Top Chef Canada

The final 4 Chefs travel to The Cayman Islands to create the perfect happy hour dish in their first Quickfire Challenge. After a food tour of the Island, they must use local ingredients at an event that welcomes Cayman locals.

In the Quickfire Challenge, the Chefs are tasked with making as many dishes as possible in 30 minutes. In the Elimination Challenge, the competitors must push the boundaries of plant-based cuisine and impress the Judges at a Vegan Feast.

The Chefs' palates are put to the test at the Top Chef Canada Taste Test Tournament. Then, it's time for Restaurant Wars! The Chefs battle it out in two teams to create an unforgettable restaurant experience. The pressure is on to impress Top Chef U.S star Gail Simmons who joins the Judging panel

In the milestone tenth season premiere, host Eden Grinshpan and judge Janet Zuccarini welcome 11 Chefs from across Canada to compete in the most prestigious cooking competition in the country. In the season's first Quickfire Challenge, the Chefs will put their skills to the test in a skills race that takes us back to Season 1. A new twist is introduced that shakes up the competition. Later, the Chefs must impress new judge David Zilber and re-imagine a dish that has changed their life

Head Judge Mark McEwan puts on an apron and shows the competitors how it’s done in a Quickfire Challenge that tasks them with creating a wine paired dish under serious time constraints. Later, in the penultimate challenge of the season, the final five chefs have one last chance to serve up a grand slam dish worthy of earning them a spot in the finale.

It’s time for the chefs to show off their skills in the Top Chef Canada Culinary Skills Race, and the stakes are higher than ever. One eliminated chef will have a chance to cook their way back into the competition and replace a chef still in the running to be Canada’s Top Chef. In the Elimination Challenge, the chefs take inspiration from the “Eat Local” movement.

The chefs get creative as they bake, flip or fry a dish using oat flour in the Quickfire Challenge. In the Elimination Challenge, the competition gets festive as the chefs present dishes inspired by their favourite holiday meal for the Top Chef Canada Holiday Potluck.

In the season premiere, host Eden Grinshpan and head judge Mark McEwan welcome 11 chefs from across Canada to compete in the most prestigious cooking competition in the country. In the season’s first Quickfire Challenge, the chefs must create a dish that highlights their brand and the style of food they are bringing to the table. Later, the chefs channel the energy of a phoenix rising from the ashes to create a dish inspired by an element found in fire.

In a special Quickfire Challenge the chefs get a helping hand from mini-sous chefs from The Boys and Girls Club of Canada; the chefs tackle the seemingly simple task of making fresh pasta, leading to an unexpected twist that rocks Judges Table.

Jaws drop when culinary trailblazer, Daniel Boulud, walks into the Top Chef Canada kitchen to judge a Quickfire Challenge that tasks the chefs with highlighting high-quality European ingredients. In the Elimination Challenge, it’s time for Restaurant Wars! In this iconic Top Chef Canada challenge, the chefs battle it out in two teams to create an unforgettable restaurant experience at Toronto’s historic Casa Loma. The stakes are higher than ever as the final eight chefs face a double elimination that will see two chefs from the losing team pack their knives and go.

The chefs must perfectly peel as many apples as possible, expertly shuck 20 oysters, and race against the clock to extract as much lobster meat as possible under the watchful eye of Head Judge Mark McEwan.

In the season debut, Host Eden Grinshpan and Head Judge Mark McEwan welcome 12 chefs from every corner of the country to compete in the most prestigious cooking competition in the country, battling it out for the biggest prize in Top Chef Canada history and the coveted title of Canada’s Top Chef. In the season’s first Quickfire Challenge the chefs must create their “Desert Island Dish” – the one dish they would want to eat every day if they were stranded on a desert island for the rest of their life. In a Top Chef Canada first, the chefs with the best four dishes will earn a game changing special advantage. Later in the Elimination Challenge, the chefs draw inspiration from the dawn of a new decade, tapping into the pulse of culinary trends to create dishes that speak to the future of food. At Judges Table, reality sinks in when the chefs face the first elimination of the season.

