On Monday, June 15, the James Beard Foundation Awards took place in Chicago. It has been 32 years since Dean Fearing won the Best Chef: Southwest award, and that was the last medal that Dallas took home. Sadly, that streak was not broken at the 2026 awards.
Maggie Huff at Lucia was a nominee for Outstanding Pastry Chef or Baker, but lost early in the ceremony. Scott Girling of Osteria Il Muro in Denton was up for Outstanding Chef: Texas, but lost to Everlyn Garcia and Henry Lu of Jun in Houston.
While North Texas didn’t bring home any awards, the region was still well represented throughout the James Beard season. Chef Misti Norris was selected for the Beards’ Taste America 2026-2027 TasteTwenty Chefs cohort, a group of industry “ones to watch” who will represent their cities at a series of events and dinners hosted by the foundation. Participants are chosen for both their culinary achievements and their commitment to creating positive change. cohort, a selection of “ones to watch” in the industry who will represent Dallas at a series of events and dinners hosted by the foundation. Participants are selected for their work in the kitchen and their work for positive change.
Earlier in the awards cycle, several North Texas chefs and restaurants earned semifinalist recognition. Elizabeth Blau of Crown Block made the long list for Outstanding Restaurateur, an honor that recognizes the restaurants managed by her company, Blau + Associates. She was joined by Far-Out, whose kitchen is led by multiple-time nominee Misti Norris, in the Best New Restaurant category; Starship Bagel for Outstanding Bakery; Ayahuasca Cantina for Outstanding Bar; and Gabe Sanchez of Midnight Rambler, Saint Valentine, and Black Swan, who received his first nomination for Outstanding Professional in Cocktail Service. Patrick Hicks and Fasicka Hicks of Smoke’N Ash BBQ in Arlington, along with Masayuki Otaka of Mabo, were also recognized in the Best Chef: Texas category…