Series

No. Season

No. Title Original airdate

445 1 "Better Duck Next Time" December 12, 2017

Ingredients: Appetizer: tiered cheese tower, cavatelli, frozen lima beans, duck tongues

Entrée: frankfurter crown roast, small graffiti eggplant, karela juice, goat leg

Dessert: moose ears, Saturn peaches, hard cider, Jordan almonds Judges: Scott Conant

Amanda Freitag

Jonathon Sawyer

Contestants: Jonathan Scinto, Private Chef from Long Island, NY (eliminated after the appetizer)

Amanda Henson, Chef and Owner from Las Vegas, NV (eliminated after the entrée)

Andrew Welenken, Executive Chef from Louisville, KY (eliminated after the dessert)

Jamaal Taherzadeh, Executive Chef from Las Vegas, NV (winner)

Episode notes: The 'frankfurter crown roast' in the entrée round was a bunch of hotdogs bundled together in a standing ring to resemble a "crown roast" of meat. The 'moose ears' in the dessert round were pieces of fried, sugary dough drizzled with caramel sauce. Guest judge Jonathan Sawyer has previously been a contestant on Chopped (Grill Masters Napa).

446 2 "Gold Medal Games: Frying" January 2, 2018

Ingredients: Appetizer: Alligator, lotus root, deep-fried cherry punch, pesto sauce

Entrée: Skate wings, dill pickles, funnel cakes, haggis in a can

Dessert: Deep-fried bacon-wrapped chocolate bars, strawberries, matcha powder, purple sweet potato ravioli Judges: Geoffrey Zakarian

Alex Guarnaschelli

Scott Conant

Contestants: Abel Gonzales, Chef and Partner from Dallas, TX (eliminated after the appetizer)

Anthony Serrano, Executive Chef and Owner from Chandler, AZ (eliminated after the entrée)

Allen Nguyen, Chef and Partner from New Orleans, LA (eliminated after the dessert)

Sarah Wade, Executive Chef from Boston, MA (winner)

Episode notes: Part 1 of a 5-part tournament. Each heat features chefs with a particular specialty, and their specialties would be the theme for their respective heat. Winner of this episode moves on to compete for $50,000 in the grand finale. In this episode, all four chefs are known for their expertise in frying and were required to fry something in every round. Unlike past frying episodes, there was an extra deep fryer in the kitchen instead of providing each chef a preheated pot of oil.

447 3 "Gold Medal Games: Grilling" January 9, 2018

Ingredients: Appetizer: White BBQ sauce, pie crust, mangoes, bone-in strip steaks

Entrée: Spatchcocked chickens, cucumber kimchi, red cabbage, cheese puffs

Dessert: Mini marshmallows, grilled lemon lemonade, zucchini, pig pickin’ cake Judges: Chris Santos

Amanda Freitag

Marc Murphy

Contestants: Maria Mazon, Executive Chef and Owner from Tucson, AZ (eliminated after the appetizer)

Jay Ducote, Chef and Restaurateur from Baton Rouge, LA (eliminated after the entrée)

Eric Thomas, Chef and Pitmaster from Atlanta, GA (eliminated after the dessert)

Lynnae Oxley-Loupe, Chef and Pitmaster from Portland, OR (winner)

Episode notes: Part 2 of a 5-part tournament. The winner of this episode moves on to compete for $50,000 in the grand finale. In this episode, all four contestants are known for their skill on the grill and were required to grill something in every round. The stove tops were outfitted with grill sheets, but the chefs were permitted to use the ovens.

448 4 "Gold Medal Games: Fast!" January 16, 2018

Ingredients: Appetizer: Torch lollipops, edamame, neonata, raw oysters

Entrée: Dover sole, grilled corn on the cob, poblanos, sandia loca

Dessert: Whole coconut, duck fat upside-down cake, cheddar cheese ice cream, nopales Judges: Geoffrey Zakarian

Alex Guarnaschelli

Marc Murphy

Contestants: Manny Slomovitz, Executive Chef from Cincinnati, OH (eliminated after the appetizer)

Joe Passanante, Chef de Cuisine from Queens, NY (eliminated after the entrée)

Griffin Paulin, Chef and Owner from Louisville, KY (eliminated after the dessert)

Ken Harvey, Executive Chef from Tucson, AZ (winner)

Episode notes: Part 3 of a 5-part tournament. The winner of this episode moves on to compete for $50,000 in the grand finale. In this episode, all four competitors are known for their speed in the kitchen. Keeping in line with this theme, each round was 5 minutes shorter than normal (the appetizer round was 15 minutes, while the entrée and dessert rounds were 25 minutes each).

