ANNAPOLIS — The Maryland Department of Agriculture opened nominations Tuesday for the second annual Maryland’s Best Chef Partner of the Year award, honoring a chef who consistently showcases Maryland-grown and Maryland-caught products on restaurant menus.
The consumer-facing Maryland’s Best program, in partnership with the Restaurant Association of Maryland, created the award to celebrate culinary professionals who source local seafood, produce, dairy, meats and other ingredients while telling the stories of the state’s farmers and watermen.
Chef Jason Daniloski of Silver Queen Café in Baltimore received the inaugural honor in 2024 after seven chefs were nominated and more than 50 farms and seafood vendors were featured through their work.
“We are thrilled to be partnering again with the Restaurant Association of Maryland to shine a light on the chefs who are supportive of Maryland farmers and watermen,” Agriculture Secretary Kevin Atticks said. “This award is an excellent opportunity to highlight those chefs on how creative and innovative they are by using Maryland products.”
To be eligible, the nominated restaurant or organization must be an active Maryland’s Best program member, display the program logo in the establishment and participate in marketing campaigns. Nominations are open to the public and do not require Restaurant Association of Maryland membership.
The winner will be selected based on consistent use of local ingredients and commitment to sharing the origin stories behind dishes.
Nominations are due by Feb. 17, 2026, through the online entry form available on the Maryland’s Best website. The 2026 recipient will be announced and presented the award at the Restaurant Association of Maryland’s annual gala on April 19, 2026, at Live! Casino & Hotel in Hanover.
Chefs and restaurants interested in joining the Maryland’s Best program can contact Director of Special Projects Kristin Hanna at kristin.hanna@maryland.gov.
Maryland’s Best, launched in 2004, promotes agricultural products grown, raised, caught or produced in the state through retail, restaurant and institutional partnerships.
