Gregory Gourdet

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.

A challenge at the Griffith Observatory kicks off the fierce battle, where the chefs compare each other to see how everyone has progressed since last competing; the first elimination challenge brings them to the beach to cook a seafood meal.

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.

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 must create a full Thanksgiving feast using ingredients and cooking methods from the 1600s. Plus, the judges are joined by descendants of the Mayflower colonists and Wampanoag tribe.