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Forbes
a day ago
- Entertainment
- Forbes
These Are The 12 Best Chefs In America For 2025 Honored With James Beard Awards
Prize winning Chefs selected in America getty When it comes to one of the highest honors in the culinary world, the James Beard Awards lead the pack and are among the most coveted awards a restaurant and chef can receive. This week, the James Beard Foundation announced its Best Chef Award winners for 2025 at its 35th annual celebration in Chicago. The James Beard Awards are among the nation's most prestigious honors in the culinary industry. They recognize exceptional talent as well as a commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. According to Clare Reichenbach, CEO of the James Beard Foundation, the Foundation is excited to celebrate outstanding achievement while continuing to build on its mission of "These outstanding professionals are the epitome of Good Food for Good®, elevating our industry's standards and redefining what's possible in American cuisine." This year's winning chefs set high standards in their culinary skills and leadership abilities and are making efforts to help create a sustainable work culture in their respective regions. Here are the Best Chef Winners for the 2025 James Beard Awards: Chef Jon Yao (C) and team at Kato Kato Restaurant Interior Kato Restaurant Kato Restaurant (One Michelin Star) Located in an industrial space in Downtown Los Angeles, Chef Jon Yao crafts contemporary cuisine rooted in the Taiwanese flavors of his childhood. At the heart of his kitchen is a wood-fired stove, where he choreographs a 12-course tasting menu over three hours. The high-end experience is complemented by a remarkable wine list featuring over 3,000 selections and a cocktail service that showcases signature drinks, including their own private-label Kavalan whisky. Chef Noah Sandoval in the kitchen of Oriole Oriole Interior Oriole Restaurant in Chicago Oriole (Two Michelin Stars) Located in a former warehouse, guests enter through a converted freight elevator, where Chef Noah Sandoval serves up a unique blend of French and Japanese cuisine. According to Michelin Guide, 'Chef Noah Sandoval and team execute a thoughtful tasting menu that blends French and Japanese elements. Begin with an aperitif and small bites in the impressive bar area, with the likes of a maitake mushroom and ricotta tartlet. Move to the dining room with a luscious canapé of foie gras mousse, then the meal begins in earnest. A composition of lightly cooked beets with sake lees, sea buckthorn, and puffed wild rice shows a delicate balance of flavors and textures, while a dish of skate wing and Dungeness crab with a toasted kombu butter is pure indulgence.' Chef Carlos Delgado at Causa Causa Interior Causa Restaurant Causa / Rey Lopez (One Michelin Star) Causa seats 20 people for a tasting menu that takes diners on a journey inspired by Peru. Michelin Guide says, "It all begins in Lima with coastal seafood, then progresses into the Andes and the Amazon. Chicha morada kombucha, made from purple corn, is a perfect partner for the Peruvian classic and namesake dish, causa, with its mashed potatoes hit with aji amarillo paste, then topped with cucumber, avocado and tuna tartare. Next, the humble bomba rice is given a luxe glow-up courtesy of uni, caviar, and a criolla sauce. Dessert doesn't disappoint, as in the passion fruit and mint gelato scoops piped with macambo mousse." Chef Karyn Tomlinson (c) and team at Myriel Restaurant Myriel Myriel is a unique, minimalist farm-to-table dining experience that highlights locally sourced ingredients. Swedish native Chef Tomlinson combines provincial French-inspired cuisine. There is a 12-course tasting menu option here, focusing on foraged ingredients and whole-animal butchery. Chef Salvador Alamilla at Amano Restaurant Radion Photography & Cinema Chef Alamilla was born and raised in Michoacan, Mexico. He was inspired by his mother's cooking and used to make the salsas and tortillas he enjoyed every day. With his mind set on opening a restaurant one day, he started as a dishwasher and worked his way up to Executive Chef within three years. He spent many months carefully crafting a menu for his place that takes into account his influences from SoCal, Michoacán, and Oaxacán-style Mexican food. Amano is a craft Mexican kitchen situated in a modern setting, where they source authentic Mexican ingredients, handcraft their tortillas, and provide meals that highlight locally sourced products. They also have an extensive, handcrafted cocktail menu featuring premium tequilas. Chef Vijay Kumar with Semma Restaurant Semma Interior Semma Restaurant Semma / Will Ellis (One Michelin star) Chef Vijay Kumar runs an authentic Indian dining experience. With the freedom to cook the food he knows best, he replicated his grandmother's recipes at Semma. Michelin Guide says, "This is authentic Indian cooking that doesn't pander to American expectations, and if some of the dishes are unfamiliar, lean on the staff who know their stuff and are eager to share. One bite in, and you'll quickly learn that this cooking is all heart. Dishes are spicy, but the heat is used as elegantly as it is liberally. Start with the mulaikattiya thaniyam, the chef's childhood snack that bursts with flavor. The gunpowder dosa, a classic rice and lentil crepe filled with potato masala, is on every table for a reason. Attu Kari sukkah is a falling-apart tender lamb in a dark brown curry redolent of warm spices." Chef Sky