Here are the local semifinalists for the James Beard Awards

New England is well represented on this year's list of nominated restaurants, chefs, and industry professionals.

Living Ma 061107 The Free Range Veal & Almond Dumpling - Moroccan Style with Fava Bean Style at Oleana in Cambridge. Globe Staff Photo Justine Hunt  Section Food
The free range veal and almond dumpling, Moroccan style, with fava beans at Oleana in Cambridge. –Justine Hunt / The Boston Globe

The 2017 semifinalists for the James Beard Awards—one of the most prestigious awards in the restaurant and beverage industries—were announced by the James Beard Foundation on Wednesday. Industry members from Massachusetts raked in several nominations, as did members from Portland, Maine.

Some of the highlights include Cambridge restaurant Oleana, which earned nominations for Best Chef (Ana Sortun) and Best Pastry Chef (Maura Kilpatrick), and South End Italian wine bar SRV, which was nominated for Best New Restaurant.

Last year, despite a number of  local nominees, pastry chef and Flour bakery owner Joanne Chang was the only winner from Massachusetts, taking home the award for Outstanding Baker. Chang is in the mix this year as well: Karen Akunowicz, a chef at Chang’s South End restaurant, Myers + Chang, received a nomination for Best Chef — Northeast.

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The award winners will be announced at the James Beard Foundation Awards Gala in Chicago on May 1. Here are all of the New England-based semifinalists for this year’s awards.

The cremolata sundae at Oleana. —Jessica Rinaldi/Globe Staff

Best New Restaurant: Drifters Wife, Portland, Maine; SRV, Boston

Outstanding Baker: Alison Pray, Standard Baking Co., Portland, Maine

Outstanding Bar Program: The Baldwin Bar, Woburn, Massachusetts; The Portland Hunt + Alpine Club, Portland, Maine

Outstanding Chef: Ana Sortun, Oleana, Cambridge, Massachusetts

Outstanding Pastry Chef: Maura Kilpatrick, Oleana, Cambridge, Massachusetts; Ilma Lopez, Piccolo, Portland, Maine

Outstanding Restaurant: Chase’s Daily, Belfast, Maine; Fore Street, Portland, Maine

Outstanding Restaurateur: Garrett Harker, Boston (Eastern Standard Kitchen & Drinks, Island Creek Oyster Bar, Row 34, and others); Ken Oringer, Boston (Uni, Toro, Coppa, and others)

Outstanding Service: Eastern Standard Kitchen & Drinks, Boston

Outstanding Wine Program: O Ya, Boston

Outstanding Wine, Beer, or Spirits Professional: Rob Tod, Allagash Brewing Company, Portland, Maine; Chris Weld, Berkshire Mountain Distillers, Sheffield, Massachusetts

Rising Star Chef of the Year: Irene Li, Mei Mei, Boston; Juan Pedrosa, Yvonne’s, Boston; Cara Stadler, Tao Yuan, Brunswick, Maine

Grilled octopus at Yvonne’s in Boston. —Aram Boghosian for The Boston Globe

Best Chef — Northeast: 

Unmi Abkin, Coco & The Cellar Bar, Easthampton, Massachusetts

Karen Akunowicz, Myers + Chang, Boston

Tyler Anderson, Millwright’s, Simsbury, Connecticut

Mucuy Bolles and Christian Makay, Three Stones, Brattleboro, Vermont

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Alex Crabb, Asta, Boston

Brian Hill, Francine Bistro, Camden, Maine

Jeffrey Lizotte, Present Company, Simsbury, Connecticut

Matt Louis, Moxy, Portsmouth, New Hampshire

Evan Mallett, Black Trumpet, Portsmouth, New Hampshire

Tony Messina, Uni, Boston

Ravin Nakjaroen, Long Grain, Camden, Maine

Cassie Piuma, Sarma, Somerville, Massachusetts

Susan Regis, Shepard, Cambridge, Massachusetts

Marc Sheehan, Loyal Nine, Cambridge, Massachusetts

Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, Maine

Benjamin Sukle, Birch, Providence, Rhode Island

Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, Maine

Derek Wagner, Nick’s on Broadway, Providence, Rhode Island

Jordan Ware, Hen of the Wood, Burlington, Vermont

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