Johnny Clark runs Parachute — one of the most important neighborhood restaurants in Chicago — and also Anelya, which is a Ukrainian restaurant that opened during a war and is doing things with Eastern European food that nobody expected from a chef who made his name with snacks and cheese puffs. He also, in S33E4, beat Bobby Flay at bibimbap, which is a dish far outside his primary idiom and a demonstration of what serious cooks do with serious technique.
Clark's rice crust strategy differs from the standard approach: he uses short-grain rice cooked slightly wetter than the recipe suggests, knowing the additional moisture will drive off in the hot dolsot and leave a stickier, more cohesive crust. His gochujang-based sauce is thinned with a small amount of mirin before service, which keeps it from seizing when it hits the hot stone. The egg white is partially set before the yolk breaks — he covers the bowl for thirty seconds, then removes the lid.
Parachute is a Chicago institution. Anelya is something Chicago is still figuring out how to talk about. Bobby Flay's bibimbap was something the judges figured out in about ten seconds.