Chef Marino works with frequent Chopped judge Alex Guarnaschelli at The Darby.
hamachi, beets, tortilla chips, Malta
Kevin Rathbun
Patti Peck
Korean-style short ribs, canned spaghetti, purple artichokes, baby pineapples
Each basket included a chocolate ingredient.
brownie edges, near-empty bottle of ranch dressing, onion ends, rotisserie chicken picked down to the bone
Michele Ragussis, Chef and Restaurateur, Stuft Catering / Beast, Brooklyn, NY
Noah Blöm
Guillaume Thivet, Executive Chef, Bouley Bakery and Market, New York, NY
All-Stars: Judge Remix
Part 2 of 5. All contestants are chopped champions from other episodes.
soft shell crab, passion fruit, canned beets, sweet potato patties
ground turkey, broccoli, raw pepitas, frozen yogurt
turkey breast, Kirby cucumbers, graham crackers
Giancarlo Autenzio, Executive Chef, The Astor Room, Queens, NY
horseradish, catfish, treviso, Japanese eggplant

Footballer

Octopus, Duck, Animal Crackers
Nicholas Porcelli, Executive Chef, Shhh, New York, NY
Travis Loftland
Keith Jodway, Consulting Chef, New York, NY
lobster tail pastries, cinnamon chips, star anise, hazelnut liqueur
Andrea Glick, Private Chef and Instructor, Long Island, NY
Sweet Second Chance!
rack of venison, dulse, gooseberry preserves, fruit ring cereal
red carrots, goat's butter, paneer, potato crisps
capon, ramps, canned pizza sauce, burrata
endive, frozen peas, quail, red seedless grapes
polenta, lambic beer, pineapple, hot dogs
Sammy Davis Jr., Executive Chef, CR Lounge, Baltimore, MD
John Herndon, Executive Chef, Umami Burger Restaurant Group, Los Angeles, CA
This episode featured four F.D.N.Y firefighters.
Walk on the Whelk Side
Vito Facciabene, Chef, Bronx, NY
This episode featured four chefs from New Orleans. The basket ingredients were also inspired by the New Orleans theme.
Kerenza Napoles, Sous chef, Dickie Brennan's Bourbon House, New Orleans, LA
mango chutney, white apricots, blue cornmeal, bacon bits

Marcio Ayres

John Li
cacao beans, masa, pisco, gorgonzola dolce
Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY
Holly Sheppard, Chef de cuisine, Silkstone Catering Events, New York, NY
huckleberries, black beans, green plantains, octopus
sea beans, ginger ale, pork tenderloin
Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY
Claudia Fleming
Jason Netro
Betsy Rodriguez, Sous chef, The Goodwin, New York, NY
quail, Pedro Ximénez sherry, crosnes, cabbage
branzino, piquillo peppers, jicama, chocolate sandwich cookies
eggnog, panettone, pomegranate molasses, Hanukkah gelt
Boquerones, pan de leche, gazpacho, head-on shrimp
Mac & Cheese, Cola, Bacon
In the appetizer round, Chef LePape failed to get any food onto his plates. The judges allowed him to bring the pan from the oven to the tasting table to allow the judges to taste the fish he had prepared after the other competitors were asked for their permission to do so. Despite this, Chef LePape was eliminated.
Charles Oakley, Charity: Save Our Strength
leftover pizza, leftover beer, graffiti eggplant, dried plums
Unsung Heroes
This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000.
John Atkinson, Chef and Restaurateur, North End Café, Manhattan Beach, CA
Sevan Abdessian, Chef and Restaurateur, Recess Eatery, Glendale, CA
Jackie Khanich
sturgeon filets, cucumber, yuzu juice, black mission figs
red mullet, shishito peppers, watercress, hot cocoa mix
Each of the chefs in this episode is a chef in a school cafeteria. Judge Sam Kass is an assistant chef in the White House as well a senior policy advisor on healthy food initiatives. This episode was part of a Food Network initiative with Share Our Strength to promote children's nutrition and to combat hunger in children.
Andres Barrera, Executive Chef, City Winery, New York, NY
Susie Blue McWilliam, Redwood, Portland, OR
Angela Karegeannes, Caterer, A Fork Full of Earth Organic Catering, Fairfax, CA
grilled cheese , milk , peas and carrots , tomato soup
chateaubriand, rainbow carrots, escarole, chocolate wine
Rainbow carrots, black trumpet mushrooms, walnuts, frog legs
Vandy Vanderwarker, Sous Chef, The Ordinary, Charleston, SC
tomatillos, horned melon, wonton skins, Rocky Mountain oysters
Marisa Biaggi
turducken, sugar pumpkin, Concord grape wine, Indian corn
cardoons, chanterelle mushrooms, pickled green beans, turkey burgers
Joel Javier, Sous chef, Telepan, New York, NY
blueberry goat cheese, pecans, churros, champagne
This is the first episode to feature four chefs who are natives of different countries.
Megan Johnson, Executive Chef, Elsewhere / Casellula Cheese & Wine Café, New York, NY
Anthony "Anton" Testino, Head Chef, Tony's Touch of Italy, Wayne, NJ
pork belly, artichokes, cherrystone clams, baby apples in syrup
yellow miso, pork shoulder, mountain yam, astronaut ice cream
Fiore Tedesco, Sous chef, Franklin Barbecue, Austin, TX
fresh wasabi root, crab apples, collard greens, lamb hearts
Tommy Davidson, Charity: Down Syndrome Foundation of Florida
Avocado, Tahini, Bran Flakes
potato crisps, eel, candy bats, coagulated pig blood
leg of goat, hummus, rhubarb, frisée
Germano Minen, Chef & Owner, Hostaria del Piccolo, Santa Monica & Venice, CA
Harold Moore, Chef and Restaurateur, Commerce, New York, NY
araucana eggs, bread flour, turbinado sugar, goat's milk
Chinese celery, fresh chickpeas, preserved lemons, country style pâté
Wheatgrass Roots
Part 5 of 5. Contestants won previous parts. The winner received a $40,000 scholarship and an additional $25,000. All other contestants received a $1,000 gift card to FoodNetwork.com.
sweet whitefish, pastis, cinnamon candies, oysters
Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA
Tommy Lee, Executive Chef, Battery Gardens, New York, NY
cherry drink soaked pickles, lamb loin chops, kale chips, riccota salata
beef tenderloin, taro root, Japanese eggplant, cherry pie filling
Kimberly Parris, Personal Chef and Caterer, K. Parris Catering & Personal Chef Service, New York, NY
Rhonda Deloach, Head Chef / Food Service Director, Common Ground High School, New Haven, CT
bison, dried mango, leeks, Belgian-style ale
sake, green seedless grapes, chicken wings
Amateurs Redemption
Vucic "Vulé" Dabetic, Executive Chef, Arcane, New York, NY
Zachary Kell, Sous Chef, Hu Kitchen, New York, NY
Barry Frish, Chef de cuisine, Restaurant Marc Forgione, New York, NY
Danica Patrick
pineapple, sunflower seeds, red curry paste, Neapolitan ice cream
Vic "Vegas" Moea
Sean Mell, Omakase Chef, Nobu, New York, NY
Oh My Goshy, Umeboshi
Mother's Day
This is an April Fools' Day competition where ingredients weren't what they seemed and small pranks were pulled
Gillian Clark, Chef and Restaurateur, The General Store, Silver Spring, MD
cinnamon whisky, phyllo dough, Brazil nuts, rose hip jam
lobster bisque, baby leeks, daikon, squid
Chris Nirschel
Mona Ziabari , from: Lehigh Valley,PA
Robbie Myers, Senior Food Service Manager / U.S. Army , Adams Center, NY
David Viana, Chef de Cuisine, Daryl, New Brunswick, NJ
Jennifer Story
frog legs, mafaldine, bok choy, lobster mushrooms
Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY
Hooni Kim
peas, peaches, eel
Flannery Klette-Kolton, Caterer, Big Little Get Together, New York, NY
Season's Choppings
Diane Vista-Wayne, Line Cook, New York, NY
Massimo Felici, Executive Chef, Ristorante DeGrezia, New York, NY
Vaughn Crenshaw, Executive Sous chef, Khloe Bistrot, Fort Lee, NJ
cinnamon rolls, turkish coffee, quail eggs, tamarillos
razor clams, andouille sausage, lime pickles, cajun chips
striped sea bass, strawberries, baby fennel, marshmallows
escargot, cilantro chutney, biscuit dough, merguez
Roxy Belfiore
A Guts Reaction
Ingredients that are typically scrapped were used in the baskets.
Geoffrey Zakarian
Greg Grossman, Student, Professional Children's School, New York, NY
A Nori Story
Teah Evans, Chef, FireFly American Bistro, Manasquan, NJ
Tek Moore, Executive Chef, Le Barricou, Brooklyn, NY
cookie spread, crème anglaise, grapefruit, microwaved mug cupcake
Fry, Fry, Again
frog legs, yuzu marmalade, gin, firm tofu
Jet Tila
Todd Miller, Executive Chef, STK, New York, NY
Mindy Simmons, Owner, Decadent Creations Bakery, Beaverton, OR
calf liver, lemon potatoes, pickled Chinese mustard greens, ranch dressing
Auria Abraham
$50,000 Tournament: Grand Finale
Dim sum, honeydew melon, middle eastern noodles, ketchup
catfish, daikon radish, cherry soda, boiled peanuts
Vinson Petrillo, Executive Sous chef, Caviar Russe, New York, NY
Offal Surprise
Victor Cabezas, Chef and Owner, Misaví, Totowa, NJ
cranberries, green tea powder, edamame, local honey
yucca, calimyrna figs, hoisin sauce, red jalapeños
bluefish, papaya, ginger snaps, beef jerky
The Icing on the Steak
tilefish, fig cookies, caperberries, squid ink
littleneck clams, Yukon Gold potatoes, rhubarb
Roro Morales, Caterer, Haute Couture, Portland, OR
Beer Here!
Emily Hahn, Executive Chef, Warehouse, Charleston, SC
duck confit, orange cream ice pops, ramps, risotto
squid, popcorn on the cob, dinosaur kale, candy blood
Spanish tortilla, serrano ham, chayote, squid
Rachel Willen, Chef and Culinary Instructor, Foodfix, Clinton, NJ
Clark Barlowe, Sous chef, Clyde's Tower Oaks Lodge, Rockville, MD
Sarah Arkwright, Food Truck Owner, The Egg Carton, Portland, OR
Marcus Lepke, Personal Chef, European Epicurean, Voorhees, NJ
Chuck Hughes
ice cream sundae, old bananas, stale tortilla chips, cola
Eitan Bernath , from: Teaneck, NJ
Jamie Adams, Executive Chef, Veni Vidi Vici, Atlanta, GA
Maristella Innocenti, Owner and Chef, Matilda, New York, NY
Chopped Champions Event, Round Four: Bring It!
yellow rice, persimmons, sugar cane drink, pine nuts
pork butt, baked beans, clams, strawberry fruit leather
mission figs, robiola cheese, shelled pistachios, taco shells
quail eggs, kale, champagne, caviar
$50,000 Tournament: Round Four
octopus, dandelion greens, aged gouda, sour trahana
The basket ingredients all cost less than $10; contestants were limited to using two parts of the pantry.
Ivan Dorvil, Private Chef, Miami, FL
Trout Bout
Melissa d'Arabian
Meatball Madness
This episode featured four contestants that were previous winners of The Next Food Network Star that were competing for $10,000 for the charity of their choice. The judges were the mentors for Season 8 of The Next Food Network Star
Roshni Mansukhani, Executive Sous chef and Private Chef, Boston, MA
Step Right Up!
Eric Buss
boudin blanc, chanterelle mushrooms, baby artichokes, orange marmalade
The theme of the baskets is chocolate.
mussels, blue cheese stuffed olives, saffron, añejo tequila
kosher pickles, catfish filets, green plantains, young coconut
Matthew Wheelock
Erica Wides, Chef Instructor, Institute of Culinary Education, New York, NY
Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY
chocolate chile liqueur, milk chocolate, graham crackers, toasted coconut flakes
Mark Twersky, Cullinary Instructor, The French Culinary Institute, New York, NY
Mark Murray, Private Chef, Stanford, CT
Nicole Mummolo, Sous chef, La Puerta Azul, Millbrook, NY
bourbon whiskey, anchovies, dates, frog legs
The Big Scoop
banana bread, veggie terrine, galangal, mango juice
Ultimate Champions:Celebrities
Kelly Kleisner, Executive Pastry Chef, Indigo Road, Charleston, SC
zucchini blossoms, dry roasted peanuts, anise liqueur, mamey
Trick or Treat, Chicken Feet!
Hiep Le
This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners and the ovens were off-limits throughout the competition. The chefs were also given pre-soaked cedar planks that they could use if they wished.
Jessica Helms
pickle juice, herb stems, overripe tomatoes, fish carcass
Jason Khaytin, Hometown: Holland, PA
Milton Enriquez, Executive Chef, Compass, New York, NY
Lobster,dinosaur kale, vegetable cream cheese, quinoa
Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY
Maneet Chauhun
The basket items were determined via a viewer poll.
Jonny Giordani, Executive Chef, BOOM, New York, NY
butternut squash soup, fennel, orange cranberry muffins, tofu turkey
black licorice, Arctic char, mangos, caperberries
Joyce Brandes, Chef de cuisine, DuMont Burger, Brooklyn, NY
thin crust pizza dough, king crab legs, malta, vegan pepperoni
Arvin Dhansew, Catering Chef, Relish Caterers, New York, NY
Adam Idris, Private Chef, New York, NY
Victory on the Brain
Melissa Levy, Executive Chef, IBM, Newburgh, NY
Chopping in a Winter Wonderland
Richard Fields
Laura Henry-Zoubir, Culinary Director, Dramshop Hospitality, Boston, MA
bubble tea, papaya, coconut butter, chocolate-covered bananas
Peter Scolari, Charity: Copd Foundation
rump roast, violet mustard, asparagus, sugar coated fennel seeds
Malik Fall, Chef and Restaurateur, Boucarou Lounge, New York, NY
flank steak, sour cherries, espresso powder, crosnes
Christopher Arellanes, Chef de Partie, Brooklyn Fair, New York, NY
Laurie Potts, Executive Chef, Wild Horse Saloon, Nashville, TN
The ingredients used in this episode were leftovers.
rump roast, rainbow chard, vegetable yeast spread
sugar cookie dough, bittersweet chocolate, figs, yellow miso paste
Naved Ferdinans
Deirdre Henderson, Executive Chef, BarOnA, New York, NY
All of the basket contents had an Australian theme.
fruitcake, shad roe, vodka, Tokyo scallions
Contestants are all couples.
All-Stars Tournament: Round One – Competitors from The Next Food Network Star
Return and Redeem
Parind Vora, Chef and Restaurateur, Restaurant Jezebel, Austin, TX
Philip Meoli, Chef de cuisine, Brooklyn Pub, Brooklyn, NY
Winging It
apricots, macadamia nuts, oysters
Justin Gaines, Executive Sous chef, Zanaro's Italian Restaurant, White Plains, NY
John Deatcher, Caterer, Foodini's Catering, Neptune, NJ
Jason Robertson, Caterer, Headwaters Café, New Orleans, LA
This was the first of a five-part series of episodes, where sixteen past champions competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The fish heads used in the entrée round were from striped bass.
mostarda, swai fillets, chicken livers, turnips
Anthony Locastro, Executive Chef, Downtown Association, New York, NY
Chris Rendell, Chef de cuisine, Double Crown, New York, NY
red cherry peppers, mortadella, soft shell crabs
Terry Accaira, Head Cook and Nutritionist, Avery/Parsons Elementary School, Buena Vista, CO
gourmet frozen yogurt sundae, white balsamic vinegar, puffed rice cereal bars, dulce de leche
Raymond Jackson, Private Caterer and Culinary Instructor, Westchester County, NY
Shehu Fitzgerald, Chef, Ritz Carlton, New York, NY
Soraya Sobreidad
cucumber, buttermilk, pork loin, canned jackfruit
Greg Louganis, Charity: Kids international
Carla Contreras, Private Chef and Owner, Red Clog Kitchen, New York, NY
chicha morada, Cotija cheese, mangoes, shoestring potato sticks
smoked oysters, starfruit, jicama, whole calamari
Kurt Ramborger, Caterer, Austin, TX
Adrienne Grenier, Sous chef, 1501 Chop House , Charlotte, NC
Duff Goldman
stout beer, empanada wrappers, peaches, marshmallow spread
Money Saver
zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn
babka, rhubarb, baby bananas, Beaumes de Venise
Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ
leftover turkey meatloaf, leftover kimchi, leftover naan, leftover baked ziti
Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY
Linda Laestadius, Pastry Chef, The Bear Cafe, Woodstock, NY
durian, lime gelatin, imitation crab meat, crunchy cheese curls
This was a Halloween-themed episode.
blueberries, bread & butter pickles, saffron, fruit ring cereal
Sonya Coté, Executive Chef and Owner, Hillside Farmacy, Austin TX
Kyle McClelland
freeze dried roast beef, torshi, rainbow chard, mint yogurt soda
Sheridan Su, Chef and Restaurateur, Great Bao Café, Las Vegas, NV
Lara Paul, Executive Chef, Rivals Steakhouse, Austin, TX
chicken intestines, red miso, Savoy cabbage, clementine oranges
I'm Your Huckleberry
Lucy Collins
Part 4 of 5. All the chefs are celebrities who formerly competed on Chopped for charity.
Celebrity Holiday Bash
This was a grilling-themed episode. The stove tops were outfitted with grill sheets and two other burners, and the ovens were off-limits throughout the competition. Chef Jenkins is a chef at Butter, which is co-owned by Alex Guarnaschelli .
Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY
peanut butter, pork tenderloin, okra, canned shrimp
goose, Irish cream liqueur, maraschino cherries, blue cheese
pork tenderloin, sweet potatoes, rainbow chard, hoisin sauce
No Kidding!
Jon Bignelli, Sous chef, wd~50, New York, NY
Todd Barrie
Michael Symon
All-Stars Tournament: Round Two – Food Network Personalities
Alina Eisenhauer, Pastry Chef, Sweet, Woodstock, CT
carrot juice, almond flour, candied ginger, honeycomb
Emily Chapman, Line Cook, Louro, New York, NY
David Amorelli, Executive Chef, Coffee Shop, New York, NY
Chef Kave works at Fatty Crab and Fatty 'Cue, restaurants of Chopped judge Zakary Pelaccio .
Shehu Fitzgerald, Garde manger Chef, Marriott New York Marquis, New York, NY
Cake Walk?
cherry tomatoes, silken tofu, ginger snaps, cocoa nibs
Daniel Doyle, Executive Chef, Poogan's Porch, Charleston, SC
Hannah Buzkin, Hometown: Westport, NJ
Each chef was a retired member of the U.S. military. Each round featured an item that might be found in a military pantry.
Jumbo Shrimp, Pepperoncini, Cereal
Michael Israel, Food Truck Chef/Owner, MOE Deli, Los Angeles, CA
G'day, Chefs!
chicory, Ethiopian coffee beans, petite bananas, lamb fries
snow cones, funnel cakes, popcorn, sour cream
Carrie Weiss, Instructor and Writer, New York, NY
sirloin flap, rainbow carrots, formaggio di fossa, chocolate covered donuts
hamachi, quail eggs, dried cherries
Christina Olivarez, Executive Chef, Diego, Las Vegas, NV
This was the first episode to feature an ingredient, violet mustard, that the judges were not familiar with.
razor clams, breakfast radishes, green grape tomatoes, shrimp paste
wagyu rib-eye steaks, baby corn, watermelon, coleslaw dressing
Leftover Rescue Mission
rice wrappers, morel mushrooms, chia seeds, dandelion greens
Chopped All-Stars: Finale!
chocolate stout, white chocolate, pork chops, malted milk powder
pate, mango licorice, thousand island dressing, pork shoulder
papadum, baby romanesco, smoked lake chub, powdered strawberry milk
bay scallops, braeburn apples, sorrel, duck hearts
Monica Byrne, Chef and Restaurateur, Home/Made, Brooklyn, NY
Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY
Each basket contained ingredients commonly used to prepare brunch dishes.
Mark McMann, Sous chef, Kefi, New York, NY
broccoli rabe, deckle of beef, hibiscus flowers in syrup, black-eyed peas
Simona Alomary
turkey tenderloin, double yolked eggs, pattypan squash, finger limes

