Top Chef: All-Stars

Quickfire Challenge: The chefs from each season teamed up to create a dish that represented the city where their seasons took place. The winning team received immunity from elimination.

• Winners: Antonia, Dale T., Richard, Spike (Pork & Black Pepper Sausage, Mustard Ice Cream)

Elimination Challenge: The chefs were confronted with the ingredients from the dishes that sent them home during their respective seasons. Each chef had to recreate their losing dish and turn it into a success. The winner received $10,000.

• Winner: Angelo (Homemade Ramen with Sweet Glazed Pork Belly & Watermelon)
• Eliminated: Elia (Red Snapper Steamed in Ti Leaf with Snapper Jus)

Quickfire Challenge: The chefs had to create a midnight snack for children spending the night at the American Museum of Natural History. The snack had to be edible without the need for utensils and served inside of a brown paper bag. The top two chefs served their midnight snacks for 150 children at the museum, who decided the winner of the Quickfire Challenge.

• Winner: Tiffani (Rice Crispy Treat Snowball with Malted Milk & Graham Crackers)

Elimination Challenge: Competing as two teams, the chefs created a breakfast for the children and their parents that was limited to a specific dinosaur's diet: a

Quickfire Challenge: Teams of four competed in a race to complete three mise en place tasks: butchering lamb ribs, chopping garlic, and cleaning artichokes. The first team to finish started a fifteen-minute timer; all teams had to prepare a dish within that time limit, using all three prepared ingredients. The other teams were required to complete their mise en place tasks before cooking. While the winning team did not earn immunity, each member won $5,000.

• Red Team: Antonia, Casey, Dale L., Jamie
• Blue Team: Richard, Spike, Stephen, Tre
• Green Team: Angelo, Fabio, Mike, Tiffany
• White Team: Carla, Dale T., Marcel, Tiffani
  • Winner: Blue Team (Crispy Lamb Chop with Artichoke Three Ways)

Elimination Challenge: Using the same teams from the Quickfire, the chefs competed among themselves in a double elimination to prepare a dish in the style of one of four notable New York City restaurants; David Chang's Ma Peche, David Burke's Townhouse, Michael White's Marea, and Wylie Dufresne's Wd~50. Dishes were tasted by the celebrity chefs who ran those restaurants; each master chef's favorite was eligible to win, while their least favorite was eligible for elimination. The winner received a six-night trip to New Zealand.

• Winner: Dale T. (Sunny Side Up Egg Dumpling, Braised Pork Belly, Milk Ramen with Bacon, Beef & Pork)
• Eliminated: Dale L. (Roasted Veal Loin, Peanuts, Popcorn, French Toast, Corn & Thyme Caramel); Stephen (Coho Salmon, Black Mission Figs, Broccoli Rapini, Fennel Pollen)

Quickfire Challenge: The chefs prepared a stuffing dish. All cutlery and utensils had been removed from the kitchen, so the contestants were forced to improvise tools. The winner earned $20,000.

• Winner: Tre (Southwestern Stuffing with Bacon, Cheddar, Bell Pepper, Chili Powder)

Elimination Challenge: The chefs were divided into two teams to individually cook for the players in the

Quickfire Challenge: In a series first, head judge Tom Colicchio entered the competition, challenging the chefs to beat his time in creating a dish: 8 minutes, 37 seconds. The winner received a new Toyota Prius.

• Winner: Mike (Pan-Roasted Branzino with Black Olive & Caper Stew).

Elimination Challenge: The chefs went to Chinatown and worked as a team to serve dim sum for the locals. Susur Lee guest judges.

• Winner: Dale T. (Sweet Sticky Rice with Chinese Bacon Wrapped in a Banana Leaf)
• Eliminated: Casey (Chinese Chicken Feet & Scallion Pancake)

Elimination Challenge: In a double elimination, the remaining all-stars went fishing in

• Team 1: Antonia, Jamie, Tiffani
• Team 2: Carla, Dale T., Tre
• Team 3: Angelo, Mike, Tiffany
• Team 4: Fabio, Marcel, Richard
  • Winner: Carla (Smoked Blue Fish Lettuce Wrap, Pickled Watermelon Rind, Radishes, Bagel Croutons).
  • Eliminated: Jamie (Striped Bass, Watermelon Salad with Fresh Dill, Shaved Radishes & Cucumber Water); Tiffani (Smoked Blue Fish with Tomato, Roasted Corn & Zucchini Ribbon Salad)

Quickfire Challenge: The chefs went to the kitchen of noted seafood restaurant Le Bernardin for a knife skills challenge, butchering and cleaning whole fish. After being judged by Anthony Bourdain and Justo Thomas, the top four chefs competed in a 45-minute cook-off using only the remaining pieces of the cleaned fish: eyes, organs, cheeks, collars, fins, and tails.

