Best Chef: South finalists Rafael Rios and Matthew Cooper spotlight the city’s rising influence on the national dining scene
Bentonville, Arkansas, took center stage at the 2025 James Beard Restaurant and Chef Awards with two of its top chefs serving as finalists in the prestigious Best Chef: South category. Though the award ultimately went to another nominee, having both Chef Rafael Rios of Yeyo’s El Alma de Mexico and Chef Matthew Cooper of Conifer in attendance as finalists marked a milestone moment for the city’s growing culinary reputation. Widely regarded as the most prestigious honors in the culinary world, the James Beard Awards took place on Monday, June 16, at the Lyric Opera of Chicago.
 
Bentonville was the only city with two finalists in the Best Chef: South category, which recognizes culinary innovators across Arkansas, Alabama, Louisiana, Florida, Mississippi, and Puerto Rico—regions that include renowned food cities like New Orleans, Miami, Birmingham, and San Juan. 
 
“This was a proud night for Bentonville,” Kalene Griffith, president and CEO of Visit Bentonville said. “Chef Rios and Chef Cooper have each earned multiple national nominations—clear proof of the talent and creativity thriving in our city. This kind of recognition shines a spotlight on the vibrant food scene that continues to put Bentonville on the map.”
 
Wes Oliver, Director of Sales with Visit Bentonville, attended the ceremony and celebrated the recognition as a reflection of Bentonville’s growing national profile.
 
Often called “The Oscars of Food,” the James Beard Awards are presented annually by the James Beard Foundation to recognize excellence in cuisine, the culinary art and other aspects of food culture in the U.S. Winners are selected by a committee of industry experts and peers. Only five chefs are named finalists in the Best Chef: South category each year.
 
Conifer is known for its seasonal menus and a strong emphasis on working with local farms and growers. It’s located inside The Howard building at 321 SE 2nd St. in Bentonville. Chef Cooper, a native of Eureka Springs, Arkansas, trained at Le Cordon Bleu College of Culinary Arts-Portland. He previously opened and served as executive chef at celebrated Arkansas restaurants Cache in Little Rock and The Preacher's Son in Bentonville. 
 
Located inside Bentonville’s 8th Street Market, Yeyo’s El Alma de Mexico is the flagship of a growing northwest Arkansas hospitality group operated by Chef Rafael Rios under the Yeyo's brand. Before launching the Yeyo’s brand as a popular food truck in Bentonville, Chef Rios served nearly 10 years in the U.S. Army, including in Afghanistan as part of Operation Enduring Freedom.
 
Drawing from recipes and techniques passed down from his mother and grandmother, the restaurant offers a fusion of flavors from different regions of Mexico, with a particular focus on Oaxaca and Michoacán. Considered Bentonville's first farm-to-table Mexican restaurant, Yeyo's El Alma de Mexico sources many fresh ingredients from the Rios family's farm. 
 
To learn more about the James Beard Awards, visit jamesbeard.org.