10 Ohio Culinary Pros Are 2025 James Beard Award Semifinalists

The James Beard Foundation has announced their semifinalist list for the 2025 Restaurant and Chef Awards. This year marks the 35th celebration of great restaurants across all types of dining experiences and highlighting the outstanding people behind them. 

In 2025, three new categories debuted: Best New Bar, Outstanding Beverage Service and Outstanding Professional in Cocktail Service. Ohioans were named in two of these new categories and had eight other appearances on the semifinalist list as well. Here’s who’s in the running this year to be a James Beard Award finalist. The winners will be announced April 2.

Avishar Barua, Agni: Ohio State University and “Top Chef“ alumni Avishar Barua is on the semifinalist list for the second year in a row for his newest restaurant, Agni. The concept for this fine-dining restaurant was shaped by inspiration from Barua’s travels, and the establishment prides itself on serving a variety of creative cocktails. Barua was previously nominated in 2024 for his Worthington restaurant, Joya’s. 

Jordan Anthony-Brown, The Aperture: North of downtown Cincinnati in the Walnut Hills neighborhood, you’ll find chef Jordan Anthony-Brown’s Mediterranean-inspired restaurant, The Aperture. This is Anthony-Brown’s only restaurant, marking his first appearance on the James Beard semifinalist list where he is in the category of Emerging Chef.

Vinnie Cimino, Cordelia: When it opened on Cleveland’s East Fourth Street in 2022, Vinnie Cimino’s Cordelia made an immediate splash in the local culinary scene. The restaurant, known for upscale takes on American eats, appears on the semifinalist list for the second year in a row, with Cimino once again nominated in the category of Best Chef in the Great Lakes. 

Dan the Baker: This Columbus spot known for its from-scratch, organic-grain breads makes the semifinalist list in the category of Outstanding Bakery. The storefront is run by Dan Risenberger, who has been baking since 2007, and features a rotating weekly menu of baked goods that spans croissants, bread loaves and buns.

David Jackman, Wildweed: This restaurant from David Jackman started as a pop-up in 2018 before growing into a full dining concept (officially opening in July 2024 ). Diners here can enjoy a delicious menu of meats and pasta dishes in the dining room or at the reservation-only Chef’s Counter tasting menu.  Jackman is on the semifinalist list for Best Chef in the Great Lakes.

Douglas Katz, Edgewater Hospitality: Douglas Katz is well-known in the Cleveland food scene for his area favorites: Amba, Zhug and Kiln. All three of his locations are part of Katz’s Edgewater Hospitality Group of restaurants, which has earned him a nomination for Outstanding Restauranteur. This is his second appearance as semifinalist, with a 2014 nod for Best Chef. 

Alexandra La Valle and Jeremy Umansky, Larder: Cleveland’s favorite delicatessen and bakery features two honorees on the semifinalist list this year, with Alexandra La Valle noted for Outstanding Pastry Chef or Baker and Jeremy Umanski for Best Chef in the Great lakes Region. Larder is no stranger to the James Beard Foundation, with three nominations and one appearance as finalist since 2019.  

Law Bird: The menu at this Columbus food-and-drink spot changes frequently, and it’s that kind of creativity that puts it on the semifinalist list for the new category of Outstanding Bar. The current drink menu is inspired by notable Modern Art pieces, and its ingenuity is evident by their motto on the wall glowing in neon light: “Not governed by reason.” 

Mike Stankovich, Longfellow: Another new category for this year’s semifinals is Outstanding Professional in Cocktail Service, and Mike Stankovich, owner of Longfellow, is up for nomination. This Cincinnati spot offers a main barroom with cocktails and small plates, as well as the Other Room, a back room behind Longfellow which has Ohio’s largest selection of rum. 

To see the full list of semifinalists and to learn more about the James Beard Foundation, visit jamesbeard.org.

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