Every year, the James Beard Awards shine a spotlight on the most talented chefs, restaurateurs, and culinary innovators across the country, celebrating their dedication to excellence in food and hospitality. A nomination for this prestigious award is a career-defining moment, recognizing not just skill in the kitchen but also creativity, leadership, and impact on the dining industry. The nominees represent a diverse and inspiring cross-section of the culinary world. 

These nominees will get whittled down to finalists on April 2. The James Beard Foundation will announce the winners June 16 at the Lyric Opera in Chicago. 

This year, Washington state professionals received the following semifinalist nominations: 

Outstanding restaurateur 

Best new restaurant 

Outstanding bakery 

Outstanding hospitality  

Outstanding wine and other beverages program 

Outstanding bar 

Best new bar 

Outstanding professional in beverage service 

  • Linda Milagros Violago, Canlis, Seattle 

Outstanding professional in cocktail service 

Best chef: Northwest & Pacific (AK, HI, OR, WA)   

  • Jay Blackinton, Houlme, Orcas Island 
  • Logan Cox, Homer, Seattle 
  • Aisha Ibrahim, Canlis, Seattle 

“I think having so many nominees for the James Beard Award is a testament to the hard work of many people trying to make great dining experiences in the toughest climate in the country,” said Anthony Anton, president and CEO of the Washington Hospitality Association. “It represents a testament to overcoming challenges and is truly a celebration of resilience and perseverance.”  

James Beard was an American chef often referred to as America’s First Foodie. Born in Portland, Oregon in 1903, he started out trying for a career in theater and the movies, but ultimately settled on starting a catering business in 1935.

He wrote what is believed to be the first cookbook devoted to cocktail food, Hors d’Oeuvre & Canapés. He also dedicated a whole cookbook to cooking outside, Cook it Outdoors. He went on to star in the first televised cooking show in 1946, contributed articles and columns to many magazines, and founded the James Beard Cooking School in 1955, one in New York City and one in his hometown of Seaside, Oregon. 

He died in 1985, leaving behind a legacy of culinary excellence for both the professional chef and the home cook. 

The awards have been presented in his honor since 1991. The last time someone from Washington state won a James Beard award was in 2020 when Rupee Bar in Seattle won for best design. Before that, Maria Hines, chef-owner of Seattle’s Tilth restaurant, won the James Beard Award for Best Chef: Northwest in 2009. 

This year, the foundation expanded the awards to include three new categories: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. 

Each winner receives a medal and a certificate, along with national recognition that often leads to increased visibility, business growth, and exciting new career opportunities.