Philly chef Kyle Timpson wins Season 23 of Fox’s ‘Hell’s Kitchen’

The winner of Season 23 of Hell’s Kitchen, according to plan, collects $250,000 and becomes the chef at Hell’s Kitchen restaurant at Foxwoods Resort Casino in Mashantucket, Conn.

But Kyle Timpson, whose win was announced Thursday night, may not be working for Gordon Ramsay. At his watch party at 254, a club in Center City, Timpson said he was on the fence about his next career move.

“I have six months to decide,” Timpson said in a chat before confetti cannons showered the second floor of 254. “I do still want to weigh my options on doing my own thing. I would love to open my own restaurant. I’m only 30. The possibilities are endless.”

The crowd also seemed endless. Timpson, who lives in North Philadelphia and grew up in Cape May County, N.J., said he invited 225 people, and “it looks like they all showed up.”

All got hugs from Timpson, a quick-witted bear of a guy given to flashy outfits and sassy bons mots. For the cast’s first meeting with Ramsay at the taping last May, Timpson wore a pink-and-black zebra-print suit. (Ramsay: “That zebra outfit. Where did that come from?” Timpson: “My closet.”) Timpson’s ensemble for the party was a navy pinstripe suit jacket and slacks from Fashion Nova.

Attendees included workers from his previous jobs at the Moshulu, the Four Seasons, and Steak Italian Nightlife, a.k.a., SIN, which he left in July, as well as old and new friends.

“He is so downright personable, smart, and honest,” said Madelyn Koti, a classmate of Timpson’s at Atlantic Cape Community College in Mays Landing, where he studied culinary arts and pastry arts.

“He’s amazing,” said Corbin Emilio, who finished 15th this season and flew in from Appleton, Wis., for the party. “I remember in the beginning, when we were all making our signature dishes and all sorts of other stuff, his always stood out the most. He definitely deserves this, 100%.”

Timpson said the high point of the season — besides winning — was “probably yelling at Chef Ramsay’s face. You know, that’s exhilarating. It was crazy. I mean, who gets to yell in Gordon Ramsay’s face? I literally said afterward, ‘I could run through a wall right now. I don’t care if it’s uranium, vibranium, titanium, whatever. I’m going to run through that wall.‘”

Timpson said the burger challenge in Episode 5 was the hardest “because I had to make two. I used to work at Tony Beef in Galloway, [New Jersey], so I thought I had it in the bag to win the challenge, but then two burgers in 30 minutes with two different sides got to me. I didn’t score a point on either, and it was my first time losing points in a challenge, so that was stressful.”

Timpson is headed to Foxwoods this weekend for promotional appearances. Last weekend, casino security had to usher him in because he was mobbed by well-wishers.

“I went to McDonald’s the other day,” he said. “I was in the drive-thru and we just pulled up to grab a quick drink and a snack. The lady was like, ‘Wait! Are you…?’ I was like, ‘Yes.’ And then we have a chat. It was nice.”

Timpson thinks the whole celebrity thing is “kind of flattering. I love attention. If you see me, come say hi. A lot of people will message me and they’ll say, ‘I was too shy,’ and I’m like, ‘I’m not gonna kick you or say get away from me.’”

Timpson started cooking around 6 years old. “When the other kids were at home watching cartoons, I was watching the Food Network. That’s all I did.” He credits his aunt, now 101, for his cooking skills and his appreciation of dining.

Professionally, Timpson has veered from his goal of opening a “fine dining, Michelin-star worthy” restaurant. “I don’t want to do casual,” he said. “I want to do something like Forsythia or Fork. I think that’s very much up my alley. I love farm to table, but I love the ocean, so it would have to be with fish. I always used to say I wanted to do a boutique-style hotel because I love hospitality and interior design, but I’m leaning more toward restaurants.”