Monique Feybesse

It’s time to hit the beach. The Chefs head to the Gulf of Mexico in Galveston Texas, using the freshest gulf shellfish to create a seafood tower with one hot and one cold dish.

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.

Working in pairs, the chefs must create salty-sweet desserts that will inspire a new flavor of Talenti gelato.

The finalists prepare themselves for the most important cook of their lives. They’ll have to leave it all on the plate in order to wow the judges.

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 surprised in the kitchen by Top Chef Miami winner, Hung Huynh, and challenged to make a dish inspired by 5 of the larger Asian communities in Houston.