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An American reality competition show in which chefs compete against each other in culinary challenges and are judged by a panel of professional chefs and other notables from the food and wine industry with one or more contestants eliminated in each episode.
In the first episode of the series we meet the 12 contestants. For the quickfire challenge they are tested in Fleur de Lys (a San Fransisco restaurant). For the elimination challenge each chef must make their specialty.
For this episode the contestants have to impress Elizabeth Falkner the owner of Citizen Cake. For the elimination challenge the turn up the heat with a "Sexy Dessert" contest for a fetish party for Mistress S.
For the quickfire challenge the contestants have to cook with octopus. For the elimination round the contestants are put into two teams: Red and Blue. They have to cook monk fish specialties for the kids at the Boys and Girls Club of America.
For the quickfire challenge the contestants are brought to a convenience store to buy ingredients for their dish. For the elimination round the contestants must create a delicious entree that can be reheated in a microwave for women at a local Junior League.
For the quickfire challenge, the contestants are brought into an isolated room with many random exotic foods. They have to guess what they are with a blindfold on. For the elimination challenge the contestants are put into pairs and have to make fusion dishes with Latin and one other type of cuisine.
For the quickfire challenge the contestants are put under some serious money restraints. They have to choose from ingredients that are put in front of them that are priced by the pound and can only spend up to three dollars, but all the food on the Top Chef pantry was free.
For the quickfire challenge the contestants must make a gourmet sandwich. The winner doesn't get immunity but a sandwich on chef Tom Colicchio's menu at his new sandwich restaurant. For the Elimination Challenge the contestants are put into teams and have to basically create a restaurant and menu. The restaurants would be set up in two different rooms in the same building, both visible from the entrance. The menus will be displayed in the waiting area so the customers can choose which restaurant they want to eat at, then rate their dining experience.
Teams compete for the chance to cater a commitment ceremony.
The four remaining contestants cook for some of Napa Valley's most respected chefs.
Contestants reminisce about the competition.
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The final two contestants compete in the last elimination round to see who will become Top Chef.
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Getting to know each other is the theme for this first round. The new crop of fifteen chefs arrives in Miami, and then they are given two challenges – one with leftovers – to introduce themselves and their cooking to their fellow contestants and the judges. Guest Judge: Anthony Bourdain. QuickFire Challenge: Create an Amuse-Bouche in 10 Minutes Elimination Challenge: Create a Surf & Turf Dish Using Exotic Ingredients
Tonight's theme is sunshine, and first the contestants must use a product of that sunshine, citrus. Then they are asked to demonstrate their catering skills at an event which requires sunshine, a gourmet BBQ party. Guest Chef: Norman Van Aken QuickFire Challenge: Create a Dish Using Florida Citrus Kingsford Elimination Challenge: Create an Upscale BBQ Dish
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Timing is the theme for this round as the 11 remaining chefs are asked to be creative with a time-saving pastry and then serve lunch to clients on a tight schedule. Guest Judge: Maria Frumkin QuickFire Challenge: Create a Dish Using a Frozen Pie Crust. Elimination Challenge: Cater a Latin Lunch for the Cast & Crew of Telemundo's Dame Chocolate.
In a special episode, Bravo's Andy Cohen sits down with past and current contestants to explore their experiences in the competition
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Jimmy Canora guests on an episode that takes to the skies when the chefs take on the dreaded plane cuisine.
Sirio Maccione guest judges a QuickFire where the chefs must recreate one of his dishes, then they must impress four more chefs, including Andre Soltner, in elimination.
The remaining chefs make the move to Aspen, Colorado for the semifinal and the decision of who the final two will be.
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The cast and contestants get together to reminisce about the season and answer questions.
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The 16 new contestants face their first QuickFire and Elimination rounds using themes from Chicago's regional cuisine.
A farmers' market takes prominence in this week's QuickFire, and an exotic location is the setting for the Elimination round as the remaining chefs cook for guest judge Wylie Dufresne.
The contestants mix it up with Rick Bayless while creating a fiesta for a community.
