In Orange County, Daniel Castillo was nominated for best chef: California for his Central Texas-style barbecue at San Juan Capistrano’s Heritage Barbecue. Castillo and Yao will compete in the same category alongside Tara Monsod of San Diego’s Animae, Richard Lee of Saison in San Francisco and Kosuke Tada of Mijoté in San Francisco. And for the second consecutive year, Strong Water, Ying Chang and Robert Adamson’s Anaheim saloon and restaurant, landed in the category for outstanding wine and other beverages program.

The winners will be announced at a gala ceremony in Chicago on June 16.

Known as the “Oscars of food,” the James Beard Awards started awarding the food and hospitality industry in 1991, handing out honors to professionals across such categories as outstanding restaurant, best chef and outstanding bar. This year saw the addition of three new categories: best new bar, outstanding professional in beverage service and outstanding professional in cocktail service.

The entire 2025 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.”

• Stuart Brioza and Nicole Krasinski, Atomic Workshop (The Anchovy Bar, State Bird Provisions, and The Progress), San Francisco, CA

• Sue Chin and Jason Chin, Good Salt Restaurant Group (Seito Sushi, Reyes Mezcaleria, The Osprey, and others), Orlando, FL

• Scott Drewno and Danny Lee, The Fried Rice Collective (Anju, Chiko, and I Egg You), Washington, D.C.

• Allison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT

• Lee Hanson and Riad Nasr, Frenchette, Le Veau d’Or, and Le Rock, New York, NY

Outstanding Chef: “A chef who sets high culinary standards and has served as a positive example for other food professionals.”

• Lisa Becklund, FarmBar, Tulsa, OK

• Gabriel Kreuther, Gabriel Kreuther, New York, NY

• Josh Niernberg, Bin 707, Grand Junction, CO

• Cassie Piuma, Sarma, Somerville, MA

• Jungsik Yim, Jungsik, New York, NY

Outstanding Restaurant: “A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.”

• Coquine, Portland, OR

• Frasca Food and Wine, Boulder, CO

• Galit, Chicago, IL

• Nonesuch, Oklahoma City, OK

• Oberlin, Providence, RI

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.”

• Kaitlin Guerin, Lagniappe Bakehouse, New Orleans, LA

• Phila Lorn, Mawn, Philadelphia, PA

• Nikhil Naiker, NIMKI, Providence, RI

• Jane Sacro Chatham, Vicia, St. Louis, MO

• 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

• Bûcheron, Minneapolis, MN

• Ema, Houston, TX

• Fet-Fisk, Pittsburgh, PA

• Mābo, Dallas, TX

• Mita, Washington, D.C.

• Ômo by Jônt, Winter Park, FL

• Penny, New York, NY

• The Union, Helena, MT

Outstanding Bakery: “A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.”

• Atelier Ortega, Jackson Hole, WY

• Gusto Bread, Long Beach, CA

• JinJu Patisserie, Portland, OR

• Starship Bagel, Dallas and Lewisville, TX

• Super Secret Ice Cream, Bethlehem, NH

Outstanding Pastry Chef or Baker: “A pastry chef or baker who makes desserts, pastries, or breads. The 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.

• Cat Cox, Country Bird Bakery, Tulsa, OK

• April Franqueza, The Dining Room at High Hampton, Cashiers, NC

• Crystal Kass, Valentine, Phoenix, AZ

• Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO

Outstanding Hospitality: “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

• Harbor House Inn, Elk, CA

• Mixtli, San Antonio, TX

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

• Charleston, Baltimore, MD

• MARCH, Houston, TX

• Strong Water, Anaheim, 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.”

• Kumiko, Chicago, IL

• Scotch Lodge, Portland, OR

• The Lovers Bar at Friday Saturday Sunday, Philadelphia, PA

• Water Witch, Salt Lake City, UT

• Wolf Tree, White River Junction, VT

(New) 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, 2023 through September 30, 2024, 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, 2024, can be considered for the 2026 Awards.”

• Agency, Milwaukee, WI

• Bar Colette, Dallas, TX

• Identidad Cocktail Bar, San Juan, PR

• Merai, Brookline, MA

• ViceVersa, Miami, FL

(New) 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, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.”

• Jacob Brown, Lazy Bear, San Francisco, CA

• Jose Medina Camacho, Adiõs, Birmingham, AL

• Arjav Ezekiel, Birdie’s, Austin, TX

• Cassandra Felix, Daniel, New York, NY

• Cristie Norman, Delilah, Las Vegas, NV

(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.

• McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO

• Ignacio “Nacho” Jimenez, Superbueno, New York, NY

• Dave Newman, Pint + Jigger, Honolulu, HI

• Tobin Shea, Redbird, Los Angeles, CA

• Mike Stankovich, Longfellow, Cincinnati, OH

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

• Daniel Castillo, Heritage Barbecue, San Juan Capistrano, CA

• Richard Lee, Saison, San Francisco, CA

• Tara Monsod, ANIMAE, San Diego, CA

• Kosuke Tada, Mijoté, San Francisco, CA

• Jon Yao, Kato, Los Angeles, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

• Jennifer Blakeslee and Eric Patterson, The Cooks’ House, Traverse City, MI

• Thai Dang, HaiSous, Chicago, IL

• David Jackman, Wildweed, Cincinnati, OH

• Chris Jung and Erling Wu-Bower, Maxwells Trading, Chicago, IL

• Noah Sandoval, Oriole, Chicago, IL

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

• Henji Cheung, Queen’s English, Washington, D.C.

• Carlos Delgado, Causa and Amazonia, Washington, D.C.

• Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA

• Dan Richer, Razza, Jersey City, NJ

• Amanda Shulman, Her Place Supper Club, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

• Shigeyuki Furukawa, Kado no Mise, Minneapolis, MN

• Diane Moua, Diane’s Place, Minneapolis, MN

• Loryn Nalic, Balkan Treat Box, Webster Groves, MO

• Karyn Tomlinson, Myriel, St. Paul, MN

• David Utterback, Ota and Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

• Joshua Adams, Campione, Livingston, MT

• Salvador Alamilla, Amano, Caldwell, ID

• Brandon Cunningham, The Social Haus, Greenough, MT

• David Wells, The Tasting Room at Chico Hot Springs Resort & Day Spa, Pray, MT

• Penelope Wong, Yuan Wonton, Denver, CO

Best Chef: New York State

• Nasim Alikhani, Sofreh, Brooklyn, NY

• Ryan Fernandez, Southern Junction Barbecue, Buffalo, NY

• Eiji Ichimura, Sushi Ichimura, New York, NY

• Atsushi Kono, Kono, New York, NY

• Vijay Kumar, Semma, New York, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

• Avery Buck, May Day, Burlington, VT

• Sky Haneul Kim, Gift Horse, Providence, RI

• Brian Lewis, The Cottage, Westport, CT

• Erin Miller, Urban Hearth, Cambridge, MA

• Derek Wagner, Nicks on Broadway, Providence, RI

Best Chef: Northwest and Pacific (AK, HI, OR, WA)

• Jay Blackinton, Houlme, Orcas Island, WA

• Joshua Dorcak, MÄS, Ashland, OR

• Ryan Roadhouse, Nodoguro, Portland, OR

• Beau Schooler, In Bocca Al Lupo, Juneau, AK

• Timothy Wastell, Antica Terra, Amity, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)

• Nando Chang, Itamae AO, Miami, FL

• Matthew Cooper, Conifer, Bentonville, AR

• Kevin Garcia, La Faena AgroCocina, Guaynabo, PR

• Angel David Moreno Zayas, El Gallo Pinto, Guayama, PR

• Rafael Rios, Yeyo’s El Alma de Mexico, Bentonville, AR

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

• Noam Bilitzer, MeeshMeesh Mediterranean, Louisville, KY

• Sara Bradley, freight house, Paducah, KY

• Jake Howell, Peninsula, Nashville, TN

• Silver Iocovozzi, Neng Jr.’s, Asheville, NC

• Robbie Robinson, City Limits Barbeque, West Columbia, SC

Best Chef: Southwest (AZ, NM, NV, OK)

• Olivier Bouzerand, Fait Maison, Edmond, OK

• Yotaka Martin, Lom Wong, Phoenix, AZ

• Sarah Thompson, Casa Playa, Las Vegas, NV

• Eleazar Villanueva, Restaurant de Joël Robuchon, Las Vegas, NV

• Zack Walters, Sedalia’s Oyster & Seafood, Oklahoma City, OK

Best Chef: Texas

• Thomas Bille, Belly of the Beast, Spring, TX

• Emmanuel Chavez, Tatemó, Houston, TX

• Emil Oliva, Leche de Tigre, San Antonio, TX

• Regino Rojas, Purépecha, Dallas, TX

• Michael Anthony Serva, Bordo, Marfa, TX

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