As the last member of the Red Team standing, Hell’s Kitchen Season 23’s Hannah Flora has proved to be a powerhouse in the FOX culinary competition. From making a big impression in her signature dish challenge to running the pass with ease, Chef Hannah proves that vulnerability with grace is her strength in the kitchen.
Hell’s Kitchen Season 23 started with a unique premise, head chefs only. While the idea might not seem like a lot to the casual food television viewer, the reality is that the concept opened the doors to important topics within the restaurant industry.
This season has been more than just perfectly cooked risotto and nailing the temperatures on a New York strip. The chefs have revealed their personal stories and how it impacts their role in the culinary world. The passion, drive, and determination is just as important as their creativity and expertise.
Chef Hannah Flora epitomized those sentiments. At times she put her head down on the line and got the job done. In contrast, she was brave enough to be vocal about her mental health and personal struggles. That conversation is just as vital as impressing Gordon Ramsay with a near perfect signature dish.
Ahead of the Hell’s Kitchen Season 23 finale, Chef Hannah Flora graciously answered some questions about her Hell’s Kitchen experience.
Cristine Struble: What does it mean for you to be the last woman chef standing? Did the support of your fellow Red Team members help you during the five-course meal challenge?
Hannah Flora: To be the last Woman Chef standing at the finale is humbling. Does it matter if you are male or female? I don’t think so- what it comes down to is skill, drive, talent and authenticity. To be highlighted as a strong female Chef in a male dominated industry is also a triumph. Women are put more to the test and ridicule on a day to day basis, simply by existing- needing to prove day in and day out that they have what it takes, if not more, and we do it with grace. The support of my fellow red team ladies, in addition to Egypt, is what teamwork is made of. What’s a team without support? You should be building your teams based on strength, trust, discipline and passion. Strategy does play a factor while building a brigade, and none of that was set aside while building my team for the finale. Through quiet observation of each one of my team mates from day 1 in Hell’s Kitchen, to the finale, I had who I wanted. Taking mental notes of strengths, weaknesses and analyzing how these traits would come into play, I believe my team was 100% supportive and just as hungry as I was.
CS: Looking back at that particular challenge, which dish are you most proud of and which dish would you like to do over?
HF: In the final challenge, my menu and each dish composed and picked apart is 100% who I am as an artist and a Chef. I stand by my unique approach, flavor profiles and visual appeal. The one dish I am the most proud of would have to be the octopus appetizer. My staple in any of my dishes is taking polar opposites on the culinary color wheel and blending them in such way to become best friends. Like the build of an orchestra, you can’t make music without strings, percussion, brass and woodwinds working in perfect harmony- and that is how I build out a dish, bringing out the best of each component to compliment the other.
If I had to rework any of my dishes over again, I would pick the surf and turf. The potato gratin not being prepped by myself personally, lead to some challenges with the structure of the layers. I am a perfectionist and to me, that was not perfect.
CS: During the season, you had a moment where it seemed that your confidence wavered. What did it mean to you to come back from that low point? Why do you think it is important for Hell’s Kitchen fans to see your vulnerability, determination, and drive? Do you think that these personal moments help viewers better appreciate the life of a Head Chef?
HF: First off, my confidence never wavered. I am confident in my talents and skill and working in a competition- it’s what I do daily. What the world does not know in detail is the trauma I have been through. I play my cards close to my chest and this hand was not delt fairly to me in life. Mental health is something that should not be taken lightly. As a chef, we are told to suck it up and keep working, but in reality- your mental state plays a huge role in your success. 4 years ago, my late husband took his life. My entire world was turned upside down in a matter of seconds- causing me to be nothing but strong when all I wanted to do was disappear. Witnessing that, living that, organizing a funeral and moving my entire home in one week, abreast working as an Executive Chef where my team needed my support and guidance, was the most challenging part of my life. I needed to be there for my team, but I also needed to take care of my mental health and allow myself to grieve. In that moment as seen on television, it was a stalemate between fight or flight- those emotions came flooding back. For those who have been through similar situations, and I have gotten a lot of support from others, grief comes in waves, it is not something that just goes away because someone says “Suck it up and move on”. I have always been a fighter. And I am proud to say that today I stand by the fight in me and am forever thankful and blessed for those loved ones in my life today.
