The James Beard Awards, regarded as the "Oscars of the food world," have been celebrating culinary excellence since 1991. This year, marking their 35th anniversary, they introduced new categories focused on beverages, reflecting the industry’s evolving landscape.

Filipino American chef Tara Monsod has been named a finalist for the Best Chef: California category. Monsod, the executive chef of Animae steakhouse in San Diego and Le Coq in La Jolla, is one of five chefs competing for this prestigious title. The announcement highlights Monsod’s growing prominence and marks her second consecutive year as a finalist.

“I am truly honored to be named a finalist for the James Beard Award for the second year in a row. It’s a testament to the incredible team at Animae and Le Coq and our dedication to showcasing Filipino and Asian flavors in innovative ways,” Monsod said.

Monsod’s innovative use of Filipino flavors has garnered widespread acclaim, with dishes like her short rib kare kare contributing to Animae’s Michelin Plate recognition in 2024. Having worked at notable San Diego restaurants like Herringbone and Juniper and Ivy, she continues to leave a significant mark on the region’s culinary scene.

Last year, Monsod made history as the first San Diego chef to reach the James Beard finals, and her return this year further solidifies her standing.

The James Beard Foundation also announced its Leadership, Humanitarian of the Year, and Lifetime Achievement awards, with Chad Houser receiving the Humanitarian Award and Toni Tipton-Martin honored with a Lifetime Achievement Award.

As Monsod continues to shine in the culinary world, her return to the James Beard Award finals is a momentous achievement that reflects her dedication to elevating Filipino and Asian diasporic cuisine in a highly competitive industry.