With the 2025 James Beard Awards fast approaching, anticipation of which chefs and restaurants will take home a win has been mounting. Today, the James Beard Foundation announced this year’s finalists, whittling down the list of semi-finalists announced back in January.
The James Beard Foundation recognizes leaders in the culinary and food media industries from around the country across 25 categories, and is commonly referred to as the “Oscars of the food world”. This year, in honor of the Awards’ milestone 35th anniversary, three new categories, including Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service, were incorporated. Houston is well represented with a total of four nominations, including two in national categories.
These are the 2025 nominees for Houston:
Best New Restaurant
Ema
Outstanding Wine and Other Beverages Program
March
Best Chef: Texas
Thomas Bille, Belly of the Beast
Emmanuel Chavez, Tatemo
Ema, March, and Billie are all first-time finalists, whereas the third time might just be the charm for Chavez, who was previously nominated as a finalist for Best New Restaurant in 2023 and Best Chef: Texas in 2024. All four Houston nominees were recognized by the inaugural Michelin Guide for Texas, announced in November, with March and Tatemo earning stars, and Ema and Belly of the Beast each awarded a Bib Gourmand.
Here is the complete list of Texas nominees in national categories:
Emerging Chef
RJ Yoakum, Georgie (Dallas)
Best New Restaurant
Ema (Houston)
Mabo (Dallas)
Best New Bar
Bar Colette (Dallas)
Outstanding Professional in Beverage Service
Arjav Ezekiel, Birdie’s (Austin)
Outstanding Wine and Other Beverages Program
March (Houston)
Outstanding Bakery
Starship Bagel (Dallas)
Outstanding Hospitality
Mixtli (San Antonio)
The full list of finalists can be found at jamesbeard.org. The official restaurant and chef awards ceremony will be held at the Lyric Opera of Chicago on Monday, June 16, with separate awards for media categories announced on Wednesday, May 7.
