All language subtitles for Hells.Kitchen.us.S22E15.480p.A.WEB-DL.A

narrator: Previously
on "Hell's Kitchen,"

the American Dream...

- Go!
Let's go!

narrator: The final four
chefs raced for ingredients

in the Hell's Kitchen
Grand Prix.

- I want corn.
- Peruvian aji amarillo. Yes!

narrator: But in a surprise
turn of events--

- You were shopping
for one another.

- Oh, no.
- I need to see

how do you adapt
under pressure.

- Didn't see that coming.

narrator: The chefs
had to pump the brakes.

- Don't know what I'm
about to do with that yet.

Not a fan of clam juice.

narrator: And reroute.

- These ingredients are
not making sense to me.

narrator:
Ryan's dish hit the skids.

- That is desperately
needing salt.

- Yes, Chef.
narrator: Sammi and Carmen

vied for pole position.

- You have a crab cake
with amarillo paste.

- The crab cake is
delicious, young man.

narrator: But ultimately,
it was Johnathan's dish

that took the checkered flag.

- Congratulations, Johnathan.
Well done.

narrator: At dinner,
the chefs faced their biggest

test yet, leading the kitchen.

- Show me you've got the
head chef potential, yes?

narrator: Ryan excelled
at running the pass...

- Carmen!
- Catching every mistake.

- I need medium rare.
These are way over, yeah?

- Refire.
narrator: Including whatever

type of sabotage
was thrown at him.

- That's not risotto, Chef.

That's orzo, Chef.
- Well spotted.

narrator: While Sammi--

- Do you think this
is a little under?

- No. What is that?
- Oh.

- That is bass.
Come on. Take it off.

- Oh, my God.
narrator: Carmen...

- One halibut, one
salmon, one lamb.

- One, two, three.
- We're missing an entree.

- Got to spot that.

narrator: And Johnathan
each stumbled on one

of Chef Ramsay's sabotages.

- Are you happy with that?
- Yes, Chef.

- Look at the fish.
- Wrong fish.

- [bleep].

narrator: When it came
time to decide

which chefs would advance
to the final three--

- This is tough, but I
have made my decision.

narrator: Chef Ramsay
first selected--

- Ryan.

narrator: Then--

- Johnathan.

narrator: With one spot left--

- The final person
advancing is--

narrator: Chef Ramsay chose--

- Sammi.

narrator: Ending
Carmen's American dream

of becoming head chef
at Gordon Ramsay's

Hell's Kitchen restaurant at
Caesars Palace in Las Vegas.

And now the continuation
of "Hell's Kitchen."

- Celebrate the moment.

Head into the dorm.
Put your feet up and relax.

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

- Thank you so much, Chef.

- Congratulations.

- Oh, my God.

Yes!

[all yelling, laughing]

I'm overwhelmed with emotions.

- Top three!

- It's absolutely crazy.
I can't believe it.

I really can't believe it.

I'm speechless.

Like, I really can't believe--
it hasn't sunk in yet.

- [yelling]

[laughter]

- Yes!

- I was really so nervous
that I wasn't going

to be picked
in the top three,

and I am just so ecstatic
right now.

I am so emotional.

I am so happy, and I'm
just so proud of myself.

- Things work out the way
they should be, and I keep--

I hate using the word destiny,

but we are all
right where we should be.

- The stars have aligned.

- I am so [bleep] determined
to get my hand on that door.

And I'm putting
Saxon on my back,

and we're going to
the finish line.

Listen, guys.

When I get to Vegas,
I need a dishwasher,

and you guys are at the top--

- [laughing]
- --the top of my list.

[dramatic music]

♪ ♪

- Oh, nice.
- You smell good.

- He smells so good.

I want to ask him
what aftershave is.

- Yeah, I love it when
he calls us young man.

- Me, too.

[phone ringing]

- Hello, this is Johnathan.
- Johnathan, this is Chef.

I need to see all three of you
in the dining room, please.

- Okay, Chef.
Right away.

- Let's go.
- Yes, Chef.

Dining room.

[dramatic music]

I don't know if I can handle
anything else right now, dude.

- Oh, my gosh--what could
this mean right now?

I have no idea.
It could be a challenge.

I mean, it is late at night,

but you never know in
Hell's Kitchen.

- All three of you now
need to design a menu.

Each of you will be
assigned a sous chef

for your final challenge.

There are three of you,
so we need three sous chefs.

I called in a favor to
one of my dear friends,

the amazing
Chef Jonathan Scallion.

- Whoa!
- He finished third

in season 11.

- It sucks not to be
in the final pairing,

but it was a hell of a ride.

- You've managed to nail it.

You have the highest
scoring dish.

The winning dish
belongs to Jon.

He became one of
my executive chefs

for Gordon Ramsay North
America on the corporate side.

Now, Chef Christina,
Chef Jason,

and Chef Jon Scallion

are all waiting for
you to have a meeting.

In a moment,
I'll ask one of you

to step up, press the button,

and the monitor
will begin to spin

and then reveal the place
where your sous chef awaits.

Right, Ryan. Step up first.

Hit that button.

Let's see where you're going.

You are heading...

to the patio.

- Yes, Chef.

- Sammi, your turn.

The office.
- All right.

- Okay, Johnathan.
- Yes, Chef.

- No need for you to spin.

- No, Chef.
- Head to the dorm.

- Okay.
- Your sous chef awaits.

Good luck.
- Okay, thank you, Chef.

- Chef.

- Hey, what's up?
Pleasure to meet you, sir.

