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The basics:

• Russ Cowan of Radin’s Delicatessen, David Viana of Judy & Harry’s named James Beard semifinalists
• Cowan is fourth-generation Jewish deli restaurateur with new Cherry Hill location
• Viana is ‘Top Chef’ alum with multiple acclaimed NJ restaurants, including Judy & Harry’s
• Winners announced June 15 at the Lyric Opera in Chicago; finalists revealed March 31

Two chefs from New Jersey are among the newly announced slate of semifinalists for the 2026 James Beard Awards.

Now in its 36th year, the recognition is considered one of the most prestigious culinary honors. Through its Restaurant and Chef Awards, the James Beard Foundation seeks to celebrate excellence across all types of dining experiences, from fine dining establishments to casual spots.

Locally, the foundation short-listed two as Best Chef in the Mid-Atlantic:

• Russ Cowan of Radin’s Delicatessen in Cherry Hill
• David Viana of Judy and Harry’s in Asbury Park

The region also encompasses Delaware, Maryland, Pennsylvania, Virginia and Washington, D.C.

Good eats

Cowan is a fourth-generation Jewish deli restaurateur with roots dating to early-1900s New York. His background includes owning and operating the Famous 4th Street Deli in Philadelphia for nearly two decades before selling it.

In 2024, Cowan launched Radin’s Delicatessen in Cherry Hill. The eatery serves up a classic, old-school Jewish deli menu with house-made meats, traditional specialties and large portions.

This marks Viana’s third time as a semifinalist for a James Beard Award.

A “Top Chef” competitor and Elizabeth native, Viana has opened several acclaimed eateries around the state. His eateries include restaurant and cooking school Heirloom Kitchen in Old Bridge and acclaimed modern Iberian concept Lita in Aberdeen. The James Beard Awards named Lita as a semifinalist for best new restaurant in 2024. Last year, Viana was a best chef semifinalist for his work at the eatery.

In March 2025, Viana and his partner Neilly Robinson rebranded their award-winning Heirloom at the St. Laurent in Asbury Park. Named after Robinson’s parents, Judy & Harry’s features a blend of Italian-American and Jewish-inspired dishes.

The foundation said it will announce finalists in all categories March 31. It will then reveal winners during a June 15 ceremony at the Lyric Opera in Chicago.

‘The full spectrum’

According to the James Beard Foundation, recognition at any stage of the awards process can lead to significant visibility and in some cases, short- and long-term economic impact for businesses. In 2025, 96% of surveyed semifinalists reported a positive impact on their business and communities following James Beard recognition, the organization said.

James Beard Restaurant and Chef Awards Committee co-chairs Lauren Saria and Erinn Tucker-Oluwole reflected on the slate of honorees. “From beloved neighborhood restaurants to boundary-pushing bars, this year’s semifinalists reflect the innovation, regional diversity, and storytelling that makes American dining so compelling,” they said.

“As we celebrate 36 years of the Awards, it’s inspiring to see diners continue to embrace new flavors and the full spectrum of our culinary culture,” Saria and Tucker-Oluwole added.

James Beard Foundation CEO Clare Reichenbach said, “We are thrilled to congratulate this year’s semifinalists as we mark another major milestone—40 years of the James Beard Foundation.”

“For four decades, the Foundation has recognized culinary excellence while championing the independent chefs and restaurants that are vital to our communities, economy, and culture. It is an honor to celebrate the 2026 semifinalists, whose work reflects the incredible dynamism, talent, and achievement defining our industry today,” she said.