Gregory Gourdet

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.

The chefs visit a farm that supplies a regional restaurant, and must create two dishes with chocolate before they must put together a six-course menu.

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 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.

George Wendt stops by to judge the chef's ultimate bar snacks, and the chefs must work in teams of three to create a three-course Italian menu. Plus, Emmy Rossum challenges the chefs with her gluten free diet.

The chefs go head-to-head cooking for guest judge Jamie Bissonnette, and make dishes on a light military budget at the historic Watertown Arsenal.