- Pleasure to meet you.
Ryan.

I'm so happy that I
got Chef Jonathan,

to be honest with you.

- How are you feeling
right now, first of all?

- Feeling?
Oh, my God.

It's insane.

I love the fact that
Chef Jonathan and me

have no idea who we
are to each other,

so it's a complete
blank canvas.

And I think that's
the best way to start off

any kind of relationship
when it comes to food.

Hey, I'm here to work.
It's for the job.

This is a job opportunity.
It's a job interview.

I've never lost sight of that.

- Yeah.

- Yes!
- Yes.

- Yes! Oh, my God.
- Yes for me, too.

Congratulations.
- Oh, thank you.

I open the door,
and I see Chef Christina.

Oh, my God.

Thank God
I'm with her right now.

I'm so happy.
- Me, too.

- I would not want to be
doing this tasting menu

with anyone else but her.

- Let's go.

I open the doors,
and I see that blue hair.

- I knew you'd be here.
- Thank you, bro.

I'm so happy to have you.

He's been my greatest mentor.

- Let's get down to business.

- And creatively,
he respects me.

I got the exact chef I wanted.

- All right, so your menu--
- You've had poke, yes?

- It's like my signature dish.

- I'm hyped that your
signature dish is poke.

- So ahi tuna, right?
- Yes.

This reminds me
of, like, my mom.

Like, ooh, let's go get poke.
- Yeah.

- I keep thinking back to,
like, my mom and my family

and flavors I grew up with.

I wanna do tasty
food plated sexy.

You know how I do it.
- Yeah, totally.

- All of this is like
[bleep] my mom would order.

- I would order
this in two seconds.

- Yeah.

- There's one dish to me
that's really close to my heart

'cause it was the
first dish that my dad

taught me how to make.
- Yeah?

- He's a chef.

It's just a straight-up
chicken, black truffle

and mushroom vol-au-vent.
- Oh, okay, yeah.

- Could go a lot of ways with
this, but I mean, I just--

I want this to be classy.
- Right.

- But I also want it to show
who I am and what I'm about

and, you know,
where I've come from.

I feel like I can
see the dishes.

I can see the menu.

It's me coming from Ireland,
where food isn't that great,

and, you know, turning the
dishes that I grew up eating

into something phenomenal
that everybody can enjoy.

- Yeah, so you
definitely got some heart

going into all of this.

- Every single thing that I
think about, I'm doing for--

- To be honest, I think
that is what it takes here.

- Yeah.

- I wanted to do
a hamachi sashimi--

- Okay.
- --with...I was thinking

a tomato water yuzu kosho

kind of dressing with it.

I kind of want to do a kind of
California,

Asian, French kind
of flair with my menu.

Do something like maybe
blood orange and radish.

- Okay.

- Me being French
classically trained,

I am just really wanting
to tie those two together,

and I feel like being
in the American dream

and doing different fusion
dishes has really inspired me.

- These things need
to be impactful

as soon as they get in
front of Chef, right?

- Right.

- I wanted to showcase the
pot of food for what it is.

Again, I don't come
from a lot of money.

It's just a lot of vegetables
and meat in a [bleep] pot,

and we all ate from it.
- Yeah.

- Mushroom-wise, king trumpets.

Would they be nice, you know?

And have one beautiful one.
- Yeah.

- You know, across the top.

- Like right across the top
with a nice little hatch.

- Nice crosshatch.
But it's a crown.

The king.

- What's funny is I just
wrote this on top, royal.

This is like the theme

of your whole thing.
- Yeah. Dude, you're right.

Yeah, it is.

And it's so funny
because you know

what my name means in Irish?

Little King.
- Yeah.

There you go.
- Ryan in Irish--

- My man.
- It means Little King.

- Good work tonight, man.
It's been a pleasure.

- Yeah.
No, pleasure's all mine, Chef.

- I can't wait.

I can't wait to get in
there and throw it out.

- Oh, me, too.
Thank you so much.

- All right, brother.

- I got really emotional,
actually talking

about my American dream.

I really haven't talked
about it that much.

I just wanted to
do it for my dad.

- What is it about
your dad that--

- My dad had a stroke
two years ago.

It was, like, really major.
I'm an only child.

My dad never remarried,
and I take care of my dad

every single day for, like--

for the past two years.

I just feel like I needed
to let my walls down and be

completely vulnerable
with her because I really

am doing this for my dad.

- He'll be proud, huh?
- So proud. Yeah.

- I'll get in that
category with your dad.

I'm so proud of you.

- I know he would be so
proud to see me right now,

and I am really wanting to
make him even more proud

with winning.

I'm so excited.
- I'm excited, too.

I'm so glad you
made it through.

- Thank you.

- So another thing
my mom did a lot growing up

is she calls them
"burnt" carrots,

but it's like glazed
carrots, like brown sugar.

- That sounds exciting.
That makes me be like, huh?

- Again, you've seen
my food, so I don't

want to play it safe here.

- I don't want you
to play it safe.

- He believes in me,
and it just makes me

believe in myself
so [bleep] much

that I have to pull this off.

- You have your
biggest challenge ahead,

so just get some sleep.

- I am so close
to the finish line.

I cannot explain
how hungry I am for this.

I need to go out
here and win this.

narrator: After an evening
of preparing their menus,

Chef Ramsay has sent
the three remaining chefs

out for a day of inspiration

ahead of their
final challenge.

- What the [bleep]?

[dramatic music]

- Can you believe
that food got us here?

