Chai Pani
Outstanding Restaurateur
Meherwan Irani & Molly Irani
Chai Pani Restaurant Group (Chai Pani + Botiwalla)
The husband-and-wife team behind Chai Pani and Botiwalla has spent the past decade redefining how Asheville experiences Indian cuisine using bold spices, street-food energy, and an atmosphere that feels more festival than fine dining.
Their recognition as Outstanding Restaurateur finalist honors more than restaurants. It celebrates a philosophy: that food should be playful, accessible, deeply rooted in culture, and shared generously. Whether it’s a buttery uttapam, a spicy vada pav, or a late-night kati roll, their kitchens have become landmarks of Asheville’s culinary identity.
Best Chef: Southeast
Taylor Montgomery
Montgomery Sky Farm, Leicester, NC
Montgomery Sky Farm
The work of Chef Taylor Montgomery of Montgomery Sky Farm in Leicester celebrates the cycle of land and table, creating dishes born from the seasons and the soil of Western North Carolina. At Montgomery Sky Farm, the plate becomes a tribute to place: vibrant, inventive, and unmistakably Appalachian.
The farm is also is home to rescue pigs, capybara and Scottish Highland cattle.
James Beard Semifinalist
Matt Dawes
The Bull and Beggar
Matt Dawes at Bull and Beggar
Tucked into a historic brick building in the River Arts District, The Bull and Beggar has long been a delicious cornerstone of the city’s dining scene. A refined establishment without pretense, seasonal without trendiness.
Chef Matt Dawes brings a craftsman’s touch to every plate, working closely with regional farmers and producers to shape menus that feel both grounded and expressive. His recognition as a Best Chef: Southeast semifinalist reflects Asheville’s strength in thoughtful, ingredient-driven cooking.
Dawes did not advance from the semifinal round.
These nominations highlight the creativity and passion fueling Asheville’s food and beverage scene. Make sure to explore these celebrated establishments and taste what makes Asheville a culinary destination to remember!