The remaining chefs demonstrate their aptitude with knives, and then help Richard Roeper throw a film-themed dinner. Daniel Boulud guest judges.
The dreaded taste test is back, and even before the chefs recover from it they must cater a charity event. Ming Tsai Guest Judges this week.
Simple pleasures is the theme for tonight's round as the chefs must create a dish that complements beer, and then throw a tailgate extravaganza for fans of the local team. Guest Judge: Paul Kahan – Elimination Challenge Guest Judge: Koren Grieveson – QuickFire Challenge QuickFire Challenge: Create a Dish that Pairs Perfectly with Beer Elimination Challenge: Cater a Tailgating Party for Chicago Bears Fans
The chefs begin with a sugary challenge, and then move to the historic Second City Theatre where their improvisational skills will be tested by masters of the art – one of the resident troupes. Johnny Iuzzini from Jean Georges restaurant guest judges.
The microwaves are back, and this time the contestants are to make a healthy meal using a single main ingredient. Chef Art Smith, owner of Table 52 in Chicago performs guest judge duties.
The remaining chefs' knife skills are challenged again, followed by a wedding reception challenge which might bring the blades out for an entirely different purpose.
Salad, one of the least respected dishes by chefs, takes center stage tonight as the contestants are challenged to reformulate it, then they continue with the healthy kick by trimming calories and all things bad from a classic entrée.
It's all about service tonight as the chefs work the line during a breakfast rush at a diner, and then create their own restaurants from scratch. Washington, D.C. Chef and restaurant owner José Andrés guest judges. QuickFire Challenge: Work a Short Order Egg Station Elimination Challenge: Restaurant Wars Guest Head Judge: Anthony Bourdain
The remaining chefs' butcher skills are tested, and then they must use the cut of meat they made. Guest judge Rick Tramonto, a Chicago chef and restaurant entrepreneur.
There are four chefs and only three spots for the final round, and the contestants know it as they travel to Puerto Rico for the next two challenges. Guest Judge - Wilo Benet QuickFire Challenge: Make Two Frituras featuring Plantains Elimination Challenge: Use a Whole Pig to create Dishes for a Governor's Mansion Event
The finalists cook "the most important meal of their lives" for the judges to determine which will be crowned Top Chef. Guest Judges/Sous Chefs: April Bloomfield of The Spotted Pig Dan Barber of Blue Hill and Eric Ripert of Le Bernardin Restaurant Special Guest Judges: Alfredo Ayala and Tim Zagat Final Challenge: Create a traditional four course tasting menu
Season four cast and judges gather to reminisce and learn the winner of the fan favorite contest.
One chef is eliminated in a three-round quickfire involving apples. The remaining chefs create dishes representing the ethnic cuisines of several New York neighborhoods.
After re-inventing the hot dog for the quickfire challenge, the chefs cook and serve lunch at Tom's flagship restaurant, Craft.
For the quickfire, the chefs recreate dishes from the Top Chef cookbook. In the elimination challenge, they cook Thanksgiving dinner for the Foo Fighters at the band's tour stop in Syracuse, N.Y.
After creating a breakfast amuse-bouche for the quickfire, the contestants compete in a live food demonstration challenge in order to earn a booking on "Today."
For the quickfire, chefs must identify ingredients in a dish. For the elimination challenge, the contestants cater a bridal shower for judge Gail Simmons.
Domestic guru Martha Stewart oversees the quick fire challenge in this holiday-themed edition. Then, actress Natasha Richardson is the guest judge when the cooks cater a Christmas cocktail party in which the proceeds go to the AIDS research.
The chefs must create a sweet dish without using sugar (guest judge: chef and restaurateur Jean-Christophe Novelli). In the elimination challenge, chefs prepare a family-style meal for blind judging.
Contestants shop for fresh ingredients at a farm and then create a dinner for the farm workers.
Two teams have 24 hours to design and open competing restaurants.
A Super Bowl cook-off against seven all-stars from previous seasons.
