On Monday, June 16, The James Beard Foundation announced its 2025 Restaurant and Chef Awards winners, with the winners being celebrated at a live ceremony at the Lyric Opera of Chicago.

In both the Outstanding Bakery and Outstanding Pastry Chef/Baker categories, five nominees were selected. Among them were:

Outstanding Bakery (A baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality, and operations while contributing positively to its broader community.)  

  • Atelier Ortega, Jackson Hole, WY
  • Gusto Bread, Long Beach, CA
  • JinJu Patisserie, Portland, OR
  • Starship Bagel, Dallas and Lewisville, TX
  • Super Secret Ice Cream, Bethlehem, NH

Outstanding Pastry Chef or Baker (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. Candidates contribute positively to their broader community.)  

  • Susan Bae, Moon Rabbit, Washington, DC
  • Cat Cox, Country Bird Bakery, Tulsa, OK
  • April Franqueza, The Dining Room at High Hampton, Cashiers, NC
  • Crystal Kass, Valentine, Phoenix, AZ
  • Carolyn Nugent and Alen Ramos, Poulette Bakeshop, Parker, CO

This year’s winner for Outstanding Bakery is JinJu Patisserie in Portland, Oregon, while the Outstanding Pastry Chef/Baker is Cat Cox of Country Bird Bakery in Tulsa, Oklahoma.

The following are other key awards handed out in this year’s James Beard Foundation awards:

Outstanding Restaurateur  

Lee Hanson and Riad Nasr, Frenchette, Le Veau d' Or, and Le Rock, New York, NY

Outstanding Chef  

Jungsik Yim, Jungsik, New York, NY

Outstanding Restaurant

Frasca Food and Wine, Boulder, CO

Emerging Chef

Phila Lorn, Mawn, Philadelphia, PA

Best New Restaurant

Bûcheron, Minneapolis, MN

“It’s with deep celebration that we congratulate the 2025 Restaurant and Chef Award winners – distinguished culinary, beverage and hospitality leaders whose talent and vision are shaping our dining landscape,” says Clare Reichenbach, chief executive officer of the James Beard Foundation. “These outstanding professionals are the epitome of Good Food for Good, elevating our industry’s standards and redefining what’s possible in American cuisine.” 

More of this year's winners can be found here.