{"id":143517,"date":"2026-01-21T19:57:08","date_gmt":"2026-01-21T19:57:08","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/143517\/"},"modified":"2026-01-21T19:57:08","modified_gmt":"2026-01-21T19:57:08","slug":"james-beard-award-2026-semifinalists-announced-including-la-names-daily-news","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/143517\/","title":{"rendered":"James Beard Award 2026 semifinalists announced, including LA names \u2013 Daily News"},"content":{"rendered":"

The James Beard Foundation revealed its full list of James Beard Awards semifinalists<\/a> today, Jan. 21, with more than two dozen Los Angeles County chefs and restaurants receiving recognition.<\/p>\n

The semifinalists for Best Chef: California include Dave Beran of Seline<\/a>, Brian Dunsmoor of Dunsmoor<\/a>, Sarah Hymanson and Sara Kramer at Kismet<\/a>, Andrew Mu\u00f1oz and Michelle Mu\u00f1oz of Moo\u2019s Craft Barbecue<\/a>, Charles Namba of Cam\u00e9lia<\/a> and Kwang Uh of Baroo<\/a>.<\/p>\n

The LA chefs were named alongside other Southern California chefs such as Eric Bost of Lilo<\/a> in Carlsbad, Tara Monsod of Animae<\/a> in San Diego and Viet Nguyen<\/a> of Nep Cafe<\/a> in Fountain Valley.<\/p>\n

In the Outstanding Chef competition, Gilberto Cetina of Holbox<\/a> and Niki Nakayama of N\/naka<\/a> are contenders. Outstanding Chef is a national category, denoting a chef who has set high standards to the broader culinary culture. Under the category of Emerging Chef (which replaced the Rising Star Chef category in 2022), F\u00e1tima Ju\u00e1rez of Komal<\/a> and Jos\u00e9 Olmedo Carles Rojas of Si! Mon<\/a> received recognition. And Hannah Ziski of Quarter Sheets<\/a> was named as a contender for Outstanding Pastry Chef or Bakery<\/p>\n

ALSO READ: These 4 Los Angeles County restaurants landed on Yelp\u2019s Top 100 list for 2026<\/a><\/p>\n

Holly Fox and Adam Weisblatt of Last Word Hospitality (Found Oyster, Rasarumah and the Copper Room) were named in the Outstanding Restaurateur category, while Italian spot Antico Nuovo<\/a> was listed under Outstanding Restaurant.<\/p>\n

Best New Restaurant names include Restaurant Ki<\/a> and RVR<\/a>, in Los Angeles and Venice, respectively. And once again, Gusto Bread<\/a> in Long Beach was named under Best Bakery.<\/p>\n

Ammatoli<\/a> in Long Beach and Providence<\/a> in Los Angeles (the latter nabbing three Michelin stars last year<\/a>) were listed for Outstanding Hospitality, and Outstanding Wine and Other Beverages Program names included Caruso\u2019s<\/a> in Montecito and Kato<\/a> in Los Angeles.<\/p>\n

Rounding out the Los Angeles County names is Daisy<\/a>, a semifinalist for Best New Bar, Jack Benchakul of Endorffeine for Outstanding Professional in Beverage Service and Darling\u2019s Jason Lee for Outstanding Professional in Cocktail Service.<\/p>\n

James Beard Award finalists will be announced on March 31. The 2026 Restaurant and Chef James Beard Awards ceremonies will take place in Chicago on June 15.<\/p>\n

The entire 2026 James Beard Restaurant and Chef Award semifinalists are as follows:<\/p>\n

