The “Top Chef” final four contestants left Wisconsin and flew down to Curaçao last week in “Set Sail,” and they promptly boarded a cruise ship for their final challenges. In the end, Savannah Miller and Laura Ozyilmaz were the bottom two chefs, with Laura ultimately eliminated and Savannah eking out a spot in the final three with Danny Garcia and Dan Jacobs. None of them had their best day in the kitchen that day, but that doesn’t matter now. It all comes down to one final cook to win a feature in Food and Wine magazine; an appearance at the Food and Wine Classic in Aspen, Colorado; and $250,000 in prize money. So what went down in the season 21 finale “Cruising to a Win”?
The finale begins with a stop in Aruba, where the final three are greeted by host Kristen Kish and judges Tom Colicchio and Gail Simmons. “It all boils down to this,” Kristen tells them.
“We want you to make the best four-course meal of your lives,” Kristen says. “The opportunity to cook whatever you want.” Not always a good thing, as we’ve seen in the past. Some chefs work well with clear parameters and restrictions, and not so much rope to hang yourself with. They will be cooking for an impressive table of chefs, including “Top Chef Canada” judge David Zilber, restauranteur and chef Bricia Lopez, James Beard Award winner Justin Pichetrungsi, and Michelin star chef Carrie Nahabedian. Dan is especially wowed by that last name. We later learn that he worked for her back when he was 23.
“And we’re saving the best for last,” Tom tells them. “We’re not going to tell you who that is.”
But the chefs won’t have to go it alone. Kristen brings out six eliminated chefs: the aforementioned Laura, Kaleena Bliss, Manny Barella, Michelle Wallace, Soo Ahn and Amanda Turner. Time to draw knives: Dan gets first pick of sous chef and decides on Amanda immediately. Danny gets second pick and goes with Manny. Savannah gets third choice and elects Michelle as her partner. Don’t feel too bad for Laura, Kaleena and Soo, though. They get to enjoy their cruise vacation without having to sweat it out again in the kitchen.
The chefs will have two hours to shop in a variety of markets there in Aruba. They’ll also have access to the ship’s pantry of ingredients. That’s the good news. The bad news — or more good news depending on how you look at it — is that they will be spending seven and a half hours total slaving over hot stoves: five hours that night, and then two and a half hours the following day before meal service.
“It’s pretty precise how I want everything,” Danny tells Manny on their way to shop. It will be a story of first significant food memories. Savannah didn’t come with a plan that was so concrete because she wants to leave room for inspiration and adjustments, “but I want to tell a story of where I’m from.” A strict, rigid plan vs. a more malleable plan of attack. Hard to guess which strategy will prove better. Dan’s concept sounds simple and direct: he wants to show who he is at this moment in time as a chef.
While shopping, a miscommunication at the fish market forces Dan to pivot from sardines to snapper, but he’s trying to go with the flow instead of losing his cool. Back on the ship Savannah has Michelle make pasta, which Dan thinks is a “ballsy” move since Kristen worked at one of the best pasta restaurants in the country. Michelle is nervous, but the last time Michelle was nervous about making pasta, she made the best pasta of the challenge. Danny’s kind of a taskmaster in the kitchen with Manny, asking him to work 10% faster, but he’s clear that he’s just as demanding of himself as he is of others. They’re out of cantaloupe, which they needed to add some acid to the dessert, so they pivot to lemon relish.
Tom arrives to observe the chefs’ progress, and he brings with him a surprise celebrity chef, Emeril Lagasse, that secret guest judge he was talking about. “I hope he tastes my food tomorrow and says, ‘Bam! This is great,'” says Dan. “What I don’t hope he says is, ‘You could have kicked it up a notch.'” They enjoy an emotional breakfast with Emeril the following morning, discussing what the show means to each of them and what they hope to take away from the experience. Dan wants to bring more attention to Kennedy’s disease, which has no treatments or cure. Even Kristen gets choked up at the thought of telling one of these three chefs what Padma Lakshmi once told her: “You are Top Chef!”
During the final cook time we see some more contrasting approaches. Danny continues with his meticulous game plan, telling Manny exactly what to do and how long it should take him. Savannah is less rigid, open to feedback from Michelle and flexible in her approach. If it weren’t for one bad day with a table, Michelle could have easily been in the finale, so it makes sense to take advantage of her knowledge and expertise.
1st Course:
Dan: Tuna Tartare, Ruby Red Grapefruit, Caribbean Pepper Puree, Garlic Chips and Black Garlic Labneh
Savannah: Saltfish Fritter, Sweet Potato Puree, Pickled Mussel, Habanero Honey Glaze
Danny: Scallop and Habanero Leche De Tigre with Breadfruit and Nori Tuile
Dan’s dish is the “loudest,” according to David, and he appreciates it. But you can’t differentiate the texture of the tuna from the grapefruit. Carrie likes the spice, though.
Savannah’s course was a “great way to start the meal,” says Justin. Tom thought it was harmonious and has good spice, “nicely balanced.” Emeril thought she did a “great job” with the fritter.
Danny’s dish was “beautiful” to Gail with the way he mimicked the scallop shell, and the scallops were “pristine.” But David thinks, despite all the good elements, it needs salt. Tom agrees that a little more salt would have made it a “perfect dish.”
