There is perhaps no more prestigious honor in the restaurant world than to be acknowledged by the James Beard Foundation. Today, there are several chefs and restaurants in Michigan with reason to celebrate. The foundation has announced its list of Restaurant and Chef Award semifinalists, and Michigan, particularly Detroit, is well-represented.

National Semi-finalists


Outstanding Restaurant: Selden Standard, Detroit
Nestled at the corner of 2nd Avenue and Selden, this unassuming eatery has become a neighborhood staple. It’s no stranger to accolades either, having been named in this same category last year. It was also named restaurant of the year in 2015 by the Detroit Free Press, and again in 2016 by Hour Detroit magazine. Selden Standard is a surprisingly casual dining destination, offering exceptional food and drink. Chef Andy Hollyday crafts his revolving menu around fresh, local, seasonal ingredients, which are then prepared in a wood-fired oven. Small plates are the order of the day, giving guests and opportunity to go on a culinary exploration.

Best New Restaurant: Vecino, Detroit
A popular Midtown newcomer, Vecino has quickly endeared itself to Detroiters. If you dine there, expect to find an innovative take on dishes inspired by our neighbor to the south. No, not Canada, our nation’s neighbor to the south, Mexico, and most specifically, Mexico City. The food is excellent and the atmosphere is lively. It’s reflective of the restaurant’s unofficial motto of buena comida, buena vida, which translates to good food, good life.

Outstanding Bakery: The Secret Bakery, Ferndale
For several years in the last century, Detroit was known for its speakeasies. Surprisingly, in this century, a baking version, quietly took the community by storm. The brains and talent behind the operation is Maxwell Leonard. Not unlike half of the nation seemed to do during Covid lockdown, back around 2015, he got hooked on baking bread. What was once a hobby turned into a thriving side hustle, secret selling bread out of his home. The law eventually caught up, but the customers still longed for more. Thus, you can now find his legit, and I mean seriously legit bread creations, available from a storefront on Livernois in Ferndale, aptly-named The Secret Bakery.

Outstanding Hospitality: Baobab Fare, Detroit
If you’re looking for a reason to head to Detroit’s New Center area, look no further. Baobab Fare is perhaps one of the finest immigrant stories our community has seen in recent times. The husband and wife team of Hamissi Mamba and his wife, Nadia Nijimbere, arrived in the U.S. seeking asylum about a decade ago. Detroit welcomed them with open arms. They returned the favor by welcoming Detroit into their culinary world. Their authentic East African street food is out of this world, as is the warm and friendly service at Baobab Fare.

Outstanding Wine and Other Beverages Program: Spencer, Ann Arbor
For many, a dining experience is as much about the beverages, as it is the food. If you count yourself among that crowd, then secure a reservation at Spencer and head to A2. Dinner there is a seasonally rotating prix fixe menu, and the seating is communal. The wine selection is where they truly excel. You can even now browse the entire selection online. They welcome guests to pop in for a bottle or glass, and to buy bottles to sip and savor later.

Great Lakes Semi-finalists (IL, IN, MI, OH)


Best Chefs Great Lakes: Javier Bardauil, Barda, Detroit
One of five chefs being touted in the regional category this year, Javier Bardauil is a native of Buenos Aires. He has cooked his way across continents, and landed in Detroit with a passion for bringing his Argentinian roots to his new home. Classically trained at the Argentine Gastronomy Institute, as well as the prestigious Lenôtre School in Paris, Bardauils’ skills are quickly becoming legendary, locally. He uses live fire cooking techniques to make Barda, a modern steakhouse, one of the hottest destinations in the state.

Best Chefs Great Lakes: Jennifer Blakeslee and Eric Patterson, The Cooks’ House, Traverse City
It stands to reason that sustainable fare, would be the rule of thumb at a Traverse City fine dining space. After all, the region is one of the state’s most fruitful agricultural hubs. However, the farm-to-fork concept is elevated at The Cooks’ House by the complimentary skills of these two chefs. The dynamic duo cooked up the idea of opening a T.C. eatery, while working together in Las Vegas. The menu changes daily, and is available a la carte, or guests may choose from 5-course and 7-course prix fixe options.

Best Chefs Great Lakes: Missy Corey, Pennyroyal Cafe and Provisions, Saugatuck
There is never a bad time to visit Pennyroyal Cafe, though you may want to make a point of checking it out when the weather warms. This Southwest Michigan dining destination is nestled on two acres, with an outdoor dining area that is surrounded by woods. Executive Chef, Missy Corey worked for 3 James Beard award-winning chefs between Maine and Chicago, before landing on the prestigious list herself. If her name sounds familiar, it might be as the winner of the popular culinary battle show, Chopped. As another big believer in local, seasonal fare, she has landed in a community that is also ripe with choices. In fact, many of them grow on the restaurant’s own nearby farm.

Best Chefs Great Lakes: John Yelinek, Ladder 4 Wine Bar, Detroit
When you think of repurposing an old fire station, does a premium wine bar come to mind? Well, it might now. The name may imply that fruit of the vine is the main star here. While the selection is excellent, the Ladder 4 Wine Bar is definitely also a place to pair your wine with food. Housed in a firehouse that was built in 1910, this gem has quickly heated up. In 2023, it was named the Detroit Free Press Restaurant of the Year, one of Bon Appetit’s Best New Restaurants, and earned a spot on America’s Best Restaurants list by the New York Times. Rush on over and you’ll quickly discover how Chef John Yelinek has set the local food scene ablaze with flavor.

Best Chefs Great Lakes: Ji Hye Kim, Miss Kim, Ann Arbor, MI
Part of the Zingerman’s family of companies, quality food and impeccable service are hallmarks at Miss Kim. Chef Ji Hye Kim grew up in Seoul, South Korea and is obsessed with ancient Korean culinary texts and the finer points of fermentation. The menu features small, medium and large plates, comprised of local ingredients, that are meant for sharing. The menu changes frequently. Examples include Charred Japanese Sweet Potatoes, Gochujang Seafood Stew, and Crispy Duck Breast.

The Foundation will announce the final nominees for all award categories on Wednesday, April 2, and the 2025 winners will be announced at the James Beard Restaurant and Chef Awards ceremony on Monday, June 16 at the Lyric Opera of Chicago.

Author: Lisa Diggs

Lisa Diggs is a writer, speaker, entrepreneur, business consultant, avid traveler, and founder of The Catalyst Company, LLC, Michigan Positivity Project, and Buy Michigan Now.