Outstanding Restaurateur<\/p>\n

Elizabeth Blau, Blau + Associates (Buddy V\u2019s and Honeysalt), Las Vegas, NV
\nStuart Brioza and Nicole Krasinski, Atomic Workshop (The Anchovy Bar, The Progress, and State Bird Provisions), San Francisco, CA
\nMike Brown, Bob Gerken, and James Winberg, Travail Collective (Travail Kitchen & Amusements, ie by Travail, and Dream Creamery), Robbinsdale, MN
\nFrank Callero, Joe Flamm, and Steven Zaleski, Day Off Group (Rose Mary, il Carciofo, and BLVD Steakhouse), Chicago, IL
\nRachel Cope, 84 Hospitality (Elisabetta, Gor\u014d Ramen, and Burger Punk), Oklahoma City, OK
\nScott Drewno and Danny Lee, Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.
\nBrett Evje and Michael Ochsner, PLONK Bozeman, J.W. Heist Steakhouse, and PLONK Missoula, Missoula, Bozeman, MT
\nHolly Fox and Adam Weisblatt, Last Word Hospitality (Found Oyster, Rasarumah, and The Copper Room), Los Angeles, CA
\nSrijith Gopinathan and Ayesha Thapar, Ettan, Copra, and Eylan, Palo Alto, San Francisco, Los Altos, and Menlo Park, CA
\nMeherwan Irani and Molly Irani, Chai Pani Restaurant Group (Chai Pani and Botiwalla), Asheville, NC
\nSimon Kim, Gracious Hospitality (COTE, Undercote, and COQODAQ), New York, NY
\nTommy Lee, Uncle, Hop Alley, and Molino Chido, Denver, CO
\nDonald Link and Stephen Stryjewski, Link Restaurant Group (P\u00eache Seafood Grill, Herbsaint, Cochon, and others), New Orleans, LA
\nTom Main, Freeland\u2019s and Tinker Street, Indianapolis, IN
\nLeslie McCrorey Wells, Pizzeria Verit\u00e0, Trattoria Delia, Sotto Enoteca, and others, Burlington, VT
\nPeter Merriman, Merriman\u2019s, Monkeypod, and others, O\u2019ahu, Maui, and Big Island, HI
\nHugo Ortega and Tracy Vaught, H-Town Restaurant Group (Hugo\u2019s, Xochi, Urbe, and others), Houston, TX
\nDana Street, Fore Street, Scales, Standard Baking Co., and others, Portland, ME
\nGreg Vernick, Vernick Philadelphia (Vernick Food & Drink, Vernick Fish, and Vernick Coffee Bar), Philadelphia, PA
\nJennifer Vitagliano and Nicole Vitagliano, Elizabeth Street Hospitality (The Musket Room, Raf\u2019s, and Cafe Zaffri), New York, NY<\/p>\n

Outstanding Chef<\/p>\n

Ann Ahmed, Kh\u00e2luna, Minneapolis, MN
\nCharleen Badman, FnB, Scottsdale, AZ
\nGilberto Cetina, Holbox, Los Angeles, CA
\nDiana Davila, Mi Tocaya Antojeria, Chicago, IL
\nZachary Engel, Galit, Chicago, IL
\nManabu Horiuchi, Katami, Houston, TX
\nDavid Kirkland and Ernest Servantes, Burnt Bean Co., Seguin, TX
\nGabriel Kreuther, Gabriel Kreuther, New York, NY
\nJoseph Lenn, J.C. Holdway, Knoxville, TN
\nRob McDaniel, Bayonet, Birmingham, AL
\nNiki Nakayama, n\/naka, Los Angeles, CA
\nDean Neff, Seabird, Wilmington, NC
\nJosh Niernberg, Bin 707 Foodbar, Grand Junction, CO
\nKwame Onwuachi, Tatiana, New York, NY
\nPeter Pastan, 2 Amy\u2019s, Washington, D.C.
\nMissy Robbins, Lilia, Brooklyn, NY
\nAlex Roberts, Alma, Minneapolis, MN
\nDavid Standridge, The Shipwright\u2019s Daughter, Mystic, CT
\nMichael Tusk, Quince, San Francisco, CA
\nAaron Verzosa, Archipelago, Seattle, WA<\/p>\n

Outstanding Restaurant<\/p>\n

Antico Nuovo, Los Angeles, CA
\nBar La Grassa, Minneapolis, MN
\nBlackbird Kitchen, Bozeman, MT
\nThe Catbird Seat, Nashville, TN
\nCentrolina, Washington, D.C.
\nChubby Fish, Charleston, SC
\nEL Ideas, Chicago, IL
\nFarmBar, Tulsa, OK
\nForeign Cinema, San Francisco, CA
\nThe Four Horsemen, Brooklyn, NY
\nKalaya, Philadelphia, PA
\nKasama, Chicago, IL
\nLe Pigeon, Portland, OR
\nMixtli, San Antonio, TX
\nNonesuch, Oklahoma City, OK
\nO Ya, Boston, MA
\nOberlin, Providence, RI
\nVia Carota, New York, NY
\nVianda, San Juan, PR
\nVicia, St. Louis, MO<\/p>\n

Emerging Chef<\/p>\n

Hector Garate, Palmira Barbecue, Charleston, SC
\nAnthony Jones, Marcus DC, Washington, D.C.
\nSteve Joo, Joodooboo, Oakland, CA
\nF\u00e1tima Ju\u00e1rez, Komal, Los Angeles, CA
\nE.J. Lagasse, Emeril\u2019s, New Orleans, LA
\nMax Lapp\u00e9 and Jacques Varon, Baso, Houston, TX
\nSunny Lee, Sunn\u2019s, New York, NY
\nKyle Lussier, The Pines, Grand Rapids, MN
\nNicolai Mlodinow, Class Act, Chicago, IL
\nEllie Parker, Main Street Provisions, Las Vegas, NV
\nRasheeda Purdie, Ramen by R\u0101, New York, NY
\nFrankie Ramirez, Am\u00e1, Philadelphia, PA
\nJos\u00e9 Olmedo Carles Rojas, Si! Mon, Venice, CA
\nVanessa Rose, Mother\u2019s, Milwaukee, WI
\nAhmed Suliman, Cafe Suliman, Seattle, WA
\nBailey Sullivan, Monteverde Restaurant & Pastificio, Chicago, IL
\nPao Thampitak, Gaaeng Supper Club, Boston, MA
\nAdrian Torres, Maximo, West University Place, TX
\nBao Tran, Giovedi, Honolulu, HI
\nJasmine Watson, Audette, Newport, RI<\/p>\n

