In the series debut, viewers meet the 16 chefs who will compete for the title of Canada’s Top Chef.
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.
The remaining chefs compete in the classic Top Chef Blindfold Taste Test for the Quickfire Challenge. Later, the chefs divide into teams to create a traditional Russian Zakusky – tapas style meal – using pure filtered vodka.
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.
For the Quickfire Challenge, the chefs must properly butcher a whole pig. In the Elimination Challenge, the chefs use the same pork they butchered to create dishes at George Brown Chef’s School for a cocktail party in support of Food Banks of Canada. Senior students from the Chef’s School at George Brown lend a helping hand.
The contestants put their own spin on poutine. Later, they take on classic French cuisine.
The chefs must use All-Bran cereal in dishes for the Quickfire Challenge. Then they prepare a romantic meal for couples celebrating a special anniversary.
In this episode, the competitors compete in the signature Top Chef challenge, Restaurant Wars. Special guest, David Adjey, sits at the judges' table.
The chefs must create an amazing dish using a specific number of President's Choice™ signature products.
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 chefs are challenged to take haute cuisine to the street. For the Quickfire Challenge, they create two distinctive dishes with international flair that can be served from a street cart in Toronto's Nathan Phillips Square. In their Elimination Challenge, they choose from a selection of seafood to create three distinct dishes in a very short period of time.
The chefs must create a special family style meal for Mark and some very close friends.
The chefs are first challenged to create a BBQ-themed meal, followed by a 3-course menu of their own design.
In the season 2 debut, the 16 Canadian chefs fighting to become Canada’s next Top Chef arrive for the competition and are thrown into battle in a dramatic Quickfire Challenge at Chef Mark McEwan’s stunning Toronto restaurant, Bymark. Later, in the Elimination Challenge, the chefs must use their hometown as inspiration to create a memorable dish and Chef Michael Smith acts as guest judge.
The chefs are challenged to create dishes for a construction crew, featuring special guest Mike Holmes.
The chefs are throw a baby shower for resident judge Shereen Arazm and season 1 host Thea Andrews.
In the Quickfire Challenge, Chef McEwan puts a dramatic twist on the classic Blindfold Taste Test. For the Elimination Challenge, the chefs are asked to create a tasting menu that reflects “nose-to-tail” cooking for the master of that food movement, Chef Chris Cosentino. Joining the judges table is Executive Chef of Parts and Labour, Chef Matty Matheson.
The chefs must create a game day snack using a surprising mandatory ingredient. Special guest Number Nine of the Toronto Maple Leafs Colby Armstrong judges the chefs’ game snacks. In the Elimination Challenge, the chefs must take a trip back in time to create dishes for a fancy cocktail party.
In the high stakes Quickfire Challenge, Chef McEwan asks the remaining chefs to create their take on a classic lunchtime combo. Later, it is time for the classic Top Chef challenge – Restaurant Wars! Divided into two teams, each group must create – and execute – a brand new restaurant concept in 24 hours. The home base for this challenge is the flagship operation of internationally acclaimed chef and restaurateur, Susur Lee, who also acts as a guest judge.
In the Quickfire Challenge, the chefs must create a dish using traditional canned goods. During the Elimination Challenge, the chefs must deconstruct a traditionally classic dish for a table of food lovers which includes Top Chef All-Stars champion, Chef Richard Blais.
Chef McEwan puts the chefs’ skills to the test in the culinary skills Quickfire Challenge. For the Elimination Challenge, Top Chef Canada goes on location to feed the cast and crew of the hit Showcase series Lost Girl. The chefs must work as a team to create a Top Chef-worthy menu that follows the strict dietary needs for a hard working cast and crew. Executive Chef Michael Blackie from the National Arts Centre in Ottawa acts as guest judge.
In the Quickfire Challenge, the chefs must create a dish using ingredients found in an everyday vending machine with Spenny Rice of Kenny vs. Spenny as a special guest. In this Elimination Challenge, the chefs go camping to create a wild brunch in the middle of nowhere after spending the night in the great outdoors.. Chef Roger Mooking of Everyday Exotic acts as guest judge.
