Jonathon Sawyer, the chef partner at Kindling in Chicago, claimed victory in the second season of Food Network’s high-stakes culinary competition, “24 in 24: Last Chef Standing.”
The series gathered 24 talented chefs from various regions across the United States to engage in a relentless 24-hour cooking marathon, divided into eight episodes and shifts, each featuring unique culinary challenges.
Sawyer expressed his amazement at the format of the show, comparing it to other prominent cooking competitions like “Tournament of Champions,” wherein chefs have weeks to prepare.
He reflected, “I don’t think there’s anything like this because it’s such a microcosm of our competitiveness.”
In the middle of the competition, participants faced multiple demanding challenges, testing their skills in speed, adaptability, resourcefulness, and artistry.
Hosted by Michael Symon and Esther Choi, the show included unusual tasks, including one where chefs were blindfolded and had to identify seven ingredients in a pasta dish within 90 seconds.
The number of correctly identified ingredients determined how many components they could utilize in creating their noodle-based dish.
Reflecting on the pre-competition preparation, Sawyer stated, “In terms of preparation, there’s nothing you can do that mimics what you are going to go through in that show.”
The competition’s fierce environment was amplified by the remarkable talent among participants, many of whom had previously competed in other Food Network challenges.
Sawyer noted that the skill level of chefs on “Last Chef Standing” was among the highest he had encountered, emphasizing the importance of strategy during the competition.
He stated, “There’s gameplay involved with everything.”
In preparation for his journey on the show, Sawyer consulted with chefs who participated in its first season. They provided insight on managing competitive twists and the tactical advantages offered through strategic breaks.
The show allowed contestants to retreat to a breakroom, skipping the next challenge to advance forward, a choice that turned out to be risky for many.
Sawyer quipped, “It seems like everybody who chose to take a nap was pretty much eliminated right afterward, because it’s almost impossible to come out of that break and go right into competition mode.”
One of the shocking moments of the competition occurred when hosts suddenly shut off the participants’ gas lines, presenting a significant challenge regarding their cooking processes.
Sawyer admitted, “I was gobsmacked with my mouth open, like, oh my god, I cannot believe this is happening right now.”
He added humorously that a prior advantage enabled him to skip that particular challenge, reinforcing the need for adaptability throughout the competition.
Using his experience from running a wood-fired restaurant, Sawyer explained, “There are times where the hood vent doesn’t work, and we just have to twist and adapt. We’re not going to close our doors, so we’re going to run a modified menu, or we’re going to grill everything in advance.”
Ultimately, Sawyer triumphed with his extraordinary dish—a spice-roasted rack of lamb accompanied by chanterelles, apricots, and uni on a silky sunchoke puree.
Judges applauded this dish as “fearless, balanced and technically immaculate,” which contributed to his securing the grand prize of $75,000.
Out of his total winnings, Sawyer plans to donate a portion to The Sawyer Foundation, a nonprofit organization he established to support hospitality professionals striving for sobriety and facilitating their reintegration into the industry.
He shared, “I’m now three years sober — we started this conversation to give people an opportunity to find their way to recovery inside of this industry.”
Sawyer emphasized the importance of breaking the stigma surrounding addiction, highlighting that many individuals within the culinary industry grapple with substance use issues.
He stated, “Addiction is affecting up to 40% of our industry. We need to have people understand that everybody from Robert Downey Jr. to Dax Shepard to Jonathan Sawyer all suffer in a different way and are able to navigate and be successful, so you can too.”
As the season culminates, Sawyer aims to use his platform to inspire others, promoting awareness and providing resources for those in need.
The finale of “Last Chef Standing” will capture audiences eager to see how this gripping competition unfolds while showcasing a new narrative about resilience and hope in the culinary world.
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