Originally from Philadelphia, Pennsylvania, Jennifer Carroll is a professional chef. She studied cooking at the Restaurant School at Walnut Hill College in Philadelphia. She says her favorite summer recipe is compressed watermelon, Chesapeake Bay jumbo lump crab, fennel pollen and wild boar prosciutto chips. She was personally selected by Chef Ripert as the Chef de Cuisine of 10 Arts at the Ritz-Carlton in Philadelphia. After a long day in the kitchen, she likes to simply enjoy a great sandwich while relaxing.
This Top Chef season 6 contestant finished in fourth place, later returning to participate in the All-Star edition of the show. She was eliminated on the second episode, unable to satisfy the judges with her dish of Braised Bacon and Hard-boiled Eggs. But along with season 4's Antonia Lofaso, Carroll holds the record for Most Collective Quickfire Wins in a Season.