OR

• Aaron Tekulve, Surrell, Seattle, WA

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

• Ana Castro, Acamaya, New Orleans, LA

• Bryce Bonsack, Rocca, Tampa, FL

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

• Serigne Mbaye, Dakar NOLA, New Orleans, LA

• Jason Paul, Heirloom at The 1907, Rogers, AR

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

• Joe Cash, Scoundrel, Greenville, SC

• Mary Ellen Diaz, Alma Bea, Shepherdstown, WV

• J. Trent Harris, Mujō, Atlanta, GA

• Taylor Montgomery, Montgomery Sky Farm, Leicester, NC

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

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

• Jeff Chanchaleune, Bar Sen, Oklahoma City, OK

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

• Steve Riley, Mesa Provisions, Albuquerque, NM

• Sarah Thompson, Casa Playa, Las Vegas, NV

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

Best Chef: Texas

• Ope Amosu, ChòpnBlọk, Houston, TX

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

• Scott Girling, Osteria Il Muro, Denton, TX

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

• Finn Walter, The Nicolett, Lubbock, TX

Achievement Awards

Impact Awards

The 2026 Impact Award honorees are:

Coalition for Humane Immigrant Rights (CHIRLA) 

Founded in 1986, the Coalition for Humane Immigration Rights (CHIRLA) has become one of the largest and most effective organizations in California advocating for immigrant rights. For 40 years, CHIRLA’s approach has centered on organizing directly impacted families, communities, and coalitions around local, state, and national campaigns to advance justice and full inclusion for all immigrants. Today, CHIRLA serves over 450,000 immigrants annually through its programs and services, including community education and outreach, organizing, workers’ rights and labor legal services, climate justice work, and policy and advocacy. This work also includes providing legal resources such as citizenship and DACA services, leading the Los Angeles Raids Rapid Response Network to defend families impacted by raids, and providing direct assistance, such as the California Disaster Relief Assistance for Immigrants Program and Los Angeles wildfire recovery resources, to support low-income immigrant workers and families.

Jon Bon Jovi Soul Foundation

Since 2006, the Jon Bon Jovi Soul Foundation has worked to break the cycle of hunger, poverty, and homelessness. To date, the JBJ Soul Foundation has helped provide support for almost 1,000 units of affordable and supportive housing in 12 states for thousands of people, including youth and veterans. In 2011, Bon Jovi and his wife, Dorothea Bongiovi, expanded their mission by founding JBJ Soul Kitchen, a nonprofit, pay-it-forward restaurant that has served over 234,000 healthy, three-course meals across its four New Jersey locations. JBJ Soul Kitchen offers more than just a meal—it fosters meaningful connections with guests through community outreach including job training, resume support, employment assistance, partnerships with local mental health providers, and access to housing resources.

Senator Ben Ray Luján

As Ranking Member of the Senate Agriculture Subcommittee on Nutrition, Senator Ben Ray Luján’s work is driven by the belief that in a country with the abundance of the United States, hunger is a policy decision. Senator Luján has fought to protect and strengthen SNAP—the most effective anti-hunger program in the nation. He has also fought to ensure that the farmers, ranchers, and producers who make up our agricultural sector and the farmworkers, grocery store workers, packers, shippers, and processers who ensure our food system operates have the resources and support they need to thrive. Senator Luján is committed to tackling climate change and protecting New Mexico’s land, water, and air. He has long advocated for acequias and traditional lands, securing resources to preserve these natural resources and cultural traditions.

ReFED

ReFED is a nonprofit field catalyst building a movement to solve food waste and create a sustainable, resilient, and inclusive food system. Implementing the data-driven solutions ReFED has modeled has the potential to unlock nearly $60 billion in net financial benefit while diverting 20 million tons of food from going to waste every year. ReFED’s comprehensive Insights Engine helps restaurant and foodservice operators identify and solve their food waste footprint, not only improving the bottom line, but engaging and empowering staff, strengthening workplace culture, and allowing workers to participate in meaningful change. ReFED has helped unlock more than $35 million in follow-on funding for food waste solutions through efforts like the Catalytic Grant Fund—a pooled funding vehicle that has raised more than $7.5 million, including $1 million dedicated to restaurant solutions.

Southern Smoke Foundation

Founded in 2017 by James Beard Award–winning chef Chris Shepherd and executive director Lindsey Brown, Southern Smoke Foundation provides access to no-cost mental health services through its program, Behind You, and emergency relief funding to food and beverage (F and B) workers nationwide. This includes restaurant, bar, and cafe workers; farmers and ranchers; winemakers, distillers, and brewers; and anyone in the industry faced with financial hardship because of a medical emergency, accident, natural disaster, or other unforeseen incident. To date, Southern Smoke Foundation has granted more than $16 million to F and B workers nationwide and provided access to more than 10,000 no-cost counseling sessions to F and B workers in 12 states and Washington, D.C.

Humanitarian of the Year Award

The 2026 Humanitarian of the Year Award honoree is:

No Us Without You/Othón Nolasko and Damián Diaz

In 2020, Othón Nolasko and Damián Diaz co-founded No Us Without You in Los Angeles to provide food relief to the most vulnerable hospitality workers affected by the pandemic, including undocumented back-of-house workers ineligible for unemployment benefits. Using their own money, Nolasko and Diaz discovered they could feed a family of four for one week for just $33. They launched with the goal of feeding 30 families a week; as of December 2025, they provide food security for over 500 families quarterly. Donations have sustained the nonprofit beyond the emergency phase, enabling No Us Without You to provide pantry essentials and fresh produce to back-of-house staff such as dishwashers and line and prep cooks—to the tune of 10,000 pounds of food per quarter. During ICE raids in L.A. in spring 2025, the partners pivoted to working with a coalition of restaurants to serve meals to up to 40 families at home every fortnight to help them avoid the raids in L.A. restaurants. By providing solutions to feed disenfranchised hospitality workers during times of crisis, Diaz and Nolasco are stabilizing the workforce that makes hospitality possible.

Lifetime Achievement Award

The 2026 Lifetime Achievement Award honoree is:

Nancy Silverton

In her more than four decades as a chef, baker, restaurateur, and author, Nancy Silverton has had a profound influence on how we eat, cook, and think about food in the United States. In 1989, Silverton founded La Brea Bakery in Los Angeles, helping spark the modern artisanal bread movement and winning the first-ever James Beard Award for Pastry Chef of the Year in 1991. She co-founded iconic restaurants, including Campanile, and later established the globally recognized Osteria Mozza. In 2014, she won the James Beard Award for Outstanding Chef, honoring her rigorous technique, warm hospitality, creativity, and leadership. Silverton has mentored countless chefs, bakers, and restaurateurs who have since defined their own culinary identities and meaningfully contributed to the independent restaurant ecosystem. Through her widely acclaimed cookbooks, media appearances, and educational initiatives, Silverton has shaped public understanding of food, craft, and tradition, reinforcing the cultural and emotional significance of food in American life.