- Not at all.

- Chefs, look over here.

- Oh, my God.

[dramatic music]

- What the [bleep]?

♪ ♪

- Chefs.
- [bleep].

- Welcome, final three,
to the iconic

LA Memorial Coliseum,

home of the 1932, 1984,

and upcoming
2028 Olympic games.

On this very site,
countless athletes

have fulfilled
their American dream.

And there's no greater
athlete than the man

who was the star of
the 1984 Olympics,

winning an incredible
four gold medals--

Carl Lewis.

Come on out, sir.

- Wow.
- Hey.

Hey, Chefs!
- How you doing?

- Carl Lewis, he's a legend.

It's crazy to see
him in person.

I don't think anybody could
describe how this feels.

- Congratulations.
- Thank you very much.

- Thank you.

- You guys have made it
down to the final three.

You're the end, right?

Well, I was the anchor leg.

And just right down there,

I ran one of the last Olympic
races ever run in this stadium.

- Wow.

- But you know,
we have more in common

than just me being
the anchor leg,

the guy that brings it home,

like one of you
are going to be.

I was a dreamer.

When I was a little kid,
my parents

used to buy a new television
every Olympic year.

And we'd huddle around this one
TV, and I was just dreaming,

gosh, I wish I could
go there one day.

Years later, 90,000
people were screaming

in the stadium every day.
- Wow.

- And then at the end,
they picked me up

and carried me out, when
I got their fourth gold medal.

- Wow.
- Wow.

- You never remember the
easy times, the easy menus.

You remember the tough times
and the challenging times.

So I guess this is part
of your great new stories.

- Hearing Carl Lewis's story
definitely is motivating me

to push myself even more
in my career as a chef

and to go for my dreams,
go after it.

- This is just stop
one of your tour.

Stop two is going to be really
interesting because

Chef Ramsay has set up a
helicopter tour of Los Angeles

for all of you.
- [bleep].

- Oh, no way.

- I cannot believe this.

I've never been in
a helicopter before.

- I know this is going
to sound kind of corny.

We got the end of this,
so I gotta run.

[laughing]

- I am so pumped for this.

- Dude.

This is your captain speaking.
- Oh, my gosh.

- None of this feels real.

- Whoa.

- Rock and roll.

It's just so breathtaking.

I've never seen LA like this.

And if you've drove through
LA and you know the city,

to see it from
a helicopter is just insane.

- Wow.

This is really
freaking happening.

It has been such
a crazy journey,

and I feel like it's really
just setting in on me

right now.

Look, Hell's Kitchen.

I never would imagine that I
would even get the opportunity

to be in a helicopter.

- This is crazy.

Like, thank you so much,
Chef Ramsay.

[suspenseful music]

♪ ♪

- [bleep].

- Oh, my God.
It feels amazing.

Never in my wildest
dreams would

I ever think that I'd be
landing in a helicopter

on the roof of the US Bank,

the tallest helipad
in the country.

I've played video games
where I've jumped off

the building with a parachute.

Super, super VIP.

Nobody gets to do
this kind of stuff.

I'm excited for what's ahead.

All right.

narrator: First up in
LA's famous tower building

is a visit to the boutique.

♪ ♪

- [wolf whistle]

- I do like it, actually.

- If you look good,
you cook good.

- Getting treated by
Chef Ramsay is...

a dream.

Never thought that
this would happen.

- Shocker.

- Oh, my God.
I feel like a million bucks.

I feel so sexy right now.

- Tom Cruise, watch your back.

- I know, right?

- I feel good in this outfit,
you know what I mean?

I feel bold and boisterous.

You know, I could
go start a fight,

or I can go save the world--
it's one or the other.

- It's feeling so
good to get dressed up

and get into
a really cute dress.

narrator: Now it's off to
the 71st floor for a meal

at the exclusive 71 Above.

- Oh, my goodness.
Oh, my gosh.

Chef Ramsay is here,
and I am so excited.

- You look amazing.

Absolutely amazing.

Gents, sit there.

- I finally get another
meal with Chef Ramsay.

- Congratulations.
- Thank you.

- Thank you, Chef.
- Will you relax now?

- Yes.
- Yes?

- Promise?
- Yes, promise.

- And it is just
crazy to actually

be here in the top three.

- Do you have a partner?
- No, Chef.

- You're single?
- Yeah. Single dad.

- How is that possible,
someone so cool and dapper?

- I don't know.
Hopefully, I get one now.

I don't know, Chef.

- What do you
mean, get one now?

You can always get one,
for goodness sake.

Look at you.
- I don't know.

Sax-- you know, Saxon
is my only girl.

- I appreciate that,
but don't give up

on yourself, young man.

You've got a lot to give.
- I know, Chef.

- Sammi.
- Yes.

- I'm dying to find out.
Where did this start?

Tell me about the school.

What were you like
at the school?

- Growing up,
definitely not the brightest

in academics-wise, but--

- Same here.
- Yeah.

- Yep.
- No, seriously.

- And then I was kind
of rebellious, honestly,

in high school, and then--
- Got you.

- That's kind of
what led me to get

into my first restaurant job.
- Right.

- And then I found such
a passion and love for it

that I wanted to continue
that exploration.

- If you could describe
the experience so far...

- This has been the
furthest I've been pushed

in all aspects, and I've--

like, just to see my growth,
I am so proud of myself.

I just feel like
whenever you fall down,

you have to set goals for
yourself to get back up

and achieve more and more.

