All language subtitles for Hells.Kitchen.US.S21E15A.480p.x264

Previously
on "Hell's Kitchen,"

the final four strutted
their stuff on the red carpet

for "Entertainment Weekly."

- Mm, mm, mm, mm.

In a challenge that tested the
chefs' presentation skills--

- One great photo
can really put

your restaurant on the map.

--each of
them made headlines.

- That's a little bite
of heaven right there.

- I appreciate that.

- Your sauce on the
bottom is incredible.

- Thank you, Chef.
- Fish is cooked beautiful.

- Thank you, Chef.

But it
was Dafne's dish--

- This is doing things.

--that
stole the spotlight.

- Congratulations.
- Thank you so much.

In dinner
service, the chefs

took turns running the pass.

- Sommer,
on the hot plate, please.

They each faced
an assortment of sabotages--

- This is not halibut.
This is cod.

- --courtesy of Chef Ramsay.

- Sabotage.
- --with Sommer--

- Well caught.
- --Dafne--

- Is this Arctic shark?
- --Alex--

- There's fava beans in
there instead of peas.

- --and Alejandro.
- Hey, this is orzo.

This is up, guys.

- Each excelling.
- Well-spotted.

Let's go.

At elimination--

- You made this so difficult.

--Chef Ramsay
chose--

- Sommer.
- --ending her dream

of becoming his next
head chef.

- I'm going to
pass out, this is--

- Should we do this?

Tonight
on "Hell's Kitchen"...

- I feel like I'm going
to get married right now.

--see who
survives the final gauntlet.

- Ale, Ale, Ale, Ale, Ale.

Will it be Alejandro--

- I'm going to pull it,
cut it, taste it, and see

where the flavor is on it.

--the family
man from small town Ohio

and executive chef
with a flair

for Middle Eastern cuisine?

- Go big or go home.

Or Daphne,
the 29-year-old

from the City of Angels, an
executive sous chef who is

a master at Italian cuisine.

- It's delicious.

This is a rustic yet
elegant puttanesca dish.

Nothing's going to stop me.

Or Alex, the
former restaurant owner

from Tennessee who
takes Southern cuisine

to a whole new level.

- Let's try this.

I'm going to add a
little bit of buttermilk.

Watch as
the final three--

- It's way lighter for sure.

--put their heart
and soul on every plate--

- There's zero room for error.

- We have five incredible
judges, Stephanie Izard.

--to not only
please these culinary icons--

- Visually stunning.
- I mean, this takes guts.

- It is sexy.

- This steak's
cooked immaculately.

--but also prove
they're ready to become--

- My head chef at
the brand-new

Hell's Kitchen Caesar
Atlantic City.

Step up to your door.

Only one
door will open.

- On the count of three--

Whose life
will change forever?

- One.
- Tonight--

- Two.

--watch the final three--

- Three...

--on "Hell's Kitchen."

- All three of you,
head into the dorms.

Well done.
- Thank you, Chef.

- Thank you, Chef.
- Thank you, Chef.

- Uh, hell, Yeah.

- Hey.

- What is it? Oh!

- Good champagne.
- Ohh...

- I can't unpack all
the emotions so fast.

There's so much to process.

I know that my family is
incredibly proud of me.

It's all for them.

- My family's going
to be so proud.

- This is so surreal.

It's been a long journey
to this moment

that makes me tear
up and get emotional

because I'm super,
super proud of myself.

- Oh, my God.

I had to beat 15 people to
be where I'm at right now.

I am the last girl standing.

Gracias dios mio for
this opportunity.

I love you.

All I have to do
is beat two boys.

I'm so close.

I wouldn't ask for better
men to go against me.

- It's me, Dafne, and
Alejandro fighting it out.

May the best chef win.

- Cheers.
- Cheers.

- This is Alex.
- Alex, it's Chef.

I need a quick chat
with all three of you.

Please, meet me in
the dining room.

- Absolutely, we're on the way.

- Chef.

- Let's go.

Line up, please,
all three of you.

- Yes, Chef.
- Thank you.

Right, listen carefully.

For your final challenge,
all three of you

will need to design a menu.

Now, to help start
planning those dishes,

I have menu books
for all three of you.

- Creating my own menu
for Hell's Kitchen--

this is a dream.

Here we go.

- Each of you will be
assigned a sous chef.

There are three of you.

So I've called in an
extraordinary chef,

one of my dear friends,
Chef Jonathon Scallion.

He finished third in season 11.

You're going to walk out of
here as my lone, shiny star

from that Blue Kitchen.

Do me a favor.

Stay in touch.

- I will.

- Because there's always
something around the corner.

He went on to become
an executive chef

of my corporate team.

- It just goes to show
you that whether you're

the winner or third
place, I feel like you

can make a career out of this.

- Now I want you to
open your menu books.

Inside that menu is an envelope
containing the location

of your sous chef.

