This season is known for its straight-forward episode titles (listing foods found in the baskets) and the varied number of basket ingredients (some rounds had three ingredients while some rounds had five ingredients).
Notes: In the appetizer round, Chef Chudoba refused to use bananas in his dish due to his plan failing, leading to his elimination. In the dessert round, Chef Gonzales accidentally used salt instead of sugar in his dish, asserting that this resulted in his elimination.
Gwen LePape, Executive Chef, Frederick's Restaurant, New York, NY (eliminated after the appetizer)
Francesco Peluso, Executive Chef, Peluso's Italian Specialties, Clifton, NJ (eliminated after the entrée)
Dave Ogren, Executive Chef, Almos Restaurant, New York, NY (eliminated after the dessert)
Mina Newman, Executive Chef, Christos Steakhouse, Astoria, NY (winner)
Notes: 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 after the other competitors offered their permission. Despite this, Chef LePape was eliminated.
Cheryl Perry, Chef and Culinary Instructor, New York, NY (eliminated after the entrée)
David Rotter, Executive Chef, Campo, New York, NY (eliminated after the dessert)
Jason Zukas, Chef Consultant, Bocca Fina, Queens, NY (winner)
Notes: Chef Perry dropped her tongs on the floor in Round 1 and continued cooking, but moved on because Chef Knipschildt made an undrinkable Bloody Mary. In the entree round, Chef Perry was caught double-dipping but was chopped for serving raw artichokes.
Nicole Puzio, Executive Chef, Ox Restaurant, Jersey City, NJ (eliminated after the appetizer)
David Kirschner, Sous chef, W Hotel, Hoboken, NJ (eliminated after the entrée)
Michael Ferraro, Executive Chef, Delicatessen, New York, NY (eliminated after the dessert)
John Lawson, Sous chef, Gordon Ramsay at The London, New York, NY (winner)
Notes: Chef Puzio did not finish her plates in Round 1 resulting in her elimination. The judges also were very disappointed in every first course. The bison in the second basket was a thick-cut sirloin steak.
Moha Orchid, Private Chef, New York, NY (eliminated after the appetizer)
Maristella Innocenti, Owner and Chef, Matilda, New York, NY (eliminated after the entrée)
Matthew Zappoli, Owner and Executive Chef, Tre Amici, Long Branch, NJ (eliminated after the dessert)
Joe Bayley, Sous chef, Cobblestone Foods, New York, NY (winner)
Notes: Chef Orchid was eliminated in the appetizer round for only getting shrimp on one plate (that wasn't even cooked) and forgetting to plate the raisins.
Simon Lange, Chef and Restaurateur, Apartment 138, Brooklyn, NY (eliminated after the appetizer)
Rory O'Farrell, Executive Chef, Ayza Wine & Chocolate Bar, New York, NY (eliminated after the entrée)
Mor Amitzur, Executive Chef, The View at the Marriott Marquis, New York, NY (eliminated after the dessert)
Diane DiMeo, Private Chef, Red Box Bistro, New York, NY (winner)
Notes: Chef Amitzur cut himself in Round 1 and continued making his dish with no gloves, or band-aid however the producer made him throw his dish away forcing him to redo his dish.
23
10
"Chopped Champions Event, Round One: The Ultimate Face-off"
Notes: This is the first "Chopped Champions" event, featuring winners of past episodes. There were four loosely connected parts, wherein the winner of this episode got $10,000 and the chance to compete in the next special episode against three new past champions, potentially winning up to $40,000 with each round they get through.
24
11
"Chopped Champions Event, Round Two: Best of the Best"
Notes: Three new Chopped champions competed against the winner of the Chopped Champions Event, Round One. The winner of this episode won $10,000 and the chance to compete in the next episode against three different past champions. The previous winner lost in the dessert basket, meaning a new chef earned the chance to potentially add more money to their winnings in the next special episode (up to $30,000).
25
12
"Chopped Champions Event, Round Three: All-Stars Showdown"
Notes: Three new Chopped champions competed against the winner of the Chopped Champions Event, Round Two. The winner of this episode won $10,000 and the chance to compete in the next episode against three different past champions. Once again, the previous winner was knocked out (in the entrée basket) so a new chef earned the chance to potentially add more money to their winnings in the next special episode (up to $20,000).
Notes: This is the last of the special Chopped Champion Event episodes. Three Chopped champions competed against the winner of the Chopped Champions Event, Round Three. A new champion dethroned the previous winner in the appetizer round meaning none of the winners in all four episodes won more than one episode. The winner of this episode won $10,000.
