This morning, the James Beard Foundation announced the semifinalists for its 2025 awards. And Milwaukee has many reasons to be proud as the Foundation acknowledges many of the talented chefs and restaurants in whom we've taken pride for years.
Cream City talents
In the category of Best Chef Midwest, Milwaukee has a cadre of semi-finalists: second-time semifinalists Ross Bachhuber and Samuel Ek of Odd Duck; six-time semifinalists Daniel Jacobs and Dan Van Rite of EsterEv and second-time semifinalist Kyle Knall of Birch who was also named as a semifinalist for Outstanding Chef in 2022
Gregory Leon of Amilinda was named semifinalist for Outstanding Chef, a national award, for the second year running.
In the beverage category, Bryant's Cocktail Lounge was named among the national semifinalists for Outstanding Bar and Agency was named a semifinalist for Best New Bar.
Be sure to show your support by making it a point to visit their restaurants. You’ll find all of these restaurants (and more worthy spots) on my 52 Restaurants list for 2025.
Wisconsin honorees
Other Best Chef Midwest candidates from Wisconsin include Chuckie and Jamie Brown-Soukaseume of Ahan in Madison.
More on the James Beard Foundation Awards
Established in 1990, with inaugural awards issued in 1991, the James Beard Awards the mission of the James Beard Awards is to “recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as demonstrate commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. As the preeminent benchmark for culinary excellence, the Awards program is one of many that support the James Beard Foundation’s mission of Good Food For Good®.”
Moving forward, the James Beard nominees will be announced on Wednesday, April 2, and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 16, 2025 at the Lyric Opera of Chicago.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
