Top Chef

The chefs pick an ingredient from the pantry and are tasked with preparing a dish while also incorporating the judges' surprise ingredients; for the Elimination Challenge, the chefs prepare dishes that highlight Canada's five diverse regions.

Actor Sarah Levy joins Kristen and Gail for the Quickfire Challenge, tasking the chefs to put their spin on Canada's famous poutine; for the Elimination Challenge, Daniel Boulud joins the judges' table as the chefs team up to create a brunch.

The chefs must make their own version of a Jamaican patty as a Quickfire Challenge and create dishes best served cold or risk elimination.

Actor Michael Cera joins Kristen in the kitchen for the Quickfire Challenge, where the chefs' trivia skills are put to the test; for the Elimination Challenge, the chefs must put their own spin on some of Canada's most iconic confections.

The chefs are taken by surprise when a Last Chance Kitchen chef joins the competition; the chefs' collaboration skills are put to the ultimate test as this time is a double elimination.

Top Chef Masters alum Susur Lee and Jet Bent-Let join Kristen for the Quickfire Challenge, where the chefs must create a dish using a limited amount of ingredients; for the Elimination Challenge, the chefs must create dishes that highlight pickles.

For this week's Quickfire Challenge, the chefs must create a dish with an ingredient using only the toughest stains as their clues. Then, in a high-stakes pizza party, the chefs must create pies that are outside of the box to impress guest judges Michelin star chef Wylie Dufresne and Top Chef All-Star alumn Spike Mendelsohn, who join Kristen, Tom and Gail at the judges' table.

There is no Quickfire as the chefs take on the famed Restaurant Wars elimination challenge; the chefs are tasked to create two restaurants; Kristen, Tom and Gail are joined by Top Chef alum Nina Compton and Top Chef Canada judge Janet Zuccarini.

Kristen is joined by Tom, Gail and chef and professor Ilona Daniel as the chefs are tasked with flexing their culinary mussels; the chefs face their fears in this stunt-driven Elimination Challenge.

Comedian Punkie Johnson tests the chefs' creativity when they're asked to create a dish using only items found in a Canadian convenience store; the chefs pay homage to the four seasons using only produce from Montreal's rooftop gardens.

The six remaining chefs set off to Calgary where they are greeted by the judges; making pancakes for 50 diners; the chefs are tasked with creating dishes that feature beef and local berries, hoping to impress a table of culinary tastemakers.

Guest judges Brenda Holder and Tracy Little teach the remaining five chefs how to forage the ingredients in the Canmore Forest; to secure their spot in Italy, the chefs will have to impress the judges by utilizing their foraged items.

For the chefs' last quickfire challenge of the season, they're tasked with creating a classic Milanese dish and a feared dish, risotto; the chefs compete in a three-part, head-to-head culinary battle while receiving some help from Olympic athletes.

For their last elimination challenge, the final three chefs must create the best progressive four-course meal of their lives; with the help of their sous chefs, the finalists must pull out all the stops to impress an esteemed table of diners.

Top Chef heads to Wisconsin with 15 new chefs, new rules and new host Kristen Kish. With no Quickfire Challenge this week, Kristen, Tom and Gail each task five chefs with cooking a dish they believe is a worthy test of being a good chef. 

Top Chef Colorado winner Joe Flamm joins Kristen for the Quickfire Challenge.

The chefs must make a dish featuring Door County cherries and a mystery ingredient; for the Elimination Challenge, the chefs put on a Cheese Festival where each chef will be responsible for creating a dish featuring one of 13 different cheeses.

The chefs hit the road and take the Frank Lloyd Wright trail to Madison; for the elimination challenge, the chefs are tasked with creating dishes in teams of two that feature duality and celebrate Frank Lloyd Wright's legacy as "America's Architect."

While in Madison, the chefs receive a message alerting them that they'll be shopping for their quickfire challenge, but they do not know what the challenge is.

A Last Chance Kitchen surprise changes the game; Milk Bar's Christina Tosi joins Kristen for a sweet Quickfire that requires the chefs to create a dairy-forward dessert; the chefs must serve a dish that exemplifies chaos cuisine.

Bryan Voltaggio joins Kristen for a two-part Quickfire Challenge testing the chefs' flambé and charring skills. Amar Santana heads to the kitchen with the famous Milwaukee Brewers Racing Sausages. For the Elimination Challenge, the chefs divide into two teams and compete in a head-to-head race at American Family Field (home of the Brewers) where they'll serve sausage-forward dishes to a panel of experts, including former Brewer Ryan Braun and actress Brittany Snow.

There is no Quickfire as the chefs prepare for the highly anticipated Restaurant Wars elimination challenge. Split into two teams, the chefs are tasked to conceptualize and create two restaurants that feature a three-course progressive menu with at least two options for each course. Kristen, Tom and Gail are joined by "Top Chef" winner Stephanie Izard and "Top Chef" alum Kwame Onwuachi at the judges' table.

Kristen is joined by judges Tom and Gail for this week's Quickfire Challenge as the chefs are tasked to create dishes featuring cranberries in a unique way. The chefs are then treated to a special meal prepared by celebrated Indigenous chefs and guest judges Sean Sherman and Elean Terry. For the Elimination Challenge, the chefs must prepare modern dishes using only indigenous ingredients.

The chefs participate in a meat raffle; the chefs host a Door County fish boil to 100 hungry guests.

A familiar face returns; Tom cooks up a dish that Kristen and Gail can't resist; Curtis Duffy.

For the Quickfire challenge, the chefs undergo a blind taste test where they must identify as many ingredients as they can. Guest judge Paul Bartolotta joins the host judges.

For the Quickfire Challenge, the chefs are challenged to create a dish using fish and cheese. Kristen, Tom, Gail and Helim Smeulders preside as judges.

The three remaining chefs must create the best four-course progressive meal of their careers; the chefs will present their dishes to a lineup of culinary greats.

To celebrate the milestone 20th season, Top Chef returns for an epic international showdown with World All-Stars in London. Sixteen of the greatest competitors, including winners and finalists, representing 11 different Top Chef iterations around the globe face off in the fiercest showdown the culinary series has seen. For their first Quickfire Challenge, the chefs pair up and combine ingredients to cook a dish featuring U.K. seafood. Then, in the first Elimination Challenge, the chefs must create vegetable-forward dishes where protein serves as the accompaniment. Padma Lakshmi, Tom Colicchio and Gail Simmons return as judges, and joining them as the first guest judge of the season is legendary Michelin-star chef Angela Hartnett.

In the second Quickfire, the chefs are challenged to make an amuse-bouche that must fit on a Ritz Cracker. With a display of unexpected ingredients, the chefs must quickly find a way to incorporate three different items all onto one cracker. Two-star Michelin chef Santiago Lastra serves as guest judge. The competition heats up, and the chefs head to Alexandra Palace, where they must create dishes featuring rice for 100 guests. Cooking rice on Top Chef is risky business, and cheftestants from all around the globe must rise to the occasion to cook with this simple ingredient and showcase their culinary skills, diverse roots and international influence. Joining Padma, Tom and Gail for this challenge is Lorna Maseko, host of Top Chef South Africa.

In lieu of a Quickfire, Tom and Gail surprise the chefs with an old-fashioned pub crawl around Central London. Pints are consumed and food is devoured until the judges reveal the Elimination Challenge. In teams of two, the chefs are tasked with recreating and elevating a classic pub dish. And to top the pressure, two chefs will pack their knives. Guest judges Brett Graham and James Cochran join Padma, Tom and Gail as well as a room full of guest diners.