Best New Restaurant<\/p>\n

1033 Omakase, Milwaukee, WI
\nAgnes and Sherman, Houston, TX
\nAnacacho Coffee & Cantina, San Antonio, TX
\nAnjin, Kansas City, MO
\nBong, New York, NY
\nCaf\u00e9 Monette, St. Albans, VT
\nClaudine, Providence, RI
\nEchelon Kitchen & Bar, Ann Arbor, MI
\nEmmett, Philadelphia, PA
\nEvviva, New Orleans, LA
\nFar-Out, Dallas, TX
\nThe Happy Crane, San Francisco, CA
\nIndibar, Scottsdale, AZ
\nJunah, Salt Lake City, UT
\nKabawa, New York, NY
\nKi, Los Angeles, CA
\nKizaki, Denver, CO
\nLei, New York, NY
\nLittle Beast Ballard, Seattle, WA
\nMaison Bar \u00e0 Vins, Washington, DC
\nMerci, Charleston, SC
\nNadu, Chicago, IL
\nNic & Junior\u2019s, Chicago, IL
\nPeregrine, Raleigh, NC
\nRobin, St. Louis, MO
\nROLi, New Haven, CT
\nRVR, Venice, CA
\nSaint Claire, New Orleans, LA
\nTamba, Las Vegas, NV
\nThe Wayland Mill, Seattle, WA<\/p>\n

Outstanding Bakery<\/p>\n

B\u00e1nh by Lauren, New York, NY
\nBorn & Bread Bakehouse, Lakeland, FL
\nThe Burque Bakehouse, Albuquerque, NM
\nBywater Bakery, New Orleans, LA
\nCaf\u00e9 Dear Leon, Baltimore, MD
\nCultured, Sister Bay, WI
\nDan The Baker, Columbus, OH
\nDeLuxe Cakes and Pastries, Iowa City, IA
\nFire Island Rustic Bakeshop, Anchorage, AK
\nGusto Bread, Long Beach, CA
\nLibrae, New York, NY
\nThe Local General Store, Honolulu, HI
\nMercado Sin Nombre, Austin, TX
\nNiedlov\u2019s Bakery Cafe, Knoxville, TN
\nNight Moves Bread, South Portland, ME
\nPoulette Bakeshop, Parker, CO
\nStarship Bagel, Dallas, TX
\nSuper Secret Ice Cream, Bethlehem, NH
\nWeltons Tiny Bakeshop, Charleston, SC
\nWild Crumb, Bozeman, MT<\/p>\n

Outstanding Pastry Chef or Baker<\/p>\n

Renata Ameni, Birdee, Brooklyn, NY
\nNeale Asato, Asato Family Shop, Honolulu, HI
\nSusan Bae, Moon Rabbit, Washington, D.C.
\nYoussef Boudarine, J\u2019adore Pastry, Indianapolis, IN
\nTavel Bristol-Joseph, Nicosi, San Antonio, TX
\nMonique Feybesse and Paul Feybesse, Tarts de Feybesse, Oakland, CA
\nMonica Glass, Verveine Cafe & Bakery, Cambridge, MA
\nMaggie Huff, Lucia, Dallas, TX
\nCourtney Kenyon-Snider, Ob\u00e9lix, Chicago, IL
\nHelen Jo Leach, The Town Company, Kansas City, MO
\nEunji Lee, Lys\u00e9e, New York, NY
\nJustine MacNeil, Fiore, Philadelphia, PA
\nClaudia Martinez, Bar ANA, Atlanta, GA
\nKimberly Mcintosh, MILKFISH Bakeshop, Las Vegas, NV
\nLucia Merino, Lucia Patisserie, San Juan, PR
\nOscar Ortega, Atelier Ortega, Jackson Hole, WY
\nWhitney Stancil, Cuv\u00e9e at Chatham Inn, Chatham, MA
\nEmily Thompson, The Wolf\u2019s Tailor, Denver, CO
\nChristina Wood, Temple Pastries, Seattle, WA
\nHannah Ziskin, Quarter Sheets, Los Angeles, CA<\/p>\n

