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Radhika "Rad" Desai, executive chef at Between Boutique Café & Lounge, is the next Chicagoan to compete on "Top Chef." (Bravotv.com)

Last season, the winner of "Top Chef: Chicago" was a top chef in Chicago, Stephanie Izard. When the next season of "Top Chef" starts Nov. 12 (this time from New York), another aspiring Chicagoan will be trying to bring the bacon home to Chi town once again.

Stephanie seemed shocked that the leeks weren't cooked, but earns a thank you from Tom for her third dish.

Her dessert was a miss according to Tom.

Richard admits that he feels he choked and over-thought his menu.

"Stephanie, you've proved time and time again when we think we have you all figured out you surprise us with something out of left field that surprises us."

In the end, the judges based their decision on what meal they would like to have again.

And Stephanie Izard was named top chef! Yeah!

Surprise! No sous chefs for the final day.

"This happens every day at a restaurant," Richard says. "People don't show up. I mean, it sucks."

Stephanie's menus consists of a seared red snapper, seared quail with lobster ravioli and quail egg, lamb medallions and ricotta poundcake.

"The best poundcake I've ever had," Stephanie says.

"It could really come down to that dish for her," Tom Colicchio says.

Stephanie things the cake sucks. Lisa tries to console her in her usual abrasive manner.

The first course: Best goes to Stephanie. She earns praise for the truffle oil infused with the flavor of stock. "It was good. Almost really good," Colicchio says.

Second course: Stephanie under-cooked her leeks. Not a good sign. Antonio was sent home last week for under-cooked beans. Lisa's soup takes the prize.

Third course: They hate both Richard and Lisa's dishes. They love Stephanie's. "It's full of surprises and it works," Colicchio says.

Looks like it could all come down to the dessert for Stephanie.

Dessert: Stephanie's dessert was unrefined. Yikes. She seemed to take two of the courses, but is it enough?

Lisa admits to getting through by the skin of her teeth, but still thinks she's going to beat both Richard and Stephanie. Oy, the ego!

The final challenge: Prepare a four course meal using the traditional progression: fish, poultry, red meat and dessert.

Stephanie says dessert isn't her forte.

Since Richard and Stephanie are tied in elimination challenges, they have to draw knives to see who gets to pick their meats and sous chefs first. Stephanie wins and picks chef Eric Ripert , co-owner of New York's acclaimed Le Bernardin restaurant.

Dinner is a black tie affair for nine guests.

Richard's requested ingredient is liquid nitrogen. Big surprise.

"I'm not into the molecular at all," Lisa says. "I cook simple food and keep minimal ingredients instead of over thinking things."

"At this point, I'm just going to do the best I can and we'll see what happens," Stephanie says.

I'm sure I'm not alone in saying I will scream like a Japanese school girl if, by some fluke, Lisa Fernandes wins this whole thing.

Your thoughts, guys?