Parind Vora is the chef and restaurateur of Restaurant Jezebel in Austin, Texas.
Dylan Hallas is the executive chef at Petit Ermitage Hotel in West Hollywood, California.
Molly Peck is a caterer with The Vanilla Orchid Catering in Austin, Texas.
Garrett Eagleton is a freelance chef with The Meat Hook in Brooklyn, New York.
Chef Parind - Cod Ceviche with Dry Vinaigrette
Chef Dylan - Mediterranean Fish Broth with Vegetables
Chef Molly - Seared Fish Collar with Southwestern Cesar Salad
Chef Garrett - Pickled Cod Salad with Charred Tomato Vinaigrette
Chef Molly Peck was chopped after the Appetizer round.
The judges noted the sour taste created by her use of the overripe tomatoes and that one of the judges did not get a piece of the cod she served.
Potatoes with Eyes
Parmesan Cheese Rinds
Chef Dylan - Beef Risotto with Crispy Potatoes
Chef Garrett - Steak with Vegetables and Beef Broth
Chef Parind - Mediterranean-American Taco
Chef Dylan Hallas was chopped after the Entrée round.
The judges explained that his choice to make risotto in terms of cooking the rice and beef was not a good one.
Ends of Bread Loaves
Squeezed Orange Halves
Used Coffee Grinds
Hardened Brown Sugar
Chef Garrett - Caramelized Apples with Coffee Bread Sauce
Chef Parind - Crumpets with Orange Devon Cream and Sabayon
Chef Parind Vora was chopped after the Dessert round.
The judges noted the under-marinated ceviche in his Appetizer and that his Entrée did not fully come together.
Chef Garrett Eagelton won the $10,000 prize.