Season 3, Episode 5

Challenge: Hot Chefs

Five of America's hottest young chefs face off in one of America's hottest locales, South Beach, Miami during the South Beach Food and Wine Festival. Our chefs have to prepare an appetizer and an entree, both reflecting the culinary heritage of Miami. They have only 40 minutes for the appetizer and an hour for the entree. A panel of all-star judges decides who goes home with $10,000.






Jill Davie
Jill Davie, Josie Restaurant,
Santa Monica, Calif.

Michael Psilakis
Michael Psilakis, Onera,
New York, N.Y.


Paul Liebrandt
Paul Liebrandt, Gilt Restaurant,
New York, N.Y.


Michael Blum
Michael Blum, Michael’s Kitchen,
Hollywood, Fla.


Marc Murphy
Marc Murphy, Landmarc,
New York, N.Y.


Govind Armstrong, Executive Chef at Table 8, Los Angeles, Calif.
Rob Bleifer, Executive Chef for the Food Network Kitchens, New York, N.Y.
Thomas Connell, Executive Chef at Ritz-Carlton South Beach, Miami, Fla.
Cat Cora, Author, Iron Chef, Fairfield, Calif.

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Recipes From This Episode

"Sea and Be Seen": A Trio of Spiny Tail Lobster and Alligator Pear Salad, Crispy Rock Shrimp, and a Daiquiri Shot

Red Snapper "Art Deco": Florida Red Snapper, Purple Potatoes, and Pickled Pink Onions in a Key Lime Sauce

Challenge: Bartender Battle
Challenge: Cookies

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