Established in 1990 and first awarded in 1991, the James Beard Foundation's Restaurant and Chef Awards are a prestigious component of the James Beard Awards, which celebrate exceptional talent and achievements in the culinary arts, hospitality, media, and the broader food system. Beyond recognizing outstanding culinary prowess, these awards highlight a commitment to racial and gender equity, community, sustainability, and fostering a culture where all can thrive. This comprehensive guide explores the realm of James Beard Award-winning restaurants, offering insights into what distinguishes them and guiding you to discover these culinary gems.

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What is the James Beard Foundation?‍

The James Beard Foundation, a nonprofit organization established over 30 years ago, is dedicated to celebrating, supporting, and uplifting the individuals shaping America's food culture. With a mission rooted in talent, equity, and sustainability, the Foundation strives to set new standards in the restaurant industry, fostering an inclusive future where all can thrive. Emphasizing the importance of food culture in daily life, the Foundation promotes resilience and prosperity in the industry while honoring diverse communities. Through annual Awards, initiatives, advocacy, partnerships, and nationwide events, the James Beard Foundation actively works to create a more equitable and sustainable future, encapsulated in their vision of "Good Food for Good®."

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James Beard Foundation History

‍For over three decades, the James Beard Foundation has played a pivotal role in shaping the culinary landscape, transforming from a celebrator of gastronomy into a dynamic force driving change within the industry. Founded in 1986, the James Beard House emerged as a hub for culinary arts, initially envisioned as a performance space for chefs. Over the years, the Foundation expanded its influence, introducing the prestigious James Beard Foundation Awards in 1990 and pioneering initiatives like scholarships, conferences, Women’s Leadership Programs, and a Chefs Boot Camp for Policy and Change. In response to the challenges posed by the COVID-19 pandemic in 2020, the Foundation launched the Open for Good campaign, providing crucial support to independent restaurants and fostering a resilient and thriving food community. Today, the James Beard Foundation continues to evolve, adhering to James Beard's core principles of promoting simple, wholesome food, good cooking, and good eating, while celebrating, supporting, and elevating the diverse contributors to America’s food culture.

James Beard Award Selections Process

The 2024 James Beard Awards outline policies and procedures for their recognition programs, including Media Awards (Book, Broadcast Media, and Journalism), Restaurant and Chef Awards, and three Achievement Awards (Lifetime Achievement, Humanitarian of the Year, and Leadership). The voting body consists of the Awards Committee, subcommittees, and judges. 

The Awards Committee, composed of subcommittee chairpersons, Board of Trustees members, and at-large industry representatives, oversees and administers the awards. Independent volunteer subcommittees, in consultation with the Foundation, manage each program and select judges based on expertise. The Foundation may, at times, direct modifications to awards categories. Judges' names are disclosed after the ceremony, excluding specific categories for confidentiality. The mission emphasizes recognizing excellence in the culinary arts, hospitality, media, and the broader food system, with a commitment to equity, community, sustainability, and fostering an inclusive culture. For FAQs, visit the official website.

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List of the 2024 Semifinalists

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Outstanding Restaurateur

Ashok Bajaj, Knightsbridge Restaurant Group (Rasika, Annabelle, Sababa, and others), Washington, D.C.  

Itai Ben Eli and Itamar Levy, Sof Hospitality Group (Doris Metropolitan, Hamsa, and Bādolina Bakery & Café), Houston, TX

Kimball Brienza and Stephen Palmer, O-Ku Sushi, Charleston, SC

Marcos Carbajal, Carnitas Uruapan, Chicago, IL

Bryan Chunton and Pei Wei, Zaab Zaab and Zaab Zaab Talay, New York, NY

Ravi DeRossi, Overthrow Hospitality (Cadence, Etérea, Avant Garden, and others), New York, NY

Greg Dulan, Dulan’s Soul Food Kitchen, Hotville Chicken, and DulanVILLE, Inglewood, CA

