Quickfire Challenge: The chefs participated in a meat raffle with guest judge Art Smith. Smith randomly drew the contestants' names from a bingo cage, determining their selection order. The available options, which were first-come, first-served, included wagyu ribeye, chateaubriand, luncheon meat, ground chicken, bologna, corned beef, and lamb chops. They then had 30 minutes to create dishes with their chosen meat. The winner received US$10,000.
- Winner: Savannah
Elimination Challenge: The chefs traveled to Door County to partake in a beachside fish boil. They were all provided the same whitefish to use in their dishes, and were each required to make two sides. In addition, the contestants' shopping was done by six Top Chef alumni: Top Chef: Boston winner Mei Lin, Top Chef: California winner Jeremy Ford, Top Chef: Boston runner-up/Top Chef: All-Stars L.A. finalist Gregory Gourdet, Top Chef: Kentucky/Top Chef: World All-Stars runner-up Sara Bradley, Top Chef: Portland runner-up Shota Nakajima, and Top Chef: Kentucky competitor Justin Sutherland. As the winner of the previous Elimination Challenge, Savannah was able to choose which alumnus would shop for her. She picked Shota, while the other all-stars were randomly assigned to the remaining chefs. The dishes were served at Grant Park Beach to the judges, all-stars, and 100 guest diners. The winner received an advantage in the next Elimination Challenge.
- Winner: Danny
- Eliminated: Soo
Series overview edit
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