After a three-round fish filleting tournament, the contestants cook at Le Bernadin where their final product will be judged by chef Eric Ripert.
Wylie Dufresne judges a quickfire challenge of egg dishes. For the elimination challenge, the five remaining chefs each cook a "last supper" dish requested by a culinary superstar.
The season finale finds the chefs traveling from New York to New Orleans. While in the "Big Easy" they will be challenged to kick it up a notch when celebrity judge/chef Emeril Lagasse stops by to appraise their culinary skills.
Set in New Orleans, season 5 ends as the winning chef is revealed.
Andy Cohen hosts a candid gathering of season five's chefs and judges.
17 fresh chefs infiltrate sin city to take on culinary challenges in the season six premier.
The male chefs and the female chefs compete in a battle of the sexes in catering a poolside bachelor and bachelorette party.
The chefs will be creating meals for the US Air Force Thunderbirds, the most renowned aircraft demonstration squadron.
The contestants pair up to create the perfect French dish for acclaimed chefs Joël Robuchon, Daniel Boulud, Hubert Keller, Laurent Tourondel and Jean Joho.
The contestants cook with cactus, sleep under the stars, and prepare a menu for Las Vegas cowboys; chef Tim Love serves as a guest judge.
The contestants deconstruct a classic dish for magicians Penn & Teller. Chef Michelle Bernstein serves as a guest judge.
A slot machine determines the guidelines for the quick-fire challenge; the contestants prepare a special dinner for members of the Macy's Culinary Council.
The chefs head to guest judge Charlie Palmer's Aureole restaurant to host a ``Pig and Pinot'' event.
Chef Rick Moonen's restaurant is taken over by the contestants and then he serves as their guest judge.
The chefs head to Las Vegas to visit "Craft Steak" and cook for actress Natalie Portman and friends.
Past chefs recount their favorite moments from the series.
The chefs must make the perfect breakfast in bed dish. Nigella Lawson serves as guest judge.
A challenge based on the Bocuse d'Or. Guest judges include Jerome Bocuse and Thomas Keller.
The final four chefs compete in Napa Valley to determine who will be the final three.
The final three chefs attempt to earn the title of 'Top Chef.'
Chefs and judges reminisce about the season and answer viewer questions.
The season will include 17 contestants, as in prior seasons. Eric Ripert will replace Toby Young on Top Chef's judging panel. The new chefs introduce themselves by cooking a dish that best represents their home districts while layering in their own signatures.
The chefs are asked to do their part to help end childhood obesity and support First Lady Michelle Obama's "Let's Move!" national initiative by serving a healthy lunch at a local middle school. Guest Judge: White House chef Sam Kass
The dreaded desserts take up the Quickfire where the chefs must make a pie from scratch, and then it's off to Capitol Hill where they are tasked with creating a perfect grilled picnic for the interns there
Padma's baby is hungry, so tonight's Quickfire requires the contestants to create food to tempt Krishna's budding palate. Next, they are paired together for breakfast, lunch and dinner in the in-room dining kitchen.
Fresh is best tonight as the chefs gather crabs for the Quickfire, and then travel to a Virginia farm where its bounty will supply the ingredients for dinner.
The chefs are divided into teams to concoct entrées in a form best served cold.
The contestants prepare lunch for the movers and shakers at one of the city's most famous restaurants.
The chefs test their version of Ethiopian cuisine with Top Chef Masters' Marcus Samuelsson, and then must create a dish inspired by one of the foreign embassies there in the district.
The most anticipated and, arguably, the hardest challenge of the competition returns as the remaining chefs divide into two teams to conceive and debut their restaurants.
The chefs are asked to take common recipes and create their own completely original redesigned dish.
The contestants take on America's favorite pastime when they take over the concession stands at the Washington Nationals' home, Nationals Park.
The chefs are tasked with adding flavor to the food American astronauts eat. The final taste test will take place off-planet.
The competition moves to Singapore as the chefs are winnowed down to the final three.
The remaining three chefs attempt to cook the best meal of each of their lives hoping to be named Top Chef.
