These US-based chefs and restaurants are finalists for the prestigious James Beard Awards

Among the standout offerings from the nominees are house-cured meats, handmade pasta, a refined three-course American menu featuring French culinary techniques, and a seasonal eight-course tasting menu, all vying for the culinary world’s highest honor – the James Beard Award.

On Wednesday in Nashville, the James Beard Foundation revealed the finalists for the 2023 Restaurant and Chef Awards. Winners in both categories will be announced on June 5 at a ceremony held at the Lyric Opera in Chicago.

For many in the industry, the honor comes after several difficult years of challenges and uncertainty.

“It’s been an incredibly tough few years for the restaurant industry. We did the best we could, and now we’re all just grateful to still be here,” said Jennifer Uygur, co-owner of Outstanding Restaurant nominee Lucia in Dallas, alongside her husband, chef David Uygur.

Uygur shared that the nomination in this category is particularly meaningful, given the challenges faced during the Covid-19 pandemic.

“What makes this nomination so special is that it's for Outstanding Restaurant, and it represents the efforts of the entire team… We couldn’t do it without everyone, from front-of-house to back-of-house, to deliver the full experience,” she said.

This spirit of teamwork was also expressed by the owners of Copine, a Seattle restaurant known for its modern American dishes inspired by classical French techniques.

“The real takeaway is that community and staff are everything,” said Jill Kinney, who runs Copine with her husband, chef Shaun McCrain. “You just can’t do it alone.”

Lucia and Copine are among five finalists in the Outstanding Restaurant category, alongside Coracora in West Hartford, Connecticut, Friday Saturday Sunday in Philadelphia, and Mita’s in Cincinnati.

Recent updates to the James Beard Awards have introduced several new categories and changes.

The list of finalists spans over 20 categories, including the newly introduced Award for Outstanding Bakery. Among the five finalists in this category are two Texas bakeries—La Casita Bakeshop in Richardson and Kuluntu Bakery in Dallas.

“The James Beard Awards honor exceptional culinary talent and recognize those who are making a significant impact on our communities and the broader food system. This year’s nominees, winners, and honorees truly embody these values,” said Clare Reichenbach, CEO of the James Beard Foundation.

The previous year's awards were the first to follow a revised set of policies, procedures, and a new code of ethics, all driven by concerns about chefs' misconduct and the lack of diversity within the industry.

There’s a growing hope in the industry that the culture of restaurants is evolving for the better.

Chad Williams, chef at Outstanding Restaurant finalist Friday Saturday Sunday, shared in an interview that there’s an opportunity for leaders to reflect on their own experiences climbing the ranks and ensure that others don’t have to face the same challenges.

“I came up in Michelin-star kitchens where the environment was often aggressive. While that attitude helped create excellence, it’s not the only way to achieve it,” Williams explained.

“As we continue to build our reputation and serve exceptional food, we must remember the importance of caring for the people behind that success,” Williams added.

In 2020, many major award categories were abruptly canceled, with the pause continuing into 2021 due to the industry's pandemic challenges and the foundation's focus on developing a new framework.

In 2023, the structure of the voting process has been adjusted, merging the responsibilities of scouting and tasting for the judges.

The James Beard Foundation, a nonprofit organization, was founded over 30 years ago, shortly after the passing of culinary icon James Beard, with the mission to honor, support, and promote those shaping America's food culture.

The inaugural James Beard Awards ceremony took place in 1991.

James Beard, known for hosting “I Love to Eat,” the first food show on network television in 1946, was dubbed the “Dean of American Cookery” by The New York Times in 1954.

Here are some of the finalists for the 2023 James Beard Restaurant and Chef Awards.

Outstanding Chef

Rachel Miller, Nightshade Noodle Bar, Lynn, MA

Niki Nakayama, chef-owner of n/naka in Los Angeles, CA

Erik Ramirez, chef-owner of Llama Inn in Brooklyn, NY

Rob Rubba, chef-owner of Oyster Oyster in Washington, D.C.

Hajime Sato, chef-owner of Sozai in Clawson, MI

Outstanding Restaurant

Copine, Seattle, WA

Coracora, West Hartford, CT

Friday Saturday Sunday, Philadelphia, PA

Lucia, Dallas, TX

Mita’s, Cincinnati, OH

Best New Restaurant

Causa, Washington, D.C.

