Cedar Rapids chef appears on season 24 of ‘Hell’s Kitchen’ with Gordon Ramsay for chance at winning $250K

CEDAR RAPIDS — “Hell’s Kitchen” is back with some new flavor from Iowa.

The FOX show, known for its intense culinary challenges at the mercy of passionate and excitable British chef Gordon Ramsay, debuted season 24 on Sept. 25 with a familiar face for many Cedar Rapids diners.

Anthony Leonard, a chef de partie at Cobble Hill, tried his hand at a theme pitting contestants from different states against each other for a chance at a grand prize of $250,000 and a prestigious position at the Foxwoods Resort Casino in Mashantucket, Connecticut.

Leonard, a Cedar Rapids native, has previously worked kitchens around the city including the Cedar Rapids Country Club, Pickle Palace, and the former Betas Restaurant for Chef Monkut Sayasit.

Leonard tells The Gazette about his experience on the show, what he learned, and how he plans to apply it in Cedar Rapids.

This interview has been edited for clarity and length.

Tune in:

Season 24 of “Hell’s Kitchen” with Gordon Ramsay premiered on FOX on Sept. 24. New episodes this season, “Battle of the States,” air Thursdays at 7 p.m. CST.

Episodes are available to stream on Hulu the day after they air.

How did you get selected for the show?

The young chef, 25, was first contacted by “Hell’s Kitchen” producers several years ago to appear on season 20 after they discovered him on social media — no auditions required.

“I ended up dropping out because I was working at a Michelin-starred restaurant and was really busy,” Leonard said.

Leonard previously worked for Roister in Chicago, a member of the esteemed Alinea Group of restaurants, as well as Claudia — both Michelin-starred restaurants that have since closed.

But the second time around, the timing was right. Season 24 was filmed in June 2024 in Mashantucket, Connecticut.

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What is this year’s theme and how does it work?

This year’s theme, Battle of the States, narrowed 50 contenders down to about 20 contestants, Leonard said — a higher number of cast members than usual for a season.

Contestants this year represent their state. Leonard is the only one from Iowa or the Midwest.

With two teams, red and blue, the season puts chefs under the pressure of living and working under the same roof with their peers.

“It was pretty crazy,” Leonard said.

No cell phones or communication with the outside world is permitted during filming — par for the course in reality TV competitions.

With one challenge per day, competitors work “dinner service” challenges monitored by Ramsay, who has a big say over what happens to chefs after each meal.

In this season, teams will nominate contestants for elimination.

“So if teammates think you did bad, you could be put up,” Leonard said. “It creates drama within teams.”

With many contestants coming from backgrounds where they run their own kitchens, interpersonal dynamics generated tension or excitement at every turn, he said.

What made you want to go on the show?

“At first, I was like, do I really want to be in the public eye like that, getting yelled at on national TV for fun?” Leonard asked himself.

But with plenty of accomplishments already under his belt at a young age, the decision was easy for him.

The chance to win a quarter of a million dollars also made it a little easier to go with his gut.

“Why not? I’ve worked in a lot of Michelin-starred restaurants where I’ve been yelled at,” he said. “I don’t think this is anything I can’t handle.”

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What was the experience like?

“At first, I was super nervous. Once I got there and was cooking, doing my thing in the kitchen, I felt at home,” Leonard said. “I saw a lot of other people take it differently among contestants.”

Some break under the pressure as others embrace the break from regular life, he said. He chose the latter.

“The best part for me was getting to collaborate with these chefs from around the country I didn’t know anything about, and see what people bring to the table based off what part of the country they’re from,” Leonard said. “It’s cool to be around different types of cuisines and seeing where I stand with these other chefs.”

Quickly, the anxiety of the new experience subsided as Leonard found confidence in his skills.

“I let that take me where it took me,” he said.

Were you surprised by anything?

Mum to production secrets and spoilers, the Cobble Hill staffer said surprises are sprinkled generously throughout the season.

But most of all, he was surprised by his “awesome” impression of Ramsay, who is often caricatured by angry outbursts and roasts of contestants making hard-to-watch mistakes.

Leonard noted Ramsay’s visible shift in focus as the show filmed dinner service challenges.

“It’s a whole different feeling, he turns into a different person,” Leonard said. “When he did get upset, it was justified. He ultimately wanted everyone to do their best, which was nice.”

Asked whether Leonard ever incurred Ramsay’s wrath, the chef de partie could “neither confirm nor deny,” laughing as he declined comment.

What has this experience taught you?

“It taught me why I’ve been doing this so long. Food can bring people together in a lot of ways. Whether it’s a competition or eating at a restaurant with friends, food is such a special thing,” Leonard said. “I have a new outlook on my career and cooking as a whole.”

He says the experience instilled team building and trust in other people — regardless of how much money is on the line.

“It’s important to trust everyone around you,” he said.

Comments: Features reporter Elijah Decious can be reached at (319) 398-8340 or elijah.decious@thegazette.com.

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