Green team executive chef Ashley Bonesio leaned in close to examine a pan of duck breasts and legs prepared by her team members. Her fellow chefs buzzed around her, one taking fresh baked tortilla chips out of an oven while another scooped an enticing spinach dip into a bowl for plating. Across the kitchen, red team executive chef Lucino Ortega brushed a pineapple glaze over pork, while his team members arranged coconut milk rice on a plate.