Jeffrey Baruch, Executive Chef, London Lennie's Seafood Restaurant, New York, NY (eliminated after the appetizer)
Barbara Esmonde, Executive Chef, Mediterranean Catering, Wynnewood, PA (eliminated after the entrée)
Peter Karapanagiotis, Executive Chef, Privé Mediterranean Restaurant, Philadelphia, PA (eliminated after the dessert)
Jeremy Duclut, Executive Chef, Georges' Bar and Restaurant, Wayne, PA (winner)
Notes: 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.
Fabian Ludwig, Executive Chef, Gramercy Park Hotel, New York, NY (eliminated after the appetizer)
Ayesha Nurdjaja, Executive Chef, Il Bordello, New York, NY (eliminated after the entrée)
Joshua Whigham, Sous chef, Jack's Luxury Oyster Bar, New York, NY (eliminated after the dessert)
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY (winner)
Notes: Chef Dobias did not get his plantain cake on the plate in the dessert round despite getting all four ingredients on the plate. The judges offered him the opportunity to bring up his cakes. However, his competitor had to give his consent and refused. Despite this Chef Dobias won.
Megan Fells, Chef and Restaurateur, The Artist's Palate, Poughkeepsie, NY (eliminated after the appetizer)
Jason Tilmann, Executive Chef, NYY Steak, New York, NY (eliminated after the entrée)
Keith Geter, Chef, Artisanal, New York, NY (eliminated after the dessert)
Jon Bignelli, Sous chef, wd~50, New York, NY (winner)
Notes: In the appetizer round Chef Bignelli made a puree after Chef Tilmann made one, and Chef Bignelli did not clean out the blender. Chef Tilmann wanted Chef Bignelli to be disqualified however the judges decided that Chef Bignelli's puree tasted different enough to avoid disqualification. The chefs were given 45 minutes in the entrée round rather than the normal 30 to allow time to properly cook the turkey.
Dessert: blackberries, apple cider, shredded phyllo dough, fresh chickpeas
Contestants:
Bill Feldman, Chef and Entrepreneur, New York, NY (eliminated after the appetizer)
Keith Jodway, Consulting Chef, New York, NY (eliminated after the entrée)
Lola Garand, Consulting Chef, New York, NY (eliminated after the dessert)
Tommy Lee, Executive Chef, Battery Gardens, New York, NY (winner)
Notes: Chef Jodway left kiwi out of some of the dishes he plated in the appetizer round and forgot a cranberry vinaigrette off of all his entrées; both mistakes were due to time constraints.
John-Michael Hamlet, Chef and Restaurateur, John-Michael's Restaurant, North Salem, NY (eliminated after the appetizer)
Hannah Hopkins, Chef and Restaurateur, Dish, Mahopac, NY (eliminated after the entrée)
Bradley Boyle, Chef and Restaurateur, Salt Gastro Pub, Byram, NJ (eliminated after the dessert)
Marc Pavlovic, Culinary Instructor, The French Culinary Institute, New York, NY (winner)
Season 4 (2010)
Starting in this season, four ingredients in every basket became the standard instead of the occasional round with three or five ingredients as in the previous three seasons.
Abigail Hitchcock, Chef and Restaurateur, Camaje Bistro, New York, NY (eliminated after the appetizer)
Shanna Pacifico, Chef de cuisine, Back Forty, New York, NY (eliminated after the entrée)
John P. Greco III, Chef and Restaurateur, Philip Marie, New York, NY (eliminated after the dessert)
Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY (winner)
Notes: Later reruns of this episode were dedicated to the memory of Michael Siry who died of cancer in June 2013. Chef Hitchcock forgot an ingredient (corn chips) in the appetizer round. As a result, she was chopped.
Nadege Fleurimond, Caterer, Fleurimond Catering, New York, NY (eliminated after the appetizer)
Paul Ripley, Food and Beverage Manager, Raritan Valley Country Club, Bridgewater, NJ (eliminated after the entrée)
Ryan DePersio, Chef and Restaurateur, Fascino, Montclair, NJ (eliminated after the dessert)
Rebecca Weitzman, Chef de cuisine, Inoteca, New York, NY (winner)
Notes: Nadege was caught plating past limits in Round 1. As a result, she was chopped. Rebecca forgot three ingredients on one plate in the appetizer round but moved on based on how good her dish was.
Mary Beth Johnson, Executive Chef, Maritime, New York, NY (eliminated after the appetizer)
Kristen Davis, Personal Chef, Long Island, NY (eliminated after the entrée)
Adam Goldgell, Chef, Sugo Café, Long Beach, NY (eliminated after the dessert)
Michael Jenkins, Chef, Butter, New York, NY (winner)
Notes: This was a grilling-themed episode. The stovetops were outfitted with grill sheets and the ovens were off-limits. Chef Jenkins is a chef at Butter, which is co-owned by regular Chopped judge, Alex Guarnaschelli.
