by TM Petaccia

The work of Robin Anthony has not gone unnoticed.

The innovative chef behind Cotswold’s ten-seat Omakase by Prime Fish, as well as Prime Fish Ballantyne and Prime Fish Cellar, is one of 20 semifinalists announced this morning for the 2026 James Beard Awards in the Best Chef: Southeast category.

He joins four other North Carolina chefs: Matt Dawes, The Bull and Beggar, Asheville; Steven Devereaux Greene, Herons at The Umstead, Cary; Taylor Montgomery, Montgomery Sky Farm, Leicester; and Cheetie Kumar, Ajja, Raleigh in the running. Other North Carolina nominations include Dean Neff, Seabird, Wilmington for Best Chef; Meherwan Irani & Molly Irani, Chai Pani Restaurant Group (Chai Pani and Botiwalla), Asheville for Best Restaurateur; and Peregrine, Raleigh for Best New Restaurant.

“This recognition belongs to my team – our chefs, managers, sommeliers and the entire Prime Fish team, who show up every day with discipline, humility and pride in our craft,” says Anthony. “I am especially proud that we have put Charlotte on the national map for this level of a sushi experience, that we offer at Omakase by Prime Fish. I’m grateful to the Charlotte community for believing in our vision and allowing us to represent this city on a national stage. We’ll keep our heads down and keep cooking.”

Anthony opened Omakase by Prime Fish in Spring 2022 as an add-on to the success garnered at his original Prime Fish Ballantyne location. Omakase and Prime Fish both recently received Michelin recommendations.

Restaurant and chef award finalists will be announced on Tuesday, March 31, and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 15, 2026 at the Lyric Opera of Chicago.