The announcement, made today by the James Beard Foundation, solidifies Monsod’s place as a culinary powerhouse and the first San Diego chef to reach this stage, back-to-back, keeping the city’s hopes alive for its first-ever James Beard Award win. While fellow San Diego semifinalist Roberto Alcocer of Oceanside’s Michelin-starred Valle and downtown cocktail bar Roma Norte did not advance, Monsod’s continued recognition underscores her impact on the region’s dining scene.
Monsod’s nomination comes as no surprise to those familiar with her innovative approach to Asian diasporic cuisine, particularly her integration of Filipino flavors at Animae, an upscale wagyu steakhouse. Dishes like her short rib kare kare have earned her widespread acclaim, contributing to Animae’s Michelin Plate recognition in the 2024 guide. Monsod, who also oversees the kitchen at Le Coq, a French steakhouse in La Jolla, has built a storied career in San Diego, having worked at local favorites like Herringbone, Tender Greens, and Juniper and Ivy before taking on her first executive chef role at Animae under celebrity chef Brian Malarkey. Last year, she made history as the first San Diego chef to reach the James Beard Award finals, and her return this year highlights her consistency and influence in a competitive field.
Monsod’s nomination comes as no surprise to those familiar with her innovative approach to Asian diasporic cuisine, particularly her integration of Filipino flavors at Animae, an upscale wagyu steakhouse. Dishes like her short rib kare kare have earned her widespread acclaim, contributing to Animae’s Michelin Plate recognition in the 2024 guide. Monsod, who also oversees the kitchen at Le Coq, a French steakhouse in La Jolla, has built a storied career in San Diego, having worked at local favorites like Herringbone, Tender Greens, and Juniper and Ivy before taking on her first executive chef role at Animae under celebrity chef Brian Malarkey. Last year, she made history as the first San Diego chef to reach the James Beard Award finals, and her return this year highlights her consistency and influence in a competitive field.
The James Beard Awards, often dubbed the "Oscars of the food world," have been celebrating excellence in the culinary and hospitality industries since 1991. This year’s awards, marking the 35th anniversary, introduced three new beverage-focused categories - Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service - reflecting the evolving landscape of the industry.
Roma Norte, a Mexico City-inspired cocktail bar in downtown San Diego, was a semifinalist for Best New Bar but did not advance to the finalist round. The bar, led by bar director Beau du Bois and part of the Puesto restaurant group, had been celebrated for its ambitious cocktail program and late-night service.
Other Southern California chefs joining Monsod in the Best Chef: California category include Daniel Castillo of Heritage Barbeque in San Juan Capistrano, Richard Lee of Saison in San Francisco, Kosuke Tada of Mijote in San Francisco, and Jon Yao of Kato in Los Angeles. The competition remains fierce, with California’s culinary talent pool historically dominated by Los Angeles and San Francisco. Valle’s Roberto Alcocer, whose Michelin-starred restaurant in Oceanside has been a beacon of Baja-influenced fine dining since earning its star in 2023, was a semifinalist this year but did not make the finalist cut, leaving Monsod as San Diego’s sole representative in the finals.
The James Beard Foundation also announced its Leadership, Humanitarian of the Year, and Lifetime Achievement award winners today. Chad Houser received the Humanitarian of the Year Award, while author and journalist Toni Tipton-Martin was honored with the Lifetime Achievement Award. Five individuals, including Anthony Edwards, Jr., Angie Craig, and Dune Lankard, were recognized with the new Impact Award for their work toward a more equitable and sustainable food system. The final winners of the Restaurant and Chef Awards will be revealed at a gala ceremony on June 16 at the Lyric Opera of Chicago, where Monsod will have a chance to make history for San Diego.
For now, the San Diego culinary community is rallying behind Monsod, hoping this will be the year the city claims its first James Beard Award. Her nomination not only highlights her individual talent but also shines a spotlight on the region’s diverse and dynamic food scene, which continues to gain national attention. As Monsod prepares for the June ceremony, her journey serves as an inspiration for aspiring chefs in San Diego and beyond, proving that the city’s culinary talent can compete on the national stage.
Originally published on April 2, 2025.
Other Southern California chefs joining Monsod in the Best Chef: California category include Daniel Castillo of Heritage Barbeque in San Juan Capistrano, Richard Lee of Saison in San Francisco, Kosuke Tada of Mijote in San Francisco, and Jon Yao of Kato in Los Angeles. The competition remains fierce, with California’s culinary talent pool historically dominated by Los Angeles and San Francisco. Valle’s Roberto Alcocer, whose Michelin-starred restaurant in Oceanside has been a beacon of Baja-influenced fine dining since earning its star in 2023, was a semifinalist this year but did not make the finalist cut, leaving Monsod as San Diego’s sole representative in the finals.
The James Beard Foundation also announced its Leadership, Humanitarian of the Year, and Lifetime Achievement award winners today. Chad Houser received the Humanitarian of the Year Award, while author and journalist Toni Tipton-Martin was honored with the Lifetime Achievement Award. Five individuals, including Anthony Edwards, Jr., Angie Craig, and Dune Lankard, were recognized with the new Impact Award for their work toward a more equitable and sustainable food system. The final winners of the Restaurant and Chef Awards will be revealed at a gala ceremony on June 16 at the Lyric Opera of Chicago, where Monsod will have a chance to make history for San Diego.
For now, the San Diego culinary community is rallying behind Monsod, hoping this will be the year the city claims its first James Beard Award. Her nomination not only highlights her individual talent but also shines a spotlight on the region’s diverse and dynamic food scene, which continues to gain national attention. As Monsod prepares for the June ceremony, her journey serves as an inspiration for aspiring chefs in San Diego and beyond, proving that the city’s culinary talent can compete on the national stage.
Originally published on April 2, 2025.