Philly's Diverse Food Scene To Be Celebrated At James Beard Foundation Event

PHILADELPHIA — Philadelphia is no stranger to the James Beard Foundation. The city has plenty of winners from past Beard Foundation Awards and has 13 chefs and restaurants who are semifinalists in the 2026 awards.

But before this year's winners will be announced, the foundation will host Taste America: Philadelphia.

The event will be held the evening of March 18 at the Grand Belle at The Bellevue, 200 S. Broad St. in Philadelphia. Premier tickets, which grant 6 p.m. entry, are $250, while general tickets are $200 and grant 7 p.m. entry. Get tickets online here.

The foundation's Taste America series celebrates culinary excellence and the local independent restaurants at the heart of communities, highlighting the richness and diversity of local food culture, while spotlighting chefs who are uniquely aligned to the foundation’s mission.

The walk-around tasting is hosted by James Beard Award Semifinalist Chef Yun Fuentes of BOLO, who is recognized as one of the industry’s finest culinary talents and changemakers as part of the foundation’s annual class of TasteTwenty Chefs.

Additional participating chefs include:

• Tyler Akin of Bastia
• Chance Anies of Tabachoy
• Ange Branca of James Beard Award Semifinalist Kampar
• Michael Brenfleck of Little Walter’s
• James Beard Award Nominee Nicholas Elmi of James Beard Award Semifinalist Laurel
• Mebruka Kane of Doro Bet
• Frankie Ramirez of Amá
• James Beard Award Semifinalist Emily Riddell of James Beard Award Semifinalist Machine Shop, presented by Plugrà Premium European Style Butter
• Amy Rivera-Nassar of Amy’s Pastelillos

Fuentes told Patch he is excited to mingle with patrons while celebrating his fellow Philadelphia chefs

"One of the coolest things about this food scene, and I've had the pleasure of working in different places throughout my career, is the brotherly love that happens in the culinary industry here," he said.

Fuentes said meeting with patrons at BOLO is one of the best perks of the job, but often is too busy to do so.

"I love meeting with patrons, I don't get to do it often though," he said. "In this moment in my career, it's what I most look forward to, engaging with the public, having real conversations."

His culinary career began quite humbly, and where many young people get their first jobs: McDonald's.

"I loved it," he said. "It's a really good job."

He spent time working in his native Peurto Rico, New York City, and North Carolina before ending up in Philadelphia.

"When I landed in Philly, I did feel at home right off the bat," he said.

Without much to his name, Fuentes was embraced by the local food industry.

"It's what really made me feel a home first," he said.

And on top of the industry itself, Fuentes said it's the guests that make Philly so welcoming.

"They're looking for something that is approachable, fun, makes them feel good when they go out," he said. "The industry is embracing itself and the public is embracing experiences that are fun and warm. I think that's what makes Philly Philly."

As for the chefs participating in Taste America: Philadelphia, Fuentes said they are "day in and day our delivering so much."

"They're doing it with their own vibes and aura, they're doing it while exploiting their heritage and their culture, their own experiences," he said. "I'm very proud to host and collaborate with each and every one of these chefs."

Proceeds from the event will benefit the foundation's impact work and programs in support of a more sustainable, equitable, and thriving future for independent restaurants and the broader food system.