In the Quickfire Challenge, the chefs create a child-friendly dish for Top Chef Canada season one winner Dale MacKay and his son Ayden. Later in the Elimination Challenge, the chefs must create a dish inspired by soul food for a very special meal that is judged by internationally acclaimed chef and restaurateur Marcus Samuelson
In the Quickfire Challenge, the chefs must create a classic and refined dish using a classic convenience food and Sony Recording Artist Keisha Chante joins in judging. For the Elimination Challenge, the chefs must create a traditional Italian feast for a table of distinguished guests that includes the first lady of Italian cuisine and guest judge Chef Lidia Bastianich. Chef McEwan hosts this once-in-a-lifetime feast at his Italian eatery Fabbrica.
For the Quickfire Challenge, the chefs create sweet and savoury pies for master baker chef Marc Thuet. For the Elimination Challenge, the chefs must create a “stylish” dish for a special fashion-focused lunch at Toronto’s Shops at Don Mills. Each chef is given the help of a surprise sous chef. Restaurateur Biana Zorich and noted food stylist and chef Jennifer McLagan act as guest judges.
In the final episode, the chefs are faced with a surprise twist. Guest judge is renown master of contemporary Indian cuisine, Vikram Vij.
In the season debut, the 16 chefs arrive in Toronto where they meet for the first time and size up the competition. For their first Quickfire Challenge, head judge Chef Mark McEwan puts the chefs’ skills to test in a culinary relay race. Later in the Elimination Challenge, the chefs must recreate the very first dish that inspired them to become a chef. Chef Chuck Hughes (Chuck’s Day Off) joins as guest judge.
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.
In the Quickfire Challenge, the chefs must create the ultimate Vegan dish for the host of George Stroumboulopoulos Tonight, George Stroumboulopoulos. In the Elimination Challenge, the chefs break into different groups and they must create dishes for different food service categories. The categories match the different operations of Senses Restaurant within their home at the SoHo Metropolitan Hotel. Guest judge for this challenge is internationally acclaimed chef and restaurateur Daniel Boulud.
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.
For the Quickfire Challenge, Chef McEwan puts on his chef whites and cooks up an amazing dish in record time. Then the chefs need to make a dish that rivals Chef McEwan’s creation in the same amount of time – it is the reverse quickfire. For their Elimination Challenge, the chefs create canapés for a cocktail party in support of Canada’s National Ballet School. Guest judge is Canadian ballet star Rex Harrington.
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 put their taste buds to the test in a head-to-head taste-off and in the Elimination Challenge, the chefs must come up with their take on what Canada’s New National Dish should be. Guest judging is David Rocco, host of David Rocco’s Amalfi Getaway.
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 the Quickfire Challenge, the chefs must create a dish inspired by a classic cocktail. For their Elimination Challenge the chefs head to the Toronto Zoo where they work as a team to create a special tasting menu inspired by different regions and animals. The winner of Top Chef: Las Vegas, Chef Michael Voltaggio, joins as guest judge.
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 must make a decadent dessert for one of the stars of The Real Housewives of Vancouver, Jody Claman. In the Elimination Challenge, Jody asks the chefs to create luxurious and decadent party food for a garden party she is hosting for her friends from The Real Housewives of Vancouver.
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.
The chefs put their culinary skills to the test when competing in a challenge revolving around the ever-versatile egg; and later, create Southern-style street food to serve to fans at a racetrack. Zane Caplansky and Pino Posteraro are guests at the judges' table.
A three-legged cook-off; the chefs cook for Amir Johnson.
Weird ingredients in the Quickfire; the chefs make dishes for a castle garden party.
The chefs create dishes based on a popular food idiom; healthy lunch buffet using wholesome foods.
The chefs bake cookies for Chef Duff Goldman; exploring molecular gastronomy.
The chefs create the meal of a lifetime; a winner is announced.
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.
It’s a shuck off! In the QuickFire Challenge, the chefs face-off in a culinary skills tournament featuring fish filleting, shallot dicing, and oyster shucking. In the Elimination Challenge, the chefs set off on a round-the world culinary adventure to cook dishes inspired by some of the world’s most famous street food markets. Chef Susur Lee is guest judge and joins the resident judges and a crowd of 75 for a Top Chef Canada pop-up street market at Toronto’s Artscape Wychwood Barns.
