Jeff Eng is the executive chef at Clyde's Tower Oaks Lodge in Rockville, Maryland; he was previously the runner-up on Leftovers Extravaganza!
Zoe Feigenbaum is the chef and restaurateur of Zoë in New York, New York; she was previously the runner-up on A Bunny Thing Happened.
Kent Rollins is the cook and chuckwagon owner of the Red River Ranch Chuck Wagon in Byers, Texas; he was previously the runner-up in the finale of the Grill Masters Tournament.
Frank Whittaker is the executive sous chef at Fishtail by David Burke in New York, New York; he was previously the runner-up on Ready, Set, Escargot!
Canned Chop Suey
Chef Jeff - Thai Vegan Lobster and Winter Melon Soup with Chop Suey Aioli
Chef Zoe - Tom Kha Gai: Thai Coconut Soup with Ginger
Chef Kent - Pan-Seared Vegan Lobster with Chop Suey Salad
Chef Frank - Vegan Lobster and Winter Melon Stir-Fry with Chop Suey Glaze
Chef Frank Whittaker was chopped again after the Appetizer round.
The judges cited that the polenta on the bottom absorbed some of the flavor from his dish.
Pickled Sour Grapes
Chef Zoe - Oil-Poached Parrotfish with Chayote Tzatziki
Chef Kent - Grilled Parrotfish with Sautéed Chayote and Tartar Sauce
Chef Jeff - Skordalia-Crusted Parrotfish with Ancho-Cocoa Sauce
Chef Jeff Eng was chopped again after the Entrée round.
The judges explained that the skordalia on his fish made it difficult to eat and that the use of cocoa powder was misinformed.
Chef Zoe - Papaya Baked Alaska with Ice Cream & Raspberry Mousse
Chef Kent - Banana Bread Pudding with a Blueberry Coconut Whiskey Sauce
Chef Kent Rollins was chopped again after the Dessert round.
The judges were sorry that they were unable to taste his Dessert due to the presence of blood, but they also noted that his competitor's dishes were more creative and cohesive.
This time, Chef Zoe Feigenbaum won the $10,000 prize.