The James Beard Foundation recently announced the semifinalists for its 2024 Restaurant and Chef Awards, and several South Carolina eateries and chefs made the cut.

The awards, first given out in 1991, honor “exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the foundation’s website.

The following South Carolina restaurants and chefs were named as semifinalists:

Outstanding Restaurateur

Kimball Brienza and Stephen Palmer of O-Ku Sushi in Charleston

Emerging Chef Presented by S. Pellegrino Sparkling Mineral Water

Nikko Cagalanan of Kultura, Charleston

Best New Restaurant

Scoundrel, Greenville 

Outstanding Pastry Chef or Baker

Tania Cienfuegos Harris of Topsoil Kitchen & Market, Travelers Rest

Remy Funfrock of La Pâtisserie, Charleston

Outstanding Wine and Other Beverages Program

Lula Drake Wine Parlour, Columbia

Outstanding Bar

Edmund’s Oast, Charleston

Best Chef, Southeast

Kitwanda “Kiki” Cyrus and Tyrone Cyrus of Kiki's Chicken and Waffles, Columbia

Jacques Larson of The Obstinate Daughter, Sullivans Island

James London of Chubby Fish, Charleston

Robbie Robinson of City Limits Barbeque, West Columbia

Winners will be announced June 10 in a ceremony at the Lyric Opera of Chicago.