Tampa chef's James Beard nod breaks drought for local food scene
Add Axios as your preferred source to
see more of our stories on Google.
Photo illustration: Axios Visuals. Photos: Courtesy of Rocca.
A Tampa chef was among the James Beard Awards semifinalists announced Wednesday.
Why it matters: The nod to Michelin-starred Rocca owner and executive chef Bryce Bonsack in the Best Chef: South category ends a five-year drought of Beard Awards recognition of Tampa Bay's food scene.
State of play: The Beards are like the Oscars for the American hospitality industry, so even the semis are significant.
- Best Chef recognizes those "who set high standards in their culinary skills and leadership abilities and who are making efforts to help create a sustainable work culture in their respective regions."
What they're saying: "It's a dream come true," Bonsack told Axios on Wednesday morning, adding that it's a team effort and a "testament to everyone that works with me."
The big picture: Bonsack was joined on the South list by fellow Florida chefs in Miami, Orlando, Melbourne, St. Augustine and Jacksonville.
- One other Tampa Bay area establishment was recognized Wednesday: Born & Bread Bakehouse in Lakeland is a semifinalist for "Outstanding Bakery."
Flashback: Tampa Bay's restaurant scene was last recognized by the Beard Awards in 2019, when Jeannie Pierola and Rachel Bennett were semifinalists for Best Chef: South and Rising Star Chef of the Year, respectively.
- Since then, the region appeared on the list just once, when St. Petersburg's Webb's City Cellar was named a semifinalist for Outstanding Bar in 2024.
- Bonsack said ending the region's restaurant drought gave Wednesday's recognition extra shine: "I was sort of rolling my eyes every year ... like, 'What do I need to do?'" he said.
What's next: Finalists will be announced on March 31 and winners will be celebrated at a Chicago ceremony on June 15.
- As for Bonsack, the restaurant group for which he works as culinary director, Tastes Pretty Good, is set to open several new concepts this year.
- And he hopes his recognition "paves the way for much more to come," he said, "not just for me but for a lot of the really talented chefs and restaurateurs in this area."