The James Beard Foundation has announced its 2025 Restaurant and Chef Awards semifinalists for the James Beard Awards. Finalists will be announced on Wednesday, April 2, and winners will be announced at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16 at the Lyric Opera of Chicago.
This year marks an important milestone for the James Beard Foundation, as this will be the 35th anniversary of the James Beard Awards. They recognize exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to equity, sustainability and creating a culture where all can thrive.
“For 35 years, the James Beard Awards have stood as a testament to American food culture and its exceptional talent. What began as a celebration of culinary achievement has evolved into a platform leading chefs and the broader culinary industry towards a new standard of excellence,” says Clare Reichenbach, chief executive officer, James Beard Foundation. “As we mark this milestone, we are committed to our vision of a vibrant independent restaurant industry that stands as a cornerstone of American culture, community and economy; and drives towards a better food system.”
In both the Outstanding Bakery and Outstanding Pastry Chef/Baker categories, 20 semifinalists have been chosen. Among them are:
Outstanding Bakery
- 17 Berkshire, Memphis, TN
- Atelier Ortega, Jackson Hole, WY
- Bellegarde Bakery, New Orleans, LA
- Carissa's the Bakery, Easthampton, NY
- Coda, Albuquerque, NM
- Dan The Baker, Columbus, OH
- Fan Fan Doughnuts, Brooklyn, NY
- Gusto Bread, Long Beach, CA
- JinJu Patisserie, Portland, OR
- Koffeteria, Houston, TX
- The Local General Store, Honolulu, HI
- Machine Shop, Philadelphia, PA
- Nathaniel Reid Bakery, Kirkwood, MO
- Patisserie Jacqui, Bisbee, AZ
- Quail and Condor, Healdsburg, CA
- Saint Bread, Seattle, WA
- Secret Bakery, Ferndale, MI
- Starship Bagel, Lewisville, TX
- Super Secret Ice Cream, Bethlehem, NH
- Vienne, Bozeman, MT
Outstanding Pastry Chef or Baker
- Susan Bae, Moon Rabbit, Washington, D.C.
- Cat Cox, Country Bird Bakery, Tulsa, OK
- Brant Dadaleares, Gross Confection Bar, Portland, ME
- Abigail Dahan, Provenance, Philadelphia, PA
- Adalberto Diaz, Fillings and Emulsions, Salt Lake City, UT
- Monique Feybesse and Paul Feybesse, Tarts de Feybesse, Oakland, CA
- April Franqueza, The Dining Room at High Hampton, Cashiers, NC
- Chris Hanmer, CH Patisserie, Sioux Falls, SD
- Mateo Herrera, La Puerta del Sol, El Paso, TX
- Antonia Kane, Course, Scottsdale, AZ
- Crystal Kass, Valentine, Phoenix, AZ
- Alexandra La Valle, Larder, Cleveland, OH
- Yohann Le Bescond, Emma's Patisserie at the World Equestrian Hotel, Ocala, FL
- Helen Jo Leach, The Town Company, Kansas City, MO
- Lucia Merino, Lucia Patisserie, San Juan, PR
- Camari Mick, Raf's, New York, NY
- Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO
- Leigh Omilinsky, Daisies, Chicago, IL
- Hana Quon, Patisserie HQ, Honolulu, HI
- Nicole Rucker, Fat + Flour, Los Angeles, CA
The Restaurant and Chef Awards celebrate excellence across all types of dining experiences, from fine dining to casual establishments. The full list of categories and semifinalists can be viewed at the James Beard Foundation's website.