Dafne, you're off where?

- Your office, Chef.
- Alejandro?

- Patio.
- Alex?

- Dorm kitchen.
- Get out of here.

- Thank you.
- Thank you, Chef.

- Thanks, Chef.

- I feel like a VIP going
into Chef Gordon's office.

I am praying to God
it's Chef Christina.

She's seen me cook throughout
this whole journey.

Yes.

- Congratulations.
Amazing.

You did so good tonight.
- Oh, my God.

Thank you.

Oh my God.

This is crazy.

- Ha ha ha!
Ahh!

Aah!

- Good job, man.

Congrats.

- Thank you.
- What's up, bro?

- Nice to meet you, man.
- Hey, pleasure.

- I'm so excited to
see this come to life.

I want to do things
that are going

to push me forward, maybe take
a risk outside of the box.

A little bit of
back story about me,

I'm so connected
to Middle Eastern

and Thai food, Asian food.

I'm already thinking
first course of tartare,

very Vietnamese style, lime,
ginger, garlic, shallot.

- That makes me hungry.

I'm not going to lie to you.

- All right, what's the deal?

- So I'm going to
go Italian heavy.

I think I feel so
comfortable with that.

Even though I'm
a Latina, I'm going

to go very heavy Italian.

It's what I love to do.

So I'm pumped.

For the first course,
it's a beef tartare

with uni emulsion.

- Very decadent.
- Yeah, it's Los Angeles.

People are so bougie.

- I think it sounds
very much like you.

- Yeah.

- So prawn fritter.

Like a hush puppy
sort of thing?

- So one of the best
sellers at Dallas & Jane

was a crawfish hush puppy
with an Old Bay mayo,

cotija cheese on top.

I'm from the South, man.

You know, fried things work.

People love them.
- Yeah, same.

In my restaurant, we sell
tons of hush puppies.

- Yeah.

- What about even
using like sea bream,

really mild, flaky fish.

- I've never cooked
with sea bream.

So I'm down to try
something different.

- OK, cool.
- I feel like if I can

execute that perfectly,
it would be--

it'd be pretty ballsy.

- So second course, it has
to be something light

that's not going to fill
everyone up.

- Agnolotti, a nice raviolo.

- Ah, I'm going to write that.
That's really smart.

And either cacio e pepe fondue

or moliterno al
tartufo fondue.

- Slow down.

- I know, sorry.

- Chicken two ways.

- Yeah, I thought
about a Southern dish,

show the versatility
of chicken.

Give them a really good
thigh with some bad ass

flavored beans.

- Just a little boring,
you know.

- I made like a
Tennessee white sauce.

And it was basically the
combination of Carolina Gold

and Alabama white.

- I mean, a Carolina Gold
would be bad-ass too.

- It's a play on Tennessee.

- An American
Kobe-style New York strip

would be pretty dope.

- That would almost tie
all of this together too.

- Truffle butter
basting on the Wagyu.

- This is really
coming together nicely.

- So we slice the strip and
then the mushroom vinaigrette.

- Yeah, this excites me,
actually.

- Um, OK.
I think we're good, right?

- Cool.

- It's late.
All right, good night.

- Whatever happens
from this point on,

it's been a hell of a ride.

And I can't wait to see
what happens tomorrow

when it comes to
prep and plating.

But first, I'm going to sleep
like a brick tonight.

- This is Alex.

- Alex, good morning.
- Morning.

- Today you, Alejandro, and
Dafne need to go to the patio.

Chef Ramsay has a message
for you out there.

- Heard, thank you, Chef.

- Thank you.

- Good luck, guys.

I already have
anxiety as it is.

And right now, I feel like
I'm going to pass out.

- Oh my gosh.

- It's so early.

- We're not even usually
out the dorms yet.

- I'm nervous.

I honestly don't know
what to expect right now.

Is this another challenge?

Here we go.

- Good morning. Final three.
- Oh, my God.

- I can't wait to see what
your final menus look like.

So for today's challenge,
I want you to--

- I'm starving.

When culinary
icons come to dine--

- I mean, this takes guts.

- I think that one gets a 10.

- It really is beautiful.

--two
chefs will triumph.

- Difficult decision.

And one
will get left behind.

- It's all down to this.
Please, Curtis.

- Um.

- Right, good morning.
Final three.

- Oh, my God.

- I can't wait to see what
your final menus look like.

And I'm sure you're all
excited, probably a little

nervous about your final menu.

So for today's challenge,
I want you to...

relax.
That's right, relax.

- Yeah, I love that.

- Because I prepared
a day of wellness.

First, an exquisite
hotel suite.

- Oh.
- VIP.

There, you're going to
engage in a group bath.

- Group bath?

Do you want me to sit in a
bath with Alejandro and Alex?

Eew, I don't want that.

- A sound bath, of course.
Come on.

