01/26/2026
This week, the 2026 James Beard Award semifinalists were announced. This prestigious award is presented to chefs and restaurants by the James Beard Foundation. Of the semifinalists, a few Black chefs and sommeliers were mentioned who are worth noting. Leslie Corey Wells was nominated as an Outstanding Restaurateur. Jefferey Harris, Cybille St. Aude-Tate, and OmaTate were both nominated in the Regional Best Chef category. Kwame Onwuachi was nominated in the Outstanding Chef category, and Rasheeda Purdie was nominated in the Emerging Chef category. Derek Stevenson and Lee Campbell were both nominated in the Outstanding Professional in Beverage Service category, and Eric Bennet was nominated in the Outstanding Professional in Cocktail Service category. Food is such a staple of culture, and Black restaurateurs and sommeliers have been around for some time. They’re getting recognition, which confirms what we’ve known, and gives up-and-coming culinary professionals examples to look at. For long, the elite dining institutions and awards have left Black people off of their lists, not because the quality was less than, but purely because they wanted to protect their spaces. Things haven’t fully been changed, but this is part of the steps in the right direction.