Taste America, a nationwide initiative by the James Beard Foundation, unites chefs, special guests, and diners to celebrate local independent restaurants at the heart of their communities, while advocating for a more inclusive, sustainable, and diverse culinary industry.
The recent kickoff event at Tribeca 360° in New York was a powerful demonstration of this mission, featuring food stations hosted by the TasteTwenty 2024-2025 chefs. The culinary series not only showcases these chefs’ signature styles but also highlights the uniqueness of their respective restaurants and communities.
This year’s roster includes four James Beard Award winners, five semifinalists, and six nominees. Notably, three Filipino American chefs were among those celebrated, reflecting the initiative’s commitment to honoring diversity in the culinary world.
Recent James Beard Award Winner for Best Chef: California Lord Maynard Llera joined chefs Jerome Grant and Silver Iocovozzi at the foodie event.
From Garage Kitchen to Culinary Stardom
Lord Maynard Llera of Kuya Lord in Los Angeles prepared a dish that beautifully encapsulates his culinary journey: Lucenachon at Talong (Slow-Roasted Pork Belly with Smoked Eggplant Pulp, California Cherry Tomatoes, Cucumbers, Micro Mint, Cilantro, Fish Sauce, and Calamansi Vinegar).
This hearty and innovative combination of lechon pork belly and smoked eggplant puree with housemade anchovies reflects his culinary philosophy: a blend of tradition and creativity, deeply rooted in his Filipino heritage.
Reflecting on his recent win in Chicago, Llera admitted, “It took me about a month, and after that, it was very overwhelming. I couldn’t believe it, it felt like winning the lotto without the money!”
Llera’s journey to this accolade was far from straightforward. “I was supposed to open my restaurant in 2020,” he shared, recalling the challenges posed by the pandemic. “I was forced to build a kitchen out of my garage.” Despite the setback, Llera’s determination only grew stronger. With nearly two decades of experience in the food industry, he felt ready to take the leap and open his own restaurant in Los Angeles.
“It is an honor, especially for me, coming from the Philippines. I come from the province of Quezon. What else could you ask for?” he said beaming. “Opening a restaurant in the United States was my American dream, and winning James Beard was a big plus.”
Joining Llera at the event were fellow TasteTwenty chefs Jerome Grant and Silver Iocovozzi.
“This year’s TasteTwenty cohort exemplifies culinary excellence, innovation, and a commitment to positive societal impact. Their remarkable talents and dedication to their craft and communities inspire us, and we’re honored to showcase their remarkable work on a national stage,” said Siobhan Flaherty Haber, Vice President of Events at the James Beard Foundation.
James Beard Award Semifinalist, Chef Bootcamp Alum, and American Culinary Corps Chef Jerome Grant of Mahal BBQ in Washington, D.C., prepared Smoked Beef with Szechuan Peppercorn–Coriander Rub, Marinated Cucumbers, and Calamansi White Barbecue Sauce.
Grant told us that he is both proud and happy to be a part of the TasteTwenty chefs from across the country and he is looking forward to touring different cities with the group, where they will showcase their talents throughout the year at chef dinners and walk-around tastings, spotlighting the breadth and unity of culinary creativity across the nation.
He introduced his latest culinary project, “Mahal” two years ago. After spending 20 years in the culinary industry, this concept – American-style barbecue with Filipino flavors – is deeply personal for him, especially after the reflective pause brought on by the pandemic. During these challenging times, he cherished the opportunity to slow down, spend time with family, and appreciate life’s blessings.
James Beard Award Nominee Silver Iocovozzi of Neng Jr.’s in Asheville, NC, presented Smoked Duck Adobo, a dish that pays homage to Filipino culinary traditions. “My mom’s nickname is Neneng and basically I’m her mini-me,” Silver shared.
At Neng’s Jr., they serve Filipino classics like pancit, beef caldereta, duck adobo, and tinola. For the Taste of America event, Silver brought one of her favorites: duck adobo, smoked with applewood, sliced thinly, and served with a traditional adobo sauce using coconut vinegar, soy sauce, black peppercorns, onions, garlic, and bay leaves, steeped in coconut milk.
“It feels really special to be here and I love representing Filipino food. We’re having so much fun,” she said. Silver opened Neng’s Jr. two years ago and dreams of opening another restaurant in New York someday.
Llera also shared his inspiring journey and plans for his restaurant. “I decided to leave my last job to open the restaurant,” he said, highlighting his commitment to this dream. For him, the James Beard Award is more than a professional milestone. “It’s an honor, especially coming from the Philippines,” he proudly expressed.
Llera’s journey to America was driven by a singular dream: to open his own restaurant.
“Coming to America just to see my dream come true… it’s an American dream for me,” he said, his voice brimming with gratitude. Despite his growing fame, Llera remains grounded and grateful to the people who believed in him. “I don’t care if you’re a food writer or a regular customer,” he said. “I just want people to experience my way of showcasing Filipino cuisine.”
Llera’s dishes are more than food; they are narratives of his life. “The regional specials are special to me because they tell the story of my upbringing,” he shared. This blend of Filipino heritage and American techniques defines his culinary style, creating a unique dining experience that resonates with authenticity and innovation.
To younger Filipinos and Filipino Americans aspiring to enter the culinary industry, Llera offers some sage advice. “Make sure you know yourself,” he emphasized. “Understand your roots and stay patient. Keep pushing forward despite mistakes, it’s all part of the journey.”