And being on "Hell's
Kitchen" setting these goals

for myself has just been
the most amazing thing

that I think has
ever happened to me.

- How has it been for you?

- Well, I think the best way
to describe it is validating.

You know, it's been
very validating

because I didn't have a lot
of confidence, you know.

- Why, when you've
got so much skill?

- Just-- I just never
really had self-confidence,

and especially just growing up,
always picked last for stuff.

- Right.
- In my 10 years,

I've never cooked for my dad.
- Seriously?

- I just felt like,
you know, that I wasn't

good enough to
because I just hold him

to such a high stature.

- When this is over, you
can cook for him, right?

- Yes, Chef.

After the walk I just walked,
you know, I'm going to be--

I'm gonna hold my head high.

Nothing can stop me now.

- How does Vegas
sound for all of you?

- Amazing.
- Amazing.

- Yeah.
- Congratulations, all three.

- Thank you, Chef.
- I'm so proud, well done.

- Cheers.
- You've made your families

proud.
- Yes, Chef.

[upbeat music]

- Just excuse the
mess, will you, please?

- Yes, of course.

- There's a lot of
construction going on there.

- Okay.
- Oh, wow.

- Ahead of the finale, we
want to make it exciting.

I want to show you this.

Now...

all three of you.

- Holy [bleep]!

Oh, my God!

[upbeat music]

- Excuse the mess,
will you, please?

There's a lot of
construction going on there.

Ahead of the finale, we
want to make it exciting.

Now, I've put this together
for all three of you to--

- Holy [bleep]!
Oh, my God.

Oh, my...

- --to remind you of all
that you've been through

on this incredible journey.

- This is crazy.
Yeah.

- Ah, man.
- Oh, my gosh.

- Can't forget that.

- Man, this museum is
a trip down memory lane.

I don't know if
I'm sentimental,

or if I have PTSD, but every
little thing sticks out.

- Let's just go back
to the beginning.

Remember that moment?
- Yeah.

- Yeah, I remember.
I was standing right here.

- Oscar De La Hoya, Martina
McBride, and Dia Simms.

[cheers and applause]

- I'll never forget that, Chef.

- That first day was a
phenomenal day for all three

of you, right?
- Yeah, it was.

- Yes.
- Feels like years ago.

- That signature dish,
three fives.

Yeah, undoubtedly five.

Congratulations.

- Thank you.

- Congratulations, Sammi.

It's a five.

And it tastes like you've been
cooking since the age of five

'cause you're
going to get a five.

Well done.
- Thank you.

[applause]

- The speed brunch.
Remember that?

- Yeah.
- I do.

- Oh, yeah.

- Where we served
the new Americans.

- Congratulations
on becoming citizens

of the United States
of America.

[cheering]

- One day, you're going
to be a citizen, right?

- Yeah, absolutely.
- After how long?

- Five years--I've got, uh,
I got two more left.

- Sammi, I see this,
and I think

of you falling on that bar.
- Ah...

- Oh!

Oh!

Oh!

- Yeah.
I got right back up, though.

- Remember?
- Yeah.

- We're blasting off.

Remember this one?
- Yeah.

- I certainly do.
- The blind taste test.

What was he doing there?
That looked like--

- Oh, I didn't even see that.
Oh, my God.

- Oh!
[laughter]

- Oh!

[squealing, laughter]

- And then for me, one
of the most significant

points in this competition,
the black jacket there.

Johnathan, you got up
there quick, young man.

- Yes, Chef.

Who has two thumbs and
was the first person

to get a black jacket?

This guy.

- Do you know what?

That dish just sung
all the right harmony.

Come here, young man.

I'm not going to wait anymore.

- Great work.
- Oh, my-- wow.

The highlight of my career.

- I've been so, so, so
proud of all three of you.

And you've all been
individually

up and down
in this competition,

but you so deserve
to be here, okay?

One more little gift for you.

- Another present?

I'm like, what does
Chef Ramsay have?

- Follow me, please.
- Okay, Chef.

- Come and sit down,
the three of you.

I've got one more little
surprise for you all.

I have for each of you
two amazing tickets

to fly anywhere
that Allegiant flies.

- Oh, my gosh.

- Thank you so much, Chef.
- Thank you so much, Chef.

I am so excited to
use these tickets.

I never want to
leave Hell's Kitchen,

but getting on a flight,
going somewhere cool

sounds like a lot of fun.
- Come this way.

Do you want to
take a little peak?

- Yeah, let's check it out.

- The paint's still wet.

Pull that down for me.

[indistinct chatter]

[cheers and applause]

♪ ♪

- Oh, boy.
Let's go.

♪ ♪

- Oh, my God.

I should have known better,
that-that-that...

there's always something
going on in Hell's Kitchen.

[cheering]

- "Just relax."
- I told you to relax.

Sammi, Johnathan, Ryan,

this is your final challenge.

Ladies and gentlemen,
please give it up

for our final three.

From Orange County,
California, it's Johnathan.

From Los Angeles, ladies
and gentlemen, it's Sammi.

From Florida, by way
of Cork, Ireland, Ryan.

Amazing.

Chefs, listen carefully,
because just in a moment

you're going to be cooking
your very important

five course tasting menu.

All three of you
will have one hour

to execute your entire menu.

The stakes are huge because
the top two finishers tonight

will move forward in the
grand finale tomorrow night,

right here
inside Hell's Kitchen.

Make them the best five
dishes you've ever done.

You have 60 minutes to nail
those five amazing courses,

and your time starts now.