Master chocolatier Paul A. Young joins Padma to judge the Quickfire Challenge. They task the chefs with creating a beloved English classic: the biscuit. The chefs head to Tottenham Hotspur Stadium for a football-themed team challenge. They must impress guest judges Aquiles Chávez and Tottenham's own Ledley King in up to three rounds of fast-paced challenges featuring favorite English ingredients. The teams that succeed are safe, while the rest are relegated and must compete again. In the final round, the three chefs from the losing team will battle it out. Who will be safe, and who will be kicked to the sidelines?

In this week's extra-sweet Quickfire, the chefs are tasked with creating a celebratory dish featuring honey and mead in order to win over Padma and guest judge Adam Handling. Then, the chefs escape the city and head to the Kent countryside. The cheftestants create a festive family meal featuring their favorite holiday dishes for judges Padma, Tom and Gail, along with Top Chef Mexico judge Martha Ortiz.

The chefs are shocked when they discover this week's Quickfire Challenge is the midseason finale of Last Chance Kitchen. They enjoy afternoon tea as they help Padma and Tom decide on who should return to the competition. The chefs take a trip to Highclere Castle for the Elimination Challenge, where they must work together to create and serve an elevated picnic basket. Will the teams be able to produce high-end picnics that can impress Padma, Tom, Gail and guest judge and notable pastry consultant Graham Hornigold? Who will be asked to pack their picnic basket and go?

The chefs are in for a surprise when they walk into the Top Chef kitchen and see Gaggan Anand, praised as one of the world's best chefs, as their guest judge. For the Quickfire Challenge, they must take a page from Gaggan's playful menu and create a dish inspired by an emoji. For the Elimination Challenge, they're tasked with taking inspiration from one of Gaggan's famous dishes and creating a plate with a message that's visually stunning and can be eaten without utensils.

Guest judge Judy Joo surprises the chefs by challenging them to create delicious street food-inspired dishes. For the fastest Elimination Challenge in series history, the chefs must get inspiration from the new Fast X movie for the largest and fastest mise en place race. Top Chef Canada judge David Zilber sits in as the guest judge along with Padma, Tom and Gail.

It's Restaurant Wars, and this season, the perennial favorite is back with a twist! The chefs split into two teams of four and are tasked with creating a restaurant concept and tasting menu. To add to the pressure, they must debut their restaurants at three Michelin-starred Core by Clare Smyth, and the judges will have a full view of the kitchen. Unbeknown to the chefs, Jimi Famurewa, the Chief Restaurant Critic for the Evening Standard, is seated in the dining room and later joins Padma, Tom and Gail at the judges' table.

There's nothing like preserved fish in the morning, which is exactly what the chefs have to cook with for this week's Quickfire Challenge. The chefs enjoy a night off as famed chef Asma Khan treats the cheftestants and Padma to an Indian thali dinner. For the Elimination Challenge, they must use six different flavor profiles to create their own Thali platter to impress a panel of chefs from India and judges Padma, Tom and Gail.

Coming into the final stretch before the finale. It's full steam ahead as the remaining six chefs are tasked with creating a steamed dish for their Quickfire Challenge. In one of the hardest Elimination Challenges yet, the chefs are put in teams of two and must create not one, not two, but three different Wellingtons to serve 20 diners, along with Padma, Tom and Gail. The two chefs from the losing team will pack their knives.

As the journey in London comes to a wrap, the final four chefs welcome back the winner of Last Chance Kitchen. For this week's Quickfire, the chefs are joined by guest judge Sam Bompas, who challenges them to create a dish featuring jellies and molds. For their final Elimination Challenge in England, they're tasked with creating trompe-l'œil dishes, where the plates must literally fool the eye and taste like something completely different than what they look like. Who will make it to the finals in Paris, and who will bid adieu?

The final four land in Paris, the culinary capital of the world and home of the 2024 Olympics. In the Quickfire, they compete in the infamous Wall Challenge. Unbeknownst to them, their partners are no strangers to competition and are U.S. Olympic and Paralympic athletes. The chefs must work with their mystery partners to create identical plates in hopes of impressing Michelin-starred guest judge Greg Marchand. For their final Elimination Challenge, they must create a Michelin-worthy dish using one of France's most humble ingredients: the Champignon de Paris. To help determine who will make it to the finale is a star-studded table of diners.

The finalists are on top of the world as they've made it to the finale in Paris. The final three will have the opportunity to cook the meal of their lives for Padma, Tom and Gail, along with a table of culinary luminaries. The guests include Marcus Samuelsson, May Chow, Daniela Soto-Innes, Clare Smyth, Simon Rogan, Ángel León, Food & Wine magazine's Hunter Lewis, Michelin Guide's International Director Gwendal Poullennec and "Top Chef France" Judge Hélène Darroze. The chefs lay it all on the table in their final challenge, but only one will take home the ultimate title of "Top Chef" World All-Star.

Fifteen of the country's best chefs arrive in Houston, Texas, ready to fight for the title of "Top Chef." The opening Quickfire proves to be the toughest first challenge to date when the chefs must team up to create a cohesive dish that showcases each of their styles, but cannot speak to each other during the cook. The stakes only get higher for the Elimination Challenge as the chefs must perfectly cook primal cuts of beef for a table of distinguished Houston chefs including, Robert Del Grande of The Annie Café as well as Top Chef alums Dawn Burrell and Kristen Kish.

The chefs are challenged in the Quickfire to put their own spin on the Tex-Mex classic queso, judged by local legend Chef Irma Galvan. For the Elimination Challenge, the competition heads to the field of a high school football stadium. Working in two teams of seven coached by all-star alumni Sam Talbot and Dawn Burrell, they'll create seven carb-loaded dishes that will be served in a head-to-head battle. The team that scores a touchdown first wins. Tom, Padma and Gail will be joined by award winning Chef Chris Shepherd and Top Chef Charleston winner Brooke Williamson at the judges' table.

For their first individual challenge of the season, the chefs are surprised in the kitchen by "Top Chef" Miami winner Hung Huynh and challenged to make an Asian-inspired dish. Nothing, however, on "Top Chef" is that simple. Along with Hung, the judges and renowned chef Kiran Verma, they'll be serving 100 guests at "Top Chef's" first Asian Night Market.

The chefs are joined by local chef Chris Williams in the Quickfire Challenge. He tasks the chefs to put their own twist on a biscuit dish in honor of his great grandmother, Lucille B. Smith. Then in the Elimination Challenge, the chefs find themselves pushed out of their comfort zones by chef Wylie Dufresne when they're tasked to work in teams of two to create two dishes that look exactly the same, but taste completely different. The pressure is on because this is a double elimination.

The chefs meet Brooke Williamson at Houston's J-Bar-M where she tasks them with putting their own spin on a brisket dish for some of the best BBQ pitmasters in Houston as well as their guest judge, pitmaster Greg Gatlin. With the entire day to smoke their briskets, there are some twists along the way.

All-stars Nini Nguyen and Kelsey Barnard-Clark present the chefs with a Talenti twist for this Quickfire Challenge. Working in pairs, they must create salty-sweet desserts that will inspire a new flavor of Talenti gelato. In the Elimination Challenge, the chefs must draw inspiration from the lives of some of Texas's most influential women in order to impress a table of trailblazers, including Cecille Richards, Suzette Quintanill and Sheryl Swoopes as well as guest judges Christine Ha and Tiffany Derry.

The chefs expand their horizons in a master class on Nigerian flavors guided by local chef Ope Amosu, and all-star Kwame Onwuachi. They'll have to pay close attention because for this Quickfire challenge they must create a stew that perfectly pairs with traditional Nigerian swallows. Then, "Top Chef Colorado" winner (and part-time paleontologist) Joe Flamm challenges the chefs to dig deep and dominate the competition. They'll work in teams of three to create a progressive menu of jurassic proportions to serve the judges, as well as a special guest from the upcoming film "Jurassic World Dominion."

