Get ready for a culinary showdown like no other as 24 in 24: Last Chef Standing returns for its second season! Hosted by the dynamic duo Michael Symon and Esther Choi, this high-stakes competition pits 24 elite chefs against each other in a grueling 24-hour marathon of challenges, testing their creativity, stamina, and ingenuity. From improvising with mystery ingredients to mastering global cuisines under crushing time constraints, the series celebrates culinary brilliance while breaking chefs mentally and physically. Season 2 promises fiercer rivalries, jaw-dropping twists, and a deeper dive into the personal stories driving these kitchen warriors.
With challenges designed by Symon and Choi—both culinary titans in their own right—the season explores cutting-edge trends, from zero-waste cooking to AI-assisted recipe hacks. Expect tears, triumphs, and a few fiery kitchen meltdowns as the chefs battle for glory, a $250,000 prize, and the title of Last Chef Standing. Whether you’re a foodie fanatic or a casual viewer, this season’s blend of drama, innovation, and heart will keep you glued to the screen.
Hosts
1. Michael Symon as Self
Michael Symon, the James Beard Award-winning chef and Iron Chef legend, returns as host, bringing his trademark wit and barbecue-fueled passion to the competition. A Food Network staple since Iron Chef America (2005–present), Symon’s empire spans restaurants like Mabel’s BBQ and flagship Lola Bistro in Cleveland. Known for his bold flavors and hearty laugh, he’s also a bestselling author (Fix It with Food) and co-host of The Kitchen.
For Season 2, Symon ups the ante with challenges inspired by his Greek and Sicilian roots, pushing chefs to balance tradition with innovation. Off-screen, he’s a vocal advocate for mental health in the culinary industry, often sharing his own struggles with anxiety. His mentorship moments with contestants add emotional depth to the chaos, proving he’s as much a teacher as a titan.
2. Esther Choi as Self
Esther Choi, chef-founder of NYC’s beloved Mokbar and a rising Food Network star, co-hosts with razor-sharp insight and a flair for Korean-inspired twists. After standout appearances on Iron Chef Gauntlet and *Selena + Chef*, Choi’s expertise in bridging traditional and modern Asian cuisine makes her a formidable critic. Her latest venture, Seoul Bird, reimagines Korean fried chicken, cementing her as a leader in culinary innovation.
Choi’s challenges this season highlight global street food and fermentation techniques, reflecting her mission to elevate Asian flavors in mainstream media. A fierce advocate for AAPI representation, she mentors chefs on embracing cultural heritage under pressure. Off-camera, she’s writing a cookbook exploring her immigrant family’s food legacy.
Competing Chefs
– Elia Aboumrad
Elia Aboumrad, a Top Chef alum and Las Vegas catering maven, is renowned for her vibrant Middle Eastern-meets-Southwest flair. Her pop-up, Saffron & Smoke, earned raves for harissa-spiked brisket and za’atar-dusted desserts. A James Beard Rising Star nominee, she’s a master of turning pantry staples into showstoppers.
Aboumrad’s strategy? “Outthink, outspice, outlast.” Her fearless use of heat and heritage makes her a dark horse. Off the clock, she volunteers with culinary nonprofits to empower refugee chefs.
– Brittanny Anderson
James Beard finalist Brittanny Anderson (Metzger Bar & Butchery) brings Southern charm and German precision to Richmond’s dining scene. Her knack for reinventing classics—like sauerkraut-stuffed dumplings—has made her a Mid-Atlantic icon.
Anderson’s quiet intensity and butchery skills could give her an edge in protein challenges. She’s also a mom of twins, balancing motherhood with Michelin dreams.
– Gabe Bertaccini
Italian-born Gabe Bertaccini, a Chopped champ and Napa Valley’s farm-to-table pioneer, helms Bottega Napa Valley. His wine-centric dishes and truffle-infused pastas are legendary.
Bertaccini’s rustic elegance and sommelier background make him a threat in pairing challenges. A sustainability evangelist, he sources 90% of his ingredients from within 50 miles.
– Samantha Cruz
Kids Baking Championship winner Samantha Cruz, now 22, dominates pastry with a Latin twist. Her Miami bakery, Dulce Revolución, merges flan with French techniques.
Cruz’s precision and flair for drama (think edible glitter bombs) could dazzle judges. She’s also a vocal mentor for young Latina chefs.
– Leslie Daniel
BBQ pitmaster Leslie Daniel, a Kansas City legend, owns Smoke & Glory and a line of award-winning sauces. Her “low and slow” ethos and competition wins (Memphis in May) speak volumes.
Daniel’s patience and smoke mastery make her a force, but can she pivot to fine dining? Off the grill, she teaches BBQ classes for at-risk youth.
– Richie Farina
Top Chef alum Richie Farina (Chicago’s MOTO) is a mad scientist of modernist cuisine, famous for edible balloons and nitrogen desserts.
Farina’s tech-driven approach could revolutionize challenges, but his risk-taking may backfire. He’s also a consultant for food-tech startups.
– Ilan Hall
The original Top Chef winner (Season 2), Ilan Hall’s The Gorbals redefined Jewish comfort food with bacon-wrapped matzoh balls. His Israeli roots and sustainable seafood focus keep him relevant.
Hall’s bold flavors and competitive fire make him a frontrunner. He’s also a podcast host dissecting culinary culture wars.
