A diverse group of chefs must make a potluck dish to introduce themselves to the judges; the chefs also prepare their take on a meat-and-potatoes dish for a block party with 200 diners and Denver's biggest culinary names.
The chefs battle each other in a fierce Mise En Place relay; chef Alex Seidel invites the group to his farm to learn about his take on farm-to-table cuisine; the chefs are tasked with creating a meal incorporating a mystery ingredient from the farm.
In a Sudden Death Quickfire based on the iconic Denver omelet, the intensity in the kitchen is egg-ceptional as one chef completely cracks under the pressure in one of the most gut wrenching eliminations in Top Chef history as judged by Padma, Tom and Chef Lachlan Patterson. Then, the cheftestants tap into their college palates as they make dishes in food trucks for students in Boulder. Internet sensation, Logan Paul helps wrangle the diners and Chef Hosea Rosenberg joins the judges for indulgent, hangover inspired food.
The chefs channel their inner child to make upscale versions of kid menu classics for Curtis Stone, Padma, and kids of local culinarians. But there's a catch, they can only use child-sized cookware, utensils and mixers creating more than pint-sized problems. Then, after a visit to a food incubator assisting immigrant women, the chefs must dig deep into their roots to present dishes based on their own heritage for Immigrant food influencers, including Alon Shaya, Nilou Motamed and Mourad Lahlou.
Tom surprises the chefs with a twist that changes the game; the chefs are sent camping where they must make a 5-star meal outdoors and are met with an unexpected storm; chef Naomi Pomeroy joins the judges in the Colorado mountains.
Padma and Richard Blais challenge the chefs to transform the most laborious dishes from their own menus into dishes for home cooks; chef Keegan Gerhard tasks the chefs with creating German-inspired dishes.
On the eve of the Quickfire, one of the chefs has a very special delivery. Padma and Season 14 Winner Brooke Williamson surprise the chefs at their house with breakfast ingredients and task them to create a delicious breakfast dish featuring Nutella. Then, Olympians Meryl Davis, Gus Kenworthy and John Daly inspire the chefs to focus on precision, speed and creativity in the first-ever Top Chef Olympics where the chefs will face off in three head-to-head heats. Who will win the gold and which bronze medalist will be sent packing?
In the most anticipated challenge of the season, the chefs face-off in Restaurant Wars, creating and executing two new restaurant concepts from design to dishes in a matter of days. Culinary icons Bruce and Eric Bromberg of Blue Ribbon join the judges to experience and evaluate each restaurant's successes and failures. Nothing is ever as heated as a kitchen under this kind of pressure. Which chef will crumble under the weight of the challenge?
Cooking for Michelin-starred Chef David Kinch adds pressure to an already stressful Sudden Death Quickfire based on edible flowers and the chefs are crushed as one of their own is sent packing. Then, the chefs are challenged to put an elevated slant on pre-game food as they host the ultimate tailgate party at Sports Authority Field at Mile High for the Denver Broncos, the judges, Mayor Michael Hancock and BBQ Pitmaster Adam Perry Lang. Who will throw a game winning touchdown and which chef will make a fourth-quarter fumble?
The chefs put their scariest nightmares on a plate in dessert form during a Quickfire set at the iconic Stanley Hotel, the site that inspired Stephen King's "The Shining"; the chefs offer a dish to John Hickenlooper, the governor of Colorado.
The chefs are reunited with the winner of "Last Chance Kitchen" and face Padma, Tom and chef Wylie Dufresne; the Quickfire challenge requires the chefs to prepare a dish incorporating the old saloon-slinging medicinal beverage, sarsaparilla.
The Voltaggio Brothers reunite on Top Chef for the first time since competing against each other. Their first task is judging the Rocky Mountain Oyster Quickfire to see which chef has the balls to go all the way. Then, they reunite the chefs with surprise visitors from home in an emotionally charged Elimination Challenge where one chef will pack their knives before the next leg of the finals in beautiful Aspen.
Before the chefs can prepare the catch of the day, they must first actually catch it; the only thing standing between the chefs and the Grand Finale are 200 plates for the chefs and food connoisseurs attending the Food & Wine Classic.