Off you go.

- I'm always ready to cook.

Let's get in the kitchen,
and I'm [bleep] dialed in.

- I'm rooting for you,
Johnathan.

I am so rooting for you.

That's my guy.

- You ready?
- Yup.

You have to expect anything
to happen in Hell's Kitchen,

so I am ready to go, and I am
ready to win this challenge.

- All right.
Talk to me.

Talk to me. Talk to me.

- All right, brother.
Yeah, let's talk.

- The stakes are at
the highest ever.

One of us are going to be
going home after this cook.

110%, the biggest
challenge so far.

Not in Hell's Kitchen--
in my life.

- This is for your life, man.
- Yes, Chef.

- Johnny!
Johnathan! Johnathan!

Johnathan!

- Johnny!

- I think you've got a [bleep]
good chance of winning this.

- I agree with that.

You know, and I appreciate
everything we're doing, so.

Going into this cook,
man, I can't tell you

the confidence I have.

Thank you for all your help.

You're working your ass off.

- Thank me by winning.

- And the fact that I have
Chef Jason on my side,

I feel invincible.

- 25 minutes, guys.

- Sammi! Sammi!

Sammi! Sammi!

- Sammi, they can see you.

- I don't want
to be distracted.

I'm super happy
for the support,

but I really need to
have my game face on.

The chicken dish was I
think the only thing that I

was a little worried on, but--

- Do you think it
looks all right now?

- Yeah.

This is crazy
adrenaline right now.

The stakes are so high.

So of course, I want
to bring my top A-game.

Yeah. I just think it just
needs more spice.

- Ryan! Ryan!
Ryan! Ryan!

Ryan!
- Come on, Ryan!

- Asparagus coming out.
Okay.

- Taste that real
quick, please?

- Yup.

Perfect. Perfect, Chef.
- Okay.

- I'm feeling really
good about everything

at this moment in time,
you know.

I'm in my element right now.

You know, I, feel
right at home here.

All right, Chef, I'm gonna
start plating, Okay?

I'm very confident that,
you know, I make the final.

- Ryan, three minutes, yes?
- Yes, Chef.

- Let's go.
- Three minutes.

- Three minutes.
Yes, Johnathan?

- Yes, Chef.
- Good.

Taste everything, yes?
- Yes, Chef.

- I am so close
to the finish line

that I have to pull this off.

I just want to do it for Saxon.

- 10, 9, 8,

7, 6, 5,

4, 3,

2, 1, serve.

Well done.
[audience cheering]

- That was an
intense 60 minutes.

Please welcome back our
three amazing chefs.

Johnathan, Ryan, and Sammi.

Well done.
Well done.

Now, you each have five
amazing dishes to be judged.

And guess what--
we have five

extraordinary guest judges
that have flown in specially

to be here for all of you
this evening.

Chefs, are you ready?
- Yes, Chef.

- Tonight, judging round
number one,

the delicious cold
appetizers,

she is the chef and owner
of three amazing restaurants.

Giada, Pronto by Giada,
and GDL Italian.

Please welcome the amazing
Giada de Laurentiis.

Good to see you.
- Yeah!

- Oh, my gosh.

Giada de Laurentiis,
are you kidding me?

She's one of the first
chefs that I ever

looked up to and one
of the reasons

what has pushed me
to be a chef.

- Okay, Giada.

Time to judge the cold apps.

Let's start with Johnathan.

- Yes, Chef.

- Johnathan, please describe
the dish to Chef, please.

- It's a Hawaiian-style tuna
poke with an avocado mousse,

crispy shallots, some Tobiko
and some crispy wonton chips.

- Mm.

- Crunchy.

- Oh, wow.

I get a citrus, and then
I get a little spicy,

and then I get crunchy.

I mean, there's so
many different layers

of flavor, which I think
hits it out of the park.

- Thank you, Chef.
Thank you so much.

- Pretty good start.
Sammi, please pass

your dish down.
Thank you.

Sammi, please describe
your dish to Chef.

- Yes.

Right here is a hamachi
crudo with a watermelon blood

orange jalapeno relish, kind
of with a little citric acid

and an avocado mousse,
finished with some mint

and fresh micro cilantro
on top.

- Wow.

- Oh, wow.
Yuzu.

- Yeah.
- Great fruit.

Opens up your palate
so you can really

start to taste everything.

And I love the
blood orange Maldon.

That is a really,
really lovely touch.

- Thank you.
- I might have to

steal that one for Giada Vegas.

- My girl Sammi's up there,
and I'm super proud of her.

I'm just hoping she
makes it out on top, man.

Girls rule.

- Ryan, please pass
your dish and explain

to Chef what it is.
Thank you.

- It's a celebration of beets.

The baby yellow beets
I have grilled,

and I've let them cool in
a sauce made from honey,

rosemary, orange juice,
some lemon juice,

and then we have
candied walnuts

wrapped around
the goat's cheese,

finished with some mint.

- The presentation is stunning.

The beets are
grilled beautifully.

I love the multicolor.

I feel like I'm eating at a
very chi-chi French restaurant.

- Thank you.

- All right.

Three amazing cold apps.

On a scale of 1 to 10,
let's start off

with Johnathan's dish first.

What would you give it, please?

- I give you a 10.
It was very good.

- Wow.
Wow.

For her to give me a perfect
score is just mind-blowing.

- And Chef, for Sammi's dish?

- A 9.
- A 9. Wow.

- Thank you, Chef.

- Well done.

And then finally, Chef,
for Ryan's dish.

