2019 James Beard Award Semifinalists Announced: The Full List

Restaurants and chefs across the country are semifinalists for 2019 James Beard Awards. The regional semifinalists for the awards — sometimes referred to as the Oscars of the culinary world — were announced Wednesday.

The prestigious Restaurant and Chef Award semifinalists represent a wide range of culinary talent, from exceptional chefs and dining destinations nationally and across 10 different regions. The 21 award categories include best new restaurants, outstanding bars, outstanding bakers and rising star chefs 30 years of age or younger.

The final winners will be announced during a press conference in Houston on Wednesday, March 27. It will be hosted by James Beard Award–winning chef Hugo Ortega at his namesake Mexican restaurant, Hugo’s.

The James Beard Foundation solicits entries for the awards in mid-October of each year. They are reviewed by the Restaurant and Chef Committee to determine eligibility and regional representation, and are then voted on by more than 600 judges from across the country to determine the final nominees.

The same group of judges, which is comprised of leading regional restaurant critics, food and wine editors, culinary educators, and past James Beard Award winners, then votes on the nominees to select the winners.

Tabulations to determine the nominees and winners are done by independent auditors Lutz & Carr. The governing Awards committee, board of trustees, and staff of the James Beard Foundation do not vote, and the results are kept confidential until the presentation of winners in May.

Here's the full list:

Best New Restaurant

Adda Indian Canteen, New York City
Andiario, West Chester, Pennsylvania
Angler, San Francisco
Atomix, New York City
Bardea Food & Drink, Wilmington, Delaware
Bavel, Los Angeles
Bywater American Bistro, New Orleans
Canard, Portland, Oregon
Celeste, Somerville, Massachusetts
Chickadee, Boston
Ellē, Washington, D.C.
The Elysian Bar, New Orleans
Folk, Nashville
Frenchette, New York City
Kyoten, Chicago
Larder Delicatessen and Bakery, Cleveland
Lineage, Wailea, Hawaii
Majordomo, Los Angeles
Marrow, Detroit
Nyum Bai, Oakland, California
Passerotto, Chicago
Petra and the Beast, Dallas
Popol Vuh, Minneapolis
Q House, Denver
Sawyer, Seattle
Spoken English, Washington, D.C.
The Stanley, Charlotte, North Carolina
Suerte, Austin, Texas
The Surf Club Restaurant, Surfside,Florida
Vianda, San Juan, Puerto Rico

Outstanding Baker

Umber Ahmad, Mah-Ze-Dahr Bakery, New York City
Kim Boyce, Bakeshop, Portland, Oregon
Andy Clark, Moxie Bread Co., Louisville, Colorado
Evrim Dogu and Evin Dogu, Sub Rosa Bakery, Richmond, Virginia
Tova du Plessis, Essen Bakery, Philadelphia
Zachary Golper, Bien Cuit, New York City
Don Guerra, Barrio Bread, Tucson, Arizona
Naomi Harris, Madruga Bakery, Coral Gables, Florida
Stephanie Hart, Brown Sugar Bakery, Chicago
Maura Kilpatrick, Sofra Bakery and Café, Cambridge, Massachusetts
Lisa Ludwinski, Sister Pie, Detroit
Greg Mindel, Neighbor Bakehouse, San Francisco
Taylor Petrehn, 1900 Barker, Lawrence, Kansas
Alison Pray, Standard Baking Co., Portland, Maine
Nathaniel Reid, Nathaniel Reid Bakery, Kirkwood, Missouri
Avery Ruzicka, Manresa Bread, Los Gatos, California
Kit Schumann and Jesse Schumann, Sea Wolf Bakers, Seattle
Debbie Swenerton, Black Bear Bread Co., Grayton Beach, Florida
Greg Wade, Publican Quality Bread, Chicago
Chris Wilkins, Root Baking Co., Atlanta

Outstanding Bar Program

Anvil Bar & Refuge, Houston
The Atomic Lounge, Birmingham, Alabama
The Baldwin Bar, Woburn, Massachusetts
Bar Agricole, San Francisco
Bryant’s Cocktail Lounge, Milwaukee
Clavel Mezcaleria, Baltimore
Columbia Room, Washington, D.C.
Dead Rabbit, New York City
Expatriate, Portland, Oregon
Kimball House, Decatur, Georgia
La Factoría, San Juan, Puerto Rico
Leyenda, Brooklyn, New York
Lost Lake, Chicago
The Monarch Bar, Kansas City, Missouri
Monk’s Café, Philadelphia
No Anchor, Seattle
Old Lightning, Marina Del Rey, California
Planter’s House, St. Louis
Saint Leo, Oxford, Mississippi
Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)

