James Beard regional nods
The James Beard Foundation released its 2026 Vermont semifinalists this week, highlighting regional culinary talent across the state (mynbc5.com). Separately, Colin Marcelli — chef at Renzo in Charleston — was named among 11 South Carolina nominees, recognized for his pizza and global plates (postandcourier.com).
Six Vermonters appear on the James Beard Foundation’s 2026 semifinalist list: Leslie McCrorey Wells (Outstanding Restaurateur; Pizzeria Verità/Trattoria Delia/Sotto Enoteca, Burlington), Café Monette (Best New Restaurant, St. Albans), Tiara Adorno (The Crooked Ram, Manchester), Paul Trombly (Fancy’s, Burlington), Max Vogel (Ondis, Montpelier), and Kate Wise (Juniper/Juniper Bar, Burlington). (jamesbeard.org) Three Vermont chefs — Tiara Adorno, Paul Trombly and Max Vogel — were named specifically in the Best Chef: Northeast semifinalist slate that covers Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. (bostonuncovered.com) Colin Marcelli, executive chef at Renzo in Charleston, was named a Best Chef: Southeast semifinalist as part of a South Carolina group that local outlets counted as roughly 10–11 state honorees including nominees for Outstanding Restaurant, Best New Restaurant and beverage-program categories. (wjcl.com) Renzo’s profile notes Marcelli leads a wood‑fired pizza and natural‑wine program while expanding handmade pasta and globally influenced plates — elements local coverage highlighted when reporting his James Beard nod. (renzochs.com) The James Beard Foundation’s longlist will be narrowed to official nominees on March 31, 2026, and winners for the Restaurant & Chef Awards will be announced at the ceremony on June 15, 2026, at the Lyric Opera of Chicago. (jamesbeard.org)
