In this interview with CanvasRebel, Chef Joshua Dorcak, the visionary behind Ashland’s acclaimed restaurant MÄS, delves into his culinary journey and the philosophy that shapes his approach to Cascadian cuisine. For those interested in the intersection of place, process, and palate, Dorcak’s insights offer a compelling look into the ethos of one of Southern Oregon’s most innovative chefs.

The James Beard Award finalists have been announced, and Oregon’s top chefs are once again in the national spotlight.

Three chefs, a restaurant, a bakery and a bar will represent Oregon at the 2025 James Beard Awards, the James Beard Foundation announced Wednesday. The nominees include: Portland’s Coquine in the Outstanding Restaurant category, Scotch Lodge in Outstanding Bar, Jinju for Outstanding Bakery and, in the regional Best Chef Northwest and Pacific category, Ryan Roadhouse of Portland’s Nodoguro, Joshua Dorcak of Ashland’s Mäs and Timothy Wastell of Amity’s Antica Terra. Racking up several finalist spots — including nominees in the highly competitive national categories — has become a regular occurrence for Oregon chefs and restaurants of late.

The James Beard Award finalists were announced on Wednesday, April 2 in Los Angeles. For the Best Chef: Northwest and Pacific award, three Oregonians stayed in the running. Joshua Dorcak of MÄS in Ashland, Ryan Roadhouse of Nodoguro in Portland, and Timothy Wastell of Antica Terra in Amity advanced.