New Jersey’s dining scene continues to make waves nationally as two of the state’s standout chefs, David Viana of Judy & Harry’s in Asbury Park and Russ Cowan of Radin’s Delicatessen in Cherry Hill, have been named semifinalists for the prestigious James Beard Award for Best Chef in the Mid-Atlantic region. The announcement highlights the state’s growing reputation for innovation, excellence, and culinary diversity, with New Jersey chefs competing alongside talent from Pennsylvania, Virginia, Delaware, Maryland, and Washington, D.C.
David Viana, a Top Chef alum, has built a reputation as one of New Jersey’s most inventive culinary voices. Alongside his partner Neilly Robinson, Viana reimagined the St. Laurent hotel space into Judy & Harry’s, an homage to Robinson’s parents that marries traditional Jewish flavors with Italian classics. The restaurant, celebrated for its intimate fine-dining experience, offers iconic dishes like matzo ball soup with a delicate broth, and roast chicken Savoy, Viana’s modern take on a classic Belmont Tavern favorite. Recently featured on New Jersey Monthly’s Best New Restaurants list, Judy & Harry’s is not only a culinary destination but also a cornerstone of Asbury Park’s vibrant dining community.
Viana and Robinson’s vision for Judy & Harry’s extends beyond exceptional cuisine. “Judy & Harry’s exists because of our team, our community, and Asbury Park itself, which is undeniably a happier—and very well-fed—place because of it,” Viana shared. Their commitment to excellence is reflected across their portfolio, which includes Heirloom Kitchen in Old Bridge, Lita in Aberdeen, and La Otra, the cocktail bar within Lita, acclaimed both regionally and nationally for its inventive mixology. Viana’s consistent recognition by the James Beard Foundation—including previous nominations in 2018 and 2025—cements his status as a leading force in the Mid-Atlantic culinary landscape.
Russ Cowan brings a different flavor to New Jersey’s James Beard narrative. Owner of Radin’s Delicatessen in Cherry Hill, Cowan embodies the legacy of classic Jewish delis while infusing it with contemporary appeal. Radin’s, opened in February 2024, pays homage to Cowan’s family heritage, tracing back to the original Radin’s in New York in 1905. Known for generous portions, fresh-baked breads, and a bakery counter that delights the senses, Radin’s has quickly become a local institution. Cowan’s experience also includes ownership of Philadelphia’s Famous 4th Street Deli, giving him deep roots in regional deli traditions. Under his guidance, Radin’s delivers both nostalgia and modern quality, attracting longtime deli aficionados and new generations alike.
These nominations underscore New Jersey’s evolving culinary reputation. From coastal innovation in Asbury Park to the traditional flavors of Cherry Hill, the state offers a spectrum of dining experiences that combine creativity, technique, and history. Past semifinalists such as Dan Richer of Jersey City’s Razza, also recognized in the Mid-Atlantic category, exemplify New Jersey’s growing prominence in national restaurant rankings and award recognition.
As the James Beard Foundation moves toward its final announcement, all eyes will be on the semifinalists as they compete for the Best Chef award in the Mid-Atlantic region. Winners will be revealed at the James Beard Restaurant and Chef Awards ceremony on June 15 in Chicago, a prestigious event that celebrates culinary excellence and the individuals shaping America’s dining culture.
For those eager to explore New Jersey’s finest restaurants and experience the talent behind these accolades firsthand, our comprehensive guide to New Jersey restaurants offers curated recommendations, insider tips, and full coverage of the state’s thriving dining scene. From innovative fine dining to time-honored comfort cuisine, New Jersey continues to prove that it is a destination worthy of national culinary attention.
The recognition of Viana and Cowan not only elevates their individual profiles but also highlights the depth and diversity of New Jersey’s food culture. As the state continues to foster emerging chefs and preserve culinary heritage, diners can anticipate a dynamic year ahead filled with innovation, tradition, and unforgettable flavors.
