South Texas pitmaster puts Valley BBQ on the national map with James Beard nomination

A San Juan barbecue operation known for long lines and its bold South Texas flavor has landed on one of the country’s most prestigious culinary stages, adding to growing national attention on the Rio Grande Valley’s food scene.

George Watts III, owner and pitmaster of GW’s BBQ Catering Co., was named a James Beard Award semifinalist for Best Chef in Texas on Wednesday, placing the Valley business alongside chefs from Houston, Dallas, Austin, and San Antonio. 

The James Beard Awards are among the most respected honors in the U.S. restaurant industry, often described as the culinary world’s equivalent of the Oscars. 

The semifinalist round narrows hundreds of nominees nationwide to a smaller group of chefs and restaurants considered for final awards. Final nominees will be announced later this spring, with winners revealed in June during the James Beard Awards ceremony in Chicago.

A Valley business on a national stage

“I’m beyond honored to be named a James Beard Award Semifinalist for Best Chef: Texas,” Watts said in a post shared on the company’s Facebook page. “From a small BBQ spot in the Rio Grande Valley to standing on a national culinary stage, this moment means everything to me.”

Watts credited the recognition to the people behind the business and the community that has supported it since the beginning.

“This recognition isn’t just mine. It belongs to my family, my GW’s BBQ team, my community, and every single person who has ever stood in line, shared a tray, and believed in what we’re building,” he said.

GW’s BBQ, based in San Juan, has built a reputation for blending Texas barbecue techniques with regional influences more commonly associated with South Texas.

“Our food is rooted in South Texas soul, Mexican and RGV flavors, and Texas barbecue tradition — but most of all, it’s built with love, discipline, and purpose,” Watts said.

Momentum built before the Beard nod

The James Beard semifinalist recognition follows earlier statewide attention for GW’s BBQ. The business was previously ranked among Texas Monthly’s top five barbecue spots, a distinction that drew significant local and out-of-region attention.

That recognition helped normalize something more commonly seen in larger Texas food markets than the Rio Grande Valley: customers lining up early and waiting extended periods for barbecue.

“To represent the Valley and Texas at this level is a dream I never imagined would come true,” Watts said. “Thank you, @beardfoundation. Thank you, RGV. Thank you to everyone who rides with GW’s BBQ. We’re just getting started.”

Valley chefs gaining national recognition

Watts’ inclusion builds on earlier James Beard success in the Valley. 

In 2024, Ana Liz Pulido, owner of Ana Liz Taqueria in Mission, won the James Beard Award for Best Chef in Texas after being named a semifinalist the year before. 

Later that year, Texas Monthly, a statewide benchmark for Texas cuisine, ranked Ana Liz Taqueria as the top taco in Texas.

Together, the honors point to a broader shift in how South Texas food is being seen beyond the region — not as an outlier, but as a contributor to Texas’ evolving culinary identity.