The James Beard Foundation® Announces Talent and Chef Lineup for the 2026 James Beard Awards® Weekend in Chicago

The James Beard Foundation® has announced the host, presenter, and culinary talent participating at this year’s James Beard Awards® ceremonies presented by American Express and Resy.

This year marks a major milestone—the James Beard Foundation’s 40th anniversary. The three Awards ceremonies will commemorate the organization's four decades of championing the independent restaurant industry and shaping American food culture, while honoring—through these awards—the chefs, restaurateurs, and food media professionals whose work documents the people, cuisines, and stories that define the nation's culinary landscape. The weekend will feature food media personalities, James Beard Award-winning and -nominated talent, Foundation program alumni, and leaders from across the independent restaurant industry.

"The James Beard Awards weekend is one of the biggest moments of the year for the culinary industry—a rare chance for the people who define American food culture to come together in celebration," said Clare Reichenbach, CEO, James Beard Foundation. "As the James Beard Foundation marks our 40th year, we're especially proud to welcome an extraordinary group of hosts, presenters, and chefs to Chicago, showcasing the exceptional talent, vision, and creative energy that make our culinary community so vibrant."

June 13, 2026: Media Awards at Art Institute of Chicago

The Media Awards include a theater-style seated ceremony, honoring Book, Broadcast Media, and Journalism winners from across the country. James Beard Awards Winner® Andrew Zimmern, Chef, Writer, Emmy-Winning Creator and Cultural Anthropologist will host the ceremony. In addition, Abena Anim-Somuah, Hailee Catalano, Gregory Gourdet, Francis Lam, Randy Lau, Toni Tipton-Martin, and other luminaries from across food media will present.

A walk-around tasting reception will immediately follow the ceremony, highlighting James Beard Awarded chefs and other luminaries from the Chicago culinary scene:

• James Beard Award Semifinalist® Marcos Carbajal (Carnitas Uruapan, Chicago, IL): Carnitas Taco Surtido with Assorted Salsas
• James Beard Award Nominee® Thai Dang (Crying Tiger and HaiSous, Chicago, IL): Prawn Toast Youtiao with Herb Nam Jim
• Arshiya Farheen (Verzênay Chicago, Chicago, IL): Cardamom Mousse with Carrot Halwa and Saffron Crisp
• James Beard Award Nominee® Norman Fenton (Cariño, Chicago, IL): Oyster Michelada
• James Beard Award Semifinalist® Sarah Mispagel (Loaf Lounge, Chicago, IL): Oatmeal Cream Pie
• Becky Carson and Emidio Oceguera (Cerdito Muerto, Chicago, IL): Calabaza Marinada Tostada Azul with Sikil Pak, Escabèche de Ejotes, and Aceite de Cilantro
• Tigist Reda (Demera Ethiopian Restaurant, Chicago, IL): Hilbet and Silsi > Fava Beans with Red Lentils and Fenugreek Flour; with Onion, Garlic, Tomato, and Berbere on Injera
• Cliff Rome (Peaches Restaurant and Rome’s Joy Catering, Chicago, IL): North African Lamb Meatball with Spicy Tomato Sauce and Peach-Glazed Microgreens
• James Beard Award Semifinalist® James Sanders and Nick Kleutsch (Sanders BBQ Supply Co., Chicago, IL): Choice Smoked Beef Brisket on Five-Cheese Macaroni*
• James Beard Award Winner® Sarah Stegner (Prairie Grass Cafe, Chicago, IL): Slow-Braised Niman Ranch Regenerative Organic Certified® Beef Brisket with Spring Garlic, Chives, and Leeks

June 14, 2026: Impact Awards at The Dalcy

The Impact Awards—an Achievement Award program born out of the James Beard Foundation’s impact and advocacy work—will honor changemakers and visionaries working to create a more equitable, sustainable, and economically viable restaurant industry and food system.

The ceremony and luncheon will be hosted by Chef, Educator, Author, Activist and James Beard Leadership Award Winner Sean Sherman.

