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.