Top Chef: World All-Stars

Quickfire Challenge: The chefs were first given three minutes to pick five ingredients from the Top Chef pantry, which was not stocked with any proteins. Afterwards, they were instructed to pair up and combine their pantry ingredients to cook a dish featuring UK seafood. The winners received immunity from elimination.

• Winners: Dale and Sara (Langoustine with Seafood Broth & Gremolata)

Elimination Challenge: The chefs were asked to create vegetable-forward dishes, where proteins served as the accompaniment. The dishes were served at the Temperate House in Kew Gardens. The guest judge was chef/director Angela Hartnett. Other diners in attendance included chef/owners Adam Handling and Brett Graham, chef patron Vineet Bhatia, and Kew Gardens botanical horticulturist Helena Dove.

• Winner: Charbel (Roasted Onion, Onion Purée, Chicken Jus & Sumac Tuile)
• Eliminated: Samuel (Tiger Prawn Carpaccio, Prawn Head Emulsion, Vegetables & Prawn Cracker)

Quickfire Challenge: The chefs were tasked with creating an amuse-bouche served on top of a cracker for a Ritz Crackers-sponsored challenge. First, each contestant chose one item from a display table showcasing several "unique and unexpected" ingredients, which included dragon fruit, oyster leaves, Brazil nuts, guajillo chilis, lemongrass, lotus root, plantains, yeast extract, Montenegro ash goat cheese, caviar cream, sauerkraut, wasabi, capers, fermented shrimp paste, tamarind, bottarga, hibiscus, piquillo peppers, kumquats, and jackfruit. The chefs were then split into groups of three, though they still competed individually. The group members were required to incorporate all three of their ingredients into their dishes. The judges then selected the chef with their favorite dish from each group (highlighted below in bold). The chef with the best overall dish from the list of favorites was declared the winner, receiving immunity from elimination and US$10,000. The guest judge was chef/owner Santiago Lastra.

• Group 1: Nicole, Sara, Sylwia (Goat Cheese, Guajillo Chilis, Horseradish)
• Group 2: Amar, Begoña, Tom (Bottarga, Oyster Leaves, Piquillo Peppers)
• Group 3: Charbel, Dale, Luciana (Capers, Plantains, Wasabi)
• Group 4: Ali, May, Victoire (Hibiscus, Kumquats, Yeast Extract)
• Group 5: Buddha, Dawn, Gabri (Caviar Cream, Jackfruit, Tamarind)
  • Winner: May (Spicy Kumquat Jam with Hibiscus Juice & Yeast Extract)

Elimination Challenge: The chefs cooked rice dishes for the judges and 100 guests at Alexandra Palace. The guest judge was Top Chef South Africa host Lorna Maseko.

• Winner: Ali (Lamb Quzi - Smoked Rice, Toasted Nuts, Minted Cucumber & Yogurt)
• Eliminated: Dawn (Black Venus Congee with Black Bean & Five-Spice Braised Oxtail)

Elimination Challenge: The chefs were taken on a pub crawl around central London to sample beers and classic pub food, which included fish and chips, fisherman's pie, and Sunday roast at the Lamb & Flag; shepherd's pie, steak and ale pie, and toad in the hole at the Jack Horner; and bangers and mash and Scotch eggs at Trafalgar Tavern. They were then divided into teams of two. Each pair was responsible for reinterpreting and/or modernizing one of the aforementioned pub dishes, which were served to the judges and 40 other pubgoers at Trafalgar Tavern. Both members of the losing team were eliminated. The guest judges were chef/owners Brett Graham and James Cochran.

• Winners: Buddha and Luciana (Cod with Seafood & Potatoes, Pomme Purée, Mussels & Champagne Sauce)
• Eliminated: Dale and May (Thai-Style Scotch Egg with Thai Sausage, Crispy Salad, Cilantro Aioli & Thai Fish Sauce Dressing)

Question Challenge: The chefs baked two kinds of biscuits, one sweet and one savory. The winner received immunity from elimination. The guest judge was master chocolatier Paul A. Young.

• Winner: Ali (Savory: Za'atar Biscuit; Sweet: Orange Sablé)

Elimination Challenge: The chefs competed in a football-themed tournament-style team challenge set at Tottenham Hotspur Stadium. The winners of each round in the tournament (voted upon by Colicchio, Lakshmi, Simmons, Top Chef México judge Aquiles Chávez, and Tottenham Hotspur club ambassador Ledley King) were declared safe from elimination. In the first round, two teams competed head-to-head by cooking dishes featuring Stilton cheese, while the other two teams faced off with dishes featuring Wensleydale cheese. The two losing, or "relegated", teams from the first round were then asked to create dishes featuring Bramley apples for the second round. The members of the relegated team from the second round then competed against each other in the third and final round, making dishes featuring English peas. The loser of the third round was eliminated from the competition.

