Zak Baker, the chef behind Ca’Lucchenzo in Wauwatosa, has snagged a semifinalist spot for the 2026 James Beard Foundation Awards in the Best Chef: Midwest category. The honor puts a national spotlight on the cozy, pasta-obsessed restaurant just as the crowded field starts to get trimmed to finalists in the coming weeks, and it has the potential to seriously boost the suburban spot’s visibility across the region.
The official semifinalist list from the James Beard Foundation names Baker among the Best Chef: Midwest contenders. That category pulls in talent from states like Wisconsin, Minnesota and Missouri, so Baker is now in the mix with chefs from Minneapolis, St. Louis and other Midwest dining hubs. The semifinalist announcement is the first cut in a process that will lead to a smaller list of finalists later this spring.
FOX6 Milwaukee reported that Baker stopped by the station’s WakeUp show to chat about the nomination and walk viewers through Ca’Lucchenzo’s tight but busy kitchen. The segment framed the recognition as part of a broader surge of local culinary attention this year and gave TV audiences a look at the pastas and small plates that helped secure the nod. The coverage also pointed out how quickly a semifinalist mention can turn into fresh buzz and a bump in business.
Milwaukee-area momentum
Local reporting notes that Baker is not the only area name on the James Beard radar this year, with additional semifinalists coming from Milwaukee, Madison and Appleton, as detailed by Milwaukee Magazine. Food writers say this recurring recognition has steadily elevated Milwaukee’s reputation as a dining city and helped attract both curious diners and kitchen talent. On the ground, the immediate impact for nominated restaurants is often simple and very noticeable: reservation books fill up fast.
About Ca’Lucchenzo
Ca’Lucchenzo is a small pastificio and enoteca at 6030 W. North Ave. in Wauwatosa, run by Zak and Sarah Baker, according to the Shepherd Express. The menu centers on housemade pasta and seasonal northern Italian flavors, and the restaurant has quietly built a loyal crowd since opening in the former Juniper 61 space. The Bakers draw on experience in other well-regarded local kitchens to keep the offerings focused and tightly seasonal, which regulars say is a big part of the appeal…