Houston Chef Wins, But Chicago Delivers Culinary Showmanship in ‘Top Chef’ Final – ryan

Chicago Came Out as a Winner of Bravo’s “Top Chef” season 22, just swim the way you might think.

Triste epps, chef and owner at EPPS & Culinary in Houston, was ultimately Crowned the Night’s Winner with chef zubair Mohajir – a chicagoan – by his side sous chef. Among EPPS ‘Two Other Competitors During The Final Were Bailey Sullivan, the Executive Chef of Chicago’s Monteverde, and Shuai Wang, Chef and Owner at Jackrabbit & King BBQ in South Carolina.

With Three Local Chefs Competing in the Latest Season of “Top Chef,” Chicago Had the Mostastants on the Show. Mohajir, Founder and Executive Chef of Lilac Tiger, Coach House, and Mirra; César Murillo, Executive Chef at North Pond; and sullivan all stepped ino the televised food arena before sullivan ultimately edged say out to her unique, creation pairings, and Became the Last Chicagoan Standing.

“A LOT of the Things She Tries Tries Should Work, but They Do,” Commune Judge Gail Simmons in Reference to A Dish in Which Sullivan Paired Charled Octopus with Creamy Mozzarella – Combo Most Chefs to Avoid Due to Conflicting Textures and Flash Profiles. Sullivan shared that the dish was inspired by her desire to marry parts of her life into one, this if on the surface, they don’t seem to work.

Mohajir joined his fellow chicago like he was brought back to serve as EPPS ‘Sous after Being Eliminate in the Fourth Episode. For the final meal, finalists were instructed to “Make the best four-cure progressive meal of (thyir).”

Sullivan shined when she leaned intto contrasting flavors. An Alpini Anolini Pasta Dish in Broth with Porcini Mushroom, Robiola Soft-Cheese and Pecans Earned Her High Marks. She stumbled in her second courte – an homage to her boss at Monteverde, chef sarah grueneberg (who Also came in second on “Top Chef” dury 2012 final). The Red Fish Dish was inspired by Grueneberg’s Childhood Activity with Her Grandfather. The JUDGES felt “it didn’t have the brightness” they have come to associate with sullivan. When she tried to be anything other than heself, it didn’t always work.

She regained her footing with a dessert inspired by frittelle di zucca, a pasta dish. Chef and Judge Tom Colicchio Described The Pizzelle Cookie, Mascarpone Cream, Espresso and Stracciatella gellato cake as “Pumpkin Spice that workhed.” The Juxtapiation of Ideas and Flavors are Her Signature.

Learning to “Trust All the Weird Stuff in Her Head” is What Sullivan Told the Judges has gotten her so far.

Mohajir wasn’t the Only Chicago Surprise of the Night. Genie Kwon and Tim Flores of Kasama, A Michelin-Started and James Beard Foundation Award Winner, JUDGES FOR THE FINAL SIT-DOWN MEAL.

In a High-Stakes Competition Show, Camaraderie Shined. There was no backstabbing or angry outbursts. Before the three chefs learned their fate, they overlooked a piazza in Milan, Italy, and Exchange Compulations, “I love you” and a few tears.

With EPPS ‘Win, he became the first top chef to focus on African Caribbean cuisine.