Laile Fairbairn, Locally Grown Restaurants (Snow City Cafe, South Restaurant + Coffeehouse, and Spenard Roadhouse), Anchorage, AK

Michael Gallina, Tara Gallina, and Aaron Martinez, Take Root Hospitality (Vicia, Winslow's Table, Bistro La Floraison, and others), St. Louis, MO  

Armando Hernandez and Nadia Holguin, Cocina Chiwas and Tacos Chiwas, Tempe and Phoenix, AZ

Robert LeBlanc, LeBlanc + Smith (Sylvain, The Chloe, The Will & The Way, and others), New Orleans, LA  

Hamissi Mamba and Nadia Nijimbere, Baobab Fare, Detroit, MI  

Nikki Ness Berglund and Ryan Nitschke, Luna Fargo, Sol Ave. Kitchen, Nova Eatery and others, Fargo, ND

Quynh-Vy and Yenvy Pham, Phở Bắc Súp Shop, Phởcific Standard Time, and The Boat, Seattle, WA

Nicolas Poilevey and Oliver Poilevey, Obelix, Le Bouchon, and Taqueria Chingón, Chicago, IL

I-Ho Pomeroy, I-Ho's Korean Grill, Bozeman, MT  

Cara Stadler and Cecile Stadler, BaoBao Dumpling House, Tao Yuan Restaurant, and ZaoZe Cafe & Market, Portland, ME  

Chris Viaud, Greenleaf, Ansanm, and Pavilion, Milford and Wolfeboro, NH

Hollis Wells Silverman, Eastern Point Collective (The Duck & The Peach, La Collina, The Wells, and others), Washington, D.C.  

Erika Whitaker and Kelly Whitaker, Id Est Hospitality Group (The Wolf's Tailor, BRUTØ, Basta, and others), Boulder, CO

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Outstanding Chef

Oscar Amador Edo, Anima by EDO, Las Vegas, NV

Emma Bengtsson, Aquavit, New York, NY

Barclay Dodge, Bosq, Aspen, CO

Jeremy Fox, Birdie G’s, Santa Monica, CA

Francis Guzmán, Vianda, San Juan, PR

Atsushi Hayakawa, Hayakawa, Atlanta, GA

Rashida Holmes, Bridgetown Roti, Los Angeles, CA

Dionicio Jiménez, Cantina La Martina, Philadelphia, PA

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

Dan Kluger, Loring Place, New York, NY

Gregory León, Amilinda, Milwaukee, WI

Sarah Minnick, Lovely’s Fifty Fifty, Portland, OR

Sylvan Mishima Brackett, Rintaro, San Francisco, CA

Dean Neff, Seabird, Wilmington, NC

Daniel del Prado, Porzana, Minneapolis, MN

Michael Rafidi, Albi, Washington, D.C.

John Shields and Karen Urie Shields, Smyth, Chicago, IL

Renee Touponce, The Port of Call, Mystic, CT

David Uygur, Lucia, Dallas, TX

Aaron Verzosa, Archipelago, Seattle, WA

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Outstanding Restaurant 

2941, Falls Church, VA  

Beckon, Denver, CO

Bywater, Warren, RI

The Compound, Santa Fe, NM

Convenience West, Marfa, TX  

Coracora, West Hartford, CT  

The DeBruce, Livingston Manor, NY  

The Duck Inn, Chicago, IL  

Koi Palace, Daly City, CA  

Langbaan, Portland, OR

The Market Place, Asheville, NC

Mixtli, San Antonio, TX  

Nancy’s Hustle, Houston, TX

Pineapple & Pearls, Washington, D.C.

