The James Beard Foundation has announced the semifinalists for its 2026 awards, and two Hudson Valley chefs are among those earning national recognition in the Best Chef: New York State category—Efrén Hernández of Casa Susanna in Leeds and Corwin Kave of Deer Mountain Inn in Tannersville. Often described as the Oscars of the food world, the James Beard Awards spotlight chefs and restaurants whose work shapes the future of American dining. (Full list of awards finalists.)
For Hernández, this marks a return to familiar territory. The chef has previously been named a James Beard semifinalist, recognition that reflects the steady acclaim he’s earned. At Casa Susanna, located at the Camptown Catskills hotel, Hernández draws deeply from Mexican culinary traditions while grounding his menus in local ingredients and wood-fired techniques. Central to his cooking is masa, which is nixtamalized and ground in-house, forming the foundation for dishes that feel both elemental and expressive. His food balances reverence for tradition with a willingness to experiment, contributing to a broader rethinking of regional Mexican cuisine in the Northeast. Hernández is also known locally for his work at the Tavern at Rivertown Lodge in Hudson, where his influence helped redefine what casual hotel dining could be.
Corwin Kave, meanwhile, earns his first James Beard semifinalist nod for his work at Deer Mountain Inn, a Catskills destination that pairs hospitality with a thoughtful, seasonally driven restaurant. Before settling in Tannersville, Kave built his resume in New York City kitchens, including time at Zak Pelaccio’s influential Fatty Crab, where bold flavors and global influences were part of the daily language of the kitchen. At Deer Mountain Inn, Kave channels that experience into menus that emphasize Hudson Valley and Catskills producers, offering dishes that feel refined without losing their sense of comfort or place. Under his leadership, the restaurant has become a draw in its own right, appealing to both destination diners and locals.
Founded in 1990, the James Beard Awards honor excellence in the culinary arts, hospitality, and food media across the country. Semifinalists represent a national longlist, from which finalists are announced later in the spring, with winners revealed at a ceremony in Chicago in June.
For Hernández and Kave, the recognition underscores not only individual achievement but also the Hudson Valley’s growing stature as a region where ambitious, nationally relevant cooking continues to thrive.