Melissa Muller, Executive Chef, Organika, New York, NY (eliminated after the appetizer)
Ricardo Cardona, Executive Chef, Sofrito, New York, NY (eliminated after the entrée)
Kat Ploszaj, Executive Chef, Petit Oven, Brooklyn, NY (eliminated after the dessert)
Marc Anthony Bynum, Executive Chef, Venúe 56, Hauppauge, NY (winner)
Notes: This was the first episode to feature an all-female panel of judges. During the appetizer Chef Muller realized with a minute left she couldn't finish and gave up. The judges had to encourage her to finish her dish. She ended up failing to get her cookies on the plate and only one judge got a clam.
Dessert: white bread, unsalted pistachios, buckwheat honey, zucchini
Contestants:
Carrie Weiss, Instructor and Writer, New York, NY (eliminated after the appetizer)
Sachem "Son" Allison, Executive Chef, SavorNY, New York, NY (eliminated after the entrée)
Chris Jaeckle, Sous chef, Morimoto, New York, NY (eliminated after the dessert)
Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY (winner)
Notes: Chef Weiss forget her membrillo in the appetizer resulting in her elimination. Chef Yeaple was the first chef to use the ice cream maker. Chef Yeaple cut his hand in the dessert round but he finished his dish.
Notes: This episode featured four past runners-up who returned for a second chance at the $10,000 prize. This is the 1st time since Season 3 that there were three ingredients in a basket. Chef Garand cut herself in Round 1
Mackenzie Hilton, Executive Chef, Mercato Restaurant, Philadelphia, PA (Episode 4.1 – "Rattle & Roll") (eliminated after the entrée)
Paul "Poppy" Yeaple, Chef and Restaurateur, Poppy's Burgers and Fries, Beacon, NY (Episode 4.10 – "Keep On Cook'n On") (eliminated after the dessert)
Madison Cowan, Chef and Caterer, Avenue Inc, New York, NY (Episode 4.12 – "Crunch Time") (advances to final round) (winner)
Notes: This was the first tournament with four preliminary heats leading up to a finale; it would set the precedent for future Chopped tournaments. This is a five-part series where sixteen past champions competed. The winner of each episode advanced to the finale, where they competed for $50,000.
Entrée: chicken breast, blue corn tortillas, Tuscan kale, sea urchin
Dessert: blueberries, bread & butter pickles, saffron, fruit ring cereal
Contestants:
Joe Dobias, Chef and Restaurateur, Joe Doe Restaurant, New York, NY (Episode 3.3 – "Judge Knows Best") (eliminated after the appetizer)
Luisa Fernandes, Executive Chef, Georgia's Cafe and Bakery, New York, NY (Episode 3.5 – "Sticking To It") (eliminated after the entrée)
Michael Siry, Corporate Executive Chef, Big Daddy's Diner, Duke's, and City Crab, New York, NY (Episode 4.4 – "Dr. Deckle & Mr. Fried") (eliminated after the dessert)
Notes: This is the final part of the first Chopped tournament. The chefs were given 50 minutes in the dessert round rather than the usual 30 to allow adequate time to bake.
Notes: This was the first Halloween-themed episode of the series. Chef Mike forgot an ingredient, malted milk balls, in Round 1 which led to his elimination. Chef Michael forgot his tortillas in Round 2 but moved on. Chef Michael is the first contestant to completely forget an ingredient and still win the competition.
Harold Moore, Chef and Restaurateur, Commerce, New York, NY (eliminated after the appetizer)
Izzy Sarto, Executive Chef, Tremont 647, Boston, MA (eliminated after the entrée)
Robyn Moore, Private Chef and Instructor, New York, NY (eliminated after the dessert)
Milton Enriquez, Executive Chef, Compass, New York, NY (winner)
Notes: This was a Thanksgiving-themed episode with corresponding, seasonal ingredients in the baskets. The chefs had to stick to a Thanksgiving theme for all three courses.
Kenneth Collins, Executive Chef, Gospel Uptown, New York, NY (eliminated after the appetizer)
Patricio Sandoval, Chef and Restaurateur, Mercadito, New York, NY (eliminated after the entrée)
Laura Simpson, Chef de cuisine, The Hotel Hershey, Hershey, PA (eliminated after the dessert)
Wade Burch, Executive Chef, South West NY, New York, NY (winner)
Notes: This was a holiday-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. The chefs were given 40 minutes in the entrée round rather than the normal 30 in order to allow time to properly cook the goose.
Season 6 (2011)
This is the first season where fewer than 13 episodes were produced.
