2026 James Beard Awards

New Orleans-born Chef Josh Dalton opened Veritas in Downtown Columbus in 2012, which has achieved the #1 restaurant ranking in Columbus Monthly multiple times since its opening. In February 2023, he 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, Veritas and 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.

Paula Haines is the CEO of Freedom a la Cart, a café and bakery that provides catering services in Columbus, Ohio. But they are more than just a place to enjoy fresh, delicious meals from scratch. Freedom a la Cart operates with a mission to support survivors of human trafficking by offering them workforce training and essential support services. Every purchase helps empower these individuals to rebuild their lives and achieve self-sufficiency.

After first learning about sex trafficking in 2013, Paula became deeply involved in the organization, starting as a volunteer, then as fundraiser, board member and eventually becoming its leader. Her leadership is defined by compassion, patience and a commitment to empowerment. With unwavering support, she and her team guides survivors through their challenges, helping them achieve stability and personal growth. Haines has created a safe, nurturing space where healing and transformation are at the heart of the organization's mission. She finds deep fulfillment in her work, recognizing the unique power that food holds in the healing process. Above all, Haines wants survivors to know they are worthy and that they can find a fresh start filled with dignity and hope.

Freedom a la Cart creates a more equitable and sustainable food system by providing local survivors of sex trafficking with valuable workforce training and support services, empowering them to achieve self-sufficiency. Their café model not only serves high-quality food but also actively contributes to the healing and reintegration of marginalized individuals into the community. By prioritizing ethical staffing practices and fostering a culture of respect and dignity, they set a new standard in the restaurant industry.

They provide four main areas of support: CATCH Court restorative justice assistance, a robust Workforce Development Program, a Housing Stability Program that promotes independent living and the Butterfly Program, which fosters long-term community connections. Recognizing a need to help survivors overcome employment barriers, in 2011 they purchased a food cart and launched a social enterprise, which has since grown into today’s thriving café and catering business that generates over 55% of the nonprofits' annual revenue.

Each year, approximately 400 survivors receive individualized support through Freedom a la Cart’s programs aimed to empower independence in the areas of work, money, housing, relationships and health. In 2024, 125 women gained housing assistance — a 74% increase over the previous year. Over the past five years, 84% of survivors in their workforce training program have avoided new criminal charges, a stark contrast to the national average. Freedom is literally flipping the narrative!

Originally from Northern Virginia, Chef BJ Lieberman is a two-times James Beard Award semifinalist in the Best Chefs in America – Great Lakes category. He began his career in graphic design and marketing before deciding to attend culinary school. He studied at The Culinary Institute of America in Hyde Park, N.Y., and began his career in Charleston, S.C. where he helped open Husk. A few years later he moved to D.C. and helped open Rose’s Luxury and later served as head chef there and at Little Pearl, both of which earned a Michelin Star.

BJ moved to Columbus during the pandemic to be closer to his wife’s family. He has quickly helped elevate the city’s culinary scene by opening three restaurants in three years. His first concept, Chapman’s Eat Market in German Village, was named one of the 50 best restaurants in the country in 2021 by The New York Times. His second concept was Ginger Rabbit Jazz Lounge, and his latest, Hiraeth, opened in the Short North in August 2023 and serves as a private dining and event space.

Chef BJ Lieberman aligns with the James Beard Foundation value of community. Since moving to Columbus, he has supported Freedom a la Cart, which empowers survivors of sex trafficking and exploitation to build lives of freedom and self-sufficiency. He served as their head chef for the first six months he was in Columbus and has supported them financially in the years since with donations from his restaurants’ proceeds and by auctioning off private dinners for their annual Eat Up Columbus event.

A cornerstone of Columbus’ dining scene since December 1981, The Refectory is the city’s most award-winning restaurant, recognized for its impeccable French fine dining and unmatched service. It stands as the only Columbus restaurant to maintain the prestigious AAA 4 Diamond status for over 30 consecutive years and Ohio’s sole recipient of Wine Spectator’s Grand Award.

Chef Richard Blondin, classically trained by French culinary legends Pierre Orsi and Paul Bocuse, has led the kitchen for 32 years, blending tradition with innovation. His signature dishes, such as the Escargot and Shiitake Marble, a creative twist on classic escargot, exemplify the restaurant’s unique craftsmanship. The Refectory’s menu evolves daily, highlighting the freshest, locally sourced ingredients and offering exotic game meats like ostrich and pheasant. Central to the dining experience are Chef Blondin’s sauces, which are made from scratch every week and take three days to perfect. As owner Kamal Boulos notes, “It’s the sauces. Nobody does what we’re doing anymore.”

With a dedicated pastry chef, a full-time sommelier and an intimate, candlelit ambiance in a historic setting, The Refectory delivers an unparalleled dining experience, where classical French techniques meet contemporary American flavors. 

The Refectory’s commitment to respect, integrity and community engagement has solidified its place as a culinary institution that honors the values of the James Beard Foundation. Many of the restaurant’s key staff have worked at The Refectory for over 30 years, a testament to the respectful and supportive culture cultivated by Chef Richard Blondin and owner Kamal Boulos. Chef Richard’s culinary philosophy, paired with the restaurant’s dedication to local partnerships, reflects a deep respect for high-quality ingredients. For over three decades, The Refectory has nurtured relationships with local Amish farmers who provide organic produce, fostering a transparent and sustainable supply chain that prioritizes integrity.

Community is central to The Refectory’s mission. Each year, the restaurant donates to 600-700 nonprofits in the Columbus area, providing a range of support including gift cards, unique dining experiences, tastings and catering services. This commitment benefits organizations of all sizes and missions, especially those in the arts. By showcasing local artists like Grammy-nominated pianist Bobby Floyd at its Dinner Music Series, The Refectory encourages guests to engage with the broader Columbus arts scene, inspiring them to explore performances at venues like the opera or symphony. As owner Kamal puts it, “It’s important that we celebrate and support the organizations that contribute to the culture and diversity that we enjoy in the community.”