Ashley Christensen, Poole’s Diner, Raleigh, North Carolina
Renee Erickson, Bateau, Seattle
Colby Garrelts, Bluestem, Kansas City, Missouri
Sarah Grueneberg, Monteverde, Chicago
Shiro Kashiba, Sushi Kashiba, Seattle
David Kinch, Manresa, Los Gatos, California
Christopher Kostow, The Restaurant at Meadowood, St. Helena, California
Corey Lee, Benu, San Francisco
Donald Link, Herbsaint, New Orleans
Margot McCormack, Margot Café & Bar, Nashville
Tory Miller, L’Etoile, Madison, Wisconsin
Maricel Presilla, Cucharamama, Hoboken, New Jersey
Missy Robbins, Lilia, Brooklyn, New York
Chrysa Robertson, Rancho Pinot, Scottsdale, Arizona
Gabriel Rucker, Le Pigeon, Portland, Oregon
Chris Shepherd, Georgia James, Houston
Ana Sortun, Oleana, Cambridge, Massachusetts
Vikram Sunderam, Rasika, Washington, D.C.
Fabio Trabocchi, Fiola, Washington, D.C.
Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Pastry Chef (Presented by Lavazza)

Jeb Breakell, The Wolf’s Tailor, Denver
Ashley Capps, Buxton Hall, Asheville, North Carolina
Juan Contreras, Atelier Crenn, San Francisco
Kelly Fields, Willa Jean, New Orleans
Meg Galus, Boka, Chicago
Megan Garrelts, Rye, Leawood, Kansas
Zoe Kanan, Simon & the Whale, New York City
Michelle Karr-Ueoka, MW Restaurant, Honolulu
Margarita Manzke, République, Los Angeles
James Matty, Suraya, Philadelphia
Junko Mine, Cafe Juanita, Kirkland, Washington
Diane Moua, Spoon and Stable, Minneapolis
Pichet Ong, Brothers and Sisters, Washington, D.C.
Natasha Pickowicz, Flora Bar, New York City
Michelle Polzine, 20th Century Café, San Francisco
Rabii Saber, Four Seasons Resort, Orlando, Florida
Ricardo “Ricchi” Sanchez, Bullion, Dallas
Laura Sawicki, Launderette, Austin
Whang Suh, Hen & Heifer, Guilford, Connecticut
Cynthia Wong, Life Raft Treats, Charleston, South Carolina

Outstanding Restaurant (Presented by S.Pellegrino Sparkling Natural Mineral Water)

Balthazar, New York City
Bolete, Bethlehem, Pennsylvania
Cafe Juanita, Kirkland, Washington
El Charro Café, Tucson, Arizona
FIG, Charleston, South Carolina
Fore Street, Portland, Maine
Jaleo, Washington, D.C.
Komi, Washington, D.C.
Marché, Eugene, Oregon
Nopa, San Francisco
Norman’s, Orlando, Florida
North Pond, Chicago
O Ya, Boston
The Original Ninfa's on Navigation, Houston
Park’s BBQ, Los Angeles
Quince, San Francisco
Restaurant Alma, Minneapolis
Sagami, Collingswood, New Jersy
SriPraPhai, New York City
Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)

Hugh Acheson, Atlanta (Empire State South, Five & Ten, The National, and others)
Paul Bartolotta and Joe Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)
JoAnn Clevenger, Upperline, New Orleans
Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh (Poulet Bleu, Fish nor Fowl, Butcher and the Rye, and others)
Benjamin Goldberg and Max Goldberg, Strategic Hospitality, Nashville (The Catbird Seat, The Patterson House, Henrietta Red, and others)
Ruth Gresser, Pizzeria Paradiso, Washington, D.C. (Pizzeria Paradiso, Birreria Paradiso)
Martha Hoover, Patachou Inc., Indianapolis (Café Patachou, Petite Chou, Public Greens, and others)
Rob Katz and Kevin Boehm, Boka Restaurant Group, Chicago (Boka, Girl & the Goat, Momotaro, and others)
Ed Kenney, Honolulu (Town, Mud Hen Water, Mahina & Sun’s, and others)
Brenda Langton and Timothy Kane, Spoonriver, Minneapolis
Anthony Myint and Karen Leibowitz, San Francisco (Mission Chinese Food, The Perennial, Commonwealth)
Akkapong (Earl) Ninsom, Portland, Oregon (Langbaan, Hat Yai, PaaDee, and others)
Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)
Steve Palmer, The Indigo Road, Charleston, South Carolina (The Macintosh, Oak Steakhouse, Indaco, and others)
Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, Florida (The Ravenous Pig, Cask & Larder, The Polite Pig, and others)
Alex Raij and Eder Montero, New York City (La Vara, Txikito, Saint Julivert Fisherie, and others)
Ethan Stowell, Ethan Stowell Restaurants, Seattle (Ballard Pizza Co., Bramling Cross, Cortina, and others)
Tracy Vaught, H Town Restaurant Group, Houston (Hugo’s, Caracol, Xochi, and others)
Jason Wang, Xi'an Famous Foods, NYC
Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson)

