Iron Chef America Holiday Special: Food Network vs Cooking Channel

Masaharu Morimoto

Born in Hiroshima, Iron Chef Japanese Masaharu Morimoto trained in a sushi restaurant before moving to the U.S. in 1985 at the age of 30. After working in several restaurants, he joined the highly acclaimed Nobu restaurant in New York City, and is currently its head chef.

Bobby Flay

Bobby Flay’s versatility is evident in the multiple talents he brings to the field as a chef, restaurateur, cookbook author, and media personality.

Bobby fell into cooking at the age of 17 when he took a job at New York's Joe Allen restaurant. He so impressed the management that Joe Allen paid his tuition to the French Culinary Institute. But French cuisine was not to be Bobby's destiny. After restaurateur Jonathan Waxman introduced him to southwestern ingredients, Bobby — instantly drawn to indigenous American foods such as black and white beans, chilies and avocados — was determined to explore the possibilities of southwestern cuisine as an important and distinct culinary style for America.

Bobby works tirelessly to challenge the way Americans view and taste food – making it bold, zesty and always fun.

Watch Bobby Flay Fit and learn Bobby's fitness and healthy eating plan.

Robert Irvine

Robert joined the British Royal Navy at 15 and his skills in the kitchen soon came to the attention of his superiors. He was selected to work on board the Royal Yacht Britannia where the Royal Family and their entourages regularly dined. During his time training U.S. Navy chefs as part of a guest chef program, he worked in the White House kitchens and his creations were served to high-ranking government officials.

Ted Allen

Since 1997, Ted Allen has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. He was a finalist for a National Magazine Award for his Esquire feature on the little-known phenomenon of male breast cancer. Before joining Esquire, Ted was a senior editor and restaurant critic at Chicago magazine. He is author of The Food You Want to Eat: 100 Smart, Simple Recipes, a cookbook that features easy, all-natural recipes. Ted also serves as the spokesman for Robert Mondavi Private Selection wines. In that capacity, he works with media and consumers on wine education and food/wine pairing. He is currently the host of Food Detectives, a primetime series on Food Network, and has been a judge on Bravo's Top Chef and Food Network's Iron Chef America. Ted holds an M.A. in journalism from New York University, with an advanced certificate in the school's Science and Environmental Reporting Program, and a B.A. in psychology from Purdue University. He lives in New York with his longtime partner.

Nadia G.

She's young, funny and can cook up a storm in 3-inch cherry stiletto heels. Food Network's bad girl chef Nadia G. and her misfit crew of food correspondents look at the funny side of everyday life situations and turn them into occasions worth celebrating -- with great food and big laughs. Bitchin' Kitchen is the first-ever comedy cooking show to hit the small screen and it tastes good: From One-Night-Stand Breakfasts to Break-Up Brunches to Impress the In-laws Extravaganzas, Nadia G whips up the perfect blend of food and humor for any occasion. The focus is on accessible haute cuisine, fresh organic ingredients, and a hands-on approach that will inspire hip audiences of all ages to Rock the Kitchen!

Aarón Sánchez

Son of celebrated Mexican cooking authority Zarela Martinez, Aarón Sanchez brings passion, commitment and skills to the kitchen, making him one of the country’s leading contemporary Latin chefs. He began his career with Food Network as co-host of Melting Pot and has since appeared on multiple Food Network shows including Chopped, Chopped All-Stars, Chefs vs. City, Iron Chef America, The Next Iron Chef (season one)and Throwdown with Bobby Flay. In 2005, he was nominated as the “Rising Star Chef of the Year” by the James Beard Foundation.