Geter Atienza is the sous chef at The Fairmont Miramar Hotel in Santa Monica, California.
Michele Harriott is a catering chef with CulinAriane in Montclair, New Jersey.
Des Lim is the executive chef at Trump SoHo in New York, New York.
Anup Joshi is the chef de cuisine at Tertulia in New York, New York.
Chef Geter - Currywurst and Yucca Fricassee with Sautéed Shrimp
Chef Michele - Surf & Turf Po' Boy with Yucca Fries and Sriracha Mayo
Chef Des - Spicy Shrimp Ragout with Yucca Mash & Relish Vinaigrette
Chef Anup - Currywurst Stew and Sweet Relish Shrimp
Chef Michele Harriott was chopped after the Appetizer round.
The judges were unable to taste most of her dish due to contamination from blood.
Chilean Sea Bass
Dried Wakame Seaweed
Chef Des - Popcorn Crusted Chilean Sea Bass with Wakame Slaw
Chef Anup - Chilean Sea Bass with Popcorn Crust & Wakame Broth
Chef Geter - Popcorn & Wakame Dusted Sea Bass with Deep Fried Belly
Chef Geter Atienza was chopped after the Entrée round.
The judges cited the overcooked belly.
Steel Cut Oats
Chef Anup - Oatmeal and Huckleberry Compote with Feta Ice Cream
Chef Des - Feta Cake and Cream with a Prosecco Berry Compote
Chef Des Lim was chopped after the Dessert round.
The judges explained that the yucca in his Appetizer was mealy and his Entrée was too sweet.
Chef Anup Joshi won the $10,000 prize.