Chef at Silver Spring’s Beteseb will not advance to James Beard Awards finalist

Darmyelesh Alemu tells Bethesda Today she remains proud of the recognition, motivated to push forward

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April 1, 2026 11:39 a.m.

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The Ethiopian chef of Beteseb Restaurant in downtown Silver Spring, selected as a semifinalist for best chef in the Mid-Atlantic region for the 2026 James Beard Awards, was not one of the five finalists named by the foundation on Tuesday.

Darmyelesh Alemu, co-owner and chef at Beteseb Restaurant at 8201 Georgia Ave., wrote Tuesday evening in a text message to Bethesda Today that while she would have loved to advance, she is “proud of the work we’re doing and grateful for the recognition at the semifinalist level.”

“It motivates me even more to keep pushing forward,” Alemu wrote. “I’m excited for what’s ahead and inspired by the incredible talent recognized this year.”

Alemu runs the restaurant with her brother Aynalem Zeleke. The siblings, who are from Ethiopia and now live in Silver Spring, opened the restaurant in 2015.

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On Tuesday, the James Beard Foundation announced the finalists for its annual awards, which are considered “the pinnacle of culinary recognition” in the country, according to the foundation’s Tuesday announcement. Several other Maryland eateries, bars and culinary professionals also received James Beard Awards semifinalist recognition in January; however, none were announced as finalists.

Beteseb was one of 20 chef semifinalists in the Mid-Atlantic region — which includes chefs from Maryland; Virginia; Washington, D.C.; Delaware; Pennsylvania; and New Jersey. Out of the 20 who were announced by the foundation in January, only two semifinalists were from Maryland.

Beteseb was the only chef from Montgomery County in the running for the prestigious award.

Beteseb offers freshly prepared, traditional Ethiopian dishes such as beef tibs; Gomen Besiga, a beef and collard greens dish; and an array of vegan and vegetarian dishes, all served with spongy injera. Alemu is known for her Kitfo, a special Ethiopian beef tartare dish served with herbed butter sauce and hot chili powder, according to former Bethesda Magazine food critic David Hagedorn.

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In the Amharic language, “Beteseb” means “family.” Hagedorn noted in Bethesda Magazine’s 2024-2025 Insider’s Guide that the restaurant emulates that vibe completely. At the time, he recommended diners try the crispy beef tibs, which are deep-fried beef cubes sauteed with peppers, onions and tomatoes.

Upon learning that she was a semifinalist for best chef in the region, Alemu told Bethesda Today in January that she was thrilled about the recognition and gave credit to her restaurant team, customers and community for their support.

“Without them, I cannot do anything,” Alemu said.

In recent years, Beteseb has earned recognition from The Washington Post’s then food critic Tom Sietsema. In March 2025, the restaurant was named as one of the best Ethiopian restaurants in the D.C. area. Sietsema said the restaurant has “one of the best vegetable combinations for miles.”

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Originally published at Bethesdamagazine