The James Beard Foundation® announced its 2024 Restaurant and Chef Awards semifinalists in advance of the James Beard Awards® presented by Capital One. The full list of 2024 Restaurant and Chef Awards semifinalists can be found on the James Beard Foundation website. Nominees will be announced on Wednesday, April 3 and winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 10 at the Lyric Opera of Chicago.
The James Beard Restaurant and Chef Awards celebrate excellence across a range of experiences, from fine-dining establishments to casual gems, and emerging talents.
“We are thrilled for the return of the James Beard Awards—recognizing the outstandingly talented leaders making their mark on American food,” said Clare Reichenbach, CEO of the James Beard Foundation
“As we’ve heard time and again from honorees, receiving this recognition has the potential to be truly transformative—and so, the Awards remain a vital platform for supporting and elevating the independent restaurant industry as a whole. Congratulations to our 2024 semifinalists and best of luck this Awards cycle!”
The 2024 James Beard Restaurant and Chef Awards semifinalists for Outstanding Restaurateur: A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship and integrity in restaurant operations, and is making efforts to create a sustainable work culture while contributing positively to their broader community.
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, M
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
Outstanding Chef presented by Hilton: A chef who sets high culinary standards and has served as a positive example for other food professionals while contributing positively to their broader community
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, P
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