Jardel

Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT
Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL
Erica Beneke, Executive Chef, Max's Wine Dive, Austin, TX
Noah Museles, Sidwell Friends School, Washington, D.C.
beef shoulder, fish sauce, canned pumpkin
Regina Chen, Sous chef, Maison Akira, Pasadena, CA
Debbie Lee
Jason Quinn, Chef and Owner, Playground, Santa Ana, CA
Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY
canned tuna fish, wonton wrappers, spinach, dill pickles
sea scallops, guaje beans, aged cheddar, pickle juice
Part 4 of 5.
salami, date palms in brine, chicken breast, canned pumpkin
saba, garlic chutes, Canadian bacon, trout
CC66CC
Lester Walker, Sous chef, Copia, New York, NY
Jennifer Meadows, Chef and Restaurateur, Fishbar, Montauk, NY
Sunny Anderson
Abe Lopez, Chef de cuisine, Pacifico, Center Valley, PA
This was the first of a five-part series of episodes, where sixteen "pro" grillers competed. The winner of each preliminary round advanced to the finale, where they competed for $50,000. The "Grill Masters" episodes were taped outdoors at Old Tucson Studios near Tucson, AZ.
Antonio Mure, Chef and Restaurateur, Ado Ristorante, Venice Beach, CA
Teen Tournament: Part One
dragon fruit, guanciale, sunflower sprouts, scallops
Steve Lohse
cucumber salad, cantaloupe, sesame seed candy, marshmallow spread
Adam and Jackie Sappington, Chef & Pastry Chef, The Country Cat, Portland, OR
cobia, salmon jerky, Chinese spinach, animal crackers
whole suckling pig, red and white kabob sauces, corn tortillas, fiddlehead ferns
carrots, goat cheese, quick grits, pomelo
Firefighter Chefs
Aatul Jain, Executive Chef, St. Clare's Hospital, Denville, NJ
lavash bread, preserved lemons, squab
Bruce Barber, Caterer, Aussie Chef Catering, Sherman Oaks, CA
Mochi Obliged
jumbo shrimp, edamame, golden raisins
pork chops, yacon, broccoli rabe, burgundy truffles
Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY
Corwin Kave, Executive Chef, Fatty Crab / Fatty 'Cue, New York, NY / St. John, VI
Galen Zamarra, Chef and Restaurateur, Mas (Farmhouse), New York, NY
Keith Geter, Chef, Artisanal, New York, NY
lime gelatin, prosciutto, celery, prawn cocktail chips
Herb Hand
Derek Walker, Executive Chef, Bread and Roses Café, Venice, CA
amber ale, salmon fillets, frisée, kantola
Melissa Torre
This episodes featured four "unsung heroes": people who volunteer in their communities.
Luca Manderino, Chef and Restaurateur, La Sosta Enoteca, Hermosa Beach, CA
rib-eye steak, mashed potatoes, ketchup packets, Greek salad
babaco, gìo lụa, chive blossoms, quark
Marilyn Mansfield
smelt, dried red currants, cheese curls, rack of wild boar
red carrots, Chinese okra, potato knishes, ocean perch
chocolate chips, chestnuts, dried strawberries, duck eggs
Jun Robles, Chef de Cuisine, Oven and Shaker, Portland, OR
Jing Cong, FDNY
Nate Echelberger, Pastor, Gateway Church, Austin, TX
honey flavored cereal, soy sauce, anjou pears, cocktail franks
Alex Guarnaschelli
Peter Karapanagiotis, Executive Chef, Privé Mediterranean Restaurant, Philadelphia, PA
Tyler Bloch, age 14, Jericho, NY
Cory Bahr, Chef and Restaurateur, Cotton, Monroe, LA
Tony Biggs, Director of Culinary Operations, Second Harvest Food Bank, New Orleans, LA
picked pig lips, spinach, polenta, gummy fried eggs
fresh horseradish, goat chops, oatmeal, snap peas
jicama, pepitas, blueberries
Kristin Beringson
Yoanne Magris, Chef and Restaurateur, Yo In Yo Out, New York, NY
Tony Kang, Sous chef, Upper Brookville, NY
ham steaks, lemon lime soda, cottage cheese, pea tendrals
baby mustard greens, spiral ham, pizzelle cookies, kugel
Chopped Champions Event, Round Two: Best of the Best
Anita Lo
Chopped Tournament of Stars: Finale
Zach Meloy, Chef and Restaurateur, Push Start Kitchen, Atlanta, GA
pig organs, fiddlehead ferns, morel mushrooms, bourbon cream liqueur
David Guas, Chef and Restaurateur, Bayou Bakery, Arlington, VA
jumbo shrimp, yellowfoot chanterelle mushrooms, lapchang, gingerbread syrup
mussels, asparagus, cactus pear, kidney beans
halibut, purple cauliflower, salted duck egg yolks, pork skin
Redemption Competition
Megan Logan
April Neujean, Lead Teacher, The Edible Schoolyard, New Orleans, LA
Liz Sempervive, Executive Sous Chef, Jamonera, Philadelphia, PA
C8A2C8
This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
salmon, radicchio, ginger, strawberries
brook trout, rhubarb, dried strawberries, lemon verbena
oil-cured black olives, peaches, piloncillo, chocolate graham cracker pies
Chef Frish serves as sous chef for Iron Chef Marc Forgione on Iron Chef America.
Chef Nichols is a chef at Landmarc, owned by Chopped judge Marc Murphy.
Zakary Pelaccio
Korean-style short ribs, lemon thyme, zucchini, gefilte fish
corn tortillas, cassia sticks, paw paws, black cornith grapes
Matthew Marchese, Personal Chef, New York, NY
fish heads, hon-shimeji mushrooms, crema, sugar cookie dough
Janine Gray, Chef and Restaurateur, The Inn at Osborne Hill, Fishkill, NY
Dan Giusti, Executive Chef, 1789 Restaurant, Washington, DC
coconut water, garnet yams, Thai basil, roasted noodles
strawberry mints, salt bagels, cream cheese, cotton candy grapes
Nancy Judd
Part 1 of 5. All contestants are chopped champions from other episodes. Fatima Ali had competed 2 other times before this and . This episode had a 30-minute "after hours" special that aired directly after the episode. The judges cooking on the first round were Aarón Sánchez, Geoffrey Zakarian, and Chris Santos; they cooked the appetizer round of this episode. The second round had a different basket from a different episode with Amanda Freitag, Maneet Chauhan, and Aarón Sánchez cooking. The third round had Scott Conant, Alex Guarnaschelli,and Amanda Freitag cooking a basket from a different episode .
lotus root, treviso, guava nectar, octopus
Timothy Peterson, Sous Chef, Beauty & Essex and The Stanton Social, New York, NY
sweet vermouth, leeks, French fingerling potatoes, live diver scallops
baby artichokes, cashew butter, monkfish, Thai chiles
Salvatore Lima, Executive Chef, Giovanna's, New York, NY
toaster pastries, filet mignon, truffles, heirloom tomatoes
dehydrated chocolate covered strawberries, hemp milk, ataulfo mango, mochi
Jeffrey Gardner, Sous chef, South City Kitchen Midtown, Atlanta, GA
prime rib, amarone wine, potato gratin, shallot confit
Lotte Duncan, Chef and Culinary Instructor, English Country Cookery School, Buckinghamshire, England
Giorgio Rapicavoli, Executive Chef, 660 at the Angler's, Miami Beach, FL
Megan Vargas, Pastry Chef, Andina, Portland, OR
Romilly Newman, "Little Girl in the Kitchen" food blog, New York, NY
chocolate ravioli, strawberry syrup, candied orange zest, french vanilla cake mix
Katsuji Tanabe, Chef and Restaurateur, MexiKosher, Los Angeles, CA
Charge!
Sean Olnowich, Chef and Restaurateur, The House, New York, NY
cold-smoked kippers, water chestnuts, leeks, lemon-lime soda
James Major
sliced almonds, Okinawan sweet potatoes, brioche, sambuca
button mushrooms, dried dates, duck hearts, chocolate covered cherries
calf's liver, sea beans, strawberry popping candy, dried ghost chiles
Christopher Pappas , from: Long Island, NY
kettle corn, chayotes, apple sauce, roasted suckling pig
Kathy Wakile
sunflower seeds, grapes, cream cheese, canned pineapple
Plenty of Fish
All contestants are reality television stars and competed for charity.
All-Stars: Iron Chefs Do Battle
Canadian bacon, roasted piquillo peppers, tomatillos, instant noodle soup
Flower Power
Mogan Anthony, Executive Chef, Village Social, Mount Kisco, NY
chicken thighs, bitter melon, cream cheese, papadum
Dominick Feragola, Sous chef, Broadway East, New York, NY
yuzu marmalade, whipped cream cheese, hot sauce, corn flakes cereal
Dante Foggy, Hometown: Burlington Twp, NJ
Eddie Frauneder
karela, blueberries, fregola, Scottish red leg partridge
Josh Cohen
Mo Major, Sous Chef, Bartaco, Port Chester, NY
gorgonzola cheese, green papaya, sour lemon candies, duck livers
Einat Admony, Chef and Owner, Taïm, New York, NY
rachlette, brie, chicken thighs, garlic scapes
Emily Frith
Natalie Jacocks, Line Chef, Fette Sau, New York, NY
Shawn Dickensheets, Culinary Student, Culinary Institute of America, Hyde Park, NY
pulpo, chioggia beets, fava beans, pickled garlic
duck breast, champagne mango, morel mushrooms, ranch dressing
Easy Peasy?
Happy Turkey Gizzards Day!
Grandma vs. Grandma
Ultimate Champions: Heroes
Molly Peck, Caterer, The Vanilla Orchid Catering, Austin, TX
pickled sausage, mache, blood oranges, southern cabbage
cinnamon chips, cheese curls, vanilla cupcakes, apple cider
Ashlee Saylor
Mangalitsa bacon, apple chips, horseradish leaves, smoked pork chops
pineapple skin and core, last piece of cheese, cucumber peels, brown avocados
kale, rutabaga, marshmallows, turkey
cuttlefish, long beans, sweet piquanté peppers, bittersweet chocolate
Michael Bryant, Executive Chef, Eva Restaurant, Los Angeles, CA
Emma Scher, age 17, Ridgewood, NJ
polenta log, braised beef brisket, araucana eggs, tomatillos
hen of the woods mushrooms, white anchovies, lamb top round, salsa con queso
Joe Wetherbee
René Stein, Sous chef, Seasonal, New York, NY
ground chicken, green tea leaves, mustard oil, braeburn apples
pickled watermelon rind, sushi platter, kohlrabi, bacon bits
$50,000 Tournament: Round Two
tamarind soda, cocktail nuts, haricots verts, goat brains
Lucas Marino, Sous chef, The Darby, New York, NY
Judy Gold
Han Li Hwang
This episode featured four female chefs.
kettle-style potato chips, black currant jam, red Anjou pears, Japanese mayonnaise
dorado, cherry wheat beer, country style pâté, ivy gourd
kale, fruit cocktail, cottage cheese, marrow bones
Jay Ureña, Hometown: Queens, NY
unlaid chicken eggs, sour cream, rambutan, Turkish tavuk gogsu
Robert Finn, Chef de cuisine, Fatty Crab, New York, NY
crescent roll dough, dried currants, key lime juice, creamed corn
whole coconuts, pepitas, piloncillo, yucca
Champions' Tournament: Grand Finale
brined turkey breast, savoy cabbage, corn casserole, boniato sweet potatoes
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, PA
Justin Balmes
Duck for Dinner
plum tomatoes, jalapeño peppers, crema, malanga coco
Darius Peacock, Executive Chef, Exceptional Taste Catering, Trenton, NJ
Just for the Halibut
Marc Matsumoto, Private Chef, New York, NY
ghost peppers, rack of wild boar, cucuzza squash, saganaki
Chris Burke, Private Chef, New York, NY
Everything's Rosy
Jordan Andino, Executive Chef, SideBAR, New York, NY
Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY
fried chicken, American cheese, spinach, apple pie
FF66FF
sour cherries, croissants, clotted cream, lemongrass
Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA
Jemell Simpson, Caterer, Taste My Expression Catering, New York, NY
Gyro We Go Again
Brian Kevorkian, Line Cook, New York, NY
calf's liver, mango, bottarga, pound cake
Whitney Werner
Doug Keiles, Competitive Barbecue Champion and Pitmaster, Ribs Within BBQ Team, Hillsbourough, NJ
Sylvain Harribey, Executive Chef, Sofitel, New York, New York, NY
Kenny Minor, Private Chef, New York, NY
Steve Benjamin, Executive Chef, L'Atelier de Joël Robuchon, Las Vegas, NV
Jimmy Wang, Chef & Consultant, former owner of Hot Stuff Café, San Gabriel, CA
Joe Landa, Executive Chef, Jewish Theological Seminary, New York, NY
Nigel Spence, Owner and Executive Chef, Ripe Kitchen and Bar, Mt. Vernon, NY
slipper shells, taro root, Asian long beans, quail
Eli Irland
Asian pears, croissants, haricots verts, rattlesnake meat
Ming Lu, Line Cook, Le Cirque, New York, NY
emu fan fillet, Australian mustard, vegetable pasties, moonshine
ground turkey, piquillo peppers, gooseberries
biscuit dough, pistachios, dried hibiscus flowers, black olives
Antonio Jubela-Gordon, Hometown: New York, NY
sea buckthorn juice, waffle cones, vanilla yogurt cups, lime curd
duck breast, green onions, ginger, honey
Eleanor Wolper, Executive Chef, New York, NY
Chris Sell, Chef and Restaurateur, Chipshop, Brooklyn, NY
vegan lobster, hot mustard, canned chop suey, winter melon
Yvan Lemoine, Chef, New York, NY
Gillian Vigman, Charity: Go Campaign
flour tortillas, English cucumbers, fresh fava beans, pickled beef tongue
Bacon Baskets!
Grill Masters: Part Four
Dinah Surh
Thai basil, marinated cippolini onions, Black Oxford apples, rolled oats
gingersnaps, sweet potatoes, farina, turbot
Walter D'Rozario, Chef de cuisine, Junoon, New York, NY
Elisabeth Weinberg, Caterer, Miss Elisabeth's Catering, New York, NY
Marc Murphy
vanilla cupcakes, chicken tenders, avocados, kochujang
beer can chicken, jalapeño popper, collard greens, truffle honey
Frances Tariga, Private Chef, United Nations, New York, NY
Vinny Tardo
sunflower seed spread, lamb breast, blueberries, lardo
champagne, skirt steak, yuca, coconut
First Responders
smoked catfish, ricotta salata, giant jawbreaker, watermelon soda
matzo, salty peanuts, dried strawberries, cocoa nibs
This episode featured Latin-themed ingredients.
injera, hearts of palm, mâche, rabbit escabeche
Champions' Tournament: Part 1
This was a vegetarian and vegan-themed episode; the only animal product was the local honey.
chicken cutlets, Thai chiles, pesto sauce, kohlrabi
Josie Gordon, Personal Chef, New York, NY
Pedro Diáz, Sous chef, Fresh Direct, New York, NY
Chris Avtges, Food Service Director, Eastern Connecticut State University, Willimantic, CT
Aaron Barnett, Chef & Restauranteur, Restaurant St. Jack, Portland, OR
chicken livers, California raisins, heirloom tomatoes, green goddess dressing
red currant jam, merguez sausage, broccoli
Jill Nicolson, Caterer and Entrepreneur, Cuisine with Jill Nicolson, Torrington, CT
halibut, aquavit, Chinese spinach, Mexican chorizo
jackfruit, araucana eggs, coconut macaroons, chocolate covered pretzels
Jon Bignelli, Chef de cuisine, wd~50, New York, NY
carrot juice, white chocolate chips, baby beets, hominy
Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA
manchego, garrotxa, fig spread, tarragon
Tofu, Blueberries, Oysters
Katie Lee
Amaretto, butternut squash, mango chutney, chocolate covered potato chips
marshmallow chocolate cookies, strawberry jam, hot sauce, cottage cheese
Chef Ramborger was the first deaf chef to participate in the show. He was accompanied by interpreter Lydia Callis, best known as the ASL interpreter for Michael Bloomberg during his Hurricane Sandy press conference.
strawberries, celery root, lamb loin chops, Swiss cheese
Shannon Solomon, Cook Manager, William C. Hinkley High School, Aurora, CO
Cole Dickinson, Chef de cuisine, ink., Los Angeles, CA
chicken truffle sausage, pecorino, banana peppers, spinach vinaigrette
Robbie Myers
Fired Up!
Richard Bond, Chef and Culinary Instructor, Mardi Gras School of Cooking, New Orleans, LA
bananas, pomegranate juice, phyllo dough, white miso
Let's Do Lunch
Mayan chocolate bars, chocolate martini, eggplant, pasta sheets
Dewey Losasso, Executive Chef, The Forge, Miami Beach, FL
Jennifer Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ/Pitmaster, Smoked To The Bone BBQ Team, Gilbert, AZ
goat chops, dragon's tongue beans, cinnamon schnapps, dark chocolate
Andy Bates, Pastry Chef, Eat My Pies Street Market, East London, England
mangoes, puff pastry, coffee beans, rose water
marshmallow spread, chocolate puff cereal, semi-sweet chocolate chips, dried strawberries
baby bananas, black-eyed peas, poblano chiles, ostrich steak
Viewers' Choice!
All of the chefs are heroes in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts .
Beni Velazquez, Chef and Restaurateur, Bar and Bistro, Las Vegas, NV
All-Stars: Food Network Star Contestants
Mary Rusch, Chef and Restaurateur, Hash House, Las Vegas, NV
Justin Kennedy, Chef, Parkway Bakery & Tavern, New Orleans, LA
Ashley Fahr, Caterer & Food Stylist, New York, NY
All the chefs are celebrities competing for a charity. As a food safety measure, at the start of the entrée round the competitors were informed that rosca de reyes contained several small baby Jesus figurines.
Nick Vazquez, Azúcar Cuban Cuisine, Jersey City, NJ
Johnny Weir
David Fuñe, Executive Chef, Vizzi Truck / Temecula Creek Inn, Los Angeles, CA / Temecula, CA
T.G.I. Fry-Day
Erik Weatherspool, Chef and Restaurateur, Bistro 44, Toms River, NJ
pasilla chiles, peppermint patties, sour cream, boniatos
honey soaked nuts, organic red wine, calamansi limes, salted butter crackers
Joey, Judy, and Johnny have appeared on Rachael vs. Guy: Celebrity Cook-Off: Joey on Season 1, Johnny on Season 2, Judy is currently on Season 3
lamb ribs, rainbow chard, loaded baked potato,cherry moonshine
tuna belly, lemon curd, purple cauliflower, dried cuttlefish snack

