Marjorie Meek-Bradley

With the help of mentors and former competitors, the remaining two chefs face off for the last time, cooking for judges and their families.

During the`Restaurant Wars', the chefs must open their restaurants for both lunch and dinner services, which results in twice the drama.

After preparing a full lunch service, the chefs must clean up and do it all over again for dinner. The judges scrutinize everything, including concept, food, service, and consistency.

In San Francisco, the five remaining chefs cook for master chef Traci Des Jardins. In the elimination challenge, the chefs cook at Hubert Keller's restaurant, Fleur de Lys, preparing a Fleur-inspired dish for Keller, the judges and others.

Seventeen chefs converge in Los Angeles for a shot at culinary stardom: first, the chefs face off in a quick-fire challenge, then they make dishes for a group of food critics and reporters to survive the first elimination round.

The chefs open pop-up restaurants that reflect their respective neighborhoods: guest judge Ludo Lefebvre joins the others for Mexican, Persian, Korean, and vegan cuisine and picks the dish that best reflects Los Angeles' mosaic of cultures.