All Top Chef Interview with Top Chef Texas Champion, Paul Qui - Continued

ATC: This is Laura Kluvo from All Top Chef and I'm on the phone with Top Chef Texas Champion, Paul Qui. Congratulations, Paul!

PQ: Thank you so much.

ATC: How much money did you win total in all of the challenges and the finale?

PQ: $185,000, the Prius and two trips!

ATC: That must be a record! Have you received your check yet?

PQ: Not yet.

ATC: The car?

PQ: Not yet.

ATC: Paul, what did you do to prepare for the finale?

PQ: I just got back to the restaurant and got on the line and basically did my thing and kept on cooking.

ATC: Was it helpful to see your family there at the finale?

PQ: Yes, it was wonderful to see my parents and my girl. I got a second burst of energy. I thought, "I've got to push."

ATC: Who was your best friend from the cast?

PQ: Ed.

ATC: What advice would you give to future contestants?

PQ: Just focus on the cooking. Don't worry about anything else.

ATC: What is the name of your restaurant?

PQ: It's called Uchiko.

ATC: Have you added anything to the menu since appearing on the show?

PQ: Yes. I mean we have a portion of the menu that always changes.

ATC: Do you have plans to open up a restaurant of your own?

PQ: Eventually yes.

ATC: Your girlfriend is really cute. Any personal plans?

PQ: Yes hopefully we are making plans for our future together.

ATC: You were very smart to discard the crab and make the adjustment. Do you know what went wrong with the crab?

PQ: I don't know. It was fresh Dungeness Crab. It sort of soured overnight.

ATC: Did you watch the episode last night?

PQ: Yes.

ATC: Was there anything that surprised you?

PQ: Well, no. It was almost drama free. I mean most of the drama was Tyler, on Sarah's Team, but it was straight cooking for us.

ATC: Who was your most helpful sous chef?

PQ: They were all helpful in different ways. Barbara Lynch. She was amazing and brought great energy. They were all great.

ATC: What was the best thing about competing on Top Chef?

PQ: Meeting and getting to work with the other chefs. Being on Top Chef makes me feel like I am "staging" in a lot of different kitchens. Getting the feedback from all of the judges is like staging their kitchens.

ATC: Paul, we are almost out of time, is there anything else you would like to say to your fans?

PQ: Thank you for your support. Come to Austin!

All Top Chef Interview with Sarah Grueneberg - continued

ATC: This is Laura Kluvo from All Top Chef and I'm on the phone with Top Chef Texas finalist, Sarah Grueneberg. Hi Sarah.

SG: Hi Laura.

ATC: Sarah, your boyfriend is really cute, have you gotten married yet?

SG: Not yet! We have been dating for five and a half years. There is no rush.

ATC: Who was your best friend from the cast?

SG: Lindsay Autry. Actually Lindsay, Heather, Grayson… We all really got along.

ATC: If you could go back, is there anything you would do differently?

SG: I wouldn't second-guess myself. I would just trust my instincts more. This competition puts you in a vulnerable state.

In a restaurant when you create a dish, you try it, and the others chefs taste it and you make adjustments before you present it. On the show, you only get one chance and I wish I had just gone with my first instincts.

ATC: Did you watch the episode last night?

SG: Yes, of course, it was awesome.

ATC: Was there anything that surprised you as you watched?

SG: Not really. I feel like it was really great. I enjoyed watching the judges table and hearing how hard it really was to make the decision.

ATC: Tell us about your restaurant.

SG: Well, Spiaggia is 28 years old. Tony Montuano (Top Chef Masters) is the chef/partner. It's the only 4-star Italian restaurant in Chicago. Next door is Cafe Spiaggia. It's great everyday food. It's a fun place and true Italian food.

ATC: Have you added anything to the menu that we saw you create on the show?

SG: Yes, absolutely. The stuffed cabbage, the pork skin ravioli, the risotto with the lamb heart… I was very inspired on the show and it was great to come back and to have so much support from Tony.

ATC: What did you do to prepare for the finale?

SG: Well, I "staged" at many different restaurants, I went to every Asian market that I could find with my mentor, worked on the dishes that I wanted to create. I took some pastry classes. I just wanted to be completely confident going in to the finale.

ATC: What does "stage" mean?

SG: Basically it is when a chef goes to work in a restaurant for a day to see how things operate in another kitchen.

ATC: What are you working on now?

SG: Really concentrating on my food. I am so different from the girl who arrived at The Alamo six months ago. I want to travel and develop even more new dishes. I'm excited about what is to come.

ATC: What was the best thing about competing on Top Chef?

SG: The friends. Definitely the other chefs. It was so great to be surrounded by others who are just as inspired as you are. I can compare it to summer camp. On the first day, you are like, "Mom, I want to go home." and then at the end you are like "No! I never want to leave." I had such a good time. I never laughed so much in my life.

ATC: Well you have a great smile and you were very fun to watch.

SG: Thank you.

ATC: Sarah, we are almost out of time, is there anything else you would like to say to your fans?

SG: If you are ever in Chicago, please come to Spiaggia. Thank you to all my fans for their support. I really appreciate it.

ATC: Thank you Sarah.

SG: Thank YOU!