Michael Proietti (TNFNS season 5 fifth place) (charity: The Jed Foundation – New York, NY) (advances to final round) (winner)
Notes: This was the first of a 5-part series of episodes in which groups of celebrity chefs competed to win $50,000 for charity. This was also the first time celebrities competed on Chopped. Lisa Garza forgot three ingredients in Round 1 and was chopped.
72
7
"All-Stars Tournament: Round Two – Food Network Personalities"
Notes: This is part 2 of a 5-part tournament. In the appetizer round, Anne got hot oil in her eye but completed the competition. Claire Robinson forgot venison and sauce on one of the plates in the entrée round.
73
8
"All-Stars Tournament: Round Three – Notable Chefs"
Beau MacMillan (charity: Space Coast Early Intervention Center – Melbourne, FL) (eliminated after the entrée)
Anita Lo (charity: SHARE – New York, NY) (eliminated after the dessert)
Nate Appleman (charity: Kawasaki Disease Foundation – Ipswich, MA) (advances to final round) (winner)
Notes: This is part 3 of a 5-part tournament. In the appetizer round, Chef Torres used (cocoa nibs) 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.
74
9
"All-Stars Tournament: Round Four – Chopped Judges"
Amanda Freitag (charity: God's Love We Deliver – New York, NY) (eliminated after the entrée)
Geoffrey Zakarian (charity: The Kimmins Foundation – Tampa, FL) (eliminated after the dessert)
Aarón Sánchez (charity: Greater New Orleans Foundation – New Orleans, LA) (advances to final round) (winner)
Notes: This is part 4 of a 5-part tournament. This is the first time the Chopped judges competed. The chefs were given 40 minutes in the entrée round rather than the normal 30 to allow time to properly cook the duck.
Gillie Holme, Caterer, New York, NY (eliminated after the appetizer)
Ondre'a Duverney, Caterer, New York, NY (eliminated after the entrée)
David Greco, Chef and Restaurateur, Arthur Avenue Trattoria and Mike's Deli, New York, NY (eliminated after the dessert)
Lauren Gerrie, Caterer, Big Little Get Together, New York, NY (winner)
Notes: In the entrée round, Chef Duverney committed cross-contamination by cutting her cooked hens on the same cutting board where she put her raw hens without flipping or changing the board. Chef Greco served undercooked, raw hen due to the time constraints. The judges allowed both of them to bring over the other components of the dish from their stations. The judges ultimately decided to eliminate chef Duverney because she committed cross-contamination, whereas chef Greco did not. In the dessert round, Ted warned the chefs that cherimoya seeds were poisonous. However, Chef Greco got two seeds on one plate. He did not get them in his dish so it was still edible however that resulted in his elimination.
Vucic "Vulé" Dabetic, Executive Chef, Arcane, New York, NY (eliminated after the appetizer)
Tom McEachern, Executive Chef, Ray's on the River, Atlanta, GA (eliminated after the entrée)
Phyllis Kaplowitz, Executive Chef, Bakers' Best Catering, Boston, MA (eliminated after the dessert)
Alan Harding, Chef and Restaurateur, The Food Truck @ Hot Bird, Brooklyn, NY (winner)
Notes: 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. This was the first time since season 5 that there were only three basket ingredients in the appetizer round instead of four.
Marc Matsumoto, Private Chef, New York, NY (eliminated after the appetizer)
James Lee, Chef and Restaurateur, New York, NY (eliminated after the entrée)
April Stamm, Chef Team Leader, Prepared foods at Whole Foods Market, New York, NY (eliminated after the dessert)
Marie-Claude Mendy, Executive Chef/Owner, Teranga, Boston, MA (winner)
Notes: In the entrée round, Chef Lee cut himself, but continued cooking and touching the ingredients despite bleeding through several layers of gloves. The judges considered this unsanitary, so they did not taste his entrée. This resulted in Chef Lee being eliminated.
Notes: 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, spilling boiling water on herself and causing second-degree burns on both her legs. The judges gave Chef Magris the option to bow out of the competition but she elected to continue.
Dessert: ossa dei morti, apple cider, ricotta salata, black licorice
Contestants:
Rodney Henry, Pie Maker, Dangerously Delicious Pies, Baltimore, MD / Washington, DC (eliminated after the appetizer)
Cris Spezial, Caterer, Nyack Gourmet, Nyack, NY (eliminated after the entrée)
Michelle Firlit-Garcia, Pastry Chef, Bleeding Heart Bakery, Chicago, IL (eliminated after the dessert)
Michael DiIonno, Chef and Restaurateur, Avenue Bistro Pub, Verona, NJ (winner)
Notes: 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.
Rachel Klein, Executive Chef, Seaport Hotel, Boston, MA (eliminated after the dessert)
Jonny Giordani, Executive Chef, BOOM, New York, NY (winner)
Notes: This 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 and he was eliminated.
