The James Beard Restaurant and Chef Awards recognize excellence in the culinary arts, food and beverage, and hospitality industries.
Photo: Galdones Photography
Photo: Galdones Photography
The 2026 James Beard Restaurant and Chef Awards will be held on Monday, June 15th at the prestigious Lyric Opera of Chicago. As one of the culinary industry's most celebrated events, this annual ceremony honors the exceptional talent, innovation, and dedication of chefs and restaurateurs from across the country.
A restaurateur who uses their establishment(s) as a vehicle for building community, demonstrates creativity in entrepreneurship, and integrity in restaurant operations.
Eligible candidates must have been in the restaurant business for at least seven years, and they must not have won a James Beard Foundation chef award in the past three years.
The medallion and a certificate are given to the winning restaurateur or restaurateurs, in the case of a pair or team of restaurateurs who are generally understood to be equal partners in the endeavor.
A chef who sets high culinary standards and has served as a positive example for other food professionals.
Eligible candidates must have been working as a chef for at least five years.
The medallion and a certificate are given to the winning chef or chefs, in the case of a pair or team of chefs who are understood to be equal partners in the endeavor.
A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.
Eligible candidates must have been in business for at least five years.
A certificate is given to the winning restaurant and the medallion and a certificate are given to the restaurant’s principal owner, or general manager, or chef, at the discretion of the restaurant.
A chef who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come.
No age limit.
The medallion and a certificate are given to the winning chef.
A restaurant opened between October 1, 2024, through September 30, 2025 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.
A certificate is given to the winning restaurant and the medallion and a certificate are given to the restaurant’s principal owner or general manager, or chef(s) at the discretion of the restaurant.
A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations. Eligible candidates must consistently sell goods directly to the public, but do not need a brick-and-mortar presence.
Eligible candidates must have been in business for at least three years.
A certificate is given to the winning bakery or outlet and the medallion and a certificate are given to the business’ principal owner or general manager, or service director at the discretion of the bakery.
A pastry chef or baker who makes desserts, pastries, or breads. Candidate demonstrates exceptional skills and can be affiliated with any food business and does not need a brick-and-mortar presence.
Eligible candidates must have been working as a pastry chef or chef who makes desserts or breads for at least five years.
The medallion and a certificate are given to the winning chef or chefs, in the case of a pair or team of chefs who are generally understood to be equal partners in the endeavor.
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.
Eligible candidates have been in operation for at least five years.
A certificate is given to the winning restaurant and the medallion and a certificate are given to the restaurant’s principal owner, or general manager, or chef at the discretion of the restaurant.
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.
The beverage program must be part of a restaurant that has been in operation for at least three years.
A certificate is given to the winning restaurant, and the medallion and a certificate are given to the principal owner or beverage lead, at the discretion of the restaurant.
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.
Business may be a stand-alone bar or within an establishment and may or may not serve food.
Eligible candidates must have been in business for at least three years.
A certificate is given to the winning bar, and the medallion and a certificate are given to the bar’s principal owner, program manager, lead barista, mixologist, or sommelier, at the discretion of the bar.
A wine bar, beer bar, cocktail bar, coffee bar, or any other business whose primary offering is beverage, opened between October 1, 2024 through September 30, 2025, 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.
Business may be a standalone bar or within an establishment and may or may not serve food.
A certificate is given to the winning bar and the medallion and a certificate are given to the bar’s principal owner, program manager, lead barista, mixologist, or sommelier, at the discretion of the bar.
A service professional who curates and serves wine, beer, or other offerings such as sake or 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, and hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.
Eligible candidates must have been in the industry for at least seven years.
Eligible candidates may include beverage directors, sommeliers, cicerones, etc.
The medallion and a certificate are given to the beverage service professional.
A service professional who creates and serves cocktails or other offerings such as low- and nonalcoholic beverages. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, and hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.
Eligible candidates must have been in the industry for at least seven years. Eligible candidates may include bartenders, cocktail professionals, or owners, who are creative leads and/or are active in the crafting of their offerings.
The medallion and a certificate are given to the cocktail service professional.
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. A candidate may be from any kind of dining establishment but must have been working as a chef in the region for at least three years. The medallion and a certificate are given to the winning chef or, in the case of a pair or team of chefs who are generally understood to be equal partners in the endeavor, chefs.
California
Great Lakes (IL, IN, MI, OH)
Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Mountain (CO, ID, MT, UT, WY)
New York State
Northeast (CT, MA, ME, NH, RI, VT)
Northwest and Pacific (AK, HI, OR, WA)
South (AL, AR, FL, LA, MS, PR)
Southeast (GA, KY, NC, SC, TN, WV)
Southwest (AZ, NM, NV, OK)
Texas
The definition of the regions may be modified from time to time as appropriate by the subcommittee, with the prior approval of the Awards Committee and the James Beard Foundation.
