Season 25 of “Hell’s Kitchen” has kicked off and Connecticut is represented not only in the location, but in the contestant roster.
Hosted for a third year at Foxwoods Resort Casino in Mahsantucket, the premiere of the new season of “Hell’s Kitchen” aired Thursday. In honor of the milestone, chef Gordon Ramsay crafted a unique theme for the season — all 18 competitors are under the age of 25.
Among the crop of talent for this season is 21-year-old Sandra LeClerc of Sherman.
Competing in the red kitchen this season, LeClerc was a FFA Food Science Studies student at Shepaug Valley School in Washington. Afterward, LeClerc graduated from Johnson & Wales University in Providence in 2025, according to her LinkedIn.
LeClerc has taken part in the Disney Culinary Program and Culinary Alumni Program, working at restaurants in Epcot as well as the Epcot International Food and Wine Festival. Since last year, LeClerc has served as a line cook at Ore Hill and Swyft in Kent.
On the debut episode, LeClerc served up a Moroccan-inspired lamb dish for Ramsay as part of her signature dish, which surprised the celebrity chef after she talked about her preference for cooking seafood. On a scale from one-to-five, Ramsay gave the dish a two, taking issue with the “mushy” consistency of the couscous. It was the lowest score
Before the end of the episode, Ramsay called LeClerc forward in front of her teammates, declaring that he was about to do something never before done on “Hell’s Kitchen” before shifting to a “to be continued” screen.
LeClerc’s fate will be revealed in the next episode of “Hell’s Kitchen,” airing on Thursday, Oct. 1.
Dining and Cooking