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Chicago Tribune
16 hours ago
- Entertainment
- Chicago Tribune
‘Top Chef' begins its 2-part finale tonight — and these 2 Chicago chefs are in it
Warning: spoilers ahead for the first 12 episodes of Season 22 of 'Top Chef.' Two Chicago chefs have fought long and hard to make it to the 'Top Chef' season finale, which airs June 5 and concludes June 12 on Bravo. César Murillo, executive chef at North Pond, and Bailey Sullivan, executive chef at Monteverde, qualified for the finals, alongside Shuai Wang, chef/owner of Jackrabbit Filly and King BBQ in North Charleston, South Carolina, and Tristen Epps, chef/owner of Epps & Flows Culinary in Houston. This season, subtitled 'Destination: Canada,' started with 15 chefs and was narrowed down week by week until the final four competitors. 'Top Chef' Season 10 winner Kristen Kish hosts this season, joined by judges Tom Colicchio and Gail Simmons. Murillo had a strong showing all season with a focus on vegetables, playful plating and ingenuity. Though his team lost the elimination challenge in the sixth episode and were thus ineligible for a win, Colicchio called Murillo's bread and butter pickle curd with dill ice cream one of the best dishes he'd ever had on the show. Epps, who has won by far the most challenges this season, called Murillo a 'monster in creativity.' By her own admission, Sullivan's journey was a bit rockier, though she grew in confidence as time went on. She was eliminated in the second episode for her maple tart, but clawed her way back into the main competition by winning four challenges in a row in Last Chance Kitchen, a secondary competition for eliminated chefs. A third Chicago chef, Zubair Mohajir, founder and executive chef of Lilac Tiger, Coach House and Mirra, had a strong showing early in the season, winning the second episode's elimination challenge with a tandoori fried chicken dish, which appeared on the menu at Lilac Tiger. In the fourth episode, the James Beard-nominated chef was eliminated, to the surprise of many — it was his only time at the bottom. In Last Chance Kitchen, he met his Chicago peer, Sullivan, and both fought hard for a chance to rejoin the competition. Sullivan expressed her respect for Mohajir's talent. 'I've been impressed by both of you,' said Colicchio as he was judging their showdown of savory and sweet. 'Zubair, I was quite frankly surprised to see you just this early here, based on some of the earlier challenges. And Bailey, in Last Chance Kitchen, you've been cooking really well.' Eventually, he picked Sullivan's pork and panna cotta dishes over Mohajir's scallops and French toast to win, though it was close. Sullivan was emotional and energized to return to the main competition. Throughout her time on the show, she dug into her experience cooking foods from different cuisines at influential Chicago restaurants, including Italian at Monteverde and Asian and Korean at Parachute. 'I came into this doubting myself,' she said on Last Chance Kitchen. The mini-competition changed her view and encouraged her to cook food she loves. 'Bailey looks like a whole different person,' Epps said. 'She looks like she wants to cook and destroy.' Sullivan rejoined the main competition in the fifth episode, where she and Epps won the team elimination challenge with fire-kissed grilled octopus with olives. These 3 Chicago chefs compete on the new season of 'Top Chef'Murillo was also eliminated in the ninth episode, but immediately returned to the competition by winning the second half of Last Chance Kitchen. On his return in the 10th episode, he won his first Quickfire Challenge and $10,000 by making popcorn grits with limited tools and convenience store ingredients. He frequently referenced his pride and excitement to share his successes with his mother and team from back home. In an interview with the Tribune before the season premiere, Murillo said the Chicago chefs were all rooting for each other. Sullivan described herself as a 'very Chicago proud person' and that she was thrilled to represent her city. If Sullivan or Murillo make it to the end, it wouldn't be the first time a Chicago chef has won; Stephanie Izard and Joe Flamm were both crowned Top Chef of their seasons and Rick Bayless won the first season of 'Top Chef Masters.' This time around, the winning chef will have the opportunity to present at the James Beard Awards in Chicago on June 16. They will also win $250,000, a feature in Food & Wine magazine and other perks. This Chicago chef just won season two of Food Network's '24 in 24: Last Chef Standing'
