'Top Chef: Las Vegas' Results November 11: Robin Leventhal Eliminated

After having taken up near-permanent resident status in the bottom 3 over the course of the season, 'Top Chef' contestant Robin Leventhal finally saw her luck run out when she was eliminated in the quirky "casino tour" challenge.

The six competing chefs were asked to take inspiration for their dishes from various hotels along Las Vegas's famous Strip. Robin, who drew the Bellagio, attempted to make an "artistic" panna cotta but fell short on both presentation and execution.

The winner of the challenge was Michael Voltaggio, who was inspired by the New York - New York Hotel to make crispy boneless chicken wings.

For the duration of the season so far, she was a constant thorn in the other contestant's side. When asked whether or not the tension was an on going issue, she confirmed it was. "It was really as ugly as it looked," she told reporters on a conference call today. "It was tough. It was ironic, because I did my absolute best not to have friction. I tried to distance myself and not subject myself to the energy-but you can only go so far and your buttons get pushed."

Robin frequently cited that she often felt out of her comfort zone and was never really cooking the food she knew and loved, a fact that wasn't lost on her today. When asked about her expectations going into the show, she again reiterated this point, but was quick to point out that in the end, she strayed too far from the course.

"I had a lot of fears going into it: Can I perform? Can I produce?" she said. "It's one thing to sit on your couch and watch a Quickfire; it's another to be in the kitchen. It's not your usual space. I think my expectations were to focus on keeping myself centered and cooking what I knew. What my expectations were and what I delivered were not synonymous, unfortunately."

Still, she says that it wasn't her personality that sealed her fate, but that the other chefs training and skill levels were hard for her to match up against. "But what I found to be true was that my comfort food was not going to stand up to the wow factor of the rest of the chefs ... I don't have the molecular skills under my belt. I'm as good as a chef as Michael Voltaggio, but we're just different chefs. I have plenty [of] fans that love my food. But I think there was a huge distinction between our styles, and my style didn't feel as dynamic, which is why I think I sabotaged myself. Not recognizing the dynamism is on your plate and in your mouth, not how it got there."