Notes: 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. Chef Wayne didn't get two ingredients on the plate in time in Round 1 resulting in his elimination.
Notes: This is the final part of a five-part tournament where past champions compete. With her victory in this episode, Chef Saunders became the first female Chopped Grand Champion.
Rhonda Deloach, Head Chef / Food Service Director, Common Ground High School, New Haven, CT (eliminated after the appetizer)
Arlene Leggio, Cook Manager, Islip High School, Islip, NY (eliminated after the entrée)
Dianne Houlihan, Assistant Cook Manager, Great Neck Elementary School, Waterford, CT (eliminated after the dessert)
Cheryl Barbara, Head Cook, High School in the Community, New Haven, CT (winner)
Notes: The contestants in this episode are school cafeteria workers.[1] Judge Sam Kass is an assistant chef in the White House as well a senior policy advisor on healthy food initiatives.[1] This episode was part of a Food Network initiative with Share Our Strength to promote children's nutrition and to combat hunger in children.[2]
Notes: This was the first of a five-part series of episodes in which groups of chefs competed to win $50,000 for charity. This heat featured Iron Chefs from Iron Chef America.
Notes: This is the second part of a five-part tournament featuring celebrity chefs competing for charity. This heat featured chefs who have hosted cooking shows on Food Network.
Dessert: mango chutney, white apricots, blue cornmeal, bacon bits
Contestants:
Chris Nirschel (TNFNS season 7 eighth place) (charity: The Initiative to Educate Afghan Women) (eliminated after the appetizer)
Justin Balmes (TNFNS season 7 eleventh place) (charity: SafePath Children's Advocacy Center – Marietta, GA) (eliminated after the entrée)
Vic "Vegas" Moea (TNFNS season 7 third place) (charity: St. Jude's Ranch for Children – Boulder City, NV) (eliminated after the dessert)
Penny Davidi (TNFNS season 7 seventh place) (charity: PATH Gramercy (People Assisting the Homeless) – Los Angeles, CA) (advances to final round) (winner)
Notes: This is the third part of a five-part tournament featuring celebrity chefs competing for charity. This heat featured former contestants from season 7 of The Next Food Network Star.
Marcus Samuelsson (charity: C-Cap (Careers through Culinary Arts Program) – New York, NY) (advances to final round) (winner)
Notes: This is the fourth part of a five-part tournament featuring celebrity chefs competing for charity. This heat featured Chopped judges, none of whom had competed in the season 6 All-Stars Tournament.
Michael Symon (charity: Autism Speaks – New York, NY) (eliminated after the appetizer)
Penny Davidi (charity: PATH Gramercy (People Assisting the Homeless) – Los Angeles, CA) (eliminated after the entrée)
Jeffrey Saad (charity: Alexandria House – Los Angeles, CA) (eliminated after the dessert)
Marcus Samuelsson (charity: C-Cap (Careers through Culinary Arts Program) – New York, NY) (winner)
Notes: This is the fifth part of a five-part tournament featuring celebrity chefs competing for charity. The winners of the four previous heats competed head to head for $50,000 for their charity. Michael Symon forgot a basket ingredient (Chinese okra) in the appetizer round, leading to his being eliminated. Marcus Samuelsson was the first Chopped judge to win Chopped.
Sean Brasel, Executive Chef, Meat Market, Miami, FL (eliminated after the appetizer)
Melissa Cookston, Professional Barbecue Competitor, Nesbit, MS (eliminated after the entrée)
Richard Park, Chef and Entrepreneur, Cat Heads BBQ, San Francisco, CA (eliminated after the dessert)
Jay Lippin, Executive Chef, Southern Hospitality BBQ, New York, NY (winner)
Notes: 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.
Jeff O'Neill, Executive Chef, The Villa by Barton G, Miami Beach, FL (eliminated after the appetizer)
Frederik De Pue, Executive Chef, Smith Commons and 42˚ Catering, Washington, DC (eliminated after the entrée)
Chai Trivedi, Sous chef, Buddakan, New York, NY (eliminated after the dessert)
Reggie Anderson, Executive Pastry Chef, Landmarc Restaurants, New York, NY (winner)
Notes: Chef O'Neill forgot his plantains in the appetizer leading to his elimination. Chef Anderson works at Landmarc, which is owned by Chopped judge Marc Murphy.