Jardel playing for Benfica in 2014

Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA
Goat chops, asafoetida, petite french lentils, quince paste
French onion soup mix, beef kidneys, parsnips, pickled caper leaves
Part 3 of 5.
rabbit and ginger sausage, dandelion greens, dried currants, hot-sauce-flavored candy canes
Tagan Couch, Food Truck Chef/Owner, The Gypsy Kit, Austin, TX

→ Estoril

Sunshine Best, Special Diets Chef, Your Safe Kitchen, New York, NY
William Artley, Executive Chef, Evening Star Cafe, Alexandria, VA
Salt Pearls of Wisdom
Part 5 of 5.
sourdough bread, dried figs, baby fennel, coffee beans
Adam Sternberg, Executive Chef, 36 Main, New Paltz, NY
Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY
All of the chefs in this episode were amateurs.
Amanda Freitag
Silvia Baldini, Chef & Caterer, Strawberry & Sage, New Canaan, CT
Dushyant Singh, Executive Sous chef, Wild Horse Pass Resort and Spa, Phoenix, AZ
gooseberries, Darjeeling tea, ricotta salata, calf's liver
Martin Brock, Executive Chef, Atria, New York, NY
Nelly Godfrey, Chef and Restaurateur, Lima's Taste, New York, NY
pound cake, chocolate chips, honey, strawberries
Wayne Cafariella, Sous chef, Tellers Chop House, Islip, NY
artichoke hearts, truffle honey, corn nuts, scrapple
Hoofin' It!
Grill Masters: Part Three
David Rotter, Executive Chef, Campo, New York, NY
lutefisk, hazelnuts, pinot noir, dried lobster mushrooms
plain donuts, smoked gouda, white chocolate, dried apricots
speck, sfogliatelle, crabapples, brewer's yeast
fresh pasta sheets, plum tomatoes, basil, white chocolate
plums, candy canes, fruitcake, hot cocoa mix
Ambitious Amateurs
Pnina Peled, Chef de cuisine, The New York Helmsley Hotel, New York, NY
Christian Fischhuber, Chef de Cuisine, Le Cirque, New York, NY
strawberry shortcake ice cream bars, ground lamb, caviar, empanada dough
Ryan Goergen, Executive Chef, New York, NY
BBQ ribs, french fries, German chocolate cake, chili
layer cake , spaghetti squash, green beans , ice cream sundae
salmon fillets, avocados, sweet tea, cricket flour
Afghan flatbread, goat chops, zucchini, survival candy
beef tongue, chimichurri sauce, shiitake mushrooms, boxed mac and cheese
Robert Burmeister, Executive Chef and Co-Owner, Chow Gourmet Kitchen, Staten Island, NY
burger, fortune cookies, sautéed broccoli, lasagna
gummy teeth, flour tortillas, huitlacoche, black chicken
Andrew Markert, Executive Sous chef, PS7, Washington, DC
macaroni and cheese, apples, raw cashews, cane syrup
Peter Kontomanolis
Aarón Sánchez
baked ham, cranberry sauce, baby turnips, port wine cheese
Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA
This is the first episode to feature four female chefs
Part 2 of a 5-part competition for $50,000 for a charity of the winner's choice. Lou Diamond Phillips and Coolio were the winner and the runner-up respectively of Season 1 of Rachael vs. Guy. Carnie Wilson was the Season 2 runner-up and Penn Jillette was the Season 3 runner-up.
The fish heads used in the entrée round were from northeastern cod.
venison tenderloin, hamantashen, cola, cauliflower
Dave Ward, Executive Chef, Thomas Preti Catering, Long Island, NY
Daniel Sharp, Corporate Executive Chef, The Meatball Shop, New York, NY
Dr. Deckle & Mr. Fried
ginger beer, pickled daikon, okra, alligator tenderloin
yak steaks, mesquite syrup, peanut butter sandwich cookies, Tuscan kale
Jessica North, Line Cook, St. Francis Fountain, San Francisco, CA
ground beef, wonton wrappers, cream of mushroom soup, bananas
Michael Giletto, Executive Chef, Cherry Valley Country Club, Skillman, NJ
Cheryl Barbara
sesame candies, ruby red grapefruit, chayotes, chickpeas
John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV
Jeremy Barlow
Rebecca Newell, Executive Chef, The Beehive, Boston, MA
Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA
Swai Not?
Grace Lichaa, Manager, Capital Area Food Bank, Washington, D.C.
Each round had an alcoholic beverage as a basket ingredient.
No Pain, No Shame
Yakety Yak, Yak, Yak
duck, cardoons, preserved lemons, macaroons
beef shoulder, yucca, raisins, ancho chiles, dill pickles
Bite Your Pickled Beef Tongue
dried goji berries, bitter melon, duck breast, kumquats
Can't Catch Me, I'm the Gingerbread Lobster!
Yukon Gold potatoes, condensed milk, pomegranates, peanut butter taffy
Ernest Servantes, Executive Chef, Texas Lutheran University/Barbecue Pitmaster, Burnt Bean Co., New Braunfels, TX
frozen yogurt, amaretti cookies, candied orange peels, red curry paste
Joey Campanaro
Chefs Josh and Mike are brothers, with Josh being older.
John-Michael Hamlet, Chef and Restaurateur, John-Michael's Restaurant, North Salem, NY
country pork ribs, kale, butternut squash, popcorn on the cob
sea cucumber, enokitake mushrooms, white balsamic vinegar, rotisserie chicken
Ed Witt, Executive Chef / Wine Director, Bloomingdale Road and Wine Directory, New York, NY
Leigh Ann Kato, Freelance Chef & Consultant, Los Angeles, CA
firm tofu, tomato paste, prosciutto
sharp cheddar cheese, watermelon radish, squab, frozen waffles
Claire Robinson
Every 'Wich Way
Madeline Lanciani, Pastry Chef, Duane Park Patisserie, New York, NY
Ashton Keefe
Lee Farrington, Chef and Restrauteur, Figa, Portland, ME
Jesse Olson, Executive Chef, Vanderbilt, Brooklyn, NY
Canned Peaches, Rice Cakes, Beets
salmon filet, candy-coated peanuts, redbor kale, lemon-lime sports drink
Rob Runn, Food Service Specialist, USCGC Sturgeon Bay (WTGB-109), Bayonne, NJ
Rachelle Rodwell, Chef de cuisine, SoHo Grand Hotel, New York, NY
This was a Halloween-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
Stephen Hartigan, Private Chef, The Field, Bridgeport, CT
Orzo It Seemed
daikon, pork loin, Napa cabbage, Thai chiles, Blue Point oysters
Brigeth Brookins, Sous chef, Banquets Department at the Cosmopolitan, Las Vegas, NV
Blake Orchard
Suzanne Vizethann, Chef and Restaurateur, The Hungry Peach, Atlanta, GA
This was the first episode to feature four past runners-up.
guava shells in syrup, cottage cheese, couscous, candied chick peas

→ Avaí

Nick Di Bona, Executive Chef, Peter Pratt's Inn, Yorktown Heights, NY
deep dish pizza, rabbit escabeche, Swiss chard, pineapple cheese spread
A Bunny Thing Happened
swordfish steaks, broccoli rabe, tiger figs, cherry flavored drink
Keegan Gerhard
rack of Berkshire pork, kusa, grape molasses, preserved duck eggs
Lance Nitahara, Executive Chef, Camp-of-the-Woods, Speculator, NY
sour apple martini mix, mortadella, white asparagus, fennel
city chicken, canned peaches, mustard greens, fruit punch-flavored sports drink
The contestants are 4th and 5th graders, the youngest chopped contestants. Due to height of the contestants, Ted had been called upon to help them out.
David Catapano, Caterer, Romeo's Catering Service, Queens, NY
potato pancakes, purple kohlrabi, Korean melon, goat brains
tarragn soda, vanilla pastila, cashews,cranberries
Barbara Sibley, Executive Chef and Owner, La Palapa Cocina Mexicana, New York, NY
fresh pasta, dried papaya, bluefoot mushrooms, chorizo
banana pudding, leftover marmalade packets, broken crackers, leftover bacon
Gavin Mills, Executive Chef, Broadway East, New York, NY
Gemma Gray, Executive Sous Chef, Andaz, West Hollywood, CA
Kyle Ricks, Executive Sous chef, Landmarc Tribeca, New York, NY
Chopped Champions Event, Round One: The Ultimate Face-off
corn nuts, fruit cocktail, black garlic, Uni
Part 4 of a 5-part competition for $50,000 for a charity of the winner's choice.
Pride of New Orleans
butternut squash, pie dough, aged Gouda cheese, nordic honey wine
This episode featured four past runners-up.
boar shoulder, etouffé sauce, bacon, okra
Moha Orchid, Private Chef, New York, NY
rabbit kidneys, baby beets, merguez, salt and vinegar potato chips
pig's feet in a jar, tres leches cake, jicama, culantro
Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY
Tasha Smith, Charity: Planned Parenthood
Chopped Champions: Part 1
maple syrup, black plums, almond butter, walnuts, quick grits
Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY
Cleaver Fever
chocolate cigars, pretzels, cocktail nuts, rice pudding
eggplant, ground pork, poblano chiles, avocados, cola
rack of wild boar, broccolini, hazelnuts, vanilla fondant cake
Lucas Manteca, Chef/Restaurateur, Sea Salt and Quahog's Restaurants, Stone Harbor, NJ
Breakfast, lunch, and dinner is the theme of the competition. Chef Kavourakis works at Beauty & Essex, which is run by Chopped judge Chris Santos.
plums, coconut rum, black beans, queso fresco
The basket ingredients were inspired by the Australian theme.
wagyu ribeye steak, jalapeño chips, pink pearl sedum, mangoes
graffiti eggplant, cape gooseberries, biscuit dough, Peking duck
Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA
caramel popcorn, red plums, prosecco, udon noodles
Saul Ortiz-Cruz, Executive Chef, Tacos & Tequila at the Luxor, Las Vegas, NV
$50,000 Tournament: Round One
buffalo hot dogs, carrots, edamame, butterscotch candy
Count Your Chickens
Thomas McKenna, Sous chef, Jean-Georges, New York, NY
Big Fish, Small Basket
Joe Youkhan, Executive Chef & Owner, Tasting Spoon Food Truck, Orange County, CA
Brandi Chastain and
Giuliano Matarese, Executive Chef, Arte Café, New York, NY
A is for Apple. U is for Udon
Nadia G.
Each basket included something with a circus theme. Chef Olson is the grandson of singer Glen Campbell.
nachos, chicken fingers, candy apples, baby corn
Alaskan king crab legs, star fruit, bonito flakes, Mexican chorizo
Vanessa Ayala, Catering Cook, Skybox Sports Bar and Lounge, Roselle, NJ
Sound the Alarm!
Alluette Jones-Smalls, Alluette's Cafe, Charleston, SC
tequila, epazote, puff pastry, cuttlefish
Jeremy Langlois, Executive Chef, Houmas House Plantation and Gardens, Darrow, LA
root beer schnapps, lap cheong, squash blossoms, ostrich tenderloin
John Sierp, Chef, New York, NY
coffee caramel, popcorn, hot dog buns, blueberries
pineapple upside-down cake, Cornish hens, hen of the woods mushrooms, edamame hummus
Summer Kriegshauser, Private Chef and Nutrition Coach, New York, NY
Jason Marcus, Chef and Restaurateur, Traif, Brooklyn, NY
Cory Comeau, Executive Chef, Stephanie's on Newbury, Boston, MA
salt and vinegar potato chips, Dover sole fish, red Russian kale, sour cream
Natalia Machado, Junior Executive Chef, Industria Argentina, New York, NY
fenugreek, cinnamon toast cereal, Japanese mayonnaise, frozen peas
Marja Samsom, Chef and Restaurateur, The Kitchen Club, New York, NY
Natasha Pogrebinsky, Chef and Restaurateur, Bear, New York, NY
Sunny Hostin
Stephan Bogardus, Chef de cuisine, The North Fork Table & Inn, Southold, NY
Phillip Frankland Lee
Christina Tosi
fire roasted peppers, branzino, antipasto salad, cornmeal
wreck fish, sabudana poha, green tomatoes, huitlacoche
lobster bodies, juicer pulp, used tea bags, stale pita
lavash, kumquats, mulling spices, chocolate turkeys

Jardel Nivaldo Vieira

Lior Lev Sercarz, Chef and Entrepreneur, La Boîte à Biscuits and La Boîte à Epices, New York, NY
Perry Pollaci, Private Chef and Sous chef, Bar Blanc, New York, NY

