2026 James Beard Award Nominations: MO/AD Tastemaker Edition

Fried Rice Collective
Angel Barreto

Chef Angel Barreto, executive chef and partner at DC’s acclaimed Anju, is a James Beard–nominated talent celebrated for his modern interpretations of Asian cuisine. Trained in both French and Korean kitchens, his passion for Thai food runs deep, having been shaped by immersive culinary travel and a profound respect for Thailand’s bold, balanced flavors. Named a Food & Wine Best New Chef and 2024 RAMMY Chef of the Year, Barreto brings the same curiosity and cultural reverence to Thai cuisine that has defined his award-winning career.

Travel with Angel.

Zachary Engel
Chicago, IL
Galit

While living and working in the Middle East, Chef Zach traded stories and recipes with immigrants from across the region. He traversed north-African foodways while preparing Moroccan dishes with friends in Israel, and fermented Shabbat kubaneh bread in the kitchen he shared with a Yemenite family. As a young cook in Tel Aviv, chef Zach learned the art of crafting perfect pita and hummus — and also labneh, halab and shawarma. In Chicago, he offers these plates with a friendly Midwestern caress, using local meats, dairy and produce.

Centrolina
Washington, D.C.
Amy Brandwein

Amy’s modern, ingredient-driven approach honors the spirit of Italy—particularly the northern regions like Piedmont—while celebrating the Mid-Atlantic’s bounty. Her restaurants have garnered national recognition from Esquire, the RAMMY Awards, and the James Beard Foundation, all reflecting her commitment to sustainability, simplicity, and elevated Italian flavors.

Travel with Amy.

Chubby Fish
Charleston, SC
James London

If you’ve been to Charleston, you know that restaurants live and die by the quality of their fish. But in a town swimming with seafood joints, Chef James London’s Chubby Fish stands out for its creativity and unique offerings. Guests line up daily to dine at the intimate, no-reservations restaurant.

Vicia
St. Louis, MO
Michael & Tara Gallina

Michael and Tara Gallina are the duo behind St. Louis–based Take Root Hospitality, known for acclaimed restaurants like Vicia, Winslow’s Table, and Bistro La Floraison. Michael’s culinary pedigree includes Blue Hill at Stone Barns, Eleven Madison Park, and kitchens in Spain and Sweden, while Tara brings deep expertise in hospitality and operations. Together, they share a reverence for Italy’s ingredient-driven cuisine and seasonal traditions. The Gallinas craft thoughtful, soulful dining experiences rooted in quality, sustainability, and connection.

Travel with Michael and Tara.

Providence
Los Angeles, CA
Michael Cimarusti

Think of top Los Angeles chefs, and one name comes to mind: Michael Cimarusti. He’s credited with elevating the city’s dining scene when he opened Providence in 2005. With three Michelin stars, his work has been celebrated by Jonathan Gold and Gourmet. Best of all, he brings genuine joy to Burgundy’s wines and culinary pleasures.

Travel with Michael.

Brasero
Chicago, IL
John Manion

John’s love of South American culture and cuisine started at an early age — eight years old to be exact, when his family moved to Sao Paulo, Brazil. Before long, he was learning the customs and cultures on travels across Argentina and South America. Now in Chicago, he is known for his live fire cooking. At Brasero, the beverage program leans into Argentina’s vinous and social traditions with Malbecs and mountain-grown whites chosen for acidity and restraint, vermouths and aperitivos meant to be shared, and cocktails that nod to parrilla culture rather than compete with it.

June Rodil
March
Houston, TX

June Rodil is a Master Sommelier and partner at Goodnight Hospitality, guiding wine and service across acclaimed restaurants including March. One of the few women in the Americas to hold the Master Sommelier title, she is known for pairing intellectual rigor with warmth—using wine as a way to tell stories, build connection, and deepen the experience at the table.

Travel with June.

Emma Lipp and Stephanie Reagor
Valley Bar & Bottle
Sonoma, CA

Emma and Steph are true disciples of the table—both of them have experienced firsthand the hard work of harvest and share an intimate understanding of their own backyards, where food begins, and how it’s shared. It’s that experience which allows them to create such incredible food experiences. Together, they bring a rare kind of hospitality, one that honors the people and places that make every meal possible.

Travel with Emma and Steph.

Thai Dang
HaiSous
Chicago, IL

Thai Dang is a culinary powerhouse who comes from humble beginnings. Born in Vietnam, he emigrated to the United States when he was 8 years old. Fast forward a few decades, and he’s established himself as one of the most respected Vietnamese-American chefs in the country.

David Utterback
Yoshitomo & Ota
Omaha, NE

Known for redefining Japanese cuisine in the Midwest, David’s work blends rigorous technique, Midwestern sourcing, and a restless curiosity shaped by global travel. Vietnamese flavors—especially broths, bright herbs, and fresh seafood—remain a quiet but formative influence, tied to the dishes that first expanded his sense of what food could be. For David, traveling to Vietnam is about rediscovering nostalgic flavors and letting the country guide what comes next.

Travel with David.

Yia Vang
Vinai
Minneapolis, MN

Yia Vang is the chef and storyteller behind Union Hmong Kitchen and the acclaimed restaurant Vinai. Named after the Thai refugee camp where he was born, the restaurant now stands among TIME’s 100 Best Places in the World for 2025. He elevates Hmong flavor traditions with emotional clarity—especially his parents’ refugee legacy—and a deep reverence for regional stories. Vinai’s rapid rise has been marked by features in the New York Times, Eater, and Bon Appétit, embedding Hmong heritage at the heart of American culinary innovation.

Travel with Yia.

Mads Refslund
Ilis
Brooklyn, NY

Chef Mads Refslund rose to international fame as the co-founder of Copenhagen’s landmark restaurant Noma, and is widely celebrated as a pioneer of “New Nordic” cuisine. At his New York hotspot ILIS, Chef Mads treats food as something elemental, ancient, natural: forest-floor ingredients warmed over wood fires, or fermented with herbs in simple salt-brines, with courses “plated” on shells or stones.

Logan Cox
Homer
Seattle, WA

Chef Logan Cox is the acclaimed chef-owner of Seattle’s beloved Restaurant Homer, a Mediterranean-inspired gem known for its inventive wood-fired cuisine, warm hospitality, and signature soft serve. Homer reflects Logan’s passion for bold flavors and reverence for seasonal ingredients. Logan brings a deep love of Mediterranean foodways to life in every dish—including those rooted in Moroccan spice, warmth, and generosity.

Travel with Logan.

Jeff Chanchaleune
Bar Sen
Oklahoma City, OK

Jeff Chanchaleune is the chef-owner of Oklahoma City’s acclaimed Laotian restaurants Ma Der and BAR SEN. Known for bringing Lao cuisine into the national conversation, Jeff’s work is deeply personal. Thailand, especially the North, is part of his family story, shaping the flavors, memories, and hospitality that define his cooking.

Travel with Jeff.