Outstanding Service

Back Bay Grill, Portland, Maine
Birrieria Zaragoza, Chicago
Brigtsen’s, New Orleans
Canlis, Seattle
Chef Vola’s, Atlantic City, New Jersey
Frasca Food and Wine, Boulder, Colorado
The French Room, Dallas
Gibsons Bar & Steakhouse, Chicago
Hugo’s, Houston
Kai Restaurant, Chandler, Arizona
Kimball House, Decatur, Georgia
Mama J’s, Richmond, Virginia
Marcel’s by Robert Wiedmaier, Washington, D.C.
n/naka, Los Angeles
Peking Gourmet Inn, Falls Church, Virginia
Saison, San Francisco
Swan Oyster Depot, San Francisco
Tony’s, Houston
Victoria & Albert’s, Orlando, Florida
Zingerman’s Roadhouse, Ann Arbor, Michigan

Outstanding Wine Program (Presented by Robert Mondavi Winery)

Bacchanal, New Orleans
The Bachelor Farmer, Minneapolis
Bar Marco, Pittsburgh
Benu, San Francisco
The Butcher Shop, Boston
Cote, New York City
element 47 at the Little Nell, Aspen, Colorado
Great China, Berkeley, California
Davenport, Portland, Oregon
haley.henry, Boston
Income Tax, Chicago
L’Oursin, Seattle
Lucky Palace, Bossier City, Louisiana
Miller Union, Atlanta
Night + Market, Los Angeles
Ops, Brooklyn, New York
Pappas Bros. Steakhouse at the Galleria, Houston
Spiaggia, Chicago
Stems & Skins, North Charleston, South Carolina
Tail Up Goat, Washington, D.C.

Outstanding Wine, Spirits, or Beer Producer

An Bui, Mekong and The Answer Brewpub, Richmond, Virginia
Cathy Corison, Corison Winery, St. Helena, California
Rutger de Vink, RdV Vineyards, Delaplane, Virginia
Dave Green, Skagit Valley Malting, Burlington, Washington
Deirdre Heekin, La Garagista, Bethel, Vermont
Nancy Irelan, Red Tail Ridge Winery, Penn Yan, New York
Drew Kulsveen, Willett Distillery, Bardstown, Kentucky
Todd Leopold and Scott Leopold, Leopold Bros., Denver
Sean Lilly Wilson, Fullsteam Brewery, Durham, North Carolina
Ann Marshall and Scott Blackwell, High Wire Distilling Co., Charleston, South Carolina
Steve Matthiasson, Matthiasson Wines, Napa, California
Kim McPherson, McPherson Cellars, Lubbock, Texas
Meredith Meyer Grelli, Wigle Whiskey, Pittsburgh
Yoshihiro Sako, Den Sake Brewery, Oakland, California
Jordan Salcito, Ramona, New York City
Mike Sauer, Red Willow Vineyard, Wapato, Washington
Jeffrey Stuffings, Jester King Brewery, Austin
Rob Tod, Allagash Brewing Company, Portland, Maine
Mhairi Voelsgen, broVo Spirits, Woodinville, Washington
Lance Winters, St. George Spirits, Alameda, California

Rising Star Chef of the Year (Presented by S.Pellegrino Sparkling Natural Mineral Water)

