An artistic presentation of contemporary Taiwanese cuisine inspired by California flavors.
Jon Yao of Kato in Los Angeles has received the Best Chef: California award at the James Beard Awards, recognizing his contemporary Taiwanese cuisine. This marks his first major accolade at the awards and highlights the culinary contributions of Los Angeles chefs. Yao emphasized the importance of immigrant stories in his acceptance speech, reflecting the city’s diverse gastronomic identity. Other notable nominees and winners were also recognized at this prestigious event, which celebrates excellence in the culinary arts.
Chicago – Jon Yao of Kato in Los Angeles has won the prestigious title of Best Chef: California at the 2025 James Beard Awards, an event considered the “Oscars of the gastronomic sect” in the United States. The award was presented on June 16, 2025, recognizing Yao for his innovative contemporary Taiwanese cuisine that reflects a California influence. This victory marks Yao’s first accolade at the James Beard Awards and highlights his significant contributions to the culinary landscape.
Yao stood out among a competitive field of fellow nominees, which included notable chefs such as Daniel Castillo from Heritage Barbecue, Tara Monsod of Animae, Richard Lee from Saison, and Kosuke Tada of Mijoté. Significantly, Yao was the only winner from Los Angeles this year, continuing a trend as this is the third consecutive year that the Best Chef: California honor has been awarded to a chef from the city. Previous winners were Justin Pichetrungsi in 2023 and Lord Maynard Llera in 2024.
The James Beard Awards have long been esteemed in the culinary world, celebrating talent and excellence across a variety of categories. In total, over 100 restaurants and food makers were recognized as finalists this year across 25 categories. The winners were awarded a certificate and a medallion featuring the image of James Beard, a renowned American chef and food writer.
In addition to Yao’s achievement, other nominees from Los Angeles included Tobin Shea of Redbird, who was up for the Outstanding Professional in Cocktail Service title, as well as Arturo Enciso and Ana Salatino from Gusto Bread for Outstanding Bakery. The breadth of culinary talent represented at the awards reflects the dynamic and diverse food scene in Los Angeles and beyond.
During his acceptance speech, Yao emphasized the stories behind the immigrant experience, highlighting themes of diaspora, endurance, and perseverance as integral to his culinary narrative. He urged fellow chefs present at the ceremony to leverage their platforms to advocate for immigrant communities that have played a pivotal role in shaping the city’s gastronomic identity.
This year’s ceremony also highlighted other categories with notable winners, including:
The James Beard Foundation, which has been presenting these awards annually since 1991, skipped the events in 2020 and 2021 due to the COVID-19 pandemic. The awards have since returned, celebrating culinary achievements and recognizing the essential contributions of the food community to American culture.
As Yao’s win at the James Beard Awards underscores, the culinary landscape is a tapestry woven from many backgrounds and experiences. This recognition not only enhances Yao’s esteemed position within the culinary community but also shines a light on the broader narratives of resilience and creativity that define Los Angeles’s rich gastronomic diversity.
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