- Sound bathing?

I have no idea what the
hell that even means.

- And then, you'll
cast away your cares

with a VIP dinner
reservation at

the amazing, opulent Castaway.

In fact, this breathtaking
restaurant, it's so luxurious,

I'm going to join you.

- Yes.

- So all of you,
you really want

to get dressed to the nines.

- I feel like I'm
going to faint.

Uh, this is too much.

- Hey!

- Hi, welcome to
your wellness suite.

I'm Roxie.

I'm going to be your
sound healer today.

If you'd like to
take off your shoes?

- Yeah.

What the hell have I
just signed up for?

- Are you ready to
chill out and go deep?

- If I wake up and
I'm floating though,

I'm going to freak out.

- You might feel
like you're floating.

- Alex looks so uncomfortable.

This is Los Angeles.
We do stuff like this.

- Let's take a deep inhale
in through the nose.

And exhale.

- At first, it doesn't
feel like anything.

Within two minutes, you're
taken over by this feeling.

My arms are literally melting
and floating at the same time.

- She's just literally
like a fairy,

just like boo, doo, boo.

And I can't see her.

But I feel like she's
just moving with it.

- I'm definitely feeling
the vibrations in my gut,

in my butt, in my toes.

She's over us doing
this rain sound thing.

And then every now and
then, it stops for a second.

And you just hear,

This guy fell asleep.

- Oh, was I snoring?

- And exhale with
a loud sigh or laugh.

Let it go.

- Aah!
- Aah!

- Awesome.

- Oh, that was great.

- Literally felt like
I was on the beach.

- Yeah, that was crazy.

- I don't know what kind of
voodoo magic she put on me.

- Thank you for joining me.

- But whew, that was nuts.

That was awesome.
Thank you so much.

The second
stop of Chef Ramsay's

day of relaxation
is high up above Los Angeles.

- Welcome.
Look at you three.

Wow.

Do you feel restored?

- I was relaxed.

But now you're here,
so now I'm tense.

I'm nervous, Chef.
- Don't be nervous.

Come on.

- I know you're
up to something.

I cannot relax right now.

I literally feel
stiff as a rock.

- Inside here is an
amazing courtyard.

When you see it,
you'll understand why.

- It's game on.

Look, I've watched
this show for years.

This is how it
always plays out.

These chefs are just
bumbling through this place.

Next thing you
know, it's like--

- Well, let me show
you guys around a bit.

We've got amazing
view from here.

- OK.

- Oh, my God!

- Let's go.

So when was last time
you were at a musical?

- It's been years, Chef.

- Let's turn left.

- What's up with
all these lights?

- Why are there
people out here?

Oh, my God.

Oh, my God!
- OK.

- Shall we?
Should we do this?

- Yes.
- Shall we?

- I feel like I'm going
to get married right now.

- Come on in.

- Wow.

And nobody's home.

Just a courtyard.

- Oh, my God.
- Stunning, isn't it?

- Where is my family?

Where are the people?

Where is the cooking?

- Through here is
the Verdugo Room,

named after the amazing
mountains behind us.

Now, in here are
legendary events,

events that the Hollywood
A-listers frequent.

It's just incredible.

The history of this room
is breathtaking.

Are you ready to see the
world famous Verdugo Room?

- Yes, Chef.

- Alex, hand on the door.

- This is it.

This is the challenge.

I am ready.

- In you go.
- Wow.

- Holy--

- Carpet and windows
and some rando people

over there rolling silverware.

- This seats comfortably 400.

- I'm about to pass
out at this point.

If it's not from
a heart attack,

then it's from an
anxiety attack.

- Through here can seat
up to 1,000 guests.

Oh, my God.
- Holy crap.

- It's called
the Starlight Room,

reserved for the most
exclusive events.

- You OK?
- Yes.

- Why do you look so nervous?
- You're amazing.

- The faster we can
get this over with,

the faster
my anxiety goes away.

So let's just go.

- Right through here
is the kind of place

you want to be for
one of the most

important times of your life.

Imagine that, your loved
ones to cheer you on.

- "Hell's Kitchen"
doesn't do things small.

There's going to be
a swarm of people.

There's a couple
of ovens set up.

Our sous chefs are there.

- Would you mind opening
this door with me

on the count of three?

- And right now, it's game on.

- I'm going to pass out.
This is--

- OK.

- OK, here we go.

- And I just want
to say, right now,

I couldn't be prouder, OK?

- Thank you, Chef.

Welcome to the Starlight Room.

- This is so big.
- Dude, what the hell?

We've been bamboozled again.

When the hell is the
bamboozling get to stop?

Like, seriously.

- I have a beautiful dinner
arranged for all three of you.

Follow me.
- Let's go.

At this point,
I've given up on the idea

that my family is here or
that there's a challenge

that's going to take place.

