Daniel Hudson

In a Top Chef Canada first, the Judges – Mark McEwan, David Zilber, Janet Zuccarini and Mijune Pak step out from behind the table to become sous-chefs, for a very special Quickfire Challenge. Then, in a high-stakes Elimination Challenge, the final four must make a critical choice: cook with humble ingredients and have time on their side- or splurge on premium ingredients with the clock working against them.

In the Season 12 premiere, 10 new Chefs are introduced at Toronto’s historic St. Lawrence Market. Right away, they’re tasked with working together for a collaborative dinner, each dish inspired by their unique culinary origin story. The winning Chef earns the chance to pull one of three immunity knives - including the coveted Golden Knife.

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience - serving dishes inspired by elemental worlds like a lava flow, glacier cave, outer space, rainforest, and the deep sea.

In a snack-sized Quickfire, the Chefs must create the ultimate energy-boosting bite and pair it with a protein shake. Then, for one of the most heartfelt challenges of the season, they cook dishes inspired by cherished family traditions - only to be met with an emotional surprise that brings their stories even closer to home.

It all comes down to this. In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time ever in a Top Chef finale... Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity. With the title on the line, only one will rise to claim the title of Canada’s Top Chef.

Chefs race through a high-speed pasta Quickfire before catering a special event celebrating the 25th anniversary of the imagineNATIVE Film Festival. Drawing inspiration from Indigenous ingredients and culinary traditions, the Chefs must honour the stories behind an ingredient in each dish they serve.