Rob Runn is a food service specialist on the USCGC Sturgeon Bay (WTGB-109) in Bayonne, New Jersey.
Monica Byrne is the chef and restaurateur of Home/Made in Brooklyn, New York.
Anna Maria Santorelli is the chef and restaurateur of Anna Maria's in Larchmont, New York.
James Gillespie is a culinary instructor in New York, New York.
Chef Rob - Pan-Seared Trout with Saba Vinaigrette
Chef Monica - Grilled Flatbread with Sautéed Trout and Herb Oil
Chef Anna Maria - Pan-Seared Trout with Saba Reduction
Chef James - Pan-Seared Trout with Arugula Salad
Chef Rob Runn was chopped after the Appetizer round.
The judges thought his dish lacked presentation and creativity.
Deckle of Beef
Chef Monica - Espresso Glazed Beef with Parsnip Crisps & Tapenade
Chef Anna Maria - Medallions of Beef with Carrots & Espresso Sauce
Chef James - Seared Beef with Spicy Okra & Espresso Reduction
Chef Monica Byrne was chopped after the Entrée round.
The judges explained that they simply could not move her forward.
Corn on the Cob
Chef Anna Maria - Stuffed Empanada with Corn Mint Sauce
Chef James - Turmeric Corn Pudding with Empanada Sticks
Chef Anna Maria Santorelli was chopped after the Dessert round.
The judges noted that it was just a few errors that caused their decision.
Chef James Gillespie won the $10,000 prize.