The event will feature a coursed menu from Chef Bootcamp Alum and James Beard Awards Semifinalist® David Viana of James Beard Awards Semifinalist® Lita, Aberdeen Township, NJ  in partnership with CJ Jacobson (Aba, Chicago, IL; Austin, TX; Nashville, TN and Ēma, Chicago, IL, Glenview, IL, Austin, TX) and Eric Santoyo (Aba and The Dalcy, Chicago, IL):

• Bread Service: Rissóis de Camarão > Shrimp Turnovers; Pelican Bread Sourdough with Housemade Butter
• First Course: Marinated Peppers with Black Garbanzo Beans, Walnut Tarator, Cinnamon, Pennyroyal Herb, and Coriander
• Second Course: Pez Espada > Swordfish with Preserved Lemon Ajo Blanco, Sherry Caramel, Cauliflower, Puffed Black Rice, Marcona Almonds, and Pickled Grapes
• Alternative Second Course: Cauliflower Steak with Preserved Lemon Ajo Blanco, Sherry Caramel, Cauliflower, Puffed Black Rice, Marcona Almonds, and Pickled Grapes
• Third Course: Sweet Potato Natillas with Strawberry–Tomato Sorbet, Smoked Paprika Caramel, Manchego Crumble, and Sweet Potato Chips
• Alternative Third Course: Sweet Potato Natillas with Strawberry–Tomato Sorbet, Smoked Paprika Caramel, Crumble, and Sweet Potato Chips

The Impact Awards luncheon will exclusively pour wines from Gérard Bertrand, acclaimed French winemaker of the South of France and global leader in biodynamic viticulture.

June 15, 2026: Restaurant and Chef Awards at The Lyric Opera and After Party at Union Station

The Restaurant and Chef Awards feature red carpet arrivals and an Awards ceremony at Chicago’s Lyric Opera, honoring excellence across the independent restaurant industry. A walk-around tasting reception featuring Awards-recognized chefs from around the country will be held at Union Station immediately following the event.

Author, Producer, and Top Chef Judge Gail Simmons will host the ceremony, joined by presenters:

• James Beard Award Winner® and Host of Bravo’s Top Chef Tom Colicchio, as well as Top Chef Season 23 Winner
• Actress, Writer, Producer Issa Rae (Insecure, Barbie, American Fiction)
• Actor Luke Tennie (Shrinking, The Pitt, Abbot Elementary)
• Killer Mike and El-P of Run the Jewels
• And other James Beard Award-winning chefs and luminaries from across the culinary industry: Bleu Adams, Karen Akunowicz, Michael Anthony, Michelle Bernstein, Kevin Boehm, Elizabeth Falkner, Daniel Humm, Emily Luchetti, Beverly Kim and Johnny Clark, Drew Nieporent, Sean Sherman, Erick Williams, Jungsik Yim, Andrew Zimmern, and others.

In addition, James Beard Award Winner® and celebrated chef and food media personality Gregory Gourdet and global food and travel expert and television personality Nilou Motamed will host a “live from the red carpet” show—guiding audiences through arrivals and the evening’s celebration of culinary excellence.

The ceremony includes a special VIP dinner featuring James Beard Award Winner® Michael Anthony (James Beard Award Winner® Gramercy Tavern, NYC):

• Passed Hors D’oeuvres:
  • Beets and Radishes > Skewers of Roasted Beets and Thinly Sliced Radishes with Spicy Mayo
  • Potato Puffs and Olives > Fried Potato Dauphine with Olive–Anchovy Tapenade on Chiffonade Lettuce  
  • Leek Tart with Pickled Ramps and Herbs on Grated Cloth-Bound Cheddar
  • Chicken Liver Mousse with Marinated Prune on Housemade Spelt Cracker
  • Citrus-Cured Salmon with Salmon Roe and Chives in Cucumber Cup
• Dinner:
  • First Course: Asparagus Salad with Cara Cara Orange Segments, Mizuna Greens, and Yogurt–Ginger Dressing
  • Second Course: Smoked Trout Filet with Kohlrabi Purée, Pickled Cipollini Onions, and Trout Roe
  • Third Course: Braised Beef Short Ribs with Pan-Roasted–Bok Choy, Braised Chickpeas, and Green Curry Sauce
  • Dessert Course: Lemon Custard Cake with Buttermilk and Pistachio

The walk-around tasting reception will feature bites from James Beard Award winners, nominees, and semifinalists from around the country, including:

• James Beard Award Winner® Thomas Bille (Belly of the Beast, Spring, TX): Baja Kanpachi Tostada with Avocado, Napa Cabbage, Morita Mayonnaise, and Sunflower Salsa Macha
• James Beard Award Semifinalist® Brandon Carter (Common Thread, Savannah, GA and Farm, Bluffton, SC): May River Blue Crab with Carolina Gold Rice, Sofrito, Tiger Salad, Habanero, and Crispy Bits
• James Beard Award Nominee® Giovanni Cervantes (Taqueria Ramirez, Brooklyn, NY): Ramirez Suadero Bite > Corn Tortilla with Beef Suadero Confit, Onion, Cilantro, and Salsa Roja 
• James Beard Award Semifinalist® Sam Diminich (Your Farms, Your Table, and Restaurant Constance, Charlotte, NC): Steelhead Trout with Turmeric, Tomatoes, and Nectarines
• James Beard Award Nominee® Ryan Fernandez (Southern Junction Barbecue, Buffalo, NY): Brisket Biriyani > Smoked Creekstone Farms Brisket, Basmati Rice, and Pineapple Slaw with Spicy Mint Sauce
• James Beard Award Semifinalist® Tahnee Francis (Naija Wife Kitchen, Oklahoma City, OK): Egusi Soup with Curry Rice > Red Palm Oil–Fried West African Melon Seeds with Spinach and Goat Meat Over Curry-Infused Rice
• James Beard Award Semifinalists® Fasicka and Patrick Hicks (Smoke’N Ash BBQ, Arlington, TX): Beef Brisket Burnt End–Injera Nachos
• James Beard Award Semifinalist® and Chef Bootcamp Alum Linda Huang (The Hummingbird’s Kitchen, Bozeman, MT): Wood Ear Mushroom with Tofu Skin Salad
• James Beard Award Nominee® David Jackman (Wildweed, Cincinnati, OH): Striped Chicken Tortelli with Smoked Shrimp, Fried Shallots, Herb Salad, and Nuoc Cham–Style Sauce
• James Beard Award Semifinalist® and Chef Bootcamp Alum Lordfer Lalicon (James Beard Award Semifinalist® Kaya, Orlando, FL): Kare-Kare Terrine > Oxtail Terrine with Roasted Peanut Jus, Bagoong Caramel, Soy-Pickled Eggplant, Long Bean Relish, and Sourdough Pumpernickel Pandesal
• James Beard Award Semifinalist® and Women’s Entrepreneurship Leadership Alum Lavanya Mahate (Saffron Valley Restaurants, Salt Lake City, UT): Railway Butter Chicken Arancini > Tandoor-Grilled Chicken–Saffron Rice Croquette with Silken Makhani Sauce and Pickled Root Vegetable Salad
• Sara Malphrus (presented by McCormick for Chefs®): Flavor of the Year: Black Currant Tart with Speck & Aged Manchego
• James Beard Award Semifinalist® Nicole Nocella (Stalk, Dover, NH): Farm Beet with Toasted Sesame Aïoli, Roasted Cashews, Mint, Cilantro, Togarashi, and Ginger–Mirin Vinaigrette
• James Beard Award Semifinalist® Jasmine Norton (The Urban Oyster, Baltimore, MD): Crispy Rice, Marinated Oyster, and Champagne Mignonette with Lemon Crème Fraîche, and Chive Oil
• James Beard Award Nominee® Sujan Sarkar and Sanchit Sahu (James Beard Award Semifinalist® NADU, Chicago, IL): Jackfruit Chettinad with Thatte Idli, Garlic Chutney, Curry Leaf, and Coconut
• Thorsten Senguetta (Windstar Cruises, Miami, FL): Sashimi Salad with Chili Oil, Pickled Cucumber, Crispy Shallots, Sesame, and Apple–Miso Dressing
• James Beard Award Semifinalist® Kari Shaughnessy (James Beard Award Nominee® Hayward Restaurant, Carlton, OR): Fermented Squash Bread with Fromage Blanc and Snap Pea Salad
• James Beard Award Nominee® David Utterback (James Beard Award Semifinalist® Yoshitomo, Omaha, NE): Scallop Carbonara > Scallop, XO, Yuzu Yolk, Dashi, Chive, Parmesan, and Nori Tartlet
• James Beard Award Nominee® Eleazar Villanueva (James Beard Award Nominee® Joël Robuchon, Las Vegas, NV): Le Caviar en Infusion de Corail Anisé en Surprise > Caviar with Fennel Cream Served as a Surprise

For their inaugural year as presenting partners of the Awards, Resy will pop up a bespoke piano bar within the reception space at Union Station. Featuring live music, lounge seating, cocktails by Please Don’t Tell (James Beard Award Winner®, Outstanding Bar Program, 2012), wine selections by Kosta Browne, and food by Chef Mashama Bailey (James Beard Award Winner®, 2019 Best Chef: Southeast; 2022 Outstanding Chef), the experience will welcome ceremony attendees and the night’s winners.

*Please note that additional talent may be added and menu items may be subject to change.

2026 Awards Ceremonies Livestreams 

• For the first time ever, the 2026 James Beard Restaurant and Chef Awards will be live-streamed on Bon Appétit on the evening of Monday, June 15.
• The James Beard Media Awards will be live-streamed on the James Beard Foundation’s YouTube on the evening of Saturday, June 13.

Awards Box Office

Tickets for the James Beard Awards ceremonies in Chicago can be purchased here.