It’s very important that viewers of my season can relate to my vulnerability with grace. I am just a normal human being, with a normal job, living a life that I am proud of today. I am thankful I held my integrity and stayed true to who I am, and did not pretend to be something I am not for the cameras. If my story, even portrayed in such a brief way, can help inspire others to not give up, push, drive, and fight through their own battles that is all I can hope for. Your story isn’t done being written.
CS: Throughout the season, you have been almost like the silent but deadly competitor. What do you think that you did right/best to make it to the finale?
HF: I lead with quiet confidence, always paying attention and aware of what is going on around me. That’s who I am. My strength does not have to be vocalized for others to catch on. The proof is in the pudding. To be strong means to be confident, and I am not one to boast. I let my talents and leadership speak for itself, building a following of those who want to learn alongside me and be supported. Familiarity breeds contempt. By driving myself and those around me in a different way, I create strength within a team. I believe that my integrity, calm demeanor, and showcasing my talent and cerebral approach of my dishes is what lead me to the finale. Thinking about combinations others don’t even consider. I’m not pretending. Showcasing my character as a Chef, and not molding into a character for television. At times I can come across a mystery or quiet- what is she doing? What is she thinking? And that is what breeds curiosity of wanting more. I’ve always got some tricks up my sleeve, and I never show my hand. Being humble, human, and supportive of everyone on my season, whether they liked me or not, is who I am and I believe ultimately lead me to the finale. Yes, it was an individual competition, but the aspects of teamwork also played a huge role in the overall success.
CS: Looking back at the season, which challenge was your favorite and which one was your least favorite?
HF: My favorite challenge of the season had to be the last man standing challenge. Where Chef Ramsay picked off chefs from each kitchen one by one until there was one left to complete all 5 dishes. Make hay while the sun shines! This was the moment I was waiting for- for my team to see my strength. Until then, I laid low and played the game. In that moment I used the kitchen as my stage to show what I got and how I can handle the pressure, multitasking, and direction from the side lines while maintaining my composure. I was a force to be reckoned with, and until that moment- I don’t believe I was seen as a threat. It was time to show my strength. I took advantage of the opportunity in the case it did not return.
Least favorite challenge? I can’t name one! Each challenge was unique and put my capabilities to the test. I loved each one of them. Waking up to a challenge every morning was the highlight of my time on Hell’s Kitchen. It’s where you can be you on a plate, no judgement and work against the clock. Talk about a rush! As a Chef, working a day to day job, it can become mundane. These challenges re-lighted the fire within me and brought back little 6 year old Hannah that was so driven to become a chef one day.
CS: What was the biggest lesson and/or advice that you received from Gordon Ramsay? How has it changed your approach as a head chef?
HF: My biggest piece of advice from Chef Ramsay would have to be at the finale, when he gave me a hug and said to me in private “Don’t forget who you are, your dishes are Michelin star worthy and don’t lose sight of that. Stay true to yourself, and keep pushing because big things are coming for you”. Any advice from such a decorated Chef is good advice. Chef Ramsay is exactly who he is set out to be; humble, driven, passionate and respectful. My time spent working alongside Chef Ramsay is something I will be forever grateful for. Those off camera moments where we can just talk human to human and keep forging our path, and in the kitchen when he would keep driving me and complimenting my cooking style and technique will live rent free in my mind for a life time. My time spent learning from him on Hell’s Kitchen and his leadership style will be engraved in my day-to-day approach as a Chef. With both my intuition as a leader, and his words of encouragement, it can only go up from here.
CS: What’s next for you now that Hell’s Kitchen is over?
HF: The next chapter of my book will be to move into a direction to inspire other culinarians. Lead, teach, and grow the industry, and I hope to change the narrative and stigma of an unhealthy kitchen environment. I’m going to continue doing what I do best. I am thankful to be working at Addison Reserve Country Club, Ranking #4 out of 150 platinum clubs in America, where we strive for perfection, push boundaries and showcase our culinary talents. Club chefs are refined, professional and creative- and I believe I was able to showcase the talent that hides in the Culinary Club world.
Exciting to see the cumulation of Chef Hannah Flora’s journey on Hell’s Kitchen Season 23? The Hell’s Kitchen Head Chefs Only finale airs on Thursday, February 6 at 8 p.m. ET/PT. Episodes can be streamed on Hulu.