Christina Machamer defeats Louis Petrozza to win 'Hell's Kitchen'

Christina Machamer was the Hell's Kitchen fourth-season contestant with the least amount of experience, but Gordon Ramsay rewarded her on potential.

The 25-year-old culinary student from St. Louis, MO was revealed to be Hell's Kitchen's fourth-season champ during last night's finale broadcast on Fox.

She claimed the position of executive chef at Gordon's recently opened The London West Hollywood -- a job that comes with a $250,000 salary.

"Oh my goodness. Holy f**king s**t! I am like so happy on 10 different levels, I can't even explain it," exclaimed Christina after her victory. "I'm really happy. It's almost like a fairy tale. I guess it really does happen to people, even big goobers like me... Mostly what I'd like to say to Chef Ramsay is thank you for your faith and your trust in me."

Christina defeated Louis Petrozza, a 47-year-old catering director from Charlotte, NC, during the finale broadcast.

"It's been a tough journey. It's been hard, it's been painful, it's been long but it's been good. It's been good," said an emotional Petrozza. "I've met so many beautiful people, so many beautiful people. How priceless is that?"

Hell's Kitchen fourth-season finale began where the previous episode left off with Petrozza having to choose between Matt Sigel and Jennifer Gavin for the last spot on his team for the final dinner service.

"Matt, he's a freaking lunatic, and Jen, she can be a bitch," opined Petrozza.

He chose the bitch, who joined Bobby Anderson and Ben Caylor on Petrozza's team. Christina go Matt, who joined Corey Earling and Louross Edralin on her team.

With 10 hours to go before the service commenced, Petrozza and Christina went over their menus with their teams. Petrozza was confident thanks to his buds Bobby and Ben while Jen sulked about not being in the finals. Matt had a problem respecting Christina as his leader, and she tried to compliment his risotto to get in his good graces. It worked.

"You earned my respect just now," he told her.

"He bought it hook, line and sinker," she said in a confessional. "It was great."

Petrozza then told his team nothing was prepped, and they were frustrated by his lack of organization.

"I'm a tiny bit overwhelmed," he said.

Prep work began with six hours to go before the doors opened, while construction continued in the restaurants. Designer John Janavs then met with Christina about the color of her half of the restaurant, and she was frustrated it still wasn't done and she wasn't in control. Petrozza's booth upholster also wasn't ready, which had him nervous.

During prep work Jen asked Gordon for a letter of recommendation, which Christina called "classless." Meanwhile Matt was screwing around in the kitchen and Corey complained to Christina about how he wasn't taking it seriously. Corey and Matt bickered as Jen copped an attitude with Ben after he called her "sweetheart. Jen pouted and told Petrozza he couldn't trust her.

"She's doing the same dance we all know her for," said Petrozza. "If Jen smarts off, I'll throw her out in a second."

With an hour to go, Gordon was ready to review Christina and Petrozza's dishes. Each finalist prepared three appetizers, three entrees and three desserts.

Christina's appetizers featured a trio of beef sliders, her entrees included a New York strip steak with succotash, while her deserts featured a tropical sundae. Gordon thought the appetizers were "very delicious" but wondered where the variety was and suggested she "sex them up." He complimented the dessert and implored some innovation.

"It was my strategy to be reasonably simple. I don't like things that are overcomplicated," she said.

Petrozza's appetizers included a lobster strudel, his entrees featured a filet mignon with risotto and onion ring, while his desserts included a vanilla souffle. Gordon thought the texture of the appetizer was "overcooked and terrible," complimented his beef but wasn't a big fan of the risotto, and called the dessert brave before liking the way it was made.

Gordon thought they had "two completely different menus" -- with Petrozza going for "highly imaginative food," which was dangerous; while Christina "played it safe," like a "plain Jane." Petrozza's booth upholstery arrived with a half hour to go and the paint was done on Christina's half. Gordon liked the mood Christina created with her design and also enjoyed the comfort of Petrozza's.

Hell's Kitchen's final tenth-season dinner service then commenced with Christina concerned about Matt being "unpredictable" and Bobby worried about Jen's bad attitude disturbing Petrozza's team. Each kitchen would serve 13 tables and 50 diners. Customer reviews and Gordon's observations would determine the winner.

Orders came into both kitchens with Petrozza and Christina communicating well with their teams, and Gordon was excited to see if they could keep up the momentum.

