The James Beard Foundation announced its full list of James Beard Awards 2026 finalists today, March 31, at a ceremony in Chicago.
Los Angeles County has nine finalists this year, including Gilberto Cetina of Holbox and Niki Nakayama of n/naka for Outstanding Chef. Komal‘s Fátima Juárez was named in the Emerging Chef category. Contemporary Korean restaurant Ki will for Best New Restaurant, and three-star Michelin sparkler Providence was named under the Outstanding Hospitality category.
Kato was named a finalist for Outstanding Wine and Other Beverages Program, while Jack Benchakul of Endorffeine Coffee Bar was named for Outstanding Professional in Beverage Service.
Competing under Best Chef: California will be Dave Beran of Seline in Santa Monica and Kwang Uh of Baroo in the Arts District. The two were named in the same category alongside Harrison Cheney of Sons & Daughters (San Francisco), Sarah Cooper and Alan Hsu of Sun Moon Studio (Oakland) and Daisy Ryan of Bell’s (Los Alamos).
ALSO READ: Providence and Somni become LA’s first three-star Michelin restaurants
Outside the competitive categories, honorary awards will be given to No Us Without You (Damián Diaz and Othón Nolasco’s nonprofit providing food security for undocumented communities) for Humanitarian of the Year, Coalition for Humane Immigrant Rights (CHIRLA) for the Impact Award and Nancy Silverton who will receive the Lifetime Achievement Award.
“It’s been a dream to be considered for a James Beard Award, and a dream come true to be able to receive this Humanitarian Achievement Award,” said Damián Diaz, in a written release. “This win is for all day laborers, street food vendors, and back-of-house workers across the country, who keep this broken machine afloat! ¡Puro pa’ delante!”
The winners will be announced at a gala ceremony at the Lyric Opera of Chicago on June 15.
The James Beard Awards began awarding the food and hospitality industry in 1991. Categories include outstanding restaurant, best chef, outstanding bar and outstanding bakery, to name a few.
The entire list of the 2026 James Beard Foundation Awards’ restaurant and chef nominees are as follows:
Outstanding Restaurateur: “A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, and integrity in restaurant operations.”
- 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: “A chef who sets high culinary standards and has served as a positive example for other food professionals.”
- 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: “A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.”
- The Catbird Seat, Nashville, TN
- The Four Horsemen, Brooklyn, NY
- Kalaya, Philadelphia, PA
- Mixtli, San Antonio, TX
- Vicia, St. Louis, MO
Emerging Chef: “A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.”
- 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: “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
- 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: “A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.”
- 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: “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.”
- 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: “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.”
- 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: “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.”
- 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: “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.”
- 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: “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.”
- 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: “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, and hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.”
- 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: “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.”
- 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: “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
- 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 & 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