Chefs Tony De Luca and David Lee at Lady Trudy

Tony de Luca and David Lee are two chefs who have competed on the hit TV show Chopped. They’re both winners of the show’s “Beat Bobby Flay” tournament, and they’ve both been mentored by a Chopped judge.

In this special episode, they’re cooking against each other for a chance to beat the judges. In this round, they’re making savory dishes instead of desserts.

Chef de Luca

Having spent his career cooking in Michelin starred restaurants and luxury resorts, chef Tony de Luca brings a unique blend of culinary knowledge to M/Y LADY TRUDY. His fusion of traditional Italian dishes with the experiences he gained working in world-class restaurants and luxury resorts has created an extraordinary dining experience that guests will remember forever.

He is very passionate about his work and loves the challenges of combining his Italian heritage with his extensive experience in the industry. He strives to use fresh, local, and organic ingredients for his recipes.

In addition to his culinary expertise, he is also committed to the circular cooking philosophy of waste-free cuisine. This can be seen in his innovative gnocchi recipes using stale bread to add flavor.

Chef Lee

In the early 1940s, if you were looking for crabcakes or chicken pot pies in Harrisburg, there was only one place to go. That was the Harrisburger Hotel, where Robert W. Lee was the city's first African-American executive chef.

A former prizefighter, Lee didn't let racial discrimination slow his career. He taught cooking classes across the country, gave demonstrations and won awards for his crabcakes, stuffings, hors d'oeuvres and salads.

Today, Lee is still a chef, serving up Southern comfort food at his Louisville restaurant, 610 Magnolia. He also operates a special events dining room called The Wine Studio, where he conducts cooking classes and wine tastings.

In his self-authored cookbook Smoke & Pickles (Artisan Books, May 2013), Lee traces his unconventional journey from the kitchens of Brooklyn to becoming a lauded Southern chef. He combines Asian and French techniques to create tantalizing dishes that blend textures and flavors in glorious harmony.

Desserts

Desserts are the final course of a meal. They can be sweet or savoury, and are served in many different forms such as pies, puddings, cakes, jellies, ice cream and fruit.

Dessert is an important part of a restaurant menu because it is the last dish clients will enjoy and is the one that can make or break their experience. It is also important to create desserts that are unique and memorable so clients will want to return for more.

A good dessert requires ingredients that will help it stand out from other dishes. For example, using fruits when they are in season will add to the flavour of the dessert, while using fresh ingredients will help to reduce food costs.