Outstanding Hospitality<\/p>\n

Ammatoli, Long Beach, CA
\nAnsots Basque Chorizos & Catering, Boise, ID
\nAria, Atlanta, GA
\nBarley Swine, Austin, TX
\nBottega, Birmingham, AL
\nBresca, Washington, D.C.
\nCosme, New York, NY
\nDaisies, Chicago, IL
\nHouse of Prime Rib, San Francisco, CA
\nJoan\u2019s in the Park, St. Paul, MN
\nLouie, Clayton, MO
\nMallorca, Cleveland, OH
\nOstra, Boston, MA
\nProvidence, Los Angeles, CA
\nRed Hook Tavern, Brooklyn, NY
\nRestaurant Olivia, Denver, CO
\nSofreh, Brooklyn, NY
\nState Road, Martha\u2019s Vineyard, MA
\nTailor, Nashville, TN
\nTutka Bay Lodge, Homer, AK<\/p>\n

Outstanding Wine and Other Beverages Program<\/p>\n

Ada\u2019s Wine Bar, Las Vegas, NV
\nAmara at Paraiso, Miami, FL
\nApteka, Pittsburgh, PA
\nBrasero, Chicago, IL
\nCaruso\u2019s, Montecito, CA
\nChambers, New York, NY
\nCoquine, Portland, OR
\nF.L.X. Table, Geneva, NY
\nField & Main, Marshall, VA
\nKalimotxo, Austin, TX
\nKato, Los Angeles, CA
\nLe Bouillon, Omaha, NE
\nLe Caviste, Seattle, WA
\nOne Legged Magpie, Red Lodge, MT
\nThe Port of Call, Mystic, CT
\nThe Progress, San Francisco, CA
\nStems and Skins, Charleston, SC
\nSway Brewing & Blending, Baileys Harbor, WI
\nTaconeta, El Paso, TX
\nTalulla, Cambridge, MA<\/p>\n

Outstanding Bar<\/p>\n

Aldo Sohm Wine Bar, New York, NY
\nAyahuasca Cantina, Dallas, TX
\nBow & Arrow Brewing Co., Albuquerque, NM
\nDouble Chicken Please, New York, NY
\nDrastic Measures, Shawnee, KS
\nGraft Wine Shop & Wine Bar, Charleston, SC
\nHighball, Phoenix, AZ
\nHopleaf Bar, Chicago, IL
\nLady Jane, Denver, CO
\nLovers Bar at Friday Saturday Sunday, Philadelphia, PA
\nThe Mothership, Milwaukee, WI
\nOnyx Coffee Lab, Rogers, AR
\nPost Office Place, Salt Lake City, UT
\nRealm of the 52 Remedies, San Diego, CA
\nRoquette, Seattle, WA
\nScotch Lodge, Portland, OR
\nSmuggler\u2019s Cove, San Francisco, CA
\nSpoke Wine Bar, Somerville, MA
\nWatch Hill Proper, Prospect, KY
\nWild Child Wines, Lafayette, LA<\/p>\n

Best New Bar<\/p>\n

Almanac, Philadelphia, PA
\nBar Bucce, Miami, FL
\nBar Chenin, Detroit, MI
\nBar Please!, Boise, ID
\nBar Snack, New York, NY
\nClemente Bar, New York, NY
\nThe Contrary, Des Moines, IA
\nDaisy, Los Angeles, CA
\nDaydream Rum Bar, Albuquerque, NM
\nThe Elbow Room, Vancouver, WA
\nLater Bye, Oklahoma City, OK
\nLee\u2019s, Houston, TX
\nLoma, Providence, RI
\nLucky Star, Atlanta, GA
\nMadeira Park, Atlanta, GA
\nNocturno, Las Vegas, NV
\nPink Flamingo, Baltimore, MD
\nPublic Parking, Madison, WI
\nThe Valley Club, San Francisco, CA
\nVan Atta, Telluride, CO<\/p>\n

Outstanding Professional in Beverage Service<\/p>\n

Zac Adcox, Kid Sister, Phoenix, AZ
\nNader Asgari-Tari, Zurito, Boston, MA
\nBank Atcharawan, Jipata, Las Vegas, NV
\nJack Benchakul, Endorffeine, Los Angeles, CA
\nLee Campbell, Borgo, New York, NY
\nAndrea Ciavardini-Royko, Jianna, Greenville, SC
\nPaul Einbund, The Morris, San Francisco, CA
\nRyan Fletter, Barolo Grill, Denver, CO
\nBraithe Gill, Brennan\u2019s, New Orleans, LA
\nJoel Gunderson, Heavenly Creatures, Portland, OR
\nBrent Kroll, Maxwell Park, Washington, D.C.
\nJared May, Vida, Indianapolis, IN
\nAlyssa Mikiko DiPasquale, The Koji Club, Boston, MA
\nCelia Pellegrini, Este, Austin, TX
\nTaurean Philpott, Avize, Atlanta, GA
\nAmy Racine, La Marchande, New York, NY
\nJune Rodil, March, Houston, TX
\nSara Sergent, Alpine Distilling Social Aid & Pleasure Club, Park City, UT
\nDerek Stevenson, Auro, Calistoga, CA
\nDan Suro-Cipolloni and David Suro-Pi\u00f1era, Tequilas and La Jefa, Philadelphia, PA<\/p>\n