Vieira, Jardel Nivaldo

roasted chestnuts, stone crabs, beef tenderloin, Santa Claus melon
udon noodles, watermelon radish, razor clams, pickled eggplant
black and white cookies, fruit leather strips, cashews, agave nectar
sticky rice, bok choy, key lime juice, lamb hearts
Brack May, Chef and Restaurateur, Cowbell, New Orleans, LA
Wenona Moorer
Champions' Tournament: Part 2
Scott Conant
tofu, green plantains, maple-bacon ale, mangoes
Each basket included an ingredient from a duck.
Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV
Tina Adams
Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY
quail eggs, pound cake, whole coconut, strawberry cream tequila
vodka, crescent roll dough, sesame seeds, blueberry jelly beans
Joseph Brown
Chris Coleman, Private Executive Chef, Long Island, NY
Carmine DiGiovanni, Chef de cuisine, Picholine, New York, NY
All baskets had ingredients with a Halloween theme. The episode originally aired prior to Halloween Wars.
Floundering Around
Dave Cusato, Sous chef, X2O Xaviars on the Hudson, Yonkers, NY
Sean Telo, Chef de cuisine, Atlanta, GA
Maneet Chauhan
watercress, tamarind paste, creamed corn, Arctic char
graveyard diet pudding, beef hearts, gummy body parts, pigs ears
watermelon, canned sardines, pepper jack cheese, zucchini
Judge Knows Best
banana chips, sugar cane, almond butter, umeboshi
All of the chefs are sports stars.
Chris Santos
corn flakes, carrots, skim milk, blueberries
puffed rice cereal, cognac, butterscotch candy, pancetta
Extreme Halloween
Shaguay Peacock, Sous chef, The New York Times, New York, NY
Vincent Williams, Chef and Restaurateur, Honey's Kettle Fried Chicken, Los Angeles, CA
Chopped Tournament of Stars: Actors
leg of lamb, kochujang, rainbow carrots, root beer schnapps
blood sausage, frog legs, sea beans, Halloween candy
Bun Lai, Chef and Restaurateur, Miya's Sushi, New Haven, CT
Keith Young
gummy bacon, salmon fillets, frozen lima beans, lemon sorbet
Good Chop, Bad Chop?
Liège waffles, mangoes with spiced lime, Vietnamese iced coffee, flan
sweet tea vodka, Asian steamed buns, baby romanesco, extra-firm tofu
Giuseppe Gentile
whole brisket, short ribs, pickle juice Popsicles, quail eggs
blueberry scones, ginger preserves, rosemary, gjetost cheese
piadina, purple malabar spinach, preserved lemon,veal cutlet
Penny Davidi
Far Far Out!
Natalia Gavaria
Chris Lukic
spaetzle, moustalevria, walnuts, Japanese cola candy
Mark Mata, Executive Chef, The Mermaid Inn, New York, NY
Double Trouble
geoduck, Buddha's hand, black radishes, waffle cones
Joe Raiola, Executive Chef, Morton's Steakhouse, Brooklyn, NY
Victor Vinson, Chef, U.S. Army / Personal Chef, Huntington Beach, CA
strawberry popsicles, blue corn tortilla chips, condensed milk, celery
Sassan Rostamian
Olivier Desaintmartin, Chef and Restaurateur, Caribou Café, Philadelphia, PA
Quentin Donnaud, Executive Chef, Coast Seafood & Raw Bar, Atlanta, GA
Make No Mistake
ground turkey, black garlic, raspberries, pickled watermelon rind
Pasquale Frola, Executive Sous Chef, Naples 45, New York, NY
Afton Farnsworth
cotton candy, peanuts in the shell, corn dogs, Tokyo scallions
Molly Bhuiyan, age 17, New York, NY
Klaus Kronsteiner, Chef de cuisine, Liberty National Golf Course, Jersey City, NJ
Eric Levine, Executive Chef, Encore Catering, East Hanover, NJ
mahi mahi, cookie snack chips, green beans, french fries
Each of the chefs had lost significant amounts of weight through better diet and exercise.
matzo, Lady Gala apples, walnuts, borscht
Steve Eakins, Executive Chef, Ditch Plains, New York, NY
wax beans, mandarinquats, sardines, rice cakes
Emilie Friedman, Personal Chef, New York, NY
The contestants must fry something in every round.
Brian Tsao, Executive Chef, Liang's, Forest Hills, NY
Ariella Dalfen, Paramedic in Queens, NY
ossa dei morti, apple cider, ricotta salata, black licorice
String Cheese, Jicama, Gingersnaps
clementine oranges, scotch whiskey, basil, toasted oats cereal
Sachem "Son" Allison, Executive Chef, SavorNY, New York, NY
Jennifer Cole, Executive Chef, Taberna, New York, NY
puffed rice cereal bars, spiced rum, rambutan, tequila lollipops
Anne Churchill, Caterer & Tour Chef, New Orleans, LA
cube steak, pickled green tomatoes, chocolate sandwich cookies, duck fat
Belly Dance!
Each dish had to have at least one fried element. The chefs were provided with a pot of oil already at frying temperature to start each round.
Chopped Family Feud
Michael Jenkins, Line cook, Butter, New York, NY
carob syrup, spaghetti squash, figs, walnuts
Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA
short ribs, watermelon, speculoos, fennel
grapefruit, tuna, hen of the woods mushrooms, graham cracker cereal
Nancy Caballes, Private Chef, Montclair, NJ
Jason Stude, Chef de cuisine, Second Bar + Kitchen, Austin, TX
Grilltastic!
ricotta cheese, maple bacon lollipops, wonton wrappers, baharat
celery, blood oranges, frozen pie crust, jaggery
watermelon, dried shrimp, dried porcini mushrooms, Hawaiian snapper
Cornuchopia
pig tails, dragonfruit, sorghum flour, lard
BFBFBF
Israeli couscous, cherimoya, guanciale, Irish whiskey
Anup Joshi, Chef de cuisine, Tertulia, New York, NY
Bird in the Pan
goat leg, dried hibiscus flower, pattypan squash, trail mix
chak-chak, wolf river apples, camembert cheese, sour cherry nectar
Pip Freeman, Chef & Owner, Three Letters, Brooklyn, NY
Jacques Torres
Competition Italiano
corn muffin tops, whiskey, macadamia nuts, chocolate covered gummy bears
TK Kyle, Caterer, Tara Singleton Catering, Queens, NY
Keep On Cook'n On
Brandi Chastain, Charity: Bay Area Women's Sport Initiative
Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY
Chopped Tournament of Stars: Comedians!
Tom Mckenna
parsnips, limoncello, soda crackers, sharp cheddar cheese
frozen pancakes, tamarind paste, farmer's cheese, orange sherbet
Arthur Saks, Executive Chef, Marina Cafe, Staten Island, NY
Allison Sosna, Executive Chef, DC Central Kitchen, Washington, DC
Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ
Peter Oleyer
lychees, phyllo dough, Canadian bacon, candy canes
Kate Squibb, Sous chef, 158 Café, South Portland, ME
single malt scotch, lamb porterhouse, rapini, tamarind paste
ruby port, olive oil gelato, dried apricots, French toast sticks
beets, goat cheese, quick cook oatmeal, crystallized ginger
Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY
Banana, Collard Greens, Grits
opal basil, orange blossom water, dried apricots, marshmallow snack cakes
Einav Gefen, Corporate Chef, Englewood Cliffs, NJ
Shania Thomas, Food and Finance High School, New York, NY
cranberry sauce, cheese and green chile tamales, green beans, smoked turkey gizzards
palm seeds in syrup, chocolate-covered raisins, dulce de leche, multi-grain cereal
CC99CC
Sonia El-Nawal, Chef Consultant, New York, NY
Part 5 of a 5-part competition for $50,000 for a charity of the winner's choice.
Damien Brassel, Executive Chef, Knife + Fork, New York, NY
Shaya Klechevsky, Personal Chef and Instructor, At Your Palate, New York, NY
Margaritte Malfy, Executive Chef and Co-owner, La Palapa, New York, NY
Cody Utzman
conch, sugared marshmallow candies, peas in the pod, prepared horseradish
Jonathan Contes, Chef and Part Owner, Eat Mosaic, St. James, Long Island, NY
corn tortillas, dried chipotle peppers, blueberries, violet mustard
Momumental
The baskets were filled with leftovers.
chicken legs, chicken-flavored crackers, Napa cabbage, caramel flavored liqueur
Kevin Rooney, Wycoff, NJ
peking duck, brussels sprouts, cotton candy, veal demi glaze
Courtney Renn, Personal Chef, Chef Courtney, Atlanta, GA
Okinawan sweet potatoes, coconut flakes, calvados, marshmallows
John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY
Australian beer, T-bone steak, bosc pears, chocolate biscuits
buffalo hanger steak, watermelon cucumbers, pizza, ranch dip
King Phojanakong, Executive Chef, Kuma Inn, New York, NY
Jackie Joyner-Kersee, Charity: Jackie Joyner-Kersee Foundation
Gabriele Corcos
matzo ball soup, macaroni and cheese, fried onion blossom, submarine sandwich
Michael Press, White Plains, NY
This was a Halloween-themed episode. The Halloween candy provided in the entrée round was a mixture of traditional Halloween candies, such as candy corn.
Jeffrey Saad ''
David James Robinson
Peanut caramel chocolate bars, Chinese five spice, coconut milk, banana chips
Chopped Again!
Mustapha Rahiim, Executive Chef, New York, NY
chicken suckers, chicken fat, farm fresh eggs, fruit cake
Pippa Calland, Owner and Chef, Chef for Hire LLC, Newville, Pennsylvania
Taryn Mumpower, Baker, Pick Your Poison Bake Shop, Las Vegas, NV
Dave Ogren, Executive Chef, Almos Restaurant, New York, NY
Han Ly Hwang
avocadoes, oyster sauce, tofu skins, star fruit
cosmopolitan mix, dried apples, biscotti, edible flowers
Patrick Lacey
serrano peppers, salted caramel sauce, gooey butter cake, coconut oil
celery root, rainbow chard, flat iron steak, chocolate frosting
duck breast, artichoke, champagne, peanut butter and jelly
Krissy Kerwin, Private Chef, Los Angeles, CA
Rachel Willen, Culinary Instructor, foodfix, Clinton, NJ
Adam Greenberg, Corporate Executive Chef, Barcelona Restaurant Group, Norwalk, CT
chicken wings, stroopwafels, asian pears, peri peri
In the dessert round, Ted warned the contestants that cherimoya seeds were poisonous.
Mexican chocolate, mostarda, soft tofu, pretzel rods
galia melon, Chinese okra, pistachios, beef heart
Rotisserie chicken, fiery jaw breakers, fingerling potatoes, tequila
turbot, nori sheets, pistachios, coconut
Tommy Werther
Chef Grossman was 16-years old at the time he competed, making him the youngest chef to appear on Chopped outside the special "teen chefs" episode.
Jacoby Ponder, Chef, U.S. Navy / Personal Chef, Fire Syde Chef, Virginia Beach, VA
All contestants were firefighters.
quail eggs, white asparagus, hibiscus flowers in syrup, canned spiced ham
baby kiwi, Israeli couscous, rice paper, saffron
Manila clams, kumquats, croissants
Each basket included a type of candy.
Nate Appleman
coquitos, turmeric, empanada wrappers, corn on the cob
FFE135
Alexandria Brooks, Hometown: Voorhees, NJ
Despite its lethal reputation, the blowfish tails were farm-raised and did not have any poison.
Eric McCarthy, Executive Chef, Tamarind Tribeca, New York, NY
barramundi, apricot paste, poblano peppers, abbey style beer
Colin Kruzic, Executive Chef, New York, NY
Pizza Perfect
Shawn Smiley, Executive Chef, The Buffet at Aria, Las Vegas, NV
Cindi Avila, Catering Manager and Chef, Crisp, New York, NY
California halibut, sauerkraut, frozen french fries, Mexican chorizo
Four Fathers
speck, toybox squash, fontina cheese, marrow bones
Sweet Redemption
canned peaches, cherry tomatoes, pretzel sticks, emu eggs
brown bread in a can, dried figs, frozen peas, duck white kidneys
Christian Petroni, Chef and Restaurateur, Barcelona, Greenwich, CT
Miguel Aguilar, Executive Chef, Piquant, New York, NY
Nico Romo, Culinary Director/French Master Chef, Fish Restaurant, Charleston, SC
Des Lim, Executive Chef, Trump SoHo, New York, NY
Carnie Wilson, Charity: Weight Loss Surgery Foundation of America
Chris Coombs, Chef and Restaurateur, Dbar, Boston, MA
chocolate wafers, manchego cheese, passionfruit, goji berries
quail, chermoula, cousa sqush, cinnamon sugar cereal
ripened plantains, prosecco, crystallized ginger, bacon
Jared Braithwaite, Executive Chef, Layla, New York, NY
Melissa Rebholz, Executive Chef, Garden of Eve Organic Farm, Long Island, NY
collard greens, jumbo shrimp, corn chips, olive loaf
kholodets, flaming shiso, blue foot mushrooms, goat head
grasshopper pie, Granny Smith apples, smoked salt, puffed rice
Warren Schierenbeck, Chef and Restaurateur, DoSi Cafe, Staten Island, NY
teething biscuits, Hungarian hot peppers, raspberries, canned haggis
Police officers and paramedics compete.
dehydrated okra, parsnips, espresso soda, deckle of beef
chicken in a can, clam chowder, potato tots, skirt steak
Champions' Tournament: Part 3
Ladies First!
Rory Philipson, Chef and Owner, The Blue Bottle Cafe, Hopewell, NJ
Greg Ling
passionfruit, angel food cake, toasted marshmallows, fruit ring candies
cake flour, farmer's cheese, baby beets, cola
ground beef, cannellini beans, tahini paste, grape jelly
Kyle Shadix, Chef, Registered Dietician and Culinary Consultant, New York, NY
Robert Irvine
Brian Howard, Executive Chef, Comme Ça, Cosmopolitan of Las Vegas, Las Vegas, NV
Reversal of Fortune
Keith Lucas, Executive Chef, Manna, Philadelphia, PA
Yes, Virginia, There is a Chopping Block
Sung Kim, Private Chef, New York, NY
rice cakes, chicken thighs, plantains, fruit punch, cocktail onions
Laura Simpson, Chef de cuisine, The Hotel Hershey, Hershey, PA
gingerbread cookie dough, goat cheese, garam masala, strawberry syrup
baklava, bluefish, recaito, salt pearls
Stacking Up
kielbasa, pepperoncini, fingerling potatoes, tarragon
star cookies, strawberries, mascarpone cheeese, Buddha's hand
Bruce Kalman, Executive Chef, The Churchill, Los Angeles, CA
Kent Rollins, Cook and Chuckwagon Owner, Red River Ranch Chuck Wagon, Byers, TX
Jeremy Spector, Chef and Restaurateur, The Brindle Room, New York, NY
David Garrido, Chef and Owner, Garrido's, Austin, TX
Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN
Asian long beans, red jalapeño peppers, calvados, escargots
Rowdy With a Chance of Meatballs
beef tenderloin, mango, gruyère cheese, kochujang
Cape gooseberries, falooda glass noodles, watercress, bacalao
Jeff Eng, Executive Chef, Clyde's Tower Oaks Lodge, Rockville, MD
Joseph Miller, Chef and Restaurateur, Joe's Restaurant, Venice Beach, CA
Danushka Lysek, Private Chef and Model, New York, NY
chicken breast, kiwi, zucchini blossoms
Natasha Pogrebinsky
Pedro Rodriguez, Head Chef, New York City Rescue Mission, New York, NY
In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner.
Josh Lewis, Head Chef, Better Being Underground, New York, NY
In the appetizer round, Chef Torres used that he brought with him, which were not available in the pantry. The judges felt that this was contrary to the rules and cited it as the reason for his elimination.
lamb shawarma, baby romanesco cauliflower, cornichons, chicken flavored potato chips
brioche, cantaloupe, pecans, avocados
ancho chiles, semi-sweet chocolate, black plums
sour beer, cherimoya, raspberries, brown bread in a can
Amy Roth, Chef and Owner, Amy Kate Catering, New York, NY
Maneet Chahuan
Christopher Jackson, Executive Chef and Owner, Ted and Honey, Brooklyn, NY
All the contestants have had near-death experiences: Peter had gone through chemotherapy; Rose is a cancer survivor; Ariane suffered from carbon monoxide poisoning; and David was a witness of the 9/11 attacks.
quail, guava nectar, udon noodles, dinosaur kale
Geoff Rhyne, Chef de Cuisine, The Ordinary, Charleston, SC
banana pudding, vanilla ice cream, icing, brownie mix
John Sierp, Executive Chef, White Cloud Catering, New York, NY
firm tofu, scotch whisky, dragon fruit, pickled herring

Florianópolis, Brazil

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Jamie Bissonnette, Chef and Restaurateur, Toro and Coppa, Boston, MA
Maureen Sanchez, Oswego, IL
Kate Lee Squibb, Sous chef, South Portland, ME
Michele Harriott, Catering Chef, CulinAriane, Montclair, NJ
Tommy Wether
Eric Paraskevas, Executive Chef, Terra Restaurant, Philadelphia, PA
smoked mozzarella, fresh pasta sheets, rainier cherries, hot dogs
rainbow trout, baby turnips, tamarind concentrate, serrano ham
Monique King, Chef and Owner, Firefly Bistro, South Pasadena, CA
watermelon, sweet potatoes, knockwurst, almond butter
Dustin Gauvain, Executive Chef, Front Steps, Austin, TX
Renee Graziano
Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY
Elise Kornack, Chef and Entrepreneur, Aquavit, New York, NY
Giuseppe Fanelli, Executive Chef, Tre Dici, New York, NY
sardines, corn on the cob, xtabentun, canned sloppy joe filling
Bacon appeared in every basket.
beef tenderloin, cucumber, Asian pears, bittersweet chocolate
Marja Samsom, Caterer, New York, NY
Drawing a Flank
Melissa Naccarato
Jennifer Iserloh, Private Chef and Author, Secrets of a Skinny Chef food blog, Hoboken, NJ
mutton chops, baby leeks, banana potatoes, orange gelatin
This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course.
rack of antelope, stinging nettles, jicama, port wine cheese
Jude Huval, Executive Chef, Pat's Fisherman's Wharf, Henderson, LA
Tre Ghoshal
black chicken, escarole, cream of coconut, guava
Phillip Dell, Private Chef, Sin City Chefs, Newport Beach, CA
Drew Jackson
Coconut, Calamari, Donuts
country pork ribs, dandelion greens, Jerusalem artichokes, fresh garbanzo beans
Ronaldo Linares, Chef and Restaurateur, Martino's Cuban Restaurant, Somerville, NJ
Aarti Sequeira
Hawaiian blue prawns, tomatillos, chayotes, hatch chile taffy
Debra Whiting, Chef and Restaurateur, Red Newt Cellars Winery and Bistro, Hector, NY
Teen Tournament: Part Four
Kelvin Fernandez, Chef de cuisine, Strand Hotel, New York, NY
liquid breakfast drink, pink wafer cookies, crystallized ginger, red bosc pears
Elda Bielanski
Redemption Intention
beef tip cap, cognac, green bean chips, cinnamon rolls
tikka masala sauce, asian long beans, hanger steak, serrano ham croquettes
leg of lamb, toban djan, spinach, lassi
Michael Selicious, Executive Chef, Wickets Inn, Onset, MA
monkfish, middle eastern cake spice, chestnuts, dill pickles
Sal DePaola
The ingredients are Halloween themed.
Alan Harding, Chef, The Food Truck @ Hot Bird, Brooklyn, NY
chateaubriand, horseradish root, tawny port, stone crab claws
Chefs on a Mission
Leftovers Extravaganza!
mayonnaise, bananas, prickly pear cactus, pre-cooked pizza crust
Home cooks are the contestants.
barramundi, ramps, sun-dried tomatoes, unripened green almonds
Quahog Quandaries and Pickle Puzzles
fenugreek, new potatoes, bison short ribs, cheese spread in a jar
coho salmon, baby eggplant, mustard
Sean Chudoba, Executive Chef, Ayza Wine Bar, New York, NY
Tommi Rae Fowler, Hometown: Townville, SC
Tiffany Jeffries, Caterer, Sunday Dinner Catering Service, Brooklyn, NY
puffed pastry dough, chateaubriand, chicken liver, champagne chocolate truffles
bulgur wheat, pomegranate juice, pineapple, green papaya
Cornish hens, baby beets, celeriac, blueberry balsamic vinegar
David Kirschner, Sous chef, W Hotel, Hoboken, NJ
Go For It!
Martha Esquivel, Executive Chef, Luminarias Restaurant, Monterey Park, CA
broccoflower, unsweetened cranberry juice, madeleines, sea urchin
Susan Crocker, Catering Chef, Holberts Catering and Backyard Bistro, Montgomery, NY
The contestants are two pairs of brothers who have each competed together on Iron Chef America.
oysters, hearts of palm, creamed spinach, duck bacon
guanabana nectar, white chocolate chips, pecans, chipotle in adobo
Tia McDonald
All contestants work at baseball stadiums.
Josh Emett, Chef de cuisine, Gordon Ramsay at The London, New York, NY
Lauren Gerrie, Caterer, Big Little Get Together, New York, NY
blackberries, kiwi, wonton wrappers, gummy bears
steel cut oats, feta cheese, watermelon syrup, huckleberries
Lish Steiling, Assistant Food Stylist, Today, New York, NY
Joe Simon, Executive Sous chef, David Burke Fromagerie, Rumson, NJ
chicken noodle soup, ground beef, spinach, salsa
candy blood, deviled eggs, pâte sucrée, buffalo chestnuts
All contestants are chefs looking for redemption.
An Egg Up
Lauren Von Der Pool, Personal Chef
Noureddine Elgheur, Caterer, Sweet Savories Catering, Brooklyn, NY
Allison Robicelli, Pastry Chef, Robicelli's, Brooklyn, NY
Ultimate Champions: Amateur Champs
lamingtons, lemon verbena, wattleseeds, blueberry pomegranate lollies
pancake mix, strawberry papaya, blue foot mushrooms, pre-cooked chicken feet
Alex Guarnechelli
The sweetbreads is made of a veal thymus gland.
Kelp noodles, mustard seeds, vegan hot dogs, minestrone soup
Raffaele Spadavecchia, Executive Chef, Scottadito Osteria Toscana, Brooklyn, NY
Mix and Mache
Chopped All-Stars: Food Network vs. Cooking Channel
Seth Gordon, Executive Chef, Dune Studios, New York, NY
ladyfingers, baby fennel, almond paste, root beer jelly beans
This episode featured chefs who were eliminated in previous episodes for making egregious mistakes. Fans were given a chance to select the competitors for the episode via an Internet poll.
veal chops, bottarga, graffiti eggplant, caffé macchiato
whole turkey, Brussels sprouts, giblet gravy, pumpkin pie ice cream
Judy Cage-McLean, Chef, U.S. Army / Caterer, Let Me Cater To You, Spring Lake, NC
wilted carrots, potatoes with eyes, parmesan cheese rinds, meat trimmings
Marie-Claude Mendy, Chef and Restaurateur, Teranga, Boston, MA
buffalo tenderloin, couscous, rainbow chard, squeezable blueberry yogurt
Chris Scott, Chef and Restaurateur, Brooklyn Commune, Brooklyn, NY
margarita mix, quick cook grits, marionberry preserves, vanilla yogurt
Blood Orange Sorbet, Sweat, & Tears
Michael Proietti
Zaina Dellaquila, Executive Chef, Condé Nast Cafe, New York NY
"Dream'n of Redeem'n"

