Mei Lin

The chefs are put into two teams to open their own pop-up restaurants, where they must create menus, decorate, and train their wait staff. Plus, Barbara Lynch stops by to help the judges.

Sixteen chefs meet in Boston for their chance at culinary glory. The first round sees them competing in a sudden death Quick-Fire challenge, before attending the inaugural Top Chef Food Festival.

The chefs must create a full Thanksgiving feast using ingredients and cooking methods from the 1600s. Plus, the judges are joined by descendants of the Mayflower colonists and Wampanoag tribe.

The chefs have to cook for Jasper White, and eliminated chefs return. Plus, the kitchen opens its doors for a tasting party in the Elimination Challenge.

The chefs whip up a surf-and-turf dish for guest judge Todd English. Plus, the teams create dishes for the Boston police and firemen which are judged by guest judge Dante de Magistris.

The contestants are tasked with using tea in their dishes for guest judge Ming Tsai. Later, the chefs must use ballpark snacks as ingredients for fine-dining dishes.