• Maroon Team: Amar, Nicole, Victoire
• Green Team: Begoña, Gabri, Luciana
• Yellow Team: Ali, Buddha, Tom
• Purple Team: Charbel, Sara, Sylwia

	Round 3 (Peas)
	Begoña	Y
	Gabri	Y
	Luciana	N

• Eliminated: Luciana (Scallop Carpaccio with Yakiniku Sauce & Pea Velouté)

Quickfire Challenge: The chefs created celebratory dishes featuring mead and honey. The winner received immunity from elimination. The guest judge was chef/owner Adam Handling.

• Winner: Tom (Pine Honeyed Duck with Honey Caviar)

Elimination Challenge: The chefs served a family-style dinner at a vacation home in the Kent countryside for a Vrbo-sponsored challenge. The dishes needed to be inspired by the chefs' favorite holiday meals. The contestants cooked in the vacation home's kitchen, limiting their space and equipment. They also shared a collective shopping budget of £1,000. The winner received a complimentary stay, worth US$10,000, at any Vrbo vacation home around the world. The guest judge was Top Chef México judge Martha Ortiz.

• Winner: Amar (Braised Lamb Shank with Prunes, Cinnamon, Sweet Onions & Toasted Almonds)
• Eliminated: Begoña ("Leftover" Stew with Chicken, Vegetables & Peanut Sauce)

Quickfire Challenge: The chefs judged the first Last Chance Kitchen re-entry challenge alongside Colicchio and Lakshmi. The two current Last Chance Kitchen competitors, Dale and Begoña, were given one hour to create six afternoon tea towers, consisting of finger sandwiches, scones, and pastries. After a blind tasting, Colicchio, Lakshmi, and the non-eliminated chefs voted for their favorite tea tower (the non-eliminated chefs counted as one collective vote, decided by majority). The contestant who garnered the most votes returned to the main competition and received immunity, while the loser was eliminated from Last Chance Kitchen.

• Winner: Dale (Smoked Salmon & Egg Salad Sandwich; Bacon & Chive Scone with Gruyère Cheese; Ginger Cake with Mango Compote)
• Eliminated: Begoña (Crab & Seaweed Sandwich; Chocolate Éclair with Whipped Cream)

Elimination Challenge: The chefs, separated into two teams, prepared gourmet baskets for a picnic at Highclere Castle. Each picnic basket had to contain five dishes, including one dessert. The chefs shopped for specialty items at Fortnum & Mason before their usual trip to Whole Foods Market. After the teams' cooking time expired, the dishes were packed and sat overnight in the Top Chef kitchen. The meals were then transported to the castle grounds the next day. The food needed to be ready-to-serve, as the chefs would not have access to another kitchen. The winner received US$10,000. The two contestants with the judges' least favorite dishes then competed against each other in a sudden death cook-off. The guest judge was chef/owner Graham Hornigold. Other diners in attendance included chef/owner Harriet Mansell, head chef Stu Deeley, executive pastry chef Roger Pizey, and author Max Halley.

• Blue Team: Buddha, Charbel, Dale, Nicole, Sara, Victoire
• Yellow Team: Ali, Amar, Gabri, Sylwia, Tom
  • Winner: Nicole (Salmon Niçoise Salad)

NOTE: The results of the sudden death cook-off were aired in Episode 5 of Last Chance Kitchen.

Quickfire Challenge: The chefs made dishes inspired by emojis. The winner received immunity from elimination. The guest judge was "food rebel" Gaggan Anand.

• Winner: Buddha ("Freezing Myself to Death" - Frozen Coconut Water, Coconut Cream & Coconut Sorbet with Damson Plum & Candied Ginger)

Elimination Challenge: The chefs tasted one of Anand's creations, "Rainbow World", a paste of jasmine cream shaped into a world map and dusted with assorted dried fruits and edible flowers to create a rainbow of color representing love and unity. The chefs were then challenged to create their own visually stunning dish that sent a message and could be eaten without utensils.

• Winner: Ali (Mushroom Kubbeh, Chickpea Mousse & Pickled Grape Leaves)
• Eliminated: Dale (Roasted Chicken Thigh with Corn Custard, Mole, Pineapple, Pickled Jalapeño & Nuts)

Quickfire Challenge: The chefs put their own spin on classic international street food. The winner received immunity from elimination. The guest judge was chef/owner Judy Joo.

• Winner: Buddha (Vietnam - Bánh Xèo with Pork, Shrimp, Bean Sprouts & Coriander)

Elimination Challenge: The chefs, in teams of three, participated in a high-speed mise en place relay race for a Fast X-sponsored challenge. The race was broken down into three rounds, each featuring three ingredients inspired by the settings for the Fast & Furious films. The first team to finish all their mise en place tasks was given first choice of the round's three ingredients, with the second team getting second choice, and the last team receiving whatever was leftover. After the race was completed, the teams were given 30 minutes to present the judges with three different dishes featuring their prepped ingredients. While the judges declared an individual winner, each member of the winning team received a trip with a guest to the world premiere of Fast X. The guest judge was Top Chef Canada judge David Zilber.