- Best of luck.
- Thank you, Chef.

I'm just going to have
lunch with Chef Ramsay,

which is not a bad thing.

- Alex, how important
was it to announce

yourself in the competition
without putting

a target on your back?

- Slowly but surely, I wanted
my work ethic, my ability

to create things,
perform and challenges,

I wanted those things
to speak for themselves.

And slowly but surely,
they did.

I have
a spice crusted salmon.

It's in a chorizo broth.

- Yeah,
it's cooked beautifully.

- I think I'm going to go
with one point for Alex.

- That is utter perfection.

That is definitely in.

- Thank you, Chef.

There's going to
be so many moments

that I will never forget.

- Y'all got your
little lines going on.

- This is my opinion.

I'm allowed to have it.

This is why you're
not a good leader.

- Yeah, baby.

- True blue, true blue.

Oh,.

- But come on.
Dig in.

Dig in and enjoy yourself.
Relax.

That's exactly what
I do, Alejandro.

- Yes, Chef.

- Young man, describe
the experience so far.

- Amazing.

I've had 20 top-10 moments
of my life of all time

in a matter of weeks,
just from this competition.

- You did it!

- The wings are double-fried,
tossed in a dry rub

and then garnished
with a little bit

of pomegranate seeds.

- Congratulations, well done.

- Thank you, Chef.

- Only thing missing with
this dish is your jacket.

That's exactly what
I was looking for.

- Thank you, Chef.

- Dafne,
why so much self-doubt

in amongst strong competition?

Why is that?

- My dad and my mom never
wanted me to do this.

So I almost feel like I
always have to prove to them

that, hey, I can do this.

- What was the feeling
like when Danny Trejo

said that about your taco?

- I felt that the Latina
in me really brought it out.

- I did make my
own masa tortilla.

- Wow.

Mom! You got
my mom back here?

- You've definitely
elevated it.

Good job.
- Thank you, Chef.

And then the "Entertainment
Weekly," I'm like, I'm set.

- Why do you have a
lack of confidence again?

- I don't know.
- I'm just wondering.

- Second black
jacket goes to...

Dafne.

- Oh, my God.

- For me, the best dish winner
is...

I've got to go with
Dafne.

- Dafne.
- It's Dafne.

- Congratulations.
- Thank you so much.

- One more thing, OK?

You've got an exceptional
dinner planned for tonight.

Now relax.

- We just had lunch
with Gordon Ramsay.

- Well, this is
our second time.

- Yeah.
- Well, it's my first.

Six months ago, I never
would have believed this was

even a reality of happening.

- It's going to be a
crazy night tomorrow.

So top three.

- Here we go.

- Lunch is over.
It's almost 5:00.

I'm about to just unwind.

I'm Thanksgiving
full at this point.

I'm about to unbutton
my pants, take a nap,

get ready for tomorrow.

It's going to be a big day.

- I didn't need five courses
after that charcuterie.

- No.

- Come on!

After
a relaxing day where

the final three were expecting
the final challenge reveal--

- Wow.

- Welcome to the
Starlight Room.

- It's so big.
- Dude, what the hell?

--the
unexpected happened

back in "Hell's Kitchen."

- Oh, my God.

- Come on!

- This season was called
Battle of the Ages.

But this moment
feels like three friends

hanging out that can't
believe we're the top three

in "Hell's Kitchen."
Unreal.

- Ladies and gentlemen, our
final three amazing chefs,

Alex from Tennessee,
Dafne from Los Angeles,

and from Ohio, Alejandro.

This is your final challenge.

- Thank you so much
for being here.

Former teammates, welcome back.
- Love you guys.

- Give our guests a little
insight to your experience

across this competition.

- I keep saying that I've
had top 10 moments of my life

just in this competition.

To everybody that's been a part
of this, it's life-changing.

It's absolutely amazing.

- Oh God, I still can't
believe this, it's unreal.

I love to cook.

And it's been
a roller coaster ride.

I'm so grateful that I've spent
it with really good chefs.

- For me, I owned a restaurant
20 miles south of Nashville.

It closed due to COVID.

And so for me,
this whole thing has

been an opportunity
just to give my family

a better opportunity.

- Now in just a moment, you'll
be cooking your final menu,

five stunning dishes each.

The stakes are huge because the
top two finishers in tonight's

challenge will move
forward and lead

their kitchens in tomorrow
night's grand finale.

- Yeah!
- Whoo-hoo!

- Here we go.

- So this is it.

You've all got 60 minutes.

Off you go.
- This is crazy.

- Where are we going, Chef?

- Let's go!

- I was not expecting
to cook today.

However, I'm a badass.
I feel confident.

This menu is great.

All right, Chef.
I got this.

No problem.

Let's go!

- You ready?
- Yep.

It's the start of
the final menu challenge.

And the chefs have
60 minutes--

- True blue, baby.