449 5 "Gold Medal Games: Baking" January 23, 2018

Ingredients: Appetizer: Lamb noisette roast, ginger liqueur, forelle pears, cinnamon roll dough

Entrée: Smoked turkey legs, roasted head of cauliflower, spaghetti rings, shredded phyllo dough

Dessert: Banana curd, caneles, freeze-dried blueberries, hot chocolate Judges: Scott Conant

Marc Murphy

Geoffrey Zakarian

Contestants: Jeremy Fogg, Pastry Chef from New Orleans, LA (eliminated after the appetizer)

Keris Kuwana, Executive Pastry Chef from Las Vegas, NV (eliminated after the entrée)

Michael Gillet, Executive Pastry Chef from Las Vegas, NV (eliminated after the dessert)

Winnette McIntosh Ambrose, Pastry Chef and Owner from Washington, D.C (winner)

Episode notes: Part 4 of a 5-part tournament. The winner of this episode moves on to compete for $50,000 in the grand finale. In this episode, all four contestants were pastry chefs who specialized in desserts and baking, and were required to bake something in every round. The roasted head of cauliflower was topped with pomegranate seeds and mint. In the dessert round, Chef Gillet failed to bake anything in his dish. This led to his elimination.

450 6 "Gold Medal Games: Grand Finale" January 30, 2018

Ingredients: Appetizer: Rattlesnake, pomelo, golden snack cakes, grilled avocado

Entrée: Lamb ribs, red currants, hard-boiled quail eggs, far far

Dessert: Confetti frosting, soft shell almonds, deep-fried champagne, rambutan Judges: Chris Santos

Alex Guarnaschelli

Scott Conant

Contestants: Ken Harvey, Executive Chef from Tucson, AZ (eliminated after the appetizer)

Winnette McIntosh Ambrose, Pastry Chef and Owner from Washington, D.C (eliminated after the entrée)

Lynnae Oxley-Loupe, Chef and Pitmaster from Portland, OR (eliminated after the dessert)

Sarah Wade, Executive Chef from Boston, MA (winner)

Episode notes: Final part of the gold medal tournament. The winner gets $50,000. Unlike the previous episodes, there's no set theme for the finale (though different ingredients seem to represent the past four themes; something grilled, something fried, something baked etc.)

451 7 "Chocolate, Chocolate, Chocolate!" February 13, 2018

Ingredients: Appetizer: (candy round) dark chocolate superworms, chocolate pudding mix, animal crackers, candy cane beets

Entrée: (cake round) cookie and caramel chocolate bars, chocolate hummus, habanero peppers, lamb tallow

Dessert: (ice cream round) white chocolate chunks, love potion cocktail, taleggio cheese, Spanish chorizo Judges: Scott Conant

Alex Guarnaschelli

Zac Young

Contestants: Josip Franc, Executive Pastry Chef from Bernardsville, NJ (eliminated after the appetizer)

Philippe Fallait, Chef and Owner from Astoria, NY (eliminated after the entrée)

Marissa Delgado, Executive Pastry Chef from Phoenix, AZ (eliminated after the dessert)

Melanie Moss, Pastry Chef and Owner from Brooklyn, NY (winner)

Episode notes: The theme of the episode is making chocolate desserts in every round; specifically candy in the first round, cake in the second, and ice cream in the third. The first round was extended to 30 minutes, the second round was extended to 60 minutes, and the third round was the usual 30 minutes (with an extra ice cream machine so each contestant could make ice cream easily in the allotted time). The love potion liquor in the third round was composed of white chocolate liqueur, vodka, pomegranate juice, and strawberries.

452 8 "The Light Stuff" February 20, 2018

Ingredients: Appetizer: wild salmon fillets, cottage cheese, zucchini noodles, vegan bacon

Entrée: pork chops, cauliflower rice, protein-packed snack box, lemon cayenne drink

Dessert: citrus salad, acai berry powder, 'dumbbell' cookies, rice cakes Judges: Scott Conant

Alex Guarnaschelli

Jason Kieffer

Contestants: Joshua Wiggins, Sous Chef from Red Bank, NJ (eliminated after the appetizer)

Isaac Rios, Chef and Cafe Manager from Chandler, AZ (eliminated after the entrée)

Mattia Meneghetti, Chef from New York, NY (eliminated after the dessert)

Celeste Rogers, Chef and Instructor from New York, NY (winner)

Episode notes: The theme of the episode is "healthy eats" with relatively healthy/light ingredients in every basket. The snack box in the entree round consisted of two eggs, cheese, apple slices, grapes, peanut butter, and bread.