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.
In the QuickFire Challenge, the chefs must create their All-Star interpretation of what is becoming the most important meal of the day…brunch! For the Elimination Challenge, the chefs create All-Star quality dishes inspired by Canadian cities. Joining as guest judge is iconic Canadian Chef Lynn Crawford.
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.
n this QuickFire Challenge, YouTube sensation Josh Elkin stops by to challenge the remaining chefs to create All-Star dishes using Krave Jerky. For the Elimination Challenge, the chefs must take an important moment in Canadian history and make a dish worthy of Canada’s 150th birthday. Chef Jeremy Charles is guest judge as the All-Stars serve their historic meals at the Royal Ontario Museum.
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.
After receiving heartfelt video messages from their mentors, the final five chefs are challenged to create a dish using ingredients packed for them by those same mentors. In their Elimination Challenge, the chefs must use the art of deception to create hors d'oeuvres that look like one dish but are actually something completely different. Guest judge Chef Derek Dammann joins Mijune, Janet, Mark and Eden at the table to taste these deceiving delicacies.
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.
The Top Chef Canada: All-Stars Finale is here and the final three chefs go head-to-head in a high-stakes QuickFire Challenge. Later in their final challenge of the season, the chefs head to the historic Royal York Hotel for a course-to-course battle as the chefs serve their meals of a lifetime. Only one All-Star will win it all and become Canada’s Top Chef.
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.
Waste not, want not! In this high-stakes QuickFire challenge, a hot-button culinary issue is put to the test when the chefs are challenged to produce a Top Chef Canada quality dish while creating as little food waste as possible. Judged by James Beard award-winning chef Danny Bowien, the winning chef earns a special immunity that holds more power than ever seen before. Canadian culinary icon Lynn Crawford judges the ultimate farm-to-table Elimination Challenge where the chefs must feed the farmers, creating dishes that highlight Canadian vegetable, fruit, grain, dairy and egg farms.
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 a QuickFire Challenge that tests vision and leadership, the chefs are paired with culinary students to teach them a dish...but are thrown one major curveball. With 16 cooks in the kitchen, mass chaos ensues. Later, the chefs are divided into two teams to conceptualize and create the ultimate menu in the marquee Elimination Challenge of the season, Restaurant Wars! The stakes are higher than ever as a massive twist threatens to alter the competition. Superstar food writer and critic, known for making and breaking restaurants, Ruth Reichl joins as guest judge.
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.
Top Chef Canada All-Stars winner Nicole Gomes is back in the kitchen to judge the Quickfire Challenge where the chefs put a new spin on an old favourite, fried chicken. Later, in the Elimination Challenge, the chefs have to take the flatbread food revolution and give it international flair, creating pizzas inspired by countries as diverse as Korea and Turkey. From L.A.’s hottest new restaurant Felix, Chef Evan Funke is on hand to determine who gets the dough.
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.
It’s the Finale! First, the final four chefs go head-to-head-to-head in a high-stakes Quickfire Challenge which will determine who goes on to the finals. At the majestic Omni King Edward hotel, it’s a course to course Elimination Challenge as the chefs battle to serve meals of a lifetime to the table of Top Chef Canada resident judges. Only one chef will win it all and become Canada’s Top Chef.
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.
Diving into their next QuickFire Challenge, the chefs challenge conventions by combining two unlikely ingredients: seafood and cheese. Top Canadian cheese purveyor and owner of Toronto’s famed Cheese Boutique, Afrim Pristine, joins to judge this ultimate grilled cheese challenge. Later, in the Elimination Challenge, chefs take inspiration from the land of forests and fjords to create an authentic Nordic feast. It’s a star-studded tasting table at the beautiful Toronto Islands as the chefs are judged by the owner of Red Rooster in Harlem, New York City, Swedish-raised culinary icon Marcus Samuelsson and Executive Chef at New York City’s Two Michelin-Starred Scandinavian restaurant Aquavit, Chef Emma Bengtsson.
