2026 James Beard Semifinalists: LA’s Restaurant Stars

L.A.’s Vibrant Food Scene Celebrated as James Beard Semifinalists Announced

The James Beard Foundation revealed its 2026 Restaurant and Chef Awards semifinalists this week, showcasing the remarkable depth and diversity of Greater Los Angeles’ culinary landscape. From refined tasting menus to authentic barbecue, innovative bakeries, and exceptional hospitality, L.A. restaurants have earned recognition across the board.

The nominations reflect a significant shift in how the city approaches dining, moving beyond singular “scenes” or fleeting trends. As one observer noted, the current L.A. food scene is characterized by “a constant rotation of cultures, formats and chefs who know exactly what they’re trying to say.”

Best Chef: California – L.A. Standouts

Several Los Angeles chefs are vying for the coveted Best Chef: California award. Dave Beran of Seline in Santa Monica, recently featured among the city’s 10 Best New Restaurants, offers a fine dining experience described as “sharp and disciplined without being stiff.” Brian Dunsmoor, of Dunsmoor, champions American heritage cooking, serving dishes like ribeye and oysters alongside carefully curated wine pairings.

The duo of Sarah Hymanson and Sara Kramer at Kismet continue to define modern L.A. cooking with their fresh, bright flavors and Mediterranean influences, creating a space that embodies the city’s spirit. Charles Namba’s Camélia delivers polished, French and Japanese-inspired cuisine, including a notable croque madame and inventive cocktails.

A reminder of L.A.’s dedication to authentic barbecue comes from Andrew + Michelle Muñoz of Moo’s Craft Barbecue, recognized for their “patience and purpose.” Finally, Kwang Uh of Baroo stands out as a singular, fermentation-forward chef, representing the kind of innovative spirit L.A. actively supports.

Honoring Culinary Excellence: Outstanding Chef & Restaurant

The awards also recognize established leaders in the industry. Gilberto Cetina of Holbox is lauded as one of the city’s strongest seafood voices, maintaining a high level of quality despite a casual atmosphere. Niki Nakayama of n/naka remains a benchmark for artistry and discipline in L.A. fine dining, a standard “impossible to replicate.”

Antico Nuovo in Larchmont earned a nomination for Outstanding Restaurant, celebrated for its traditional pasta, rustic wood-fired meats, and commitment to building loyalty through consistency.

Rising Stars: Emerging Chefs

The next generation of culinary talent is also being recognized. Fátima Juárez of Komal is seen as a leading voice in L.A.’s evolving food scene, bringing bold, soulful flavors of Mexico City street food to the city using Mexican heirloom corn. José Olmedo Carles Rojas of Si! Mon in Venice is gaining national attention for his Central American-inspired dishes and cocktails.

New & Noteworthy: Best New Restaurants

L.A.’s newest dining destinations are making waves. Ki, tucked below a Little Tokyo parking structure, offers Chef Ki Kim’s “odyssey of New Korean cuisine.” RVR in Venice, led by Chef Travis Lett, has earned recognition for his deftness with vegetables.

Sweet Success: Outstanding Bakery + Pastry

The city’s bakers and pastry chefs are also in the spotlight. Gusto Bread in Long Beach, a neighborhood staple, is celebrated for its artisanal breads, pastries, and coffee, utilizing masa madre and housemade nixtamal. Hannah Ziskin of Quarter Sheets has cultivated a dedicated following for her exceptional pastry creations.

Beyond the Plate: Hospitality & Beverage Programs

Exceptional service and innovative drinks programs are also being honored. Providence on Melrose delivers innovative seafood alongside the “finest hospitality.” Ammatoli in Long Beach is recognized for its warmth, consistency, and dedication to customer care. Kato in Downtown L.A. offers a meticulously crafted Omakase-style multicourse experience. Caruso’s in Montecito provides an oceanfront dining experience with stunning Pacific views.

Leading the Industry: Restaurateur & Beverage Professionals

Holly Fox and Adam Weisblatt of Last Word Hospitality are nominated for Outstanding Restaurateur, recognized for their strategic approach to creating chef-driven, community-focused dining destinations like Found Oyster and The Copper Room.

The beverage scene is also thriving. Daisy in Sherman Oaks has been named Best New Bar, celebrated for its inventive Mexican “gastro-cantina” and margaritas. Jack Benchakul of Endorffeine is lauded as a distinct voice in coffee and drinks, while Jason Lee of Darling is recognized for his stylish and dialed-in beverage work.

L.A.’s semifinalist list is exciting because it shows depth. Now the question is the fun one: who survives the next cut when semifinalists become nominees, and which restaurants become the ones everybody’s chasing reservations for.