– Stephanie Izard
The first female Top Chef winner (Season 4), Stephanie Izard (Girl & the Goat) is a James Beard darling known for global small plates.
Izard’s balance of creativity and consistency could dominate. She’s launching a nonprofit to fund women-led food ventures.
– Kevin Lee
Chopped champ Kevin Lee’s Korean-Mexican fusion pop-up, Kimchi Tacos, broke LA’s food scene. His fermentation lab produces gochujang hot sauce.
Lee’s bold flavors and pantry hacks (like using doenjang in desserts) could stun judges. He’s a TikTok sensation teaching quick kimchi fixes.
– Arturo Leighton
Peruvian-Japanese chef Arturo Leighton (Nikkei Lounge) wowed on Beat Bobby Flay with tiradito. His Lima-to-Miami ceviche bars are hotspots.
Leighton’s knife skills and umami depth make him a sushi/sashimi threat. He’s an advocate for Amazonian ingredient preservation.
– Laurence Louie
Vancouver’s seafood virtuoso Laurence Louie (The Jade Seafood) combines Cantonese traditions with Pacific Northwest freshness. A Hell’s Kitchen standout, he’s all about precision.
Louie’s shellfish expertise and calm under pressure could shine. He partners with Ocean Wise to promote sustainable fishing.
– Star Maye
Soul food queen Star Maye (Sweet Tea & Cornbread) brings Alabama heat with collard-green lasagna and peach cobbler egg rolls. A Tournament of Champions dark horse.
Maye’s comfort-food reinventions and grandma’s cast-iron skillet are her secret weapons. She funds community kitchens in the Deep South.
– Kelsey Murphy
NYC’s Irish pub maven Kelsey Murphy (The Dead Rabbit) mixes hearty stews and whiskey pairings. A Chopped winner, she’s a master of pub fare with finesse.
Murphy’s butchery skills and boozy desserts could clinch challenges. She hosts charity pub quizzes for culinary scholarships.
– Marc Murphy
Chopped judge Marc Murphy (Landmarc, Ditch Plains) brings French-Italian rigor and NYC swagger. His crabcake Benedict is brunch royalty.
Murphy’s experience and palate make him a strategic threat. He’s a leading voice in the Food Waste Reduction Alliance.
– Nini Nguyen
Top Chef finalist Nini Nguyen (New Orleans’ Créole Moon) fuses Vietnamese-Cajun flavors, like pho gumbo. Her pop-ups sell out in minutes.
Nguyen’s bold spices and storytelling could charm judges. She teaches free cooking classes for immigrant families.
– Kathleen O’Brien
Vegan trailblazer Kathleen O’Brien (Green Goddess Eats) turned Guy’s Grocery Games wins into a plant-based empire. Her jackfruit “pulled pork” slays.
O’Brien’s ingenuity with substitutes (aquafaba meringues!) could disrupt challenges. She’s a vocal climate-action advocate.
– Damaris Phillips
Food Network Star winner Damaris Phillips (Southern at Heart) serves up Kentucky comfort with a side of sass. Her hot chicken pot pie is iconic.
Phillips’ humor and Southern staples make her a fan fave. She’s writing a children’s book about food diversity.
– Michele Ragussis
Chopped champ Michele Ragussis (The Port Hunter) rules New England seafood with Greek flair. Her lobster spanakopita is a Cape Cod must-eat.
Ragussis’ coastal creativity and LGBTQ+ advocacy inspire. She’s launching a line of sustainable fish sauces.
– Zurisadai “Zuri” Resendiz
Oaxacan BBQ queen Zuri Resendiz (Leña y Humo) wowed on BBQ Brawl with mole-slathered ribs. Her food truck draws hour-long lines.
Resendiz’s smoke and spice could dominate grill challenges. She funds microloans for Latina-owned food businesses.
– Jonathan Sawyer
Cleveland’s James Beard winner Jonathan Sawyer (Trentina, Greenhouse Tavern) champions nose-to-tail cooking and rooftop greens.
Sawyer’s sustainability chops and charcuterie skills are unmatched. He’s a leader in the urban farming movement.
– Ashleigh Shanti
Top Chef standout Ashleigh Shanti (Good Hot Fish) reimagines Afro-Southern cuisine with benne-seed catfish and sorghum-glazed veggies.
Shanti’s heritage-driven dishes and food justice work resonate. She’s a founding member of the Black Farmer Fund.
– Lawrence “LT” Smith
Texas BBQ kingpin LT Smith (Smoke Signal BBQ) dominates with brisket that melts like butter. A competition circuit legend.
LT’s patience and rub secrets make him a slow-cook threat. He mentors foster youth in BBQ boot camps.
– Bryan Voltaggio
Top Chef icon Bryan Voltaggio (Volt, Family Meal) merges Michelin precision with comfort food. His fried chicken and caviar is legendary.
Voltaggio’s technical mastery and calm demeanor make him a juggernaut. He’s expanding his culinary school for underprivileged teens.
– Dara Yu
At 24, Top Chef’s youngest-ever contestant Dara Yu (LA’s Crossroads) fuses Asian-Latin flavors, like miso-churro doughnuts.
Yu’s fearless fusion and Gen-Z hustle could outpace veterans. She’s a UN Youth Ambassador for Food Security.
