Rahanna Bisseret Martinez, a 13-year-old from Oakland, finished a close second Friday night during the Season 1 finale of “Top Chef Junior.”

Martinez was edged out by 14-year-old Chef Owen Pereira of Baltimore, MD. in the gastronomic showdown.

“Top Chef Junior,” a kid-friendly spin-off of Bravo’s hit show “Top Chef,” debuted in October on the Universal Kids channel and started with some of the best chefs aged 11-14 from across the country. Over the past three months Owen and Rahanna have been put to the test in professional challenges like “restaurant wars” and the “quickfire challenge” as they rose to the top of the pack.

“These young chefs were incredible all season long, cooking their hearts out and giving even seasoned chefs like myself a run for our money with their talent,” said “Top Chef Junior” head judge Curtis Stone. “Owen has shown incredible talent all season long and we’re so proud to name him the first ever ‘Top Chef Junior.'”

The season finale brought Owen and Rahanna together in a head-to-head challenge in which they were required to cook a three-course meal representing their past, present, and future. “Top Chef” winner Brooke Williamson and alum Shirley Chung, along with fellow “Top Chef Junior” Season 1 contestants Henry and Milo, served as the sous chefs for the finalists.

The meal was judged by special guests, including two-Michelin star chef Josiah Citrin, chef Richard Blais, recurring guest judges Gail Simmons, Tiffany Derry, and Antonia Lofaso, as well as host Vanessa Lachey and head judge Stone.

In a close deliberation, Owen was awarded the coveted title of “Top Chef Junior” and a $50,000 cash prize.

According to an NBC online site, Rahanna first learned how to cook by watching American chef and TV personality Julia Child. Child, she says, was an inspiration to her and showed amateur chefs could cook just as well as professionals, something she hopes to do with children her age one day.

Throughout the show she showcased her love and passion for Mexican and Louisiana cuisine, exploring different depths of flavor and complex elegant styles.

“I really liked all the dishes I made because of the way I interpreted them. I wanted to show that Mexican and Louisiana food could be regal and refined,” she said.