"Lot of new things" Chef Britt Rescigno gets one step closer to winning Tournament of Champions 

With a dazzling display of culinary creativity involving Filipino pork sausage, beef oyster steaks, and a pizzelle press, New Jersey native Chef Britt Rescigno has secured her spot in the final four of Food Network's Tournament of Champions.

Her Sunday night victory over Chicago executive chef Kaleena Bliss marks Rescigno's third trip to the final rounds of the competition, bringing her one step closer to the coveted $150,000 prize.

For Rescigno, this achievement comes during a period of exciting personal and professional growth, as she recently married Chef Kinsey Leodler and opened an Italian restaurant called Fiamma in Idaho.

"This is the whole new Chef Britt: getting married, my first restaurant," Rescigno remarked during Sunday's episode.

Elaborating:

"This is a lot of new things and exciting things happening, and I have space for one more thing and that's 'TOC' champ."

The bracket-style cooking competition began with 32 chefs, including fellow New Jersey chef David Viana of Judy & Harry's in Asbury Park and Lita in Aberdeen, who was eliminated earlier in the season.

Britt Rescigno's journey to the final four showcases her remarkable resilience and skill in one of television's most challenging culinary competitions.

Chef Britt Rescigno’s journey on Tournament of Champions

The latest round pitted Britt Rescigno against Bliss in a high-stakes battle with particularly difficult parameters. Both chefs faced the show's infamous "Randomizer" wheel, which determines their ingredients and cooking requirements.

"The Randomizer was not nice to us this round," Rescigno quipped about the challenging combination they received.

The chefs were tasked with creating a "fruity and nutty" dish using longganisa (Filipino pork sausage), avocado, and beef oyster steaks. Adding to the difficulty, they had to incorporate a pizzelle press, traditionally used for making Italian cookies, and complete their dishes in just 40 minutes.

Despite these hurdles, Britt Rescigno crafted an impressive farrotto (farro-cooked risotto-style) with seared beef oyster steak, herb and frisée salad with grilled avocado vinaigrette, and a savory pizzelle cooked in fat rendered from the sausage.

Judges Michael Symon, Cat Cora, and Ming Tsai conducted a blind taste test and awarded Rescigno's dish 88 points out of 100, edging out Bliss's score of 85 points.

This victory continues Rescigno's impressive track record on the show. In previous seasons, she's taken down culinary heavyweights but fallen short of the ultimate prize.

Last season, Britt Rescigno defeated James Beard award-winning chef Jonathon Sawyer, "Chopped" judge Marc Murphy, and James Beard recipient Amanda Freitag before ultimately losing to Maneet Chauhan in the final round.

In season four, her journey followed a similar path—besting former champions Tiffani Faison and Jose Garces before again being eliminated by Chauhan.

This pattern has established Britt Rescigno as a formidable competitor whose technical skills and creativity consistently place her among the elite chefs in the tournament.

While many Food Network viewers know Rescigno from her competitive cooking exploits, her journey extends far beyond television kitchens.

Growing up in New Gretna, New Jersey, with a chef father and grandparents who owned a restaurant, cooking was always in her blood.

"My dad's a chef, and I grew up just watching him in the kitchen. And just seeing him cooking and directing everyone and flames everywhere. I was like, 'oh, I want to be just like my dad,'" Rescigno shared in a recent interview with Woman's World.

After working as an executive chef on Long Beach Island, her career has taken a westward turn with the opening of Fiamma in Idaho alongside her wife, Chef Kinsey Leodler.

"Fiamma means 'little flame' in Italian. And it's going to be Italian inspired. All proteins cooked over live fire, huge wine program," she explained about their new venture.

Looking ahead for Britt Rescigno

For someone who describes herself as formerly "really shy," television competitions have played a surprising role in Britt Rescigno's personal development.

"Believe it or not, I used to be really shy. And I think that's why being a chef was perfect for me. Stay hidden in the kitchen," she revealed.

Explaining further, she said:

"But being on TV, there's a ton of people watching you. There's a ton of people filming you and some of my idols are right in front of me."

These high-pressure environments have transformed her.

"After doing a couple of shows, I really gained confidence in being able to talk to people and being on the stage," she explained.

Tiffani Faison’s journey from behind-the-scenes chef to confident TV personality mirrors how her cooking has evolved—these days, it’s all about the fire. Literally. She’s bringing her love for live fire cooking (and that smoky, wood-fired flavor) to her new restaurant, blending it with her signature seafood skills and Italian-inspired flair.

Heading into the Tournament of Champions semifinals, Britt Rescigno is riding high on past wins and the momentum of a growing culinary empire. Once someone who preferred to stay out of the spotlight, she’s now front and center—and loving it.

With a new restaurant and a shot at the TOC crown, 2025 might just be her most exciting year yet. Not bad for someone who used to shy away from the camera.

Whether or not she claims the $150,000 prize this season, Britt Rescigno has already established herself as one of the most consistent performers in the tournament's history—and one to watch both on television and in the culinary world beyond.

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The Tournament of Champions finale airs Sunday, April 20 at 8 p.m.