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AGE: 40
HOMETOWN: Mare Rouge, Haiti-currently resides in Hollywood, Fla. and Naples, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: College Aimee Cesaire and La Varenne Ecole de Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Jumbo Scallop, Sweet Chili Tahini Sauce, Watermelon and Avocado Slaw.

Ron is a well-seasoned executive Chef, having cooked for varying establishments such as the Pelican Bay Foundation and the Montauk Yacht Club. He has cemented himself as an expert in exotic flavors-often incorporating his own Haitian Creole influences with French-Asian Fusion cuisine. Ron always likes to keep vanilla bean, saffron, truffles, Spanish olive oil and chocolate on hand, and his favorite thing to make is his signature flourless chocolate cake.

AGE: 29
HOMETOWN: Biarritz, France - currently resides in San Francisco, Calif.
PROFESSION: Owner, Iluna Basque
CULINARY EDUCATION: C.A.P. de cuisine in southern France, the Basque Region
FAVORITE SIMPLE SUMMER RECIPE: Grilled Sardines and Fresh Tomato Sauce, or Boudin Noire with Caramelized Apples, or Stuffed Calamari in Ink Sauce over Rice

Mattin is the chef and owner of Iluna Basque, one of the most unique and prominent restaurants in San Francisco. Born in a small village in Basque Country, located in southwestern France, he became enamored with cooking as a small boy while watching his mother cultivate "piment d' espelette" -Basque chile. Mattin has studied under noted chef Dominique Jolie, and incorporates a fusion of French and Spanish flavors into his cuisine. He admires French chefs such as Hubert Keller and Rolland Passot -but if Mattin could have his last meal with anyone, he would cook a candle-lit dinner for two for himself and Jessica Alba.

AGE: 33
HOMETOWN: Philadelphia, Pa.
PROFESSION: Chef de Cuisine 10 Arts by Eric Ripert
CULINARY EDUCATION: The Restaurant School at Walnut Hill College, Philadelphia
FAVORITE SIMPLE SUMMER RECIPE: Compressed Watermelon, Chesapeake Bay Jumbo Lump Crab, Fennel Pollen and Wild Boar Prosciutto Chips

Jennifer started as a Law major at Catholic University in Washington, D.C. But the kitchen wooed her and she went on to culinary school and quickly became a sous chef at both Julia and Café Kati in San Francisco. After returning to her hometown to work in the kitchens of Sonoma and Arroyo Grill, popular eateries in Philadelphia, she then went on to become sous chef at Eric Ripert's revered Le Bernardin in Manhattan. She was recently personally selected by Chef Ripert to lead his kitchen at the Ritz-Carlton in Philadelphia as Chef de Cuisine of 10 Arts. Her favorite thing to make is a really good sandwich, especially late at night after work. And she is sure to keep fine sea salt, espellate citron vinegar, black peppercorns, high fat unsalted butter and setia extra virgin olive oil on her at all times.

AGE: 31
HOMETOWN: Cromwell, Conn. - currently resides in Philadelphia, Pa.
PROFESSION: Executive Chef, El Camino Real
CULINARY EDUCATION: Self Taught
FAVORITE SIMPLE SUMMER RECIPE: Fiddle Head Ferns Sauteed in Butter Garlic Wine and Crushed Red Pepper.

Jennifer is the Executive Chef at El Camino Real in Philadelphia where she brings "border food" to a new light, focusing on Norteña and Tejas cuisines. Born into a Mexican and Italian family, she grew up with mostly Mexican cuisine and takes great pride in her ability to cook Latino food with great knowledge and skill. She uses fresh, local ingredients in her homemade style of cooking and hopes to learn more about the ever-changing culinary scene. If she could have her last meal with anyone, it would be with Julia Child, and Jennifer says, "hopefully, she'd cook."

AGE: 40
HOMETOWN: Ann Arbor, Mich.
PROFESSION: Chef-Owner, Eve
CULINARY EDUCATION: Le Cordon Bleu in Paris, France
FAVORITE SIMPLE SUMMER RECIPE: Salad of Ripe Tomatoes, Avocado, Red Onion and Fresh Lime - with Mozzarella di Bufala and some good bread

Eve is the chef/owner of Eve, an intimate, independent restaurant in Ann Arbor, Michigan. She has a distinctive style of cooking based on French Philosophy with influences including North African, West African Cuban and Vietnamese. Her style expresses her love for bold, complex and exotic flavors paired with cool, clean contrasts and textures. Author of her own cookbook, Eve: Contemporary Cuisine, Methode Traditionelle, she recently received the honor of being invited to travel to The James Beard Foundation in New York to create a multi-course dinner to showcase her style of cooking. She also served as a delegate to Terra Madre, the bi-annual international slow food meeting in Torino, Italy on behalf of the Slow Food Movement, which was founded to help facilitate working closely with local farmers and artisans.

chuckersil wrote:

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Cuauhtemoc Gilmore wrote:

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Does every season need to have a token lesbian now?

Anyways I gotta root for my Seattle homegirl Robin. The Northwest is under-represented on this show.

WTF is she wearing? Cowboy boots, a cheap nightgown, chef coat and a snake's skin? She should be shot for the outfit alone.