It’s that time of year again. The James Beard Foundation released its list of 2025 semifinalists, comprising hundreds of chefs and restaurant professionals across 25 categories. The official nominees will be announced April 2, followed by JBF’s annual restaurant and chef awards ceremony in June.

Over the years, many of these individuals have been featured in Flavor & The Menu. Below are 10 of the most recent stories with insights and anecdotes from this talented field.

JBF Semifinalists by Category

1. Amy Brandwein (Outstanding Chef) discusses Centrolina’s summertime Pomodoro Salad, featuring a bright pesto made with tarragon, basil and lemon zest.
2. Yohann Le Bescond (Outstanding Pastry Chef or Baker) shares the inspiration behind an eye-catching coconut shell dessert, filled with coconut cake, coconut mousse, bourbon-roasted pineapple and mango.
3. Charles Namba (Best Chef: California) recounts how a visit to a Japanese fast-food chain inspired Ototo’s popular Ode to Mos Burger.
4. Thai Dang (Best Chef: Great Lakes) details how Vietnamese ingredients can transform brunch waffles into a flavor adventure.
5. Joe Frillman (Best Chef: Great Lakes) offers colorful insights in imparting bright hues and briny flavor into agnolotti at Daisies.
6. Nick Zocco (Best Chef: Midwest) explains the finer points in blending the Old West with Mexican flavors in Uban Hill’s Bison Ribeye.
7. Atsushi “ATS” Kono (Best Chef: New York) describes how the combination of ground chicken thighs and duck yields a richer taste in Kono’s Tsukune skewers.
8. Nikhil Abuvala (Best Chef: South) explores the finer points in melding Japanese cuisine with Southern flair and hospitality.
9. Chris Prieto (Best Chef: Southeast) geeks out on barbecue sandwiches, including Prime Barbecue’s Full Nelson, with beef ribs, smoked-in-house sausage and hand-chopped pork shoulder.
10. DJ Flores (Best Chef: Southwest) champions the art of traditional tortilla-making, with his team at Milpa creating 500 fresh tortillas each morning.

For the full list of semifinalists and details on the next rounds, visit the James Beard Foundation.