Torno Subito, located in Miami's Design District, is the latest venture by celebrated chef Massimo Bottura. The restaurant blends Italian culinary tradition with playful innovation, featuring a menu guided by a zero-waste philosophy and local Florida ingredients. Housed in a historic building, the space boasts vibrant colors, Gucci florals and a casual-chic atmosphere that encourages guests to embrace both style and flavor.

The James Beard Foundation announced the 2026 semifinalists today, spotlighting a wide range of culinary talent from across the US. Notable names include Elizabeth Blau, Kwame Onwuachi and restaurants such as Antico Nuovo and Bar La Grassa. The awards span an extensive array of categories, including Restaurant and Chef Awards, Media Awards, and the recently introduced Impact Awards, which honor efforts toward a more equitable and sustainable industry. Major distinctions include Outstanding Restaurateur, Outstanding Chef, Best New Restaurant, Outstanding Bakery and regional Best Chef awards, as well as recognitions for beverage and cocktail professionals, hospitality and new bars.

Le Manoir aux Quat'Saisons has named Arnaud Donckele as its new culinary director, succeeding Raymond Blanc. Donckele, currently the lead chef at La Vague d'Or and Cheval Blanc Paris, both three Michelin-starred establishments, will take over when Le Manoir reopens in summer 2027 after an 18-month renovation.

Circo's Pastry Shop in Brooklyn, N.Y., has been serving traditional Italian pastries for more than 80 years. Founded in 1945 by Sebastino Circo, the bakery is renowned for its freshly filled cannoli, Italian rainbow cookies and handmade ice cream cakes. Nino Pierdipino and Michele Vinci joined the business in 1968, and both of Pierdipino's sons attended the Culinary Institute of America before joining the family business.

The FDA has initiated a public Request for Information to gather input on how often grains like rye and barley are disclosed on food packaging, as well as on the gluten content found in oats due to cross-contamination. This effort marks the first step toward potential regulatory action aimed at improving food labeling, particularly for people following gluten-free diets or those with celiac disease. The agency will use the information collected to inform its next steps, which could include updating labeling requirements.

Anthony Bourdain's mashed potato recipe, inspired by Joël Robuchon, uses a high butter-to-potato ratio -- calling for one and a half pounds of butter to every four pounds of potatoes -- and a unique stirring technique to create a rich, creamy texture. The ample butter not only enhances flavor and texture but also prevents the potatoes from becoming gluey, as the fat coats the starch molecules and limits excess water absorption. Chef Philippe Roussel and Chef Ann Ziata explain that Yukon Gold potatoes can handle the extra stirring without becoming gummy.

At Maze in Honolulu's Kaka'ako neighborhood, a chef-bartender partnership reimagines island comfort foods through an intimate tasting menu where eating and drinking are inseparable, highlighted by a revelatory musubi topped with paper-thin A5 Wagyu and a series of playful, technically exacting dishes and drinks rooted in Asian and local traditions. While not every plate succeeds, writes Ligaya Mishan in the first starred New York Times review from Hawaii, the restaurant's obsessive craft, inventive pairings and commitment to place mark it as part of a younger generation helping make Hawaii one of the most exciting dining destinations in the country.

Chef Kevin Lee is driving a culinary revival in Oklahoma City with his restaurant Maht, a modern American steakhouse with Korean influences. Lee, who grew up in a Korean-American family in Oklahoma City, returned to the city after a stint in Las Vegas and has since opened several successful restaurants. His journey from Birdie's, a Korean fried chicken spot, to Maht reflects his passion for cooking and his desire to introduce global cuisines to Oklahoma City.

Filip Ondrušek is a 29-year-old internationally recognized chef, ecologist and activist with Austrian and Slavic roots. Currently based in São Paulo, he has collaborated with leading global chefs in over 30 countries, working in renowned two- and three-Michelin-starred restaurants such as Central, Koks, Amador and Narisawa. Ondrušek is celebrated for his innovative culinary concepts that blend classical tradition with modern creativity, and for his commitment to sustainable, biodynamic practices. Despite his global experience, he remains deeply connected to his cultural heritage, often drawing on central and southeastern European food traditions in his work.

Applications for the 2026 ACF National Awards are now being accepted. Deadline for all applications is Jan. 31, 2026. Award recipients will be announced during the 2026 ACF National Convention. Learn more.

The application is up and live on the website to compete for the title of Chef Educator of the Year at the ACF National Convention in Grand Rapids, Mich.! The deadline to apply is Jan. 31, 2026. Please email competitions@acfchefs.org. Learn more.