Chancho King Chefs Earn James Beard Award Finalist Nod
Local Jacksonville chefs María Delia La Mota Guerra and Chason Spencer are finalists for the 2026 James Beard Award for Best Chef: South.
Updated on Oct. 21, 2026 in Barbecue
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In 2026, Jacksonville chefs María Delia La Mota Guerra and Chason Spencer were named finalists for the James Beard Award for Best Chef: South. The culinary duo operates the popular restaurant Chancho King, which specializes in Ecuadorian food traditions.
Why it matters
The recognition highlights the pair's success in bringing traditional Ecuadorian recipes to the Jacksonville dining scene. Their rise from local pop-up vendors to award-recognized restaurateurs underscores the growth of the city's independent food culture.
The restaurant signature pork sandwich features meat marinated for 36 hours. The chefs expanded their operations by opening a second location at The BLOCK Jax in March 2026.
The players
María Delia La Mota Guerra
She is an accomplished chef who studied culinary arts in St. Augustine and utilizes Ecuadorian traditions in her recipes.
Chason Spencer
He is a co-owner and chef who works alongside his partner to operate the Chancho King restaurant group.
James Beard Foundation
This nonprofit organization is dedicated to celebrating and supporting the people behind American food culture through various awards.
The details
La Mota and Spencer first established Chancho King as a pop-up business in 2019 before opening their brick-and-mortar location in the Murray Hill neighborhood in 2023. María Delia La Mota Guerra studied culinary arts in nearby St. Augustine, Florida, to hone the skills used to develop their menu of family-inspired recipes.
Timeline
La Mota and Spencer started selling sandwiches at pop-ups in 2019.
The couple opened their Murray Hill restaurant location in 2023.
A second restaurant location opened at The BLOCK Jax in March 2026.
The chefs were named finalists for the James Beard Award in 2026.
Culture Shift
The nomination of Chancho King highlights a growing national trend where specialized, traditional, and family-inspired eateries are gaining prestige over fine-dining institutions. This shift validates the influence of pop-up culture on established culinary standards.
Readers looking to sample the restaurant's signature 36-hour marinated pork can visit either the Murray Hill location or the newer site at The BLOCK Jax. The increased attention from the James Beard Foundation nomination may lead to longer wait times at both establishments.
The takeaway
Supporting local, independent restaurants can lead to the discovery of unique family traditions and authentic culinary techniques. Patrons are encouraged to visit during off-peak hours to avoid potential crowds following the chefs recent national recognition.
Further reading
Learn more about the local scene in the Jacksonville Barbecue section.
Source note: This article includes information reported by Hola.
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