Meet the Competing Chefs from '24 in 24: Last Chef Standing' Season 3

Go ahead and get the edge of your seat ready — you’re going to be spending a lot of your time sitting there while devouring the upcoming season of 24 in 24: Last Chef Standing. Chefs Esther Choi and Michael Symon return as hosts in the pressure-cooker kitchen to walk 24 talented chefs through every minute of the grueling 24-hour competition. This season, our competitors include a mix of classically trained culinary veterans and self-taught talent alike. So, who will come out on top? Read on to learn about each pro and place your bets before the season premiere on Sunday, April 26 at 8|7c.

First up? Chef Robyn Almodovar. The fierce Staten Island native won Chopped and Cutthroat Kitchen and, now, she’s entering the 24 in 24 kitchen to secure another legendary Food Network win. After graduating from Le Cordon Bleu, Robyn packed her apron, knives and Italian-Puerto Rican flavors for the Sunshine State. There, she opened the first (non-dessert) female-owned food truck in South Florida, Palate Party, and earned the title of Best Food Truck in Miami in 2013. Robyn worked as an executive chef in Fort Lauderdale and, now, the culinary pro is gearing up to open her first restaurant in Miami.

Fun is always on the menu with chef Avishar Barua leading the kitchen. The joyful chef and restaurateur was born in Columbus, Ohio, to Bangladeshi immigrant parents. While pursuing a premed and psychology degree at Ohio State University, Avishar began experimenting in his off-campus kitchen and discovered his love for the craft — and the rest is history. Avishar has built two fun-filled restaurants, Joya's and Agni, to bring his signature Bengali flavors to his home state. And don’t let his smile fool you: this joyous chef has what it takes to take down his competition in the 24 in 24 kitchen. He bested Bobby Flay on Beat Bobby Flay and has not one but two James Beard Foundation Award nominations under his apron belt.

What’s chef Cris Brown’s specialty dish, you ask? Winning. Although born and raised in California, this driven chef, podcast host and professional gamer comes from a dynamic family background with Southern and Japanese influences that exposed him to diverse flavors from an early age. He worked for some of the most famous chefs in the world, including Bobby Flay, José Andrés and Gordon Ramsay, serving as a testament to his outstanding culinary skills and work ethic. From there, Cris has earned several prestigious awards, including Best Restaurant and a Michelin Bib Gourmand award, and has taken home the gold in four Food Network shows: Cutthroat Kitchen: Knives Out, Alex vs. America, Chopped and It's CompliPlated.

Fun fact: Cris calls his son, Cameron, a Food Network baby because he used his prize money from his wins to start the IVF process with his wife. As he enters 24 in 24: Last Chef Standing, he says, “I won to get Cameron here, and now I’m going to win again to take care of Cameron.”

One thing to know about chef Dawn Burrell? She does not shy away from competition. Dawn is a former track athlete and an Olympic long jumper who thrives in high-pressure situations and rises to every occasion. Dawn made her leap from the track runway into the culinary world by enrolling at the Art Institute of Houston. After working under several notable chefs in London and Houston, Dawn became the executive chef at Kulture, a Houston-based restaurant with comforting African-focused dishes. Dawn’s work there led to her becoming a semifinalist for the James Beard Foundation Award for Best Chef: Texas. She’s competed on Cutthroat Kitchen and Chopped to no avail, but will she bring home the gold as the last chef standing on 24 in 24? Only time will tell.

Say “Aloha!” to our next fierce competitor: chef Monique Cadavona. This Hawaiian-born chef with Filipino roots began her culinary career at Cinnabon when she was 15, and she’s remained in kitchens ever since. She packed her bags for New York City and studied under James Beard nominees and Michelin-starred chefs alike to hone her skills in the fast-paced culinary industry. Her passion for creating fresh, soulful and inventive dishes reflective of her Hawaiian background led her to open Mama Guava, a successful pop-up venture, and Kalihi, a Hawaiian comfort-food catering business, in NYC.

