The culinary world was buzzing on Monday night when some of the brightest stars in the industry gathered for the prestigious James Beard Awards ceremony. The winners of the 2025 Restaurant and Chef Awards were crowned at the Lyric Opera of Chicago—and it was an evening packed with talent, heartfelt tributes, and well-deserved recognition for the trailblazers shaping the future of hospitality.
A massive congratulations to all the winners and nominees whose dedication and passion continue to elevate the dining experience for everyone.
Beyond the cheers and accolades, the acceptance speeches revealed some powerful, recurring messages. We heard gratitude for the teams that pour their hearts into service every day. We heard stories of perseverance. And we heard about the power of taking care of one another through food and hospitality.
Read on for the pivotal stories the winners shared about their paths forward in this industry.
Tastes of home
Some of the most powerful moments of the night came from chefs reflecting on their personal journeys—often shaped by immigration, family sacrifice, and building something from the ground up.
“We all deserve the freedom to pursue our dreams and to determine our own futures…” – Jon Yao, Kato, Best Chef: California
“This whole thing is the immigrant dream, immigrant story.” – Carlos Delgado, Causa and Amazonia, Best Chef: Mid Atlantic
Their stories were a reminder that the industry is built on many different backgrounds, perspectives, and lived experiences. The dining experiences we love so much are shaped by people who bring their culture and history to the table every day.
Hospitality, the unsung hero
We heard over and over: great service isn’t an afterthought, it’s the first thought. The best dining rooms wrap guests in a feeling that’s hard to measure but easy to remember.
“Kumiko was born from a belief that hospitality could be quiet, precise, and powerful.” – Julia Momosé, Kumiko, Outstanding Bar
Arjav Ezekiel, Karyn Thomas, and other winners also reflected on what hospitality means – not just something offered to guests but something practiced among teams.
Grit turns to gold
Many honorees spoke to the long nights, tight budgets, and those “what are we thinking?” moments before opening day. Hearing them finally exhale on stage was a poignant reminder of how far they’ve come and just how much it takes to reach that point.
“There were so many moments opening this restaurant when we looked at each other and laughed, saying, ‘I can’t believe we just pulled this off.’” — Bûcheron team, Best New Restaurant
From raising families while running restaurants to carving a path in a competitive landscape, these chefs have built their brands plate by plate, often without a safety net.
Community is everything
From stage-bound shout-outs to heartfelt thank-yous, many winners made one thing clear: no one does this alone. Behind every dish there is a team of farmers, cooks, dishwashers, servers, family—each playing a part in the show.
“To the Peninsula team…you’re family. I appreciate so much that you show up and give all of your effort every day.” – Jake Howell, Peninsula, Best Chef: Southeast
“…if you are new to this country and you don’t speak the language – the hospitality industry is here for you. If you’re a single parent and you need a flexible schedule, we’re here for you. If you need a second chance because maybe you were incarcerated or just made some mistakes, hospitality is here for you, and I love that the James Beard Foundation gives this beautiful industry this night. Thank you.” – Bobby Stuckly, Frasca, Outstanding Restaurant
This industry doesn’t just feed people, it holds them up. It builds teams, opens doors, offers second chances, and turns hard work into something bigger. That’s the power of hospitality.
Believe in yourself
Almost every winner took a moment to reflect on what it took to get here: the internal work of backing yourself before anyone else did. Especially in a field full of scrutiny, self-belief stood out as the quiet but powerful driver.
“I want to dedicate this award to having confidence in owning what you do as a craft” – Phila Lorn, Mawn, Emerging Chef
It was a reminder that success starts long before the spotlight, with the decision to keep going, stay true, and take your work seriously.
Congratulations to all of the 2025 James Beard Award winners