--to
produce five dishes,

a cold and hot appetizer--

- Let's get the proteins going.
- OK.

- --as well as one chicken,
one fish, and one beef entree.

- Looks great.

Maybe a little less spinach.
- OK.

- It's a lot of pressure
that I have inside of me.

And whatever I do
in this next hour

is going to either make
or break my career.

- Let's go, Dafne.
You got this.

- This is wild.

And nothing's going to stop me.

Crazy.

- Alex, Alex, Alex, Alex, Alex.

- I want to do like
a double dredge

and get those lacy
fingers on the thighs.

And that should be good.
I'll get started on the strips.

Cooking a five-course meal,
that's a whole different kind

of challenge.

Like, we're talking
from Mars to Pluto here.

The pressure is on.

- Wow, this is a
freaking intense battle.

In my mind,
this is anybody's game.

- Ale!
- That's your homeys

right there.
- It's weird.

I'm nervous as hell,
especially cooking

in front of a live audience.

- Ale, Ale, Ale, Ale, Ale, Ale.

- I have to gain my composure.

If I go into this flustered,
then I'm not going

to make it to the finale.

- I got some sea bream
over there working.

I'm going to pull it,
cut it, taste it and see

where the flavor is on it.

I get to work with sea
bream for the first time.

I've never worked with it.
- What do you think?

- I love it.
It's mild.

It's flaky as.

But I feel like I need
to go big or go home.

I'm in a no risk, no
reward kind of situation.

Fish, this way, curry,
and then mushrooms.

- Cool.

- Alex, 20 minutes to go.

- Yes, Chef.

- All right, chicken, steak,
fried chicken is done.

I'm trying to make
these things sing.

And I'm trying to put
myself on a plate.

And I'm just
thinking God, I hope

this is good enough to win.

- He looks like a killer.
Let's go.

He's a killer!

- Alex, Alex, Alex, Alex.

- Yeah, woo!

- Dafne, Dafne, Dafne, Dafne.

- I'm super-happy to see Dafne.

We all came so far,

and you better
kill it right now.

This is your time to shine.

- 15 minutes.

- 15 minutes heard.

I'm like shaking right now.

The bubble gut, the anxiety,

I'm feeling all of that
right now.

It's like a crock
pot just cooking up.

Oh, God.

But I'm not going
to let my nerves

and my anxiety get in my way.

I'm going to put the uni
on top of the beef tartare

and then the chervil
on top of that.

I had to learn from so
many mistakes to get here.

However, I feel like
I found my voice.

I found my identity
in this competition.

Basically, just created
a border so my egg

yolk does not fall through.

Making raviolo with a
whole egg yolk in it, like,

it's very precise.

This is a rustic yet
elegant puttanesca dish.

I feel like I can
really win this.

But everything
has to be perfect.

- Dafne, taste everything, yes?
- Yes, Chef.

- 6 and 1/2, yes?
- All right, Chef.

- They still feel
a little dense to me.

- You're running out of time.

You got to just
get these cooked.

- I want to add a little
bit of buttermilk.

It's getting down to the wire.

I fried off the hush puppies.

I didn't like the batter.

Let's try this.

I'm adding more batter, trying
to find the right texture.

There's zero room for error.

It's way lighter for sure.

- OK, done.
- Yeah, I'm cool with that.

- 90 seconds to go, guys.

Come on.

- Alejandro, Alejandro.

- We're in the
home stretch, now.

We're in that last bit.

Two of us is going
forward to the finale

and one of us is going home.

And no, it's not
going to be me.

- Don't settle for
second best, man.

This is your life right now.

- Don't over press
that tartare, OK?

- Yes, Chef.
- 30 seconds, guys.

- Yes, Chef.
- Fast, fast, fast, fast, fast.

- Everything with confidence.

Think about how hard
you worked to get here.

- Yes, Chef.
This is it.

I put everything I can
on these plates.

- Elegant with that
negative space.

Yep, only two of us are
going to be in the finals.

And ultimately,
I'm proud of this menu.

And I'm praying it works.

- Let's go, guys.

- Five, four,

three, two, one.

- Well done.

- Each of you
have got five dishes.

And we have five
incredible judges,

some of the most amazing chefs
from all over the country,

world-renowned.
Chefs, are you ready?

- Yes, Chef.

- Judging round number one,

this is a chef whose
restaurant Nightshade

was named one of the best
new restaurants

by "Food & Wine,"
the amazing Mei Lin.

- Her restaurant is
just extraordinary.

She is what I want to be.

I want to be a
creative unicorn.

And that's what Mei Lin is.

- So good to see.
Welcome.

Congratulations
on all success.

- Thank you.

- Let's start off
with Dafne, please.

- This is a Wagyu beef tartare
with a little bit

of uni emulsion
and taro root chip.

- Visually stunning.

I love that you have
a crispy element

as well as a creamy element.

