NEW YORK (press release) – The James Beard Foundation announced 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. This year, 13 New Orleans chefs and restaurants made the list.
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. This year, 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, in a press release about the semifinalists. “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.”
“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, and winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16, 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 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 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 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: 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
The full list of 2025 Restaurant and Chef Award categories and semifinalists can be found below and on the James Beard Foundation website.