Haneul Kim of Gift Horse Eliesa Johnson Sky Haneul Kim was born and raised in Asan, South Korea, where her love for food and cooking was deeply rooted in family traditions and her country's vibrant culinary culture. Sky has worked in some of the finest restaurants in the country, blending the bold, dynamic flavors of her Korean heritage with fresh, locally sourced ingredients from her surroundings. At Gift Horse, she combines Korean flavors with locally sourced Rhode Island produce and seafood. At the famed valley winery, co-founded by wine-maker Maggie Harrison, Chef Timothy Wastell has launched new menus, both at Barrel Hall—the winery's main tasting room—and at Table in the Trees, a large concrete table that runs through the property's oak trees. There, guests can enjoy a tasting of five top-rated wines, along with a picnic in the woods. Michelin starred Chef Nando Chang from Itamae AO Restaurant Itamae AO (One Michelin Star) This 10-seat counter by Chef Nando Chang in Midtown looks to set a new standard for Nikkei cuisine in the region. Michelin Guide says, 'Those familiar with the chef's past work in the Design District will take heart in how classic Peruvian-Japanese flavors as well as signature dishes have been reworked, reimagined, and refined. Searing levels of acidity and spice figure prominently on this bold-tasting menu, often in the form of leche de tigre. From lobster bisque with sweet potato gnocchi to creamy rice with Hokkaido scallops and parmesan, the cooking possesses style and substance in spades. Sourcing is a priority, with whole fish flown in from Japan, later to be broken down and occasionally strung up in dry-aging fridges along the wall.' Chef Jake Howell of Peninsula Restaurant Eliesa Johnson Chef and owner Jake Howell hails from Idaho and once aspired to be an artist. Now, with many cooking awards to his name, he is purely focused on the kitchen, incorporating a menu of Spanish and Basque-inspired food cooked with French techniques within an intimate 35-seat restaurant featuring a 10-seat bar. Chef Yotaka Martin is a chef from Thailand who opened Lom Wong in Phoenix with her husband, Alex Martin Galdones Photography/JBF Yotaka grew up in the village of San Maket in Chiang Rai, Thailand, on a small family farm where they cultivated rice and raised animals. Her earliest memories are of being in the kitchen with her mother, aunts, uncles, and grandmother—cooking with what they harvested and passed down through generations. After moving to the United States, Yotaka set out to share the bold flavors of her childhood with dished loved in Thailand's rural villages and rarely found outside of the country. Chef Thomas Bille of Belly of the Beast Thuy An Photography Unafraid to mix and match the cuisines that inspire him, Chef Bille draws inspiration from global flavors while staying rooted in the traditions of Mexican cuisine. His menu is a mix of creativity, featuring dishes like Short Rib with Mole Negro, Potato Gnocchi with Scallops and Black Truffles, and Tandoori-spiced carrots. Born into a Mexican household as a first-generation American, Bille grew up with food at the center of his daily life. With a chef for a father and a mother known for her extraordinary home cooking, he discovered his passion early, often learning alongside them in the kitchen. After honing his craft at top restaurants in Los Angeles, Chef Bille relocated to Spring, Texas, where he turned a lifelong dream into reality by opening his restaurant. The Outstanding Chef award is presented to the chef who sets high culinary standards and serves as a positive example for other food professionals. The winner was Jungsik Yim from Jungsik Restaurant in New York. The Emerging Chef Award was presented to a chef who displays exceptional talent, character, and leadership ability and who is likely to make a significant impact in years to come. The award went to Phila Lorn from Mawn Restaurant in Philadelphia. The Outstanding Pastry Chef award honors exceptional skills, can be affiliated with any food business, and does not need a brick-and-mortar presence. The award went to Cat Cox with Country Bird Bakery in Tulsa, Oklahoma. best chefs in america
Time Out
2 days ago
- Politics
- Time Out
Let Me Tell You: It's not just rainbow drinks—here's how NY bars and restaurants are going all in on Pride this year
When the clock strikes midnight on June 1st, various corporations throw up a Bat-Signal to the queer community, albeit a yassified one. Allegedly, all in the name of Pride, several big-named brands hawk gaudy, colorful suits in the retail space and slap on some variation of 'Yes Queen!' on beer cans at the bar. But every year, the issue remains—companies go hard on the rainbow-colored scheme and not much else. As this year's Pride approaches, it's becoming increasingly clear whose allyship is genuine and whose support is merely a superficial show. As of late, the queer community has faced an onslaught of anti-LGBTQIA+ legislation and hate due to the Trump administration, much of it targeting transgender individuals. As a result, many of the corporations and businesses that proudly waved their Pride flags just a few years ago have quietly stuck them back in their corporate closets. According to The New York Times, about "25 percent of corporate donors to New York Pride have canceled or scaled back their support, citing economic uncertainty and fear of retribution from the Trump administration." However, as support from large entities has all but evaporated, it is our local community members who have