The James Beard Restaurant and Chef Awards recognize excellence in the culinary arts, food and beverage, and hospitality.
Photo: Eliesa Johnson
The 2027 James Beard Restaurant and Chef Awards will be held on Monday, June 14th 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.
Restaurant and Chef Awards Lists
Restaurant and Chef Awards Categories
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 Chef Award in the past three years.
- The medallion and a plaque 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 plaque 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.
- The plaque is given to the winning restaurant and the medallion is given to the restaurant’s principal owner, 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.
- There is no minimum or maximum age requirement.
- There is no minimum years-in-service requirement.
- The medallion and a plaque are given to the winning chef.
A restaurant opened between October 1, 2025, through September 30, 2026 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.
- The plaque is given to the winning restaurant and the medallion is given to the restaurant’s principal owner, general manager, or chef(s) at the discretion of the restaurant.
A baker or dessert maker who demonstrates exceptional skill, creativity, and mastery in the preparation of breads, pastries, baked goods, confections, frozen desserts, chocolates, or other sweets. Candidates may be affiliated with a restaurant, bakery, retail business, pop-up, or other food business, and do not need a brick-and-mortar presence.
- Eligible candidates must have been working in their profession for at least five years.
- The medallion and a plaque are given to the winning baker or dessert professional, or a pair or team of bakers/dessert professionals who are generally understood to be equal partners in the endeavor.
A pastry chef demonstrates exceptional skill in the preparation of composed and plated desserts, pastries, or confections within a restaurant or other full-service dining setting.
- Eligible candidates must have been working as a pastry chef for at least five years.
- The medallion and a plaque 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 bakery 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 plaque is given to the winning establishment and the medallion is given to the establishment’s principal owner, general manager, or chef at the discretion of the establishment.
An establishment that demonstrates exceptional vision, care, expertise, and hospitality through its beverage program. This includes the thoughtful curation, preparation, presentation, and service of alcoholic or non-alcoholic drinks with food such that it enhances the dining experience and expands or deepens diners’ appreciation of beverages. Beverage programs should reflect a clear point of view, a commitment to quality, and ethical sourcing where applicable.
- The beverage program must be part of a restaurant, bar, cafe or other establishment where beverages are an integral part of the dining experience.
- The establishment must have been in operation for at least three years.
- A plaque is given to the winning establishment, and the medallion is given to the principal owner or beverage lead, at the discretion of the establishment.
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 beverage program operating within another establishment.
- The business may or may not serve food.
- Eligible candidates must have been in business for at least three years.
- A plaque is given to the winning bar, and the medallion is 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, 2025 through September 30, 2026, 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 beverage program operating within another establishment.
- The business may or may not serve food.
- A plaque is given to the winning bar and the medallion is 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 beverages including wine, beer, sake and low- and non-alcoholic beverages in a restaurant, bar, distillery, brewery, or winery 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 working in the industry for at least seven years.
- Eligible candidates may include beverage directors, sommeliers, cicerones, etc.
- The medallion and a plaque 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 working 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 plaque 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 plaque 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.
Regions
- 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 or bar with timeless appeal, beloved in its region for food or beverage that reflects the character and cultural traditions of its community.
- The establishment must have been in existence for at least 15 years. Chosen by the Restaurant and Chef Subcommittee.
Awards Structure
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, Adrian Lipscombe, Chef
- Co-Chair, Erinn Tucker, PhD Department Chair & Associate Professor, University of Maryland Eastern Shore
- Vice Chair, Liz Cook, Freelance Food Writer
- Bill Addison, Restaurant Critic, Los Angeles Times
- Abena Anim-Somuah, Writer and Cultural Commentator, Your Friend in Food
- Sarah Baker Hansen, Food Writer; Flatwater Free Press
- Bill Baskin, Owner, East Slope Culinary
- Eve Batey, Food and Dining Editor, Indianapolis Monthly
- Stephanie Burnette, Executive Editor, South Carolina Travel Magazine
- Felicia Campbell, Deputy Features Editor, The Arizona Republic, USA TODAY Network West
- Cathy Chaplin, Food Journalist and Author, Food Lovers’ Guide to Los Angeles
- Lindsay Christians, Food and Culture Editor, The Capital Times
- Noelle Chun, Freelance Writer; Senior Product Marketing Manager, Google Accessibility and Innovation
- 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, Research Operations Director, Cloud Security Alliance
- 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
- Nycci Nellis, CEO, TheListAreYouOnIt.com
- Bao Ong, Restaurant Critic, Houston Chronicle
- Ashok Selvam, Founder-Owner, Ravenous
- Jasmine Smith, Recipe Developer, People Inc.
- Regan Stephens, Writer and Editor
- Samantha Gemini Stevens, Editor-in-Chief, FoodAndLoathing.vegas; Co-host, Food & Loathing Podcast; Freelance Food and Lifestyle 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.