Dept of Culture, New York, NY

Don Artemio Mexican Heritage, Fort Worth, TX

Kann, Portland, OR

Lupi & Iris, Milwaukee, WI

Neng Jr.’s, Asheville, NC

Nolia, Cincinnati, OH

Obélix, Chicago, IL

Restaurant Beatrice, Dallas, TX

Tatemó, Houston, TX

Emerging Chef

Damarr Brown, Virtue, Chicago, IL

Rashida Holmes, Bridgetown Roti, Los Angeles, CA

Serigne Mbaye, Dakar NOLA, New Orleans, LA

Charlie Mitchell, Clover Hill, Brooklyn, NY

Amanda Shulman, Her Place Supper Club, Philadelphia, PA

Outstanding Bakery

Angelo Brocato Ice Cream & Confectionery, New Orleans, LA

La Casita Bakeshop, Richardson, TX

Kuluntu Bakery, Dallas, TX

Yoli Tortilleria, Kansas City, MO

Zak the Baker, Miami, FL

Outstanding Pastry Chef or Baker

Veronika Gerasimova, Veronika’s Pastry Shop, Billings, MT

Elaine Uykimpang Bentz, Café Mochiko, Cincinnati, OH

Vince Bugtong, ABACA, San Francisco, CA

Margarita Manzke, République, Los Angeles, CA

Shawn McKenzie, Café Cerés, Minneapolis, MN

Best Chefs

Best Chef: California

Gilberto Cetina Jr., Holbox, Los Angeles, CA

Kyle and Katina Connaughton, SingleThread, Healdsburg, CA

Brandon Hayato Go, Hayato, Los Angeles, CA

Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA

Carlos Salgado, Taco María, Costa Mesa, CA

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

Omar Anani, Saffron De Twah, Detroit, MI

Diana Dávila, Mi Tocaya Antojería, Chicago, IL

Tim Flores and Genie Kwon, Kasama, Chicago, IL

Andy Hollyday, Selden Standard, Detroit, MI

Sarah Welch, Marrow, Detroit, MI

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

Jesse Ito, Royal Sushi, Philadelphia, PA

Dionicio Jiménez, Cantina La Martina, Philadelphia, PA

Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA

Michael Rafidi, Albi, Washington, D.C.

Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA

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

Sanaa Abourezk, Sanaa’s Gourmet Mediterranean, Sioux Falls, SD

Gregory León, Amilinda, Milwaukee, WI

Francesco Mangano, Osteria Papavero, Madison, WI

Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI

David Utterback, Yoshitomo, Omaha, NE

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

Salvador Alamilla, Amano, Caldwell, ID

Michael Diaz de Leon, BRUTØ, Denver, CO

Suchada Johnson, Teton Thai, Teton Village, WY

Kris Komori, KIN, Boise, ID

Ali Sabbah, Mazza, Salt Lake City, UT

Best Chef: New York State

Nasim Alikhani, Sofreh, Brooklyn, NY

Mary Attea, The Musket Room, New York, NY

Amanda Cohen, Dirt Candy, New York, NY

Shaina Loew-Banayan, Cafe Mutton, Hudson, NY

Junghyun Park, Atomix, New York, NY

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

Valentine Howell, Krasi, Boston, MA

Christian Hunter, Community Table, New Preston, CT

Sherry Pocknett, Sly Fox Den Too, Charlestown, RI

Yisha Siu, Yunnan Kitchen, Boston, MA

Renee Touponce, The Port of Call, Mystic, CT

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

Joshua Dorcak, MÄS, Ashland, OR

Vince Nguyen, Berlu, Portland, OR

Thomas Pisha-Duffly, Gado Gado, Portland, OR

Beau Schooler, In Bocca Al Lupo, Juneau, AK

Aaron Verzosa, Archipelago, Seattle, WA

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

Sam Fore, Tuk Tuk Sri Lankan Bites, Lexington, KY

Josh Habiger, Bastion, Nashville, TN

Sam Hart, Counter-, Charlotte, NC

Terry Koval, The Deer and the Dove, Decatur, GA

Paul Smith, 1010 Bridge, Charleston, WV

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

Ana Castro, Lengua Madre, New Orleans, LA

Timothy Hontzas, Johnny’s Restaurant, Homewood, AL

Henry Moso, Kabooki Sushi, Orlando, FL

Alex Perry and Kumi Omori, Vestige, Ocean Springs, MS

Natalia Vallejo, Cocina al Fondo, San Juan, PR

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

Oscar Amador, Anima by EDO, Las Vegas, NV

Kaoru Azeuchi, KAISEKI YUZU, Las Vegas, NV

Andrew Black, Grey Sweater, Oklahoma City, OK

Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK

Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation, NM

Best Chef: Texas

Reyna Duong, Sandwich Hag, Dallas, TX

Benchawan Jabthong Painter, Street to Kitchen, Houston, TX

Emiliano Marentes, ELEMI, El Paso, TX

John Russ, Clementine, San Antonio, TX

Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX

Visit the James Beard Foundation website for the full list of 2023 finalists, including categories such as Outstanding Restaurateur, Outstanding Hospitality, Outstanding Bar, and Outstanding Wine and Beverages.