Outstanding Professional in Cocktail Service<\/p>\n

Anu Apte, Rob Roy, Seattle, WA
\nDoug Atwell, Southpaw, Baltimore, MD
\nEric Bennett, Continental Drift, Birmingham, AL
\nHastings Cameron, Imaginary Factory, Madison, WI
\nDiana Condori, Fern Bar, Kansas City, MO
\nKevin Diedrich, Pacific Cocktail Haven, San Francisco, CA
\nNicky Fas, Pantera, Caguas, PR
\nJesse Hedberg, Club Frills, Providence, RI
\nMcLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO
\nChristine Kim, Service Bar, Washington, D.C.
\nJason Lee, Darling, Los Angeles, CA
\nMiles Macquarrie, Kimball House, Atlanta, GA
\nChristopher Marty, Best Intentions, Chicago, IL
\nMariena Mercer Boarini, Aft Cocktail Deck, Las Vegas, NV
\nIvy Mix, Whoopsie Daisy, Brooklyn, NY
\nKristine Nguyen, Bludorn, Houston, TX
\nGabe Sanchez, Midnight Rambler, Dallas, TX
\nRoss Simon, Little Rituals, Phoenix, AZ
\nMike Stankovich, Longfellow, Cincinnati, OH
\nKate Wise, Juniper Bar, Burlington, VT<\/p>\n

Best Chefs (by region)<\/p>\n

Best Chef: California<\/p>\n

Eric Alexander and Courtney McDonald, Restaurant Josephine, Auburn, CA
\nKim Alter, Nightbird, San Francisco, CA
\nDave Beran, Seline, Santa Monica, CA
\nEric Bost, Lilo, Carlsbad, CA
\nHarrison Cheney, Sons & Daughters, San Francisco, CA
\nSarah Cooper and Alan Hsu, Sun Moon Studio, Oakland, CA
\nGeoff Davis, Burdell, Oakland, CA
\nBrian Dunsmoor, Dunsmoor, Los Angeles, CA
\nSarah Hymanson and Sara Kramer, Kismet, Los Angeles, CA
\nZareen Khan, Zareen\u2019s, Palo Alto, CA
\nEmma Lipp and Stephanie Reagor, Valley Bar & Bottle, Sonoma, CA
\nTara Monsod, Animae, San Diego, CA
\nAndrew Mu\u00f1oz and Michelle Mu\u00f1oz, Moo\u2019s Craft Barbecue, Los Angeles, CA
\nCharles Namba, Cam\u00e9lia, Los Angeles, CA
\nViet Nguyen, Nep Cafe, Fountain Valley, CA
\nBrandon Rice, Ernest, San Francisco, CA
\nDaisy Ryan, Bell\u2019s, Los Alamos, CA
\nFik Saleh and Rachel Saleh, Fikscue Craft BBQ, Alameda, CA
\nKosuke Tada, Mijot\u00e9, San Francisco, CA
\nKwang Uh, Baroo, Los Angeles, CA<\/p>\n

Best Chef: Great Lakes (IL, IN, MI, OH)<\/p>\n

Javier Bardauil, BARDA, Detroit, MI
\nMichael Bowe, Red Yeti, Jeffersonville, IN
\nVinnie Cimino, Cordelia, Cleveland, OH
\nThai Dang, HaiSous, Chicago, IL
\nSarah Dworak, Sudova, Cincinnati, OH
\nAndy Elliott and Emily Stewart, Modern Bird, Traverse City, MI
\nDanny Espinoza, Santa Masa Tamaleria, Chicago, IL
\nNorman Fenton, Cari\u00f1o, Chicago, IL
\nJames Galbraith, PostBoy, New Buffalo, MI
\nLuz Gonza and Omar Gonza, Macizo Restaurant, Indianapolis, IN
\nAaron Hansen, Lone Pine, Carmel, IN
\nHideki Harada, Kiki, Cincinnati, OH
\nJeffrey Harris, Nolia Kitchen, Cincinnati, OH
\nChristopher Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL
\nMari Katsumura and Adam Sindler, SH\u014c, Chicago, IL
\nNick Kleutsch and James Sanders, Sanders BBQ Supply Co., Chicago, IL
\nRishi Kumar and Zubair Mohajir, Mirra, Chicago, IL
\nBen Lustbader and Sarah Mispagel, Loaf Lounge, Chicago, IL
\nJacob Potashnick, Feld, Chicago, IL
\nJohn Yelinek, Ladder 4 Wine Bar, Detroit, MI<\/p>\n

