Kristen Kish was named the winner of Top Chef: Seattle, which aired its finale on Wednesday ending a 10th season for the Bravo reality cooking competition.

Kish faced off against finalist Brooke Williamson, a 34-year-old co-executive chef of Los Angeles restaurants Hudson House and The Tripel.

The entire episode was done in Iron Chef-style live from a kitchen stadium set with an audience of around 300 people. The crowd watched as the two talented female finalists battled in the food arena for the top spot.

Both of the finalists assembled a team of their own personal sous chefs to help them through the events of the evening. Kish recruited Lizzie BInder, Josh Tesar and Sheldon Simeon; Williamson's team consisted of CJ Jacobson, Stefan Richter and Kuniko Yagi.

The finalists' dishes were each ranked by the show's judges and the winner was determined based on who had the best three courses. Williamson and Kish battled through four rounds that included salad, a scallop dish, chef's choice, and a red snapper dish.

Kish, a 28-year-old chef de cuisine at Stir restaurant in Boston, was named the champion and took home the $125,000 grand prize after she won three of the four rounds. The winning menu by Kish comprised of chicken liver mousse, citrus and lavender cured scallop, bone marrow and red snapper with leeks, Little Gem lettuce, tarragon, uni and shellfish nage.

She said her meal and cooking style is not "super complicated," according to Fox News.

"My goal for this menu was just to do simple, good, elegant food with precision and excellence, taking simple things like chicken liver mousse, bone marrow or a piece of fish and executing them well," she added.

The win for Kish marks only the second time that a female contestant took the top prize for the show since Stephanie Izard won season four of Top Chef, according to TV Guide.

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