- I'm going to give you a 9.
- A 9. Wow.

- It was so beautiful.

- All of you please give it up
for the incredible and amazing

Giada De Laurentiis.

- Good luck, you guys.

- Thank you so much.

It's such an honor.

narrator: Next up, judging
the hot appetizer round

is chef and restaurateur
Brian Malarkey.

- Chef, thank you so much
for joining us this evening.

- Yes.
Thank you so much.

This is amazing. Amazing.

Congratulations, you three.

narrator: Up first is Sammi's

pork cabbage dumplings with a
scallion garlic chili oil.

- So well-seasoned,
and what I love the most

is the crunchiness
on the bottom of the dumpling.

It's got the right
amount of heat.

That fish sauce gives
it that umami blast

that's just so good.

- Thank you.
- Clean, well-seasoned.

Gentlemen, you got your work
cut out for you on this one.

narrator: Next is Ryan's
wild mushroom vou-au-vent

with king trumpet mushrooms,
herbs, pickled shallots,

and black truffle.

- It's got a lot of flavor,
but it's so light to the taste.

Very, very bright.

The pickled shallots
I think was a brilliant play

to bring it up.

narrator: And finally,
Johnathan's ravioli

stuffed with glazed
carrots, hazelnuts,

brown butter, and balsamic.

- There's really so
many different textures

going on here that really
play in with the carrot.

This is spectacular.

I wish I could stay for
the rest of the meal.

I mean, I'm telling you...
- Thank you.

- You are missing out,
all right?

This is amazing, Okay?

- Chef, we're going to start
with Sammi's dish first.

On a scale of 1 to 10,
where are we going, please?

- Never before have I tasted
three dishes so spectacular

at the same time, so I don't
even want to just go to Sammi.

I would like to just go
straight down the line

and give you guys
all perfect 10s.

- Craziness.

All across the board,
gives us all a 10.

I think I'm going to
have a heart attack.

- Let's hear it for the
amazing Brian Malarkey.

- Thank you.
Good luck.

Good luck, good luck.

[crowd cheering]

- Judging round number
three, our fish course,

this lady is an incredible
chef with a background

that includes iconic
Michelin star restaurants--

the beautiful Mélisse,

the L'Atelier
de el Joel Robuchon,

and she's also starring
as a mentor alongside me

on "Next Level Chef."

Please give it up for the
beautiful, wonderful

Nyesha Arrington.

- What's up, Chef?

Thank you for having me.

- Nyesha Arrington.

I mean, wow.

She is such a strong
and badass chef,

so I can't believe
she's about to try my food.

- Ryan, let's start
with you first, please.

- Yes, Chef.
- Gently pass me the dish,

and describe your dish
to Chef Nyesha please.

- So Chef, today
I've prepared for you

a take on lobster pot-au-feu.

It is a lobster
ravioli and brodo.

- Visually stunning.

I can see that there's
beautiful chunks of lobster,

so I'm excited to
dive into this.

♪ ♪

Wow. The depth of flavor
of lobster that

comes from that brodo as
well as the filling there's--

it's just stunning throughout.

- Well done.
- Great job.

- Thank you.

A chef of that stature
says that my dish

is absolutely stunning--
I'm over the moon.

- Johnathan, please
describe your dish to Chef.

- Yes, Chef.

This is a crispy branzino
with blood orange escabeche

with a shaved fennel, carrot,
cauliflower,

capers salad,

and finished with some
crispy, spicy chickpeas.

- I think the way
you scored this fish

is very beautifully, right?

So allowing the
fish to not sort of

buckle when you sear it--
very intelligent move there.

Wow. Very bright.

Very acidic,
but in a pleasant way.

It's like acidic,
but there's a sweet hug

that comes in on the back end.

Great job.
- Thank you. Chef.

- Amazing. Really good.
- Thank you, Chef.

Thank you.

- And Sammi, describe
the dish to Chef, please.

- So this is an orange
miso sweet potato puree

with a crispy Chilean sea
bass, a yuzu beurre blanc

dotted with some shiso oil
and micro shiso.

- You know, you have some
great color on this fish.

- Thank you.

[suspenseful music]

This long, dramatic
pause has me,

like, uh...
what's wrong with it?

- For me--

[dramatic chords]

- This is a crispy
Chilean sea bass.

narrator: It's the
third round in a very

tight final challenge,

and Sammi
has presented her fish course.

- You know,
I'm a stickler for this,

but I always say some
fresh herbs, right?

Sometimes sweet potato
can get cloying,

but some fresh herbs
can give it

a nice freshness at the end.

But individually, everything
is packed full of flavor.

Great job.
- Thank you, Chef.

- Well done.
Great sea bass.

- Thank you.

- Chef, three amazing dishes.

It's time for the
hardest part of your job

tonight, the scoring.

Let's start with Ryan,
please, those raviolis.

- I'm going to go with a 9.

- A 9. Well done.
- Yeah. Great job.

Great job.
- Wow.

- Great job.
- Johnathan's?

- Johnathan, this dish is
resonating on my palate

at an 8.
- An 8.

Well done.
- Thank you.

Great job.

- Getting an 8 on my
branzino, it just sucks

because just like that,
there goes your perfect score,

so you're only as good
as your next dish.

- And then finally,
Chef, Sammi.

- I'm going to give
your dish an 8 as well.

- An 8. Well done.

Give it up for the
amazing Nyesha Arrington.

Continued success.
- Thank you, Chef.