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)<\/p>\n

Matthew Adler, Cucina Morini, Washington, D.C.
\nDarmyelesh Alemu, Beteseb, Silver Spring, MD
\nJamilka Borges, Lilith, Pittsburgh, PA
\nLeah Branch, The Roosevelt, Richmond, VA
\nRuss Cowan, Radin\u2019s Delicatessen, Cherry Hill, NJ
\nNathan Flaim, Luca, Lancaster, PA
\nFernando Gonzalez, 2Fifty TX BBQ, Washington, D.C.
\nIan Graye, Pietramala, Philadelphia, PA
\nMiguel Guerra and Tatiana Mora, Mita, Washington, D.C.
\nJohanna Hellrigl, Ama, Washington, D.C.
\nJesse Ito, Royal Sushi & Izakaya, Philadelphia, PA
\nDwain Kalup, La Fia, Wilmington, DE
\nMatthew Oetting, Marta, Baltimore, MD
\nCagla Onal, My Little Chamomile, Washington, D.C.
\nRandy Rucker, Little Water, Philadelphia, PA
\nTarik Sengul, Smyrna, Charlottesville, VA
\nAmanda Shulman, Her Place Supper Club, Philadelphia, PA
\nSuresh Sundash, Taipori, Washington, D.C.
\nOmar Tate and Cybille St. Aude-Tate, Honeysuckle, Philadelphia, PA
\nDavid Viana, Judy and Harry\u2019s, Asbury Park, NJ<\/p>\n

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)<\/p>\n

Zak Baker, Ca\u2019Lucchenzo, Wauwatosa, WI
\nNick Bognar, Sado, Pavilion, St. Louis, MO
\nKasey Lee Cooke, Mint Mark, Madison, WI
\nPhilip Day, Root Food + Wine, Augusta, MO
\nShigeyuki Furukawa, Kado No Mise, Minneapolis, MN
\nNick Hanke and Phil Shires, Masao, Des Moines, IA
\nAlex Henry, El Molino del Sureste, St. Louis, MO
\nCamillia Hjortnaes and Erik Hjortnaes, Hjem A.M., Custer, SD
\nLisa Kirkpatrick and Paul Zerkel, Goodkind, Milwaukee, WI
\nJohnny Leach, The Town Company, Kansas City, MO
\nAdam Marty, Ellinor, Appleton, WI
\nZach Midgett, Casa Bovina, Lincoln, NE
\nDiane Moua, Diane\u2019s Place, Minneapolis, MN
\nLoryn Nalic, Balkan Treat Box, Webster Groves, MO
\nSwetha Newcomb, Of Course, Overland Park, KS
\nJason Rickard and Jordan Rickard, FioRito, Wichita, KS
\nIan Robertson, Oak Park, Des Moines, IA
\nGustavo Romero and Kate Romero, Oro by Nixta, Minneapolis, MN
\nDavid Utterback, Yoshitomo, Ota, Omaha, NE
\nYia Vang, Vinai, Minneapolis, MN<\/p>\n

Best Chef: Mountain (CO, ID, MT, UT, WY)<\/p>\n

Theo Adley, Marigold, Lyons, CO
\nAlex Cardoza, Susina, Boise, ID
\nMilo Carrier, Arlo, Salt Lake City, UT
\nRemle Colestock, Glorietta Trattoria, Jackson, WY
\nBrandon Cunningham, Pangea, Missoula, MT
\nJohnny Curiel, Alma Fonda Fina, Denver, CO
\nBrandon Dearden, Ember, Hamilton, MT
\nCal Elliott, The Avery, Boise, ID
\nAndrew Fuller, Oquirrh, Salt Lake City, UT
\nDave Grant and Rocky Hunter, Gladys, Edgewater, CO
\nTravis Herbert, Felt Bar & Eatery, Salt Lake City, UT
\nTommy Nguyen, The Pearl, Salt Lake City, UT
\nMiles Odell, Odell\u2019s Bagel, Denver, CO
\nBo Porytko, Molotov Kitschen + Cocktails, Denver, CO
\nEarl James Reynolds, Herb and Omni, Whitefish, MT
\nKenneth Wan, MAKFam, Denver, CO
\nNathan Whitley, Terroir, Boise, ID
\nPenelope Wong, Yuan Wonton, Denver, CO
\nJarrett Wrisley, Shan, Bozeman, MT
\nNick Zocco, Urban Hill, Salt Lake City, UT<\/p>\n

Best Chef: New York State<\/p>\n

Fariyal Abdullahi, Hav & Mar, New York, NY
\nChristophe Bellanca, Essential by Christophe, New York, NY
\nSadie Mae Burns and Anthony Ha, Ha\u2019s Snack Bar, New York, NY
\nFidel Caballero, Corima, New York, NY
\nGiovanni Cervantes, Carnitas Ramirez, New York, NY
\nAretah Ettarh, Gramercy Tavern, New York, NY
\nEfr\u00e9n Hern\u00e1ndez, Casa Susanna, Leeds, NY
\nCorwin Kave, Deer Mountain Inn, Tannersville, NY
\nVikas Khanna, Bungalow, New York, NY
\nHooni Kim, Meju, Queens, NY
\nYvan Lemoine, Tourmaline, Forest Hills, NY
\nNate Limwong, Chalong, New York, NY
\nCheng Lin, Sh\u014dta Omakase, Brooklyn, NY
\nBuddha Lo, Huso, New York, NY
\nAngie Mar, Le B, New York, NY
\nAyesha Nurdjaja, Shukette, New York, NY
\nJoshua Pinsky, Claud, New York, NY
\nMads Refslund, Ilis, Brooklyn, NY
\nRafiq Salim, Rolo\u2019s, Queens, NY
\nStefano Secchi, Rezd\u00f4ra, New York, NY<\/p>\n

