The votes for 2025 are in: Six L.A. chefs, restaurants, bars, bakeries and writers have been named James Beard Awards finalists. Known widely as the “Oscars of food,” the awarding body recognizes chefs, restauranteurs, bar directors, authors and journalists across the nation.
While the restaurant and chef awards were first announced on April 2, the media awards weren’t announced until today. Whittled down from 16 semifinalists, just three L.A. County chefs, restaurants and bakeries have advanced to the final round: Kato’s Jon Yao in “Best Chef: California” category; Redbird’s Tobin Shea in “Outstanding Professional in Cocktail Service”; and Gusto Bread in Long Beach—which I consider one of the city’s best bakeries, and totally worth the drive—for “Outstanding Bakery.”
In the media category, three local journalists from the Los Angeles Times have picked up nominations. Critic Bill Addison received a nomination in “Dining and Travel” for his guide to San Francisco and columnist Jenn Harris was also recognized for her work in the “Craig Claiborne Distinguished Criticism” category. In “Home Cooking,” senior editor Danielle Dorsey received a nomination for her recipe and reporting package on Black Thanksgiving traditions.
Within Southern California, a few of our neighbors in Orange County also picked up nominations: Anaheim tiki bar Strong Water (Outstanding Wine and Other Beverages Program) and Daniel Castillo of San Juan Capistrano’s Heritage Barbecue (Best Chef: California).
The James Beard Foundation’s annual awards “recognize exceptional talent in the culinary and food media industries.” For 2025, the 35th edition, the foundation has added three new bar-focused categories. Last year, Lord Maynard Llera of Kuya Lord won “Best Chef: California” for his chef-driven, fast-casual Filipino food in East Hollywood.