Appreciate you.
- I wish you well.

narrator: Judging round
four, the chicken entree,

is chef and owner of two
Michelin star restaurant

Providence,
Michael Cimarusti.

- How are you, Chef?
- Thank you so much.

Good to see you, as always.
Absolute pleasure.

narrator:
First up is Johnathan's

pan-seared crispy
chicken, dumplings,

carrots, and pearl onions.

- It's not what I expected
when I think of chicken

and dumplings,
but I think you achieved

your goal of elevating

what traditional chicken
and dumplings is.

And so I think you achieved
something pretty good here.

- Thank you, appreciate it.
- Yeah, well done.

Really well done.

narrator: Next is Sammi's

crispy pan-seared chicken
thigh

with a chili soy marinade,

served
with purple sweet potato

and a Pad Thai
Brussels sprouts salad.

- I love Asian flavors.

A nice spice to it,
too, which I love.

Like, I'm a sucker for spice.

If I were to say anything, a
little bit more on the acidity

there in the slaw, a touch
more salt, maybe fish sauce,

something like that.
- Yes.

- But it was really good.
Well done.

- Delicious, great job.
- Thank you, Chef.

- Spot on, Sammi.

narrator: And finally, Ryan's
crispy chicken breast,

served with crispy prosciutto,
asparagus,

and a blood
orange beurre blanc.

- I think our Irish friend over
here is after Michelin stars.

It's really beautiful.
It's well done

- Thank you.
- The sauce has a great

acidity to it, nice consistency
and beautiful color.

The dish is
beautifully executed.

- Chef, we're going to
judge, the hardest part.

Now, on a scale of 1 to 10,

let's start off with Johnathan
for his chicken dish,

please, Chef.

- I'll give you a 9.
- Thank you.

Thank you so much.

- And Sammi's
Asian-inspired thighs.

- I got to give you a 9, too.

- Thank you, Chef.

Thank you.

- And then finally,
Ryan's dish, Chef.

- I'm going to give you a 10.
It was amazing.

- Wow.
- Thank you.

- All of you, give it up for
one of the most amazing chefs

this country's ever
produced, Michael Cimarusti.

Thank you.
- Thank you.

Good to see you.
- Thank you, Chef.

- Four amazing courses,

and it all comes down
to this last course,

the beef round.

Judging the beef round,
he's behind some

of the best restaurants
in the country

like Maude, Gwen, and Georgie.

Please welcome the Michelin
starred chef, Curtis Stone.

[cheers and applause]

♪ ♪

Chef, it's our final round.

Sammi, please pass
me your dishes

and present your
dish to Chef, please.

Thank you.
- Yes.

So Chef, this here is
a seared New York strip

with a wasabi parm puree,
some pickled enoki mushrooms,

some seared maitakes basted
in some butter and aromatics,

and then I have a little
lime aioli with it.

- Well, what a
beautiful presentation.

- Thank you.
- You know, visually,

you're just off to the races,
right from the word go.

Sammi, when it comes to steak,
the most important thing

that you have to do
is cook it correctly...

and you've nailed it.

- Thank you
- It's beautifully cooked.

- Yeah, Sammi!

- The seasoning's lovely.

The umami of the mushrooms
is a beautiful marriage.

It's a very nice plate of food.

- I got it, don't worry.

Really good.

Ryan, please pass
the dishes down.

- Yes, Chef.

- And describe
your dish to Chef.

- So I have a wagyu fillet.

I got some king
scallops, beautiful.

And then we have the
king of the forest.

We've got some beautiful
black truffles.

I have a beautiful
golden beet citronette,

some garlic sauteed
Swiss chard,

and finished with
a sauce royale,

finished with some steps.

- You might have overused
the word beautiful,

but the plate is
very beautiful,

so I accept it, mate.

It looks great.
- Thank you, Chef.

♪ ♪

- What you needed to do was
really accentuate the flavor

of the scallop, and by getting
that nice caramelization

on it, you've increased
the sweetness of it,

and it really does
stand up to the beef.

So the match is there.

This is a wonderful
plate of food

that I think any chef
would be happy to serve

in their restaurant.
Good job.

- Great job.
- Thank you, Chef.

- And Johnathan, please
describe your dish to Chef.

- What you have is a
New York strip crusted

with a blue cheese butter.

Then you have a little bread
crumbs on top,

a potato pancake, some spinach
with garlic confit,

and a port wine sauce.

- The blue cheese is strong,

but with the crispy potato,
the richness of the beef,

it still does work.

I was worried about this dish
when I first looked at it,

but the flavors are there, and
you've really done it justice.

You've done a great job.

- Thank you, Chef.

- So Chef, I know this
is difficult for you,

but we're grateful
for your feedback.

It's now time to determine
who's going to enter

the "Hell's Kitchen" finale.

We're going to begin with Ryan,
Chef, on a mark from 1 to 10.

- Ryan, to me this was
a stunning plate of food.

You've taken this
all the way, mate.

I'm giving you a 10.

- Wow.

- Thank you, Chef.

- Very well done.

Young man, congratulations.

You are in the
"Hell's Kitchen" finale.

Amazing.

- Thank you.
Thank you so much.

Thank you.

- Chef, Sammi's dish.

- Sammi, I love the flavors.

I love the presentation.

There's really not
much that I could say

on how to improve this dish.

I'm giving you a 9.

- Thank you, Chef.

I definitely wanted a 10,
but I will take the 9.

It is anyone's game right
now between Johnathan and I.

- Chef, Johnathan's dish.