In a very special QuickFire Challenge, Top Chef Canada pairs with the Boys and Girls Clubs of Canada’s Kid Food Nation to challenge the chefs to take an ingredient that kids normally hate and use it in a dish that any kid would love. The chefs must please some very particular palates including Top Chef U.S. All-Star winner, acclaimed chef/owner of Juniper & Ivy in San Diego, Calif. and father or two, Richard Blais. It’s a food hall takeover and in this Elimination Challenge, teams of two must take a restaurant concept and translate it into a high-quality, fast-casual dining experience for 150 patrons at Toronto’s Assembly Chef’s Hall. A double-elimination has everyone on edge as both chefs on the losing team are sent home.

It’s Restaurant Wars! For the first time in Top Chef Canada history, the entire episode is dedicated to this marquee challenge. In part one, two chefs put their finesse to the test in a head-to-head culinary skills test to pick the members of their restaurant wars teams. In part two, the chefs head to the top of the CN Tower, 1,100 ft. in the air, to create their ultimate restaurant concept. With a $10,000 prize on the line and veteran New York Magazine, James Beard award-winning restaurant critic Adam Platt on board as guest judge, stakes are at an all-time high.

In the season debut, Host Eden Grinshpan and Head Judge Mark McEwan welcome 11 chefs, representing the coming of age of the Canadian culinary scene, to compete in the most prestigious cooking competition in the country and to battle it out for the title of Canada’s Top Chef. In a never-seen-before, high-stakes QuickFire, one dish will determine a chef’s destiny for the entire competition. Later, in the Elimination Challenge, the chefs are asked to take inspiration from a recipe handed down to them from a loved-one and reimagine it into a Top Chef Quality dish. In the first tasting of the season Eden and Chef McEwan, are joined by resident judges Chris Nuttall-Smith, Mijune Pak, and Janet Zuccarini.

At the heart of French cuisine are the decadent flavours of butter, cream and cheese, but in this final-five QuickFire Challenge, the chefs are challenged to recreate the richness of classic French dishes using only plant-based ingredients. Judging this French-Vegan challenge is acclaimed New York City chef Amanda Cohen. Later, it’s the guy with the smile! Top Chef Canada: All-Stars alumni Dustin Gallagher is back to judge the Elimination Challenge where chefs must create canapés that pair with California wines and serve them to an exclusive cocktail party of 65 guests.

Herbs and spice and everything nice. In this QuickFire Challenge, chefs randomly pick two herbs and spices to incorporate into a Top Chef Canada-quality dessert. Next, its game on in the Elimination Challenge as arena food gets a Top Chef Canada makeover. In teams of two, the chefs cater a rink-side post game party for a group of young hockey players and their parents and coaches. A double-elimination has everyone on edge as both chefs on the losing team are sent home.

It’s a mash-up of trends in this Quickfire Challenge where the nine remaining chefs must create dishes that combine up two of the hottest food crazes of the moment. Judging is food writer and culinary trend-setter Peter Meehan. Later in the Elimination Challenge, the chefs go on a culinary voyage creating an authentic fine-dining feast inspired by eight different regions in Mexico. Master of Mexican cuisine, Top Chef U.S. veteran and Michelin-starred chef Carlos Gaytan is on hand to offer expertise and joins the spicy tasting table.

In the season debut, Host Eden Grinshpan and Head Judge Mark McEwan welcome 11 chefs, representing the next generation of Canadian culinary stars, to compete in the most prestigious cooking competition in the country and to battle it out for the title of Canada’s Top Chef. For their first QuickFire Challenge, Chef McEwan sets the bar in a grueling, four-round, precision skills challenge. Later, in the Elimination Challenge, the chefs are asked to re-imagine a dish made famous by a Canadian culinary trailblazer. It’s a star-studded tasting table for the first elimination when Eden, Chef McEwan, and resident judges Chris Nuttall-Smith, Mijune Pak, and Janet Zuccarini are joined by culinary icons Susur Lee, Rob Feenie and Anne Yarymowich.

The QuickFire challenge is a high-speed cook-off where the final four chefs have 35 minutes to create as many dishes as possible with the help of some highly qualified sous-chefs – Top Chef Canada’s previous four champions. In their Elimination Challenge, the final four All-Stars head to the shores of Lake Ontario to grill Canadian game meat for an intimidating table of judges that includes James Beard award-winning Chef Normand Laprise and the winners of the first four seasons of Top Chef Canada.

In the QuickFire Challenge, the chefs fly blind and pick ingredients without knowing that they will be using them to make….ice cream! Later, in the Elimination Challenge, the All-Stars go deep underground to serve decadent late night eats to a crowd of 100 on the platform of Toronto’s Lower Bay subway station. Guest Judge Chef Grant van Gameren is on hand to determine who’s aboard and who will get left behind.

