Chad White

Seventeen chefs converge in Los Angeles for a shot at culinary stardom: first, the chefs face off in a quick-fire challenge, then they make dishes for a group of food critics and reporters to survive the first elimination round.

The chefs open pop-up restaurants that reflect their respective neighborhoods: guest judge Ludo Lefebvre joins the others for Mexican, Persian, Korean, and vegan cuisine and picks the dish that best reflects Los Angeles' mosaic of cultures.

In Santa Barbara, California, the chefs pick fresh sea urchins to use in their first sudden-death, quick-fire challenge. In the elimination challenge, the chefs serve up surf and turf to a table of celebrated chefs and judges.

The chefs travel through San Francisco's Chinatown, winding up at chef Martin Yan's M.Y. China restaurant, where they use woks, then Umami Burger restaurateur Adam Fleischman tasks the chefs to create their own fast-casual restaurant concept.

In Palm Springs, California, world-renowned chef Jose Andres instructs the contestants to use solar powered stoves, then the chefs must avoid culinary sand traps when they cook on a golf course.

In Palm Springs, model Chrissy Teigen entices the contestants to make their best `date' dishes and the chefs cater a wedding for 25 gay couples in an elimination challenge.