Chef Sam Fore had no intention of becoming a chef when she enrolled at Harvard for her master’s — let alone a James Beard Foundation Award finalist — but the universe had different plans. The Lexington, Kentucky, native went from designing websites for professional chefs to becoming one herself. Her culinary POV marries her Sri Lankan roots with her Southern upbringing, resulting in unique, comforting dishes bursting with flavor. She’s cooked at several iconic events, including Charleston Wine + Food, the Kentucky Derby and the Food & Wine Classic Aspen. Most recently, Sam opened her counter-style restaurant, Tuk Tuk Snack Shop, offering dishes like deep-fried chicken sandwiches, tomato pie and crab curry pasta.

Chef Lex Grant is entering the 24 in 24 kitchen ready to play ball. The New Jersey-born West Indian chef enrolled in culinary school after her grandfather encouraged her to follow her dreams. She honed her skills in New York City kitchens before becoming a celebrity chef. Her first celebrity client, Angela Simmons, introduced Lex to her peers, including basketball star Carmelo Anthony. Safe to say, her work was a slam dunk. Lex began working with NBA players before eventually landing the executive performance chef position for the Dallas Mavericks. When she’s not busy preparing meals for the Mavs, she offers private chef services, custom meal plans, lifestyle coaching and bespoke event catering.

Chef Trimell Hawkins is entering the competition with his eyes on the prize. The Chicago-born chef, former Marine and father of seven believes he has the drive and stamina necessary to deliver winning dishes during the grueling 24 in 24 competition. Trimell grew up in Michigan, and he is bringing his celebrated, soulful flavors to his home state with the opening of his first restaurant, Trust, in Grand Rapids in early 2026.

Chef Anthony Iracane is dropping anchor and stepping out of his galley to put his culinary chops to the test in the 24 in 24 kitchen. You may recognize the luxury yacht chef from Bravo’s Below Deck, but the French culinary pro has had a thriving career as a private chef, restaurateur and street food caterer. Anthony was born and raised in France and brings his French culinary education, Michelin-star training and travel-informed flavors to deliver outstanding dishes every time.

Chef Maryam Ishtiaq began her culinary career just six years ago. As she was expecting her first child in 2020, she found herself missing the healing, nourishing broths that were readily available during her childhood. She decided to make them at home, and the recipes she posted along the way gained viral success. Now, Maryam has amassed nearly 500,000 social media followers and launched her company, Its Actually, selling small-batch, handcrafted broths and tallow that focus on healing, gut health and immunity. The American-Pakistani chef, CEO and mother is bringing sharpened knives and South Asian influence into the 24 in 24 kitchen, ready to prove she has what it takes to bring home the $100,000 prize.

It’s safe to say that a passion for food and a mastery of flavor runs in this Michelin-starred chef’s blood. Chef Joe Isidori is a third-generation New York City chef who comes from a line of award-winning chefs and restaurateurs. His family has owned and operated successful establishments throughout the NYC boroughs since 1954, and Joe carries on their legacy today with Arthur & Sons New York Italian, Everglazed Chicken & Donuts, JoToro and Black Tap Craft Burgers & Beer. Now, this innovative Italian-American chef is bringing his signature OTT flavors and statement-making presentations to conquer his competition in the 24 in 24 kitchen.

Brian Malarkey is a familiar face on Food Network and beyond. The larger-than-life, Oregon-born chef is the host of Cutthroat Kitchen: Knives Out, has appeared on Guy’s Grocery Games, Chopped, Tournament of Champions, and Wildcard Kitchen and served as a judge on — you guessed it! — 24 in 24: Last Chef Standing Season 2. Brian stays busy between his Food Network gigs by leading two restaurant groups, The Puffer Malarkey Collective and The Brothers Malarkey, whose establishments generate over $35 million in annual revenue. And, somehow, Brian manages to squeeze enough time to co-host a thought-provoking relationship podcast, Harley Malarkey Podcast: Old Dog, New Tricks, with his wife, Danielle. He’s walking into the 24 in 24 kitchen with the mindset that fortune favors the bold and the competition is his and his alone to lose.

Maria Mazon is a talented chef, restaurateur and (two-time) James Beard Foundation Award semifinalist born in Arizona but raised in Sonora, Mexico. She offers patrons a taste of her bright, fresh and elevated Mexican cuisine at her Tucson-based restaurant, BOCA. Maria has ADHD and plans to use her natural ability to remain calm in chaotic situations to her advantage while competing in the high-pressure 24 in 24 competition kitchen.