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.
The power of an ingredient should never be underestimated and in this QuickFire Challenge, chefs work in teams of two to create a progressive tasting menu that highlights just one single ingredient. Judging is four-time James Beard Award-winner and the owner of Philadelphia’s Zahav, chef Michael Solomonov. In the Elimination Challenge, the chefs harness their wild side to create a dish that combines a luxury ingredient with a carnival classic and serve it to guests at the country’s largest theme park, Canada’s Wonderland. Joining our judges is Top Chef U.S. alumni and the owner of Fox & the Knife in Boston, Mass., chef Karen Akunowicz.
It’s a family affair in this heart-warming QuickFire Challenge as the chefs are reunited with a loved one and tasked with creating a dish that reminds them of home. There’s only one catch, the loved ones must cook by themselves for the first 15 minutes of this 45-minute cook. Judging the pairs are Toronto chef-brothers Rob Rossi, owner of Giulietta and Craig Harding owner of Campagnolo, La Palma and Constantine. In the Elimination Challenge, chefs must create a dish that pairs with one of four Mill Street Beers and tensions are at an all-time high as the remaining five chefs battle it out for a spot in the finale.
In the first part of the finale, the final four chefs go head-to-head in a high-stakes challenge which will determine who moves on. In the last Elimination Challenge of the season, at the Relais & Chateaux country estate at Langdon Hall Country House Hotel & Spa, it’s a course-to-course battle as the chefs serve meals of a lifetime to a table of our resident judges. Only one chef will win it all and become Canada’s Top Chef.
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.
Things get both icy and heated during the Quickfire Challenge when the chefs re-imagine classic dishes using hot and cold elements. Things really heat up in the head-to-head Elimination Challenge when the chefs show off their BBQ skills with international cuisine.
Bragging rights are on the line in the always intense Quickfire Challenge and later, the chefs take-over Stackt Market to provide on-the-go offerings to 75 busy guests and the always-on-the-move Top Chef Canada Judges.
It’s Drag Brunch! The Top Chef Canada kitchen glitters like never before when two fabulous Drag Queens, Miss Moco and Baby Bel Bel, drop by to challenge the chefs to create an indulgent three course brunch tasting menu fit for a queen. The chefs work in teams to impress the queens and slay the most decadent meal of the day. Later in the Elimination Challenge, the chefs are tasked with taking the judges on a culinary trip across Europe for a European feast. Things get intense in the kitchen as the chefs each create a dish inspired by some of the most iconic cities across the continent.
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.
In the Quickfire Challenge, the chefs come face-to-face with Noma's Director of Fermentation David Zilber and in the Elimination challenge the chefs highlight ingredients from PEI.
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.
The battle is on for the last spot in the finale in this season’s unprecedented sudden-death showdown leading to an epic final meal where one chef will win it all, and become Canada’s Top Chef.
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.
The chefs are thrown for a loop in the Quickfire Challenge when they find out they must transform diner classics into plant-based plates. In the Elimination Challenge, the chefs compete in teams to create harvest-inspired baskets served to the judges at a Top Chef Canada picnic.
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.
It’s time for Takeout Wars! In a twist on the classic Top Chef Canada challenge, the chefs battle it out in two teams to create an unforgettable takeout experience featuring contact-less pickup for the public and delivery direct to Janet Zuccarini’s home for the judges.
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.
In a very special Quickfire Challenge, the chefs get some virtual help from a group of mini-sous chefs from The Boys and Girls Club of Canada. In the Elimination Challenge, the competitors get an education in Indigenous ingredients and cooking before serving an unforgettable menu at a traditional Longhouse.
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.
The season culminates with the final four chefs facing off by creating the most important meal of the competition: a progressive five-course tasting menu that they will serve in the epicenter of luxury at The Four Seasons Hotel in Toronto, Ontario. In a surprising twist, only two chefs will serve their full menu but one chef will win it all and become Canada’s Top Chef.
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.
The Chefs are thrown for a loop in the Quickfire Challenge when they find out they must work in teams to create a dish that incorporates three Classic Top Chef Canada Quickfires. In the Elimination Challenge, the Chefs cater a rehearsal for rock band The Beaches.
