"THINKING chefs" Will Stewart and Steve Flood can pursue their food industry dreams after being crowned the 2015 My Kitchen Rules winners tonight.
The British mates, who now live in Sydney, beat Queensland mums Jac and Shaz by just two points to claim the reality cooking show's $250,000 grand prize.
They are the first all-male team to take the show's title.
"This is the start of something big for us," Steve said.
"We're going to go out there and get it. We're going to chase our food dream."
The two-and-a-half-hour grand final was a mammoth culinary battle which saw both teams serve up 100 plates across five courses.
After struggling to manage their preparation time during their first two courses, Will and Steve worked at a frantic pace compared to the organised mums.
But they managed to get back on track during their seafood course.
Host Manu Feildel called their red mullet with Jerusalem artichoke one of the most memorable dishes from the show's six seasons.
"We've seen a lot of cooks on this show; we've seen a lot of recipes. I think this is the one I'm going to remember for a long time, Feildel said.
The mates met after moving to Australia to work for the same investment company. Steve, 31, plans to become a chef, while his sous chef Will, 36, is happy to be his right-hand man.
"Look how far we've come. I'm super proud of what we've achieved," Will said.
After struggling to cook desserts, the mates finished on a high with their modern take on peaches on cream.
Guy Grossi called it a "thinking chef's dessert", while Colin Fassnidge had just three words: "simple, flavour, winner".
Will and Steve only found out they had won tonight along with the viewing public.
The show's producers filmed two alternate endings to ensure the result is not leaked ahead of the grand final.
Will and Steve's grand final menu
Cold entrée: Cured kingfish with yellow curry
Hot entrée: Quail with corn and jus
Seafood: Red mullet, Jerusalem artichoke and basil
Meat: Confit duck with beetroot and compressed watermelon
Dessert: Peaches and cream
Jac and Shaz's grand final menu
Cold entrée: Prawns, avocado and pink grapefruit
Hot entrée: Lamb with feta, beetroot and rosemary
Seafood: Confit salmon with roasted fennel and avocado mousse
Meat: Beef cheeks with port and celeriac puree
Dessert: Red velvet cake with chocolate and raspberries
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