In the most anticipated challenge of the season, the chefs are put to the ultimate test. Not only will they have to build restaurants from the ground up, but the Chefs' Table is back. If that wasn't enough pressure, "Top Chef's" signature challenge levels up yet again, requiring the chefs to satisfy their VIP counter and a dining room full of guests watching their every move in an open kitchen. Guest judges Tiffany Derry and Hunter Lewis join Padma, Tom and Gail on the battlefield.

As the chefs return to the Top Chef Kitchen they are greeted by a rainbow of produce and all-star Nyesha Arrington, who asks them to create a monochromatic plant-based dish for their Quickfire Challenge. Then, for the Elimination Challenge, the chefs will be tasked with creating dishes that speak to their souls for a block party fundraiser. To gain inspiration they'll visit historic Freedmen's Town where they'll meet with Zion Escobar from the Houston Freedmen's Town Conservancy. The chef's will have to bare their souls in the historic Bethel Church to feed 120 diners as well as guest judges Dawn Burrell and Kwame Onwuachi, who know a thing or two about cooking from the heart.

The chefs get an early start as they head to the Houston farmers market to meet Padma and Quickfire guest judge Claudette Zepeda. For this Quickfire Challenge, the chefs have to put their own fresh take on fajitas, a Houston classic. The best fajita dish will win $10,000 courtesy of Chipotle. Next, the competition reaches new heights in the Elimination Challenge as the chefs voyage to the Houston Space Center to meet up with Melissa King and a few experts in space cuisine. If they want to blast off to victory, they'll have to create a stellar new menu item that they would crave if they were on a multi-year mission to Mars that meets both NASA and guest judge Marcus Samuelson's culinary standards.

It's time to hit the beach. The Chefs head to the Gulf of Mexico in Galveston Texas, but they won't have any time to relax. Chef Shota Nakajima is here to present them with their next Quickfire Challenge: using the freshest gulf shellfish to create a seafood tower with one hot and one cold dish. Then, for the Elimination Challenge, Padma announces that along with alumni Sheldon Simeon and Adrienne Cheatham, the chefs will be feeding a family of special VIPs, who are expecting them to cater to some very specific tastes.

After saying goodbye to their loved ones and another fellow competitor, the chefs receive an ominous gift from Tom, who tells them to get up early and meet him at the docks. They'll have to find their sea legs quickly because for their Elimination Challenge each chef must create two fresh fish dishes to hook their guest judges Stephanie Izard and Daniel Boulud. The catch? They'll be fishing for all of their protein themselves.

The final four chefs are headed to Tucson. For their last Quickfire Challenge, they'll make the trip to El Charro, the oldest family-run Mexican restaurant in the country, where legendary chef Carlotta Flores challenges them to create a dish featuring her Carne Seca. In the final Elimination Challenge, alum and Tucson local Maria Mazon wants the chefs to embrace the desert lifestyle and create two dishes – one sweet and one savory – using the classic Sonoran ingredients: cactus and chiltepin. With an impressive assortment of locals and "Top Chef Seattle" winner Kristen Kish joining the judges table, the heat is on.

The finalists prepare themselves for the most important cook of their lives. They'll have to leave it all on the plate in order to wow Padma, Tom, Gail, and guest judges Stephanie Izard and Eric Ripert along with special guest diners Gregory Gourdet, Edward Lee, Janos Wilder, Bricia Lopez, Hunter Lewis and Alexander Smalls. Once they're reunited with their sous chefs, the top three immediately get to work on executing a four-course progressive menu worthy of $250,000 and the title of Top Chef.

Fifteen of the country's best chefs compete in Portland, Ore.; for their first challenge, chefs combine their favorite ingredients into one cohesive dish; contestants must create a dish featuring one of Portland's iconic local birds.

The chefs enter the kitchen to find Padma and seven hungry all-star chefs -- Amar Santana, Melissa King, Kwame Onwuachi, Dale Talde, Gregory Gourdet, Carrie Baird and Richard Blais -- and find they have 30 minutes to serve eight plates of breakfast.

The pressure is laid on the chefs in the Quickfire Challenge as they are tasked to make a layered dessert; Gregory and Kwame take the chefs on a tour of restaurants that feature food from the African diaspora.

The chefs must create a dish featuring Campbell's soup for Padma and Dale Talde; the cheftestants get thrown for a loop when they find out they won't be shopping for their Elimination Challenge.

The chefs are tasked to create a dish featuring roses or rose products inspired by the mother figure in their lives; the chefs will go head-to-head at the first-ever Top Chef Drive-In, where each team must create dishes based on popular movie genres.

The chefs are transported into a magical kitchen forest for the week's Quickfire Challenge where they make a dish featuring mushrooms; the cheftestants will be paired up to create a surf and turf dish featuring local fish and game.

Chef José Andrés calls in to recruit the chefs to join World Central Kitchen, tasking the chefs with delivering over 500 meals to frontline workers at three local hospitals in Portland.

The eight remaining chefs split into teams and are tasked with creating a Chef's Table restaurant concept, where they must serve a seven-course, high-end tasting menu to the judges and All-Star panel.

Fred Armisen and Carrie Brownstein from the comedy series "Portlandia" task the chefs with creating a dish with hipster ingredients using only old vintage appliances and equipment; the chefs must develop and create a recipe fit for the home cook.

Ed Lee enters the kitchen and tells the chefs they will be competing tournament style; the chefs duke it out at the Portland Japanese Gardens, where they must create dishes featuring various textures of tofu.

In teams of two, the chefs each take a turn entering the box where they blindly taste a dish created by guest judge Gabriel Rucker and then must try to re-create it.

The final four chefs near the end of their journey in Portland, Padma; popular chef and special guest Massimo Bottura has the chefs pull inspiration from his famous parmigiano reggiano dish.

The remaining chefs get an early wake-up call from Padma to go meet Brooke and dig for clams; the chefs honor the area where James Beard spent his summers, creating both a hot dish and a cold dish with one of his favorite ingredients, Dungeness crab.

After 13 grueling weeks of competition, the chefs must create the best four-course meal of their lives; they'll serve it to an esteemed table.

Fifteen of the competition's fiercest challengers return to face-off in the toughest season yet! A mise-en-place challenge set at the Griffith Observatory in Los Angeles kicks off the battle, where the Chefs size each other up since last competing.

This week the chefs honor the late, great Pulitzer-Prize winning food critic Jonathan Gold. Using Gold's last guide list, the chefs fan out all over Los Angeles to sample the unique taquerias, food trucks, mom-and-pop cafes, upscale eateries and ethnic cuisine only found in the City of Angels. Drawing inspiration from this one-in-a-lifetime culinary odyssey, the chefs create dishes to serve 200 of Jonathan Gold's friends, family, and restaurateurs that he loved at the iconic Union Station. Noted food writer and personal friend of Jonathan Gold, Ruth Reichl serves as guest judge alongside Padma, Tom and Gail.

Comedic superstars Ali Wong and Randall Park swing by the Top Chef kitchen for a Quickfire Challenge tasking the chefs to make the wackiest fried rice they can. Then, the chefs head to the famed Getty Museum to seek inspiration from one of four historical art movements to create a masterpiece on their plate. Guest Judge Ludo Lefebvre joins Tom, Padma and Gail, as well as guest diners Chefs Ray Garcia, Sara Hymanson, Sarah Kramer and Craig Thornton.

Kelly Clarkson drops into the Top Chef kitchen for a Quickfire based on her new movie, Trolls: World Tour, where the chefs are tasked with combining colorful ingredients from six different musical ‘lands' to make one delicious dish. For the Elimination Challenge, the chefs are split into two teams to create a cohesive, progressive vegetarian meal for Padma, Tom, Gail and James Beard nominated guest judge Jeremy Fox. The catch is they won't know what ingredients they'll be working with until the morning of the challenge when they shop exclusively at the Santa Monica Farmers Market.

