Appalachian Chefs Receive James Beard Nods

Being nominated for a James Beard Award is an incredible honor—one that represents far more than a single moment or achievement. It’s recognition of years of dedication, creativity and resilience.

For many in the culinary world, acknowledgment is the pinnacle of success. It’s a dream that validates the countless hours, the passion poured into every plate, and the commitment to excellence. Even if that nomination does not result in a James Beard Award, the honor stands on its own as a testament to outstanding work and visionary leadership in the kitchen.

This year, the 2025 James Beard Award nominees included several chefs and restaurateurs from across the Appalachian region, as defined by the Appalachian Regional Commission—a diverse area stretching from southern New York to northern Mississippi. These culinary talents represent the best of Appalachian foodways, each bringing a unique perspective rooted in local ingredients, community traditions, and bold innovation.

2025 James Beard Award Nominees from Appalachia:

Outstanding Chef

William Dissen, The Market Place – Asheville, North Carolina

A native of Charleston, West Virginia, William Dissen has been a pioneer in sustainable, farm-to-table dining in the Appalachian region. At The Market Place, he emphasizes local sourcing, working closely with regional farmers and producers to craft dishes that reflect the bounty of the area. His culinary journey, which includes training at the Culinary Institute of America and experience at renowned establishments like Magnolia’s in Charleston, South Carolina, has culminated in a philosophy that celebrates Appalachian ingredients and traditions.

Best Chef: Southeast

Katie Button, Cúrate – Asheville, North Carolina

Katie Button’s culinary path is as unique as her cuisine. With a background in biomedical engineering, she transitioned into the culinary world, gaining experience at prestigious restaurants including El Bulli in Spain. At Cúrate, she brings authentic Spanish tapas to Asheville, blending traditional techniques with local Appalachian ingredients. Her dedication to excellence has earned her multiple James Beard nominations and a reputation as one of the region’s most innovative chefs.

Ashleigh Shanti, Good Hot Fish – Asheville, North Carolina

Ashleigh Shanti is known for her exploration of Black Appalachian foodways, creating dishes that honor her heritage while pushing culinary boundaries. At Good Hot Fish, she reimagines traditional fish camp fare, offering items like shrimp burgers and hush puppies infused with cultural significance. Her work not only delights the palate but also tells a story of identity, resilience and community.

Silver Iocovozzi, Neng Jr.’s – Asheville, North Carolina

Silver Iocovozzi brings Filipino flavors to the table at Neng Jr.’s, an intimate 18-seat restaurant in West Asheville. ”The menu is a product from Chef Silver Iocovozzi’s perspective as a second generation immigrant, and a person with crossover in the American South and Manila, Philippines with experience in classical genres, new techniques, and general interest in global food traditions and histories,” reads the website. Dishes are crafted with authentic ingredients, reflecting a deep connection to place and heritage. Iocovozzi’s approach creates a unique dining experience that resonates with both tradition and innovation.

Chase Collier, Ristorante Abruzzi – Charleston, West Virginia

Chase Collier’s culinary style marries Appalachian influences with Italian traditions, emphasizing the use of fresh, local ingredients to create dishes that resonate with the region’s heritage. At Ristorante Abruzzi, he crafts menus that highlight the synergy between these two rich culinary cultures, offering a dining experience that is both familiar and novel.

Best Chef: Mid-Atlantic

Kate Lasky and Tomasz Skowronski, Apteka – Pittsburgh, Pennsylvania

At Apteka, chefs Kate Lasky and Tomasz Skowronski offer a modern take on Eastern European cuisine, presenting a fully vegan menu that challenges and delights diners. Their innovative approach has garnered national attention, with dishes that pay homage to their heritage while embracing contemporary culinary trends. Apteka stands as a testament to the evolving food scene in Pittsburgh and the broader Appalachian region.

Wei Zhu, Chengdu Gourmet – Pittsburgh, Pennsylvania

Chef Wei Zhu brings authentic Sichuan flavors to Pittsburgh at Chengdu Gourmet. With a deep understanding of traditional Chinese cooking and a commitment to quality, Zhu offers a menu that is both bold and nuanced. His dedication to his craft has earned him multiple James Beard nominations, reflecting his impact on the culinary landscape of the Mid-Atlantic region.

These chefs exemplify the dynamic and diverse culinary talent emerging from Appalachia, bringing national attention to the region’s rich food traditions and innovative spirit. Their recognition by the James Beard Foundation not only honors their individual achievements but also highlights the evolving narrative of Appalachian cuisine on the national stage.