2nd Course:
Dan: Grilled Snapper, Braised Pumpkin and Smoked Snapper Dashi
Savannah: Spiny Lobster Agnolotti, Lobster Broth, Smoked Marcona Almonds and Grapes
Danny: Smoked Mussels with Plantains and Cabbage, Smoked Mussel Mayo and Fines Herbes Puree
Dan’s dish was a “perfect, umami-ish song to seafood,” according to David. Emeril thought it was simple but executed perfectly with great texture on the pumpkin. Tom thought the dashi was “flavorful.”
Unfortunately for Savannah, her pasta dough wasn’t right. Kristen thought it was “dry and brittle.” Tom likes the rub, it’s a little salty but a lot of lobster flavor comes through. Justin felt the almonds got in the way.
Bricia loved Danny’s charred cabbage. Tom likes it, even though it has a lot going on and threw everything at the wall. Gail isn’t entirely sure how to eat it.
3rd Course:
Dan: Oxtail Ragu with Dumplings, Tomato Concasse, Pikliz of Cabbage, Carrots and Scallions
Savannah: Seared Grouper, Epis Spice, Mofongo Plantains and Flying Fish Roe Butter Sauce
Danny: Spiny Lobster with Salsa Macha, Squash, Persimmon, and Chaaza Sauce
Emeril thought Dan cooked the oxtail well. Tom thinks the stew is a little sweet, but the acid works well with it. Gail “loved it,” and praises the dumplings especially.
David loved the “complexity” of Danny’s course, though some at the table aren’t so sure about the raw pumpkin. Carrie loved the squash and persimmon, but her lobster was undercooked. Kristen’s lobster was fine, and the sauces really brought it all together.
Savannah made mofongo that she called mofongo even though she wanted it to be a little different from mofongo, but Tom is like “mofong-no.” Kristen doesn’t think it’s anything like mofongo.
Sounds like Savannah’s in trouble with her four-course meal overall. Dan seems to be ahead, but Danny is within striking distance.
4th Course:
Dan: Yogurt Mousse, Coriander Olive Oil, Grilled Pineapple, Salted Phyllo Crisp
Savannah: “Hummingbird” Banana Upside Down Cake, Lime and Pineapple Granita, Rum Coconut Sauce
Danny: “Piragua Con Leche,” Melon Sorbet with Avocado Yogurt, Candied Seaweed and Condensed Milk Stamp
Danny’s dish brought “the element of the sea so beautifully,” says Bricia. Emeril thinks the seaweed “added just what it needed.” Gail thinks the sorbet was great with the nuts and seaweed. Kristen calls it “the perfect end to his progression.”
Carrie thought the pineapple and creaminess of Dan’s dessert was “well done.” Bricia appreciated the use of basil. Tom loved the flavor and thought the use of phyllo was clever.
Emeril liked the flavor of the pineapple and rum in Savannah’s cake, “the sauce complemented it really well.” Tom loved the “salinity” in the sorbet. Justin calls the dish “kind-hearted.”
Sounds like a good end to a strong meal from all involved. Nobody totally faceplanted. But I think a couple of Savannah’s dishes got too much criticism for her to be the winner. Dan and Danny both seemed more consistent as far as the judges’ comments were concerned. I’m pretty sure it’s gonna be one of them, but which one?
The judges reveal their opinions to the chefs. Considering the high highs and low lows I’d give the edge to Dan, whose worst critique was a funny texture on his tuna. Danny got rave reviews for most of his meal, but that undercooked lobster gives me pause. Tom does say that his dessert course was a “signature dish,” and everyone marveled at how it evoked memories.
But enough of my theorizing. Kristen is giddy once the judges come to a decision and she knows she’s about to tell one of the chefs the magic words. And she says … “Danny, you are Top Chef!”
“Being the first Puerto Rican, Dominican, Muslim Top Chef is incredible,” he says. “My mom would say, ‘That’s my baby!’ right now. We’re here, that’s it, we did it. $303,000, is that the most money anybody’s ever won or what?” A producer confirms that indeed it is a “Top Chef” record for total prize money won in a season. “Really? That’s incredible. Sumaiya and I are going to use it to put a down payment on a house, start the next chapter of our life.”
Dan says, “I’m happy. I really am. Danny just cooked a better meal than me today. He killed it. He’s going to be one of the great chefs of our time. I absolutely did exactly what I came here to do, and that was to inspire people and make sure others know that they can still follow their dreams no matter what sort of limitations they have. You just got to believe in yourself.”
“I’m at peace with this,” says Savannah. “I look at myself differently. I have more confidence. I have a belief in myself. And I’m going to be more willing to take chances on myself in the future because of this. I’ve watched a lot of finales, and it makes me think about sitting on my couch and watching them and thinking, one day I would love to do that. I feel so lucky to be part of this family now.”
A producer finally asks Danny what the experience has meant to him in the end. “I think I just put a lot of pressure on myself all the time. It just feels good to put up the food I want to put up, and I’m just proud of myself.”
Make your predictions at Gold Derby now. Download our free and easy app for Apple/iPhone devices or Android (Google Play) to compete against legions of other fans plus our experts and editors for best prediction accuracy scores. See our latest prediction champs. Can you top our esteemed leaderboards next? Always remember to keep your predictions updated because they impact our latest racetrack odds, which terrify Hollywood chiefs and stars. Don’t miss the fun. Speak up and share your huffy opinions in our famous forums where 5,000 showbiz leaders lurk every day to track latest awards buzz. Everybody wants to know: What do you think? Who do you predict and why?
