The James Beard Foundation announced the semifinalists for its 2025 Restaurant and Chef Awards on Wednesday, and Chicago saw 22 restaurants, chefs and bars qualify.
These awards, which are among the most prestigious in the American culinary industry, celebrate their 35th anniversary this year.
“As we mark this important milestone, we are committed to realizing our vision of an independent, vibrant restaurant industry that is a cornerstone of American culture, community and economy; and works toward a better food system,” said Clare Reichenbach, CEO of the James Beard Foundation.
This year, there are three new beverage-focused categories, and Chicago has semifinalists in each: Bisous et Truce for Best New Bar, Asador Bastian’s Thomas Kakalios for Outstanding Beverage Service Professional, and Christopher Marty from Best Intentions for the Outstanding Beverage Service Professional. Cocktail service.
Chicago continues to be strongly represented in the Best Chef: Great Lakes regional category, which highlights chefs from Illinois, Indiana, Michigan and Ohio. Chicago’s semifinalists were Marcos Ascencio of Mariscos San Pedro; Thai Dang from HaiSous; Diana Dávila of Mi Tocaya Antojería; Bo Fowler of BiXi Beer; Joe Frillman of Marguerites; Chris Jung and Erling Wu-Bower of Maxwells Trading; Lamar Moore of ETC.; Noah Sandoval of Oriole; Sujan Sarkar from Indian; and Zeeshan Shah and Yoshi Yamada of Superkhana International.
Other notable Chicago semifinalists include mainstays such as Daisies and Boka as well as newer spots such as Feld and Cariño.
Last year, Lula Cafe was Chicago’s only Beard Award winner, receiving the honor in the outstanding hospitality category.
The complete list of Chicago Beard semifinalists
Exceptional restaurateur: Brian Jupiter and Aaron Torricelli of Pioneer Tavern (Frontier and Ina Mae Tavern)
Exceptional chef: Lee Wolen of Boka
Exceptional restaurant: Galit
Emerging leader: Jacob Potashnick of Feld
Best new restaurant: Carino
Exceptional pastry chef or baker: Leigh Omilinsky of Daisies
Exceptional wine and other beverage program: Elske
Exceptional bar: Kumiko
Best new bar: Kisses and Truce
Outstanding Beverage Service Professional: Thomas Kakalios by Asador Bastian
Exceptional Cocktail Service Professional: Christopher Marty with the best intentions
Best Chef: Great Lakes (Illinois, Indiana, Michigan and Ohio): Marcos Ascencio de Mariscos San Pedro; Thai Dang from HaiSous; Diana Dávila of Mi Tocaya Antojería; Bo Fowler of BiXi Beer; Joe Frillman of Marguerites; Chris Jung and Erling Wu-Bower of Maxwells Trading; Lamar Moore of ETC.; Noah Sandoval of Oriole; Sujan Sarkar from Indian; and Zeeshan Shah and Yoshi Yamada of Superkhana International.
Winners will be announced at a ceremony June 16 at the Lyric Opera of Chicago.
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