Chef Rob McDaniel of SpringHouse Restaurant on Russell Lands On Lake Martin has been selected as a semifinalist for “Best Chef South” by the James Beard Foundation for the second straight year.

“It is such a humbling feeling to be mentioned with the likes of the other chefs and restaurants that have made the semifinalist list,” McDaniel said. “To say I’m honored would be an understatement.”

Often called the “Oscars of Food,” the James Beard Foundation Awards honor excellence in food and beverages in the United States. There are 20 semifinalists in each category, and the field will be narrowed to five finalists on March 18. The winners will be announced at the annual James Beard Foundation Awards ceremony on May 2 and 5 in New York City.

McDaniel was featured in the fall 2013 edition of Shorelines, a magazine for Alabama Power lake residents. An Alabama native, McDaniel discovered his passion for cooking during college when he took a side job at Ruby Tuesday in Auburn. After working two more years at Ruby Tuesday and moving on to Amsterdam Café, he graduated from Auburn University with a degree in hotel and restaurant management. He went on to study and graduate with a culinary degree from the New England Culinary Institute (NECI) in Vermont.

After graduating from NECI, McDaniel worked as sous chef for Chris Hastings of Birmingham’s Hot and Hot Fish Club. This relationship led to the introduction of McDaniel to Roger Holliday, the vice president of planning and development for Russell Lands, who hired him as the executive chef of SpringHouse when it opened its doors in 2009.

McDaniel has received many accolades since opening SpringHouse, including the Outstanding Alumnus Award in hotel and restaurant management from Auburn. He also served as one of Hastings’ two assistants to defeat renowned Chef Bobby Flay on the Food Network’s Iron Chef in 2012.