In the Quickfire, it's a true test of communication as the chefs play a game of telephone with their loved ones as they try to reproduce the dish their family member is currently eating at a nearby restaurant. Then, the chefs are tasked with creating a signature product that they will bottle, use on a dish and sell at a food festival. They may get help from their visiting loved ones, but for one chef, the help won't save them from being sent home. Celebrity Chef Nancy Silverton is the guest judge joining Tom, Padma and Gail.

Padma gets a real rise out of the chefs when she tasks them to make a Quickfire dish without any All-Purpose flour. Instead chefs must work with alternative flours from Blue Corn and Buckwheat to Coconut and Hazelnut. James Beard Award-Winning Chef Chris Bianco serves as the guest judge for the Quickfire Challenge. Then, the chefs are whisked off to the famous Walt Disney Concert Hall to meet legendary conductor Gustavo Dudamel who is about to celebrate the LA Philharmonic's 100th anniversary. The Maestro inspires the chefs to treat their flavor profiles like musical instruments, each providing a counterbalance to the other. For the Elimination Challenge, the chefs serve Dudamel and members of the LA Philharmonic at award-winning Otium restaurant along with Padma, Tom, Gail and Guest Judge, Bocuse d'Or finalist Timothy Hollingsworth.

The chefs are challenged to a taco throwdown for the taco king, actor and restaurateur Danny Trejo. For the Quickfire, the only sharp tool they can use is a machete, in honor of one of Danny's signature characters. Then, Padma informs the chefs that the only way to make it to Restaurant Wars is to survive this week's qualifying challenge. The cheftestants have to dig deep to create and pitch a restaurant concept complete with a couple of dishes to the judges –Padma, Tom and Gail, along with "Top Chef" Chicago Winner Stephanie Izard and James Beard Award winning Restaurateur Kevin Boehm. The top two concepts will be the restaurants built for the signature Restaurant Wars challenge, while the chef with the judges' least favorite concept will be eliminated.

It's Restaurant Wars and this season Padma takes all the limitations off the table as the chefs can make as much food as they want and shop wherever they choose; two chefs are given 48 hours to pick their teams and crate the restaurants.

The chefs head to the mountains outside of Los Angeles to go to a summer camp where they are challenged to an outdoor grilling Quickfire for Padma and "Top Chef" Kentucky winner Kelsey Barnard Clark.

With only six chefs remaining, the challenges get even more difficult, when pastry super-chef Sherry Yard awaits the all stars for a dreaded dessert Quickfire; chefs endure a blindfolded taste test to pick their ingredients.

Tom makes his final decision from "Last Chance Kitchen" on who should return to the competition; the chefs take off in a Quickfire with Padma and Jonathan Waxman making a two-course business class dish for an airline.

The final five travel to Italy, where the chefs must make an aperitivo for 30 locals from the town of Lucca that pairs perfectly with a Peroni beer; then, they hunt the elusive white truffle which they must use in a dish for a Tuscan food festival.

The chefs are treated to a culinary dream trip to Parma, the legendary home of Parmigiano-Reggiano cheese and Prosciutto di Parma ham; the chefs must feature the ingredients in two courses and serve their dishes to a table of 16 Michelin stars.

The final three all stars face off in an epic Italian showdown to cook the meal of their lives in an effort to take home the ultimate title and prize.

"Top Chef" heads to the state of Kentucky for season 16. This season, 15 new talented chefs from cities big and small across the U.S. will compete for the sought-after title amid the unique culinary scenes in Louisville, Lexington and Lake Cumberland, before heading abroad for an epic finale showdown in Macau, China.

A very pregnant Gail Simmons asks the chefs to feed her cravings in a special Quickfire delivery. Then it's time to celebrate two iconic Kentucky mainstays: local cuisine and bourbon. The Chefs head to Makers Mark, the oldest distillery in America to put their spins on a meal full of Kentucky classics including burgoo, Benedictine, mutton, hoe cakes and dumplings. This is a true battle for Kentucky as the chefs navigate their first team challenge – and one chef makes a potentially fatal shopping error. Can they recover or will they be scraping the bottom of the barrel to make it through? Food and travel editor, Nilou Motamed joins the judges this season, and Maker's Mark's in-house Chef, Newman Miller, sits on the panel as a guest judge.

It's holiday time for Top Chef, and Richard Blais and Brooke Williamson help spread the festive cheer by presenting a white elephant Quickfire challenge. Then, the Chefs receive an unexpected gift as Michelin starred super Chef Eric Ripert sits down with them to celebrate an elaborate traditional French Christmas dinner. However, once the last bite is taken, Padma informs the Chefs that they're missing the final part of the tradition of Le Revillon de Noel...the presentation of 13 desserts. It's a midnight pastry free-for-all as the Chefs try to avoid being on the placed on the naughty list.

In a massive twist, Padma's favorite challenge Restaurant Wars comes early this year, but before the chefs gear up for battle, they must first duke it out in an amuse bouche-based Quickfire for Top Chef alum turned James Beard Award winning chefs: Karen Akunowicz and Nina Compton. Then, the gauntlet has been thrown and with twelve chefs remaining, three restaurants will be battling for victory. James Beard Award winning restaurateur Caroline Styne joins as the guest judge along with Nilou Motamed. And if this unexpected chaos isn't enough, Tom leaves the Chefs breathless with an announcement that will change the course of the competition.

The mayhem and drama continues of the biggest Restaurant Wars in the history of Top Chef. Tom's announcement of a double elimination piles on even more pressure. Top Chef alum turned James Beard Award winning Chefs Karen Akunowicz and Nina Compton join the restaurant crawl along with Nilou Motamed and guest judge and James Beard Award winning restaurateur, 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 immediately begin a challenge making dishes based on Prohibition Era cocktails. Chef Ken Oringer joins Padma, Tom and Graham at a Roaring 20's party with Flappers and Dapper Dans.

Lena Waithe surprises the chefs, by challenging them to make their best version of the trademark Kentucky dish, the Hot Brown. Then super-chef Nancy Silverton brings her internationally renowned friend, butcher Dario Cecchini to break down a whole cow for the chefs to utilize along with locally-sourced Kentucky ingredients.

With more shoreline than Florida, Kentucky is a hotbed for houseboats. For this elimination challenge, the chefs are split into two teams and tasked with throwing raging party in Lake Cumberland. Mega-chef Emeril Lagasse joins Padma, Tom and Nilou along with Captains Sandy and Lee from Below Deck for some 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.

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.

A diverse group of chefs must make a potluck dish to introduce themselves to the judges; the chefs also prepare their take on a meat-and-potatoes dish for a block party with 200 diners and Denver's biggest culinary names.

The chefs battle each other in a fierce Mise En Place relay; chef Alex Seidel invites the group to his farm to learn about his take on farm-to-table cuisine; the chefs are tasked with creating a meal incorporating a mystery ingredient from the farm.

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.

The chefs channel their inner child to make upscale versions of kid menu classics for Curtis Stone, Padma, and kids of local culinarians. But there's a catch, they can only use child-sized cookware, utensils and mixers creating more than pint-sized problems. Then, after a visit to a food incubator assisting immigrant women, the chefs must dig deep into their roots to present dishes based on their own heritage for Immigrant food influencers, including Alon Shaya, Nilou Motamed and Mourad Lahlou.

Tom surprises the chefs with a twist that changes the game; the chefs are sent camping where they must make a 5-star meal outdoors and are met with an unexpected storm; chef Naomi Pomeroy joins the judges in the Colorado mountains.