A locally and independently owned restaurant with timeless appeal, beloved in its region for food that reflects the character and cultural traditions of its community.
The establishment must have been in existence for at least 10 years. Chosen by the committee.
The Restaurant and Chef Awards cycle begins with an Open Call for Recommendations. The voting body, general public, and members of the restaurant industry may recommend candidates for consideration by the subcommittee. There is no entry fee for this program.
Click here for more information on the Restaurant and Chef Awards Voting Process.
Co-Chair, Lauren Saria, Food Editor, San Francisco Standard
Co-Chair, Erinn Tucker, PhD Department Chair & Associate Professor, University of Maryland Eastern Shore
Vice-Chair, Adrian Lipscombe, Chef
Bill Addison, Restaurant Critic, Los Angeles Times
Emma Balter, Editor in Chief, Houstonia Magazine
Bill Baskin, Owner, East Slope Culinary
Eve Batey, Food and Dining Editor, Indianapolis Monthly Magazine
Stephanie Burnette, Food and Travel Writer
Felicia Campbell, Food, Dining and Nightlife Editor, The Arizona Republic/Gannett
Cathy Chaplin, Freelance Journalist
Adrienne Cheatham, Chef and Author, Sunday Best
Lindsay Christians, Food Editor, The Capital Times
Noelle Chun, Freelance Writer; Senior Product Marketing Manager, Google Accessibility and Innovation
Liz Cook, Freelance Food Writer
Dawn Davis, Publisher, 37 Ink Books; Executive Editor, Simon Books
Zack Fernandes, IT Communications Manager, Apple Inc.; Pop-Up Proprietor, Lil' Eagle Burger; Freelance Journalist
Helen Freund, Restaurant Critic, Tampa Bay Times
Alexa Gagosz, Journalist, Boston Globe
Frank Guanco, Consultant and Writer
Mary-Frances Heck, VP/ GM, Outside Media, Outside Inc.
Kate Heddings, Freelance Writer and Editor
Steven Keith, Restaurant Critic and Food Writer, Charleston Gazette-Mail; Senior Content Director, Miles Partnership
Ali Khan, TV Host, Food Writer and Food Blogger
Craig LaBan, Restaurant Critic, The Philadelphia Inquirer
Nycci Nellis, CEO, TheListAreYouOnIt.com
Ashok Selvam, Former Editor, Eater Chicago
Gemini Stevens, Editor in Chief, NeonNews.vegas; Host, Food & Loathing Podcast, and Freelance Writer
Alicia Towns Franken, Executive Director, Wine Unify
Laura Young, Founder and Editor, New Denizen
Jennifer Colliau, Founder and Owner, Small Hand Foods and Small Hand Cocktails; Bar Director, Roses on Adeline
Tahiirah Habibi, Founder and CEO, The Hue Society
Virginia Miller, Dining and Drink Writer and Editor, Freelance
Richy Petrina, Founder, Ithaca Wine Ventures
The James Beard Awards consist of the following recognition programs: Media Awards (Book, Broadcast Media, Journalism), Restaurant and Chef Awards, and Achievement Awards which include: Lifetime Achievement, Humanitarian of the Year and the Impact Awards. The Leadership Awards were retired after the 2024 Awards cycle.
The Restaurant and Chef and Media Awards are administered by independent volunteer members of the media, culinary, beverage, hospitality, and the broader culinary ecosystem.
The James Beard Foundation is introducing beverage award categories over the next few years, with the goal of acknowledging the beverage industry in a more holistic way.
GOVERNANCE
Awards Committee
Together and in consultation with the Foundation and its staff, the Awards Committee has oversight of and administers the James Beard Awards. The Awards Committee reviews and approves all prospective subcommittee members and judges; votes on the Lifetime Achievement and Humanitarian of the Year Award; and reviews and approves all policy, eligibility and criteria changes put forth by the Subcommittees. Members include chairpersons of each Awards program, Board of Trustees members and at-large food, beverage, media and related industries.
Awards Subcommittees + Judges
Each Awards program is administered by an independent volunteer subcommittee, together and in consultation with the Foundation and its representatives. Each subcommittee administers their respective programs; they recommend and select new subcommittee members and judges. Subcommittees’ names are published on this website. Judges are invited to apply annually. Judges’ names are published on the website at the end of each cycle. Assigned categories are not revealed.
The James Beard Foundation and its Board of Trustees has jurisdiction over all Awards programs. Members of the Board of Trustees do not vote, except where indicated. Foundation staff do not vote. As appropriate and based on strategy alignment, the Board may direct the Awards Committee and the subcommittees to include or exclude any Awards category, or to modify, amend or replace the criteria applicable to any Awards category.
Click here to see the Awards structure and governance.