José Márcio Ayres

red bean paste, jicama, cilantro, bacon jam
Rique Uresti
Samantha McClerran
Rory O'Farrell, Executive Chef, Ayza Wine & Chocolate Bar, New York, NY
Terri Wahl, Chef and Restaurateur, Auntie Em's Kitchen, Eagle Rock, CA
Ben Sargent, Seafood Chef, Brooklyn, NY
Nopales, No Problem
April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY
Monica Langowski, Private Chef, Chicago, IL
Lola Garand, Consulting Chef, New York, NY
izote flowers, smoked butter, rhubarb, chicken in a can
Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY
All baskets had beer in them.
Squashed
habanero chiles, bittersweet chocolate, fresh sardines
Michael Ferraro, Executive Chef, Delicatessen, New York, NY
duck tongue, pineapple, chestnuts, pork shoulder
Maurizio Crescenzo, Chef & Restauranteur, Grano Trattoria, Traverna di Bocco, New York, NY
circus peanuts, passion fruit purée, graham cracker cereal, curry powder
cherries, pumpernickel bread, curry powder, yuzu juice
freeze dried grapes, marrow bones, Marcona almonds, cannoli cream
Shannon Olvera, Executive Chef, Red Restaurant & Bar, City of Industry, CA
Joe Bayley, Sous chef, Cobblestone Foods, New York, NY
Soft pretzels, flank steak, bleu cheese, tawny port wine
Linda Green, Caterer, Ms. Linda's Soul Food Catering, New Orleans, LA
Chopped Champions: Part 2
When Chefs Collide
Wilhemina Bell, Executive Chef, Children's Village/Program Coordinator, C-CAP , Philadelphia, PA
pickled eggs, ramps, instant ramen noodles, calf eyeballs
quahog clams, rhubarb, almond butter cookies
duck breast, red malabar spinach, cherry cola, olive loaf
Tamar Robinson
sablefish, pomegranates, sake, graffiti eggplant
Roy Handler, Caterer, Haute Mess Catering, Los Angeles, CA
Araucana eggs, waffles, maple syrup, Canadian bacon
jumbo shrimp, crème de cassis, black quinoa, pastrami
John Keller, Personal Chef, New York, NY
Kenneth Johnson, Executive Chef, Pescatore, New York, NY
Time & Space
Ruth Cimaroli, Private Chef, New York, NY
Sam Choy, Chef and Restaurateur, Kawaii, HI
Dean Rucker, Private Chef, Malibu, CA
All-Stars Tournament: Round Four – Chopped Judges
Maine lobster, hot dogs, frozen lemonade, potato chips
witch's brew, blood oranges, blue cheese, pretzel spider webs
Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY
Anastacia Song, Sous Chef, Davio's Northern Italian Steakhouse, Manhattan, NY
salsa verde, chicken breasts, bundled lunch kits, blue corn tortilla chips
Mario Bacherini
Break a Crab Leg!
A Chopped Thanksgiving
rack of wild boar, shishito peppers, posole, organic roses
Greek yogurt, sugar cane, cactus pears, popcorn kernels
Robyn Lindars, Chef and Blogger, "Grill Grrrl" food blog, Miami, FL
Gwen LePape, Executive Chef, New York, NY
ends of bread loaves, squeezed orange halves, used coffee grinds, hardened brown sugar
Pods, Grills and Sticky Fingers
Viewers' Choice Ingredients
domed goat cheese, blue cheese, mostarda, guanciale
Amy Johnson, Private Chef, New York, NY
Paul Ripley, Food and Beverage Manager, Raritan Valley Country Club, Bridgewater, NJ
tortenboden, cocoa hazelnut spread, mirin, beer salt
cinnamon-flavored candy coal, crescent roll dough, sour cream, hot chocolate mix
clove liqueur, bistec norteno, butternut squash, orzo
Chard & True
David Greco, Chef and Restaurateur, Arthur Avenue Trattoria and Mike's Deli, New York, NY
lox ice cream, wasabi microgreens, pink asparagus, ground camel
Gillie Holme, Caterer, New York, NY
In this episode, the judging panel and contestants were all regular Chopped judges. Other than the championship series, this is the first time that the episode only featured the judges in both roles. All competitors were competing for No Kid Hungry.
cockles, kohlrabi, pita bread
Without Missing a Beet
ostrich eggs, plantains, dried strawberries, galangal
calamari, Brussels sprouts, Asian pears
Jimmy Tessier, Chef de cuisine, Bacio, Tropicana Las Vegas Hotel and Resort, Las Vegas, NV
peaches, breakfast toaster pastries, bourbon whiskey, corn on the cob
Fish balls, moscato, haricots verts, banana blossoms
This is the first "Chopped Champions" event, featuring winners of past episodes. The winner of the episode won a cash prize and competed in the next episode against three new champions.
Aaron DuBois
skate wings, pomegranate molasses, purple asparagus, candied sardines
Akiko Thurnauer, Chef and Restaurateur, Family Recipe, New York, NY
Shanna Horner O’Hea, Chef and Innkeeper, The Kennebunk Inn / Academe Brasserie and Tavern, Kennebunk, ME
Jackie Lee, Private Chef, New York, NY
Amy Roloff
Carnie Wilson and
Willie Box, Executive Chef, 793 Juniper, Atlanta, GA
quail, escarole, chocolate-covered raisins, coconut
Bradley Stellings
mille crepe cake, snow crab claws, kohlrabi, Bloody Mary
kimchi, apple sauce, gefilte fish, lavash
ground beef, tomatoes, slider buns, cotton candy
oysters, pomegranate juice, red chard, gingerbread cookie dough
Joshua Whigham, Sous chef, Jack's Luxury Oyster Bar, New York, NY
Izzy Sarto, Executive Chef, Tremont 647, Boston, MA
Spouting Off
striped bass, sour lemon candy, Jerusalem artichokes, cream of mushroom soup
skate, English cucumbers, prunes, shredded wheat crackers
Dan Gardner, Chef / Engine 15, F.D.N.Y., New York, NY
lump crab meat, dried shiitake mushrooms, pink grapefruit, bran cereal
In this episode, the appetizer course was replaced with a breakfast course, the entrée with lunch, and the dessert with dinner. Chef Cain works at Red Rooster Harlem, owned by frequent Chopped judge Marcus Samuelsson.
Chuck Zito
suckling goat, broccoli rabe, farro, cheddar filled pretzels
Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY
Josh Watkins, Executive Chef, The Carillon, Austin, TX
Fabulous Baker Boys
Ashley Hough, Personal Chef, Los Angeles, CA
Nicole Davenport, Chef and Restaurateur, Sugar and Smoke, Fredericksburg, TX
During the entrée round, the chefs were given a hammer to open the coconut. Chef Anderson works at Landmarc, which is owned by Chopped judge Marc Murphy .
Chris Leahy, Executive Chef, Lexington Brass, New York, NY
Jacques Gautier, Executive Chef and Restaurateur, Palo Santo, Park Slope, Brooklyn, NY
bourbon barrel aged tripled ale, beer taffy, beer cheese, beef tips
calf's liver, fava greens, honey wine, halloumi
beef shoulder, baby artichokes, blood oranges, cashew butter
Chef Ricks is a chef at Landmarc, a restaurant of frequent Chopped judge, Marc Murphy.
Remy Ayesh, Culinary Instructor, French Culinary Institute, New York, NY
Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ
raspberries, asparagus, chicken livers
Ralph Battista Jr., Executive Chef, Butterfield 8, New York, NY
PJ Calapa, Sous chef, Nobu Fifty Seven, New York, NY
This was a "nose-to-tail" themed competition. The pig organs in the entrée round consisted of heart, liver, and kidneys, and the chefs were required to use all three of them. Chef Finn works at Fatty Crab, owned by Chopped judge Zakary Pelaccio .
All the chefs were teens competing to win a $40,000 scholarship.
mixed berry jam, ground bison, arugula, hummus chips
George Rallis
Luke Reyes, Executive Chef, The Corner Door, Culver City, CA
Mona James, Executive Sous chef, Palm Restaurant, New York, NY
beef tongue, Chinese broccoli, candied citron,microwavable chocolate cake
Jessica Mogardo, Pastry Chef, New York, NY
Leslie Parks, Freelance Caterer, New York, NY
chicken breast, dandelion greens, starfruit, cherry liqueur
Chad Ward, Competitive Barbecue Champion, Whiskey Bent BBQ, Lakeland, FL
Dylan Hallas, Executive Chef, Petit Ermitage Hotel, West Hollywood, CA
Sandy Davis, Catering Chef, Union Theological Seminary, New York, NY
The chefs were required to make burgers in each round.
cannoli shells, marshmallows, chocolate sauce, cherry pie filling
There Will Be Bloody Marys
Laurielle Clark, Private Chef, New York, NY
Amanda Fretaig
octopus, purple cauliflower, kumquats, coconut caramel cookies
pork loin, watercress, galia melon, taro root
Cheryl Perry, Chef and Culinary Instructor, New York, NY
cube steak, salsa, queso fresco, frozen french fries
Billy Brigtsen, Chef, Brooklyn, NY
Tynan Gibson, Chef de Cuisine, Tasty n Sons, Portland, OR
All of the contestants in this episode except for Scott Conant have competed on Chopped previously.
broccoli rabe, crystallized ginger, five year aged gouda, mahi-mahi
hollandaise sauce, strawberries, walnuts, blue corn tortilla chips
Marco Canora
Jason Zukas, Executive Chef, New York, NY
pomegranates, polenta log, maple syrup, seafood sausage
Deborah Bicknese, Executive Chef and Restaurateur, Beast, Brooklyn, NY
Bill Feldman, Chef and Entrepreneur, New York, NY
pork rinds, galangal, purple kohlrabi, rabbit legs and thighs
chicken livers, marrowfat peas, watermelon, chicken tenders
Chocolate, Mussels and Figs
spinach, filet mignon, almonds, chocolate covered marshmallows
Melissa Campbell, Training Administrator, Teledyne Controls, Los Angeles, CA
smoked turkey legs, hominy, corn bread, gummy turkey feet
Chopped Liver
Jeremy Bringardener
coffee cake, mimosas, breakfast sausages, cream-filled chocolate eggs
All-Stars: Prime Time vs. Day Time
Nealy Frentz, Chef and Restaurateur, Lola, Covington, LA
rosca de reyes, wagyu rib-eye steaks, broccoli, cocktail sauce
Prove it on the Plate
Yule log, brisket, baked potato, mulled wine
Diana Sabater
dried black licorice root, pork rinds, macadamia nuts, limoncello
rainbow chard, bonito, hard cider, couscous
baby eggplants, gooseberries, eggroll skins, lapchang
Brad Sorenson
soft-shell crabs, crunchy peanut butter, sake, sea beans
Frederick Aquino
chickpeas, baby red mustard greens, marinara sauce, silken tofu
lamb tagine, miso paste, croissant doughnuts, zucchini blossoms
Taji Marie, Caterer, Simple Gourmet, Redondo Beach, CA
Jon Cano and Elizabeth Gribko, Chef & Pastry Chef, Salumi Tapas & Wine War, East Massapequa, NY
peanut butter, Granny Smith apples, jumbo shrimp
Part 1 of a 5-part competition for $50,000 for a charity of the winner's choice. The green juice included kale.
Italian orange liqueur, cheese crackers, cherimoya, Jordan almonds
Lonnie Dyner, Executive Chef, Le Petit Marché, New York, NY
fideos, broccoli rabe, mezcal, eel
clotted cream, passion fruit purée, spirulina, angel food cake
grape leaves, sesame seeds, honeydew melon, pickled ginger
John P. Greco, Chef and Restaurateur, Philip Marie, New York, NY
Champions' Tournament: Part 4
Rouha Sadighi, Chef de cuisine, Penelope Café, New York, NY