Christina's appetizers were enjoyed by the customers while Bobby had problems executing Petrozza's difficult strudel. Petrozza criticized it for being cold and asked Bobby to redo it. Gordon was impressed with the way Petrozza handled the situation and Bobby corrected the mistake, with the patrons enjoying the dish.

Christina continued to push her team to the limit and she got antsy, wanting to jump in and personally help Louross instead of controlling the pass. She sent Matt to help Louross, which wasn't exactly the biggest help.

"Working with Matt, it was like really frustrating," said Christina as Matt asked tons of questions about the salad he was making. "I have no idea how we're going to get through service."

Petrozza's appetizers were out to half his customers before his kitchen ran out of the cheese for his salad. Jen blamed Petrozza in a confessional for the station not being properly prepped before Bobby dropped the bomb that they were also out of strudel.

"What can we do? We can't take two of the appetizers off," said Gordon. "I swear I'll stop it."

Petrozza was angry and didn't know what to do, so he asked Bobby who compromised with a lobster risotto. The quick thinking led to food once again going out of the kitchen, and the appetizer worked as the patron's liked it. Some of Christina's entrees then returned to the pass when they weren't warm enough, which further delayed the kitchen.

"Come on, now we're backed up now!" said Gordon, asking Christina to turn up the volume a bit with her communication.

She did so and Gordon thought it made her team "on top of their game." The effort was reflected in Christina's satisfied patrons. Petrozza was plating the food too slowly, unwilling to pull others off their stations. He relented and took help from Ben and Jen who quickly rectified the situation, pushing the entrees out.

Christina criticized Matt for his monk fish being raw and Gordon reiterated the complaint. Matt began to mumble under his breathe at Gordon.

"F**king useless," said Gordon, who called Matt over and told him to concentrate.

Jen's "crummy attitude" compounded the fact that she was slow delivering an onion ring, and then when she did, it had to be redone. Petrozza implored Jen to move more quickly and Gordon backed him up by encouraging Petrozza to remind her who was boss. He did so and she delivered the onion rings.

Petrozza was up 10 tables to eight over Christina, who pressured Matt to deliver the monk fish. Once again it was undercooked and Christina was cursing Matt for landing on her team. When Christina couldn't straighten Matt out Gordon offered to do it for her.

"I'll f**king tell him if you want me to," he told her. "I'll run it! Run your brigade!"

Christina was more assertive and Matt continued to mumble under his breath about wanting to be left alone.

"I don't know what Matt's problem with the monk fish was," she opined. "This is my night and I'm not going to let him ruin it."

She pushed him forward as both kitchens reached the homestretch, with Gordon describing the competition as neck-and-neck. The desserts were sent out to compliments from the patrons and Hell's Kitchen officially came to a close for the fourth-season.

Gordon congratulated both kitchens for having "more highs than lows" but reminded them their would be only one winner. Petrozza and Christina then said goodbye to their teams before retreating to the dorms.

"I really do feel pretty good about it. I feel like I've got a good shot at this. I think I've got an edge," aid Petrozza. "But you can never be certain."

Gordon poured over the comment cards and reflected on the recently concluded dinner service before calling both Petrozza and Christina downstairs.

"Making this decision has been shear agony for me. I went back and forth a number of times," Gordon told them. "Clearly you both have strengths and without a shadow of a doubt are two very worthy finalists. After getting to know you both and watching you grow through Hell's Kitchen, I know both of you are going to go on to great success."

Christina was then revealed to be Hell's Kitchen's fourth-season winner and she celebrated the victory with her parents and her teammates from the final dinner service.

"Oh my God I wouldn't be here if it wasn't for you guys," she exclaimed as she gave Corey a hug. "If it wasn't for you guys I wouldn't be here."

"Christina had the least amount of experience coming into Hell's Kitchen," said Gordon at the finale's conclusion.

"But I saw something in her that was quite special. She had the best potential across any other chef in Hell's Kitchen, and in my business, I think long term. I definitely, definitely made the right trust. I feel like I've been on a roller coaster the last three months. Of all the Hell's Kitchens, this has been the one with the most ups and downs. But we ended on a high note, and now it's time for me to get the f**k out of Hell's Kitchen."

Stephanie Izard wins 'Top Chef,' becomes show's first female champ

Stephanie Izard became Top Chef's first-ever female winner when she took home the Top Chef: Chicago title during last night's fourth-season finale broadcast on Bravo.

