2025 James Beard Awards

Chef Avishar Barua is a Columbus native and graduate of The Ohio State University where he earned degrees in biology and psychology. Although he planned to follow in his father’s footsteps and become a doctor, his true passion was cooking. He made his mark on Columbus’ culinary scene while serving as executive chef at Service Bar. In April 2021 he stepped into the national spotlight by appearing as a contestant on Bravo’s Top Chef season 18 in Portland.  
 
In September 2022, Avishar opened his first restaurant, Joya’s. The Bengali American daytime café is named after his mother, who taught him how to cook. The restaurant quickly gained notoriety for its creative menu. In the spring of 2023, Avishar appeared on “Beat Bobby Flay”, where he was victorious against the Iron Chef. Recently, Guy Fieri visited Joya’s for an episode of Diners, Drive-Ins and Dives.  
 
Six months after opening Joya’s in Old Worthington, Avishar opened his second concept, Agni. Located in Columbus’ Brewery District, the restaurant is named after the Hindu god of fire, and the multi-course tasting menu is centered around live-fire cooking and highlights the varied travels, explorations, memories and culture of Avishar and the Agni team. Like Joya’s, Agni quickly gained notoriety. In September, Bon Appétit named Agni one of its 20 Best New Restaurants of 2024. Read their story here. 

Originally on track to become a doctor, you could say Chef Avishar Barua was always destined for a career as a servant leader. Graduating from The Ohio State University with a dual degree in biology and psychology, Avishar calls knowledge within those disciplines “required reading” for all restaurateurs, as they helped lay the foundation for how to best understand and serve the community around him — and helped him learn to become an empathetic listener.

Much like a physician, Avishar believes his role as a chef is simple: To make people feel good and to take away pain (especially the kind we might not see). And that begins with his staff. Avishar created a “no questions asked” policy around time off and unexpected staff departures, insisting that staff be intentional if/when they’re feeling down so as to keep the restaurant a safe space for others’ joy. Avishar also sees every win and loss for his staff and restaurant as collective so each person feels linked to the hard work, successes and failures of the group. This empathetic approach to his staff’s well-being mirrors his approach to food, which he calls the ultimate connector with the capacity to create understanding between seemingly distant people and cultures.

New Orleans-born Chef Josh Dalton opened 1808 American Bistro in 2007 in Delaware, Ohio (just north of Columbus), offering elevated casual-comfort food with his signature Southern twist. In 2012, he opened Veritas in Downtown Columbus, which has achieved the #1 restaurant ranking in Columbus Monthly multiple times since its opening. In February 2023, Josh opened SPECK Italian Eatery, offering lunch and dinner guests modern Italian with a twist in a fun, casual dining experience with the quality restaurant experience his guests have come to expect. Featuring simple Italian classics like Cacio e Pepe, Pomodoro and Tiramisu in an eclectic, airy setting, SPECK opened to rave reviews from locals and quickly became one of the city’s most sought-after reservations. 

Josh began his career in the “old school” restaurant industry where employees worked long hours in hot kitchens, didn’t receive benefits and where working in restaurants wasn’t considered an “real” career. He started to form ideas on how restaurants should be run, especially regarding employee respect and transparency, and used these values to inform his own concepts, 1808 American Bistro, Veritas and most recently, SPECK Italian Eatery. Josh has made it his mission to make working in the restaurant industry a legitimate, sustainable career path. His first priority? Adding a 3% tax to each customer’s bill that goes directly toward employee’s health insurance, 401K matching and salaries. He’s found that customers appreciate the transparency of this policy and are happy to pay extra to support the lives of servers and kitchen staff, particularly after having an outstanding dining experience.  
 
This transparent approach to employment has made its way to SPECK’s menu, too. Josh seeks to find honest, hardworking purveyors of ingredients, and he’s found that taking the longer route and staying patient is the best way to create a menu that customers will love. Oftentimes, cutting corners and finding quick fixes manifests itself in subpar dishes, but he relies on bright, fresh herbs, high-quality olive oil and simple sauces to create the best possible product for his guests.

Law Bird is a cocktail bar in Columbus’ Brewery District that has been challenging conventions since opening in late 2019—just four months before COVID-19 forced a reinvention that would become part of its DNA. Founded by industry veterans who prioritize craft and hospitality, the bright, funky space defies traditional aesthetics under the leadership of co-owner Annie Williams Pierce, who in 2017 became the first woman (and first person from outside major markets) to win Bombay Sapphire's Most Imaginative Bartender competition.

True to its pink neon sign declaring "Not Governed by Reason," Law Bird constantly reinvents itself, having transformed five times in the past year alone with themes from 1990s vintage to galactic disco. Whether introducing cocktails with pickled-carrot brine or elevating Wednesday night hot dogs with the same finesse as their mixology, this 2024 USA TODAY Bar of the Year keeps half its intimate space open for walk-ins while treating guests to an experience that owners Luke and Annie describe as an extension of their living room. 

