Winners will be announced on May 6 at the James Beard Awards gala in Chicago. 
james beard award
Credit: ©  Victor Spinelli / Getty Images

James Beard Award season is officially in full swing. On Wednesday morning, the James Beard Foundation announced its eagerly anticipated list of semifinalists for the Restaurant and Chef categories. The news comes just days after the foundation announced the results of their efforts to increase transparency and inclusivity in the judging process.

On March 27, the foundation will announce the final list of nominees, as well as nominees for the Media and Restaurant and Design Awards, and on May 6, winners will be announced at the 2019 James Beard Awards Gala, which will take place at the Lyric Opera of Chicago.

Below, find the list of semifinalists.

Best New Restaurant
"A restaurant opened in 2018 that already demonstrates excellence in cuisine and hospitality, and that is likely to make a significant impact in years to come."

Adda Indian Canteen, NYC
Andiario, West Chester, PA
Angler, San Francisco
Atomix, NYC
Bardea Food & Drink, Wilmington, DE
Bavel, Los Angeles
Bywater American Bistro, New Orleans
Canard, Portland, OR
Celeste, Somerville, MA
Chickadee, Boston
Ellē, Washington, D.C.
The Elysian Bar, New Orleans
Folk, Nashville
Frenchette, NYC
Kyoten, Chicago
Larder Delicatessen and Bakery, Cleveland
Lineage, Wailea, HI
Majordomo, Los Angeles
Marrow, Detroit
Nyum Bai, Oakland, CA
Passerotto, Chicago
Petra and the Beast, Dallas
Popol Vuh, Minneapolis
Q House, Denver
Sawyer, Seattle
Spoken English, Washington, D.C.
The Stanley, Charlotte, NC
Suerte, Austin
The Surf Club Restaurant, Surfside, FL
Vianda, San Juan, PR

Outstanding Baker
"A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a retail bakery. Must have been working as a pastry chef or baker for the past five years."

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

Outstanding Bar Program
"A restaurant or bar that demonstrates exceptional care and skill in the selection, preparation, and serving of cocktails, spirits, and/or beer."

Anvil Bar & Refuge, Houston
The Atomic Lounge, Birmingham, AL
The Baldwin Bar, Woburn, MA
Bar Agricole, San Francisco
Bryant’s Cocktail Lounge, Milwaukee
Clavel Mezcaleria, Baltimore
Columbia Room, Washington, D.C.
Dead Rabbit, NYC
Expatriate, Portland, OR
Kimball House, Decatur, GA
La Factoría, San Juan, PR
Leyenda, Brooklyn, NY
Lost Lake, Chicago
The Monarch Bar, Kansas City, MO
Monk’s Café, Philadelphia
No Anchor, Seattle
Old Lightning, Marina Del Rey, CA
Planter’s House, St. Louis
Saint Leo, Oxford, MS
Ticonderoga Club, Atlanta

Outstanding Chef (Presented by All-Clad Metalcrafters)
"A chef who sets high culinary standards and who has served as a positive example for other food professionals. Must have been working as a chef for the past five years."

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

Outstanding Pastry Chef (Presented by Lavazza)
"A pastry chef or baker who demonstrates exceptional skill, integrity, and character in the preparation of desserts, pastries, or breads served in a restaurant. Must have been working as a pastry chef or baker for the past five years."

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

Outstanding Restaurant (Presented by S.Pellegrino)
"A restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations. Must have been in business 10 or more consecutive years."

Balthazar, NYC
Bolete, Bethlehem, PA
Cafe Juanita, Kirkland, WA
El Charro Café, Tucson, AZ
FIG, Charleston, SC
Fore Street, Portland, ME
Jaleo, Washington, D.C.
Komi, Washington, D.C.
Marché, Eugene, OR
Nopa, San Francisco
Norman’s, Orlando, FL
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, NJ
SriPraPhai, NYC
Zahav, Philadelphia

Outstanding Restaurateur (Presented by Magellan Corporation)
"A restaurateur who demonstrates creativity in entrepreneurship and integrity in restaurant operations. Must have been in the restaurant business for at least 10 years. Must not have been nominated for a James Beard Foundation chef award in the past five years."

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, OR (Langbaan, Hat Yai, PaaDee, and others)
Ken Oringer, Boston (Little Donkey, Toro, Uni, and others)
Steve Palmer, The Indigo Road, Charleston, SC (The Macintosh, Oak Steakhouse, Indaco, and others)
Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL (The Ravenous Pig, Cask & Larder, The Polite Pig, and others)
Alex Raij and Eder Montero, NYC (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
"A restaurant in operation for five or more years that demonstrates consistency and exceptional thoughtfulness in hospitality and service."

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

Outstanding Wine Program (Presented by Robert Mondavi Winery)
"A restaurant or bar that demonstrates excellence in wine service through a carefully considered wine list and a well-informed approach to helping customers choose and drink wine."