453 9 "Epic Eats" February 27, 2018

Ingredients: Appetizer: mac & cheese mega burger, buffalo chicken soda, Brussels sprouts, everything bagel seasoning

Entrée: gravy mashed potato cake, tomahawk steak, red noodle beans, cold brew ice pops

Dessert: cookie bowl ice cream sundae, gummy worm, finger grapes, huitlacoche Judges: Chris Santos

Amanda Freitag

Marcus Samuelsson

Contestants: C.J. Hamm, Executive Chef from Tucson, AZ (eliminated after the appetizer)

Joseph Yoon, Private Chef from Brooklyn, NY (eliminated after the entrée)

Jennifer Russo, Chef and Owner from Phoenix, AZ (eliminated after the dessert)

Jillian Moskites, Food Truck Chef from Middletown, CT (winner)

Episode notes: The theme of the episode is at least one "epic", indulgent ingredient in every basket.

454 10 "Pork on the Brain" March 20, 2018

Ingredients: Appetizer: pig face roulade, Berkshire pork chops, pork chop cocktail, fish peppers

Entrée: canned pork brains, Iberico collar, salsify, huckleberries

Dessert: sanguinaccio dolce, mangalitsa lardo, peppermint pig, tiger figs Judges: Adam Sobel

Amanda Freitag

Chris Santos

Contestants: Donald Hawk, Sous Chef, The Gladly, Phoenix, AZ (eliminated after the appetizer)

Laura Licona, Culinary Director, Emma's Torch, Brooklyn, NY (eliminated after the entrée)

Ryan Andre, Executive Chef, City Pork Brassierie & Bar, Baton Rouge, LA (eliminated after the dessert)

Christian Hayes, Chef and Owner, Dandelion Catering, Yarmouth, ME (winner)

Episode notes: The theme of this episode is pork in every basket. The pork chops in the first basket were given to the chefs as a whole rib roast.

455 11 "Fat Chance" March 27, 2018

Ingredients: Appetizer: duck confit, baby turnips, basket of biscuits, narutomaki

Entrée: watermelon curry, acorn squash, kalekale, caul fat

Dessert: lingonberry syrup, papaya, Greek yogurt, vanilla sandwich cookies Judges: Scott Conant

Amanda Freitag

Chris Santos

Contestants: Marco Barrila, Chef and Owner from Southampton, NY (eliminated after the appetizer)

Tami Treadwell, Chef and Owner from Harlem, NY (eliminated after the entrée)

Christopher Harris, Executive Chef and Owner from Portland, ME (eliminated after the dessert)

Jennifer Caraway, Chef and Founder from Phoenix, AZ (winner)

456 12 "You've Been Canned" April 10, 2018

Ingredients: Appetizer: baby octopus, calamondin limes, crumpets, cream cheese

Entrée: tilefish, canned steamed beef, Asian long beans, fideo pasta

Dessert: Persian love cake, lychee, strawberry milk powder, gorgonzola dolce Judges: Chris Santos

Maneet Chauhan

Marc Murphy

Contestants: Sunshine Flagg, Chef & Owner from Louisville, KY (eliminated after the appetizer)

Dave Sclarow, Chef & Co-Owner from Brooklyn, NY (eliminated after the entrée)

Christopher Zabita, Executive Chef from New York, NY (eliminated after the dessert)

Hannah Wong, Sous Chef from New York, NY (winner)

457 13 "Million-Dollar Meals" June 5, 2018

Ingredients: Appetizer: toro tartare with caviar, high-roller bagel, Ibérico ham, petite snow peas

Entrée: Wagyu double cheeseburger with gold chocolate bacon, 20 year old bourbon, arugula blossoms, white Alba truffle

Dessert: geode cake, etrog citron, fruit pops in champagne, camel milk chocolate bars Judges: Martha Stewart

Geoffrey Zakarian

Chris Santos

Contestants: Jonathan Scallion, Private Chef, Las Vegas, NV (eliminated after the appetizer)

Madeleine Dee, Executive Chef & Owner from Louisville, KY (eliminated after the entrée)

Chris Brugman, Executive Sous Chef from Scottsdale, AZ (eliminated after the dessert)

Johnny Church, Executive Chef from Las Vegas, NV (winner)