Today, we are announcing our 2022 Restaurant and Chef Awards nominees in advance of the returning James Beard Awards® presented by Capital One. The nominees were announced today during a live ceremony at Casa Paloma at El Chorro in Paradise Valley, AZ. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, 2022, at the Lyric Opera of Chicago.

Nominees for the James Beard Foundation Media Awards which, includes Book, Broadcast Media, and Journalism, will be announced on Wednesday, April 27 at an in-person event in New York City. This is the first time the Foundation is holding an event dedicated to the Media nominee announcement.

Outstanding Chef
Reem Assil, Reem’s, Oakland and San Francisco, CA

Mashama Bailey, The Grey, Savannah, GA

Peter Chang, Peter Chang, VA and MD

Jason Vincent, Giant, Chicago

Rachel Yang and Seif Chirchi, Joule, Seattle

Outstanding Restaurant
Brennan’s, New Orleans

Butcher & Bee, Charleston, SC

Chai Pani, Asheville, NC

Parachute, Chicago

The Walrus and the Carpenter, Seattle

Emerging Chef
Angel Barreto, Anju, Washington, D.C.

Calvin Eng, Bonnie’s, NYC

Cleophus Hethington, Benne on Eagle, Asheville, NC

Serigne Mbaye, Dakar Nola, New Orleans

Edgar Rico, Nixta Taqueria, Austin

Crystal Wahpepah, Wahpepah’s Kitchen, Oakland, CA

Best New Restaurant
Angry Egret Dinette, Los Angeles

Bacanora, Phoenix

BARDA, Detroit

Dhamaka, NYC

Horn BBQ, Oakland, CA

Kasama, Chicago

Leeward, Portland, ME

Owamni, Minneapolis

Oyster Oyster, Washington, D.C.

Roots Southern Table, Farmers Branch, TX

Ursula, NYC

Outstanding Pastry Chef
Warda Bouguettaya, Warda Pâtisserie, Detroit

Margarita Manzke, République, Los Angeles

Claudia Martinez, Miller Union, Atlanta

Ruben Ortega, Xochi, Houston

Caroline Schiff, Gage & Tollner, NYC

Outstanding Baker
Maya-Camille Broussard, Justice of the Pies, Chicago

Atsuko Fujimoto, Norimoto Bakery, Portland, ME

Don Guerra, Barrio Bread, Tucson, AZ

Caroline Schweitzer and Lauren Heemstra, Wild Crumb, Bozeman, MT

Zak Stern, Zak the Baker, Miami

Outstanding Hospitality
Cúrate, Asheville, NC

House of Prime Rib, San Francisco

Hugo’s, Houston

Sylvia’s Restaurant, NYC

Ticonderoga Club, Atlanta

Outstanding Wine Program
The Four Horsemen, NYC

Frenchette, NYC

The Little Nell, Aspen, CO

Maydan, Washington, D.C.

Rebel Rebel, Somerville, MA

Outstanding Bar Program
Alley Twenty Six, Durham, NC

Attaboy, Nashville

barmini by José Andrés, Washington, D.C.

Julep, Houston

Nobody’s Darling, Chicago

Best Chef: California
Brandon Jew, Mister Jiu’s, San Francisco

Bryant Ng, Cassia, Santa Monica, CA

Sarintip “Jazz” Singsanong, Jitlada, Los Angeles

James Syhabout, Commis, Oakland, CA

Pim Techamuanvivit, Nari, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)
Omar Anani, Saffron De Twah, Detroit

Jason Hammel, Lula Cafe, Chicago

Noah Sandoval, Oriole, Chicago

John Shields and Karen Urie Shields, Smyth, Chicago

Erick Williams, Virtue Restaurant & Bar, Chicago

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA) 
Angel Barreto, Anju, Washington, D.C.

Amy Brandwein, Centrolina, Washington, D.C.

Jesse Ito, Royal Izakaya, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Chutatip “Nok” Suntaranon, Kalaya Thai Kitchen, Philadelphia

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) 
Dane Baldwin, The Diplomat, Milwaukee

Karen Bell, Bavette La Boucherie, Milwaukee

Jorge Guzmán, Petite León, Minneapolis

Gregory León, Amilinda, Milwaukee

Sean Sherman, Owamni, Minneapolis

Yia Vang, Union Hmong Kitchen, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)
Jose Avila, El Borrego Negro, Denver

Cody Cheetham, Tavernetta, Denver

Caroline Glover, Annette, Aurora, CO

Dana Rodriguez, Work & Class, Denver

Eric Skokan, Black Cat Farm Table Bistro, Boulder, CO

Best Chef: New York State 
Amanda Cohen, Dirt Candy, NYC

JJ Johnson, FIELDTRIP, NYC

Ayesha Nurdjaja, Shuka, NYC

Chintan Pandya, Dhamaka, NYC

Junghyun Park, Atomix, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Vien Dobui, CÔNG TỬ BỘT, Portland, ME

Tiffani Faison, Orfano, Boston

Courtney Loreg, Woodford Food & Beverage, Portland, ME

Nisachon Morgan, Saap, Randolph, VT

Damian Sansonetti, Chaval, Portland, ME

Best Chef: Northwest and Pacific (AK, HI, OR, WA) 
Carlo Lamagna, Magna Kusina, Portland, OR

Robynne Maii, Fête, Honolulu

Thomas Pisha-Duffly, Oma’s Hideaway, Portland, OR

Sheldon Simeon, Tin Roof, Kahului, HI

Mutsuko Soma, Kamonegi, Seattle

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Katie Button, Cúrate, Asheville, NC

Greg Collier, Leah & Louise, Charlotte, NC

Philip Krajeck, Rolf and Daughters, Nashville

Cheetie Kumar, Garland, Raleigh, NC

Ricky Moore, SALTBOX Seafood Joint, Durham, NC

Best Chef: South (AL, AR, FL, LA, MS, PR) 
Blake Aguillard and Trey Smith, Saint-Germain, New Orleans

Adam Evans, Automatic Seafood and Oysters, Birmingham, AL

Timothy Hontzas, Johnny’s Restaurant, Homewood, AL

Melissa M. Martin, Mosquito Supper Club, New Orleans

Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southwest (AZ, NM, NV, OK) 
Fernando Olea, Sazón, Santa Fe

Martín Rios, Restaurant Martín, Santa Fe

Salazar Brothers, La Guelaguetza, Albuquerque, NM

Giovanni Scorzo, Andreoli Italian Grocer, Scottsdale, AZ

Jamie Tran, The Black Sheep, Las Vegas

Best Chef: Texas
Tiffany Derry, Roots Southern Table, Farmers Branch, TX

Christine Ha and Tony J. Nguyen, Xin Chào, Houston

Quy Hoang, Blood Bros. BBQ, Bellaire, TX

Steven McHugh, Cured, San Antonio, TX

Iliana de la Vega, El Naranjo, Austin