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

Outstanding Wine, Spirits, or Beer Producer
A beer, wine, or spirits producer who demonstrates consistency and exceptional skill in his or her craft.

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

Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)
"A chef age 30 or younger who displays exceptional talent, character, and leadership ability, and who is likely to make a significant impact in years to come."

Rachel Bennett, The Library, St. Petersburg, FL
Jay Blackinton, Aelder/Hogstone’s Wood Oven, Orcas Island, WA
Nick Bognar, Nippon Tei, St. Louis
Ana Castro, Coquette, New Orleans
Valerie Chang and Nando Chang, Itamae, Miami
Calvin Davis, Freshwater, Kansas City, MO
Alisha Elenz, MFK, Chicago
Evan Gaudreau, Renzo, Charleston, SC
Rikki Giambruno, Hyacinth, St. Paul, MN
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, VA
Jonathan “Jonny” Rhodes, Restaurant Indigo, Houston
Samantha Sanz, Talavera at the Four Seasons, Scottsdale, AZ
Lena Sareini, Selden Standard, Detroit
Cassie Shortino, Tratto, Phoenix
Nolan Wynn, Banshee, Atlanta
Jonathan Yao, Kato, Los Angeles

Best Chefs
"Chefs who set high culinary standards and also demonstrate integrity and admirable leadership skills in their respective regions. A nominee may be from any kind of dining establishment but must have been working as a chef for at least five years, with the three most recent years spent in the region."

Best Chef: Great Lakes (IL, IN, MI, OH)

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, MI
Jose Salazar, Mita’s, Cincinnati
Noah Sandoval, Oriole, Chicago
Steven Oakley, Oakleys Bistro, Indianapolis
Genevieve Vang, Bangkok 96, Dearborn, MI
Jill Vedaa, Salt, Lakewood, OH
Kate Williams, Lady of the House, Detroit
Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Joey Baldino, Zeppoli, Collingswood, NJ
Sandeep “Sunny” Baweja, Lehja, Richmond, VA
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, PA
Tom Cunanan, Bad Saint, Washington, D.C.
Nicholas Elmi, Laurel, Philadelphia
Randy Forrester, Osteria Radici, Allentown, NJ
Jerome Grant, Sweet Home Café, Washington, D.C.
Haidar Karoum, Chloë, Washington, D.C.
Matthew Kern, Heirloom, Lewes, DE
Rich Landau, Vedge, Philadelphia
Cristina Martinez, South Philly Barbacoa, Philadelphia
Dan Richer, Razza Pizza Artigianale, Jersey City, NJ
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 (IA, KS, MN, MO, NE, ND, SD, WI)

Dane Baldwin, The Diplomat, Milwaukee
Karen Bell, Bavette La Boucherie, Milwaukee
Thomas Boemer, In Bloom, Minneapolis
Steven Brown, Tilia, Minneapolis
Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO
Daniel del Prado, Martina, Minneapolis
Linda Duerr, The Restaurant at 1900, Mission Woods, KS
Michael Gallina, Vicia, St. Louis
Nicholas Goellner, The Antler Room, Kansas City, MO
Jonny Hunter, Forequarter, Madison, WI
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, MO
Tim Nicholson, The Boiler Room, Omaha, NE
Christina Nguyen, Hai Hai, Minneapolis
Karyn Tomlinson, Corner Table, Minneapolis
Joe Tripp, Harbinger, Des Moines, IA
Ny Vongsaly, Billie-Jean, Clayton, MO

Best Chef: New York City (Five Boroughs)

Cosme Aguilar, Casa Enrique
Emma Bengtsson, Aquavit
Rawia Bishara, Tanoreen, Brooklyn, NY
Amanda Cohen, Dirt Candy
Billy Durney, Hometown Bar-B-Que, Brooklyn, NY
Sean Gray, Momofuku Ko
Brooks Headley, Superiority Burger
Joseph “JJ” Johnson, Henry at Life Hotel
Sohui Kim, Insa, Brooklyn, NY
Josh Ku and Trigg Brown, Win Son, Brooklyn, NY
Angie Mar, Beatrice Inn
Kyo Pang, Kopitiam
Erik Ramirez, Llama Inn, Brooklyn, NY
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, NY

Best Chef: Northeast (CT, MA, ME, NH, NY State, RI, VT)

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

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

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

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

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

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

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

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Charleen Badman, FnB, Scottsdale, AZ
Kevin Binkley, Binkley’s Restaurant, Phoenix
Jen Castle and Blake Spalding, Hell's Backbone Grill, Boulder, UT
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, CO
Nadia Holguin, Roland’s Cafe Market Bar, Phoenix
Ronnie Killen, Killen’s Steakhouse, Pearland, TX
Kaiser Lashkari, Himalaya, Houston
Steve McHugh, Cured, San Antonio
Trong Nguyen, Crawfish & Noodles, Houston
Jonathan Perno, Campo at Los Poblanos, Albuquerque, NM
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 (CA, HI, NV)

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