- I wanted to put my
little Dafne kick on it.

- I really love
a hand-cut tartare.

That's such like a pro move.

Fantastic job.

- Thank you, Chef.

- Alex, please describe
your dish to Chef.

- This is snapper crudo.

It's some pickled Fresno
chilis, puffed quinoa,

and a chive oil around
the tangerine vinaigrette

on the plate.

- I love that hit of acid
when it hits your mouth.

- Thanks, Chef.

- It's just really,
really beautiful.

Great job.
- Appreciate it.

- Amazing, well done.
Good job.

Really good.

Up next, Alejandro, please.

Describe to Chef Mei.

- This is a Vietnamese-style
beef tartare

with smoke oyster aioli
with the rice cracker.

I recommend just smashing it
all up and yeah, have fun.

- I like it.
It comes with instructions.

- All right.

- Chef, how's that?

- I guess when you
describe Vietnamese,

I'm not really getting
that from the flavors.

But yeah, I love the
playfulness of having us

smash into the chip.

- Thank you.
- Thank you, Alejandro.

Now for the difficult part.

Three very strong cold apps.

We start off with Dafne first,
please, score out of 10.

- A nine.

- A nine, wow.

- Thank you, Chef.

I'm off to a great start.

I wish I had maracas.

- And Alex's dish, Chef?

- I'm going to go with a 10.

- And Alejandro's dish, Chef?

- I'm going to
go with an eight.

- An eight.

- This sucks.

I thought it was a solid dish.
I would order that anywhere.

- Thank you so much, Chef.

Please give it up
for Chef Mei Lin.

Good to see you, Mei.

I'll see you soon.

Next up, judging
the hot appetizer,

the three Michelin star
phenomenon

from the restaurant, ADRIFT,
please welcome David Myers.

- So great to be back.

- Welcome back.
- Hello, guys.

- How you doing, Chef?

- David Myers is
the real deal, man.

I remember him from
a earlier challenge.

He's going to be
a tough cookie.

- Dafne, please.

- For your second
course, you have

a huevo raviolo
stuffed with ricotta,

a little bit of cacio e pepe.

And then the finishing
sauce is brown butter

and crispy prosciutto.

- This is absolutely beautiful.

I love the presentation.

I mean, this takes guts.

- Chef, dig in, please.

- Oh, that's what
I wanted to see.

I wanted to see
that yolk just break

so beautifully like that.

That is how it should
be right there.

- That's the money shot.
Hey, good job.

- This is wild right now.

- So good.

- Great start.

- Alex, describe your
dish for Chef David.

- This is a prawn fritter
with jalapenos and garlic

and some caviar and chives.

I tried to make a
really fancy hush puppy.

- Well, let me tell
you something, Alex.

This is without a doubt,
the fanciest hush puppy

I have ever seen.
- Thank you.

- But I'm missing a little bit
of that strong prawn flavor

that I really want
to have with this.

It's still excellent.

- I knew it.
He's tough.

My nerves are on
fire at this point.

- Alejandro, please
describe your dish to Chef.

I made a uni pasta.

It's uni butter, uni cream,
glazed the uni, bruleed it.

Then I made a furikake
over top of it

for that crunch in textures.

- Well, definitely decadent.

But for me, the
crowning part of this

is where it's just a little
bit of that torch on the uni.

And then uni on uni on uni.

It really works Alejandro.

- Thank you.

- Chef, now the tricky part.

For Alejandro, out of 10.

- I'm giving you a nine, man.

That was just beautiful.

- Yay, let's go, Alejandro.

- Dafne.

- Daphne, you just crushed
me right off the bat.

You have a 10.

A 10.

- And Alex?

- Alex, I'm giving
you an eight.

- Thank you, Chef.
Appreciate it.

Damn it.

- It's going to be tight.

- The amazing David Myers.
Good to see you.

I'll see you soon.
- God bless.

- Thank you, Chef.
- Take care.

Be safe.
- Thank you.

- Now tonight, judging
round number three,

she is the genius behind
Girl & the Goat,

Stephanie Izard.

- Good to see you.

- Awesome to see her again.

She's a hard judge to please.

- Welcome back to
"Hell's Kitchen."

- Thank you. I remember some
of those dishes.

- I didn't even get
a point for my dish.

- I'm going to do a point for
Mindy and zero for Alejandro.

- But this time,
the flavors are on-point.

I know I'm going to kill it.

- Alejandro, please
describe the dish.

- This is pretty much
home-style cooking.

And the chicken's just been
simply roasted

on the skin side down.

I did seared baby
squash and then

glazed, served with black
truffle potato puree.

- So I admire that you
just sort of went down home

and just kind of kept
it really simple.

But when you do
that though, it's

very important that
every single thing

is seasoned properly.
- Yeah, absolutely.

I'm feeling very confident.