Rachel Bennett, The Library, St. Petersburg, Florida
Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, Washington
Nick Bognar, Nippon Tei, St. Louis
Ana Castro, Coquette, New Orleans
Valerie Chang and Nando Chang, Itamae, Miami
Calvin Davis, Freshwater, Kansas City, Missouri
Alisha Elenz, MFK, Chicago
Evan Gaudreau, Renzo, Charleston, South Carolina
Rikki Giambruno, Hyacinth, St. Paul, Minnesota
Becca Hegarty, Bitter Ends Luncheonette, Pittsburgh
Alexander Hong, Sorrel, San Francisco
Jesse Ito, Royal Izakaya, Philadelphia
Irene Li, Mei Mei, Boston
Giselle Miller, Menton, Boston
Shota Nakajima, Adana, Seattle
Kwame Onwuachi, Kith and Kin, Washington, D.C.
Ian Redshaw, Lampo Neapolitan Pizzeria, Charlottesville, Virginia
Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston
Samantha Sanz, Talavera at the Four Seasons, Scottsdale, Arizona
Lena Sareini, Selden Standard, Detroit
Cassie Shortino, Tratto, Phoenix
Nolan Wynn, Banshee, Atlanta
Jonathan Yao, Kato, Los Angeles

Best Chef: Great Lakes

Thai Dang and Danielle Dang, HaiSous Vietnamese Kitchen, Chicago
Diana Dávila, Mi Tocaya Antojería, Chicago
Paul Fehribach, Big Jones, Chicago
Norberto Garita, El Barzon, Detroit
Jason Hammel, Lula Café, Chicago
Brian Jupiter, Frontier, Chicago
Beverly Kim and Johnny Clark, Parachute, Chicago
Anthony Lombardo, SheWolf, Detroit
Abbi Merriss, Bluebeard, Indianapolis
Ethan Pikas, Cellar Door Provisions, Chicago
David Posey and Anna Posey, Elske, Chicago
Iliana Regan, Kitsune, Chicago
James Rigato, Mabel Gray, Hazel Park, Michigan
Jose Salazar, Mita’s, Cincinnati
Noah Sandoval, Oriole, Chicago
Steven Oakley, Oakleys Bistro, Indianapolis
Genevieve Vang, Bangkok 96, Dearborn, Michigan
Jill Vedaa, Salt, Lakewood, Ohio
Kate Williams, Lady of the House, Detroit
Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic

Joey Baldino, Zeppoli, Collingswood, New Jersey
Sandeep “Sunny” Baweja, Lehja, Richmond, Virginia
Jamilka Borges, The Independent Brewing Company, Pittsburgh
Amy Brandwein, Centrolina, Washington, D.C.
Erik Bruner-Yang, Brothers and Sisters, Washington, D.C.
Kristin Butterworth, Lautrec, Farmington, Pennsylvania
Tom Cunanan, Bad Saint, Washington, D.C.
Nicholas Elmi, Laurel, Philadelphia
Randy Forrester, Osteria Radici, Allentown, New Jersey
Jerome Grant, Sweet Home Café, Washington, D.C.
Haidar Karoum, Chloë, Washington, D.C.
Matthew Kern, Heirloom, Lewes, Delaware
Rich Landau, Vedge, Philadelphia
Cristina Martinez, South Philly Barbacoa, Philadelphia
Dan Richer, Razza Pizza Artigianale, Jersey City, New Jersey
Jon Sybert, Tail Up Goat, Washington, D.C.
Kevin Tien, Himitsu, Washington, D.C.
Cindy Wolf, Charleston, Baltimore
Nobu Yamazaki, Sushi Taro, Washington, D.C.
Wei Zhu, Chengdu Gourmet, Pittsburgh

Best Chef: Midwest

Dane Baldwin, The Diplomat, Milwaukee
Karen Bell, Bavette La Boucherie, Milwaukee
Thomas Boemer, In Bloom, St. Paul, Minnesota
Steven Brown, Tilia, Minneapolis
Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, Missouri
Daniel del Prado, Martina, Minneapolis
Linda Duerr, The Restaurant at 1900, Mission Woods, Kansas
Michael Gallina, Vicia, St. Louis
Nicholas Goellner, The Antler Room, Kansas City, Missouri
Jonny Hunter, Forequarter, Madison, Wisconsin
Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee
Ann Kim, Young Joni, Minneapolis
Lona Luo, Lona’s Lil Eats, St. Louis
Jamie Malone, Grand Café, Minneapolis
Jesse Mendica, Olive + Oak, Webster Groves, Missouri
Tim Nicholson, The Boiler Room, Omaha, Nebraska
Christina Nguyen, Hai Hai, Minneapolis
Karyn Tomlinson, Corner Table, Minneapolis
Joe Tripp, Harbinger, Des Moines, Iowa
Ny Vongsaly, Billie-Jean, Clayton, Missouri