For the Quickfire, Padma and Richard Blais inspire the chefs using Tasty online videos and challenge them to transform the most laborious dishes from their own menus into accessible thirty minute dishes for home cooks. Then, celebrated German chef, Keegan Gerhard, exposes the chefs to authentic Germanic food and tasks them with creating a delicious and uniqueTop ChefBeer Garden by putting their own spin on the cuisine and pairing a German-inspired dish with a radler. Who will be saying auf wiedersehen?

On the eve of the Quickfire, one of the chefs has a very special delivery. Padma and Season 14 Winner Brooke Williamson surprise the chefs at their house with breakfast ingredients and task them to create a delicious breakfast dish featuring Nutella. Then, Olympians Meryl Davis, Gus Kenworthy and John Daly inspire the chefs to focus on precision, speed and creativity in the first-ever Top Chef Olympics where the chefs will face off in three head-to-head heats. Who will win the gold and which bronze medalist will be sent packing?

In the most anticipated challenge of the season, the chefs face-off in Restaurant Wars, creating and executing two new restaurant concepts from design to dishes in a matter of days. Culinary icons Bruce and Eric Bromberg of Blue Ribbon join the judges to experience and evaluate each restaurant's successes and failures. Nothing is ever as heated as a kitchen under this kind of pressure. Which chef will crumble under the weight of the challenge?

Cooking for Michelin-starred Chef David Kinch adds pressure to an already stressful Sudden Death Quickfire based on edible flowers and the chefs are crushed as one of their own is sent packing. Then, the chefs are challenged to put an elevated slant on pre-game food as they host the ultimate tailgate party at Sports Authority Field at Mile High for the Denver Broncos, the judges, Mayor Michael Hancock and BBQ Pitmaster Adam Perry Lang. Who will throw a game winning touchdown and which chef will make a fourth-quarter fumble?

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.

The chefs are reunited with the winner of "Last Chance Kitchen" and face Padma, Tom and chef Wylie Dufresne; the Quickfire challenge requires the chefs to prepare a dish incorporating the old saloon-slinging medicinal beverage, sarsaparilla.

The Voltaggio Brothers reunite on Top Chef for the first time since competing against each other. Their first task is judging the Rocky Mountain Oyster Quickfire to see which chef has the balls to go all the way. 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 beautiful 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.

In an epic showdown in Aspen, the final two chefs cook the meal of their lives in an effort to take home the ultimate title and prize. To win it all, they'll need to impress not only the judges but also culinary superstars Nancy Silverton, Jonathan Waxman and Curtis Duffy. It's a fight to the bitter end, but only one will be crowned Top Chef.

Eight new chefs face off against eight returning chefs in Charleston, S.C.; the new chefs enter the kitchen first to cook as many dishes as possible in one hour using a whole chicken; the veterans square off to re-imagine shrimp and grits.

The chefs join the judges for a traditional shrimp boil; the newcomers face off against the returning chefs to put a spin on a low-country family meal; after dining with chefs Carrie Morey and BJ Dennis, each team creates a family-style feast.

The chefs divide into teams to compete in a "mise en place" race. The foodies must also create a seven-course progressive meal featuring the humble radish in front of "Top Chef" superfans. The guest judges are Chris Cosentino and Richard Blais.

The chefs must create dishes using an odd mix of ingredients and tools found inside gift boxes. Later, they prepare a traditional Italian-American seafood-filled dinner, but they're forced to use a notoriously undesirable fish species. Appearing: editor Nilou Motamed and foodie Mike Lata.

The chefs face a mountain of baking ingredients pointing to a biscuit challenge; barbecue master Rodney Scott tasks the chefs to prepare a whole hog and three side dishes for 150 barbecue lovers, including country music star Darius Rucker.

The chefs must make healthy, vegetarian versions of traditional comfort foods and are only allowed to grab one item from the pantry at a time; the chefs must create dishes that pay homage to the matriarch of Southern cuisine.

The chefs take up a challenge to cook dishes using ingredients corresponding to their zodiac signs; for a pirate-themed party, the chefs must race through the streets to collect their ingredients on a treasure hunt.

The eight remaining chefs divide into two teams to design a restaurant, create a menu and impress the judges and diners; chef Daniel Humm and restaurateur Will Guidara task the teams to take over the same restaurant space on separate nights.

A blindfolded taste experiment tests the chefs. Later, the chefs draw inspiration from their own childhood memories to create meals for a charity gala for the MUSC Shawn Jenkins Children's Hospital. Appearing: Michael Voltaggio and Graham Elliot.

The chefs are asked to prepare a decadent brunch for the famed Charleston Hat Ladies. However, it won't be a traditional southern brunch as they must create whimsical breakfast and lunch hybrid dishes inventive enough to impress the judges.

The final four chefs cook impromptu dishes while simultaneously instructing mystery partners on how to create the same dish; when the judges compare dishes, the chefs are shocked to discover their secret partners are their visiting family members.

In Guadalajara, Mexico, the three remaining chefs face off against the winner of "Last Chance Kitchen;'' the chefs must create a dish using goat, then they are tasked to pair their own cocktail with a dish that incorporates the notes of a margarita.

The three remaining chefs head to the Yucatan Peninsula where Chef Roberto Muñoz Zurita challenges them to make a dish showcasing the flavor, complexity and heat of the legendary local habanero using ingredients from the local market. Culinary legend Jeremiah Tower gives the chefs a lesson on traditional Mayan cooking, before challenging them to create a dish using only ancient Maya ingredients and tools. The chefs will cook in an ancient cenote, or sinkhole, for a table of judges including local chefs Roberto Solis, Guillermo Beristain and Carlo Cardenas. The two chefs with the best dishes will move on to compete in the finale.

The final two chefs face-off to serve the best meal of their lives and earn the coveted title of Top Chef. The finalists will cook an epic four-course progressive meal with the help of three sous chefs, comprised of two eliminated chefs and one from their restaurants back home. The pressure is on as only one chef can win. The chefs must impress a dining room filled with their families, returning judges Graham Elliot and Gail Simmons, and distinguished chefs Joachim Splichal, Jonathan Waxman, Martha Ortiz, Jonathan Sawyer, Daniel Boulud and FOOD & WINE's Nilou Motamed.

Seventeen chefs converge in Los Angeles for a shot at culinary stardom; first, the chefs face off in a quick-fire challenge, then they make dishes for a group of food critics and reporters to survive the first elimination round.

The chefs open pop-up restaurants that reflect their respective neighborhoods; guest judge Ludo Lefebvre joins the others for Mexican, Persian, Korean, and vegan cuisine and picks the dish that best reflects Los Angeles' mosaic of cultures.

In Santa Barbara, Calif., the chefs pick up fresh sea urchin to use in their first sudden-death, quick-fire challenge; in the elimination challenge, the chefs serve up surf and turf to a table of celebrated chefs and judges.

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.

In Palm Springs, model Chrissy Teigen entices the contestants to make their best "date" dishes; the chefs cater a wedding for 25 gay couples in an elimination challenge.

The chefs continue their California road trip and head south to San Diego where they cook-up the best high-end fish taco for renowned Mexican Chef Javier Plascencia. Things get extra spicy when another Sudden Death Quickfire threatens to send one of the chefs packing. Then Padma Lakshmi, Tom Colicchio, Richard Blais and Emeril Lagasse offer a toast with a twist to the remaining chefs with their own hand-crafted microbrews. For the Elimination Challenge at Blais' Juniper and Ivy, the chefs must serve up a mouthwatering dish to complement their ale.

