Cast Blog: #TOPCHEF

Fabio: See You Soon

Gail: I Wasn't Surprised Doug Stayed on Top

Get Doug's Masterpiece Brisket Recipe

Make Melissa's Seared Duck Breast Dish

Gail on Innovation (and George's Failure to Push It)

Make Melissa's Mom's Egg Custard

Hugh Worries About Scurvy and Foie Gras

Make Mei's Inspired Duck a l'Orange

Gail Has No Problem With Blood

Make George's Cravable Breakfast Sausage

Gail Simmons Won't Be Pushed Around

Make Doug's Winning Mussels

Tom Colicchio Answers Your Restaurant Wars Qs

Gail: It Wasn't Keriann's Day

Make Doug's Winning Braised Pork!

Gail: We Had a Tough Job This Week

Make Katsuji's Authentically Delicious Stuffing

Hugh: The Demise of Cornwallis and Aaron

Make Gregory's Winning Dumplings

Richard: Chefs Please Follow Instructions

Richard Tries Money Ball Soup

Make a Home Run-Worthy Popcorn Crème Brule

Hugh: Where There's a Will There's a Fenway

Gail: Keriann and Aaron Were Being ---holes

Make the Winning Surf and Turf

Gail: We're Taking No Prisoners

Richard Goes From Player to Announcer

Tom Talks Boston

Gail: There Was No Season 11 Underdog

Hugh Wants Nick to Be Kind to Himself

Gail: It Was Difficult to Let Go of Shirley

Big Easy to Ocean Breezy

Gail: The Final Four Are Like Our Children

Emeril Is Proud to Serve Shirley's Dish

Hugh: Enough With the Mexican Food Hate

Gail on Favreau, Choi, and Finding Yourself

Hugh on Poor Boys, Swingers and Food Trucks

Emeril: Nick's Choice Is Part of the Game

Nick's License to Immune

Hugh's Sitting on the Dock of the Bay

Hugh Decides Eight Is Enough

Fabio: See You Soon

The eliminated chef talks about the twists in New Orleans. First, what was it like coming back after being away for a bit and watching the show?
Felt good. When you work 120 hour/week it is always good to get one week of break from work, even if was for a competition. What did you think of the Quickfire twist? What were your thoughts on Jeff coming back?
I think he did deserve to be in the final because his dish was better than Jamie and Leah but i don't think he shoud've been there at all. Each one of us went through two more extra challanges. He did get the shortcut. I don't like shortcuts, but he's a good person and a very talented chef, so i guess im fine. What did you think about Emeril as guest judge?
Emeril is awesome. He made an empire out of his passion and I would like to be just like him — pleasant, personable, and a good professionist. He and Colicchio are among if not the best businnessman chefs in this country, and for me it is inspiring to be around them. You said you studied the flavor profiles rather than actual Creole dishes, were you worried about this at all?
No, I was not. Chicken, shrimp, and oysters are chicken, shrimp, and oysters everywhere in the world. I was more worried about the spices. I haven't used many of those and a cajun mix or Creole mix features a lot of them. That's why one of my dishes was missing some heat. What was the inspiration behind your dishes and cocktail?
My partener in crime, Jacopo Falleni, is a great Mixologist and a great drinks connoisseur, among the best in Italy and I sell many of that exact drink every week. Now I agree that it is sweet … What did you think of the other chefs’ dishes?
Everything was very good even if I did not like some of them, but it is a personal opinion so I really can't say much. Were you surprised it was you and Stefan in the bottom two?
He got more critique than me for the dishes and for the cocktail, but at the end he did two New Orleans dishes and he got to move on. He is a great chef. He will win. Fans LOVE you. Were you surprised by the fan reaction?
We were watching the episode at Craftsteak. When I got kicked of every single person started to boo the TV. It was a good feeling to see how many people were suppotings me On my Web site, and on my Facebook account I got over 5000 e-mails in a little bit more than one day. It is a very good feeling. I'm in the people businness and making people happy is what I'm about. How can your fans find out more about you?
Check out my restaurant at and my new Web site that will launch in a couple more weeks, is as far as I know but even if I did not walk away with the title, I promise you that you will see me very soon again. Hopes are that America likes me a lot because you will see me again, very soon, Italian-style.