The Restaurant at Gideon Ridge Inn, Blowing Rock, NC  

Selden Standard, Detroit, MI  

Superiority Burger, New York, NY

Vestige, Ocean Springs, MS  

The Walrus and the Carpenter, Seattle, WA 

Yoshitomo, Omaha, NE

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Emerging Chef 

Fariyal Abdullahi, Hav & Mar, New York, NY

Ope Amosu, ChòpnBlọk, Houston, TX

Janet Becerra, Pancita, Seattle, WA  

Nikko Cagalanan, Kultura, Charleston, SC  

Roberto Centeno, Espiritu, Mesa, AZ 

Ki Chung, Bar Maze, Honolulu, HI

Rocky Coronado, Nepantla, Detroit, MI

Danielle Duran-Zecca and Alessandro Zecca, Amiga Amore, Los Angeles, CA  

Ryan Fernandez, Southern Junction, Buffalo, NY

Yun Fuentes, Bolo, Philadelphia, PA  

Sky Haneul Kim, Gift Horse, Providence, RI

Emily Lim, Dabao Singapore, San Francisco, CA  

Zubair Mohajir, The Coach House by Wazwan, Chicago, IL

Masako Morishita, Perry's, Washington, D.C.

Joe Robbins, Bissell Brothers Three Rivers Kitchen, Milo, ME

Bryce Stevenson, Miijim, La Pointe, WI  

Kenneth Wan, MAKfam, Denver, CO  

Lawrence Weeks, North of Bourbon, Louisville, KY

Chanah Willis, Last Call Baking, Birmingham, AL  

Jeff Workman, The Campground, Kansas City, MO

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Best New Restaurant

Ajja, Raleigh, NC

Alkemē, Santa Fe, NM

The Alna Store, Alna, ME  

Alpino, Detroit, MI

Atelier, Chicago, IL  

Ava Bakery, Phoenix, AZ

Bar Bacetto, Waitsburg, WA

Barbs-B-Q, Lockhart, TX  

Barra Santos, Los Angeles, CA  

Chez Noir, Carmel-by-the-Sea, CA

Comfort Kitchen, Dorchester, MA  

Dakar NOLA, New Orleans, LA  

Foul Witch, New York, NY

Foxface Natural, New York, NY

Hayward, McMinnville, OR  

Jūn, Houston, TX  

Kaya, Orlando, FL  

Kiln, San Francisco, CA

Kisser, Nashville, TN  

Lita, Aberdeen Township, NJ  

Mainlander, St. Louis, MO  

My Loup, Philadelphia, PA

Oro by Nixta, Minneapolis, MN

Ramen Del Barrio, Austin, TX  

Sado, St. Louis, MO  

Sắp Sửa, Denver, CO  

Scoundrel, Greenville, SC  

Shan, Bozeman, MT  

Tatiana by Kwame Onwuachi, New York, NY  

Tuxpan Taqueria, Central Falls, RI

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Outstanding Bakery

Bobby Boy Bakeshop, Winston-Salem, NC

Breadshop, Honolulu, HI

The Burque Bakehouse, Albuquerque, NM

La Casita Bakeshop, Richardson, TX

D’Andrews Bakery & Cafe, Nashville, TN

Gusto Bread, Long Beach, CA

Isgro Pastries, Philadelphia, PA

JinJu Patisserie, Portland, OR

Koffeteria, Houston, TX

Loba Pastry+Coffee, Chicago, IL

Make My Cake, New York, NY

Mel the Bakery, Hudson, NY

Nichole’s Fine Pastry & Café, Fargo, ND

La Pâtisserie Chouquette, Saint Louis, MO

Pluma by Bluebird Bakery, Washington, D.C.

