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Fix the driver behind crashes, sound loss and screen glitchesFind Drivers →Repair Windows errors before they cause bigger problemsFix Now →Scan for outdated or missing drivers - takes under a minuteDriver Scan →Austin Beckett, a member of Richard Blais’ team, won Next Level Chef Season 4. His reported three-course finale menu paired seafood with bold sauces before finishing with ribeye. In a May 2025 interview, Beckett said he planned to put part of the $250,000 prize toward a traveling pop-up, equipment and eventually a small property, while saving and investing some of the money. Those were plans he described at the time—not confirmed later outcomes.
Who won Next Level Chef Season 4?
Austin Beckett won Season 4. Parade identified him as the winner in its May 15, 2025, post-finale interview. Beckett competed on Richard Blais’ team.
What were Austin Beckett’s final three dishes?
Parade reported the menu under the theme “My Culinary Travels on a Plate.” The interview lists the dishes but does not provide recipes, quantities or independent tasting notes.
First course: butter-poached red shrimp
The opening course was butter-poached red shrimp with ouzo butter and crispy leeks.
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Second course: crispy-skin salmon
The middle course paired crispy-skin salmon with glazed carrots and macadamia nut romesco.
Third course: ribeye
For the final course, Beckett served ribeye with caramelized onion purée finished with cream.
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What does the winner receive?
FOX’s official show description says the winner receives a $250,000 grand prize and a one-year mentorship with Gordon Ramsay, Nyesha Arrington and Richard Blais. The cash prize and mentorship are separate parts of the stated award.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.How did Beckett say he would spend the $250,000?
In the May 2025 Parade interview, Beckett said he wanted to launch a traveling pop-up and eventually make it stationary. He named equipment and a small property as intended short-term expenses, and said he planned to save and invest some of the prize for longer-term goals. He also said he expected to make extensive use of the mentorship.
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“Short-term, I’m definitely going to start a traveling pop-up, which will eventually become a stationary one, so getting equipment, getting a small property.”
Beckett also described the cooking he hoped to pursue: live wood fire and South American asado techniques combined with Southeast Asian-style dishes and cooking. That was his stated direction for a future concept, rather than a description of a confirmed restaurant or pop-up.
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“I want to use live wood fire, South American-style cooking techniques, which is called asado, but I want to go from my heart, which would be Southeast Asian-style dishes, cooking, and flair, so combining those two.”
The interview records Beckett’s intentions at the time; it does not establish whether the pop-up opened or how he ultimately allocated the prize.
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