The cast and chefs gather together with, you guessed it, Andy Cohen to review the season and maybe dish a little nonsense with the host.
Bravo's Top Chef congregates a dream team of 18 past cheftestants who nearly won the title to return to see if they have what it takes. The 2010 Primetime Emmy Award-winning Top Chef returns to New York City for Season 8 with host Padma Lakshmi and head judge chef Tom Colicchio, alongside judges Gail Simmons and new this season, best-selling author and chef, Anthony Bourdain.
Joe Jonas challenges chefs to create a snack for children; breakfasts inspired by a dinosaur's diet.
A mise-en-place relay race; chefs cook in four of New York's finest restaurants.
The chefs unexpectedly find themselves without even their knives when they are asked to make stuffing. Next up is catering an event at the U.S. Open.
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Contestants are taken on a fishing expedition.
Fish fillet contest; chefs must open ``one night only'' restaurants in New York City.
Designer Isaac Mizrahi judges. Contestants are judged on presentation and plating; traditional three-course Italian meal.
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It’s a Sesame Street kind of day when the chefs find themselves cooking to please Muppet palates. Next they are tasked with making a dish at a Target store.
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The chefs need to make something out of nothing; the contestants head to Ellis Island, where they must make a dish based on their heritage.
The chefs set sail for the Bahamas, and each participates in a culinary duel against the person who was crowned the winner during their first stint on the show. Later, they create meals for Bahamian royalty, but it's a royal pain with limited cooking equipment.
The contestants cater a yacht club's anniversary party, but only after they have gone conch fishing.
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The remaining two chefs have no time to digest what just happened as their final challenge is immediately announced. The 2 finalists choose their sous-chefs... blindfolded!
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29 chefs gather at the Alamo in San Antonio, Texas, to compete for 16 slots in the 9th season of Top Chef. Tonight they are divided into three groups and must master their challenge to move forward. Some will know their fate immediately and receive a chef coat or be sent home. Others will be on the "bubble" and must compete and be judged again before they know their fates. Yes, it's bigger in Texas, but it's also hotter and harder, too. Group 1 Qualifying Challenge: Prepare a Dish Using One Cut of a Pig Group 2 Qualifying Challenge: Prepare a Dish Using the Same Ingredient
Night two of heats for the coveted contestant spots starts with 10 competitors, 10 ingredients, and only five chef coats left. Once again, those who excel in the challenge get a coat immediately, and those who bomb are sent home. The remaining hopefuls on the "bubble" participate in a cook-off for the last coats against last week's four still waiting for their second chance. Also, tonight the first chefs are awarded an opportunity to get back into the race when they are sent to the sister series Top Chef: Last Chance Kitchen.
The chefs are asked to create a dish using rattlesnakes. Later they cater a girl's quinceañera celebration.
The contestants provide food for the local rodeo and its audience.
The chefs must create a dish using what they can find in a standard survival kit, then they have to shift gears and cater dinner to high society.
The contestants prepare steak for some of Texas' most discerning palates, at least beef-wise, the attendees of the Cattle Baron's Ball.
The contestants must cook for an all-star table of chefs whose avocation is hunting.
The chefs must adapt quickly when their cooking mashes up with social networking and they begin receiving dish notes via Twitter. Later, they will each be able to pay homage to an influential teacher when they are asked to create dishes in the teachers' honor.
The chefs combine learning with cooking tonight when they use Nathan Myhrvold's Modernist Cuisine to influence their Quickfire dishes. Next, they team up for a barbecue cook-off where the diners determine the winning team.
The still-standing chefs sharpen their knives for the time-honored fan-favorite "Restaurant Wars" test. The all-encompassing culinary challenge tasks them to create an eatery, from its signage and logos to its menus and meals. The chefs prepare their dishes as quick as they can but the servers are having problems understanding where they need to go.
The Quickfire is on the move, except it's the ingredients that are moving—by train. Next, the chefs must access the darkness inside of them when they are asked to create "evil" on a plate.
