Dubbed the “Oscars of the Culinary World,” the James Beard Awards have become a pinnacle of culinary excellence, celebrating innovation, talent, and leadership in food and hospitality.
The 2025 Restaurant and Chef Award semifinalists, were announced late last month, spotlighting the nation’s brightest culinary stars. This prestigious honor sets the stage for an exciting season, culminating in the nominee announcement on April 2 and the highly anticipated awards ceremony on June 16 at the Lyric Opera of Chicago.
With a legacy of honoring culinary greatness, the James Beard Awards continue to shape the future of American dining.
The James Beard Awards, established in 1990, have become a hallmark of excellence in the culinary and food media industries.
Named after James Beard, a culinary pioneer who championed American cuisine, the awards honor chefs, restaurateurs, writers, and other industry leaders who embody creativity, innovation, and a commitment to equity and sustainability in the food world.
Now in its 35th year, the awards have grown to encompass 25 categories, including the newly introduced beverage-focused awards for 2025: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service.
This evolution reflects the James Beard Foundation’s dedication to representing the diverse and ever-changing food and beverage landscape.
The 2025 semifinalists span a variety of categories and regions, showcasing the best of America’s culinary talent. San Francisco’s culinary scene is well-represented among the James Beard 2025 semifinalists. Stuart Brioza and Nicole Krasinski, known for their work at The Anchovy Bar, State Bird Provisions, and The Progress, are up for Outstanding Restaurateur.
The city’s iconic restaurant Benu is nominated for Outstanding Restaurant, and Suzette Gresham-Tognetti of Acquerello is a contender for Outstanding Chef. Adding to the excitement, Four Kings is in the running for Best New Restaurant, highlighting San Francisco’s innovative dining culture.
Chicago boasts an impressive lineup of semifinalists this year. Brian Jupiter and Aaron Torricelli of Pioneer Tavern Group are nominated for Outstanding Restaurateur, while Galit stands out as a contender for Outstanding Restaurant.
Kumiko represents the city in the Outstanding Bar category, showcasing its excellence in mixology. Additionally, Jacob Potashnick of Feld is a semifinalist for Emerging Chef, reflecting Chicago’s vibrant culinary talent.
New York continues to shine on the James Beard stage with a diverse range of nominees. Lee Hanson and Riad Nasr, the powerhouse team behind Frenchette, Le Veau d’Or, and Le Rock, are semifinalists for Outstanding Restaurateur.
Don Angie’s celebrated Italian-American fare has earned it a nomination for Outstanding Restaurant, while Sip & Guzzle is in the running for Best New Bar. Gabriel Kreuther of Gabriel Kreuther is also a standout in the Outstanding Chef category.
Houston’s dynamic culinary scene is well-represented this year. Itai Ben Eli and Itamar Levy of Sof Hospitality Group are semifinalists for Outstanding Restaurateur, while Ema has secured a nomination for Best New Restaurant.
Emerging Chef nominee Suu Khin of Burmalicious highlights Houston’s diverse flavors, and Andres Blanco of Le Jardinier is recognized in the Outstanding Professional in Beverage Service category.
The rich culinary tradition of New Orleans has several notable semifinalists. Mason Hereford, known for Turkey & the Wolf and Molly’s Rise & Shine, is nominated for Outstanding Restaurateur.
GW Fins is a contender for Outstanding Restaurant, and Porgy’s Seafood Market is making waves as a semifinalist for Best New Restaurant. Abigail Diaz of Bellegarde Bakery adds to the city’s acclaim with a nomination for Outstanding Pastry Chef or Baker.
Last year’s James Beard Awards saw a mix of established names and emerging talent take home honors. The prestigious Outstanding Chef Award went to Mashama Bailey of The Grey in Savannah, Georgia, for her skillful reinterpretation of Southern cuisine.
Meanwhile, New York’s Don Angie won Outstanding Restaurant, praised for its innovative approach to Italian-American classics. The Emerging Chef category was claimed by Kristina Cho, whose bakery concept in San Francisco turned heads with a unique fusion of traditional Chinese pastries and modern techniques.
The past few years have tested the resilience of the restaurant industry. From navigating the COVID-19 pandemic to addressing supply chain disruptions and staffing shortages, restaurateurs and chefs have faced immense challenges.
As 2024’s winner Mashama Bailey remarked, “We’ve had to rethink everything—from how we run our kitchens to how we connect with our communities. But in that struggle, we’ve found strength.”
The James Beard Foundation has also emphasized the importance of diversity and inclusion, working to address historical disparities in representation within its honoree lists.
“We’re committed to creating a platform where all voices in the culinary world can thrive,” Clare Reichenbach, CEO of the James Beard Foundation concluded.