• Winner: Dale T. (Fluke Back Fin Sashimi with Cucumber & Fluke Liver Sauce; Bacon Dashi with Salt Roasted Cod Collar)

Elimination Challenge: The ten remaining chefs were formed into two teams and had 24 hours to create pop-up restaurants. The winning and losing restaurants were selected by the diners. The individual winner, selected by the judges, received $10,000. Chefs Dana Cowin and Ludo Lefebvre guest judge.

• Bodega: Carla, Dale T. (EC), Fabio (FOH), Richard, Tre
  • Appetizer: Bag of Potato Chips with Fried Herbs & Sea Salt (Dale T.)
  • First Course: Raw Tuna Belly & Fried Chicken Skin with Chilies & Lime (Richard); Bacon, Egg & Cheese with Homemade Focaccia (Dale T.)
  • Second Course: Chicken-Fried Codfish & Brussels Kraut (Richard); Pork Shoulder, Grits with Cheddar Cheese, Corona & Lime Sauce (Tre)
  • Third Course: Amaretto Cake with Candied Lemon Peel & Cappuccino Mousse (Fabio); Blueberry Pie with Dry Milk Ice Cream (Carla)
• Etch: Angelo, Antonia, Marcel (EC), Mike, Tiffany (FOH)
  • First Course: Frisée & Shaved Asparagus Salad with Egg & Chorizo (Tiffany); Crudo of Fluke, Grapes, Pink Peppercorns & Lemon Zest (Angelo)
  • Second Course: Roasted Monkfish with Kalamata Olives, Peperonata & Parsley (Marcel); Braised Pork Belly & Octopus with Cannellini Beans (Mike)
  • Third Course: Ricotta Gnudi, Braised Oxtail Ragout, Arugula & Lemon Zest (Antonia); Slow-Cooked Lamb Chop, Cauliflower Purée, Turmeric & Honey (Mike & Angelo)
  • Fourth Course: Duo of Peaches: Unripened Peach & Sweet Peach with Coconut Foam & Powder (Marcel)
    • Winner: Richard
    • Eliminated: Marcel

Quickfire Challenge: The nine remaining chefs created a visually appealing dish that was judged solely on presentation.

• Winner: Richard (Black Chocolate Ice Cream, Menthol Crystals, Herbal Salad & Mint Ice Cream Dots)

Elimination Challenge: The chefs cooked a family-style Italian meal at Rao's restaurant for the judges, as well as the restaurant's owners and staff. They were divided into three groups: antipasti, primi, and secondi. The chefs were judged individually on their dishes. In attendance are fashion designer Isaac Mizrahi, actor Frank Pellegrino and his son Frank Pellegino Jr., Dino Gatto, and actress Lorraine Bracco.

• Winner: Antonia (Mussels with Fennel, White Wine, Garlic & Parsley Ciabatta)
• Eliminated: Tre (Grilled Vegetable Risotto, Marinated Tomatoes & Fresh Basil)

Quickfire Challenge: The eight remaining chefs created

• Winner: Dale T. (Pho with Beef, Bread, Charred Ginger, Lime, Sriracha & Broth).

Elimination Challenge: The chefs traveled to

Quickfire Challenge: The seven remaining chefs baked cookies for

Elimination Challenge: The chefs cooked a meal at a Target store using only ingredients and cooking supplies available inside the store. The winner received $25,000. Chef Ming Tsai guest judges.

• Winner: Dale T. (Ribeye Grilled Cheese Sandwich & Spicy Tomato Soup).
• Eliminated: Angelo (Baked Potato Soup with Bacon, Onions, Sour Cream, Potato Skins, Scallions & Cheddar Cheese)

Quickfire Challenge: Each chef prepared a Southern-style dish with a deep-fried element. The winner received $5,000. Chef Paula Deen guest judges.

• Winner: Mike (Fried Chicken Oysters with Mustard Gravy & Oyster Liquor).

Elimination Challenge: The chefs catered a charity benefit for the Greater New Orleans Foundation, an organization that provides assistance to fisheries and tourism impacted by the Deepwater Horizon oil spill. Six previously eliminated contestants from this season were paired with a Gulf Coast seafood. The chefs had to choose a pair of an ingredient and an assistant. The winner received a trip to Barbados. Chefs John Besh, David Burke, Carmen González, and Jonathan Waxman guest judge.