The chefs race against time to finish prep work for a meal. Later, they serve up cuisine at a food-drive block party. Guest judge: Cat Cora.
In this week’s Quickfire, Pee-wee Herman stops by and the chefs are tasked to create his favorite breakfast dish – pancakes! But this isn’t any old pancake. The Chefs are challenged to be as creative as possible when making their batter, toppings and presentation. In "Pee-wee’s Big Adventure,” Pee-wee learned a lot about searching the streets and asking for help. For the elimination challenge, the chefs are set loose in downtown San Antonio with a bike and $100, where they must find their ingredients and create a dish for Pee-wee’s dinner party. Pee-wee Herman joins Gail Simmons, head judge Tom Colicchio, and host Padma Lakshmi at judges’ table.
In this week’s Quickfire, the chefs must use their sense of touch, smell and taste to navigate through the pantry to gather ingredients for a dish while blindfolded. In a twist, the winning chef from Top Chef: Last Chance Kitchen will re-enter the competition and join the remaining four chefs in the elimination challenge, where the chefs must create a delicious dish that will impress their mentors. Host Padma Lakshmi, along with Hugh Acheson, Gail Simmons and head judge Tom Colicchio will determine which final four chefs will advance to the finale.
The final 4 chefs arrive in Whistler, British Columbia, for a Top Chef twist on the Olympic games. From cooking on the world’s fastest gondola to a biathlon that requires marksman like precision to get the best ingredients, the chefs will need to have the concentration of a true culinary Olympian to advance to the next round in Vancouver.
Asian Masters lend a hand in a tag-team-style Quickfire. The final 3 chefs must create a dish and cocktail that fuses the concept of fire and ice into one cohesive dish, a culinary testament of their journey from blazing Texas heat to blistering Vancouver cold.
For the final challenge, each chef will take over a restaurant in Vancouver where they will have the chance to design a four-course meal for the judges and unbeknownst to them, friends and family.
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Top chefs arrive in Los Angeles in the opener of Season 13, which will feature the foodies competing in six cities across California. Here, they try to wow food critics and reporters under the Hollywood sign.
The foodies must open distinct pop-up restaurants in various Los Angeles neighborhoods. Appearing: chef and pop-up impresario Ludo Lefebvre.
The chefs visit Santa Barbara, where they pick up fresh sea urchin for use in a challenge. Later, a surf-and-turf war erupts.
Palm Springs, Cal., is the destination for culinary competition. Here, the chefs use solar-powered stoves in the desert, then prepare dishes on a famed golf course. Appearing: John Besh and Mary Sue Milliken.
Top dishes for dates are served up by the chefs in Palm Springs, Cal. Later, they cater a wedding for 25 gay couples. Appearing: model Chrissy Teigen and foodie Art Smith.
The chefs head to San Diego and cook up high-end fish tacos. Then, they prepare dishes to complement handcrafted microbrews. Appearing: chef Javier Plascenia.
The chefs return to Los Angeles to celebrate the series' 10th anniversary. A restrictive challenge limits them to 10 ingredients, then they walk down memory lane by creating a dish that represents who they were 10 years ago. Appearing: Michael Voltaggio; Antonia Lofaso; Mei Lin Hua; and Nancy Silverton.
The chefs participate in a plating challenge by preparing visually appealing dishes using only snack food. Then, they cook for diners at a black-tie, finger-food event called Beefsteak. Appearing: Colin Hanks; Max Silvestri; Matt Selman; Jacques La Merde; and Neal Fraser.
The iconic "Restaurant Wars" challenge ensues, with the chefs opening eateries for both lunch and dinner services.
The "Restaurant Wars" challenge progresses with the chefs serving up dinner, during which everything from concept and food to service and consistency will be appraised.
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A showdown includes woks when the chefs visit San Francisco's Chinatown. Later, they must
San Francisco is the setting when the competing foodies cook for chef Traci Des Jardins. Later, they try to wow master chef Hubert Keller, the judges and San Francisco culinary elite with cuisine inspired by the restaurant Fleur de Lys.