Appetizer: smoked mozzarella, fresh pasta sheets, Rainier cherries, hot dogs
Entrée: fire roasted tomatoes, bison sirloin steaks, spinach, Italian hot peppers
Dessert: cinnamon-flavored candy coal, crescent roll dough, sour cream, hot chocolate mix
Contestants:
Robert Painter, Sous Chef, Biagio's Osteria, Stratford, CT/ Engine 63, F.D.N.Y., New York, NY (eliminated after the appetizer)
Walter Lewis, Chef / Engine 35, F.D.N.Y., New York, NY (eliminated after the entrée)
Dan Gardner, Chef / Engine 15, F.D.N.Y., New York, NY (eliminated after the dessert)
Paul Rut, Chef / Engine 262, F.D.N.Y., New York, NY (winner)
Notes: The contestants consisted of four F.D.N.Y firefighters. The contestants wore T-shirts instead of the traditional Chopped chefs coats. Winner Paul Rut was awarded a Chopped chef's coat along with the prize money
Evelyn Cheatham, Chef and Instructor, W.O.W. (Worth Our Weight), Santa Rosa, CA (eliminated after the appetizer)
Tim Cipriano, Director of Food Services, Guilford Public Schools, Guilford, CT (eliminated after the entrée)
Jeremiah Bullfrog, Chef and Owner, gastroPod Mobile Gourmet, Miami, FL (eliminated after the dessert)
Eddie Canlon, Chef and Restaurateur, Canlon's Restaurant, Staten Island, NY (winner)
Notes: This was a Thanksgiving-themed episode. The chefs were directed to prepare holiday-themed dishes for each course. The chefs were given 40 minutes instead of the usual 30 in the entrée round to allow time to adequately butcher and cook the turkey.
Bryon Peck, Chef and Restaurateur, Elizabeth's Restaurant, New Orleans, LA (eliminated after the appetizer)
Maria Velez, Chef and Restaurateur, Mojito Cuban Cuisine, Brooklyn, NY (eliminated after the entrée)
John Simmons, Chef and Restaurateur, Firefly Tapas Kitchen and Bar, Las Vegas, NV (eliminated after the dessert)
Franco Barrio, Chef and Restaurateur, Caliu, New York, NY (winner)
Notes: Chef Peck forgot his carrots in Round 1. However, he did use the carrots in the water for his couscous, but was still eliminated because the judges couldn't taste them. In Round 2 Chef Velez cut her finger twice and she had to restart her dish.
Dessert: lime curd, cactus pear, candied orange slices, hot dog buns
Contestants:
Cam Boudreaux, Sous chef, The Green Goddess, New Orleans, LA (eliminated after the appetizer)
Tasheena Butler, Chef and Caterer, T. Marie's Kitchen & Catering, New Orleans, LA (eliminated after the entrée)
Derek Gigliotti, Executive Chef, Onda Ristorante, Mirage Resort, Las Vegas, NV (eliminated after the dessert)
Ria Pell, Chef and Restaurateur, Ria's Bluebird / Sauced, Atlanta, GA (winner)
Notes: Chef Boudreaux cut himself at the end of the appetizer round and forgot to plate two ingredients because he was being bandaged, and he was eliminated.
Lynette Thomas, Head Cook, St. Martinville Primary School, St. Martinville, LA (eliminated after the dessert)
Cindy Tinnel, Cook, Henry C. Maxwell Elementary School, Nashville, TN (winner)
Notes: 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.
Dessert: zucchini, chocolate cake mix, crème fraîche, movie theatre popcorn
Contestants:
Romilly Newman (age 13), from New York, NY (eliminated after the appetizer)
Joel Allette (age 17), from New York, NY (eliminated after the entrée)
Noah Museles (age 16), from Washington, D.C. (eliminated after the dessert)
Shania Thomas (age 17), from New York, NY (winner)
Notes: This is the first episode to feature teenage competitors. The contestants were given 30 minutes instead of the usual 20 in the appetizer round. The three eliminated teenagers each received a $1,000 gift certificate to Food Network's online store.
Terry Koval, Chef and Restaurateur, Farm Burger, Atlanta, GA (eliminated after the appetizer)
Nicole Brisson, Executive Chef, Carnevino at the Palazzo Resort, Las Vegas, NV (eliminated after the entrée)
Robert Finn, Chef de cuisine, Fatty Crab, New York, NY (eliminated after the dessert)
Hugh Mangum, Executive Chef and Owner, Mighty Quinn's, New York, NY (winner)
Notes: 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.
Notes: Greg Grossman was 16 years old at the time he competed, making him the youngest chef to appear on Chopped outside the special "teen chefs" episodes.
Notes: This episode featured chefs who were eliminated in previous episodes for making egregious mistakes. Unlike past redemption episodes, fans chose the competitors they wanted to see come back, via an online poll.
Notes: 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 striped bass.
Notes: This is the second of a five-part tournament where sixteen past champions competed. Chef Ali cut her finger badly in the entree round; while being treated her squab overcooked, and she was late starting her quinoa, leading to her elimination.
