As all eyes in the culinary world turn toward the James Beard Restaurant and Chef Awards on Monday June 15th in Chicago, we’ll be in the crowd rooting for the nominees and their restaurant teams. Being a semifinalist, let alone a nominee, is one of the highest honors in a field stacked with newcomers and storied institutions alike. We chatted with a few of this year’s nominees—who also happen to be past winners of Bon Appétit’s Best New Restaurants—to get a sense of how they feel about the industry, what they’re optimistic about right now, and their most memorable meals of the moment.
What are you most optimistic about as a restaurant operator in 2026?
I’m excited that more diners are paying attention to where their food is coming from and how it is sourced. Transparency has always been a factor of sustainability, but it has grown beyond a buzzword. Corn is heavily tied to the foundation of Mexican cuisine and tradition, like many ingredients are to their respective cultures, but it is often glanced over where it comes from or how it was harvested. At Komal, we are trying to demonstrate that corn deserves attention and financial backing, to care for those crops and keep fading varieties from disappearing entirely.
Best restaurant meal you’ve had in the last year.
I recently discovered Found Oyster, and each time I have dined, there has been an incredible display of letting quality ingredients speak for themselves. The beauty of the dishes lies in the careful consideration of sourcing ingredients, allowing customers to experience those flavors without anything extra.
What are you most optimistic about as a restaurant operator in 2026?
Post-pandemic, the top stressor I heard from chefs and operators was the difficulty in hiring staff. Many talented hospitality individuals used that period to switch professions. A few years on, I now see a huge influx of young cooks and service professionals who are either graduating culinary school or a few years into their careers, and eager to learn. I’m optimistic about an entire generation of passionate, knowledgeable, and hardworking talent entering the industry.
What comes next for you and your restaurant?
Feld is just a few weeks shy of our second anniversary, and it feels like every day we are still discovering something new about ourselves, our cuisine, and our identity. I take great pleasure in challenging myself and the team to find ways to constantly and incrementally improve, and that’s certainly not going to stop any time soon. The key to that improvement is our relationships with our farmers. As we’ve grown, many of our farmers have grown with us, increasing opportunities to collaborate on special projects. For instance, one farm is now growing white asparagus exclusively for us. Another is raising Mangalitsa pigs at our request.
Best restaurant meal you’ve had in the last year.
I had the opportunity to eat at Providence in LA last October and it was a perfect mix of thoughtful, precise, and delicious food, paired with warm and personal hospitality. Chef Michael Cimarusti deserves a spot on the Mount Rushmore of Great American Chefs.
Best New Restaurant of 2022 and 2024
What are you most optimistic about as a restaurant operator in 2026?
People are so excited to be eating at restaurants and talking about food right now and I hope this continues. I’m also optimistic about the idea of true, personable hospitality in this internet and AI age. Restaurant interactions are so important and genuine, and I love knowing that these special moments are up to us to deliver in this ever-changing landscape.
