Netflix’s new culinary competition The Final Table
features 24 acasserted chefs from around the people, working in groups of two through a series of country-themed difficulties. Only among them will certainly acquire to join the nine understand chef/judges at the titular Final Table at the end of the present. A significant part of the fun of watching the competition is seeing just how these talented chefs occupational together and draw upon their culinary backgrounds to create brand-new dishes throughout the hour-long competitions. Here’s a look at all 12 of the groups, through indevelopment about wright here each chef works as soon as they’re not contending on The Final Table
Monique Fiso and also Amninder Sandhu
Adam Rose/Netflix Monique Fiso spent years cooking in New York City — consisting of at Manhattan’s celebrated Italian restaurant A Voce — before heading back residence to New Zealand, where she released a pop-up tent restaurant serving her own variation of Māori cuisine. Many kind of of the dishes at Hiakai were all set using the traditional Māori underground hot rock cooking style dubbed hāngi. The Māori-Samoan chef recently opened a long-term place of Hiakai in Wellington.
At her Mumbai restaurant Arth, Amninder Sandhu prepares specialties from everywhere India made completely utilizing sandpits or coal- and also wood-fired ovens — no gas food preparation whatsoever. The food selection is motivated by recipes that Sandhu accumulated over 15 years of traveling roughly India.
Shane Osborn and Mark Best
Shane Osborn has plenty of experience functioning in acclaimed kitchens, having been a component of the staff at L’oranger in London that garnered a Michelin star in 1996, and also he served as executive chef at London’s Pied à terre once it won a 2nd star in 2003. Because 2014, Osborn has run his very own restaurant, Arcane in Hong Kong, which holds one star for its seasonal fare that blends the cuisines of Japan, the United Kingdom, and also France.
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In his mid-20s, Mark Best carried out a culinary career that observed him win the Josephine Pignolet Award as Sydney’s finest young chef in 1995, the very same year he opened his initially restaurant, Peninsula Bistro. He has actually because functioned via iconic chefs such as Alain Passard and Raymond Blanc, operated even more restaurants in Sydney, and now runs Bistro by Mark Best, which supplies Australian surf-and-turf aboard the Genting Dream cruise ship.
Timothy Hollingsworth and also Darren MacLean
Timothy Hollingsworth skipped culinary institution, instead spending a decade discovering his trade under celebrity chef Thomas Keller at the French Laundry in Yountville, California, and also Per Se in New York City. In 2012, he struck out on his very own in Los Angeles where he now is chef-owner of Otium, which serves the steak, seafood, and vegetable dishes that comprise “brand-new Amerihave the right to cuisine,” and also C.J. Boyd’s, a tribute to Hollingsworth’s family members roots in the South via a menu of fried chicken sandwiches, waffle fries, and also banana pudding. Hollingsworth likewise freshly opened up a new sporting activities gastropub in Los Angeles dubbed Free Play.
Darren MacLean’s Calgary restaurant, Shokunin, is currently noted as the 35th-best restaurant in Canada on the Canada’s 100 Best list. Prior to opening his 50-seat Japanese brasserie in 2015, MacLean traveled via the country that inspires his cuisine. The food selection attributes sushi, yakitori, and also various other little plates that are complemented by a selection of Japanese whissecrets, cocktails, and also sakes.
Johnny Spero and also Jessica Lorigo
Johnny Spero’s resume as a chef spans the world, with time at such commemorated European organizations as Mugaritz in San Sebastian, Spain, and Rene Redzepi’s Noma in Copenhagen, as well as scolors at Minibar and Komi in Washington, D.C. These days, Spero runs the kitchen at the freshly opened Reverie, a 64-seat restaurant in D.C.’s Georgetvery own neighborhood that specializes in modern Amerideserve to cuisine — think charred cucumbers with ramp vinaigrette, boqeurones, and also cured egg yolk; scallop cruexecute topped with buttermilk, dill, and dried scallop; and ribeye through lovage, potato, and beef tongue.
Jessica Lorigo gained her big break in the restaurant market when, complying with her graduation from culinary institution, she was accepted as an intern at the lauded Basque Counattempt restaurant, Mugaritz, in 2013. Upon the completion of her internship, chef Andoni Luis Aduriz asked her to continue to be on as part of a new project in the beachside city, and also 3 years later on she started overseeing the kitchen as executive chef at Topa Sukalderia, which blends Basque cuisine with Latin Amerihave the right to fare, giving dishes such as guacamole, tiradito of bacalao, tacotalo al pastor, and also asacarry out de ternera.
Rafael Gil and Esdras Ochoa
Adam Rose/Netflix Brazilian-born chef Rafael Gil is the culinary director of Keraton at the Plaza in Jakarta. Before moving to Indonesia, the chef functioned in the Michelin-starred kitchens of Martin Berasategui in Lasarte-Oria, Spain, and EVO in Barcelona.
Esdras Ochoa made a name for himself as the chef/partner of popular Los Angeles Mexideserve to restaurants Mexicali Taco and Salazar before relocating to Hong Kong wright here he runs another taqueria dubbed 11 Westside. The chef was the topic of a 2016 LA Times profile by Amy Scattergood titled “Esdras Ochoa, the taco missionary.”
Charles Michel and also Rodrigo Pacheco
Adam Rose/Netflix A graduate of the Institut Paul Bocusage food preparation college in Lyon, French-Colombian chef Charles Michel has explored the science behind taste and also perception as the chef-in-residency at Oxford University’s Research Laboratory. According to his LinkedIn page, Michel is now a “roamer intfinishing to set a occupational base in U.S./California” in the areas of culinary consulting, performance art, public speaking, and occasion developing.
