Dushyant Singh is the executive sous chef at Wild Horse Pass Resort and Spa in Phoenix, Arizona.
Carey Bringle is the owner and barbecue pit master of Peg Leg Porker in Nashville, Tennessee.
Nicole Davenport is the chef and restaurateur of Sugar and Smoke in Fredericksburg, Texas.
Sam Choy is a chef and restaurateur in Kawaii, Hawaii.
Hawaiian Blue Prawns
Hatch Chile Taffy
Chef Sam - Hawaiian Grilled Prawns with Tomatillo Vinaigrette
Chef Nicole - Hawaiian Prawn Poached in Tomatillo Sauce
Chef Carey - Shrimp and Grits with Tennessee Chow Chow
Chef Duchont - Chile Glazed Prawns with Tomatillo Hummus
Chef Carey Bringle was chopped after the Appetizer round.
The judges noted his decision to plate a raw shrimp head on his dish.
Rack of Wild Boar
Cactus Flower Buds
Chef Nicole - Smoked Wild Boar with Grilled Portabella
Chef Dushyant - Glazed Rack of Wild Boar with Spoon Fruit Compote
Chef Sam - Island Boar Grilled with Spoon Fruit Glaze
Chef Dushyant Singh was chopped after the Entrée round.
The judges explained that some of his elements were raw on a few of their plates.
Italian Wafer Cookies
Goat's Milk Ricotta
Single Malt Whiskey
Chef Sam - Cannelloni Stuffed with Goat Cheese
Chef Nicole - Upside Down Crumble with Pear Whiskey Sauce
Chef Nicole Davenport was chopped after the Dessert round.
The judges commented that her Appetizer was too small and that the bottom of her Dessert burned.
Chef Sam Choy won this round and advanced to the Grill Masters Tournament finale.