→ Joinville

venison tenderloin, cinnamon swirl bread, sharon fruit, cornichons
Laili Ali from both and
cotton candy, chicken cutlets, Brussels sprouts, French-fried onions
John Creger, Head Chef, Gallow Green, New York, NY
Jonathan Jernigan, Executive Chef, Catering by Jonathan, Willingboro, NJ
James Briscione
flour tortillas, prosecco, Canadian bacon, roasted chestnuts
Kristen Davis, Personal Chef, Long Island, NY
Sarah Pouzar, Executive Chef, Il Forno, New York, NY
Rick Browne, Chef and Author, Seattle, WA
Kenny Gray, Sous chef, Olivia Restaurant, Austin, TX
Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY
James Kilberg, Executive Chef, Il Poggiolo, Chicago, IL
shiso leaves, pita bread, feta, adzuki beans
Fake Cake, Real Stakes
pork crown roast, green lipped mussels, creamed spinach, truffles
Thirsty for Victory
John Ramirez, Executive Sous chef, Castle on the Hudson, Tarrytown, NY
Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA
Ryan Whyte, Sous Chef, Restaurant St. Jack, Portland, OR
Cara Thompson, Sous chef, Miami, FL
dorade, baby beets, beef jerky, coffee liqueur
cheese blintzes, salsa, poblano peppers, ground pork
maraschino cherries, peas in the pod, parsley root, tripe
rack of lamb, papaya, peppermint patties, spring garlic
Heidi Greening, Georgetown, TX
Anh Luu, Head Chef, Tapalaya, Portland, OR
This episode featured previous contestants.
Albert Shim
Ulli Stachl, Food Stylist, New York, NY
duck eggs, Russet potatoes, farmer's cheese, honey herb cough drops
black radishes, smoked beef tongue, garbanzo beans, Italian anchovies
Redeemed or Re-chopped?
Michael Madigan, Chef and Restaurateur, Snails and Quails / Farm 2 Bistro, New York, NY / Nutley, NJ
Marco Suarez, Executive Chef, Ledge Kitchen and Drinks, Dorchester, MA
Paul Joseph, Executive Chef, FireBird, New York, NY
clotted cream fudge, rice crackers, rainbow sprinkles, pepper jelly
Lisa Beels, Executive Chef and Entrepreneur, Haute Palate and Petite Palate, New York, NY
Alex Moreno, Executive Chef, Border Grill, Santa Monica, CA
Diane DiMeo, Private Chef, Red Box Bistro, New York, NY
John Martone
Einat Admony
canned mandarin oranges, red pearl onions, chicken thighs, pork hock
carob molasses, white chocolate chips, nougat biscuits, raspberries
Chopped Champions: Part 3
pink beans, sofrito, striped bass, coconut chocolate bars
dried persimmon, phyllo dough, pepper jack cheese, sweetbreads
Yucca, Watermelon, Tortillas
Carey Bringle, Owner and Barbecue Pitmaster, Peg Leg Porker, Nashville, TN
Ian Muntzert, Chef de cuisine, Commonwealth, San Francisco, CA
Neela Paniz, Chef and Restaurateur, Neela's, Napa, CA
Claire Handleman, Culinary Producer, The Chew, New York, NY
panforte, pancetta, pink currants, crème fraîche
Rice and Cheese burrito, chocolate milk, apple pie, whipped cream
Seamus Mullen
Mirna Attar, Chef & Restauranteur, Ya Hala Lebanese Cuisine, Portland, OR
Alex Stupak
Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY
Matt Dunn
Gason Nelson, Private Chef, Full of Flavor, New Orleans, LA
Amateurs' Brawl
Lou Diamond Phillips, Charity: Share Our Strength, No Kid Hungry
red jalapeños, shortbread cookies, sharon fruit, cream cheese frosting
Rosie Martone
Kris Wessel, Chef and Restaurateur, Red Light, Miami, FL
cacao paste, peanut butter cups, baumkuchen, cherries
culotte steak, Okinawa sweet potatoes, turnips, strawberry leather
All Stars Tournament: Part 1
Cris Vazquez
Take Heart
arugula, pickled daikon, fresh pasta, mackerel
ground pork, sorghum molasses, cheese crackers, mustard greens
brie, rutabaga, frozen cranberries, English muffins
Peter Giannakas, Chef and Restaurateur, Ovelia Psistaria Bar, New York, NY
Belly Up
canned haggis, smoked gouda, celery, prunes
Anna Serrano, Sergent of Police
Marrons Glaces, prosecco, challah bread, seafood salad
Royden Ellamar, Executive Chef, Sensi at the Bellagio, Las Vegas, NV
Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY
Cole Poolaw, Executive Chef, Barsa Tapas Lounge, Charleston, SC
Quail, Arctic Char, Beer
Ariane Resnick
All of the chefs competing in this episode were mothers. They wore street clothes rather than the customary chef coats while competing, but were given chef coats by Ted Allen at the end of the episode.
Heather Priest, Personal Chef, Greenwich, CT
Victoria Neikirk, Executive Chefs, Pearlz Oysters, Charleston, SC
phyllo dough, gorgonzola cheese, pineapple rings, blueberries
sour candy belts, quinoa, pickled turnips, red snapper
pancake mix, guava nectar, Aleppo peppers, Asian style beef jerky
The contestants are home cooks who all competed previously, Tommy Werther and Jackie Khanich having previously competed on the same episode.
striped bass, corn tortillas, applesauce, okra
A Cornish Mess
kombucha, rambutan, egg white powder, candied nuts
Tabb Singleton, Sous chef, Nola, New Orleans, LA
Sean Quinn, Executive Chef, Frederick's, Brooklyn, NY
Corinne Trang, Chef and Educator, Westport, CT
Anthony Paris, Executive Chef, Crosby Street Hotel, New York, NY
jumbo shrimp, chunky peanut butter, jalapeños, sticky rice
Class Acts, Too
lacinato kale, finger lime, gummy tarantulas, pre-cooked pig snout
sombrero pasta, garbanzo beans, sun-dried tomatoes, pork chops
Military Salute
Ultimate Champions: Professionals
Chai Trivedi, Sous chef, Buddakan, New York, NY
This was a leftovers competition. The white wine used in the entrée round was Chardonnay.
Ian Kokkeler, Chef, Trace Restaurant at W Austin, Austin, TX
Bizarre Baskets
Tommy Duncan, Caterer and Competitive Barbecue Champion, Whiskey Ranch BBQ, Gilbert, AZ
goat chops, churros, tequila, huitlacoche
rabbit, eggplant, pineapple, puff pastry dough
William Lustberg, Sous chef / saucier, Waldorf-Astoria Hotel, New York, NY
shrimp, oatmeal, butternut squash, umeboshi
Damon Gordon,
C41E3A
tapioca pearls, carrots, fruit leather, rabbit
Katie Rosenhouse, Pastry Chef, Olana Restaurant, New York, NY
Fig Out
Mike Gowland, Chef and Firefighter, Manning's Eat-Drink-Cheer, New Orleans, LA
Tiki Barber
Maxcel Hardy, Private Chef, New York, NY
lake perch, tomatoes on the vine, avocados, rolled oats
pork loin, cucumbers, black bean soup, chocolate body paint
pre-cooked chicken feet, poblano peppers, black radishes, fruit-flavored candy
The original airing of this episode was as a lead-in to Food Network's The Great Food Truck Race. All the chefs operate food trucks.
Chris Jaeckle, Sous chef, Morimoto, New York, NY
Richard Ingraham, Personal Chef, Atlanta, GA
Mikayla Layng, Hometown: Lynbrook, NY
dandelion greens, Greek yogurt, liverwurst, catfish
liquid aminos, beet greens, alfredo sauce, fluke
During each of the three rounds, Chef Matarese failed to complete plating his dishes.
The first in a five-part All-Stars tournament series, where the winner takes home $75,000 for a charity of their choice.
Tristan Welch, Chef Patron, Launceston Place, Kensington, London, England
Tess Middlebrook, Private Chef, New York, NY
Brandon Medley, Hometown: Sewell, NJ
halibut, herbed cheese, asparagus, mango pudding
steamed spiny lobster, pink fermented lemons, amaro, French breakfast radishes
Marcus Samuelsson
clementines, cheese wedges, Aleppo pepper, frozen hot chocolate
Fast food sliders, Belgian style stout beer, Japanese eggplant, Mexican corn
Rick Giffen, Executive Chef, Stratosphere Las Vegas, Las Vegas, NV
Melinda Dorn, Sous chef and Instructor, New York, NY
Rob Evans, Chef and Restaurateur, Hugo's / Duckfat, Portland, ME
prunes, animal crackers, cream cheese
Jeff Mauro
Prasad Chirnomula, Executive Chef, Thali, New Haven, CT
cookie dough in a press, peppermint candies,curried nuts, royal icing
lamb top round, rutabagas, carrot jam, grenadine
Nong Poonsukwattana
precooked oxtail, labneh in olive oil, mustard greens, fruit cocktail
Elizabeth Falkner
puffed rice cereal, horned melon, cashew butter, gummy worms
marzipan, membrillo, ladyfingers, chocolate lips
purple corn pudding, crystallized ginger, cinnamon spice coffee liqueur, pecans
Rory MacDonald, Head Pastry Chef, Tocqueville, New York, NY
chicken wings , Italian sausage, caramel apple , sheep
Christopher Nguyen, Chef Consultant, Keo Asian Restaurant, York, PA
spirulina chips, jumbo head-on shrimp, red pearl onions, ruby crescent potatoes
taralli, natto, radicchio, whole duck
scallops, cranberry juice, artichokes, burdock root
Chris Trapani, Food Truck Chef/Owner, Urban Cowboy, Austin, TX
Bloody Mary mix, green seedless grapes, cashews, chicken steak
fino sherry, granola, dried persimmon, vanilla ice cream
Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV
tangerines, cranberry sauce, chocolate chip cookies, gorgonzola dolce
Leftovers Overload
Kimberly and Justin Maisey, Spa Chefs, Miraval Resort, Tucson, AZ
This was an Italian-themed episode.
seitan, purple ninja radishes, mezcal, canned chili
Fany Gerson, Pastry Chef, La Newyorkina, New York, NY
Ryan McLaughlin, Chef de cuisine, The Vanderbilt, Brooklyn, NY
Jasmine Shimoda, Apprenticing Chef, New York, NY
Mike Kollarik
Rainier cherries, walnuts, crème de menthe, canned salmon
Matt Murphy, Executive Chef, The Irish House, New Orleans, LA
Hunter Zampa
All baskets contained something with chocolate.
McCaily Cranna, Sous chef, Hudson's on the Bend, Austin, TX
chocolate bunny, lamb breast, aleppo pepper, spring garlic
spearmint leaf candy, knodel, almond flour, raisins on the vine
oranges, grapefruit, semi-sweet chocolate chips, bacon
chocolate Swiss rolls, popcorn balls, blackberries, gummy fish
Kayne Raymond, Private Chef, Palo Alto, CA
breakfast sausage, cantaloupe, potato rolls, coconut flakes
Lester Walker, Executive Chef, Copia, New York, NY
Teen Talent
Lisa Schoen, Executive Chef and Food Stylist, Mad River Post and In Your Kitchen, New York, NY
quiche lorraine, purple cauliflower, blue shrimp, rosé wine
Grill Masters: Part One
Kamel Saci
ground pork, camembert, sweet vermouth, haricots verts
Samantha Buyskes, Chef and Restaurateur, Simply Red Bistro, Ithaca, NY
Sam Kass
scallops, Chinese broccoli, tamarillos, finger limes
Nicki Bogie, Culinary Instructor, The Fresh Air Fund, Fishkill, NY
Juerg "Fed" Federer
Laila Ali
yuzu marmalade, chicory, dried blueberries, Dungeness crab
Ryan Costanza
Robert Corbin
Sylvain Harribey, Executive Chef, Sofitel New York, New York, NY
Geter Atienza, Sous chef, The Fairmont Miramar Hotel, Santa Monica, CA
Nissa Pierson
Nikki Hill, Chef & Caterer, Earl's Gourmet Grub & La Copine, Los Angeles, CA
leftover pot roast, leftover steamed rice, escarole, 1/2 bottle of white wine
Meyer lemons, marshmallows, charcoal biscuits, zucchini
challah, almond butter, tamarind pods, delicata squash
All-Stars: Grand Finale
ground lamb, Stilton cheese, Chinese eggplant, birch syrup
Judson Branch, Senior Sous chef, Marriott Downtown Philadelphia, Philadelphia, PA
Mario Tolentino, Private Chef, Can Cook Personal Chef Services, New York, NY
oysters, clementine oranges, Chinese okra, French dressing
Ian Friedman, Executive Chef, Rainwater Grill, New York, NY
This episode featured four past non-winners. This was the first "redemption" episode to feature a non-runner-up as well as the first to feature two chefs from the same previous episode. Chef Magris slipped and fell during the entrée round. She spilled boiling water on herself, causing second-degree burns on both her legs. The judges gave Chef Magris the option to bow out of the competition before the judging in that round, but she elected to continue. Although Chef Nitahara won, he gave the $10,000 prize to Chef Magris so she could visit her ill grandmother in France.
Port wine, crème fraiche, Canadian bacon, lollipop rings
The contestants are a mother, father, daughter, and son who run a restaurant together.
mint julep, rack of lamb, eggplant, apple spiced cake
Anna Maria Santorelli, Chef and Restaurateur, Anna Maria's, Larchmont, NY
Crystal Fox, Chef, Sisters Night Club, Philadelphia, PA
venison tenderloin, quince, eggnog
smoked turkey legs, ramen noodles, cherry bomb peppers, endive
buckwheat honey, hot dogs, taro root, beef fat
Get it Together
cocoa nibs, blackberries, corn tortillas, ginger
All-American Competition
Fred Neuville, Chef & Restauranteur, Fat Hen, John's Island, SC
peanut brittle, Mexican chocolate, grape tomatoes, sponge cake snacks
Emily Sims, Executive Chef, Ici, New York, NY
Raw Enthusiasm
tortilla lime chocolate bars, dark chocolate, deckle of beef, naranjillas in syrup
wild boar roast, sweet potato chips, nopales, acai berry juice
diver scallops, harissa, pink grapefruit, speck
Scott Pajak, Chef de cuisine, Lagasse Stadium at the Palazzo Resort, Las Vegas, NV
crescent roll dough, pickled apricots, salted caramel sauce, candied mushrooms
Jean-Louis Gerin, Chef and Restaurateur, Restaurant Jean-Louis, Greenwich, CT
cane flared syrup, vanilla wafers, figs, lemon verbena
Jun Tanaka, Executive Chef, Pearl Restaurant, London, England
Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS
black cod, puffed rice cereal, pineapple, chorizo
Jackie Baldassari, Roundsman, Olde York Country Club, Chesterfield, NJ
oatmeal, dried currants, yuzu juice, vanilla ice cream
Michael Jenkins, Chef, Butter, New York, NY
Reality TV Stars
standing rib roast, guava paste, smoked mozzarella, bok choy
Siggy Sollitto, Chef and Restaurateur, Siggy's Good Food, Brooklyn Heights, NY
Part 2 of 5.
Deborah Gorman, Catering Chef, The Good Knife, New York, NY
nopales, sweet potatoes, pie crust, mezcal
Sticking To It
Rose Kai
Nathanial Zimet, Chef and Restaurateur, Boucherie, New Orleans, LA
black sea bass, wakame, cream soda, black garlic
canned cheddar cheese, wheat biscuit cereal, guanciale, apple moonshine
Mannee Soohoo
Chris Coombs, Executive Chef, Dbar, Boston, MA
Ed Harris, Junior Sous chef, Buddakan, New York, NY
Ondre'a Duverney, Caterer, New York, NY
Rique Uresti, Spin Instructor, New York, NY
Jen Catron and Paul "Outlaw", Chefs, Jen & Outlaw's Fish Fry Truck & Crawfish Boil,
Jonathan Doar, Sous chef, Fishtail by David Burke, New York, NY
argan oil, apricots, fresh pasta sheets, cheese spread
Diana Sabater, Philadelphia, PA
Tara Thomas, Executive Chef / Owner, Traxx, Los Angeles, CA
dressed squab, stuffed grape leaves, feta cheese, cherry cola
tilefish, hot German mustard, pimento cheese, cape gooseberries
All the ingredients in the baskets were chosen by viewers via social media; specifically, Pinterest, Facebook, and Twitter.
Tom Gloster
Salty Veggies & Heated Battles
Against the Tide
When Octopuses Attack
Danny Lachs, Chef and Restaurateur, Tortaria, New York, NY
Paolo Pasio, Chef and Restaurateur, Osteria Latini, Brentwood, CA
Joel Allette, James Baldwin High School and 4Food Restaurant, New York, NY
Marcellus Coleman, Executive Sous chef, Abe and Arthur's, New York, NY
Natalie Coughlin
Jeffrey Forrest
Elizabeth Karmel
Rob Evans, Chef and Restaurateur, Hugo's, Portland, ME
Each basket contained American staple-themed ingredients.
Michael Bryant
Peter Lemos
Chopped Family Thanksgiving
Frozen Fries with That?
Jonathan Kavourakis, The Stanton Social, New York, NY
Mary Beth Johnson, Executive Chef, Maritime, New York, NY
Julio Lazzarini, Executive Chef and Owner, Orillas Tapas Bar and Restaurant, Wilmington, DE
coconut oil, black cod, dinosaur kale, pork rinds
Danielle Saunders, Private Chef, New York, NY
Chopped Champions: Finale
lobster, harissa, candy cane beets, gingerbread house
Helen Park, Executive Chef, New York, NY
Joshua Stokes, Private Chef, Grill a Chef, New York, NY
Mihoko Obunai, Freelance Chef, Atlanta, GA
Family Food Fight
Michael Bicocchi, Executive Chef, Flex Mussels, New York, NY
Marrowly We Roll Along
black pepper crackers, plums, kefir, chamomile flowers
Grill Masters: Part Two
crab legs, sweet vermouth, asparagus, Mexican wedding cookies
Ronit Penso, Private Chef and Author, New York, NY
Georgeann Leaming
Jake Diamond, Hometown: Montclair, NJ
Paul Rut
Cloche Call
Linda Miles, Chef and Manager, Chapel Manor Senior Health Care Center / Philabundance, Philadelphia, PA
Adele DiBiasi, Chef and Restaurateur, Bona Vita Osteria, Summit, NJ
Greg Koch
Pretty Please with a Pepper on Top
Amy Goffio-Mahabir, Sous chef, NYU Medical Center, New York, NY
John Dory fish, arugula, vodka martini, pate
Tre Ghoshal, Chef and Owner, Adara, Montclair, NJ
wafer sheets, vanilla pudding cups, lemon soda, blow torch
reindeer pâté, sparkling cider, candied ginger, jelly-filled donuts
Chopped Champions: Part 4
Dimitri Voutsinas, Executive Sous chef, Water's Edge, Long Island City, NY
key lime juice, cream cheese, banana paste, ladyfingers
Sunny Side Apps
turkey breast, baby turnips, pearl onions, coconut flakes
Wei Wen, Executive Chef, Susanna Foo Gourmet Kitchen, Radnor, PA
emu egg, pancake mix, bloody mary mix, lobster
Giorgio Rapicavoli
Own It!
baby octopus, bok choy, oyster sauce, smoked paprika
Pnina Peled, Executive Chef, The New York Helmsley Hotel, New York, NY
Kent Rollins
Pesto Chango
mangosteens, mustard greens, dried shrimp, yak strip steaks
Cheryl Barbara, Head Cook, High School in the Community, New Haven, CT
lamb shanks, creme brûlée, ginger, baby leeks
Faye Hess, Cooking Teacher and Blogger, "FayeFood" food blog, New York, NY
Jessica Wilson, Sous chef, A Voce Columbus, New York, NY
Peter Klein, Executive Chef and Part Owner, Chow Bar, New York, NY
Guillermo Perez, Chef de cuisine, SushiSamba NYC Park, New York, NY
white bread, unsalted pistachios, buckwheat honey, zucchini
$50,000 Tournament: Round Three
black forest bacon, ricotta pancakes, smoked salmon, prune juice
A Wish Upon A Starfruit
First Things Worst
Ramen, canned apples, okra, biscuit dough
Kyle Bernstein, Culinary Instructor, New Hampton, NY
Berthsy Ayide, Chef and Caterer, The Kitchen Sink, New York, NY
Monica Langowski, Private Chef, A Table For Two Private Chef Service, Chicago, IL
All the baskets contained leftovers.
James Lee, Chef and Restaurateur, New York, NY
grape flavored gelatin, lemon verbena, brie, shortbread cookies
Ryan Bartlow, Chef de cuisine, Frankies 570, New York, NY
Wok This Way
Vito Facciabene, Chef and Restaurateur, Vibano's Trattoria, Bronx, NY
Sue Torres
Sam Nuckols, Chef de Partie, Womack Restaurant, Los Angeles, CA
Adrianne Calvo, Chef and Restaurateur, Chef Adrianne's, Miami, FL
Gotta Grill!
pork loin, crunchy cheese curls, escarole, chia seeds
seafood paella, ground chicken, dry sherry, bread and butter pickles
ostrich fan filets, purple asparagus, fish roe in a tube, blueberry wine
Canned Cheese, Please!
soppressata, pasta dough, newborn baby fish, limoncello
Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA
This is the first episode to feature an all-female panel of judges.
eel, pepihuates, shaved coconut, sea beans
Douglas fir brandy, plum pudding, dried persimmon, chocolate Santa
butter crackers, grapefruit, feta cheese, gin
High Hopes
pumpkin pie, French-fried onions, dried oysters, turkey
knockwurst, pretzels, ramps, mangosteen
Buckwheat Blunders and Twists of Fate
Mike Greenfield, Caterer/Internet Chef, Brooklyn, NY
Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY
Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA
green cerignola olives, honey distilled liqueur, gala apples, Kaiserschmarrn
Joe Rego, Executive Chef, Club Opera, Atlanta, GA
A Prickly Situation
mussels, canned tomatoes, pita bread, celery root
head-on shrimp, pickled raisins, roasted chickpeas, Romanesco cauliflower
chicken breast, blue corn tortillas, Tuscan kale, sea urchin
Monique Barrow, Sous chef, Murphy's, Atlanta, GA
leftover shepherd's pie, leftover hard-boiled eggs, hot sauce packets, leftover broccoli casserole
Lola Garand, Freelance Consulting Chef, New York, NY
Mummies and Gummies
Thiago Silva
Ashley Dudley, Hometown: Hancocks Bridge, NJ
Gianfranco Franzese, Chef and Restaurateur, Pasticceria Bruno, Staten Island, NY
Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY
venison tenderloin, watercress, eggplant, pecan pie
Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY
Wayne Lyons, Chef and Restaurateur, Soul Flavors, Jersey City, NJ
Charlene Johnson, Executive Chef, 202, New York, NY
Part 3 of 5. All contestants are chopped champions from other episodes. Two firefighters, a US army veteran, and a police officer are the contestants in this episode.
cinnamon cereal, pie crust, chocolate fudge sauce, grape carbonated candy
corned beef, gummy fried eggs, black olives, baby corn
celery root, cinnamon candies, blackberries, marshmallow spread
All baskets had chicken products.
top round of lamb, coconut flakes, snap peas, quick grits
halibut, Chinese celery, peperoni risotto, orange powdered drink
cooked corn cobs, pitcher of sangria, duck sauce, stale plain doughnuts
brook trout, cream corn, kale chips, bacon flavored vodka
Virginia Willis, Chef and Author, Atlanta, GA
catfish, tomatillos, marshmallows, rutabagas
Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA
branzino, french green lentils, firm tofu, mostarda
Lizzie Singh-Brar, Executive Chef, Fanny, Brooklyn, NY
Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA
FF8C00
canned pumpkin, malted chocolate balls, pie crust, lamb heart
British piccalilli, biscuit dough, watercress, soft-shell crabs
Yuzu Never Know
Burn for the Worse
duck confit, red cherry peppers, frozen naan, vanilla beans
Angela Majko, Sushi Chef, Uchiko, Austin, TX
gyro meat, piquillo peppers, hearts of palm, oysters
duck breast, polenta, sharon fruit
Gypsy Gifford, Executive Chef, Cafe Pinot, Los Angeles, CA
Steve Luttrell, Chef de cuisine, La Silhouette, New York, NY
ginger snaps, crème fraîche, instant coffee, carrots
Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL
All of the ingredients of the baskets were scraps - ingredients that are normally thrown away.
Richard Henderson, NYPD Bomb Squad Detective
white balsamic vinegar, chocolate covered peanuts, dried cranberries, masa harina
maraschino cherries, Greek yogurt, canned espresso, corn nuts
milk stout, stout beer jelly, soft pretzels, peaches
Sports Stars
smoked pork chops, savoy cabbage, ginger snap cookies, blood sausage
dried apricots, gingerbread cookie dough, elderflower liqueur, halva
Angie Shaghaghi, Chef Instructor, Creative Cooks, New York, NY
Dean Yasharian, Executive Sous chef, Bar Boulud, New York, NY
Lucy Felong, Hometown: Hightstown, NJ
Teen Invasion
Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA
My Way
Josh Distenfeld
Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY
ice cream cones, lump crab meat, baby turnips, pickled ginger
pig's head, ajvar, vegetable steamed buns, chinese broccoli
crumpets, cream cheese, aloe vera juice, orange slice candy
Chopped Chops
James Klayman
falafel mix, chicory, habanero peppers, date paste
Meg Hall
chicken wings, soba noodles, celery, string cheese
Jose Chesa, Chef & Restauranteur, Ataula, Portland, OR
Lisa Keys
New Zealand mussels, Bosc pears, marula liqueur, frozen waffles
scallops, collard greens, anchovies, sour cream
cinnamon toast cereal, Asian pears, chocolate covered raisins, camembert
rainbow chard, papaya, granola, parsnips, calamari
Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ
Justin Werner, Executive Sous chef, Colicchio & Sons, New York, NY
pupusas, blowfish tails, black beans, horchata liqueor
Stephanie Mishoe, Pastry Chef, Charleston, SC
Cody Monfra, Sous chef, Palace Cafe, New Orleans, LA
Doughs and Don'ts
Have a Heart
All contestants are fathers.
Michael Chernov
Mikey Robins, age 14, Philadelphia, PA
Ronnie Vincent, Executive Sous chef, Joe's Stone Crab, Miami, FL
tuna belly, key limes, black radishes, bacon popcorn
carrot cake, baby fennel, kumquats, kosher shrimp
turbot, wasabi peas, purple cauliflower, satsuma mikan
Connie Tran
James Gillespie, Culinary Instructor, New York, NY
Michael Imperioli, Charity: Pure Land Project
Nick Grosz, Executive Chef, Norwood Club, New York, NY
Evelyn Cheatham, Chef and Instructor, W.O.W. , Santa Rosa, CA
red mullet, peach palm fruit, haricots verts, licorice candy
Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC
Licia Kassim, Executive Chef, Mashmomack Fish & Game, Pine Plains, NY
Arctic char, concentrated vinegar, smoked butter, purple spinach
Michael Maroni, Chef and Restaurateur, Maroni Cuisine, Northport, NY
protein powder, caramel coated popcorn, tangelo, olive oil cake
cactus pear, soft pretzels, farmhouse cheddar, wheat beer
sablefish, pineapple, fruit and nut bars, turnips
smoked kippers, hard boiled eggs, treviso, sparkling cider
Thyme Flies
The Holiday Kitchen
Josh Cohen's diner was featured on Diners, Drive-Ins and Dives.
Chris Houlihan, Chef de cuisine, AFrame, Los Angeles, CA
Adam Sobel
Teen Tournament: Part Two
sorghum molasses, kefir, cactus pear, pigs in a blanket
Fatima Ali, Sous chef, Café Centro, New York, NY
Mark Barrett, Chef, Henry's, New York, NY
Kent Rathbun
arak, canned pumpkin, amaretti cookies, cayenne pepper
rainbow trout, Napa cabbage, smoked paprika, white chocolate chips
banana chips, rice paper, kabocha squash, sardines
Mai-Khanh "Maiki" Le, Chef de cuisine, Josie, Santa Monica, CA
Joel Gargano, Executive Chef, Higher One, New Haven, CT
Lou Campanaro
Pete Ascolese, Chef and Restaurateur, Hope and Anchor, Brooklyn, NY
pumpkin pie flavored vodka, cranberry pie, turkey fat, mashed potatoes
Geraldine Martone
Robin Moore, Private Chef and Instructor, New York, NY
Mike Minor, Executive Chef, Border Grill at Mandalay Bay, Las Vegas, NV
Richie Katzenberg
applewood smoked bacon, poached pears, french toast, cracklings
pork secreto, 100-year-old eggs, red leaf lettuce, onion ring snacks
champagne, dragon fruit, tahini, cake flour
chai tea latte, gala apples, black licorice, puff pastry
amaranth leaves, blackberries, lamb fries, curd chile
Coolio, Charity: Jarez Music Foundation
Adam Goldgell, Chef, Sugo Café, Long Beach, NY
corn flakes cereal, sweet chili sauce, golden raspberries, labne
Jitters & Giant Eggs
Shawn Fralin, Private Chef, Miami, FL
coconut jam, shredded phyllo dough, ginger ale, peanut caramel candy bars
Ray "Dr. BBQ" Lampe, Competitive Barbecue Champion, St. Petersburg, FL
Missy Corey, Kitchen Manager, Duckfat, Portland, ME
saltine crackers, green papaya, dried mangoes, cotton candy
Fright Bites
buckwheat groats, jews mallow, hard cider, elk tenderloin
Charles Lopez, Sous chef, Tastings Catering Company, New York, NY
Tournament of Stars: Rachael vs. Guy!
Hecho en the Chopped Kitchen
Viewers Choice Baskets
vanilla cognac, guava paste, barley flour, duck fat
Andrea Bergquist, Executive Chef, New York, NY
toasted lager, hop drops, hickory smoked sausage, fried pickle
Angela Majko
This is the first episode to feature four British chefs.
Anne Burrell
Heads Up!
lime pickle, red chard, baby octopus, Tokyo scallions
Sandy Davis, Catering Chef, Showstoppers Catering at Union Theological Seminary, New York, NY
Haricot Flair
Jason Tilmann, Executive Chef, NYY Steak, New York, NY
Luis Gonzalez, Executive Chef, Knickerbocker Bar & Grill, New York, NY
Chilean sea bass, avocado, dried wakame seaweed, popcorn balls
Adrian Ashby, Queens, NY
The theme of the episode is cheese.
Mike Solyn, Freelance Chef, New York, NY
tilapia fillets, plantains, crispy fruit cereal, pink grapefruit jam
pink grapefruit, seafood sausage, wasabi peas, cream of coconut
Part 3 of a 5-part competition for $50,000 for a charity of the winner's choice.
Gregory Generet
vodka-infused chocolate milk, persimmons, crumpets, cashews
pumpkin beer, fresh cranberries, pecans, instant potatoes
Raphael Martone
David Goldwhite, Private Personal Chef, New York, NY
Ayesha Nurdjaja, Executive Chef, Il Bordello, New York, NY
black mission figs, slivered almonds, lemons
Terry Koval, Chef and Restaurateur, Farm Burger, Decatur, GA
Ken Oringer
falooda glass noodles, oranges, graham crackers, Armenian string cheese
coffee liqueur, avocados, boiled ginkgo nuts, honeycomb
kumquats, cheddar pennies, chipotle chiles, grasshoppers
My Froggy Clementine
wasabi root, blueberries, cocktail blinis, guanciale
crayfish, red seedless grapes, fiddlehead ferns
Clara Park
bangers, apple chips, asparagus, chocolate-covered almonds
Say Cheese!
Steven Brand, Executive Chef, Upstairs on the Square, Cambridge, MA
Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY
Food Network Stars!
Chocolate Challenge
Max Aronson, Hometown: Woodlake, NJ
duck confit, unripe mangoes, couscous, red carrots
buttermilk, braeburn apples, kiwis, amaranth grain
Ready, Set, Escargot!
Marisa Biaggi, Public Relations, Orange Agency, New York, NY
Paul Viggiano, Cooking Instructor
rosewater syrup, almond butter, rambutans, mashed potato candy
mahi-mahi, candy cane beets, verjus, olive loaf
Penn Jillette, Charity: Opportunity Village
Contestants are all hosts of The Kitchen.
Matt Lambert, Chef de cuisine, Musket Room, New York, NY
Oui, Oui, Confit
wild boar roast, katsu sauce, pattypan squash, caperberries
skordalia, Hawaiian parrotfish, pickled sour grapes, chayote squash