New Jersey native Christina Miros doesn’t shy away from stressful situations. She’s a self-taught, restaurant-trained chef with over 15 years of culinary experience under her belt, as well as a dedicated ICU nurse. She draws on her Greek roots for inspiration, creating bright dishes forged from fresh herbs and seasonal produce. When she clocks out from her hospital shift, Christina stays booked and busy through event catering, recipe development, menu development, custom charcuterie, creating meal kits and working as a private chef. This resilient and compassionate chef is entering our pressure-cooker kitchen with her special needs daughter as her inspiration to bring home the $100,000 prize.

Chef Shota Nakajima was born in Japan and raised in Seattle, Washington. He jetted off to Osaka, Japan, after graduating high school and completed his education at Tsuji Culinary Arts School. After working under the esteemed Michelin-starred chef Yasuhiko Sakamoto, Shota went on to open his own catering business and restaurants, which were met with great enthusiasm and led to him being named as a James Beard Foundation Award semifinalist for Rising Star Chef of the Year in 2018, 2019 and 2020. He’s since closed his restaurant and catering services, focusing on selling his teriyaki sauce, Make Umami, and putting his Japanese flavors to the test in high-stakes cooking competitions. He’s appeared on Iron Chef Gauntlet, Tournament of Champions and went head-to-head with Bobby Flay and the Titans — and won — on Beat Bobby Flay Season 16, and Bobby's Triple Threat Season 2.

This Parisian chef and restaurateur is on a personal mission to prove that kosher food is anything but boring. Bold, unapologetic and ever-innovative, Olivia Ostrow is impossible to overlook in the kitchen and otherwise. The talented chef has over three decades of culinary experience, including training under the chef for the French president Jacques Chirac and cooking for celebrities such as Andrea Bocelli, Todd English and Amar’e Stoudemire. Olivia joined the Miami restaurant scene with her debut kosher French concept, Ostrow Brasserie, and now she’s building off her success with the opening of her latest project: Maison Ostrow. The sexy kosher French restaurant is a tour de force that played no small part in Oliva being named Best Chef in Miami in 2025 by Aventura Magazine. Now, the glamorous go-getter is bringing her French culinary skills and boundary-pushing execution to the 24 in 24 kitchen to show she doesn’t need to break kosher to bring home the prize money.

Viet Pham has the culinary chops to beat the best of the best — and he has the Food Network wins to prove it. He won Iron Chef America and came out on top against the show's namesake on Beat Bobby Flay not once but twice. The talented chef was born in a Malaysian refugee camp and moved to the San Francisco Bay Area at 7 months old. He attended the California Culinary Academy in 2002 before landing a coveted internship at a Michelin-starred restaurant under esteemed chef Laurent Gras. Viet opened his first restaurant, Forage, in Salt Lake City, Utah, and that led to a slew of culinary awards, including being named Best New Chef 2011 by Food & Wine. The three-time James Beard Foundation Award semifinalist moved on from Forage and decided to bring heat to the snowy Salt Lake streets with his latest fast-casual restaurant concept, Pretty Bird Hot Chicken. Now, Viet’s entering the 24 in 24 kitchen, eager to add another Food Network win to his ever-growing list of accolades.

Chef Michele Ragussis may have been the first pro eliminated during Season 2, but she’s walking back into the 24 in 24 kitchen and plans to be the Last Chef Standing on Season 3. The Connecticut-born chef is known for her New England cuisine and appreciation of farm-to-table fare. Along with her quick stint on 24 in 24 Season 2, you may remember Michele as a worthy finalist on Food Network Star Season 8, her many appearances on Guy’s Grocery Games or when she bested Bobby Flay on Beat Bobby Flay. Michele is the executive chef at Gedney Kitchen in New Marlborough, Massachusetts, where she serves a small but meticulously executed menu built around locally focused ingredients. Now in her 50s, Michele is reentering the competition kitchen to redeem herself and prove to everyone that she has the chops (and Greek meatballs) to win it all.