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)<\/p>\n

Tiara Adorno, The Crooked Ram, Manchester, VT
\nJeremy Broucek, Bread & Friends, Portland, ME
\nS\u0101sha Coleman, Comfort Kitchen, Boston, MA
\nAmarilys Colon, La Padrona, Boston, MA
\nDavid DiStasi, Materia Ristorante, Bantam, CT
\nLuke Fetbroth, Tonino, Boston, MA
\nChris Gould, Central Provisions, Portland, ME
\nEvan Hennessey, Stages, Dover, NH
\nBolivar Hilario, Community Table, New Preston, CT
\nSara Jenkins, Nina June, Rockport, ME
\nShi Mei, Lenox Sophia, Boston, MA
\nPeter Nguyen, L\u00ea Madeline, Quincy, MA
\nKevin O\u2019Donnell, Giusto, Newport, RI
\nAnnie Parisi, Jayd Bun, South Kingstown, RI
\nJake Stevens, Leeward, Portland, ME
\nThomas Takashi Cooke, Izakaya Minato, Portland, ME
\nShilimat Tessema, Lalibela Ethiopian Restaurant, New Haven, CT
\nPaul Trombly, Fancy\u2019s, Burlington, VT
\nMax Vogel, Ondis, Montpelier, VT
\nDerek Wagner, Nicks on Broadway, Providence, RI<\/p>\n

Best Chef: Northwest & Pacific (AK, HI, OR, WA)<\/p>\n

Janet Becerra, Pancita, Seattle, WA
\nNathan Bentley, Altura Bistro, Anchorage, AK
\nJohnny Courtney, Atoma, Seattle, WA
\nLogan Cox, Homer, Seattle, WA
\nMichele Di Bari, Sale Pepe, Lahaina, HI
\nMike Dodge, Whisky & Ramen, Anchorage, AK
\nJosh Dorcak, M\u00c4S, Ashland, OR
\nEd Kenney, Mud Hen Water, Honolulu, HI
\nJordan Koplowitz, Starla\u2019s, Bellingham, WA
\nAndrew Le, The Pig and the Lady, Honolulu, HI
\nTaylor Manning and Siobhan Speirits, Cafe Olli, Portland, OR
\nMelissa Miranda, Musang, Seattle, WA
\nKristen Murray, M\u00e5urice, Portland, OR
\nThai Nguyen and Trinh Nguyen, Ramie, Seattle, WA
\nThomas Pisha-Duffly, Gado Gado, Portland, OR
\nRyan Roadhouse, Nodoguro, Portland, OR
\nSheldon Simeon, Tiffany\u2019s Restaurant and Bar, Wailuku, HI
\nJack Strong, JORY Restaurant at The Allison Inn & Spa, Newberg, OR
\nAaron Tekulve, Surrell, Seattle, WA
\nYuya Yamanaka, Paris Hawaii, Honolulu, HI<\/p>\n

Best Chef: South (AL, AR, FL, LA, MS, PR)<\/p>\n

Cory Bahr, Parish, Monroe, LA
\nMichael Beltran, Ariete, Miami, FL
\nBryce Bonsack, Rocca, Tampa, FL
\nAna Castro, Acamaya, New Orleans, LA
\nMatthew Cooper, Conifer, Bentonville, AR
\nRa\u00fal Correa, Ren\u00e9 Marichal, and Xavier Pacheco, Bacoa Finca + Fog\u00f3n, Juncos, PR
\nToni Elkhouri, Cedar\u2019s Cafe, Melbourne, FL
\nHunter Evans, Elvie\u2019s, Jackson, MS
\nMaria Teresa Gallina and Nicolas Martinez, Recoveco, Miami, FL
\nKristen Hall, La F\u00eate, Birmingham, AL
\nBarry Honan, Lotus Noodle Bar, St. Augustine, FL
\nMaria La Mota and Chason Spencer, Chancho King, Jacksonville, FL
\nWendy Lopez, Reyes Mezcaleria, Orlando, FL
\nSerigne Mbaye, Dakar NOLA, New Orleans, LA
\nGeri-Martha O\u2019Hara and Ryan O\u2019Hara, Pizza Grace, Birmingham, AL
\nJason Paul, Heirloom at 1907, Rogers, AR
\nCharly Pierre, Fritai, New Orleans, LA
\nJoerick Rivera, Bakku, Rincon, PR
\nJim Smith, The Hummingbird Way, Mobile, AL
\nAustin Sumrall, White Pillars, Biloxi, MS<\/p>\n

