Charbel is talented.
He won the first challenge with cooking onion.
Can I tell you a story that Charbel told me?
He said, but don't tell anybody.
I'm going to tell you now.
He said he watched Ali on TV and said, that's what I want to be.
I want to go on Top Chef Mena.
And he made it happen.
I mean, when I went, I was the youngest
when I won Top Chef history.
But when this guy came to top chef,
he was the youngest who won.
Normally, once you think of the middle east, you think of wars,
you think of crisis.
That's the perception.
But that can change with youth because we
are the change that the world needs in this life.
I have been pushing myself till I make it to the finale
because showcasing my culture in the best way possible
is really important for me.
The middle shrinking now.
No one is safe.
No one is enough.
I haven't been on the bottom yet.
I would love to be in the finale.
I feel like it's time to find my groove to Isabelle
goes to the onion.
Boy boy.
Potato girl.
Onion boy.
What do you guys think's going to happen today?
I don't know.
I mean, I think it's going to be Restaurant Wars.
I was front of the house last time.
I think you can be a great manager.
Thanks Yes.
Oh, Wow.
Oh, no.
Good morning, chef.
Morning please welcome your guest,
judge three Michelin starred chef Claire Smith.
Oh, it's so good to be here.
I'm so excited to see you all.
I do recognize one person.
Really good to see you.
But it's been a while.
It's been a long while.
I work with Claire for two years at restaurant Gordon Ramsay,
where she was the chef patron.
She really developed me into the person that I am
and how I cook.
Obviously, I know this gentleman,
but it's all about the food that's on the plate.
We started this competition with 16 chefs,
and there are only half of you remaining to fight it out
for the grand prize of $250,000 furnished by Saratoga spring
water and the title of Top Chef world all star,
with only eight chefs left in the competition.
I think you guys know what that means, right?
It's time for.
All right.
You have just 24 hours to open your own restaurant,
but this year we're setting the bar
even higher than ever before.
Of course, you won't be building a restaurant from scratch.
This time we are giving you a restaurant with an existing
infrastructure.
And it's not just any restaurant that we are giving you.
Just I guess it's mine.
Oh, Wow.
Oh, my Lord.
Oh nine.
Ha ha ha ha.
This is huge.
It's a three Michelin star restaurant.
It's actually a dream to work in that kitchen.
And for the first time ever, you have
a professional restaurant director
to help you run your service.
No front of the house.
You don't have to set up the restaurant.
That means they also are expecting
a much higher level of cooking.
This restaurant is my pride and joy.
It's an accumulation of my life's work.
And now it's all yours.
Cook from your heart.
Your soul.
Show me who you are.
I think that's what makes a really successful restaurant.
I'm just curious, in your countries,
do they do restaurant wars?
Never Tom no, never.
But I'm super excited.
Apparently it's a huge deal.
It's the most challenging.
A lot of chefs asked us about it and they cannot
talk about anything else.
So it's time to get it done.
So only and Tom.
All right, chefs, come on up.
Grab a knife.
Gently Thanks anyway.
So please hold your knives up.
All right, First choice and Buddha, second choice.
Everyone else, please step to the side.
Victoire, who would you like your first teammate to be?