Yahoo
16-05-2025
- Entertainment
- Yahoo
'Top Chef' judges call out 'ridiculous' Quickfire Challenge that was maybe misplaced in the competition
While Top Chef contestants have impressive culinary skill and sophisticated palates, sometimes on the show they're put into outrageous cooking situation, which was very much the case in this week's Quickfire Challenge. In the dépanneur challenge, the chefs has to make a dish only using items from the Top Chef dépanneur, cooking exclusively with the electrical cooking equipment in the Top Chef pantry and disposable utensils. The challenge was inspired by Top Chef guest, comedian Punkie Johnson, who started cooking in her dressing room on set. But the judges were very aware of how "ridiculous" the challenge was. "The thing I appreciated the most is that all the chefs leaned into the fun, what else are you supposed to do in a scenario like this? Make something that's edible, have a good time," Kristen Kish told Yahoo Canada on the set of Top Chef in Toronto last year. "And really, for the most part, it wasn't the best showing of all the food they made, sure, and I would hope it wouldn't be, ... but they all embraced it, and they all made something. ... Nothing was not edible." "I'm not going to pretend that it wasn't ridiculous. ... But here's the thing, ... as a chef, we're used to eating late night, convenient style. So it might not be the food that we cook, but it's certainly something that we know what it tastes like. It's not like it was something off in a faraway land." But actually, judge Tom Colicchio believed that this is a challenge that was placed at the wrong time in the competition. "This was a challenge we should have done earlier in the season," Colicchio said. "Especially at this point ... where we're factoring in Quickfire and Elimination challenges. "This was a tough one for me. .. I think the challenges should be challenging, but we should always find an avenue where we're going to get a really good [food]. ... Some of these shows where it's like, you've got pasta ... and jelly beans, what does that do? No one would ever do that. ... But I think the biggest problem is they couldn't use a knife." Looking at Season 22 as a whole, Colicchio identified that the chefs are more "consistent" than he's seen in previous seasons of the show. "Sometimes this kitchen, this competition, is not for everyone," he said. "There's been a lot fewer lows and a lot more highs. There have been some extraordinary things, just things that are just out of left field, really good." This week's episode also marked the return of César to the competition after being eliminated last week, but surviving Last Chance Kitchen. "There was a pickle challenge and he had a bread and butter pickle tart, like lemon curd tart, with ice cream. ... It was fantastic. It was sensational," Colicchio highlighted. "But there are times when [the chefs] do something doesn't work." "There's always one or two ingredients that he puts in there that you kind of question sometimes." Looking at mistakes that chefs generally make on the show, Colicchio stressed that sometimes they try to give themselves too many option. "They go and get a bunch of stuff so they have options, the thing about having options is that you don't know which lane to choose, and you're able to go back and forth maybe too much," he said. "I think, go and get a few things, focus and cook. ... It's always that one extra thing that ruins a dish." In this week's Elimination Challenge, the chefs had to create dishes using sustainably grown Montreal rooftop ingredients, and only using the items left over in the Top Chef pantry. The dishes had to transport the judges into one of the four weather seasons. The winning chef was Shuai, who made a "last bowl of hot pot" with squash, sweet potato dumplings, fried enoki mushrooms and mushroom dashi, representing winter. Unfortunately for Vinny, he was eliminated from the competition. He made a lamb dumpling with morel mushroom consommé, enoki mushrooms and english peas, meant to represent spring. Canadian judge Gail Simmons said there was an "aggressiveness" to the consommé that overpowered the dish, and both Simmons and Colicchio were missing the radishes on their plates.
