Two New Jersey chefs are among the recently announced slate of semifinalists for awards from the James Beard Foundation.

Now in its 35th year, the recognition is considered one of the most prestigious honors in the culinary industry.

The distinction showcases those who create exceptional food, food media content and better food systems, as well as demonstrate a commitment to racial and gender equity, community and sustainability.

Within New Jersey, the foundation short-listed David Viana of Lita in Aberdeen and Dan Richer of Razza in Jersey City for Best Chef in the Mid-Atlantic. The region also encompasses Delaware, Maryland, Pennsylvania, Virginia and Washington, D.C.

Both chefs have been semifinalists for James Beard Awards several times in the past, but have never won.

Viana, a “Top Chef” competitor and Elizabeth native, has opened several acclaimed eateries around the state, including restaurant and cooking school Heirloom Kitchen in Old Bridge and the award-winning Heirloom at the St. Laurent in Asbury Park.

Viana and his partner Neilly Robinson recently announced a rebrand of their space at the St. Laurent as an Italian restaurant “with a whimsical, international flair.”

In April 2023, the two unveiled their modern Iberian concept, Lita. Less than a year later, the James Beard Awards named the restaurant as a semifinalist for best new restaurant.

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Jersey grown

Richer owns Razza, an eatery on Grove Street popular for its wood-fired pizzas made with fresh, local ingredients. Besides running a restaurant consistently ranked among the best pizzerias in the U.S., the Matawan native authored the New York Times bestseller “The Joy of Pizza.”

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According to the foundation, it will announce finalists in all categories April 2. It will then reveal winners June 16 during a ceremony at the Lyric Opera in Chicago.

In a statement, James Beard Foundation CEO Clare Reichenbach said, “For 35 years, the James Beard Awards have stood as a testament to American food culture and its exceptional talent. What began as a celebration of culinary achievement has evolved into a platform leading chefs and the broader culinary industry towards a new standard of excellence.”

“As we mark this milestone, we are committed to our vision of a vibrant independent restaurant industry that stands as a cornerstone of American culture, community and economy; and drives towards a better food system,” she continued.

According to the 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 the past two years, 66% of semifinalists reported a significant increase in covers after the announcement.