Several Filipino-American chefs and restaurants have secured spots in the semifinalist round of the prestigious James Beard Awards 2025, a recognition that highlights excellence in the culinary industry, including food media, hospitality, and restaurant innovation.
The James Beard Awards honor chefs and establishments that demonstrate exceptional talent, with a focus on equity and sustainability. This year, multiple Fil-Am chefs and restaurants have been acknowledged for their contributions to the evolving American dining scene.
Fil-Am chefs recognized as 2025 James Beard semifinalists
Monique and Paul Feybesse – Tarts de Feybesse
The husband-and-wife team behind Tarts de Feybesse in Oakland has been nominated for Outstanding Pastry Chef or Baker. Known for their mastery of French pastries with a unique twist, Monique and Paul Feybesse have built a reputation for crafting exquisite desserts. Monique, a San Francisco native and former Top Chef contestant, has also competed on Food Network’s Battle of the Decades.
Paolo Dungca – Hiraya
Chef Paolo Dungca of Hiraya in Washington, D.C., has earned a semifinalist spot in the Emerging Chef category. He is known for blending traditional Filipino flavors with modern techniques, creating innovative dishes that celebrate his heritage.
Aisha Ibrahim – Canlis
Seattle-based Aisha Ibrahim, the first female executive chef of Canlis, is a semifinalist for Best Chef: Northwest and Pacific. Ibrahim, who was also named a 2023 Food & Wine Best New Chef and made it to the TIME100 Next 2024 list, expressed her gratitude on social media, sharing that being on the James Beard list has been a longtime dream.
Linda Milagros Violago – Canlis
Also from Canlis, sommelier Linda Milagros Violago is in the running for Outstanding Professional in Beverage Service. Violago, originally from Winnipeg, Canada, transitioned from hospitality to wine curation, earning recognition for her expertise.
Suzanne Cupps – Lola’s
New York-based chef Suzanne Cupps, owner of Lola’s, has been nominated for Best Chef: New York State. Her restaurant, named after her grandmother, is known for its vegetable-forward approach to Filipino cuisine.
Sheldon Simeon – Tiffany’s
Hawaiian Fil-Am chef Sheldon Simeon is a Best Chef: Northwest and Pacific semifinalist for his work at Tiffany’s in Maui. A Top Chef alum, Simeon has transformed the once-local sports bar into a thriving Filipino-Hawaiian eatery.
Tara Monsod – Animae
San Diego’s Tara Monsod, executive chef of Animae, returns as a Best Chef: California semifinalist. With over a decade of culinary experience, she continues to elevate the dining scene alongside chef Brian Malarkey.
Lordfer Lalicon – Kaya
Orlando-based Lordfer Lalicon, owner of Kaya, is a semifinalist for Best Chef: South. His restaurant, known for its contemporary Filipino flavors, was a finalist for Best New Restaurant last year.
Silver Iocovozzi – Neng’s Jr.
Chef Silver Iocovozzi of Neng’s Jr. in Asheville, North Carolina, is a semifinalist for Best Chef: Southeast. The restaurant has gained recognition for blending Filipino and Appalachian cuisine, creating a distinctive culinary experience.
Fil-Am-owned restaurants named 2025 James Beard semifinalists
République – Los Angeles
Los Angeles-based République, co-founded by Margarita Lorenzana Manzke and her husband Walter Manzke, has earned a semifinalist spot for Outstanding Hospitality. Margarita, a celebrated Fil-Am pastry chef, also received an individual nomination for Outstanding Pastry Chef or Baker. Since 2014, the restaurant has been serving French-inspired cuisine with a modern approach.
Archipelago – Seattle
Seattle’s Archipelago, co-owned by Chef Aaron Versoza and Amber Manuguid, is a semifinalist for Outstanding Hospitality. The restaurant highlights Filipino identity and culture through what it describes as “progressive Filipino American flavors”, blending Pacific Northwest ingredients with Filipino traditions.
