Two New Jersey chefs have been named semifinalists for the 2026 James Beard Awards. Each honored under the Best Chef: Mid-Atlantic category.
JBF Semifinalist: Chef Russ Cowan
Chef Russ Cowan is recognized for his authentic Jewish deli, Radin’s Delicatessen, located just outside Philadelphia in Cherry Hill, New Jersey. A fourth-generation deli owner, Cowan operates Radin’s the old-school way, with house-smoked pastrami, corned beef, chopped liver, kishka (meal sausage), a variety of smoked fish, and homemade desserts like black-and-white cookies, linzer tarts, and rice pudding.
Beyond the meats and cakes, Radin’s comes with a slice of history. The Radin family emigrated to New York City from Russia in the early 1900s and laid the roots for a flourishing restaurant empire. Delis under the Radin name opened in Manhattan, Brooklyn, and even Puerto Rico.
By the ’80s, Cowan was spreading his deep knowledge of Jewish fare across the country, making a stop in South Jersey and eventually settling in Philadelphia to take over Famous 4th Street Delicatessen in 2005—one of the city’s premier delis.
After just under two decades in Philadelphia, Cowan headed back to New Jersey, where he revived the Radin’s Delicatessen name to bring Cherry Hill a taste of his family’s deep-rooted culinary lineage.
JBF Semifinalist: Chef David Viana
Also named a semifinalist is Chef David Viana of Good Trouble Hospitality, which operates top restaurants Lita, Heirloom Kitchen, and Judy & Harry’s.
Viana was previously nominated for James Beard Awards in both 2018 and 2025, making him no stranger to the accolade.
In New Jersey, Viana is known for his versatility in the kitchen: Heirloom offers diverse, globally inspired cuisine, while Lita highlights his command of Iberian-focused flavors. This year, however, it was Judy & Harry’s that caught the James Beard Foundation’s attention. The neo red-sauce joint in Asbury Park combines New Jersey-style Italian-American cooking with a distinct Jewish flair.
Expect matzoh balls made with ricotta, latkes with bagna cauda, chicken parm, and a zingy, Belmont Tavern-inspired pan-roasted chicken with vinegar jus.
What Are the James Beard Awards?
The James Beard Awards are among the most prestigious honors in the American hospitality industry.
Founded in 1990 by the James Beard Foundation, the awards recognize excellence in restaurants, chefs, bakers, bars, food writing, and media across the United States.
The awards span multiple categories, including Best Chef, Outstanding Restaurant, Outstanding Chef, Best New Restaurant, and regional chef awards.
Beyond food, service, and hospitality, the foundation emphasizes ethics, sustainability, and community impact, with eligibility standards that include workplace practices and professional conduct.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
