This. Is. It. The fight to become an Iron Chef is unlike any other culinary competition, with the demands for precision, expertise, intuition and downright excellence the most rigorous in the business. On Iron Chef Gauntlet, seven of the country’s most-elite chefs will come together to prove that their skills are the sharpest — but ultimately just one will earn the right to the run the gauntlet for the chance to join the ranks of the great Iron Chefs.
Before the competition begins on Sunday, April 16 at 9|8c, we’re giving you, Iron Chef fans, the first introductions to the crop of challengers ready to do battle. Today we’d like you to meet Jason Dady, a chef from San Antonio. Read on below to get to know his style in the kitchen, and be sure to come back to FN Dish all week long as we present a new contender every day this week.
What’s your style of cuisine, and do you have a signature dish?
Jason Dady: I think that my overall style of cuisine would be considered Modern American cuisine, so it’s pretty well versed in a lot of different techniques, whether it’s French or Northern Italian, but really focused on farm-to-table, fresh, local ingredients. My signature dish would probably be a dish called Nutella Times Three, which is like a flourless Nutella torte, chocolate Nutella mousse, Nutella ganache. It’s pretty delicious.