• Red Team: Buddha, Nicole, Victoire
• Green Team: Amar, Charbel, Sara
• Yellow Team: Ali, Gabri, Tom
  • Round 1:
    • Pit and fan four avocados (The Fast and the Furious - Los Angeles)
    • Supreme eight oranges (2 Fast 2 Furious - Miami)
    • Filet two hamachi (The Fast and the Furious: Tokyo Drift - Tokyo)
  • Round 2:
    • Peel and dice eight prickly pears (Fast & Furious - Mexico)
    • Clean and devein twenty-four shrimp (Fast Five - Rio de Janeiro)
    • Shell one cup of peas (Fast & Furious 6 - London)
  • Round 3:
    • Pit two quarts of dates (Furious 7 - Abu Dhabi)
    • Brunoise half a cup of peppers (The Fate of the Furious - Cuba)
    • French two racks of lamb (F9 - Scotland)
  • Winner: Tom (Roasted Bell Pepper with Smoked Bell Pepper & Hazelnut Purée, Chorizo Gremolata, Feta Cheese & Pickled Veggies)
  • Eliminated: Charbel (Seared Lamb Loin, Carrot Dijonnaise Purée & Roasted Carrots with Honey Glaze)

Elimination Challenge: The chefs competed in Restaurant Wars, with chef patron Clare Smyth serving as a guest judge. Instead of having to build a pop-up restaurant from scratch, the two teams served their meals at Smyth's three-Michelin star restaurant, Core by Clare Smyth. The contestants were also provided with a professional restaurant director and wait staff to help run their service, meaning they were not responsible for front-of-house duties. The teams had to create tasting menus featuring at least four courses for the judging panel and 50 guests, including food critic and secret guest judge Jimi Famurewa, who had been inserted into the regular crowd without the chefs' knowledge. While the judges declared an individual winner, each member of the winning team received US$10,000.

• Root: Gabri, Nicole, Tom, Victoire
  • First Course: The Leek & The Chestnut - Confit Leek with Leek Velouté & Black Garlic Chestnut Purée (Tom)
  • Second Course: Shellfish Tortellini - Lobster, King Prawn & Vermouth Beurre Blanc (Nicole)
  • Third Course: Poached Sea Bream with Black Huatape & Trout Caviar (Gabri)
  • Palate Cleanser: Grapefruit & Citrus Sorbet (Gabri)
  • Fourth Course: Tiramisu My Way - Rice Flour Cake with Mascarpone & Plantain Cream (Victoire)
• United Kitchen: Ali, Amar, Buddha, Sara
  • First Course: Full English - Coddled Egg, Black Pudding, Truffle Toast & Tomato Tea (Buddha)
  • Second Course: Scallop Tartare with Vadouvan & Pickled Vegetables (Amar)
  • Third Course: Cullen Skink - Leek Wrapped Cod, Potato & Smoked Onion (Sara)
  • Fourth Course: Lamb Loin with Freekeh & Apricots / Cornish Pasty - Braised Lamb Wrapped in Filo Dough (Ali)
  • Fifth Course: Strawberries & Cream - Basil Ice Cream, Strawberry Jam, Milk Gel & Inverted Meringue (Buddha)
• Winning Team: United Kitchen
  • Winner: Buddha
  • Eliminated: Nicole

Quickfire Challenge: The chefs made dishes using preserved seafood, such as kippers, bloaters, mojama, katsuobushi, and smoked prawns. The winner received an advantage in the Elimination Challenge. Beginning with this Quickfire Challenge, immunity from elimination was no longer available as a reward. The guest judge was chef/owner Tom Brown.

• Winner: Amar (Smoked Haddock Salad with Cucumber, Potato, Smoked Scallop & Roasted Pepper Emulsion)

Elimination Challenge: The chefs created Indian-style thalis. The thalis were required to include rice, as well as side dishes encompassing six flavor profiles: sweet, salty, sour, bitter, heat, and pungent. As the winner of the Quickfire Challenge, Amar received an extra 30 minutes of cooking time. The guest judge was restaurateur/cookbook author Asma Khan. Other diners in attendance included executive chef Sujoy Gupta, chef/author Vivek Singh, and chef/director of operations Sriram Aylur.

• Winner: Amar (Pungent/Bitter - Lentils with Fenugreek; Sweet - Stone Fruit Chutney; Heat - Shrimp & Crab Curry; Sour - Green Mango Raita; Salty - Basmati Rice with Nigella Seeds; Bitter - Tandoori Sweetbreads)
• Eliminated: Victoire (Salty - Rice with Saffron; Heat - Lamb with Coriander; Sweet - Yogurt with Mango; Pungent - Onion & Cucumber Salad with Coriander; Bitter - Okra with Moringa; Sour - Red Lentil Dal)