Dallas remains firmly in the national culinary spotlight as the James Beard Foundation narrows the field for its 2026 Restaurant and Chef Awards. Two months after announcing semifinalists, the organization revealed its finalists this morning, with North Texas talent continuing to make a strong showing in categories often referred to as the Oscars of the food world.
Leading the charge is Scott Girling of Osteria Il Muro in nearby Denton, who earned a finalist spot for Best Chef: Texas—one of the industry’s most prestigious honors. The award recognizes chefs who demonstrate exceptional culinary skill, leadership, and a commitment to fostering a positive and sustainable restaurant culture. Girling will face a competitive slate of contenders from across the state, including Houston standouts Ope Amosu of ChopnBlok and Evelyn Garcia and Henry Lu of Jun, as well as Gabe and Melissa Padilla of Café Piro in Socorro and Finn Walter of The Nicolett in Lubbock.
Back in Dallas proper, Lucia’s Maggie Huff secured a finalist nod for Outstanding Pastry Chef or Baker, a category that celebrates excellence and innovation in pastry and baking. Known for her refined, Italian-inspired desserts, Huff’s recognition further underscores Lucia’s enduring reputation as one of the city’s most influential dining destinations.
The competition culminates at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 15, at the Lyric Opera of Chicago, where Dallas’ culinary leaders will vie for top honors on a national stage. For the full list of finalists across all categories, visit jamesbeard.org
