The James Beard Foundation announced its Restaurant and Chef Awards finalists today and Wendy Lopez, executive chef-partner at Reyes Mezcaleria and Sparrow Wine Bar, didn’t make the short list.
Lopez was named a semifinalist in the Best Chef: South category when the long list of nominees were announced in January, a list that included Tony Elkhouri of Melbourne’s Cedar’s Cafe and 18 others. Elkhouri didn’t make the short list, and neither did Lakeland’s Born & Bread Bakehouse, a semifinalist for Outstanding Bakery.
Tampa chef Bryce Bonsack of Rocca earned his first finalist nomination for Best Chef: South, as did Maria La Mota and Chason Spencer of Chancho King in Jacksonville — the only finalists from Florida this year.
Today’s announcement marks the end of a three-year run of sending local talent to the James Beard Awards in Chicago.
Last year, Jason and Sue Chin, who oversee Reyes and Sparrow, along with Seito Sushi Baldwin Park, The Osprey, The Monroe and the recently opened Osteria Ester under their Good Salt Restaurant Group, were named finalists in the Outstanding Restaurateur category, while Ômo by Jônt was a finalist for Best New Restaurant.
In 2024, Kaya went to the big dance in Chicago as a Best New Restaurant finalist and, in 2023, Kabooki Sushi’s Henry Moso became our very first home-grown James Beard Award finalist, vying with four others for Best Chef: South honors.
While they’ve come close, no Central Florida chef has won a James Beard Award. Yet.
Winners will be announced June 15 at the awards gala in Chicago.