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.
The Chefs get creative in the Top Chef Canada Kitchen during a very colourful Quickfire Challenge. Later, Soccer Fever is in the air as the competitors put their barbecue skills to the test and host a cookout for the next generation of soccer superstars.
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.
In the Quickfire Challenge, Chefs must balance contrasting flavour profiles. In the Elimination Challenge, competitors create date night dishes for the loved ones of the judges. The final 4 will head to a popular international food destination.
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.
The season ends with a Quickfire Challenge determining the final 2 Chefs. They will cook a five-course tasting menu that they'll serve at Blue by Eric Ripert at The Ritz in The Cayman Islands. One chef will win it all and become Canada's Top Chef.
In the historic Season 11 premiere, Top Chef Canada celebrates the Canadian culinary scene taking its place on the world stage. Ten Chefs from across Canada are welcomed into the biggest culinary competition in the country. There’s no time for introductions as Host Eden Grinshpan reveals that the first challenge of the season will be Restaurant Wars! Immediately thrown into chaos, the Chefs are split into two teams, and must create a unique restaurant concept and cohesive menu that opens to the public in less than 24 hours. And judging this meal is a table of Canada’s first Michelin-starred chefs, bringing the competition to a whole new level.
For the season’s first Quickfire Challenge, the Chefs go back to basics in this very special Skills Race, featuring Guinness World Record Holder and former Top Chef Canada finalist Wallace Wong. Later, while cooking at Judge Janet Zuccarini’s first restaurant Trattoria Nervosa, the Chefs showcase their unique culinary styles by creating a dish inspired by a major 'first' in their life.
Here comes the bride! In the Quickfire Challenge, the pressure is on to impress judge and soon-to-be bride Mijune Pak as the Chefs create a dish to be considered for her wedding menu. Later, the Chefs explore Market 707, an urban street-food destination, to experience and taste the thriving multicultural food scene in Toronto. For the Elimination Challenge, the Chefs must create a premium dish that takes inspiration from those street-food favorites, and deliver it to the Judges at The Bentway, a unique public space located under a highway.
The Chefs explore their sweet and savory sides in the Quickfire Challenge, where they must create a dish that can pair with an espresso beverage served with either breakfast or dessert. Then, it’s time for the first ever Top Chef Canada Gala Fundraiser. The Chefs are challenged with preparing 225 servings of the perfect hors d’oeuvre for over 150 guests at this exciting event to support a not-for-profit that gives back to the hospitality and restaurant industry.
The Chefs get a nice surprise from home during the love themed Quickfire Challenge. Then, the competitors take a road trip to Restaurant Pearl Morissette where each Chef must cook a dish for a progressive tasting menu using only locally sourced ingredients.
For the Quickfire Challenge, the Chefs are celebrating Tim Horton’s 60th anniversary by creating a dish inspired by their Canadian hometowns, with a chance to be featured on Tim Horton’s menu. Later in the Elimination Challenge, the Chefs are challenged to make a Top Chef quality dish while working with unique and sustainable ingredients that Judge David Zilber predicts will be in the pantries and fridges of chefs in the future.
In the Quickfire Challenge, the competitors must think outside the box while cooking with turkey. Then, in the penultimate Elimination Challenge, each remaining Chef is assigned a movie category: Drama, Horror, Western, or Romantic Comedy. Lights, camera, cooking – the pressure is on to create a show-stopping dish inspired by their selected genres. But after they each audition, only 3 Chefs will be chosen to star in the season finale.
Bonjour Quebec! In the season eleven finale, the three remaining Chefs head to renowned Canadian culinary destination, Montreal. The high-stakes Quickfire challenges the Chefs to re-invent an iconic Montreal staple: Poutine, a smoked meat sandwich, or a Montreal-style bagel! Esteemed Guest Judges Frederic Morin and Antonio Park help decide which competitor gets sent home. Then, after a shop at Jean-Talon Market with Season 8 Winner and Montreal native Francis Blais, the final two Chefs cook the most important meal of their lives, serving a five-course progressive tasting menu and battling it out for the title of Canada’s Top Chef.