Yahoo
11-04-2025
- Entertainment
- Yahoo
'Top Chef' recap, Season 22 Episode 5: Double elimination after competitors stepped into Toronto kitchens
In last week's episode of Top Chef Season 22 (Top Chef: Destination Canada), we found out that after Last Chance Kitchen, either Zubair or Bailey would return to the main competition. Making that the big question mark heading into Episode 5. Bailey was the chef who joined the rest of the competitors, with everyone noticing a change in her demeanour. She had a renewed focus and returned ready to take on the competition. But the surprises didn't end there. Kristen and Gail revealed to the chefs that there wouldn't be a Quickfire Challenge this week. Instead, they were tasked with venturing out to Toronto's neighbourhoods to work in different restaurants. The chefs had to draw knives to determine what cuisine they would be experiencing. Greek (Tristen and Bailey at Soulas), Indian (Vinny and Lana at Dil Se), Filipino (Henry and Shuai at BB's), Thai (Katianna and César and Kiin), Portuguese (Kat and Corwin at Mercado ) and Caribbean (Paula and Massimo at Miss Likklemore's). Kristen stressed that cooking in these restaurants and learning from these local chefs was very important, because it was a double elimination episode, with both people in a team going home. The Elimination Challenge required the chefs to make a dish inspired by what they learned on the line at their respective Toronto restaurant. The chefs had to serve 150 guests at The Bentway, in addition to the judges. This week, Top Chef alum Sara Bradley joined the judges panel. Due to Tristen's win last week, he had immunity, along with his partner Bailey. Overall, things were pretty tame in each team. The biggest setback was really for Kat and Corwin, because the Whole Foods where the chefs do their shopping didn't have salted cod. The dishes each team created, and judges feedback, were as follows: Paula & Massimo — Braised short rib with grilled flatbread, escabeche with sweet plantain vinegar — Tom said it was a little dry and Gail said she was missing the acidity Kat & Corwin — Cod and shrimp bomba with saffron aioli, smoked roe, piri piri and pickles — Sarah liked the big pickles, but all the judges were in agreement that the texture was too wet Katianna & César — Pad Thai glazed tenderloin, pickled mushrooms and butterfly pea flower pickles — Sarah said it was a little sweet, but Tom added that there was still a nice heat, and Gail highlighted that there was a lot of "variation of flavour" Lana & Vinny — Chicken Kamasutra with curry hollandaise, chicken skin and flatbread — Sarah said the curry hollandaise didn't pack as much of a punch as they wanted and Tom said the hollandaise just wasn't necessary Henry & Shuai — Arroz caldo with roaster pork kare-kare, fermented pickles and bagoóng xo sauce — Gail and Tom said the meat was a little overcooked Bailey & Tristen — Grilled octopus with kalamata caramel glaze and charred green olive honey relish — Sarah said the octopus was cooked well, Gail said there was a nice sweet and saltiness Tristen and Bailey, and Katianna & César had the favourite dishes of the day. Tristen and Bailey were the winners, meaning they were awarded back-to-back immunity. Kat and Corwin, and Lana and Vinny, were up for elimination, but ultimately Kat and Corwin were eliminated, having to move to Last Chance Kitchen.
Yahoo
11-04-2025
- Entertainment
- Yahoo
'Top Chef' recap, Season 22 Episode 5: Double elimination after the competitors stepped into Toronto kitchens
In last week's episode of Top Chef Season 22 (Top Chef: Destination Canada), we found out that after Last Chance Kitchen, either Zubair or Bailey would return to the main competition. Making that the big question mark heading into Episode 5. Bailey was the chef who joined the rest of the competitors, with everyone noticing a change in her demeanour. She had a renewed focus and returned ready to take on the competition. But the surprises didn't end there. Kristen and Gail revealed to the chefs that there wouldn't be a Quickfire Challenge this week. Instead, they were tasked with venturing out to Toronto's neighbourhoods to work in different restaurants. The chefs had to draw knives to determine what cuisine they would be experiencing. Greek (Tristen and Bailey at Soulas), Indian (Vinny and Lana at Dil Se), Filipino (Henry and Shuai at BB's), Thai (Katianna and César and Kiin), Portuguese (Kat and Corwin at Mercado ) and Caribbean (Paula and Massimo at Miss Likklemore's). Kristen stressed that cooking in these restaurants and learning from these local chefs was very important, because it was a double elimination episode, with both people in a team going home. The Elimination Challenge required the chefs to make a dish inspired by what they learned on the line at their respective Toronto restaurant. The chefs had to serve 150 guests at The Bentway, in addition to the judges. This week, Top Chef alum Sara Bradley joined the judges panel. Due to Tristen's win last week, he had immunity, along with his partner Bailey. Overall, things were pretty tame in each team. The biggest setback was really for Kat and Corwin, because the Whole Foods where the chefs do their shopping didn't have salted cod. The dishes each team created, and judges feedback, were as follows: Paula & Massimo — Braised short rib with grilled flatbread, escabeche with sweet plantain vinegar — Tom said it was a little dry and Gail said she was missing the acidity Kat & Corwin — Cod and shrimp bomba with saffron aioli, smoked roe, piri piri and pickles — Sarah liked the big pickles, but all the judges were in agreement that the texture was too wet Katianna & César — Pad Thai glazed tenderloin, pickled mushrooms and butterfly pea flower pickles — Sarah said it was a little sweet, but Tom added that there was still a nice heat, and Gail highlighted that there was a lot of "variation of flavour" Lana & Vinny — Chicken Kamasutra with curry hollandaise, chicken skin and flatbread — Sarah said the curry hollandaise didn't pack as much of a punch as they wanted and Tom said the hollandaise just wasn't necessary Henry & Shuai — Arroz caldo with roaster pork kare-kare, fermented pickles and bagoóng xo sauce — Gail and Tom said the meat was a little overcooked Bailey & Tristen — Grilled octopus with kalamata caramel glaze and charred green olive honey relish — Sarah said the octopus was cooked well, Gail said there was a nice sweet and saltiness Tristen and Bailey, and Katianna & César had the favourite dishes of the day. Tristen and Bailey were the winners, meaning they were awarded back-to-back immunity. Kat and Corwin, and Lana and Vinny, were up for elimination, but ultimately Kat and Corwin were eliminated, having to move to Last Chance Kitchen.