"It's real exciting being the first female to win Top Chef," said Stephanie after her victory was revealed. "I'm so glad that I was able to pull through. Finding out that after all this hard work and maybe doubting it a little bit, this is just a reaffirmation. This is what I'm meant to do in life."

The 31-year-old chef from Stamford, CT who currently resides in Chicago, IL claimed Top Chef: Chicago's grand-prize package of $100,000 in seed money to help open a restaurant; a feature in Food & Wine magazine; a showcase at the Annual Food & Wine Classic in Aspen; and a "gourmet dream vacation" in the French Alps.

Stephanie defeated Lisa Fernandes, a 27-year-old chef from Toronto, Canada who currently resides in New York City, and Richard Blais, a 35-year-old chef and culinary designer from Uniondale, NY who currently resides in Atlanta, GA, during last night's finale broadcast.

Stephanie Izard wins Top Chef's first-ever female winner

"I was just hoping. In my mind, I was like, 'There a really good shot I could take this.' Then she said Stephanie's name and I was like, 'F**k!,'" said Lisa after the winner was revealed. "This whole journey's been awesome. I'm proud of the dishes I've done, and this is what I want to do. This is what I'm always going to do."

"It's just disappointment," added Richard. "Losing at the last second sucks. That's why it's tough too, because you put your whole heart into it and then it doesn't work out. One thing that's good about this is to kind of refocus, just keep doing what I love to do. The future's bright for sure."

Top Chef: Chicago's finale began in San Juan, Puerto Rico following conclusion of the previous Judges' Table, which had ended with the elimination of Antonia Lofaso.

"There has never been a female Top Chef winner, so hopefully I will be the first one," said Stephanie.

The three remaining finalists met Top Chef judge and restaurateur Tom Colicchio and host Padma Lakshmi for their final challenge, and they were introduced to professional chefs April Bloomfield, Dan Barber and Eric Ripert. Tom explained that for the final challenge, each contestant would prepare a traditional four-course meal consisting of fish, poultry, meat and dessert dishes.

The three aforementioned professional chefs would be serving as sous chefs for the challenge. Since Richard and Stephanie both had four fourth-season elimination challenge victories to their credit, they drew knives to see who would pick which sous chef they wanted. Stephanie won and chose Eric, Richard picked Dan and Lisa got April.

The contestants would have three hours that day and four hours the following day before they'd have to serve their four-course meals head-to-head to nine dinner guests at a black-tie event.

All the chefs got to work and Lisa explained she wanted her courses to reflect her Thailand and Vietnamese cooking style, which she said she is naturally good at and wanted to showcase. Richard planned to use his Top Chef journey as the concept for his courses, with a mix of classic training and molecular gastronomy. Stephanie wanted to highlight her style, which she said was a well-balanced mix of different flavor combinations.

Richard quickly impressed April, Dan and Erik as he pulled out liquid nitrogen and gave an impromptu demonstration in molecular gastronomy.

"I think I just showed Eric Ripert something that he hasn't seen before," said Richard with slight amazement. "That's f**king cool."

Lisa and April got along really well and conversation flowed easily between the two, which surprised Stephanie since Lisa hadn't gotten along with any of the fourth-season contestants. The first day of work on their final courses then came to a close.

The next morning the three finalists arrived in the kitchen and were met by Tom, who revealed that they'd be without their sous chefs for the final four hours of preparation -- a move that obviously made the day a lot more difficult for the finalists.

Lisa was preparing grilled prawns, Tom Kha Gai soup and dumplings, Wagyu beef and black Thai rice pudding; Richard was preparing scallops, Guinea hen, foie gras and eggs, pork belly and banana "scallop" and bacon ice cream; while Stephanie was preparing seared red snapper, quail with lobster ravioli and quail eggs, lamb medallions and ricotta pound cake.

"All in all, all three menus sound great," commented Tom. "We're looking forward to a great meal."

With only a few hours remaining the contestants began to put the finishing touches on their dishes, however Stephanie was having doubts about her dessert because she had only made it once before.

"Stephanie's biggest weakness is the doubt that she puts on herself sometimes," said Lisa. "It's like, 'Stop doubting yourself! Be confident!'"

It was time for the chefs to present their meals. Joining Padma, Tom and fellow regular Top Chef judges -- Food & Wine magazine editor Gail Simmons and former Queer Eye food and wine expert Ted Allen -- for the dinner were April, Dan and Eric, as well as Delirio chef/owner Alfredo Ayala and Tim Zagat.

