On Monday night, the James Beard Foundation announced the winners of its annual Restaurant and Chef Awards, some of the most prestigious culinary honors in the country.
At a ceremony in Chicago, three of the nine Los Angeles nominees won: kato for excellent wines and other drinks; David Beran for the best chef in California; and Providence for their excellent hospitality. Additionally, local nonprofit organizations were recognized.
Earlier this year, the foundation announced that Serving Spoon in Inglewood received an American Classics Award and that Los Angeles chef Nancy Silverton received a lifetime achievement award.
David Beran of Santa Monica restaurants Seline and Pasjoli won the title of best chef in California, a category that Los Angeles chefs have won consecutively since 2023. At Seline, Beran, an Alinea alum in Chicago, crafts an intricate tasting menu that draws inspiration from his Los Angeles environment, his fine dining training, and his roots in the Midwest. Pasjoli is your most casual French Quarter bistro. He took the stage to thank those in his life who supported and inspired him, especially during hardships.
Seline and Pasjoli chef Dave Beran was just named best chef in the state of California.
(Allison Zaucha / For The Times)
“This has probably been the most difficult year and a half of my life professionally and personally,” he said. “There were times when I didn't know where I would end up. I didn't know if I would wake up and we wouldn't have restaurants the next day. I didn't know if I would be able to go to restaurants the next day. Moments like that, you look around and you look inside and you dig deeper, and you realize that what you need more than anything are the people in your life.”
In 2017 Providence was a semi-finalist for its excellent service and on Monday the elegant Hollywood restaurant won the award for outstanding hospitality. Chef and co-owner Michael Cimarusti thanked the immigrant staff members who help power Providence and many others. Donato Poto, co-owner and general manager, took to the podium to emphasize that hospitality is as integral as food. “Hospitality,” Poto said, “is the art of reaching out without asking for anything in return.”
Elegant restaurant in the arts district kato won the outstanding wine and other beverage program category. The award comes 10 years after chef and co-owner Jon Yao, who won California's best chef last year, opened the first version of Kato in a West Los Angeles shopping center. Yao and co-owners Ryan Bailey and Nikki Reginaldo's restaurant started humbly, as did their beverage program.
“When guests ordered wine glasses, they took them right out of a box in my trunk,” said Bailey, who spoke on behalf of the team in an acceptance speech. “Seating was tight and a successful service required everyone's participation.”
As the restaurant evolved (eventually elevating its experience and moving downtown), so did its beverage program. After the move, Bailey, along with bar director Austin Hennelly, created a program that considers non-alcoholic cocktails and wines as thoroughly as alcoholic beverages. In 2024, LA Times food critic Bill Addison said Kato “is leading the evolution of non-alcoholic beverages.”
“From day one we wanted to ensure that everyone at the table, whether they consumed alcohol or not, received the same intentional attention, thoughtful creativity and dedicated hospitality,” Bailey said. “That no matter what was in the glass you raised to cheers, you felt like an equal in the celebration.”
Innovative chef, cookbook author, restaurateur and media personality Nancy Silverton received this year's lifetime achievement award.
Nancy Silverton photographed in 2017.
(Mariah Tauger / Los Angeles Times)
“Before I begin, I just want to say that while I am very honored to receive this prestigious lifetime achievement award,” she said from the podium, “I want you to know that it doesn't mean I'm going anywhere.” Silverton has pioneered a career in the food industry, but she has no plans to retire anytime soon.
She began cooking at Los Angeles restaurants like Michael's and Spago, then expanded with a restaurant of her own: the celebrated but now-closed Campanile, which she operated with her then-husband, the late Mark Peel. He launched La Brea Bakery and then debuted his trio of connected restaurants: Osteria Mozza, Pizzeria Mozza and Chi Spacca. More recently, he has collaborated at local restaurants such as Max & Helen's and Lapaba.
“She really opened my eyes to what bread could be, and then I think she opened the eyes of the entire city to what bread can be,” LA Times Food General Manager Laurie Ochoa said in a pre-recorded video. “One thing that Nancy has really contributed to is the feeling that, in this country, food is really personal, and she has prepared food that we are proud and excited to eat.”
In February the James Beard Foundation honored inglewood Serving spoon restaurant like an American classic; Monday night third generation owners Jessica Bain and Justin Johnson They went up to the stage to collect their medals. The distinction is awarded to “independently owned restaurants with timeless appeal,” and Serving Spoon, founded in 1983, was honored by the foundation for its Southern cuisine and its effect on the community.
“Food is just one piece of the puzzle,” Johnson he previously told The Times. “It's the atmosphere you create, the way the staff greets you, the way someone calls you by your name.”
Two Angelenos also received the humanitarian of the year award.
Othón Nolasco, right, and Damián Diaz, co-founders of No Us Without You, photographed in 2020 as they started their nonprofit.
(Silvia Razgova / Los Angeles Times)
In a heartbreaking pre-recorded video, Not us without you founders Othón Nolasdooh and Damian Diaz detailed the pandemic-driven beginnings of his nonprofit. Their work provides groceries, pantry items and other items to undocumented domestic workers. They distribute more than 10,000 pounds of food each quarter.
In addition to the prize, they will receive $20,000 to continue the work.
The Los Angeles-based Coalition for Human Immigration Rights He was also honored with the Impact Awards.
Further north, Kevin Diedrich of San Francisco's Pacific Cocktail Haven took home the award for outstanding cocktail service professional.
Throughout the night, restaurateurs, chefs, the mayor of Chicago, the governor of Illinois and others underscored the importance and inspiration of immigrant families and the many contributions of the industry's undocumented workforce. It was also a night of cultural crossover. Hip-hop duo Run the Jewels presented the beverage awards (a nod to their new canned beverage company). Jon Bon Jovi was there.
Food, the foundation representatives stated, is an intersection of interests. “It's really at the epicenter of what the culture is,” Dawn Padmore, vice president of the foundation's awards, said on the red carpet before the ceremony.
On Saturday, the James Beard Foundation held its annual media awards ceremony, which recognized culinary coverage in journalism, broadcasting and cookbooks. The event, also held in Chicago, honored several Los Angeles nominees, including former Los Angeles Times writer Robert Lopez, who won the investigative reporting award for an in-depth dive into the world of California farmworker children. LA Times Studios, the company's branded content arm, won an award for commercial media.
Watch a recording of the 2026 James Beard Foundation Restaurant and Chef Awards hereand the foundation's media awards can be found here.
Editor's Note: Stephanie Breijo, author of this article, also won a James Beard Media Award; received the Jonathan Gold Local Voice Award.