Notes: This is the first round of a five-part charity tournament featuring groups of chefs playing for charity. The winner will receive $50,000 for their charity. This heat featured two Food Network personalities and two Cooking Channel personalities.
Notes: This is the final part of a five-part charity tournament where winners of the previous four episodes battle to win $50,000 for their charity. The entrée cooking time was extended to 40 minutes to allow the chefs to butcher the goat.
Gio Bellino, Homemaker from Sands Point, NJ (eliminated after the appetizer)
Anette Kreipke, Former Advertiser and Homemaker from Ridgefield, NJ (eliminated after the entrée)
Heidi Greening, Homemaker from Georgetown, TX (eliminated after the dessert)
Diana Sabater, Police Officer from Philadelphia, PA (winner)
Notes: This was a special episode where the contestants were mothers and home cooks. 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.
Nate Echelberger, Pastor of Gateway Church in Austin, TX (eliminated after the appetizer)
Melissa Campbell, Training Administrator from Los Angeles, CA (eliminated after the entrée)
Rique Uresti, Spin Instructor from New York, NY (eliminated after the dessert)
Marisa Biaggi, Content Producer and Strategist/PR from New York, NY (winner)
Notes: This episode featured home cooks. The contestants wore regular clothes during the competition but winner Marisa Biaggi received a Chopped chef's coat at the end, in addition to the prize money.
Fred Eric, Chef and Restaurateur, Fred 62, Los Angeles, CA (eliminated after the appetizer)
Natalie Cain, Line Cook, Red Rooster Harlem, Harlem, NY (eliminated after the entrée)
Chris Leahy, Executive Chef, Lexington Brass, New York, NY (eliminated after the dessert)
Brandon Boudet, Chef and Restaurateur, 101 Coffee Shop, Dominick's, Little Dom's, and Tom Bergin's Tavern, Los Angeles, CA (winner)
Notes: 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 Chopped judge Marcus Samuelsson.
Victor Vinson, Chef, U.S. Army (retired) / Personal Chef from Huntington Beach, CA (eliminated after the appetizer)
Judy Cage-McLean, Chef, U.S. Army (retired) / Caterer from Spring Lake, NC (eliminated after the entrée)
Jacoby Ponder, Chef, U.S. Navy (retired) / Personal Chef from Virginia Beach, VA (eliminated after the dessert)
Robbie Myers, U.S. Army (retired) / Senior Food Service Manager from Adams Center, NY (winner)
Notes: The contestants in this episode were retired members of the U.S. military with professional cooking experience. Each round featured an item that might be found in a military pantry.
Des Lim, Executive Chef, Trump SoHo, New York, NY (eliminated after the dessert)
Anup Joshi, Chef de cuisine, Tertulia, New York, NY (winner)
Notes: Chef Harriott cut herself in the appetizer round and put on a glove but removed it prior to plating, contaminating her dish in the process. After the other chefs gave their consent, the judges allowed her to bring the non-contaminated components of her dish from her station to the judges' table.
Dessert: kettle-style potato chips, black currant jam, red Anjou pears, Japanese mayonnaise
Contestants:
Tyler Bloch (age 14), from Jericho, NY (eliminated after the appetizer)
Molly Bhuiyan (age 17), from New York, NY (eliminated after the entrée)
Emma Scher (age 17), from Ridgewood, NJ (eliminated after the dessert)
Mikey Robins (age 14), from Philadelphia, PA (winner)
Notes: This was a special all-teen episode. The first round was extended to 30 minutes instead of the usual 20 minutes. The eliminated contestants each received a $1,000 gift card.
Lou Campanaro (charity: Philadelphia Animal Welfare Society) (eliminated after the entrée)
Joey Campanaro (charity: El Farro De los Animales) (eliminated after the dessert)
Kevin Rathbun (charity: Atlanta Community Food Bank) (winner)
Notes: The contestants were two pairs of brothers who competed together on Iron Chef America. They were competing head to head in this episode for a chance to win $10,000 for charity.
John Creger, Head Chef, Gallow Green, New York, NY (eliminated after the appetizer)
Isaiah Frizzell, Supper Club Chef, Feast Underground Supper Club, Los Angeles, CA (eliminated after the entrée)
Terri Wahl, Chef and Restaurateur, Auntie Em's Kitchen, Eagle Rock, CA (eliminated after the dessert)
Sharon Singelton, Caterer, Singlelicious Catering, Staten Island, NY (winner)
Notes: This was a Halloween-themed episode. During the appetizer round, Ted warned the chefs that the eel had to be fully cooked due to the toxic nature of the eel's blood if left raw.