But at the same time,
I'm a little nervous.

Anything can happen.

And any good chef
could go home.

It's the
third round of a very

tight final challenge.

And Alejandro has presented
his chicken entree.

- The chicken is
cooked beautifully.

It's super moist.

The skin is crispy.

It has great seasoning on it.

And I can eat a bowl
of those potatoes.

- Awesome, thank you.

- Nice job.
- Thank you.

- Alex, describe for Chef.
Thank you.

- So you have a
breast on the left.

It's got mayonnaise, a
little like a honey mustard.

And on the right,
you have a buttermilk

brined fried chicken
with a hot pepper jelly.

- The seasoning on
this side is so great.

And then when you get to
this side of the plate,

you lose it a little bit.

So if you had gone
with just one,

I think you could have been
a little bit more successful.

- Thank you, Chef.

- Well done.

OK, Daphne, please
describe your dish to Chef.

Thank you.
- This is my take on a classic

Italian chicken puttanesca
with a tableside pour,

a San Marzano saffron
and Calabrian chili.

- I love that you took
such a simple dish that

can be so casual and
you really brought it

up for a restaurant setting.

Great dish.
- Thank you, Chef.

- Chef,
let's start the scoring.

Out of 10 for Dafne
first, please.

- I'm going to go with nine.

- A nine, wow.
- Thank you, Chef.

- And Alejandro.

- Yeah, I mean your
seasoning's spot-on.

We're going to go with a nine.

- Nine, wow.

- Thank you.

- Alex next, please, Chef?

- Just because of the
duo, I think we're

going to go with an eight.
- Thank you, Chef.

Two more dishes to go,
Dafne's in the lead.

- Great job. Thank you.
- Thank you.

- Alejandro and I are tied.

- They're tied.

- Not feeling too comfortable.

- Judging round number four,
she is a Michelin star chef.

Please welcome Nancy Silverton.

- Nancy Silverton is a legend.

This is an honor.

- Always a joy to see you.

- I'm starving.

You're star--

Alex, please
describe to Chef.

- So I've made a
Carolina Gold rice congee

and then a
miso-cured salmon

with kimchi mayonnaise on top.

- Visually, what do you think?

- It is sexy.

It's colorful.

It seems like it
all belongs there.

And it's delicious.
- Thank you, Chef.

- Well done.
- Appreciate it.

- Thank you.

- Way to go, Alex.

- Dafne, please describe
your dish to Chef.

Thank you.

- This is a
potato-crusted halibut

with a champagne beurre blanc.

- Oh, yeah.

- And caviar to finish it off.

- Fish is cooked beautifully.

I mean, I think everything
is just done with elegance.

- Thank you, Chef.

- Please, Alejandro.
- Oh.

- So we have a sea bream that's
been cooked on the skin side

down the entire time.

And then I have a
Thai green curry

with king trumpet
mushrooms cooked

in lots of brown butter.
- Ooh!

- - It's a hard job.

But somebody's got
to do it, right?

Do any of you need
jobs, by the way?

- Yes, Chef.

- Depends on how this goes.

- Really, really delicious.

- So, Chef.
Now for the hard part.

Alejandro's dish first.

- I think that one gets a 10.

- A 10, wow.

- Dafne's halibut, Chef.

- I think it's another 10.
I mean, it's a 10.

- Another 10, wow.

- Ah, thank you, Chef.

- And Alex, Chef?

- Can I give another--
I mean, is that all right?

- Absolutely.
- It's a 10.

- You get a 10.
You get a 10.

You get a 10.

Everybody gets a 10.

- Thank you so much.

Still tied.

Me and you, Alejandro.

It's going to come down
to the wire on this one.

- Now judging the
fifth and final round,

this chef is a powerhouse
and a Michelin star chef.

Please welcome Curtis Stone.

- Curtis Stone is
iconic, iconic.

He's about to
judge my last dish?

Oh, my God.

- Let's start off with Dafne.

Describe your dish.

- So this is a Wagyu New
York steak with a little bit

of salsify puree.

And then to finish it off,
I did an Amarone wine jus.

- I mean, your Wagyu
is cooked perfectly.

It really is
beautifully cooked.

The only thing that lets
you down is your puree.

It just needs a
little more seasoning.

- Yes, Chef.

- Alex, please describe
your dish to Chef.

- Chef, we have
a pan-seared

New York strip
in a nice farrotto.

And then I folded in
some charred cabbage

and Parmesan cheese as well.

- This steak's
cooked immaculately.

I love the farro.

The mushrooms bring
earthiness to it.

- Thank you, Chef.
- Very good.

Good job.

Final dish, young man.

Sell it.

- So this is a dukkah-crusted
American Wagyu strip.

On the bottom is
a Calabrian Chile yogurt,

fried shallots, and
then just a simple herb salad.

- Chef, how was that?