stood up in the face of changing tides, many of whom operate in the food and beverage sector. Naturally, gay and lesbian bars and other queer-run entities have led the pack, operating with joy in the face of resistance. What started as a one-off event centered on community and good soup, Brooklyn's Queer Soup Night has evolved into a national movement. Showcasing the talents of LGBTQIA+ chefs in the kitchen, the soup-centered evenings always have a social justice tie, raising funds for queer youth, prison reform and other mutual aid organizations. Meanwhile, the New York-based Queer Food Foundation reminds us that queer people exist outside of the confines of June with its Queer All Year initiative. Partnering with the James Beard Foundation, the ongoing virtual series celebrates LGBTQIA+ voices in food and hospitality from restaurant owners, beverage professionals and farmers. In real life, transgender activist Gia Love is currently fundraising for the annual Black Trans Women Cookout. Moving locations from Bed Stuy to Socrates Park in Queens this year, the outdoor get-together invites trans people and their allies to gather over jerk chicken, mac and cheese, and most importantly, joy. Even spaces that aren't queer-owned are showing up, proving allyship is an active verb. A certified safe space and the official beer of NYC Pride three years running, Brooklyn Brewery made it clear they were standing on business this year by launching Brooklyn Brewery Supports. In partnership with Angelica Christina from Stonewall Inn Gives Back Initiative (SIGBI), the program will provide $25,000 or $1,000 each in direct support to 25 trans, non-binary or two-spirit New Yorkers. Meanwhile, The Romer Hell's Kitchen hotel is hosting Love Thy Gayborhood, a nod to the queer neighborhood it calls home. The month-long activation includes an informative panel on safe, inclusive spaces on June 18 and a queer and Black-led Juneteenth celebration, featuring their speakeasy-ish piano bar, So & So's. Continuing to honor queer art well past June, the hotel will host Sabel Scities, winner of Miss Hell's Kitchen 2024, for a five-month drag residency in its basement bar. Of course, all of the above only scratches the surface of this year's Pride events that directly benefit the community. Just be mindful this year (and really, all years) that Pride is not just about rainbow-colored margaritas—it's about making tangible change. This year, spend your time and dining dollars at businesses that go beyond .
Morocco World
2 days ago
- Entertainment
- Morocco World
Palestinian Chef Wins Prestigious Award Amid Systematic Starvation in Gaza
Palestinian food blogger and content creator Hamada Shaqoura has been awarded the 2025 James Beard Broadcast Media Emerging Voice Award for his viral cooking videos from Gaza, where he prepares meals for children using ingredients salvaged from humanitarian aid packages. 'I'm speaking to you today from Gaza—not from a kitchen or a studio, but from a place filled with silence, fear, and uncertainty,' Shaqoura said in a pre-recorded video aired during the awards ceremony at Chicago's Lyric Opera House. Shaqoura had already been sharing creative content online before Israel escalated its genocide in Gaza in October 2023. But as Israel flattened neighborhoods and starved entire communities, he turned his grief into a mission: cooking for displaced children and turning food into an act of love, defiance, and survival. 'In a time when everything collapsed, food became my way of expressing love and safety,' he said. His videos—often recorded in the ruins of bombed-out homes—show him preparing simple, warm meals for children amid scarcity and ruin. The sound of children's laughter often pierces through the hum of Israeli surveillance drones overhead. 'I tried to give the children something warm, something with flavor, something that felt like home,' he added. As the genocide dragged on, and with Gaza under siege and starvation used as a weapon, Shaqoura co-founded Watermelon Relief—a grassroots initiative led by Palestinian volunteers to provide food and support to displaced families across Gaza. Though honored at one of the culinary world's most prestigious events—held during the James Beard Foundation's 35th anniversary—Shaqoura couldn't even attend the ceremony online. A complete communications blackout, the result of another Israeli strike on Gaza's already shattered infrastructure, left him entirely cut off. Still, he spoke of the award as a profound acknowledgment—not just of his work, but of Palestinian voices struggling to be heard, even under siege — even from under the rubble. Israel's blockade continues to choke off life in Gaza, including humanitarian aid, food, and medical supplies. Even creators like Shaqoura aren't spared. After three months of total siege, Israel allowed only partial deliveries of aid through the US-Israeli-backed Gaza Humanitarian Foundation (GHF). Since its launch on May 27, Israeli Occupation Forces (IOF) have killed more than 330 Palestinians, turning the aid corridor into what Palestinian families and international observers recognize a death trap. Yet, with no other options, families risk everything for a bag of flour. As Israel's genocide in Gaza enters its second year, Palestinians continue to be recognized in Western cultural institutions that refuse to name their killer. Shaqoura's award is a testament to Palestinian resilience—but it also exposes the hypocrisy of a world that applauds their survival while arming and endorsing their destruction.
