Chinese-Canadian dessert bar and bakery owner Christopher Siu from Season 2 was crowned the winner, with Andrew "Andy" Hay and Dorothea "Thea" VanHerwaarden finishing as co-runner-ups.
Gauntlet Pressure Test 2: The remaining chefs had to create their own personalized maki sushi rolls to be safe from the next challenge.
Claudio decided to send Mai to safety after Andre’s lorighittas were raw in the middle due to time mismanagement.
Elimination Test 2: The Top 6 faced the classic tag team challenge, in which they had to replicate a complex luxurious seafood platter composed of six dishes: steamed mussels in a white wine broth, fritto misto with aioli, grilled sardines, stuffed squids, red snapper ceviche and scallop Coquilles Saint Jacques.
In the end, Andrew and Andy’s platter was mostly praised with notable minor issues, including a rough presentation, a lack of aioli, an overcooked fritto misto and a slightly watery ceviche.
Mai and Christopher’s platter was highly praised, though a bone was found in their ceviche and their fritto misto needed more frying.
Jeremy and Thea’s platter fared the worst with no fritto misto or aioli, badly overcooked mussels with no garnish, clumsily done scallops and a lacking ceviche.
Each of judge demonstrates a skill, such as a mirepoix of aromatics uniformly diced by Claudio, Alvin unveiling how to break down a coconut, and Michael laying out a trussed trio of chicken, roast beef, and trout.
In the final round, in addition to trussing all three proteins, the two chefs had to also gut and stuff their trout within ten minutes.
Neither chef finished their trout on time, but unlike the previous rounds, technique was key and Andy won the skill-testing challenge.