Dyah (pronounced Dee-yah) is a Senior Resource Writer based in Kendal, Indonesia. She graduated from Satya Wacana Christian University in October 2019, obtaining a Bachelor's degree in English Literature with a concentration on Creative Writing.
Put your chef hats on! Bravo’s cutthroat cooking show Top Chef returns to the kitchen for Season 21. Set in Wisconsin, 15 decorated contestants from different backgrounds will go knife-to-knife as they compete for the coveted title of “Top Chef.” Hosted by Season 10 winner Kristen Kish, the series sees the return of judge and mentor Tom Colicchio and Gail Simmons.
Release Date March 8, 2006 Cast Padma Lakshmi , Tom Colicchio Main Genre Reality TV Seasons 21 Alisha Elenz Two-time James Beard-nominated chef Alisha Elenz is a force to be reckoned with. With an extensive background in the Spanish culinary arts, her strength stems from her Mediterranean flavors. Having worked in the restaurant industry for 12 years, Elenz worked her way through the ranks and became the 2019 recipient of the Jean Banchet for Rising Chef of the Year.
Dan Jacobs On top of being head chef, Dan Jacobs is a full-fledged entrepreneur. As co-owner of Milwaukee’s EsterEv and the modern Chinese-American eatery Dandan, Jacobs knows a thing or two about the competitive restaurant industry. Jacobs also serves as a board member of the Independent Restaurant Coalition , the organization responsible for the Restaurant Revitalization Fund’s $28.6B raise in 2021.
Kaleena Bliss Kaleena Bliss has a penchant for the flavors of the Pacific Northwest. With more than 18 years of culinary experience under her belt, Bliss has taken her talents across Portland, Seattle, and the great Puget Sound region. Currently, Bliss is now in Chicago serving as the Executive Chef at the Chicago Athletic Association hotel. In 2022, she was named a Puget Sound Business Journal "40 Under 40" honoree.
Laura Ozyilmaz Laura Ozyilmaz is serious when it comes to culinary education, having studied at not one, but three institutions: the Centro Culinario Ambrosía in Mexico City, New York’s Culinary Institute of America , and the Basque Culinary Center in Spain. In the midst of it all, Ozyilmaz put all her theory into practice by working at Michelin-rated restaurants Eleven Madison Park and Café Boulud in New York and Saison in San Francisco.
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