Austin’s culinary scene is shining brightly as the James Beard Awards unveil their 2026 semifinalists for the prestigious 40th annual Restaurant and Chef Awards, celebrating exceptional talent in food and media across the nation. Among the nominees, a total of nine restaurants and chefs from Austin stand out.
Notable mentions include Mercado Sin Nombre, recognized for Outstanding Bakery, and Barley Swine, which is a contender for Outstanding Hospitality. Other Austin nominees include Kalimotxo for its Outstanding Wine and Other Beverages Program, and several chefs competing for the title of Best Chef: Texas, including Thai Changthong of P Thai’s Khao Man Gai & Noodles, Michael Che from Tsuke Edomae, Ali Clem of la Barbecue, Daniela Landaverde and Rosa Landaverde from La Santa Barbacha, and Bob Somsith of Lao’d Bar.
Alongside these Austin nominees, several other talented chefs and restaurants from Texas have also earned recognition. Hugo Ortega and Tracy Vaught from the H-Town Restaurant Group, which includes Hugo’s, Xochi, and Urbe, are nominated for Outstanding Restauranteur, while Manabu Horiuchi of Katami and David Kirkland and Ernest Servantes from Burnt Bean Co. are both recognized as Outstanding Chefs.
Mixtli in San Antonio has been named Outstanding Restaurant, and several establishments are vying for the title of Best New Restaurant, including Agnes and Sherman, Anacacho Coffee & Cantina, and Far-Out, all located in Houston and Dallas. In the bakery category, Starship Bagel from Dallas is also a semifinalist.
The competition will continue to heat up as finalists are set to be announced on March 31. The winners will be celebrated during the James Beard Restaurant and Chef Awards Ceremony, scheduled for June 15 at the Lyric Opera of Chicago.