Nicki Bogie, Culinary Instructor, The Fresh Air Fund, Fishkill, NY (eliminated after the dessert)
Derek B. Walker, Executive Chef, Bread and Roses Café, Venice, CA (winner)
Notes: Each of the competitors in this episode is a hero in their community. Judge Cheryl Barbara was the winner of the first school chef episode, Class Acts (in season 9).
Dessert: Douglas fir brandy, plum pudding, dried persimmon, chocolate Santa
Contestants:
Antonio Sabato Jr. (charity: Boys and Girls Club of Ventura) (eliminated after the appetizer)
Dawn Wells (charity: Terri Lee Wells' Discovery Museum for Children) (eliminated after the entrée)
Anthony Anderson (charity: United Negro College Fund) (eliminated after the dessert)
Teri Hatcher (charity: Juvenile Arthritis Association) (winner)
Notes: This special holiday episode featured 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.
Dessert: strawberry mints, salt bagels, cream cheese, cotton candy grapes
Contestants:
Roxy Belfiore (age 15), from Deptford Township, NJ (eliminated after the appetizer)
Matthew Wheelock (age 16), from Brooklyn, NY (eliminated after the entrée)
Simona Alomary (age 14), from Piscataway, NJ (eliminated after the dessert)
Hunter Zampa (age 13), from Stamford, CT (winner)
Notes: The contestants in this episode were teenagers competing to win a $40,000 scholarship to attend culinary school. The runner-up received a $20,000 scholarship, while the other two chefs each received a $5,000 scholarship. The contestants had 30 minutes in the appetizer round instead of the usual 20 minutes. Hunter Zampa is the youngest contestant to win a Teen Chopped episode. Judge Joseph Brown is from the culinary schools at The Art Institutes, which awarded the scholarships.
Andres Figueroa, Executive Chef, Antojeria La Popular, New York, NY (eliminated after the appetizer)
Gemma Gray, Executive Sous Chef, Andaz, West Hollywood, CA (eliminated after the entrée)
David Viana, Chef de Cuisine, Daryl, New Brunswick, NJ (eliminated after the dessert)
Alex Moreno, Executive Chef, Border Grill, Santa Monica, CA (winner)
Notes: The chefs were required to make tapas in each round— at least two dishes in the appetizer round, three in the entrée round, and two in the dessert round. Because of the change in format, the first round was 30 minutes instead of the usual 20 to allow proper time to make multiple dishes.
Sal DePaola, FDNY Firefighter (Engine 160) from Staten Island, NY (eliminated after the appetizer)
Antonia Donnelly, PFD Firefighter (Local 22) from Philadelphia, PA (eliminated after the entrée)
Robert Corbin, NFD Firefighter/Engineer from Nashville, TN (eliminated after the dessert)
Richard Fields, LAFD Captain from Los Angeles, CA (winner)
Notes: All the contestants in this episode were firefighters. Before starting the entrée round, Ted had the chefs light the saganaki with some alcohol and a lighter provided in the basket. The blow torch in the dessert basket was the first time a non-food item was featured in a basket.
Notes: All the contestants in this episode were grandmothers; some had experience in cooking professionally while others were home cooks. The contestants had 30 minutes in the appetizer round instead of 20. The meatloaf mix was made of a mix of veal, pork, and beef.
Jackie Joyner-Kersee, Charity: Jackie Joyner-Kersee Foundation (eliminated after the appetizer)
Charles Oakley, Charity: Share Our Strength (eliminated after the entrée)
Greg Louganis, Charity: Mending Kids International (eliminated after the dessert)
Brandi Chastain, Charity: Bay Area Women's Sport Initiative (winner)
Notes: Part one of a five-part competition for $50,000 for a charity of the winner's choice. The competitors in this heat were all athletes. The green juice included kale and ginger.
Carnie Wilson, Charity: Weight Loss Surgery Foundation of America (winner)
Notes: Part two of a five-part competition for $50,000 for a charity of the winner's choice. The competitors in this heat appeared on the show Rachel vs. Guy.
Entrée: spirulina chips, jumbo head-on shrimp, red pearl onions, ruby crescent potatoes
Dessert: chak-chak, wolf river apples, Camembert cheese, sour cherry nectar
Contestants:
Sassan Rostamian, Executive Chef, Sauce on Hampton, Los Angeles, CA (eliminated after the appetizer)
Ryan Costanza, Chef de Cuisine, Post & Beam, Los Angeles, CA (eliminated after the entrée)
Bryon Freeze, Executive Chef, Circa, Los Angeles, CA (eliminated after the dessert)
Elderoy Arendse, Executive Chef, Tender Greens, Los Angeles, CA (winner)
Notes: Each contestants is a chef from Los Angeles, California. Given the simplicity of the appetizer basket, Ted advised the chefs to focus on creativity in the first round.
