The 10th season of HELL’S KITCHEN came to an extraordinary close as Gordon Ramsay announced Christina Wilson as the winner. Wilson, 32, a chef de cuisine from Philadelphia, PA, earned herself a “head chef” position working under Executive Chef Kevin Hee at Gordon Ramsay Steak at the Paris Hotel in Las Vegas.

“As Chef Ramsay counted down, I took a deep breath and told myself I did my absolute best against a truly talented competitor,” Wilson said about her win. “Feeling the door open was one of those moments I want to hold onto for life. I am so proud of my team for breaking their backs during prep and service. Despite our differences throughout the season, I honestly couldn't have picked a better crew. A huge thank you to Robyn, Kimmie, Patrick and my bestie, Dana! After the most intense months of my life...I AM VEGAS-BOUND!”

“I’m really excited for Christina to come to Las Vegas to work under executive chef Kevin Hee at Gordon Ramsay Steak,” said Chef Ramsay. “We had some great talent in the kitchen on Season 10, but throughout this competition Christina stood out and proved herself as both a skilled chef and a leader in the kitchen. Her hard work and dedication is obvious, and I look forward to seeing what she does at GR Steak.”

Wilson competed against thousands of hopefuls and was awarded a highly coveted spot among the Top 18 finalists. In the end, she went head-to-head with Justin Antiorio, a sous chef from Lyndhurst, NJ. For the final challenge, both contestants created their own menus, and were able to select and lead a team of their past competitors through the most important dinner service of their lives. Though the two competitors’ menus were both excellent, it was Wilson’s near-flawless execution of her menu that earned her the winner’s title. Her dinner service menu included:

Appetizers:
•    Pan-Roasted Scallop With Charred Corn, Fava Beans and Asparagus Risotto
•    Jumbo Lump Crab Meat Salad With Avocado, Jicama, Jalapeño, Coconut And Ginger 
•    Grilled Peach Salad With Peppered Goat Cheese Mousse, Toasted Almonds and Baby Arugula With Sauvignon Blanc Vinaigrette.
•    Pork Albondigas in a Smoked Chile Tomato Broth Over House-Made Pappardelle
 
Entrees:
•    Pan-Roasted Pork Tenderloin With Bacon-Braised Collard Greens and Sweet Potato Au Gratin
•    14 oz. Bone-In-Veal Chop With Scallion Mashed Potatoes, Grilled Asparagus and Wild Mushroom Madeira Reduction
•    Pan-Seared Wild Halibut In a Grapefruit Beurre Blanc With Potatoes
•    Duo Of Beef - Braised Boneless Short Ribs With Petite Filet Mignon, Thyme and Parmesan- Roasted Baby Fingerlings and Greens

Desserts:
•    Lemon Curd Tart Meringue
•    Wild Baby Strawberry Neapolitan With Honey Ricotta
•    Kahlua Espresso Tiramisu

In its 10th season, original episodes of HELL’S KITCHEN ranked No. 1 in total viewers for 15 out of the 18 nights it aired this summer, averaging 7 million Total Viewers and a 3.0/9 in Adults 18-49. It has consistently ranked in the Top 5 shows throughout the summer and is currently No. 2 overall in Adults 18-49.

HELL’S KITCHEN is produced by ITV Studios America in association with A. Smith & Co. Productions. Arthur Smith, Kent Weed and Gordon Ramsay serve as executive producers. “Like” HELL’S KITCHEN on Facebook at www.facebook.com/hellskitchen and follow the series on Twitter at @hellskitchenonfox and join the discussion at #hellskitchen.

GORDON RAMSAY STEAK AT PARIS LAS VEGAS: Award-winning Chef and TV personality Gordon Ramsay brings his flair for exciting cuisine to Paris Las Vegas in one of the most anticipated restaurant openings of 2012. Gordon Ramsay Steak is a high-energy restaurant which playfully transports guests from Paris resort to the London atmosphere via a unique Euro-tunnel-like entryway. Set in the heart of the Paris casino, the modern steakhouse celebrates Chef Ramsay and the city of London while boasting a creative cocktail program in a lively bar and lounge area. Guests enjoy mouth-watering steakhouse selections such as savory bone-in rib-eye and the classic Porterhouse. Signature Ramsay dishes ranging from the popular beef Wellington and fish and chips to numerous fresh seafood selections also are offered. The menu is dynamic, the space is one-of-a-kind and the experience is unforgettable.