ANCHORAGE, Alaska (KTUU) – The new crop of finalists for the James Beard Awards was announced Tuesday morning, with Alaska getting two spots on the 2026 list.
Both Anchorage semifinalists moved up to official finalist status in the Best Chef: Northwest and Pacific category: Nathan Bentley, Altura Bistro and Fire Island Rustic Bakeshop for Outstanding Bakery.
Winners will be announced June 15 at the James Beard Awards ceremony held in Chicago.
Here’s the lineup:
Outstanding BakeryCultured, Sister Bay, WI Fire Island Rustic Bakeshop, Anchorage, AK Super Secret Ice Cream, Bethlehem, NH Weltons Tiny Bakeshop, Charleston, SC Wild Crumb, Bozeman, MTBest Chef: Northwest & Pacific (AK, HI, OR, WA)Nathan Bentley, Altura Bistro, Anchorage, AK Johnny Courtney, Atoma, Seattle, WA Thomas Pisha-Duffly, Gado Gado, Portland, ORRyan Roadhouse, Nodoguro, Portland, OR Aaron Tekulve, Surrell, Seattle, WA
ORIGINAL STORY:
A James Beard Award is a big deal. Like an Oscar or a Pulitzer. Expect it to be listed on your gravestone.
Anchorage chefs Nathan Bentley of Altura Bistro and Mike Dodge of Whisky & Ramen were nominated in the 2026 Restaurant and Chef Award for Best Chef: Northwest & Pacific category.
Fire Island Rustic Bakeshop and the Tutka Bay Lodge near Kachemak Bay have also been named semifinalists for James Beard Awards.
This is Bentley’s fourth nomination. He started his restaurant in 2019 and has been nominated for James Beard Best Chef: Pacific and Northwest in 2022, 2023, and 2024.
Bentley is an Alaska kid who started culinary school at King Tech High School in Anchorage, then attended the Culinary Arts program at the University of Alaska Anchorage before transferring for his final semester to Apicius International School of Hospitality in Florence, Italy.
“You know, we’re not just putting food on a plate. We’re not just talking to a table. We’re creating an experience,” Bentley said.
Alaska’s News Source spoke with Bentley about his nomination and all things food.
Favorite restaurant (besides your own)?
“I love hanging out at South Side Bistro,” Bentley said.
He orders the nachos.
“I love their nachos. They’re wood-fired in a real wood-fired pizza oven and if you haven’t had them, you’ve got to have them,” Bentley said.
Favorite meal at Altura Bistro?
“I love doing our sweet prawn bisque [butter-poached prawns, chili oil, caraway crouton],” Bentley said. “I really love that we always bring in all of our steaks are prime grade or higher. We always have Wagyu available as well, all our fish is fresh, and I love the way we do our oysters.”
Two types of foams are involved.
“It’s the perfect little delicate accent to, you know, a simple oyster,” Bentley said.
Bentley has lots of plans, whether or not he wins the award. He’s looking at starting a brick and mortar burger place in Anchorage and maybe another restaurant in Denver.
As for his fellow nominee, Bentley said he loves hanging out at the bar in Whiskey & Ramen and that Fire Island is “bulletproof,” with its food.
If you haven’t been to Alutra Bistro yet, here’s what Bentley recommends you order:
“Start with some scallops. Get some pork belly. We’re known for our 90-hour sous vide pork belly. Honestly anything from our appetizers section, gotta get the sweet prawn bisque. Maybe move on to some fresh king salmon. We try our best to get white king salmon as much as we can too, and then finish off with any of our desserts, we’re really known for our Clafouti. Right now we’re doing a beautiful Riesling poached pear with goat cheese ice cream and it’s … oh, it’s fantastic.”
Last meal before he dies?
“Gnocchi.”
Nominees will be announced April 2, and winners will be announced at the James Beard Restaurant and Chef Awards ceremony June 16 at the Lyric Opera of Chicago.
Editor’s note: This story was updated March 31 to reflect the finalist status of two Alaska restaurants in the awards.
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Dining and Cooking