Dallas-Fort Worth is staking its claim on the national culinary map, with several local chefs, restaurants, and bars earning semifinalist nods for the 2026 James Beard Awards, announced this morning.
Leading the way in the Best Chef: Texas category are three DFW-area talents: Masayuki Otaka of Mabo in Dallas, whose precise and inventive Japanese cuisine continues to set a high bar; Scott Girling of Osteria Il Muro in Denton, a master of Italian-inspired, ingredient-driven dishes; and Patrick Hicks of Smoke’N Ash BBQ in Arlington, representing the city’s rich tradition of smoked meats elevated with modern technique.
DFW’s talent is well represented in other categories, too. Far-Out in Dallas earns a semifinalist spot for Best New Restaurant, reflecting the city’s dynamic neighborhood-driven dining culture. Pastry talent is on full display with Maggie Huff of Lucia in Dallas receiving a nod for Outstanding Pastry Chef or Baker, and Starship Bagel earning recognition in the Outstanding Bakery category, underscoring the region’s artisanal baking scene.
The city’s cocktail and bar scene is also making waves. Gabe Sanchez of Midnight Rambler in Dallas is recognized for Outstanding Professional in Cocktail Service, while Ayahuasca Cantina receives a nod for Outstanding Bar, spotlighting the creativity and craft shaping DFW’s nightlife and beverage culture.
Together, these semifinalists reflect the breadth of Dallas-Fort Worth’s culinary talent. The next step comes Tuesday, March 31, when finalists will be announced, leading up to the James Beard Restaurant and Chef Awards Ceremony on Monday, June 15 at the Lyric Opera of Chicago.
For DFW diners, the semifinalist list is both a point of pride and a reminder: the city is no longer just a regional hub—it’s a national destination for food and drink innovation.