The chefs land in Las Vegas and participate in a high-stakes challenge of cards and cuisine. Later, they must conjure culinary magic for illusionist David Copperfield.
The top chef is crowned in the Season 13 finale. Before that, the final two culinarians must prepare the meal of their lives for their mentors and fallen colleagues. Appearing: Emeril Lagasse; Dominique Crenn; Jonathan Benno; Hubert Keller; Charlie Palmer; and Jean-Georges Vongerichten.
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A diverse group of chefs enter the Top Chef kitchen in Denver and are immediately put to work, tasked with making a pot luck dish to introduce themselves to the judges and their fellow competitors. Then the cheftestants prepare their modern take on a meat and potatoes dish for a blow-out block party in Larimer Square with 200 diners and Denver's biggest culinary names, including Hosea Rosenberg, Troy Guard, Frank Bonanno and Gregory Gourdet. The chefs learn the importance of the phrase 'first impressions are everything.'
In one of Top Chef's signature Quickfires, the chefs battle against each other in a fierce Mise En Place relay. Then, acclaimed local Chef Alex Seidel invites the group to his farm to learn about his take on farm-to-table cuisine. There, they are tasked with creating a progressive meal incorporating a mystery ingredient from the farm into each dish. In this first team challenge, the sparks fly as the chefs get to know each other.
In a Sudden Death Quickfire based on the iconic Denver omelet, the intensity in the kitchen is egg-ceptional as one chef completely cracks under the pressure in one of the most gut wrenching eliminations in Top Chef history as judged by Padma, Tom and Chef Lachlan Patterson. Then, the cheftestants tap into their college palates as they make dishes in food trucks for students in Boulder. Internet sensation, Logan Paul helps wrangle the diners and Chef Hosea Rosenberg joins the judges for indulgent, hangover inspired food.
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Cooking for Michelin-starred chef David Kinch adds pressure to an already stressful Sudden Death Quickfire based on edible flowers. The chefs host the ultimate tailgate party at Sports Authority Field at Mile High, the home of the Denver Broncos.
The chefs put their scariest nightmares on a plate in dessert form during a Quickfire set at the iconic Stanley Hotel, the site that inspired Stephen King's "The Shining." The chefs offer a dish to John Hickenlooper, the governor of Colorado.
In breathtaking Telluride, the Chefs embark on the first leg of the finals. As they walk down the quaint Main Street they are quickly reunited with the winner of Last Chance Kitchen, and the new group of five face Padma, Tom, and Chef Wylie Dufresne. For the Quickfire challenge, they are tasked to make a dish incorporating the old saloon slinging medicinal beverage, sarsaparilla. Then the chefs cook at Alpino Vino, a fine dining restaurant at the highest elevation in North America, where they prepare a dish that must include a baking element. And no chef knows the difficulty of cooking in high altitude locations like Michelin-star recipient Chef Paul Liebrandt who has cooked in the Swiss Alps.
The Voltaggio brothers reunite on the show for the first time since competing against each other. Their first task is judging the Rocky Mountain Oyster Quickfire. Then, they reunite the chefs with surprise visitors from home in an emotionally charged Elimination Challenge, where one chef will pack their knives before the next leg of the finals in Aspen.
Before the chefs can prepare the catch of the day, they must first actually catch it; the only thing standing between the chefs and the Grand Finale are 200 plates for the chefs and food connoisseurs attending the Food & Wine Classic.
The final two chefs cook the meal of their lives in an effort to take home the ultimate title and prize; the chefs need to impress not only the judges but also culinary superstars Nancy Silverton, Jonathan Waxman and Curtis Duffy.
In Kentucky, 15 chefs are off to the races at Churchill Downs for the the ride of their lives; the chefs must make a dish that will appeal to a crowd of 200 at a Kentucky Derby party; Churchill Downs' own chef David Danielson serves as guest judge.
A pregnant Gail Simmons asks the chefs to feed her cravings; the chefs head to Makers Mark, the oldest U.S. distillery, to put their spins on a meal full of Kentucky classics, including burgoo, Benedictine, mutton, hoe cakes, and dumplings.
