JAMES BEARD FOUNDATION® Announced 2026 Restaurant and Chef Award Winners

Recognizing excellence and outstanding achievement across food, beverage, and hospitality - and the leaders shaping the future of American food culture

The James Beard Foundation® today announced its Restaurant and Chef Awards winners at the 2026 James Beard Awards® presented by American Express and Resy. Considered the pinnacle of culinary recognition in the US and among the country's most prestigious honors, the James Beard Awards celebrate exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to creating a culture where all can thrive. The full list of winners can be found below and on the James Beard Foundation website.

“Congratulations to the 2026 Restaurant and Chef Award winners! We are truly honored to celebrate your extraordinary contribution to American food culture. This year’s winners embody excellence across many dimensions - where exceptional craft and talent meet leadership, purpose, and a deep commitment to the people they serve,” said Clare Reichenbach, CEO, James Beard Foundation. “As the James Beard Foundation marks 40 years, their work reminds us why independent restaurants remain so vital to our daily lives, culture, society, and the economy - and why it’s more important than ever to support your local establishments.”

More than 1,800 guests gathered at the Lyric Opera of Chicago on Monday, June 15, for the sold-out Restaurant and Chef Awards ceremony, hosted by author, producer, and Top Chef judge Gail Simmons. The evening drew an exciting mix of food media personalities, entertainers, and musicians, including Killer Mike and El-P of Run the Jewels, Top Chef Season 23 winner Rhoda Magbitang, and James Beard Award Winner® Gregory Gourdet and global food and travel expert Nilou Motamed as red carpet correspondents. The celebration also welcomed acclaimed culinary leaders including: Bleu Adams, Karen Akunowicz, Michael Anthony, Mashama Bailey, Michelle Bernstein, Kevin Boehm, Lorena Garcia, Sarah Grueneberg, Daniel Humm, Beverly Kim and Johnny Clark, Emily Luchetti, Sean Sherman, Erick Williams, Jungsik Yim, Andrew Zimmern, and many others.

The evening concluded with an after-party reception at Union Station featuring bites and beverages by James Beard Award-recognized talent. List of chefs and menus available here.

“This year's winners are a testament to just how dynamic and expansive American dining and beverage culture has become. From innovative breweries and coffee bars to beloved bakeries and regional restaurants deeply rooted in their communities, excellence is showing up everywhere - in major cities and smaller towns alike,” said Dawn Padmore, VP of Awards, James Beard Foundation. “We are deeply grateful to our Awards judges and committee members for the expertise and dedication they bring to this process each year.”

 

For 36 years, the James Beard Awards® have stood at the forefront of culinary recognition in the United States - shaping how excellence is recognized, celebrated, and understood in American food culture. Since the first ceremony in 1991, the Awards have evolved alongside the industry, expanding representation across regions, cuisines, dining styles, and communities while continuing to set the benchmark for distinction. Today, the Awards remain a trusted guide for diners, one of the industry’s highest honors, and a platform for advancing the James Beard Foundation’s mission to champion a thriving independent restaurant industry.

“Congratulations to this year's nominees and winners! This is a deeply special moment and as a chef, I see and know how transformative this recognition can be. In an industry facing real challenges, this kind of acknowledgment can open doors, reinvigorate teams, and make a meaningful difference to a business or professional’s future. The James Beard Awards are a true celebration of everyone in the business of food and beverage,” said Elizabeth Falkner, Awards Committee Chair and James Beard Foundation Trustee. “It is a joy to celebrate what this recognition will mean for their lives, teams, and the next generation they inspire.”

 

Established in 1990, with the first Awards presented in 1991, the James Beard Restaurant and Chef Awards recognize excellence across every kind of dining experience - from fine dining restaurants to casual neighborhood gems—while helping foster a more equitable and sustainable industry. Recognition can have a significant impact, driving visibility, strengthening businesses, and creating new opportunities for recipients both immediately and over time. Information on the Restaurant and Chef Awards, including the recommendation process and eligibility guidelines, can be found here. The voting process for the Restaurant and Chef Awards can be found here.

“Congratulations to this year’s winners, a remarkable group of talent whose energy, vision, and heart are helping shape American dining today,” said Lauren Saria and Erinn Tucker-Oluwole, Restaurant and Chef Awards Subcommittee Co-Chairs. “From coastal tasting menus to mountain-town bakeries, they are creating with originality, exceptional craft and hospitality, and a deep connection to identity and place. The result is American dining at its most vibrant. This is an extraordinary achievement, and it is an honor to celebrate them.”

 

The 2026 Restaurant and Chef Award Winners 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.
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.

Michael Tusk, Quince, San Francisco, CA
Outstanding Restaurant presented by Acqua Panna® Natural Spring Water: A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.

Kalaya, Philadelphia, PA
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.

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.

Lei, New York, NY
Outstanding Bakery: A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.

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.

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

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.

Kato, Los Angeles, CA
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.

Scotch Lodge, Portland, OR
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.

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.

Lee Campbell, Borgo, New York, NY
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.

Kevin Diedrich, Pacific Cocktail Haven, San Francisco, CA
Best Chefs (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
Dave Beran, Seline, Santa Monica, CA

Best Chef: Great Lakes (IL, IN, MI, OH)
Jacob Potashnick, Feld, Chicago, IL

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Loryn Nalic, Balkan Treat Box, Webster Groves, MO

Best Chef: Mountain (CO, ID, MT, UT, WY)
Penelope Wong, Yuan Wonton, Denver, CO

Best Chef: New York State
Hooni Kim, Meju, Queens, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Evan Hennessey, Stages, Dover, NH

Best Chef: Northwest & Pacific (AK, HI, OR, WA)
Ryan Roadhouse, Nodoguro, Portland, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)
Serigne Mbaye, Dakar NOLA, New Orleans, LA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Taylor Montgomery, Montgomery Sky Farm, Leicester, NC

Best Chef: Southwest (AZ, NM, NV, OK)
Sarah Thompson, Casa Playa, Las Vegas, NV

Best Chef: Texas
Evelyn Garcia and Henry Lu, JŪN, Houston, TX

Previously announced 2026 honorees and winners were also celebrated on stage:

Lifetime Achievement Award: 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.

Humanitarian of the Year: 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 Nolasko are stabilizing the workforce that makes hospitality possible.

Michael Phillips, president of Jamestown Properties and a James Beard Foundation trustee, has established the Michael Phillips Humanitarian Fund at the James Beard Foundation, which will grant an annual cash award of $20,000 to the Humanitarian of the Year.

America’s Classics
The America's Classics Award is given to beloved, locally and independently owned restaurants with timeless appeal, serving food that reflects the character and cultural traditions of its community.