Top Chef

Fifteen of the country’s best chefs arrive in Houston, Texas, ready to fight for the title of “Top Chef.”

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 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.

The chefs are joined by local chef Chris Williams in the Quickfire Challenge.

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.

All-stars Nini Nguyen and Kelsey Barnard-Clark present the chefs with a Talenti twist for this Quickfire Challenge.

The chefs expand their horizons in a master class on Nigerian flavors guided by local chef Ope Amosu, and all-star Kwame Onwuachi.

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.

As the chefs return to the Top Chef Kitchen they are greeted by a rainbow of produce and all-star Nyesha Arrington.

The chefs get an early start as they head to the Houston farmers market to meet Padma and Quickfire guest judge Claudette Zepeda.

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.

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.

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.

The finalists prepare themselves for the most important cook of their lives.