Richard Blais and Brooke Williamson present a Quickfire challenge; chef Eric Ripert sits down with the chefs to enjoy a traditional French Christmas dinner; Padma tells the chefs they're missing the final part of the tradition of Le Revillon de Noel.
The Restaurant Wars challenge comes early this year; first, the chefs duke it out in an amuse bouche-based Quickfire; with 12 chefs remaining, three restaurants battle for victory; Tom makes an announcement that leaves the chefs breathless.
The Restaurant Wars causes drama and mayhem; Tom announces a double elimination piling on even more pressure; chefs Karen Akunowicz and Nina Compton join the restaurant crawl along with Nilou Motamed and guest judge Caroline Styne.
The chefs walk in on an epic battle of Last Chance Kitchen and are drafted into the fight; once Tom declares a winner, the chefs begin a challenge making dishes based on Prohibition Era cocktails; chef Ken Oringer joins for a Roaring Twenties party.
Actress Lena Waithe challenges the chefs to make a trademark Kentucky dish known as the Hot Brown; chef Nancy Silverton and butcher Dario Cecchini break down a whole cow for the chefs to utilize along with locally-sourced ingredients.
For an elimination challenge, the chefs are split into teams and tasked with throwing houseboat parties on Lake Cumberland; chef Emeril Lagasse joins Padma, Tom and Nilou, along with Capts. Sandy and Lee from "Below Deck" for houseboat hysteria.
The chefs take a road trip to Nashville and cook on the stage of the Grand Ole Opry for country music artist Hunter Hayes. Then, they have to dig deep to create a dish inspired by a vibrant music memory. Next, the chefs work on a plate for a full table of Nashville food and some music personalities, including Caleb Followill, model Lily Aldridge, and Chef Jonathan Waxman.
"Top Chef" alum Ed Lee drops by for a Quickfire that's part trivia, part culinary creativity; Coach John Calipari and the Kentucky Wildcats host a concession-stand cook-off in Rupp Arena; Food & Wine Editor-in-Chief Hunter Lewis joins the judges.
The chefs take a turn at fried chicken; chef Art Smith judges a secret herbs-and-spices blind taste test ahead of the Quickfire fry-off; after the finger-licking goodness, the chefs turn their attention to boxer Muhammad Ali, aka the Louisville Lip.
Tom ambushes sleeping chefs and challenges them to make a dish using ingredients harvested from their gardens; for the last elimination challenge, the chefs bid on luxury ingredients at a thoroughbred horse auction house.
The final five chefs travel to the Chinese territory of Macau; Graham Elliot, who has a restaurant in Macau, introduces the chefs to a market full of fascinating ingredients and challenges; the chefs throw a party celebrating the Chinese New Year.
The final four chefs must cook with the smelly durian fruit; the chefs get a tutorial on the traditional cuisine of Macau; for the elimination challenge, the chefs are tasked with blending their own heritage with Chinese flavors.
It's the final showdown; the three remaining chefs must create the best four-course meal of their lives; Tom reveals in a twist that only two chefs will get the chance to serve their full menu; only one chef will emerge victorious.
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To celebrate the 20th season, "Top Chef" returns for an international showdown in London; sixteen competitors, including previous winners and finalists, face off in the fiercest showdown the culinary series has seen.
In the Quickfire, the chefs are challenged to make an amuse-bouche with unexpected ingredients that must fit on a Ritz cracker; the competition heats up as the chefs head to Alexandra Palace, where they must create rice dishes for 100 guests.
In lieu of a Quickfire, Tom and Gail surprise the chefs with an old-fashioned pub crawl around central London; in teams of two, the chefs are tasked with re-creating and elevating a classic pub dish; two chefs will pack their knives.
The chefs are tasked with creating a beloved English classic: the biscuit; the chefs head to Tottenham Hotspur Stadium for a football-themed team challenge; the teams that succeed are safe while the rest are relegated and must compete again.
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