The Chefs arrive back in Los Angeles to celebrate the 10th anniversary of Top Chef. First they compete in a Quickfire limiting them to 10 ingredients they all must share. In the Elimination Challenge, the Chefs must transport themselves back in time and create a dish that tells the story of who they were 10 years ago. Top Chef alums Michael Voltaggio, Antonia Lofaso and Mei Lin Hua join Nancy Silverton and the rest of the judges to decide which Chef should be eliminated from the competition.

The chefs strive to create the most visually appealing ``food porn'' using only snack food; the chefs cook for a black-tie event called Beefsteak during which the diners eat with their hands; diners include Colin Hanks, Max Silvestri and Matt Selman.

The iconic Restaurant Wars is back and bigger than ever. For the first time in Top Chef history, the chefs are opening their restaurants for both lunch and dinner services. No one is safe as each chef must run front of house or act as the executive chef in one of the services. The pressure is on as two services means twice the drama.

After a busy day prepping and conducting a full lunch service, the Chefs must clean up and do it all over again for dinner. Never before have the Chefs taken on such a huge challenge, and the judges are looking at everything from concept and food, to service and consistency, so no one is safe in the most daunting Restaurant War to date.

The chefs land in the Bay Area and prepare fresh dishes for rapper MC Hammer. Later, they cook from important and influential international food eras. Foodie Jonathan Waxman makes an appearance.

A showdown includes woks when the chefs visit San Francisco's Chinatown. Later, they must create a fast-casual restaurant concept. Foodies Martin Yan and Adam Fleischman make appearances.

In San Francisco, the five remaining Chefs face the ultimate Sudden Death Quickfire cooking for Top Chef Master Traci Des Jardins. Then, in the elimination challenge, the Chefs cook where Top Chef first began, at Hubert Keller's legendary restaurant Fleur de Lys, and are tasked to prepare a Fleur-inspired dish for the incomparable Keller, the judges and San Francisco culinary elite.

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.

It all comes down to this final faceoff. The last two chefs must make the meal of their lives with help from their culinary mentors and fallen comrades to impress a room full of judges and important diners including Emeril Lagasse, Dominique Crenn, Jonathan Beno, Hubert Keller, Charlie Palmer, Jean-Georges Vongerichten and the Chefs' families.

Season 12 opens with 16 chefs beginning their battles in Boston. Here, the chefs must cook revamped versions of the first dish they created. Richard Blais serves as a judge. Appearing: Ming Tsai; Lydia Shire; Todd English; and Tiffani Faison.

The chefs serve up surf-and-turf dishes. Later, they use surprise ingredients to create meals for Boston's police and fire personnel. Appearing: foodies Todd English and Dante de Magistris.

The chefs must use tea to accent dishes. Then, Boston's Fenway Park is the setting when the contestants transform ballpark fare into a fine dining dish. Appearing: Ming Tsai; former MLB player Dennis Eckersley; and sport reporter Dan Shaughnessy.

The chefs create a bar snack for actor George Wendt at the bar from TV's "Cheers." Later, they must produce a three-course Italian menu, but a twist comes via gluten-free demands. Appearing: Emmy Rossum and culinarian Michael Schlow.

The chefs create dishes on a lean budget in a challenge that features a Revolutionary War theme. Guest judge: Jamie Bissonnette.

The chefs create dishes using the cranberry in a task that takes them to a countryside cranberry bog. Later, they must prepare a traditional Thanksgiving feast using tools, methods and ingredients found in the 1600s. Appearing: Tiffani Faison and Ken Oringer.

The fan-favorite "Restaurant Wars" challenge unfolds. Here, the culinarians must open their own pop-up eateries. In the all-encompassing test, they must create menus and restaurant decor and train the staff. Appearing: Barbara Lynch; Kristen Kish; and Stephanie Cmar.

The chefs must cook chowder. Later, an ultimate tasting party with fans of the series tests the contestants. Also: The face of the competition potentially changes when eliminated chefs return. Chef Jasper White makes an appearance.

The chefs prepare sausage. Later, they create dishes inspired by the literary work of notable New England authors, including Stephen King, Edgar Allan Poe and Emily Dickinson. Appearing: NFL player Rob Gronkowski; chef Tony Maws; and editor Francis Lam.

The chefs make ramen dishes using ingredients found in college dorm rooms. Later, food luminary Jacques Pepin tasks the contestants to prepare French dishes inspired by the techniques of Julia Child. Appearing: Andy Cohen; Dana Cowin; Alex Prud'homme; Barbara Lynch; Mary Dumont; and Joanne Chang.

The chefs' family members pay surprise visits. In a twist, the family members must serve as sous chefs in a challenge that features the creation of one appetizer and one entrée.

Innovative bean dishes are created. Later, the culinary contestants serve up inventive fare that exemplifies the future of cooking, with the winner earning a guaranteed slot in the finals in Mexico. Appearing: Wylie Dufresne.

The three finalists journey to Mexico, and one eliminated contestant rejoins the competition. Then, the chefs must prepare a dish that showcases a unique type of prickly pear. Also: Local artwork inspires dishes. Appearing: chef Enrique Olvera.

The chefs take a surprise trip to an organic farm, after which they create dishes featuring sweet and savory chocolate. Later, they must serve up a six-course progressive menu accented by different Mexican ingredients. Appearing: Richard Blais and Eduardo Palazuelos.

The final chefs take an early-morning hot-air balloon ride in the Season 12 finale. They then face off by creating a four-course menu, after which the winner is revealed.

Season 11 opens with chefs battling for culinary honors in New Orleans. Here, the foodies must cook with either alligator, frog or turtle.

The chefs prepare gumbo and try to please the palate of New Orleans chef Leah Chase. Later, they create and operate food trucks to serve Habitat for Humanity volunteers working in New Orleans.

The chefs reinvent items on a worst food-trends list. Later, they must replicate dishes from a notable New Orleans restaurant. Guest judges: Paul Prudhomme and Tory McPhail.

The chefs learn about Vietnamese cuisine, culture and customs, then serve up a multicourse Vietnamese meal. Guest judge: Eddie Huang.

There are culinary tricks and treats when the chefs must cater a Halloween party for actress Lea Michele.

The foodies create dishes from the creole tomato. They must then impress cooks at chef John Besh's restaurants in a farm-to-table challenge.

The chefs participate in a culinary version of musical chairs. Later, they prepare dishes for musicians at a potluck event hosted by New Orleans jazz performer Kermit Ruffins.

The chefs must whip up hot sauce for musician Dr. John. The focus is then pork when they cook up a 300-pound hog.

The "Restaurant Wars" challenge tasks the chefs to create pop-up eateries. The judges' panel includes David Chang.

The foodies create dishes that remind them of home. Appearing: actor Anthony Mackie and chef Leah Chase.

Musician Questlove samples various poultry drumsticks. Later, the chefs serve up food fare to incoming students at Louisiana State University.

The chefs serve up étouffée, then honor local cuisine by preparing two types of seafood. Chef John Besh is the guest judge.

Culinary figure Jacques Pepin arrives to test the chefs' techniques based on one of his favorite dishes. Later, the chefs create meals that represent both France and Spain.

The chefs create po' boys, then are tasked to prepare their personal culinary visions on a plate. Appearing: Jon Favreau and Roy Choi.

The chefs battle for a new car in tests presented by Tom Colicchio and Gail Simmons. Later, the foodies demonstrate how New Orleans has inspired their dishes. Appearing: Douglas Keane, Grant Achatz and Andrew Carmellini.

The remaining chefs land in Hawaii, where they prepare food fare featuring Spam. Also: a double elimination.

In the Season 11 finale, the remaining two chefs open pop-up restaurants, after which the winner is crowned.

Season 10 opens with 21 chefs battling for culinary honors in Seattle.

The Seattle-based contest heats up with a game-changing surprise twist. Guest judge: Tom Douglas.

