{{Color box|hotpink|border=darkgray}} (WINNER) The chef won the season and was crowned Top Chef.

{{Color box|gold|border=darkgray}} (RUNNER-UP) The chef was a runner-up for the season.

{{Color box|limegreen|border=darkgray}} (WIN) The chef won that episode's Elimination Challenge.

{{Color box|cornflowerblue|border=darkgray}} (HIGH) The chef was selected as one of the top entries in the Elimination Challenge, but did not win.

{{Color box|tomato|border=darkgray}} (LOW) The chef was selected as one of the bottom entries in the Elimination Challenge, but was not eliminated.

{{Color box|lightgray|border=darkgray}} (OUT) The chef lost that week's Elimination Challenge and was out of the competition.

{{Color box|white|border=darkgray}} (IN) The chef neither won nor lost that week's Elimination Challenge. They also were not up to be eliminated.

Episodes

{{Episode table|background=#006400 |overall= |season= |title= |airdate= |country=Canada |episodes=

Quickfire Challenge: A four-part "culinary skills" challenge led by Mark McEwan.

• Round 1: Peeling pearl onions
• Round 2: Peeled and diced butternut squash
• Round 3: Breaking down a duck
• Round 4: The two remaining chefs were given 25 minutes to prepare a dish from the ingredients prepared in the first three rounds.
  • WINNER: Mark
  • RUNNER-UP: Jesse

Elimination challenge: The chefs must create a dish inspired by a signature dish from one of four guest chefs and judges. The four chefs were McEwan (Bymark Burger), Susur Lee (Curry Roasted Chicken), Rob Feenie (Sake & Maple-Cured Sablefish, Braised Oxtail, Ginger and Soy Cream), and Anne Yarymowich (Montreal classic Tourtière).

• WINNER: Jinhee (Maple Lime-Glazed Chicken Thigh with Lemongrass Curry)
• ELIMINATED: Felix (tourtière)

Guest judges: Susur Lee, Rob Feenie, Anne Yarymowich, Mijune Pak, Chris Nuttall-Smith and Janet Zuccarini (elimination only)^[3][4]

Quickfire Challenge: Each chef was given the same ingredients and 40 minutes to make a dish with as little food waste as possible. The winner would get the season's only immunity, to be used at any point in the successive four episodes.

• Top: Mark, Ross, JP
• Bottom: Nathan, Jinhee
  • WINNER: Ross (Pan-Seared Branzino in a Pesto Puree with Compressed Radish & Artichoke Vinegar)

Elimination challenge: The chefs were assigned a dish inspired by one of Canada's major farm exports: dairy, egg, vegetable, fruit or grain.

• WINNER: Matt (Beer-Braised Savoury Grain Stew with Rye-Marinated Duck)
• ELIMINATED: Nathan (Poached Egg with Hollandaise, Trout Eggs & Cured Salmon on Roasted Cabbage)

Guest judges: Danny Bowien (quickfire only), Lynn Crawford and five farmers (elimination only)^[5][6]

Quickfire Challenge: The chefs are tasked with combining two food trends (one ingredient and one presentation style) to create a new dish.

• WINNER: Matt (Kimchi Foie Gras Dumpling in Kimchi Broth With Grated Shitake Mushroom)

Elimination challenge: Three-course Mexican meal, based on one of four regions of Mexico. Each course will be prepared by three of the chefs.

• WINNER: JP (Mango Custard)
• ELIMINATED: Ivana (chocolate dessert)

Guest judges: Peter Meehan (quickfire only), Carlos Gaytan (elimination only)^[7][8]

Quickfire Challenge: Each chef had to teach a culinary student how to make their signature dish without being able to see the student's progress.

• WINNER: Matt (Gochujang-Marinated Ribeye with Burnt Cauliflower and Mint Puree)

Elimination challenge: "Restaurant Wars", where the chefs are split into teams and must run a successful "restaurant". Two of the three eliminated chefs are picked to round out each team, with the winning team member able to re-enter the competition.

• Team 1: Matt (c), Darren, JP, Jinhee, Nathan
• Team 2: Ross (c), Elia, Mark, Jesse, Felix
• WINNER: Matt (red fife noodles with lobster and bacon and kimchi)
• ELIMINATED: Elia (tuna with blueberries and passion fruit, green mango ice cream with chocolate), Felix (front of house)

Guest judges: Ruth Reichl (elimination only)^[9][10]

Quickfire Challenge: Each chef randomly selects two spices and must make a dessert.

• WINNER: Matt (Sriracha Beignets, Burnt Orange Jalapeno Ice Cream and Caramelized Banana With Bone Marrow Caramel)

Elimination challenge: At an ice hockey arena, the chefs are paired together based on the "iconic" Canadian food they had randomly chosen: pork, beef, lobster and salmon. Each pair must make "stadium food".

• WINNER: Jinhee (dumplings), Nathan (pork belly)
• ELIMINATED: Jesse (salmon tartare with wasabi peas and caviar in a cone), Matt (gochujang-glazed salmon bibimbap over rice with pickles and edamame)

Guest judge: Rob Gentile (quickfire only)^[11][12]

Quickfire Challenge: Fried chicken and a side.

• WINNER: Jinhee (Fried Chicken with Anchovy Glaze and Mango, Carrots and Compressed Cucumber)

Elimination challenge: Pizza inspired by a randomly chosen country

• WINNER: Ross (German Speck, Onion, Mushroom & Gruyere Pizza)
• ELIMINATED: Darren (seafood pizza with a side of pickled mackerel)

Guest judge: Nicole Gomes (quickfire only), Evan Funke (elimination only)^[13]

• WINNER: Nathan (Champignons Au Vin)

• WINNER: Mark (Kilawin: ahi tuna with XO sauce, cilantro jus, apple kombu relish, crispy nori and smoked oil)
• ELIMINATED: Nathan (withdrew from competition)

Guest judge: Amanda Cohen (quickfire only), Dustin Gallagher (elimination only)^[14]

Quickfire Challenge (double elimination): Recreate a dish that had failed in a previous round and improve it

• WINNER: Mark (Roasted Lamb Saddle with Bread Emulsion, Blistered Tomatoes & Apricot Relish)
• ELIMINATED: JP (ravioli in brodo: chicken and chicken liver stuffed ravioli in clarified broth), Jinhee (birch shrub and lemongrass-marinated duck with coconut red curry and frozen foie gras)

• WINNER: Ross (moose heart tartare, whelk skewer and cod chitlin with capelin gold leaf; sea urchin and torn diver scallop with dashi and dried seaweed; skin on pan-roasted cod with onion soubise, charred onions, leek and sea urchin beurre blanc; wild hare and partridge with partridge heart, artichoke purée, winter chanterelles and glazed beet; roasted parsnip cream with parsnip chip, whisky-compressed apples and creeping snowberries)
• ELIMINATED: Mark (kusshi oyster with dill oil, smoked crème fraîche and pickled shallots; beef tartare with charcoal mayonnaise, tomato bacon jam, iceberg lettuce and toasted bread; cured tuna with truffle soy, cilantro relish, crispy nori, salted cucumber and shaved white truffles; seared duck and scallop with rose petal xo, bbq jus and fried rice; Halo-halo with coconut sorbet, pandan syrup, coconut and grassroot jelly, toasted coconut and crushed iced tea)

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References