Expect the unexpected when you sit down to enjoy a dish crafted by this Massachusetts-born chef. Alex Stupak, a self-proclaimed rule breaker, recognized his passion for food during his formative years thanks to his grandfather, a professional chef, and his father, who also worked in the food business industry. Alex attended the Culinary Institute of America, studying molecular gastronomy and avant-garde movements, before graduating in 2000. His precision and innovation in the kitchen led to him being one of the top pastry chefs in the United States. But the creative culinary pro decided to pivot from pastries and embrace Mexican cuisine. This departure led to him opening several standout restaurants in Manhattan, writing a top-rated cookbook, Tacos: Recipes and Provocations, and earning three James Beard Foundation Award nominations. Today, he’s an established chef and co-owner of the Empellón restaurant group located in New York City. "I love a challenge,” he says from the 24 in 24 kitchen. “I thrive on adversity. I have a little bit of a chip on my shoulder. I think it's a good chip. I think it's a healthy chip.”

Lee Anne Wong is a James Beard Foundation Award semifinalist chef, restaurateur, producer and seasoned Food Network competitor. The New York native trained at the International Culinary Center, and she went on to expand her culinary training at Marcus Samuelsson’s famed Aquavit before becoming the executive chef of event operations at her alma mater. Lee Anne moved to Hawaii in 2013 and debuted her restaurant, Koko Head Cafe, a year later. There, she serves patrons island-inspired brunch and dinner menus consisting of fresh local ingredients. Noteworthy dishes include, but are not limited to: Garlic Butter Shrimp Dumplings, Steak Ramen, Mama Wong’s Cucumbers and the No Kings Caesar salad. Lee Anne has judged, produced and competed against her culinary peers in several fan-favorite Food Network shows, including Iron Chef, Chopped and Tournament of Champions. Despite her attempts, she’s yet to bring home a win and now she’s entering the 24 in 24 kitchen determined to outlast (and out-cook) her fellow competitors.

Girl Meets Farm host Molly Yeh is putting her homegrown culinary skills to the ultimate test in the 24 in 24 kitchen. The always-smiling chef has a dynamic family background, and her Jewish and Chinese roots inform her comforting and creative dishes. That said, cooking as a profession was never on her radar. Molly attended the prestigious performing arts college, Juilliard, and graduated with a bachelor’s in percussion in 2011. Funnily enough, she became a household name thanks to her food and lifestyle blog, MyNameIsYeh.com, which she started during her studies. Her blog was named Saveur’s Food Blog of the Year 2015, and this recognition caught the attention of the publishing world. Shortly after, Molly solidified her place in the food sphere with the debut of her memoir, Molly on the Range: Recipes and Stories From an Unlikely Life on a Farm, in 2016. Molly filmed the first season of Girl Meets Farm from her Minnesota kitchen just two years later. Its debut was met with wild success, leading to 15 seasons to date.

Zac Young is a celebrated pastry chef, hospitality group pastry director and Food Network staple. As a child, his vegan mother rarely made the cookies he craved, so he took matters into his own hands and learned how to bake them himself. His love of baking grew from there, leading him to graduate from the Institute of Culinary Education Pastry & Baking Arts program with honors. He then secured a coveted pastry chef position at Alex Guarnaschelli’s New York City restaurant before packing his bags for France and working under the top chocolatiers in the world. Now, Zac stays busy as the pastry director for Craveable Hospitality Group and judges fan-favorite Food Network shows, including Chopped, Beat Bobby Flay, Worst Cooks in America, Bakers vs. Fakers and Worst Bakers in America. Despite his narrow speciality, Zac is entering the 24 in 24 kitchen with confidence. “Being a pastry chef in a more savory competition is actually an advantage,” he says. “Pastry is creativity within the confines of science. Like, knowing what I can and can't accomplish in a short amount of time.”

Abowww! The adrenaline-seeking and adventurous Ara Zada is bringing his signature Armenian flavors to the 24 in 24 kitchen. The Los Angeles chef, content creator and bow hunter was trained at Le Cordon Bleu and celebrated for sharing approachable and authentic Armenian recipes online. He co-wrote the first internationally published Armenian cookbook, Lavash, and hopes to secure his first Food Network win after 24 hours in the high-pressure kitchen.