Like his teammate Charles, Ecuadorian-born chef Rodrigo Pacheco also graduated from the Institut Paul Bocuse. After college, Pacheco functioned for French heavyweights Pierre Gagnaire, Michel Bras, Alain Ducasse, and Alain Chapel. He now runs the kitchen at Bocavaldiby means of, a restaurant in Puerto Cayo, Ecuador, that specializes in neighborhood, sustainable seafood.
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Benjamin Bensoussan and also Manuel Berganza
Adam Rose/Netflix Before opening his Madrid fast-casual restaurant Honest Greens, French-born chef Benjamin Bensoussan operated in the kitchens of Michelin darlings El Celler de Can Roca and also Mugaritz. Over the course of his decade living in Madrid, Bensoussan additionally opened up the tapas restaurant Le Cabrera.
After cooking at various Michelin-starred restaurants in his aboriginal Spain, as well as Chicago’s groundbreaking modernist restaurant Alinea, chef Manuel Berganza opened up the forward-reasoning Spanish restaurant Andanada 141 on Manhattan’s Upper West Side. The restaurant acquired a Michelin star after its initially 2 years in organization. Last year, Berganza moved to Singapore to launch a new Spanish restaurant dubbed the Tapas Club Project, which has actually because broadened to Malaysia and also Indonesia.
Ash Heeger and also Alex Haupt
Adam Rose/Netflix Before striking out on her very own, chef Ash Heeger worked alongside Luke Dale Roberts at his acasserted South Afrideserve to location The Test Kitchen, and also she invested time in London working at The Ledbury and also Dinner by Heston Blumenthal. Heeger freshly closed her meat-centric Cape Tvery own restaurant ASH, and also reopened the space as a fine dining establishment dubbed Riverine Rablittle, which provides 3 different tasting menus and also a Chef’s Table endure.
Australian-born Alex Haupt is the chef/owner of 101 Gowrie, a farm-to-table restaurant in Amsterdam that’s slated to open later on this month. A veteran of Dinner by Heston Blumenthal, Haupt additionally cooked at the well-regarded Amsterdam restaurants Ron Gastrobar Eastern and also Hoofdstad Brasserie.
Colibrí Jiménez and Collin Brown
Adam Rose/Netflix Originally from Morelos, Mexico, Colibrí Jiménez
worked at the restaurant Casa Morales/My Bowls in Oaxaca. She is the author of the cookbook Una Aventura Gastonomica
, which chronicles specialties throughout the states of Mexico.
Jamaican-born chef Collin Brvery own has actually cooked Caribbean food in kitchens all around the civilization, including an eponymous restaurant in London’s Canary Wharf location. He was freshly called the executive chef of Cotlots Caribbean Rum Shack, a UK-based chain through four locations throughout London.
Ronald Hsu and Shin Takagi
Adam Rose/Netflix Ronald Hsu is the chef and co-owner of Atlanta’s forthcoming tasting menu restaurant Lazy Betty. As a young chef, Hsu invested time working through his future Final Table
partner Shin Takagi in Japan. Later in his career, Ronald also operated through renowned French chef Eric Ripert at his Manhattan restaurant Le Bernardin, wright here Hsu offered as executive sous chef and later imaginative director. “I prospered up in the South working in the restaurants of my Malaysian-Chinese parental fees,” Ronald recently told brickandmortarphilly.com Atlanta. “Oriental food has played such a substantial role in how I approach food preparation and hospitality. I believed this worldwide food preparation competition would be an excellent platdevelop.”
Shin Takagi is the chef/proprietor of Zeniya, a kaiseki restaurant in Kanasawa, Japan that holds two Michelin stars. The food selection at the restaurant alters daily based on guest choice and also what’s easily accessible at the market. “Once you make a reservation, my staff ask you wbelow you come from, what you don’t like to eat, exactly how lengthy you’re remaining in Kanasawa, did you go to other restaurants in the area,” Takagi told the blog Gourmatic back in 2011. ”This sort of information helps me to architecture the menu.”
Graham Campbell and Aaron Bludorn
Adam Rose/Netflix As a young chef, Graham Campbell worked his method via several acasserted kitchens in England prior to landing earlier in his indigenous Scotland also at the Ballachulish House near Ft William. With a 25-year-old Campbell in charge of the kitchen, that restaurant got a Michelin star back in 2009. For the last two years, Campbell has functioned as the executive chef at Castlehill restaurant in Dundee, where he serves a menu of contemporary Scottish cuisine.
Aaron Bludorn is the executive chef at Cafe Boulud in New York City. Born and increased in the Pacific Northwest, Bludorn began his culinary career functioning at Canlis in Seattle and also then at Napa Valley’s two Michelin-starred restaurant Cyrus. He moved to New York City in 2009 to occupational for Cafe Boulud under its executive chef at the time, Gavin Kaysen, and took over from his mentor in 2014.
James Knappett and Angel Vazquez
Adam Rose/Netflix James Knappet is the chef/proprietor of the conjoined tasting food selection restaurant Kitchen Table and the hot dog parlor/Champagne bar Bubbledogs, both in London. The food selection at his tasting respond to changes everyday, yet the focus is constantly on neighborhood ingredients. “If it lives or grows in Britain, we’ll use it, but we could have actually three or 4 international ingredients on the food selection at any type of one time, choose a cheese from France or a pineapple for instance,” the chef freshly told Staff Canteen.
A aboriginal of Puebla, Mexico Angel Vazquez functioned in restaurants in New York City, Paris, Thailand also, and Barcelona as a young chef. Those worldwide influences can be discovered on the food selection at his Puebla restaurant Intro. The chef likewise operates the casual seafood bar Salomé, a contemporary Mexihave the right to restaurant by the name of Augiro, and a burger stand dubbed Carbon, every one of which are located in Puebla.