In the QuickFire Challenge, culinary superstar Daniel Boulud asks the chefs to re-create some of his favourite dishes…but the All-Stars are in for a very unexpected twist. The Elimination Challenge features a Top Chef first as the chefs are split into two teams to create the ultimate menu on-the-go for Retail Wars! Joining as guest judge is world-famous chef and retail food maven Lidia Bastianich.

In the QuickFire challenge the chefs go back to their culinary roots to be tested by guest judge Chef John Higgins on the five French mother sauces. And later in the Elimination Challenge, the chefs are split into two teams to create three-course progressive menus showcasing the diverse and decadent flavours of Middle Eastern cuisine. Acclaimed cookbook author and master of middle-eastern cooking Sabrina Ghayour joins as guest judge at Diwan, Chef McEwan’s restaurant in the Aga Khan museum.

Top Chef Canada is back! In the season debut, Host Eden Grinshpan and Head Judge Mark McEwan welcome back 12 All-Star Chefs to compete in the most prestigious culinary competition in the country and battle it out for the title that has eluded them all: Canada’s Top Chef. For their first QuickFire in the brand-new Monogram kitchen, the chefs must create a dish that represents one of Canada’s four seasons. Later, in the Elimination Challenge, the chefs are challenged to take the ingredients from the dishes that sent them packing from their original seasons and use them to create an All-Star quality dish. At the table for this all-important first elimination are Eden, Chef McEwan, and a brand-new panel of expert resident judges, Chris Nuttall-Smith, Mijune Pak and Janet Zuccarini.

In the QuickFire Challenge, the chefs must create the best cookies ever for Chef Duff Goldman from Food Network’s Ace of Cakes. In the Elimination Challenge, the final five chefs head to the Ontario Science Centre in an experimental challenge that explores molecular gastronomy as they create one last dish before the finale. Chef Susur Lee returns as guest judge.

In the QuickFire Challenge, the chefs are tasked to create a delectable dish using extreme and weird ingredients such as crocodile, cactus, crickets, mealworms, corn smut, and bull testicles. Food adventurer Bob Blumer stops by to judge which chefs have the strongest dish – and stomach. Later, a medieval food battle takes place at Casa Loma for the Elimination Challenge in which the chefs must create food fit for a king at a castle garden party. Guest judge is Chef Hugh Acheson and guest resident judge is Chef Lynn Crawford.

The chefs are in knots for the QuickFire Challenge with Top Chef Canada season three winner Matthew Stowe who returns to judge the first ever Top Chef three-legged cook-off. The Elimination Challenge takes the chefs to the big leagues to cook for Toronto Raptors forward Amir Johnson at Real Sports Bar and Grill. In this challenge, the chefs must create their take on fine dining using classic snacks found at sports venues.

This episode’s hot and spicy QuickFire Challenge requires the chefs to showcase peppers that vary in intensity based on the Scoville Heat Scale. The competition gets even hotter in the Elimination Challenge as the chefs cook a buffet meal for Toronto’s Bravest at the Toronto Fire Academy – but they must first rescue their ingredients from a burning building. This action-packed challenge pits men against women to find out who can take the heat. Chef Roger Mooking joins as guest judge for both challenges.

In the season debut, 14 of the country’s best chefs arrive in Toronto to compete in Canada’s biggest and best culinary competition for the most extreme season yet. The culinary frenzy begins with the first QuickFire in which head judge Chef McEwan pairs the chefs up in a prep-and-cook relay race. Later, the Elimination Challenge marks the first Battle of the Sexes Challenge in which the men and women go head-to-head to create a five course tasting menu at the SoHo Met Hotel. Chef Susur Lee serves as guest judge and Chopped Canada host Dean McDermott and wife Tori Spelling join for this gender-themed cook off.

For the Quickfire Challenge, the chefs battle it out in a burger war to create the ultimate Top Chef burger and in the Elimination Challenge, they take flight. Each chef must create a multi-course meal for Air Canada’s Executive First Service – and they need to serve it on board an Air Canada 767 aircraft. Joining the judges is James Beard Award winning Chef Charlie Palmer.

In the Quickfire Challenge, the chefs must create a dish based on a destination that Toronto Pearson Airport serves. The trick is they need to create this dish on the tarmac at Canada’s busiest airport with planes landing and taking off all around them. Later in the Elimination Challenge, the chefs must create an Indian feast for the judges and guests Chef Vikram Vij and international comedy superstar Russell Peters.