- This is a wonderfully
cooked steak.

- Thank you, Chef.

- It should be hero of the
dish and you've made it that.

Well done.
- Thank you, Chef.

- Chef, no pressure.

But you are now going to decide
who our two finalists are.

We'll begin with Dafne.

- Just that puree let you down,

But apart from that,
it was wonderful.

I'll give you an eight.
- Thank you, Chef.

- An eight, wow.

- Alejandro's dish, Chef.

- It's so neck-and-neck
right now.

Me and Alex are tied.

I'm hoping I get that 10.

And I'm hoping
Alex gets a nine.

- Alejandro,
I'm giving you a nine.

- A nine.
- Thank you.

- So first up,
I'd like to congratulate

Dafne as our first
finalist in "Hell's Kitchen."

- Dafne!

- Ahh!

- Dafne, Dafne.

- This is my dream.

And it's coming true.

- So Chef.

It's all down to this.

Alex needs a 10 to win,
a nine to tie.

If he gets an eight,
Alejandro gets in.

- If Dafne didn't
get a perfect score,

and Alejandro didn't
get a perfect score,

I don't know if I'm going
to get a perfect score.

- Difficult decision.

Please, Curtis.

- Um...

With the first slot
in the "Hell's Kitchen" finale

already clinched by Dafne--

--Alex needs a perfect
score from Chef Curtis Stone

to surpass Alejandro's
score of 45.

- Alex, you took a real risk
because you cooked farro.

You served it
separate to the beef.

There's a chance
the beef could eat dry.

To be honest,
to get that right,

you just had to do
it all perfectly.

And you did.

You get a 10.

- Woo!

- Aah!

I'm in the top two.

- Congrats, Alex.

- Oh, my God.

It's this real life?

- Congrats.

- This is the ultimate
form of validation.

The amazing
Curtis Stone, please.

- Thank you.
- Good job.

- Alejandro, young man,
let me tell you

something really important.

You've made your parents proud.

And tonight, I couldn't
feel any prouder.

Congratulations.
- Thank you, Chef.

I would not trade this
experience for anything.

I'm extremely proud of myself.

This has been such an
amazing experience.

My head is held up very high.

And I'm excited
what the future brings.

- Let me draw your
attention to our incredible,

feisty returning chefs,
Vlad, Abe,

Brett, Tara, Sakari,

Cheyenne, Sommer,

and of course, Alejandro,

ladies and gentlemen.

Tonight, you tied 46, 46.

And because tonight, you
scored three 10s and Dafne,

you scored two 10s,
Alex, you get first pick.

- He is a plethora of
culinary information.

His flavors are
incredible and unique.

And he was standing
right up here next to me

the whole night.

- Alejandro, come up here.

- Let's get it.
Let's get it.

- Alejandro is
literally a workhorse.

There would have been
no other pick for first.

You're back so soon.

Dafne, your first pick.

- This person, they really
put their heart and soul in

any position that they're in.

That's why I'm choosing Sommer.

- Yeah, Sommer.

- Sommer and I, you know,
we've had ups and downs.

But I know the kind
of chef Sommer is.

I know that she'll
fight for me.

- OK, Alex.

- I'm going to pick this next
person because of his drive

for excellence.

And I know that he will
work incredibly hard for me.

So my next choice is Brett.

- Woo!

- Come here, buddy.

- Dafne.

- This person, I can tell
that they love what they do.

Sakari.

- Sakari.

- Alex, your pick.

- She has only been
cooking for four years.

And she's a killer.

So I'm picking Cheyenne.

- I'm really happy
to be on Alex's team

compared to Dafne's.

On my elimination night,
she kind of

did me a little bit dirty.

- You couldn't even see her.

She was gone.

- Because I wasn't
answering you.

I wasn't--

- You just look overwhelmed
and you were lost.

- So I'm not that cool
with her right now.

- Dafne, third choice.

- Vlad.
- Vlad.

- OK, Alex, what a night
this has been because you're

picking from both teams.

- This is hard.

They're both talented cooks.

But they both bring
another level of tension

to an already tense moment.

- Are you OK?

Go yourself.

I'm not as
educated as you.

- Stop, stop.

- What are you talking about?

- Stop.

- Please, give us a name.

- This person brings
dedication, hard work,

work ethic.

My next pick is Tara.

- Tara, let's go.

- Of course, I should
have been picked sooner.

But I'm a hard worker,
and Alex knew that.

And we're going to
kill it tomorrow.

Sorry, but go blue.

- Let's get this.
Let's get this.

- I used to be true blue.

But now it's a
team Dafne, baby.

- Now the final dinner
service for the 21st season

of "Hell's Kitchen" takes
place tomorrow night.

And for one of you,
you'll become

my new head chef at Hell's
Kitchen Atlantic City Caesars.

- And one final applaud
for these two incredible

finalists, Alex and Dafne.