7 Semifinalists in 7 Dishes

Last month, the 2026 list of James Beard Awards semifinalists was announced in a field encompassing hundreds of chefs, operators, mixologists, restaurants and bars across more than two dozen categories. In celebration of these industry superstars, we’ve compiled a list of dishes from their repertoire that have been featured in Flavor & The Menu over the past few years.

While a nomination cannot be credited to any single item in a chef’s repertoire, we think these dishes exemplify the creativity, nuance and expertise that lead the industry.

Anthony Jones, executive chef, Dirty Habit

• JBF category: Emerging Chef
• Spotlight dish: Halibut with Crab Curry
• Details: seared and roasted halibut fillet atop a base of crab curry sauce (inspired by the spicy Beninese stew, ago glain) with coconut-miso plantain purée, red cabbage pikliz and deep-fried plantain fritters
• Chef’s take: “The flavor profile I wanted to achieve was the natural sweetness from the overripe plantains, umami and nutty notes from the purée, and sour notes from the fermented pikliz. Then the crab curry, which is aromatic, has a depth of spice from palm oil, grains of selim, uziza peppercorns and crab roe.”

James Galbraith, chef/owner, PostBoy

• JBF category: Best Chef: Great Lakes
• Spotlight dish: Donut Holes
• Details: Japanese milk bread dough fried to a golden crisp and tossed in a mix of togarashi and furikake and served with spicy ssamjang aïoli for dipping
• Chef’s take: “There’s a bit of nostalgia in serving donut holes, but the unexpected seasoning and sauce perfectly reflect PostBoy’s ethos: familiar forms with bold, worldly twists. It’s a craveable starter that fuses comfort and adventure in one bite-sized package.”

Yia Vang, chef/owner, Vinai

• JBF category: Best Chef: Midwest
• Spotlight dish: Deviled Eggs
• Details: devilled eggs filled with Thai basil sambal and crispy shrimp
• Chef’s take: “I love third-culture cooking, which sees the beautiful collision of two cultures to create a third. Growing up in Wisconsin and going to dive bars, there’s always a deviled egg on the menu, so ours offers an ode to Wisconsin. In our Hmong culture, an egg is a blessing, representing life.”

Missy Robbins, chef/owner, Lilia and Misi

• JBF category: Outstanding Chef
• Spotlight dish: Linguine (at Misi)
• Details: linguine combined with anchovy, garlic, parsley and a drizzle of colatura
• Editor’s take: “A simple-yet-stellar standout”—Katie Ayoub, Flavor & The Menu managing editor

Alex Henry, chef/owner, El Molina del Sureste

• JBF category: Best Chef: Midwest
• Spotlight dish: Cayos en Mole Blanco
• Details: seared scallops cooked in a white chocolate-based mole and topped with ground pepitas and shaved fennel crumbs
• Chef’s take: “I am proud of this dish because it is playful and shows how a classic Mexican technique can be used in new ways that are presentable and accessible.”

Hunter Evans, chef/owner, Elvie’s

• JBF category: Best Chef: South
• Spotlight dish: Wahoo in Corn
• Details: wahoo and aromatics steamed in a fresh corn husk, topped with a charred corn-squash-zucchini succotash and served tableside with a corn purée-jalapeño sauce
• Chef’s take: “The corn husk lends a subtle nutty corn flavor that pairs really well with the wahoo, which is lean, flaky and mild, with a sweet taste.”

Nick Bognar, chef/owner, Sado, Indo, Pavilion

• JBF category: Best Chef: Midwest
• Spotlight dish: Fingerling Potatoes
• Details: Steamed, dried and double-fried fingerling potatoes smothered in butter infused with a paste of kombu, soy, garlic and a reduction of sake and mirin
• Chef’s take: “The combination gives a potent umami that ends up tasting like aged Parmesan. People love this dish, but it’s kind of a secret banger.”

Find the full list of James Beard Awards semifinalists here. Finalists will be announced March 31 with the awards ceremony to follow on June 15.