Ayres, Jose Marcio

Elizabeth Mwanda, Founder, Winning Diabetics, New York, NY
passion fruit, dates, lady fingers, chocolate sauce
key lime juice, pepitas, halloumi cheese, hot dog buns
Aarón Sanchez
Michael Jacobs, Food Consultant and Caterer, Miami Heat, Miami, FL
rack of wild boar, cactus flower buds, spoon fruit, portabella mushrooms
Phil Crispo, Assistant Culinary Professor, Culinary Institute of America, Hyde Park, NY
peanut butter and jelly sandwiches, marshmallow spread, thai curry paste, chocolate covered espresso beans
pate a choux, marzipan oranges, gold leaf, candied crabs
Robert Painter, Sous Chef, Biagio's Osteria, Stratford, CT/ Engine 63, F.D.N.Y., New York, NY
Frankly Frantic
Rich Landau, Chef and Owner, Vedge, Philadelphia, PA
Gina Rodriguez, Executive Chef, Kokopelli Restaurant and Tequila Bar, Philadelphia, PA
Contestants were required to make a sandwich for every course.
papaya, rice crackers, sake, jura erguel
James Briscione, Chef Instructor, Institute of Culinary Education, New York, NY
Roderick Bailey
antelope chops, red curry paste, rainbow carrots, ants on a log
broccoli rabe, chicken tenders, baked pizza dough, sour gummy candies
One in a Hundred
Bryce Shuman, Sous chef, Eleven Madison Park, New York, NY
Andre Marrero, Chef tournant, L’Atelier de Joël Robuchon, New York, NY
Rosalind Balducci, Personal Chef / Caterer, That Personal Touch Cuisine, New York, NY
Tapas Time
smoked eel, cream cheese spread, quince paste, hericots verts
Adam Powers, Chef and Restaurateur, Fetch, New York, NY
Teen Tournament: Part Three
Arlene Stewart, Personal Chef, New York, NY
Chuck Subra, Executive Chef, JW Marriott New Orleans, New Orleans, LA
Amazing Amateurs
blue foot chicken, broccolini, tequila, dried limes
Scottish red-legged partridge, peanut butter taffy, lacinato kale, red curry paste
andouille sausage, lychees in syrup, jalepeño peppers, canned cheese
Virginia Monaco, Chef, The Vanderbilt, Brooklyn, NY
Better Saffron Than Sorry
meatloaf mix, sweet potatoes, green beans, Old Fashioned
Brunch Boxes
Wade Burch, Executive Chef, South West NY, New York, NY
Millie Fernandez
This was the first of a five-part series of episodes in which categorical groups of celebrity chefs competed for charity.
Big Hitters
bratwurst, scallops, plums, red quinoa
Christine Campbell, Butcher and Private Chef, Long Island, NY
Catherine Cosby, Executive Chef, Montreux Bar & Grill, Summerville, SC
Gavin Kaysen
Christian Dolias, Chef, Cutthroat Culinary, Las Vegas, NV
Crunch Time
Dung Trinh, Chef, Bar Bruno, Brooklyn, NY
All courses had a sweet as a required ingredient. These sweet ingredients were hidden under a separate cloche.
matzo, pomegranate molasses, roasted chestnuts, baby fennel
tomatillos, crème fraîche, plain donuts
Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, NY
Tony Kang, Sous chef, Brookville Country Club, Upper Brookville, NY
Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY
Anthony Ricco, Chef de cuisine, Spice Market Restaurant, New York, NY
branzino, baby bok choy, celery soda, fortune cookies
banana chips, frozen grilled chicken breasts, candy cane beets, cherry jelly beans
Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY
Garrett Eagleton, Freelance Chef, The Meat Hook, Brooklyn, NY
turkey sausage, rutabaga, green bean casserole, honey baked ham
Anette Kreipke, Ridgefield, NJ
Chopped Tournament of Stars: Sports Stars!
Fatima Ali
Rose Ludwig
Richard Blais
Jaquy Yngvason, Food Stylist, New York, NY
Lauren Proceszyrn
Alejandra Padilla, Sous chef, La Fonda del Sol, New York, NY
Elderoy Arendse
Keep On Trucking
Van Dao, Chef and Restaurateur, Biscuit Bender, San Francisco, CA
Peri Peri Determined
chickpea flour, raspberries, ricotta salata, rose water syrup
aged cheddar cheese, Granny Smith apples, hamburger buns, vanilla frosting
Garrett Pittler
dried beef, eggplant pulp, sweetbreads, honey comb
baby bananas, coconut flakes, pumpernickel rye, soy sauce
Steven Tempel, Chef and Restaurateur, Logan's Bar and Grill, Speculator, NY
Italian sausage, tiny ice cream spheres, baby mustard greens, sunflower seeds
Mindy Merrel
Merlin Tlapa, Executive Chef, Nino's 208, New York, NY
Hop Phan, Food Truck Chef/Owner, Dos Chinos, Orange County, CA
hamburger buns, chocolate peanut clusters, shaved coconut, sesame seeds
polenta, Pedro Ximénez sherry, beets, whipped topping
Vincent Contreras, Chef de cuisine, Las Vegas, NV
peanuts in the shell, cream of coconut, rambutan, red velvet whoopie pies
Sweet Surprises
carrot baby food, pork butt, mustard greens, red quinoa
Jason Rivas, Chef de cuisine, South Coast Winery Resort & Spa, Temecula, CA
Make A Splash!
basil juice, bananas, coconut butter, Jordan almonds
fiddlehead ferns, sablefish, vadouvan, blood orange sorbet
grape jelly beans, buttermilk, wonton wrappers, sweet potatoes
All-Stars Tournament: Round Three – Notable Chefs
Robert Wuhl, Charity: The Amanda Foundation
Marc Spooner, Production Chef, Great Performances Catering, New York, NY
This was the first episode in which two female competitors faced each other in the final round.
Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL
Bryon Freeze
Charles Slonaker, Food Truck Chef, Go Chew Los Angeles, CA
vegan roast, japanese mayo, purple kohlrabi, almonds
All the chefs are amateurs.
Michael Natiello
organic green juice, alligator, hen of the woods mushrooms, mini rainbow marshmallows
Evelyn Garcia
Ric Orlando, Chef and Restaurateur, New World Home Cooking, Saugerties, NY
Sequoia Pranger, Hometown: Salem, Oregon
Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ
Johnny McLaughlin, Chef and Restaurateur, Heartbreaking Dawns, Rosendale, NY
Denis Weekes, Executive Chef, World Yacht, New York, NY
Meyer lemons, cottage cheese, passionfruit, soba noodles
frozen mocha drink, Vacherin Mont d'Or cheese, jelly donuts, chocolate covered crickets
Sean Scotese, Freelance Chef, New York, NY
Chef Peacock's brother Darius Peacock is a two-time Chopped winner .
Turbot Powered
Michael Vignola, Executive Chef, Michael Jordan's Steak House, New York, NY
Amanada Freitag
William Bunn III, Caterer, Brooklyn, NY
Chef Klette-Kolton is the business partner of Lauren Gerrie, runner-up of the second Chopped Champions tournament.
This episode featured four school cafeteria cooks. The three cooks who were chopped each received $5,000, and all four competitors, along with the four cooks from the first "Class Acts" episode, were invited by Sam Kass to the White House to meet its chefs and tour its garden.
pig skin, baby food, margherita pizza, ostrich egg
Lily Nichols , from: NJ
Jonathan Mailo
pomegranate, pilot bread crackers, fruit chews, freeze dried carrots
Marcella Valladolid
capon, halloumi cheese, okra, cherry spoon fruit
duck prosciutto, purple asparagus, Korean melon, Greek Easter bread
puff pastry, enoki mushrooms, seedless red grapes, plum sauce
granola bars, heirloom cherry tomatoes, Chinese five spice, piloncillo
Chef Esmonde cut herself during the entrée round. After attempting to put on a glove that did not fit, she took it off and tossed her salad with her hands despite her open wound. As a result, the judges did not eat the salad and chopped her for her poor sanitation, rather than on the full merits of her food. Chef Baruch is a sous chef for Chopped judge Sue Torres .
In A Pinch
This was a grilling-themed episode. The stovetops were outfitted with grill sheets and two other burners. In contrast to the previous two grilling-themed episodes, the ovens were kept on and the chefs were allowed to use them.
Untrained, Undaunted
focaccia dough, black cod, miso paste, rice pudding
Eyan Goldman, Hometown: New York, NY
Hero Chefs
Michael Carrino, Chef and Owner, Restaurant Passionné, Montclair, NJ
Jesse Kramer, Chef and Restaurateur, Brooklyn Taco Co., New York, NY
cactus pears, Italian wafer cookies, goat's milk ricotta, single malt whiskey
Chewing the Caul Fat
duck breasts, green tea, adzuki beans, Brussels sprouts
Cara Thompson, Executive Chef, The Bayou, Bellmore, NY
All-Stars Tournament: Grand Finale
Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT
Saying Sayonara
Chopped Champions Event, Round Three: All-Stars Showdown
Larry Baldwin, Executive Chef, David Burke Fromagerie, Rumson, NJ
Catalan creme, Cava, oranges, Marcona almonds
peanut brittle, marsala wine, wonton wrappers, durian
boxed macaroni and cheese, artichokes, tilapia
coffee, pheasant, escarole, peanut butter blossom cookies
Lucas Grabeel, Charity: Harmony Project
Brittanny Evans, Sous chef, Northern Spy Food Co., New York, NY
Matt Gibson, Sous chef, Spice Market Restaurant, New York, NY
Josh Greenfield, Caterer/Internet Chef, Brooklyn, NY
lamb fries, ras el hanout, blood orange syrup, hot cross buns
Lindsay McClain
Tina Aleandri, Executive Chef, Noche Tequila and Tapas Bar, Atlanta, GA
Frederik De Pue, Executive Chef, Smith Commons and 42˚ Catering, Washington, DC
rack of venison, potato pierogies, okra, seafood pepper pot soup
Gerald Chin, Chef de cuisine, The Cosmopolitan Las Vegas, Las Vegas, NV
blackberries, apple cider, shredded phyllo dough, fresh chickpeas
Waste Not
Gio Bellino, Sands Point, NJ
Renita Mendonca, Culinary Instructor, Cambridge School of Culinary Arts, Cambridge, MA
avocados, pizza dough, red jalapeño peppers, chocolate sandwich cookies
Andres Figueroa, Executive Chef, Antojeria La Popular, New York, NY
Food Truck Fight
cream of coconut, baby turnips, wakame seaweed, fish heads
This episode was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. Chef Lai cut his palm during the appetizer round, but did not tend to the wound because he thought the blood on the plate was a smudge of harissa; the judges did not taste his dish as a result.
frosted wheat cereal, baby red romaine lettuce, black garlic, quahog clams
shrimp, yuca, sweet relish, currywurst
Christopher Thames, Caterer, Distinctive Fare Catering, Philadelphia, PA
Raquel Jubran, Executive Chef, The Attic, Log Beach, CA
Soulayphet Schwader, Executive Chef, Talay Restaurant, New York, NY
oranges, red miso paste, cottage cheese, kettle-cooked potato chips
squab, peanut butter and jelly, red quinoa, karela
gummy skull, collard greens, sweetbreads, dehydrated weaver ant eggs
gummy rats, canned pumpkin, bitter melon, mummy dogs
Steve Jackson, Personal Chef, Chicago Bulls, Chicago, IL
garnet yams, brie, sparkling wine, cranberries
acorn squash, orange sherbet pops, sour cream, wheatgrass
Pigging Out!
Danni Bleil, Food Stylist, Ottsville, PA
Chopped All-Stars: Mega Chefs
Ted Hirsch
Zoe Feigenbaum, Chef and Restaurateur, Zoë, New York, NY
Sean Brasel, Executive Chef, Meat Market, Miami, FL
Frank Whittaker, Executive Sous chef, Fishtail by David Burke, New York, NY
The mystery baskets were filled with ingredients suggested by fans via social media. The first round is from Twitter; the second from Facebook; and the third from Instagram.

