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I’m the chef who needs to know why something works. I’ll pull apart a technique, rebuild a dish, and chase an idea until it clicks. I love tradition, but I’m never afraid to mess with it. The military just made me disciplined about the obsession.
I collect flavors like souvenirs—hole-in-the-wall spots, strange ingredients, new techniques. Half the fun is figuring out what I can do with them.
Votes count double! until 12am UTC
I’m the chef who needs to know why something works. I’ll pull apart a technique, rebuild a dish, and chase an idea until it clicks. I love tradition, but I’m never afraid to mess with it. The military just made me disciplined about the obsession.
I collect flavors like souvenirs—hole-in-the-wall spots, strange ingredients, new techniques. Half the fun is figuring out what I can do with them.
Votes count double! until 12am UTC
Rank
4th
out
of
5
Stevie Provencio
Tanner Burnam
Ace (Avery) Louden
Colon Robles
Chef John Ford
Time Left in Round
Days
Hours
Minutes
Seconds
Votes count double! until 12am UTC
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