Yahoo
11-04-2025
- Entertainment
- Yahoo
'Top Chef' recap, Season 22 Episode 5: Double elimination after 150 bites inspired by Toronto's culinary scene
In last week's episode of Top Chef Season 22 (Top Chef: Destination Canada), we found out that after Last Chance Kitchen, either Zubair or Bailey would return to the main competition. Making that the be question mark heading into Episode 5. Bailey was the chef who joined the rest of the competitors, with everyone noticing a change in her demeanour. She had a renewed focus and returned ready to take on the competition. But the surprises didn't end there. Kristen and Gail revealed to the chefs that there wouldn't be a Quickfire Challenge this week. Instead, they were tasked with venturing out to Toronto's neighbourhoods to work in different restaurants. The chefs had to draw knives to determine what cuisine they would be experiencing. Greek (Tristen and Bailey at Soulas), Indian (Vinny and Lana at Dil Se), Filipino (Henry and Shuai at BB's), Thai (Katianna and César and Kiin), Portuguese (Kat and Corwin at Mercado ) and Caribbean (Paula and Massimo at Miss Likklemore's). Kristen stressed that cooking in these restaurants and learning from these local chefs was very important, because it was a double elimination episode, with both people in a team going home. The Elimination Challenge required the chefs to make a dish inspired by what they learned on the line at their respective Toronto restaurant. The chef had to serve 150 guests at The Bentway, in addition to the judges. This week, Top Chef alum Sara Bradley joined the judges panel. Due to Tristen's win last week, he had immunity, along with his partner Bailey. Overall, things were pretty tame in each team. The biggest setback was really for Kat and Corwin, because the Whole Foods where the chefs do their shopping didn't have salted cod. The dishes each team created, and judges feedback, were as follows: Paula & Massimo — Braised short rib with grilled flatbread, escabeche with sweet plantain vinegar — Tom said it was a little dry and Gail said she was missing the acidity Kat & Corwin — Cod and shrimp bomba with saffron aioli, smoked roe, piri piri and pickles — Sarah liked the big pickles, but all the judges were in agreement that the texture was too wet Katianna & César — Pad Thai glazed tenderloin, pickled mushrooms and butterfly pea flower pickles — Sarah said it was a little sweet, but Tom added that there was still a nice heat, and Gail highlighted that there was a lot of "variation of flavour" Lana & Vinny — Chicken Kamasutra with curry hollandaise, chicken skin and flatbread — Sarah said the curry hollandaise didn't pack as much of a punch as they wanted and Tom said the hollandaise just wasn't necessary Henry & Shuai — Arroz caldo with roaster pork kare-kare, fermented pickles and bagoóng xo sauce — Gail and Tom said the meat was a little overcooked Bailey & Tristen — Grilled octopus with kalamata caramel glaze and charred green olive honey relish — Sarah said the octopus was cooked well, Gail said there was a nice sweet and saltiness Tristen and Bailey, and Katianna & César had the favourite dishes of the day. Tristen and Bailey were the winners, meaning they were awarded back-to-back immunity. Kat and Corwin, and Lana and Vinny, were up for elimination, but ultimately Kat and Corwin were eliminated, having to move to Last Chance Kitchen.