In the Quickfire Challenge, the chefs need to create their take on a frozen pizza for noted Italian Chef Massimo Capra of Restaurant Takeover. Then it is time for the Top Chef classic challenge, Restaurant Wars. The chefs split into two teams and battle it out for the best restaurant concept and execution. Joining the judges at the table this week is celebrated Montreal Chef Normand Laprise.

In this Quickfire Challenge, resident judge Shereen Arazam tests the chefs on their ability to properly create and price a dish in the first ever Top Chef Canada auction. Later in the Elimination Challenge, Shereen gets the chefs to help her with the menu for a surprise wedding shower for Top Chef Canada host Lisa Ray. Season one Chef Andrea Nicholson is guest judge.

In the Quickfire Challenge, the chefs must create their own take on a coffee shop staple – the donut. For the Elimination Challenge, the chefs need to create a healthy and balanced meal for a local roller derby match. Joining at judges table is Chef Elizabeth Falkner (The Next Iron Chef: Redemption) and WWE superstar Trish Stratus.

In the Quickfire Challenge, the chefs must create a dish using the contents of an MRE (Meal Ready to Eat) for the star of the hit TV series Survivorman, Les Stroud. In the Elimination Challenge, the chefs divide into pairs and go on an old-fashioned scavenger hunt as they search for food to create a farm feast. Chef Robert Irvine from Food Network’s Restaurant: Impossible joins as guest judge.

The chefs must create a special family style meal for Mark and some very close friends.

The chefs must choose a distinct region of Canada and create a day's worth of meals from their chosen region.

In this episode, the competitors compete in the signature Top Chef challenge, Restaurant Wars. Special guest, David Adjey, sits at the judges' table.

The contestants put their own spin on poutine. Later, they take on classic French cuisine.

With a focus on food from around the world, the chefs must create their own unique salad for the Quickfire Challenge this week. For their Elimination Challenge, the chefs are dispatched to different ethnic neighbourhoods to purchase their ingredients. Using those ingredients, they must create a hot and a cold dish that is inspired by different world cuisines.

In the high stakes Quickfire Challenge, the chefs must create an inspired breakfast dish using 100% cow’s milk cheese from the Dairy Farmers of Canada. For the Elimination Challenge, the chefs host an art gallery cocktail party where they serve hors d’oeuvres that use cheese to paint a picture of their teammate.

In this episode, the chefs start off with a Quickfire that challenges them to create a dish inspired by popular Canadian movies (Porky’s, My Big Fat Greek Wedding, Naked Lunch, Bon Cop/Bad Cop). For their Elimination Challenge, the chefs are invited to have breakfast with Chef McEwan and discuss his favourite foods. Later, the chefs must use that information to create a special family style meal for Mark and some very close friends.

In this episode, the chefs draw inspiration from the Canadian landscape. For the Quickfire Challenge, the chefs create three distinctive Porter Airline snack boxes for the commuter airline’s consideration to serve in flight. For their Elimination Challenge, the chefs must choose a distinct region of Canada and create a day’s worth of meals from their chosen region. Regions featured include: BC Interior, Wild Rose Country, The Prairies, Ontario Greenbelt, La Belle Province, and the Maritimes.

In the signature Top Chef challenge, Restaurant Wars, the chefs are tasked with creating a restaurant concept, menu and performing a full service for a restaurant full of discerning diners. The remaining chefs are split into two teams of four and each given a section of Chef McEwan’s popular Toronto eatery Bymark to debut their menus. In the Quickfire Challenge, the chefs join forces to compete in the ever challenging Blind Fold Relay Race.

In this episode, the chefs recreate their version of the classic Canadian snack food poutine for the Quickfire Challenge. Later, they dive deep into the world of classic French cuisine. Each must prepare a ten-course menu that features classic French proteins for an internationally-acclaimed French chef and restaurateur.

With a focus on food from around the world, the chefs must create their own unique salad for the Quickfire Challenge.

In the high stakes Quickfire Challenge, the chefs must create an inspired breakfast dish using 100% cow’s milk cheese from the Dairy Farmers of Canada. For the Elimination Challenge, the chefs host an art gallery cocktail party where they serve hors d’oeuvres that use cheese to paint a picture of their teammate.