New Season Premieres Mondays, June 17-August 12 on PBS
and Streaming on PBS.org and the PBS App
New Judges Tim Hollingsworth and Francis Lam Join
Judge Tiffany Derry and Host Alejandra Ramos
ARLINGTON, VA; May 7, 2024 – Today, PBS announced the eight home cooks from across America who will showcase their culinary talents in Season 3 of THE GREAT AMERICAN RECIPE, the upbeat cooking competition that celebrates the multiculturalism that makes American food so vibrant and delicious. With a wide-ranging variety of cooking styles influenced by their varied backgrounds — from Alaskan to African, Chinese to Sicilian, Southern, German, Mexican and more, Season 3’s contestants represent the unique diversity of American home cooking.
Hosted by Alejandra Ramos, Season 3 of THE GREAT AMERICAN RECIPE features two new judges and a new location. Tim Hollingsworth, award-winning chef and Los Angeles restaurateur, and Francis Lam, host of public radio's "The Splendid Table," join returning host Alejandra Ramos and judge Tiffany Derry in Nashville, Tennessee. Each week, after two challenges, the judges will determine which home cook has the winning dish and, in the final week, the top three will compete for a chance to win this year’s competition. The eight-episode series premieres Mondays, June 17 through August 12, 2024, 9:00-10:00 p.m. ET (check local listings) on PBS, PBS.org and the PBS App.
Meet the Contestants
Mae Chandran (Malibu, California) was born in Guangzhou (Canton) in Southern China. At the age of three, she and her mother left China for Hong Kong. When she was eight, Mae left Hong Kong for Fall River, Massachusetts, to join her family, who lived above the Chinese-American restaurant they operated. Although Mae was immersed in the world of cooking (specifically Cantonese cuisine) from a young age, it wasn’t until she met and married her Sri Lankan husband that she began exploring the use of more spices and more "heat" in her recipes. Now with two grown children, Mae and her husband are enjoying retirement while she keeps busy working on their garden, which has been featured in The Malibu Times, making her international award-winning marmalade, and working on her memoirs. Mae’s signature dish is her Cantonese BBQ Chicken made with chicken thighs, Chinese brown bean sauce, hoisin sauce, and sriracha sauce.
Marcella DiChiara (Franklin, Massachusetts) is a first-generation American whose passion for her Sicilian roots comes through in every dish she prepares. Her mother came to the United States with her family at age ten, and her dad immigrated to the United States in his late twenties. Growing up in Connecticut, Marcella spent every summer with her family, including her three siblings, back in Sicily. These experiences informed how she viewed cooking and the importance of family and community gathering around the table. Marcella works as an E-Commerce executive but never misses an opportunity to get in the kitchen and prepare a meal for her husband and two children. She prides herself on cooking traditional Sicilian dishes based on her mother’s recipes while using fresh, Mediterranean-inspired local produce. Marcella’s signature dish is Arancini al Ragu (Risotto Balls with Meat Sauce).
Tim Harris (Fort Mill, South Carolina) grew up living all over the world as a “military brat” until his father retired from a 27-year career in the US Air Force, and the family settled back in the Carolinas when Tim was 12. Influenced by his Dutch mother, as well as his paternal Southern Grandmama’s cooking, Tim developed an appreciation and a taste for many different types of cuisines at an early age. Now married with two children and a career in insurance, Tim uses his cooking to bring people together and spread community and positivity through his dishes. Creative and willing to try anything in the kitchen, he loves to grill, smoke meat, and feature fresh seafood from the Carolinas’ coastal waters along with bold flavors. Tim’s signature dish is his Lowcountry-Style Shrimp and Cheesy Grits.
Doug Heilman (Pittsburgh, Pennsylvania) is a training consultant who grew up on a farm in western Pennsylvania. With German roots from both of his grandfathers, Doug fondly remembers his maternal grandmother cooking what she referred to as “peasant food,” taking their traditional German recipes and making them with the produce and other ingredients they farmed. In his cooking, Doug draws inspiration from his German heritage (often utilizing his family’s handwritten recipe cards), the thriving and eclectic Pittsburgh food scene, and his husband’s Italian roots. He’s a frequent guest on local news, where he does monthly cooking segments and loves to host delectable dinner parties with his husband for friends and family. Doug’s signature recipe is Pickle-Brined Chicken Schnitzel.