Law Bird aligns with the James Beard Foundation values of equity, transparency and respect, which are central pillars of the establishment's ethos. The business focuses on creating the next generation of industry professionals by emphasizing that staff serve people, not just cocktails. This guest-forward and coworker-forward approach extends to comprehensive staff education, including monthly classes that cover topics from martini-making to understanding product production, which have also been adapted into guest-facing educational series.

With a diverse team of 10 employees ranging from 22 to 38 years old and maintaining a 50/50 gender balance, Law Bird addresses the COVID-related developmental challenges faced by younger staff through realignment and focused education. The establishment promotes collaborative growth through seasonal menu development (3-5 times per year), involving all staff in menu costing, standardized practices and menu pitching processes.

Cameron Mitchell is the founder and CEO of Cameron Mitchell Restaurants (CMR). Cameron began his career in the restaurant industry more than 40 years ago as a dishwasher when he was in high school. He later decided to make the restaurant business his life’s work, and in October 1993, Cameron Mitchell Restaurants began with the launch of Cameron’s, an American Bistro in Columbus. Today, CMR operates 50 restaurants company-wide under 20 different concepts, with 23 locations in Columbus, Ohio, including Budd Dairy Food Hall. In addition, Cameron Mitchell Premier Events, the premier catering and event planning company in central Ohio, oversees three venues in Columbus. The national Ocean Prime brand has 21 locations in 15 states plus the District of Columbia. The Rusty Bucket Restaurant & Tavern, a sister company of CMR, currently operates 19 locations in four states.

In 2019, Cameron published his book “Yes is the Answer! What is the Question?”, which made Forbes’ list of 12 Best Business Memoirs of all Time. Cameron also is a respected national advocate for the restaurant industry. He has been featured in restaurant trade magazines, HuffPost, the Wall Street Journal, People, and shows on CNN, CNBC, Fox Business News and more.

Cameron is committed to the community he calls home. He is a dedicated supporter of organizations throughout central Ohio, including The United Way, Nationwide Children’s Hospital Foundation, FESTA, Elevate Northland and more. He also led the capital campaign for the Columbus State Community College Foundation, donating more than $10 million to support the development of Mitchell Hall, a state-of-the-art hospitality management and culinary arts school.  Additionally, Cameron is investing in the future leaders of the industry by donating $500,000 over five years to the hospitality management program at The Ohio State University, supporting scholarships for hospitality management undergraduate students.

Cameron Mitchell created these foundational pillars that define the company’s culture:

• Who are we? We are Great People Delivering Genuine Hospitality
• Why are we in business? To continue to thrive, driven by our cultural and fiscal responsibilities.
• What do we want to be? An extraordinary restaurant company.
• What is your role? To make “Raving Fans” of our Associates, Guests, purveyors, partners and the communities in which we do business.
• What is our common goal? To be better today than we were yesterday, and better tomorrow than we are today.
• What is Our Pledge? Our WHOLE Commitment is to create a diverse, inclusive and equitable environment where all are valued, welcomed, heard, and supported.
   

Amidst business growth and restaurant openings, Cameron remains focused on people over profit in all he does and is a passionate supporter of uplifting the community he calls home. Cameron’s leadership in Columbus State Community College’s School of Hospitality Management & Culinary Arts instilled a people-first philosophy that supports students in the industry, making a culinary degree more accessible for individuals from all backgrounds. By raising $10 million for the school and involving CMR associates in the process, who donated thousands of hours to open the school and help educate students, Cameron used his community and passion for the industry to prioritize hospitality education and growth in central Ohio specifically. 

CMR operates 50 restaurants nationwide and 23 located in Columbus, where many associates attended CSCC. “I did this to give back to the industry,” Mitchell says. “I felt I could make a bigger impact in Columbus. I wanted to create a facility that allows access to a four-year education with 80% less cost.”

Pistacia Vera is a from-scratch pastry kitchen and Columbus institution located in the heart of the city’s German Village neighborhood. The bakery opened in August 2004 by sibling co-owners Spencer Budros and Anne Fletcher and is known for their macarons, desserts like their chocolate bomb, pistachio raspberry fig éclair and pastries like their caramel apple galette and maple pecan twist. 

More information coming soon!