Best Chef: New York City

Cosme Aguilar, Casa Enrique
Emma Bengtsson, Aquavit
Rawia Bishara, Tanoreen, Brooklyn, New York
Amanda Cohen, Dirt Candy
Billy Durney, Hometown Bar-B-Que, Brooklyn, New York
Sean Gray, Momofuku Ko
Brooks Headley, Superiority Burger
Joseph “JJ” Johnson, Henry at Life Hotel
Sohui Kim, Insa, Brooklyn, New York
Josh Ku and Trigg Brown, Win Son, Brooklyn, New York
Angie Mar, Beatrice Inn
Kyo Pang, Kopitiam
Erik Ramirez, Llama Inn, Brooklyn, New York
Ann Redding and Matt Danzer, Uncle Boons
Daniela Soto-Innes, Atla
Jeremiah Stone and Fabián von Hauske, Wildair
Alex Stupak, Empellón Midtown
Scott Tacinelli and Angie Rito, Don Angie
Jody Williams and Rita Sodi, Via Carota
Helen You, Dumpling Galaxy, Queens, New York

Best Chef: Northeast

Unmi Abkin, Coco & The Cellar Bar, Easthampton, Massachusetts
Tyler Anderson, Millwright's, Simsbury, Connecticut
Hannah Black and Carla Perez-Gallardo, Lil' Deb's Oasis, Hudson, New York
Cara Chigazola-Tobin, Honey Road, Burlington, Vermont
Chad Conley and Greg Mitchell, Palace Diner, Biddeford, Maine
Krista Kern Desjarlais, The Purple House, North Yarmouth, Maine
Vien Dobui, Cong Tu Bot, Portland, Maine
Carl Dooley, The Table at Season to Taste, Cambridge, Massachusetts
Tiffani Faison, Tiger Mama, Boston
Erin French, The Lost Kitchen, Freedom, Maine
Victor Parra Gonzalez, Las Puertas, Buffalo, New York
Seizi Imura, Cafe Sushi, Cambridge, Massachusetts
Evan Mallett, Black Trumpet, Portsmouth, New Hampshire
James Mark, North, Providence
Tony Messina, Uni, Boston
Cassie Piuma, Sarma, Somerville, Massachusetts
Keiko Suzuki Steinberger, Suzuki's Sushi Bar, Rockland, Maine
Benjamin Sukle, Oberlin, Providence, Rhode Island
Peter Ungár, Tasting Counter, Somerville, Massachusetts
David Vargas, Vida Cantina, Portsmouth, New Hampshire

Best Chef: Northwest

Jose Chesa, Ataula, Portland, Oregon
Peter Cho, Han Oak, Portland, Oregon
Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park & Preserve, Alaska
Logan Cox, Homer, Seattle
Alejandro Cruz, Novo Modern Latin Table, Eugene, Oregon
Eric Donnelly, RockCreek, Seattle
Gregory Gourdet, Departure, Portland, Oregon
Eric Johnson, Stateside, Seattle
Taichi Kitamura, Sushi Kappo Tamura, Seattle
Ha (Christina) Luu and Peter Vuong, Ha VL, Portland, Oregon
Katy Millard, Coquine, Portland, Oregon
Kristen Murray, Måurice, Portland, Oregon
Colin Patterson, Mana Restaurant, Leavenworth, Washington
Ryan Roadhouse, Nodoguro, Portland, Oregon
Beau Schooler, In Bocca Al Lupo, Juneau, Alaska
Mutsuko Soma, Kamonegi, Seattle
Dave Wells, The Dining Room at Chico Hot Springs, Pray, Montana
Brady Williams, Canlis, Seattle
Justin Woodward, Castagna, Portland, Oregon
Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South

Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, Florida
David Bancroft, Acre, Auburn, Alabama
Vishwesh Bhatt, Snackbar, Oxford, Mississippi
Bill Briand, Fisher’s Upstairs at Orange Beach Marina, Orange Beach, Alabama
Clay Conley, Buccan, Palm Beach, Florida
Alex Eaton, The Manship Wood Fired Kitchen, Jackson, Mississippi
Jose Enrique, Jose Enrique, San Juan, Puerto Rico
Kristen Essig and Michael Stoltzfus, Coquette, New Orleans
Maria Mercedes Grubb, Gallo Negro, San Juan, Puerto Rico
Michael Gulotta, Maypop, New Orleans
Mason Hereford, Turkey and the Wolf, New Orleans
Timothy Hontzas, Johnny’s Restaurant, Homewood, Alabama
Brad Kilgore, Alter, Miami
Niven Patel, Ghee Indian Kitchen, Miami
Matthew McClure, The Hive, Bentonville, Arksansas
Alex Perry, Vestige, Ocean Springs, Mississippi
Jeannie Pierola, Edison: Food+Drink Lab, Tampa, Florida
Slade Rushing, Brennan’s, New Orleans
Melissa Donahue-Talmage, Sweet Melissa’s Café, Sanibel, Florida
Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast

Mashama Bailey, The Grey, Savannah, Geordia
Rebecca Barron, St. John’s Restaurant, Chattanooga, Tennesseee
Jon Buck, Husk Greenville, Greenville, South Carolina
Katie Button, Cúrate, Asheville, North Carolina
Gregory Collier, Loft & Cellar, Charlotte, North Carolina
Cassidee Dabney, The Barn at Blackberry Farm, Walland, Tennessee
Steven Devereaux Greene, Herons, Cary, North Carolina
Oscar Diaz, The Cortez, Raleigh, North Carolina
Bryan Furman, B’s Cracklin’ BBQ, Atlanta
Josh Habiger, Bastion, Nashville
Meherwan Irani, Chai Pani, Asheville, North Carolina
Kevin Johnson, The Grocery, Charleston, South Carolina
Joe Kindred, Kindred, Davidson, North Carolina
Cheetie Kumar, Garland, Raleigh, North Carolina
Jacques Larson, The Obstinate Daughter, Sullivan’s Island, South Carolina
Dean Neff, PinPoint, Wilmington, North Carolina
Ryan Smith, Staplehouse, Atlanta
Brian So, Spring, Marietta, Georgia
Julia Sullivan, Henrietta Red, Nashville
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Best Chef: Southwest

Charleen Badman, FnB, Scottsdale, Arizona
Kevin Binkley, Binkley’s Restaurant, Phoenix
Jen Castle and Blake Spalding, Hell's Backbone Grill, Boulder, Utah
Bruno Davaillon, Bullion, Dallas
Iliana de la Vega, El Naranjo, Austin
Kevin Fink, Emmer & Rye, Austin
Michael Fojtasek, Olamaie, Austin
Bryce Gilmore, Barley Swine, Austin
Caroline Glover, Annette, Aurora, Colorado
Nadia Holguin, Roland’s Cafe Market Bar, Phoenix
Ronnie Killen, Killen’s Steakhouse, Pearland, Texas
Kaiser Lashkari, Himalaya, Houston
Steve McHugh, Cured, San Antonio
Trong Nguyen, Crawfish & Noodles, Houston
Jonathan Perno, Campo at Los Poblanos, Albuquerque, New Mexico
Maribel Rivero, Yuyo, Austin
Regino Rojas, Purépecha Room by Revolver Taco Lounge, Dallas
Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix
David Uygur, Lucia, Dallas
Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: West

Genet Agonafer, Meals by Genet, Los Angeles
Reem Assil, Reem’s California, Oakland, California
Gabriela Cámara, Cala, San Francisco
Michael Cimarusti, Providence, Los Angeles
Jeremy Fox, Rustic Canyon, Santa Monica, California
Chris Kajioka and Anthony Rush, Senia, Honolulu
Matthew Kammerer, Harbor House Inn, Elk, California
Jessica Koslow, Sqirl, Los Angeles
Brandon Rodgers and Ian Scaramuzza, In Situ, San Francisco
Travis Lett, Gjelina, Venice, California
Niki Nakayama, n/naka, Los Angeles
Dominica Rice-Cisneros, Cosecha Café, Oakland, California
Carlos Salgado, Taco María, Costa Mesa, California
Joshua Skenes, Saison, San Francisco
Sheridan Su, Flock and Fowl, Las Vegas
James Syhabout, Commis, Oakland, California
Karen Taylor, El Molino Central, Sonoma, California
Pim Techamuanvivit, Kin Khao, San Francisco
Kris Yenbamroong, Night + Market, Los Angeles
Claudette Zepeda-Wilkins, El Jardín, San Diego