Eggebrecht, Axel

Miguel Escobedo, Chef and Restaurateur, Papalote Mexican Grill, San Francisco, CA
pickled pigs feet, butter beans, coleslaw mix, sweet potato chips

→ Ituano

Italian sausages in buns, tomatillos, morel mushrooms, poutine
All the contestants are females. Banana blossoms are similar to artichokes.
Jeremy Hanlon, Private Chef, My Fresh Chef, Lantana, FL
flank steak, chicory, pepino melon, granola bars
Sinbad, Charity: Downtown Dog Rescue
caperberries, parsley root, chocolate-hazelnut spread, elk tenderloin
Bruno DiFabio
marshmallow spread, balsamic vinegar, ancho chiles, almond butter cookies
Lauren Kyles
fillet of sole, popovers, ginger, bacon grease
Ross Gill, Executive Chef and General Manager, Home Restaurant, New York, NY
green plantains, Chinese bacon, peanut butter puff cereal, frozen lemonade
chicken tenderloins, paprika peppers, fennel, ginger preserves
figs, burrata, piadina, chinotto
skirt steak, matzo crackers, sweet orange gelatin cups, collard greens
Ingrid Wright, Sous chef, Exchange Alley, New York, NY
lobster, bananas, endive
Kirby cucumbers, beignet mix, lemon-lime soda, nata de coco
Neil Fuentes, Personal Chef, New Haven, CT
Tryg Siverson, Chef and Restaurateur, Friedman's Lunch, New York, NY
lamb top round, golden raisins, Stilton cheese, edamame
Elda Belanski
David Seigal, Executive Chef, The Tangled Vine, New York, NY
Denise Baron, Executive Chef, Burtons Grill, Boston, MA
Brandon Frohne
On the Line
Gilbert Delgado, Sous Chef, The Fat Radish, New York, NY
Chop on Through
Liver and Learn
wildfire lettuce, 'nduja, burrata, roti
asparagus, chorizo, button mushrooms, canned peaches
Chef Eakins works at Ditch Plains, which is owned by Chopped judge Marc Murphy.
Short and Sweetbreads
Peter Lee
cinnamon chips, baby red grapes, earl grey tea leaves, pound cake
We Love Leftovers!
Steve Overlay, Chef and Executive Pitmaster, Memphis Championship Barbecue, Las Vegas, NV
Iain Falconer
FF6347
Short Order Cooks
Cass Quinlan Ashford
Timothy Grandinetti, Chef and Restaurateur, Spring House Restaurant, Kitchen & Bar, Winston-Salem, NC
Aussie Awesome
Lauren Von Der Pool
Siggy Sollitto, Executive Chef / Owner, Siggy's Good Food, Brooklyn Heights, NY
dulce de batata, apple cinnamon cereal, la tur cheese, grapa
catfish, chard, fig preserves, chai tea powder
clove candies, loquats, kaiser rolls, cheese wedges
Lauren Miller, Executive Chef, Sasquatch Brewing Co., Portland, OR
Mikey Robins is the youngest winner of Chopped. The eliminated contestants each received a $1,000 gift card.
Arlene Leggio, Cook Manager, Islip High School, Islip, NY
dulce de leche, pineapple, sesame seed buns, apricot paste
Zeb Stevenson, Executive Chef, Livingston Restaurant and Bar, Atlanta, GA
Andrew Scurlock, Kitchen Manager, St. James Cheese Company, New Orleans, LA
labne, chickpea flour, Asian pears, rose water syrup
Hayan Yi
The chefs were required to make meatballs in every course. Each chef was given a meat grinder on their station.
All contestants were grandmothers. The meatloaf mix was made of a mix of veal, pork, and beef.
Deborah Gelman, Executive Chef, NYU Law, New York, NY
Daniel Bojorquez, Chef de cuisine, Sel de la Terre, Boston, MA
E1A95F
Justin Burdett, Chef de cuisine, Miller Union, Atlanta, GA
Jonah Frazier, Executive Sous chef, Garden Terrace, Belmont Park, Elmont, NY
chicken soup, ground pork, pattypan squash, barbecue sauce
ostrich tenderloin, Anzac biscuits, cauliflower, pork rinds
whole chicken legs, baby zucchini, wine ice cream, spotted dick pudding
blackstrap molasses, red snapper, parsley root, dried cranberries
Ben Durham, Executive Chef, Four Food Studio, Melville, NY
Late night is the basket theme.
Franco Barrio, Chef and Restaurateur, Caliu, New York, NY
Give It Your All
Chopped All-Stars: Celebrities
Roy Handler is the brother of comedienne Chelsea Handler. The Kaiserschmarrn in the dessert round was an instant mix.
Robert Magsalin, Chef and Entrepreneur, Fükü Burger, Los Angeles, CA
Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA
Grill Masters: Finale
Francesco Peluso, Executive Chef, Peluso's Italian Specialties, Clifton, NJ
Cody Utzman, Chef and Restaurateur, Brooklyn Standard, New York, NY
Gillian Vigman and
Each basket contained an Easter-themed ingredient.
In the appetizer round, Chef Chuboda refused to use bananas in his dish, leading to his elimination. In the dessert round, Chef Gonzalez accidentally used salt instead of sugar in his dish, asserting that this resulted in his elimination.
Chocolate Rush!
Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY
ceal shoulder, bean sprouts, Marsala wine, veal tongue
spiral ham, green plantains, water chestnuts, spiced rum
Chef Lee cut himself during the entrée round. Despite putting on several layers of gloves, his bleeding did not stop. Chef Lee insisted on continuing to cook and touching the ingredients with his hands. The judges considered this unsanitary, so they did not taste his entrée. This resulted in Chef Lee being eliminated.
Male Bakers are the contestants. They have to bake something in each round. Guest Judge is Christina Tosi.Pate a choux is used to make eclairs.
Late Night Food Brawl
Wurst Case Scenario
Janelle Reynolds, Caterer and Personal Chef, @ Large Catering and Private Chef Services, Austin, TX
rack of wild boar, artichokes, ketchup, sauerkraut
Lisa Savage, Chef and Restaurateur, Sage Restaurant, Ventnor, NJ
Circus Spectacular
Joseph Arcarola, Chef, Highline Ballroom, New York, NY
Michael Chen, Executive Sous chef, Yellowtail Japanese Restaurant & Lounge, Las Vegas, NV
Teen Tournament: Grand Finale
Dread and Breakfast
This was the finale in a series of episodes featuring returning champions, with this episode's winner receiving $50,000.
pig ears, ramps, pine nuts, apple strudel
All-Burger Meal!
Barbara Esmonde, Executive Chef, Mediterranean Catering, Wynnewood, PA
chocolate cake pops, white chocolate cocoa mix, quail, serrano peppers
pig's head, fava beans, strawberries, Roquefort blue cheese
shishito peppers, ground pork, grape jelly, sausage gravy
Pride on the Plate
Owen Clark, Executive Chef, Gwynnett Street Restaurant, Brooklyn, NY
Tyler Anderson, Executive Chef, The Copper Beech Inn, Essex, CT
Jeffrey Saad
beef tenderloin, nori, maple syrup
taco shells, Bosc pears, crema, red curry paste
Steve Yen, Sous chef, Catch, New York, NY
lime curd, cactus pear, candied orange slices, hot dog buns
Rattle & Roll
Mia Castro, Chef de partie, Las Vegas, NV
Jay Jones, Caterer, Chateau Noir Catering, New York, NY
pasilla chiles, pineapple, Israeli couscous, Mexican chocolate
pheasant, Brussels sprouts, candy apples, sparkling cider
bison grass vodka, guava paste, pistachios, crustless peanut butter and jelly sandwiches
Jodi Burnhard, Chef de cuisine, Longwood Events, Boston, MA
collard greens, chicken breasts, anchovies, quinoa
Green Apps and Lamb
Ricardo Cardona, Executive Chef, Sofrito, New York, NY
gin liqueur, huckleberries, beignet mix, chicory coffee
cactus pears, squab, frozen lima beans, far far
Al Nappo, Executive Chef, Founding Farmers, Georgetown, DC
microwavable chocolate cake, baby tatsoi, artichoke liqueur, lamb's head
Antonia Donnelly
flounder, yellow plantains, baby bok choy, mini watermelon
Breakfast, Lunch and Dinner!
Mussels Mastery & Cotton Candy Can-Do
Chris DeBarr, Chef and Restaurateur, The Green Goddess / Serendipity, New Orleans, LA
Pierre Coray
olive oil packed tuna, English cucumbers, buckwheat flour
Chef Joshi works at Tertulia, under occasional Chopped judge Seamus Mullen.
Class Acts
Cool, Palm and Perfected
Daniel Moreno, Sous chef, BLT Steak, New York, NY
Adam Moskowitz
rainbow chard, tonic water, malanga coco, rabbit
leftover vanilla milkshake, leftover refried beans, butter crackers, kiwi
mitmita, sauternes, cream-filled snack cakes, cottage cheese
sweetbreads, dried dates, red malabar spinach, strawberry popsicles
Melinda Beaulieu, Private Chef and Nutritionist, New York, NY
Roxanne Spruance
Melissa Muller, Executive Chef, Organika, New York, NY
Iberico bacon, pork loin, kimchi, dried cherries
Katherine See, Executive Chef, Kingfish Hall, Boston, MA
Chocolate Competition
Maria Ojala, Private Chef, Bel-Air, CA
Jody Williams
striped bass, pimento peppers, jicama, mangoes, brie cheese
Contestants are chefs who operate food trucks and carts.
Cook Your Butt Off!
Chopped All-Stars: Judges
date vinegar, rocky mountain oysters, daikon radish, chili roasted peas
Strawberries, Turkey and Gummi Bears
Cathy McKnight, Executive Chef, What a Dish Café, Dana Point, CA
rack of lamb, ruby port, brussels sprouts, white chocolate chips
Ultimate Champions: Grand Finale
Justin Bazdarich, Chef and Restaurateur, Speedy Romeo, Brooklyn, NY
black bass, raspberry lavender risotto, savoy cabbage, caul fat
Cornish hens, Concord grapes, gruyère cheese, banana leather
Cisse Elhadji, Chef and Restaurateur, Ponty Bistro, New York, NY
Erik Cho, Food Truck Owner, Frysmith, Los Angeles, CA
Sung Uni Lee, Culinary Instructor, Brooklyn, NY
tuna belly, dandelion greens, canned chickpeas, dates
rocky mountain oysters, purple artichokes, pomegranates, cola
Morgan Goldstein, Hometown: Cleveland, Ohio
Jessica Mogardo, Executive Pastry Chef, New York, NY
Kristen Gregory, Executive Chef, Firefly Grille, Nashville, TN
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY
Palak Patel, Culinary Instructor, Ger-Nis, Brooklyn, NY
Eva Winans, Line Cook, Bay Street Biergarten, Charleston, SC
Andrew Zimmern is the host of several programs on the Travel Channel featuring "bizarre" foods and is the guest judge. All basket ingredients featured a series of highly unusual ingredients. Chef Peterson works at Beauty & Essex, which is run by Chopped judge Chris Santos
For Sake's Sake
Samia Behaya
Every contestant was a mother. The episode opened with a generic statement about mothers followed by the introduction of the contestants.
quail, sumac, turnips, peanut crisp candy bars
Elise Kornack, Sous chef, Aquavit, New York, NY
In the entrée round, Chef Duverney committed cross-contamination by cutting her cooked hens on the same board where the hens were placed when they were still raw. Chef Greco served raw hens due to the time constraints. The judges allowed the both of them to bring over the other components of the dish from their stations.
Matt Lackey
lemon bars, acai juice, upland cress, whelk snails
Alejandra Padilla, Line Cook, La Fonda del Sol, New York, NY
fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers
Paul Viggiano, Chef de cuisine, Docs Steakhouse, Sparta, NJ
Ian-Max Henriquez
Smoked mozzarella, endive, biscuit dough, pheasant terrine
David Nichols, Executive Sous chef, Landmarc Time Warner Center, New York, NY
serrano ham, fresh pasta, membrillo, half-sour pickles
Wasted!
Alex Friedman, Chef and Restaurateur, P'cheen International Bistro and Pub, Atlanta, GA
Maurice "Mo" Hurley, Executive Chef, Valbella, New York, NY
crawfish, lemon cucumber, purple wax beans, pre-cooked beef tendon
pitted dates, frozen pie crust, caramel candy, stout beer
All of the chefs competing in this episode were amateurs. They wore regular chef's attire during the competition. Chef Biaggi was rewarded with an authentic Chopped chef's coat at the end.
Fritz Knipschildt, Chef and Chocolatier, Knipschildt Chocolatier, Norwalk, CT
flank steak, grape juice, goat cheese, lemongrass
A Very Piggy Halloween
etrog citron, golden beets, wheatgrass, tempeh
Larry Monaco
Joey Fatone