Chef Sebastián La Rocca is a renowned Argentine chef with Italian roots and a nomadic heart, ranked by the Miami Times as one of the 50 most influential Latin chefs in the world, among many other accolades. He moved to Columbus in 2022 to serve as Executive Chef of Restaurants for Hilton Columbus Downtown, including FYR Short North, the hotel’s signature live fire, chef-driven restaurant; Spark, the hotel’s elevated lounge; and Stories on High, the hotel’s upscale rooftop lounge that provides contemporary and classic interpretations of cocktails and small plates. He is also the former Chef/Owner of the Eat Gastro Group which includes Botaniko, a live fire restaurant that was ranked a 50 Best Discovery by S Pellegrino under Sebastián’s purview.

In his relatively short time in Columbus, Sebastián has already made significant contributions to the city’s culinary scene. In fact, under his vision and leadership, FYR Short North was named one of the Top 47 Best Restaurants by USA Today, the only restaurant in Ohio to receive this honor. Recognized for his culinary vision and innovation, in 2024 Sebastian was recognized for hosting the “The Future of Food,” in partnership with NASA’s Deep Space Food Challenge.

Sebastián believes that food is an expression of self and has championed Latin food and culture across the community. He introduced live fire cooking, one of Latin America’s oldest techniques, to Columbus and was named an ambassador of Latino cuisine and culture by the Ohio Hispanic Chamber of Commerce. In 2023, he was recognized as a Food & Wine Ambassador for Argentina through the region’s prestigious Marca Pais Award. 

Chef Sebastián La Rocca aligns with the James Beard Foundation value of community – partnering not only with suppliers and vendors across the state, but also bringing a unique international perspective to Columbus. Since joining the food scene in the fall of 2022, he has encouraged locals and visitors alike to try new Latin-American flavors and cooking techniques. Fire cooking techniques, which is what FYR Short North is all about, have a lot to offer. While they’re all about the product and the correct technique, they also represent the importance of gathering together to “break bread” with those we love. Sebastián has been key in cultivating partnerships in Columbus, most recently with the Columbus fashion community. At the beginning of October, Sebastian partnered with local designer Alex Vinash of Alex Vinash New York and introduced a collaborative evening of glamour and live fire cooking through the inaugural FYR Meets Fashion event.

Chef Sebastián is passionate about teaching the newer generation the importance of carrying over traditions—especially in Columbus. As an ambassador for Latin American culture, Sebastián has been successful in inspiring guests and the larger community to learn more about Argentine culture and expand their culinary viewpoint beyond Columbus. Recently, Sebastián organized and hosted a group of prominent writers to expand their understanding of Columbus’s culinary reputation, including a hosted tour of a local food market, an immersive cooking class and a “foodie tour” of the city’s hottest culinary spots.

Another way Sebastián has demonstrated is passion for community is by launching FYR’s Visiting Chef Series where he’s brought world renown talent to Columbus, including ones who’ve been recognized by World’s 50 Best S Pellegrino and the Michelin Guide. The culmination of the 2024 Chef Series in December will feature local Columbus chefs and will benefit Nationwide Children’s Hospital.

Justin Wotring began his culinary education at Sullivan University in Louisville, Kentucky, graduating in 2009 with a degree in culinary arts. His diverse experience includes French and Italian fine dining, farm-to-table cuisine, Lebanese dishes and Appalachian cuisine. Notably, he has extensive experience in French fine dining, having worked at The Refectory in Columbus and contributed to the opening of six restaurants.

Currently, Justin serves as the Director of Operations and Executive Chef at Colo Market & Oyster Bar, located in the historic North Market downtown. Here, he sources high-quality seafood and meat products while promoting sustainability and responsible practices. He is dedicated to collaborating with reputable suppliers who follow ethical and environmentally friendly fishing and farming methods, working directly with Ohio farmers and international fishermen to ensure unrivaled freshness. In addition to managing 35-40 seafood accounts in Columbus, Justin has also opened Colo Market, a burger bar focused on quality quick-service dining. He combines fine dining expertise with accessible dining concepts, emphasizing culinary excellence and hospitality. 

Justin closely aligns with the James Beard Foundation values of equity and community. As the Chef for The Lunchbox Ohio, Justin plays a vital role in addressing food insecurity in Columbus, with a special focus on the Hilltop community. His commitment to providing nutritious meals for children reflects his deep understanding of the challenges faced by families in need. Today, The Lunchbox delivers 100 lunches every Monday, Wednesday and Thursday from their food truck, totaling almost 3,000 lunches each summer. By ensuring that any hungry child can receive a meal—no questions asked—Justin champions the value of equity, striving to create equal access to wholesome food for all.

Justin operates with respect, choosing not to publicize the identities of those he serves, which honors their dignity and focuses on the impact of the work rather than seeking recognition. His integrity shines through in his dedication to quality, as he prioritizes nutritious ingredients to ensure that the meals are both healthy and enjoyable for the children. Through his active engagement and outreach within the community, Justin embodies the spirit of community, fostering connections that reassure families they can rely on The Lunchbox Ohio for support.