Yes, chef, these are the Chicago’s James Beard Award winners and semifinalists for 2025.
The 35th annual James Beard Awards, held on June 16 at the Lyric Opera of Chicago, celebrated the nation’s culinary excellence, with Chicago’s vibrant food scene earning significant recognition. From innovative bars to time-honored barbecue joints, the city’s diverse culinary landscape was honored across multiple categories.
Chicago’s 2025 James Beard Award Winners
Outstanding Bar: Kumiko
Located in the West Loop, Kumiko, led by mixologist and creative director Julia Momosé, was awarded Outstanding Bar. Known for its Japanese-inspired cocktails and elegant ambiance, Kumiko has been a staple in Chicago’s bar scene. In her acceptance speech, Momosé highlighted the bar’s diverse team, stating, “At Kumiko, we remember every day that we are children of immigrants. Anyone who ever felt they don’t belong in this world, you do.”
Best Chef: Great Lakes – Noah Sandoval, Oriole
Chef Noah Sandoval of Oriole, a two-Michelin-starred restaurant in the West Loop, received the Best Chef: Great Lakes award. Known for its contemporary American tasting menu, Oriole has been a beacon of fine dining in Chicago since its establishment in 2017. Sandoval, focusing on his mental health, did not attend the ceremony but shared a heartfelt message emphasizing the importance of community and resilience in the culinary industry.
America’s Classics: Lem’s Bar-B-Q
Lem’s Bar-B-Q, a South Side institution since 1954, was honored with the America’s Classics award. Famous for its rib tips cooked in distinctive aquarium smokers, Lem’s has been a cornerstone of Chicago’s barbecue scene. Carmen Lemons, representing the current generation, emphasized her commitment to preserving the family legacy and training the younger generation, continuing to use traditional smoking techniques with real charcoal and hickory wood.
Chicago’s 2025 James Beard Award Finalists
Chicago’s culinary talent was well-represented among the finalists, showcasing the city’s diverse and innovative food scene.
Outstanding Restaurant: Galit
Galit, located in Lincoln Park, was a finalist for Outstanding Restaurant. Known for its modern Middle Eastern cuisine, Galit has been praised for its inventive dishes and warm hospitality.
Best Chef: Great Lakes Finalists
- Thai Dang, HaiSous Vietnamese Kitchen
- Chris Jung and Erling Wu-Bower, Maxwells Trading
These chefs have been recognized for their exceptional culinary skills and contributions to Chicago’s dining landscape.
Chicago’s 2025 James Beard Award Semifinalists
Chicago’s emerging culinary talents and establishments were acknowledged as semifinalists, reflecting the city’s dynamic food culture.
Outstanding Chef: Lee Wolen, Boka
Chef Lee Wolen of Boka was recognized for his outstanding contributions to the culinary world, bringing contemporary American cuisine to new heights.
Emerging Chef: Jacob Potashnick, Feld
Jacob Potashnick of Feld was named an Emerging Chef semifinalist, highlighting his innovative approach and promising future in the industry.
Best New Restaurant: Cariño
Cariño earned a semifinalist spot for Best New Restaurant, showcasing its unique offerings and quickly becoming a favorite in Chicago’s dining scene.
Outstanding Pastry Chef or Baker: Leigh Omilinsky, Daisies
Leigh Omilinsky of Daisies was recognized for her exceptional pastry creations, contributing to the restaurant’s acclaim.
Outstanding Wine and Other Beverages Program: Elske
Elske was acknowledged for its outstanding wine and beverage program, enhancing the dining experience with carefully curated selections.
Best New Bar: Bisous and Truce
Bisous and Truce were semifinalists for Best New Bar, reflecting Chicago’s vibrant and evolving bar scene.
Outstanding Professional in Beverage Service: Thomas Kakalios, Asador Bastian
Thomas Kakalios of Asador Bastian was recognized for his exceptional service and expertise in beverage offerings.
Outstanding Professional in Cocktail Service: Christopher Marty, Best Intentions
Christopher Marty of Best Intentions was acknowledged for his creativity and excellence in cocktail service.
Best Chef: Great Lakes Semifinalists
- Marcos Ascencio, Mariscos San Pedro
- Diana Dávila, Mi Tocaya Antojería
- Bo Fowler, BiXi Beer
- Joe Frillman, Daisies
- Lamar Moore, ETC.
- Sujan Sarkar, Indienne
- Zeeshan Shah and Yoshi Yamada, Superkhana International
These chefs have been celebrated for their culinary excellence and contributions to the Great Lakes region’s dining scene.
The 2025 James Beard Awards highlighted Chicago’s rich and diverse culinary landscape, honoring both established institutions and emerging talents. From the innovative cocktails at Kumiko to the time-honored barbecue of Lem’s Bar-B-Q, the city’s food scene continues to thrive and evolve. As Chicago remains the official home of the James Beard Awards through 2027, the city’s culinary community looks forward to continuing its tradition of excellence and innovation.