The foodies serve up assorted dumplings featuring various global tastes. Then, it's a battle between Emeril Lagasse and Tom Colicchio when the two celebrity chefs lead teams in a grand-scale Thanksgiving-theme challenge. Guest judge: Dana Cowin.

The chefs must work with two slabs of beef. Later, they reinvent a 1950s menu and serve up classic fare.

The chefs' culinary skills are tested at Seattle's Pike Place Market. Included: They must please palates with rare ingredients.

The chefs' ability to share is put to the test when their genealogy inspires dishes. Later, they must cater a homecoming party for celebrity couple Anna Faris and Chris Pratt. Rick Moonen is the guest judge.

An entire pantry wrapped in aluminum foil tests the chefs. Also: head-to-head battles. Former contestant Stephanie Izard is the guest judge.

The foodies harvest oysters and then prepare them for judge Emeril Lagasse. Later, they serve up fare for a Seattle sports team—and host Padma Lakshmi makes an appearance on roller skates.

The contestants' knife skills are put to the test. Later, memorable moments in "Top Chef" history are recalled and celebrated. Judges include Wolfgang Puck, Wylie Dufresne, Jonathan Waxman and Chris Cosentino.

The foodies set out to impress celebrity chef Wolfgang Puck. Then, the sweeping and traditional "Restaurant Wars" challenge kicks off, as the group offers new culinary concepts at a Seattle food event.

The men square off against the women in the all-encompassing "Restaurant Wars" challenge. Here, eateries are built from the ground up and the chefs try to please the palate of restaurateur Danny Meyer.

Sushi dishes test the chefs. Later, they prepare a fried-chicken dinner for a table of culinary judges that includes David Chang, Michelle Bernstein, Jon Shook and Vinny Dotolo.

The chefs set sail for Alaska on a cruise ship, where they must transform iceberg lettuce into a tasty bite-size appetizer. Later, they reinvent the classic surf-and-turf dish. Curtis Stone is the guest judge.

The foodies dock in Juneau, Alaska, and must prove their culinary worth with a local delicacy, king crab. Then, they're tasked with giving their own spin to salmon-and-sourdough dishes. Sean Brock is the guest judge.

Adventure awaits the chefs in a glacial-theme test. Later, a meal prepared by Emeril Lagasse and guest judge Roy Choi sets the stage for an elimination challenge.

Part 1 of the two-part Season 10 finale features the remaining chefs showcasing their culinary skills at an eatery in Los Angeles owned by Tom Colicchio, who serves as kitchen facilitator. Guest judges: John Besh and Martin Yan.

For the epic season finale, each finalist will cook the best five dishes in their culinary arsenal live in front of a studio audience that includes their friends, families and all previous nine Top Chef winners. In the end only one will be crowned the 10th Top Chef.... Will it be Kristen or Brooke? Hugh Acheson, Emeril Lagasse, and Gail Simmons join head judge Tom Colicchio and host Padma Lakshmi.

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.

In a Quickfire with bite, the chef-testants must whip up a savory meal using rattlesnakes in the recipe. Later, they create a feast for a coming-of-age celebration. Johnny Hernandez is the guest judge.

The heat is on when the chef-testants use hot peppers to create a spicy dish. Later, they visit a rodeo and participate in a chili cook-off. Chefs Mary Sue Milliken and Susan Feniger are the guest judges.

The culinarians cook a meal using ingredients found inside a basic survival kit. Then, they visit an affluent Dallas neighborhood to serve up a sophisticated spread at a high-society dinner party. Guest judge: restaurateur and chef John Besh.

The chefs get saucy when creating a dish using a distinct sauce. Later, they sizzle and try not to fizzle when preparing steak and a four-course beef menu at an annual cattle-theme ball. Guest judge: chef Dean Fearing.

The chefs cook up a dish that can nicely accompany tequila. Then, in a hunting-based test, they team up with famous culinarians and work with game. Guest judge: Tim Love.

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 are charged with creating innovative fare that will impress precise palates. Later, the heat is on when they square off in an old-fashioned Texas-barbecue showdown. Technology maven and culinary author Nathan Myhrvold is the guest judge.

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 try not to go off the rails when they use various ingredients delivered to them by a train. Later, they create a gothic dish fit for a queen, yet the plate must embody the very essence of evil. Guest judge: Charlize Theron.

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.

The chefs are charged with creating imaginative pancakes for Pee-wee Herman. Later, they hit the streets of San Antonio with a bike to gather ingredients for Pee-wee's big dinner party.

The blindfolded chefs must use senses other than sight to gather ingredients for a dish. In a twist, an eliminated cook then reenters the competition and does culinary battle with the remaining four chefs. Here, their cuisine must impress their mentors.

The remaining four chefs arrive in British Columbia and wage culinary battle in Olympic-theme games. Cooking on a speeding gondola and grabbing ingredients in a biathlon are included.

A tag-team battle includes culinary support from Asian masters. Later, a fire-and-ice theme inspires the chefs when they concoct a dish and a cocktail.

Season 9 comes to a close with the final chefs commandeering a Vancouver restaurant, where they must cook up a four-course meal for the judges and some surprise guests.

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.

Pop singer Joe Jonas enlists the gourmets to prepare a snack for children taking in a sleepover at New York's American Museum of Natural History. Later, prehistoric sustenance inspires breakfast items for the children, with Season 1 host Katie Lee Joel returning to guest judge.

The chefs square off in a relay race that tests their culinary skills, speed and accuracy with a knife. Later, they serve up food fare in four top-notch New York restaurants.

The chefs prepare a holiday stuffing dish without the benefit of any kitchen tools or knives. Later, they hold court by catering a bash for the U.S. Open tennis tournament.

In a series first, head judge Tom Colicchio enters the competition, challenging the chefs to beat his time in creating a dish. Then, the meal masters head to Chinatown to serve up dim sum for locals.

The remaining culinary all-stars hook and cook a fish dish for a summer's end beach party.

The chefs get hooked into a fish-fillet contest at an elite seafood restaurant. In a unique Restaurant Wars test that follows, they must establish "one night only" eateries under the stars in New York City.

The contestants' presentation and plating techniques are evaluated. Later, they must create a traditional three-course Italian meal. Designer Isaac Mizrahi and actress Lorraine Bracco are the guest judges.

The chefs prepare fondue. Later, they cater late-night talker Jimmy Fallon's birthday party. Fallon serves as guest judge.

The culinarians concoct cookies in a bid to impress "Sesame Street" denizens Cookie Monster, Telly and Elmo. Later, the chefs commandeer a store and whip up dishes from items found in the aisles.

The remaining meal mavens employ a deep fryer in an attempt to please culinary star Paula Deen's precise palate. Later, the chefs serve up seafood at an event that benefits fishermen of the Gulf region. Deen and chef John Besh are guest judges.

The chefs create food fare on the open water. Later, they journey to Ellis Island to whip up dishes based on their family tree.

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.

In the Bahamas, the meal maestros cater a high-end lunch party for a yacht club's 80th anniversary and serve up Bahamian delicacies---including conch, which they themselves must catch in the ocean. Lorena Garcia is the guest judge.

The still-standing chefs fashion a challenge for their fellow contestants in Season 8's final Quickfire. Then, they dish up a "last supper" for celebrity chefs Masaharu Morimoto, Wolfgang Puck and Michelle Bernstein.

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!

Host Andy Cohen serves up a reunion edition featuring the regrouped all-star food fighters, who dish on the raw antics and well-done dramas of Season 8. Appearing: series host Padma Lakshmi and judges Tom Colicchio and Gail Simmons.

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.

17 fresh chefs infiltrate sin city to take on culinary challenges in the season six premier.

