Why do we love her? She grew up in Philly, went to the Restaurant School at Walnut Hill (42nd and Walnut), worked at Arroyo and Sonoma in Manayunk, and now works in Philly as Executive Chef of Eric Ripert’s 10 Arts. One of the few women on any of Top Chef’s six seasons to make a real name for herself, Chef Carroll possesses a true culinary gift. Prior to her chef de cuisine position at 10 Arts by Eric Ripert, she worked as a sous chef at Ripert’s prestigious fish heaven, Le Bernadin. A master of technique, she produces dishes in which flavors and ingredients shine but never overpower the protein, “the star on the plate.” Driven by her self-proclaimed competitive spirit, Carroll finished fourth, serving duck cooked in its own fat as her last hurrah.

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