Earlier this year, we introduced readers to several standout semifinalists in the James Beard Awards’ chef categories, culinary talents shaping the Southwest with bold flavors and nationally recognized skill. Now, two of those chefs are officially headed to Chicago as James Beard finalists, bringing the Southwest one step closer to culinary history. You can read our original semifinalist story here.
Often referred to as the “Oscars of food,” the James Beard Awards honor excellence and innovation across the American dining landscape. Each year begins with semifinalists announced in the winter before narrowing to finalists in the spring. Winners are then revealed during the James Beard Restaurant and Chef Awards ceremony in Chicago, where chefs from across the country gather for one of the culinary industry’s biggest nights.
Two chefs, Chef Steve Riley of Mesa Provisions in Albuquerque, New Mexico, and Chef Finn Walter of The Nicolett in Lubbock, Texas, earned finalist spots for their respective categories. Here’s their story and what their restaruants are all about.
Mesa Provisions
Steve Riley — Mesa Provisions | Albuquerque, New Mexico
Finalist: Best Chef: Southwest
Mesa Provisions
A largely self-taught chef, Riley has built a menu where vegetables often take center stage, from smoked beets to inventive seasonal creations that convert even skeptical diners. But one menu item has remained since day one: his smoked half chicken served with beans and tortillas.
“This dish really shows in a broad sense what it is I’m trying to do and how I like to eat,” Riley previously shared. “It has been on our menu since day one and it’s been a labor of love keeping it consistent every day and keep it the best quality we can.”
Now officially a finalist for Best Chef: Southwest, Riley says the recognition is deeply meaningful.
“I am very honored to be a finalist for Best Chef: Southwest as we continue doing what we do best: making good food for good people,” he says.
Learn about his restaurant at mesaprovisions.com.
Kimberly Robles Greenhouse Creative
Finn Walter — The Nicolett | Lubbock, Texas
Finalist: Best Chef: Texas
Greenhouse Creative
At The Nicolett in downtown Lubbock, Chef Finn Walter is bringing fine dining front and center in West Texas. His cooking blends classical French techniques with regional Southwestern influences, where dishes inspired by pozole, fry bread and local ingredients sit comfortably alongside refined culinary methods.
Walter’s signature lamb dish—prepared brisket-style using Capra lamb neck crusted with peppercorns and local lavender—has become a defining representation of his style: ambitious, technique-driven and deeply rooted in place.
After working in culinary destinations like Austin and Paris, Walter returned home to Lubbock to open The Nicolett and bring elevated dining to a city not traditionally associated with national culinary recognition.
Now a finalist for Best Chef: Texas, Walter says the honor represents years of dedication.
“It is difficult to put into words just how much it means to be recognized at this level—by the industry and my peers, especially for the category of Best Chef: Texas,” Walter says. “The James Beard Awards is the sort of accolade that, years ago, as a twentysomething learning to cook and honing skills, my culinary friends and I would dream about for our future.”
“The nomination is particularly poignant, as I returned to establish The Nicolett in my hometown, which has historically not been on the radar for national acclaim.”
Learn more about his restaurant at nicolettrestaurant.com.