• Winner: Richard (Crispy Gulf Snapper with Pulled Pork & Citrus Grits)
• Eliminated: Dale T. (Amberjack Stew with Andouille Sausage & Potatoes, Creole Mustard Crouton)

Quickfire Challenge: The chefs made dishes using ingredients found in a ferry snack bar, during a trip from Manhattan to Ellis Island.

• Winner: Carla (Orange & Papaya Salad with Carrot & Rosemary Juice)

Elimination Challenge: The chefs had to create a dish inspired by their ancestry and prepare a meal for one of their family members and the judges. The winner secured a spot in the Final 4 and received a

Quickfire Challenge: The remaining chefs competed in a culinary duel against the Top Chef from their season at Fort Charlotte. Each season's chefs were given a mystery ingredient selected for them by Tom Colicchio, which they had to share. The chefs had 40 minutes to create a dish featuring their ingredient. Each winner (indicated in italics below) won $10,000. Stephanie, going up against two competitors from her season, was eligible to win up to $20,000.

• Season 4 (Veal): Stephanie Izard
  vs. Antonia vs. Richard
• Season 5
  (Lamb): Hosea Rosenberg vs. Carla
• Season 6 (Duck): Michael Voltaggio
  vs. Mike
• Season 7
  (Pork): Kevin Sbraga vs. Tiffany

Quickfire Challenge: Working in teams of two, the chefs had to make 100 identical dishes in one hour. The winners split $5,000.

• Red Team: Antonia and Tiffany
• Blue Team: Mike and Richard
  • Winner: Red Team (Beef Tenderloin Salad with Cilantro, Mint, Basil and Chimichurri Sauce).

Elimination Challenge: On a deserted island with minimal facilities, the chefs catered a high-end lunch party for a yacht club's 80th anniversary and served up Bahamian delicacies, including conch, which they had to catch from the ocean. Guests include chef Lorena Garcia and Commodore of the Nassau Yacht Club Thierry Huguenin.

• Winner: Mike (Banana Leaf Wrapped Grouper, Braised Pineapple & Conch Vinaigrette)
• Eliminated: Tiffany (Conch & Coconut Chowder with Sweet Potatoes & Conch Ceviche)

Quickfire Challenge: Each chef completed a challenge based on a Quickfire from a previous season; the competitors assigned the challenges to one another. Midway through the competition, an additional twist element was added inspired by another previous Quickfire. The winner received $5,000.

• Winner: Mike (Pork Shoulder with Black Beans, Chili Paste, Ginger & Cabbage Salad)

Elimination Challenge (Part 1): For the first portion of a two-part challenge, the chefs prepared a meal, inspired by what one of the guest judges would want for their last meal. Guests include chefs Masaharu Morimoto, Wolfgang Puck, Melanie Dunea, and Michelle Bernstein.

• Winner: Richard (Beef Goulash, Spaetzel with Sour Cream & Apple Strudel with Tarragon)

Elimination Challenge (Part 2): Following the announcement of the winner, the two losing chefs were asked to cook one last perfect bite to secure the last spot in the season finale.

• Eliminated: Antonia (Seared Grouper in Coconut Lobster Broth with Yam, Apple & Dill Pollen Relish)

Elimination Challenge: The two finalists were asked to design their own dream restaurant and create a four-course tasting menu. Each chef was allowed to work with three sous chefs. The sous chefs were selected from the sixteen previously eliminated contestants through a blind taste test. Richard was assisted by Angelo, Antonia, and Spike. Mike was assisted by Carla, Jamie, and Tiffani. Guests include Lidia Bastianich, Hubert Keller, Alfred Portale, Bill Terlato, Art Smith, and Curtis Stone.

• Mike:
  • First Course: Spiced Beets with Mozzarella, Truffle & Chocolate Vinaigrette
  • Second Course: Halibut with Kumquats Marmalade, Cauliflower Purée & Pancetta Crumbs
  • Third Course: Braised Pork Shoulder with Pepperoni Sauce, Roasted Cabbage & Turnips
  • Fourth Course: Rosemary Caramel Custard & Pine Nuts with Citrus, Celery & Apple
• Richard:
  • Amuse-bouche: Raw Oysters with Crème Fraîche Pearls & Salsa Verde
  • First Course: Raw Hamachi with Fried Veal Sweetbreads, Garlic Mayonnaise & Pickled Celery
  • Second Course: Pork Belly, Black Cod Cutlet, Bone Marrow, Beets, Brussels Sprouts & Kumquat
  • Third Course: Beef Short Rib with Mushrooms, Red Cabbage Marmalade & Celery Root Horseradish Purée
  • Fourth Course: Cornbread with Foie Gras Ice Cream & Whipped Mango
    • Winner: Richard
    • Runner-up: Mike