Derek Gigliotti is the executive chef at Onda Ristorante in The Mirage Resort in Las Vegas, Nevada.
Tasheena Butler is a chef and caterer with T. Marie's Kitchen & Catering in New Orleans, Louisiana.
Cam Boudreauz is the sous chef at The Green Goddess in New Orleans, Louisiana.
Ria Pell is the chef and restaurateur of Ria's Bluebird and Sauced in Atlanta, Georgia.
Chef Cam - Cauliflower Purée with Ostrich Tenderloin
Chef Derek - Anzac Crusted Ostrich Tenderloin with Bourbon Braised Pork Rinds
Chef Tasheena - Anzac Crusted Ostrich with Thyme Infused Cauliflower
Chef Ria - Anzac & Pork Rind Crusted Ostrich Tenderloin
Chef Cam Boudreaux was chopped after the Appetizer round.
The judges noted that he left two mystery ingredients off of his plates.
Chef Tasheena - Marinated Sablefish with Sake Ratatouille
Chef Ria - Pan-Seared Sablefish on Eggplant Medallion
Chef Derek - Sake Sous Vide Sablefish with Bacon Salad
Chef Tasheena Butler was chopped after the Entrée round.
The judges could taste burnt oil on her dish and found the portion lacking.
Candied Orange Slices
Hot Dog Buns
Chef Ria - Citrus Shortbread with Lime Curd & Orange Sauce
Chef Derek - Hot Dog Bun Sushi Roll with Prickly Pear and Lime Curd Spread
Chef Derek Gigliotti was chopped after the Dessert round.
The judges cited that the eggplant in his Appetizer did not work and the flavors in his Dessert were not present enough.
Chef Ria Pell won the $10,000 prize.