The chefs served their first course and Stephanie's red snapper was the most well-received.

"I think it's probably the best of the three," commented Alfredo.

"It was good. It was almost really good," added Tom.

All nine people at dinner gushed about Lisa's Tom Kha Gai soup and dumplings, and it was clearly the favorite in the second course.

"Lisa's soup was absolutely delicious," said Gail. "It was really well-balanced. I could eat a giant bowl of this and be completely satisfied."

"Lisa's was really very good," said Tim. "I probably would be happy to have seconds."

Both Richard's pork belly and Lisa's Wagyu beef received mixed reviews during the third course, while all of the diners were pleasantly surprised by Stephanie's use of mushrooms, braised pistachios, blackberries and olives on her lamb medallions.

"I thought she was going to crash and burn when I saw those olives," said Gail. "The second I put it in my mouth it was like a light bulb went on. I said, 'Oh, she's really thought about this.'"

"This is the first time I hear at the table everyone is using the words, 'I love,'" added Alfredo. "We haven't heard that yet."

"Richard's dish just needs work, Lisa's dish is just pedestrian, Stephanie's is full of surprises and it works," said Tom.

The desserts were then served, and both Lisa and Richard received rave reviews. However Stephanie's fears were realized when her ricotta pound cake wasn't very well-received.

"It was okay, but it was nothing special," said Tim.

With the dinner in the books, all of the diners discussed the meals.

"I think over the entire season -- over the last several months -- we've seen these chefs grow. We've come to know them," said Tom. "Richard is definitely more intellectual and out there. Lisa is sticking true to herself, what she likes to eat and what she likes to cook. Stephanie tends to have more of a homey spin on things. I think we have a very strong contrast of styles and flavors and I think it's going to be a very interesting Judge's Table."

Top Chef: Chicago's final Judges' Table then commenced.

For the first course, Padma thought Richard's scallops were under-seasoned and Tom agreed, calling them a "little bland." He thought Lisa was "very assertive" with her first course and she said it reflects her "spicy personality." Gail commented that Stephanie's first course was a "beautifully presented dish," and Ted and Padma agreed.

Gail thought Richard's second course "became kind of muddled," a general consensus amongst the judges. Ted said Lisa's was "virtually unanimous" as the favorite and "blew everybody away." Stephanie's dish was mostly complimented, however Tom said he couldn't understand why she used raw, crunchy leeks.

Richard's third course was criticized for the beef not being crispy enough, and he explained it was only seared because he wanted to keep the "integrity" of its flavor intact. Lisa said her beef was also "just barely seared" and Tom questioned that decision. Gail said the sweetness of the sauce used by Lisa threw-off the beef's taste. Stephanie's lamb was praised.

"I think it was one of the more creative things to happen all night," said Ted.

"This dish kind of reminded me why you should always keep a very open mind when you're eating," added Tom. "It was the last dish I tried. I thought it was full of surprises."

Richard and Lisa both received compliments for their desserts, and it became clear that the final course was obviously Stephanie's weakest.

"I had some issues with the dessert," said Tom to Stephanie. "It was a miss."

Stephanie admitted she "fell short" on the dessert and Lisa boasted about how she was confident in all of her courses. The same couldn't be said for Richard.

"I feel like I choked a little bit," he said. "I think I over thought things too much. I think when I'm at my best is when I'm not thinking. I think it certainly wasn't my top performance that I've had so far on the show."

The judges began to deliberate and Gail immediately expressed surprise at Richard's comment.

"In a sense, I agree with him," said Tom. "He made a few mistakes. When he says he chokes, he looks at the pork belly dish and knows that dish wasn't complete. I think we all agree that dish could have been better."

Tom quickly added Lisa and Stephanie also had "a few missteps" as well before the panel seemed to reach a decision after taking a poll on each dish.

Richard, Lisa and Stephanie then reconvened at the Judges' Table.

"This was a very, very tough decision -- very difficult to make," Tom told them. "In the end, we based our decision on which meal we would go back and like to have again."

Padma then revealed that Stephanie was the winner.

"I won Top Chef! Holy s**t! Really?" said Stephanie after her victory was revealed. "This is the biggest thing that's happened in my life. My life is about to change. It's going to be absolutely insane."

Bravo has already renewed Top Chef for a fifth season.