Wedding bells are a' ringing. In the second episode of Top Chef: Las Vegas, the cheftestants will have to adapt swiftly to a city famous for its quickie marriages by catering to a poolside bachelor and bachelorette party. It's a battle of the sexes when they are forced to compete in teams of men vs. women. Celebrity chef Todd English serves as guest judge.

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.

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.

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.

The top 15 competing chefs are officially introduced, after having served as judges for the previous episode, 4-Star All Stars.

The 14 remaining chefs compete in a Quickfire Challenge where citrus is the key ingredient to victory. In the Elimination Challenge, the object is to make the best "upscale" dish for a champagne BBQ attended by Miami socialites.

13 potential Top Chefs remain. For this episode's Quickfire Challenge, each contestant has 30 seconds to net as much shellfish as they can, then they have 30 minutes to prepare a dish.

The 12 remaining contestants cook alongside mixologist Jamie Walker, and then showcase their abilities for members of a Miami gastronomic society, as well as guest judge Barton G. Weiss of the restaurant Barton G.

11 chefs remain, and this week, the Quickfire Challenge puts their dessert-making skills to the test; in the Elimination Challenge, Telemundo's top stars help determine who will advance to the next round. DUO restaurant co-owner Maria Frumkin is the guest judge.

The sixth installment of Bravo's "Top Chef 3 Miami" touches on the senses as the chefs compete for immunity and must identify ingredients by sight or taste.

The drama is served hot on Bravo's "Top Chef: New York: Watch What Happens Reunion." Bravo executive Andy Cohen hosts a candid gathering of season one - three's chef'testants and judges - host Padma Lakshmi, head judge Tom Colicchio and judges Gail Simmons and Toby Young. Cohen will answer viewers' burning questions and dish on season one - three's good, bad and overcooked.

The chefs are told that they must create the perfect burger. Then, they must create a new restaurant concept, including a great menu. Chef Daniel Boulud is the guest judge.

A sweet tooth is mandatory in the latest "Top Chef 3 Miami" quickfire challenge, which involves toppings and ice cream.

In the Quickfire Challenge, the 8 remaining contestants face-off to make the best burger for special guest Daniel Boulud. Then, the chefs pair off into 2 teams of 4 for the Elimination Challenge, "Restaurant Wars," where they have to design the physical space and the 4-course menus for their respective establishments.

This episode could also be called "Restaurant Wars: Part 2." After unsatisfactory results in the previous episode, the two teams are given a second chance to impress a dining room full of guests at their respective restaurants.

The remaining chefs must prove they have aisle style and get creative at the supermarket in the 10th episode of "Top Chef 3 Miami."

The four remaining chefs head to Aspen, Colorado for the semifinal and the decision of who the final two will be.

And then there were two. Find out who can take the heat and who must relinquish the coveted title of Bravo's Top Chef in the final episode of Top Chef 3 Miami.

Fifteen new contestants are introduced for Top Chef's second season in Los Angeles by new host Padma Lakshmi. Guest Judge: Harold Dieterle. QuickFire Challenge: Create a Dish Using the Flambé Technique. Elimination Challenge: Create a Dish Using all Five Mystery Box Ingredients.

An Asian culinary theme runs through this episode's challenges. First the contestants put their own twists on sushi, then they work as teams to participate in a charity event. Guest Judge: Hiroshi Shima – QuickFire Challenge. Guest Judge: Ming Tsai – Elimination Challenge QuickFire Challenge: Create a Sushi Dish in 30 Minutes. Elimination Challenge: Work as Two Teams to Create One Hot and One Cold Dish Using Flavors from Korea and Vietnam.

The 13 remaining contestants are asked to make food for everyday people: beach goers and firemen. Guest Judge: Stephen Bulgarelli. QuickFire Challenge: Create an Original Ice Cream Flavor. T.G.I. Friday's Elimination Challenge: Create a Dish Updating a Childhood Classic.

Attention to detail will be rated during this round. The chefs are asked to create a tidbit from not so tidbit-y choices, and then must serve a meal to kids at a fitness camp. Guest Judge: Suzanne Goin QuickFire Challenge: Create an Amuse-Bouche. Elimination Challenge: Create a Meal That Does not Exceed 500 Calories.

This round is all about leftovers and the chefs' ability to be creative with difficult ingredients. They must make fine cuisine from truly disgusting fare, and then create a multi-course affair from only a restaurant's refrigerated remains of the night before. Guest Judge: Michelle Bernstein QuickFire Challenge: Create a Dish using "Offal" the Leftover Parts of Animals. Elimination Challenge: Create a Luncheon for Sixty Using the Leftovers from the Social Menu.

Taking the traditional and turning it on its ear is tonight's theme. The chefs are asked to make canned food pretty, and then a smaller group must make a "cutting edge" Thanksgiving dinner. Guest Judge: Anthony Bourdain QuickFire Challenge: Create a Tasty Dish Using at Least Three Canned Ingredients. Elimination Challenge: Create a Thanksgiving Meal with a Twist.

This round's theme is all about working with limitations. The contestants must create a dish that is not cooked, and then adapt when they're asked to plan a dish without knowing the kitchen equipment available to them. Guest Judge: Raphael Lunetta QuickFire Challenge: Create an Entree Using Only Raw Food Without any Cooking. Elimination Challenge: Create a Gourmet Breakfast for Mystery Athletes.

It's all a party when the contestants are asked to put their skills to work on both hors d'oeuvres and spirits. This round focuses on entertaining as the chefs are first asked to create an original drink accompanied by a small snack, then they must change gears and cater a holiday event. Guest Judge: Kristin Woodward – QuickFire Challenge Guest Judge: Lee Hefter – Elimination Challenge QuickFire Challenge: Create an Original Bailey's Holiday Cocktail. Elimination Challenge: Cater a Hollywood Holiday Party.

Tonight's theme focuses on the chefs' creativity in using food as an expression of art. They first must create a dish using one color – a hard task for the color-blind chef, then the contestants are "given" their inspiration for a theme to a star-studded dinner. Guest Judge: Ted Allen QuickFire & Elimination Guest Judge: Roberto Ivan Elimination QuickFire Challenge: Create a Dish Using One Color. Elimination Challenge: Create a Seven Course Dinner Inspired by the Seven Deadly Sins.

This round's theme deals with vision and execution, challenging the chefs' to create original ideas that can also be achieved. First up is snack food limited by three condiments, then on to this season's version of "Restaurant Wars". Guest Judge: Mike Yakura Kraft QuickFire Challenge: Create a Gourmet Snack Dish. Elimination Challenge: Create a Restaurant Concept & Menu, then Execute It with Your Team.

The sensuality of food runs through this round's challenges as the five remaining chefs are asked to determine what they want the diner to experience and then create a dish that carries this through. First up is everything chocolate, then they must prepare a meal for couples who are all celebrating anniversaries. Guest Judge: Eric Ripert Nestlé Chocolatier QuickFire Challenge: Create a Sweet or Savory Dish using Nestlé Chocolatier. Elimination Challenge: Create a Romantic Dinner with Paired Wines.

Location, location, location! The remaining chefs travel to Hawaii for this round, and must use food native to the island for a luau that ends with naming the final contestants. Guest Judge: Alan Wong QuickFire Challenge: There is none in this round. Elimination Challenge: Prepare a Birthday Luau, Reformulating Traditional Luau Fare into each Chef's Own Style. Round Twelve.

The final two contestants battle for the title of "Top Chef." Guest Judge: Hubert Keller Final Challenge: Cook the Best Five Course Meal Each Chef has Ever Prepared in his Life.

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.

Part 1 of two. The tension boils over when the three remaining chefs journey to Las Vegas to compete in a room-service challenge. Chef Hubert Keller serves as a guest judge.

The final two contestants compete in the last elimination round to see who will become Top Chef.