He needs an 8 to tie
or 9 to be in the finale.

Please take your time.

[dramatic music]

narrator: It's the final
round of the final challenge,

and Ryan has already secured
his place in the finale.

And Chef Curtis Stone has
only one dish left to score.

- Chef, Johnathan's dish.

He needs an 8 to tie or
a 9 to be in the finale.

- So while it wasn't the
prettiest plate of food

that was served tonight,

I think
it was one of the tastiest.

- Thank you.

- I'm giving you a 9.

- Wow.

[cheers and applause]

♪ ♪

I'm so, so grateful
and feel so blessed,

but the real victory
comes tomorrow night.

I feel like Kobe Bryant.

You know, job's not finished.

One more dinner service.

That's where legends are made.

- Ladies and gentlemen,
the amazing Curtis Stone.

Thank you so much.
Good to see you.

Take care.
Thank you.

Oh, man.

Sammi.

- Chef.
- You have been so strong

from start to finish.

I know you're
going to get there.

Keep learning. Keep growing.

Congratulations, young lady.
- Thank you, Chef.

- We love you, Sammi!

- Good luck.

You know, today has
been the best day.

Even though I did not
get in the final two,

I've definitely grown so
much over this competition

as a chef and an individual,

and I could not be
more at peace.

- Ladies and gentlemen,
a very big personal

thank you to our
returning chefs,

Sandra,

Atoye,

Tanya,

Jason,

Leigh,

Dahmere,

Carmen,

and, of course, Sammi.

Thank you.

Ryan, since you
received the highest

score in tonight's challenge,

you will have the first choice.

- Chef, I'm going
to choose this

wonderful, wonderful chef.

You know, we've
shared a lot of time

here in the kitchen together.

And you know, she shared the
stage with me here tonight.

And I think it's only right
that she

joins my brigade tomorrow,
and that's going to be Sammi.

- Sammi.
Wow.

[cheers and applause]

- Chef Ramsay
can't get rid of me.

I am back again on the stage,
and I am not leaving.

- Okay, young man.
Time to build out your brigade.

- This chef has such an amazing
soul and cooks that way,

is just a loud leader,
someone who

I've shared a lot
of moments with

and I consider my brother, so
I'm going to go with Dahmere.

- Dahmere.
- Yeah.

[cheering]

- Johnathan and I, we have such
a great chemistry and dynamic.

And I'm going to do
everything in my power

to bring that American
dream to life, man.

- Ryan, second pick.

- My second pick, he's
got a lot of experience.

We can work on his attitude,
but that's going to be Jason.

- Jason.

[cheering]

- I'm so happy Jason's
off the board now,

and I don't get stuck with him.

And you know what, Ryan?

He's your problem
now, not mine,

and that's absolutely
fine with me.

- Johnathan, second pick.

- My next pick,
she's a Swiss army knife.

She holds it down,
and I don't think

anything can get in her way.

So I'm going to pick Tanya.
- Tanya.

[cheering]

- We got this.
We got this.

- Ryan.
- My third pick tonight, Chef,

she's got fire inside of her.

She's really energetic,
and that's

going to be Carmen, Chef.
- Carmen.

[cheering]

- Congrats.

- Okay, Johnathan.
Third pick.

- This next chef is just
such a strong person.

I'm going to have
to go with Leigh.

- Leigh.
- Yeah.

- Well done.

[cheering]

- Ryan, final pick.
- My final pick tonight, Chef,

she's been in industry
a long time,

and that's going to be
Sandra.

- Sandra.
Well done.

- Come here, Atoye.

Dead ass serious, I got
the team I wanted,

even though
I didn't pick first.

Like, honestly, Ryan, I don't
understand any of your picks.

You can have Jason.

You can have Carmen.

Good luck to you, buddy.

- What a night.

Ryan and Johnathan,
the final dinner service

of this 22nd season,
ladies and gentlemen,

of "Hell's Kitchen"
happens tomorrow night.

We are in for one
hell of a finale,

based on tonight's dishes.

Give it up for our incredible
finalists, Johnathan and Ryan.

Well done.

narrator: Next time,
on the season finale

of "Hell's Kitchen"...

- I love you, man.

narrator: On day one,
Chef Ramsay

tried to inspire
them with a walk

through those iconic doors.

Now, one of them
will do it for real

and achieve their
American dream.

- We have a big problem
on the meat station.

- But in the final service--

- Jason, come on. Let's go.

I need this.
- It's not ready.

- [bleep].

narrator: Will their brigade
get in the way?

- It's coming as fast as I can.

- [bleep].
- They're raw.

- Do not [bleep]
it up right now.

- Touch that sauce.
Ice cold.

- [bleep].

- Deal with it, yes?

narrator:
Who will stand strong...

- Sandra, make sure
it's [bleep] seasoned.

It needs to be right.

narrator: And push
their team to victory?

- Final Table.
- Heard.

- Watch your temps, Okay?
- Yeah, I got you.

narrator:
Will it be Johnathan,

the single father
and executive chef

from Huntington Beach,
California?

- Beautiful.
Beautiful.

There you go.
- Let's go.

- Jason, [bleep] sake,
back in the [bleep], yes?

Come on.

narrator: Or will it be Ryan,
the Irish immigrant

and chef de cuisine
from Cork, Ireland?

- Gentlemen, this is it.

narrator: Find out next time--

- 1...

narrator: On the
epic conclusion--

- 2...

narrator: Of "Hell's Kitchen."

- 3.

[cheers and applause]