Shatila Bakery, Dearborn, MI

Table X Bread, Salt Lake City, UT

Vía Láctea, San Juan, PR

Zak the Baker, Miami, FL 

ZU Bakery, Portland, ME

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Outstanding Pastry Chef or Baker

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

Jesus Brazon and Manuel Brazon, Caracas Bakery, Doral and Miami, FL

Mariela Camacho, Comadre Panadería, Austin, TX  

Ben Campbell, Ben’s Bread Co., Seattle, WA

Tania Cienfuegos Harris, Topsoil Kitchen & Market, Travelers Rest, SC

Kristina Costa, Loquat, San Francisco, CA

Syovata Edari, CocoVaa Chocolatier, Madison, WI  

Atsuko Fujimoto, Norimoto Bakery, Portland, ME  

Remy Funfrock, La Pâtisserie, Charleston, SC

Marc Heu, Marc Heu Pâtisserie Paris, St. Paul, MN  

Crystal Kass, Valentine, Phoenix, AZ 

Eunji Lee, Lysée, New York, NY

Kimmie Mcintosh and Josh Mcintosh, MILKFISH Bakeshop, Las Vegas, NV

Camari Mick, The Musket Room, New York, NY

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

Anna Posey, Elske, Chicago, IL  

Phillip Ashley Rix, Phillip Ashley Chocolates, Memphis, TN

Nicole Rucker, Fat + Flour, Los Angeles, CA  

Stephanie Velasquez, Ema HTX, Houston, TX  

Kristina Zontini, Super Secret Ice Cream, Bethlehem, NH

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Outstanding Hospitality

AlTayeb Restaurant, Dearborn, MI  

Andreoli Italian Grocer, Scottsdale, AZ

Arnaud's, New Orleans, LA

La Baleine Café, Homer, AK

Bludorn, Houston, TX  

Charleston, Baltimore, MD  

Cooks & Soldiers, Atlanta, GA  

Crawford and Son, Raleigh, NC  

Fiola, Washington, D.C.  

Gemma, Dallas, TX  

Giusto, Newport, RI  

Han Oak, Portland, OR  

Lazy Bear, San Francisco, CA  

Lula Cafe, Chicago, IL  

Luv2eat Thai Bistro, Los Angeles, CA  

Melba’s, New York, NY  

Pasture and Plenty, Madison, WI  

Snake River Grill, Jackson, WY  

Valter’s Osteria, Salt Lake City, UT  

Woodford Food & Beverage, Portland, ME

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Outstanding Wine and Other Beverages Program

a.kitchen+bar, Philadelphia, PA

Affäre, Kansas City, MO  

Bufalina, Austin, TX  

COTE, New York, NY

Eight Row, Seattle, WA

Folk, Detroit, MI

haley.henry wine bar, Boston, MA  

The Hope Farm, Fairhope, AL

Lula Drake Wine Parlour, Columbia, SC  

Macchialina, Miami Beach, FL

Middle Brow, Chicago, IL  

The Morris, San Francisco, CA

OK Omens, Portland, OR  

Rebel Rebel, Somerville, MA  

Spencer, Ann Arbor, MI  

Strong Water Anaheim, Anaheim, CA  

Sunday Vinyl, Denver, CO

Taconeta, El Paso, TX  

Tail Up Goat, Washington, D.C.  

Waxlight Bar à Vin, Buffalo, NY

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Outstanding Bar

All Night Skate, Brooklyn, NY  

Amalga Distillery, Juneau, AK

Barr Hill Cocktail Bar, Montpelier, VT  

Bittersweet, Raleigh, NC  

Bow & Arrow Brewing Co., Albuquerque, NM

Clavel Mezcaleria, Baltimore, MD  

Courtland Club, Providence, RI

Double Chicken Please, New York, NY 

Drastic Measures, Shawnee, KS

Edmund's Oast, Charleston, SC  

Esters Wine Shop & Bar, Santa Monica, CA  

Horn & Cantle Saloon, Big Sky, MT

Jewel of the South, New Orleans, LA  

Little Rituals, Phoenix, AZ 

Meteor, Minneapolis, MN

Pacific Cocktail Haven, San Francisco, CA  

Las Ramblas, Brownsville, TX

Scratch Brewing Company, Ava, IL  

Service Bar, Washington, DC  

Webb’s City Cellar, St. Petersburg, FL

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