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)<\/p>\n

Khaled AlBanna, Calliope, Chattanooga, TN
\nRobin Anthony, Omakase by Prime Fish, Charlotte, NC
\nNoam Bilitzer, MeeshMeesh, Louisville, KY
\nJoe Cash, Scoundrel, Greenville, SC
\nMatt Dawes, The Bull and Beggar, Asheville, NC
\nSteven Devereaux Greene, Herons at The Umstead, Cary, NC
\nMary Ellen Diaz, Alma Bea, Shepherdstown, WV
\nLaurence Faber, Potchke Deli, Knoxville, TN
\nCarlo Gan and Mia Orino, Kamayan ATL, Chamblee, GA
\nJimmy Gentry, The Lobbyist, Memphis, TN
\nJ. Trent Harris, Muj\u014d, Atlanta, GA
\nPhilip Krajeck, Rolf & Daughters, Nashville, TN
\nCheetie Kumar, Ajja, Raleigh, NC
\nColin Marcelli, Renzo, Charleston, SC
\nFreddy Money, Atlas, Atlanta, GA
\nTaylor Montgomery, Montgomery Sky Farm, Leicester, NC
\nBintou N\u2019Daw, Bint\u00fc Atelier, Charleston, SC
\nTodd Schafer, Abel Brown, Augusta, GA
\nHeidi Vukov, Hook & Barrel, Myrtle Beach, SC
\nDavid Willocks, The Baker\u2019s Table, Newport, KY<\/p>\n

Best Chef: Southwest (AZ, NM, NV, OK)<\/p>\n

Danny Calleros, Ardovino\u2019s Desert Crossing, Sunland Park, NM
\nRoberto Centeno, Espiritu, Mesa, AZ
\nJeff Chanchaleune, Bar Sen, Oklahoma City, OK
\nTJ Culp, Progress, Phoenix, AZ
\nRochelle Daniels, Atria, Flagstaff, AZ
\nGraham Dodds, NOSA Restaurant & Inn, Ojo Caliente, NM
\nOulay Ceesay Fisher, Calabash African Kitchen, Las Vegas, NV
\nArmando Hernandez and Nadia Holguin, Tacos Chiwas, Phoenix, AZ
\nScott Holmes, Little Miss BBQ, Phoenix, AZ
\nBrian Howard, Sparrow + Wolf, Las Vegas, NV
\nKyle Kent, Chula Seafood, Phoenix, AZ
\nBrian Momanyi and Stayce Momanyi, Plus254, Oklahoma City, OK
\nSteve Riley, Mesa Provisions, Albuquerque, NM
\nYuri Szarzewski, Partage, Las Vegas, NV
\nSarah Thompson, Casa Playa, Las Vegas, NV
\nJamie Tran, Black Sheep, Las Vegas, NV
\nJames Trees, Bar Boh\u00e8me, Las Vegas, NV
\nClaudia Vindiola, La Frida Mexican Grill & Seafood, Tucson, AZ
\nZack Walters, Sedalia\u2019s, Oklahoma City, OK
\nVeronica Zelada, Caf\u00e9 Kacao, Oklahoma City, OK<\/p>\n

Best Chef: Texas<\/p>\n

Ope Amosu, Ch\u00f2pnBl\u1ecdk, Houston, TX
\nThai Changthong, P Thai\u2019s Khao Man Gai & Noodles, Austin, TX
\nMichael Che, Tsuke Edomae, Austin, TX
\nAli Clem, La Barbecue, Austin, TX
\nKent Domas and Seth Siegel-Gardner, Milton\u2019s, Houston, TX
\nFrancisco Estrada and Lizzeth Martinez, Naco Mexican, San Antonio, TX
\nEvelyn Garcia and Henry Lu, J\u016aN, Houston, TX
\nShawn Gawle, Camaraderie, Houston, TX
\nScott Girling, Osteria Il Muro, Denton, TX
\nPatrick Hicks, Smoke\u2019N Ash BBQ, Arlington, TX
\nSue Kim, The Magpie, San Antonio, TX
\nDaniela Landaverde and Rosa Landaverde, La Santa Barbacha, Austin, TX
\nEmil Oliva, Leche de Tigre, San Antonio, TX
\nMasayuki Otaka, Mabo, Dallas, TX
\nAndres Pablos, Acc\u00e1, El Paso, TX
\nGabe Padilla and Melissa Padilla, Caf\u00e9 Piro, Socorro, TX
\nMichael Serva, Bordo, Marfa, TX
\nBob Somsith, Lao\u2019d Bar, Austin, TX
\nFinney Walter, The Nicolett, Lubbock, TX
\nGeorge Watts III, GW\u2019s BBQ Catering Co, San Juan, TX<\/p>\n

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