Leia Gaccione

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 honour of his great grandmother, Lucille B. Smith.

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. For the Elimination Challenge, the competition heads to the field of a high school football stadium.

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 and their guest judge, pitmaster Greg Gatlin.

After saying goodbye to their loved ones, the chefs receive an ominous gift from Tom, who tells them to get up early and meet him at the docks. For their elimination challenge each chef must create two fresh fish dishes.

For their last Quickfire Challenge, the chefs make the trip to El Charro in Tuscon, Ariz., the oldest family-run Mexican restaurant in the country, where chef Carlotta Flores challenges them to create a dish featuring her carne seca.