The James Beard Awards are frequently referred to as the “Oscars of the food world.” Now, 15 years after Chef Jim Smith was crowned King of American Seafood, he can add James Beard Award semifinalist to his long list of accolades.
On Jan. 21, 2026, the James Beard Foundation announced the list of restaurant + chef semifinalists that embody the breadth of American culinary excellence. Among those listed was Mobile’s own Jim Smith, owner of The Hummingbird Way Oyster Bar on St. George Street — under the “Best Chef (South)” category.
“We want to be one of the best restaurants in Mobile, in Alabama, and in the south at large. And getting that James Beard nomination really starts to put us into that category.”
~ Jim Smith, owner of The Hummingbird Way Oyster Bar
Here’s a quick run-down:
- Location: 351 George St, Mobile, AL 36604
- Hours: Tues. to Thurs., 5 – 10PM | Fri. + Sat., 11AM – 10PM | Sun., 11AM – 2PM | Closed Mon.
- Website | Instagram | Facebook
Keep reading to learn more about The Hummingbird Way + its award-winning chef!
From college debater to award-winning food curator
First Executive Chef of Alabama, King of American Seafood, Diners, Drive-Ins + Dives featured guest, two-season Top Chef contestant + Chairman of the Alabama Seafood Marketing Commission are all hats that Jim Smith has worn… in addition to a chef’s hat.
But, although Smith grew up loving seafood (namely oysters + fried crab claws), his journey to becoming an acclaimed seafood chef was one that couldn’t be cooked up overnight.
Born in Panama City + raised in Troy, Smith’s love of debating is what got him a scholarship to Samford. While in school, Smith worked in what he calls “some of the best restaurants in the country” — and he found himself falling in love with the every facet of the culinary industry: the art + history of food, wine pairing + hospitality.
The James Beard Foundation is an organization that Smith has been familiar with from the start of his venture into the food industry, since it was their needs-based scholarship that helped him attend culinary school.
While Smith worked as a chef in Birmingham, former Alabama Gov. Robert Bentley + Dianne Bentley would come visit the restaurant to eat. From there, they asked Smith to become Alabama’s executive chef at the governor’s mansion to cook for state-hosted events.
“I really served as an ambassador for all things Alabama food, which really gave me an opportunity to meet farmers all across the state — to really dive deep into the seafood industry in the state, and just to be someone who’s, you know, out there supporting local: the farmer’s markets and the local farms.”
~ Jim Smith, owner of The Hummingbird Way Oyster Bar
For 10 years, Smith also served as Chairman of the Alabama Seafood Marketing Commission — a program that began after the Deepwater Horizon oil spill. This position meant frequent visits to the coast + Mobile, which is ultimately how The Hummingbird Way came about.
With each visit to the Port City, Smith thought to himself, “This is a very cool city… that needs more food options.” He believes that Mobile is on its way to becoming one of the next big food cities of the south, because like Savannah, Charleston + New Orleans, Mobile is a historical port city.
“Mobile has its own very unique food traditions, and it’s a good place for someone like me to land, who spent a long time with the seafood industry, who really likes the history and the study of what makes Alabama foodways — and really just be a part of that in a city that I feel like is growing in a way that’s special.”
~ Jim Smith, owner of The Hummingbird Way Oyster Bar
Thus, in January 2020, The Hummingbird Way Oyster Bar found its way to Mobile.
The Hummingbird Way’s im-peck-ably sustainable seafood
Some people often assume The Hummingbird way was named after a street. But, when Smith was asked where The Hummingbird Way found its name, his explanation was more intricate than a road sign.
“The hummingbirds are amazing creatures — they move so quickly from flower to flower. They’re looking for the sweetest Nectar, and that, to me, is what a chef does every day. You know, we’re constantly moving. We need to be constantly evolving. We are moving from our own flower to flower to find the best ingredients available, and then using them in a way that is beneficial for everyone. That’s really why it is the way of the hummingbird.”
~ Jim Smith, owner of The Hummingbird Way Oyster Bar
With a menu that’s constantly evolving — with changes made almost daily — Smith certainly lives up to the restaurant’s namesake. Because ingredients’ availability changes so often, this is a great time of the year to see how a dish evolves over the course of the seasons.
This year’s James Beard recognition isn’t the first to be awarded to The Hummingbird Way. A few years after the restaurant’s 2020 opening, it was recognized for three years as a Smart Catch leader. The program, which is no longer active, acknowledged The Hummingbird Way as having the highest marks of any restaurant across the country for their use of sustainable seafood.
Accolades + recognition aside, the most fulfilling part of Smith’s job is building relationships within the communities on both sides of the Mobile Bay.
“One of the most special things to me, is to sort of have those regulars who come in — or the people who live down the street who I see once or twice a week — and just be able to provide the level of hospitality that the people in the city and in this region deserve.”
~ Jim Smith, owner of The Hummingbird Way Oyster Bar
To make a reservation at The Hummingbird Way, you can click here.
