Last night, the James Beard Foundation held its 36th Restaurant and Chef Awards at the Lyric Opera of Chicago in a sold out ceremony. Here, the foundation announced the 2026 James Beard Awards, honoring the most exceptional talent in the culinary industry.
As one of the culinary world’s most prestigious honors, the Awards continue to guide discerning diners while furthering the James Beard Foundation’s mission to support a flourishing independent restaurant scene.
Going into the annual award ceremony were 6 Houston-based James Beard Award semifinalists in 5 different categories, including:
- Outstanding Restauranteur: Hugo Ortega and Tracy Vaught, H-Town Restaurant Group
- Best New Restaurant: Agnes and Sherman
- Emerging Chef: Adrian Torres (Maximo)
- Outstanding Professional in Beverage Service: June Rodil (MARCH)
- Best Chef: Texas: Ope Amosu (ChòpnBlọk), Evelyn Garcia and Henry Lu (JŪN)
At the 2026 Restaurant and Chef Award Winners, Houston walked away with two James Beard Awards:
- Emerging Chef: Adrian Torres
- Best Chef: Texas: Evelyn Garcia and Henry Lu
In his award speech, Adrian Torres spoke to his family’s immigration journey:
“She [my mother] said, never tell anyone about your legal status, never talk about our immigration journey. For a long time, fear was our story. Today, standing on this stage, I want to say something that I never thought my younger self would have the opportunity to say: I am proud to be the son of immigrants. I am proud to be an immigrant. I am proud to be a DACA recipient”.
Opened in West University in April 2024, Maximo is a modern Mexican restaurant imbued with Gulf and Texas flavors. Helmed by Torres, the restaurant had previously been distinguished with a Michelin Bib Gourmand. Menu highlights include the mushroom tacos – served on housemade tortillas – roasted oysters, barbacoa, and smoked pork chop. Be sure to take advantage of its tasting menu, priced at just $45.
Evelyn Garcia and Henry Lu created Jun in February 2023. The restaurant is described as “new Asian American cuisine”, the restaurant is an ode to the chefs’ backgrounds, incorporating Southeast Asian and Central American traditions. Favorites here include the sweet potato, beef tartare, fried chicken, and brisket.
Henry Lu echoed the Torres’ sentiment in his speech:
“I want to thank our immigrant parents who lived the American dream and put us where we are today. They invested so much in us. Everything we are today is because of them”.
“Houston, I love you so, so much. Our amazing city is made from creatives from first generations like we are. It is a city of dreams and hopes. What has taught me anything with Jūn is there’s room for everyone, there’s a space to tell our story, that it’s meant to be heard, and that there’s a reason why we’re here”, said Evelyn Garcia.
