Top Chef

Aspiring chefs compete for their shot at culinary stardom.

The chefs are challenged in the Quickfire to put their own spin on the Tex-Mex classic queso.

For their first individual challenge of the season, the chefs are challenged to make an Asian-inspired dish by “Top Chef” Miami winner Hung Huynh.

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

Brooke Williamson tasks the chefs with putting their own spin on a brisket dish.

The chefs must draw inspiration from the lives of some of Texas’s most influential women in order to impress a table of trailblazers.

The chefs need to make a stew that pairs perfectly with traditional Nigerian swallows.

The chefs are put to the ultimate test; they have to build restaurants from the ground up.

The chefs are tasked with creating a monochromatic plant-based dish for their Quickfire Challenge.

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.

The final four chefs are headed to Tucson. For their last Quickfire Challenge, they’ll make the trip to El Charro.

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