Eater
2 days ago
- Entertainment
- Eater
2 Twin Cities Restaurants and Chefs Win James Beard Awards
Last night, the James Beard Foundation announced the winners of its Restaurant and Chef Awards, with two Twin Cities restaurants taking home awards for Best New Restaurant and Best Chef: Midwest. The Monday, June 16, ceremony at the Lyric Opera of Chicago also included new categories to honor the beverage industry, including Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. Find the full list of the 2025 James Beard Award winners here. Karyn Tomlinson, of Myriel in St. Paul, won in the Best Chef: Midwest category. Tomlinson quickly became known for her 'grandma cooking nouveau' style at Myriel after opening in 2021, combining her Scandinavian/Minnesotan heritage and French culinary training. Alluding to that 'grandma chic' cooking, Tomlinson dressed up in the same coral dress her grandmother wore when she was crowned the 'dazzle corn queen' in 1941, part of a celebration marking the University of Minnesota's efforts to identify cold-tolerant corn crops for Minnesota. She ended her acceptance speech with some Midwest pride, saying 'the Midwest is beautiful, the Midwest is diverse, the Midwest is tenacious and strong.' Bûcheron won the Best New Restaurant category, with co-owner Jeanie Janas Ritter accepting the Kingfield bistro's national award. Bûcheron was one of 10 nominees in the category, and the only restaurant from the Midwest and Great Lakes regions. (The only other Minnesota restaurant ever nominated in the category was Owamni, which brought home the award in 2022.) 'It's the neighborhood restaurant we always wanted in our neighborhood,' Jeanie Ritter said during her acceptance speech, adding that some of her guests have come out to Chicago to celebrate with them tonight and thanking them 'for making it possible to do what we love.' She and her husband Adam Ritter spoke to Eater earlier this month about how they built the 'Midwest French' restaurant so they could spend more time with their two toddlers. Fresh off the stage, Ritter shared with Eater that several customers and friends joined her in Chicago for the awards. 'We had regulars fly here and get tickets to be with us. We have my dear mentor who just passed away, her husband and best friend surprised us, which is just — I'm still trying to wrap my head around it,' she said. 'We have the best community, and we are so grateful for them.' As for what she and Bûcheron's supporters would be doing on Monday night to celebrate: 'Oh man, hopefully we're not going to get as drunk as we did last night, but it might be unavoidable. We're having fun.' In her speech, Ritter said that, 'Minnesota cuisine is defined by the ingredients rather than the technique.' It was a sentiment echoed by Tomlinson during a post-win interview in the press room. She was proud of both Myriel and Bûcheron's wins as both are 'proudly Minnesotan and Midwestern and are exploring that in different ways in our connections with farmers.' She hopes that the Midwest will be recognized more in the future for its diversity and the many cultures that define the cuisine of the heartland. Bar Brava did not take home a Beard in the new Outstanding Wine and Other Beverages Program. (Charleston in Baltimore brought home the win.) At the Media Awards on Saturday, June 14, Vinai chef Yia Vang and the Twin Cities PBS producers of Relish received an award in the Lifestyle Visual Media category. Here are the full lists of the Twin Cities's five finalists and 10 semifinalists for the 2025 James Beard Awards. Additional reporting by Brenna Houck. Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2025. All editorial content is produced independently of the James Beard Foundation. See More:
Eater
3 days ago
- Entertainment
- Eater
Chefs and Bartenders Spoke Out Against ICE Raids Even As They Partied at James Beard Awards
The restaurant industry showed off its style, value, and ability to party at the James Beard Restaurant and Chef Gala on Monday, June 16. The James Beard Awards are sometimes called the Oscars of food, but the 35th annual ceremony at the Lyric Opera in Chicago on Monday focused on the political moment far more than Hollywood did at the Academy Awards in March. It would admittedly have been hard to ignore, given tens of thousands of people flooded downtown Chicago for the 'No Kings' protest against the Trump administration on Saturday, as nominees were arriving in town and attending the many pop-ups and pre-parties. James Beard Foundation chief executive officer Clare Reichenbach set the tone early by noting the industry was 'gathered at a time of discord, challenge, and fear' and crediting the immigrant community for leading and providing the underpinning of the restaurant industry. 