Neil Fuentes is a personal chef in New Haven, Connecticut.
Shannon Olvera is the executive chef at Red Restaurant & Bar in City of Industry, California.
Nick Di Bona is the executive chef at Peter Pratt's Inn in Yorktown Heights, New York.
Joyce Brandes is the chef de cuisine at DuMont Burger in Brooklyn, New York.
Chef Joyce - Braised Kale with Poached Quail Egg and Champagne Hollandaise
Chef Nick - Warm Kale Salad with Champagne Poached Quail Eggs
Chef Neil - Venezuelan Perico Taco with Sausage
Chef Shannon - Kale Salad with Warm Champagne and Pancetta Vinaigrette
Chef Neil Fuentes was chopped after the Appetizer round.
The judges thought the sauce on his plate was too spicy.
Bloody Mary Mix
Chef Shannon - Asian-Lobster Pancake with Bloody Mary Syrup
Chef Nick - Battered Lobster with Vermicelli and Lobster Cream Sauce
Chef Joyce - Tempura Lobster with Lobster & Egg Hash in Spicy Sauce
Chef Shannon Olvera was chopped after the Entrée round.
The judges found the dish she served to be too sweet.
Chef Nick - Maple Gelato with Waffle Crumble and Bacon Sabayon
Chef Joyce - Custard with Italian Meringue and Maple Bacon Sauce
Chef Joyce Brandes was chopped after the Dessert round.
The judges explained that she had some technical errors and that her Dessert was overcooked.
Chef Nick Di Bona won the $10,000 prize.