'We get to taste the world because of them,' Reichenbach said on stage. 'Today we celebrate the full breadth of your work, your impact and your value. Our job at the James Beard Foundation is to champion you, to support you, help you find solutions to the challenges at hand so that together, we can push for a safe, sustainable, and thrilling food world.' Presenter Tahiirah Habibi broke from her prepared remarks to urge audience members not to be bystanders: 'Don't let fear decide what side of history you land on,' she said. Gov. JB Pritzker, who has regularly sparred with the Trump administration over immigration policy, also spoke to celebrate the awards' 10th year in Chicago. 'Across this nation we need to celebrate the rich tradition of diversity and find time for more cultural exchange,' he said. 'At this time, it feels like we need that togetherness more than ever before.' Diversity hasn't always been a core value of the James Beard Awards, which faced a reckoning in 2020 when it canceled the ceremony amidst the COVID-19 pandemic, accusations of misconduct, and the revelations that it wouldn't have any Black winners. But the organization's reform efforts have borne significant fruit and many of Monday's winners used their moment in the spotlight to reflect on their own immigrant experiences. Arjav Ezekiel, who won for Outstanding Professional in Beverage Service for Birdie's, Austin, refused to be played off the stage as he talked about how the restaurant industry was the only place he could find a job as an undocumented immigrant. Best Chef: Mountain winner Salvador Alamilla of Amano in Caldwell, Idaho, said he hoped to provide a beacon of hope in his red state, reflecting on the irony that immigrants are being deported even as his own story was being honored. Among the heartfelt testimonials were simpler but no less clear messages. Best Chef: Great Lakes winner Noah Sandoval of Oriole in Chicago didn't attend the ceremony, sending a message to be read on his behalf. It said that he was focusing on his mental health that ended with 'Fuck ICE.' Presenter Sean Sherman, who won the 2022 James Beard Award for New Restaurant for Owamni in Minneapolis, echoed the sentiment. Nevertheless, the chefs still came to party. As usual the red carpet was a riot of styles including cowboy hats, kilts, and kimonos. Habibi stunned in a segmented silver gown that gave the appearance of glass scales and Best Chef: Midwest Karyn Tomlinson of Myriel in St. Paul, Minnesota represented the region in a pink dress her grandmother wore in the '40s when she was crowned 'dazzle corn queen.' Top Chef Masters winner Marcus Samuelsson wore a hot pink hat and a black and white suit similar to the one he sported at the 2021 Met Gala. As the presenters worked to keep the show moving, they also repeatedly hyped up the party awaiting guests just a few blocks away at Union Station. They shared footage of the James Beard Award nominees, semifinalists, and past winners cooking, teasing dishes like black-eyed pea soup with Gulf crab from Serigne Mbaya of Dakar NOLA in New Orleans, which was well worth the wait. Other highlights included nominee Jeff Chanchaleune of Oklahoma City's Mar Der Lao Kitchen serving Laotian larb tartare made with Oklahoma bison, and English pea wontons from Christina Nguyen of Hai Hai, Minneapolis, served in a bowl with tom kha broth that needed to be quickly slurped to avoid spilling a drop in the packed crowd of 1,900. Lines were long and trash seemed to pile up on tables as there weren't enough bins around, but the Champagne and cocktails were flowing freely. Indienne sommelier Tia Polite and Asador Bastian sommelier Christian Shaum doled out caviar bumps complimented by giant blocks of Parmesan and bowls of chocolate. Revelers looking for some signature Chicago treats could pick up little bags of Garrett Popcorn and small slices of Portillo's chocolate cake. The partying didn't stop at Union Station, as attendees waiting for rides debated where to head next. Curtis Duffy's cocktail bar After made a particularly appropriate setting for an afterparty, hosting an invite-only bash where industry guests were greeted by a wall of pink bubbly Bouquet 75 cocktails. The bar poured a wide variety of novel sips available both with or without spirits while offering trays of sliders and extra decadent spins on their normal bar bites like duck confit steam buns and duck fat tots topped with caviar. Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. Eater is partnering with the James Beard Foundation to livestream the awards in 2025 . All editorial content is produced independently of the James Beard Foundation. See More:
