For nearly two decades and over 300 episodes, Top Chef has captivated viewers, bringing to the forefront some of the most talented chefs from across the region.
Many past winners have gone on to open MICHELIN-recognized restaurants, including Hosea Rosenberg (Blackbelly Market), Paul Qui (Pao), Jeremy Ford (Stubborn Seed), Stephanie Izard (Girl & The Goat), Richard Blais (Four Flamingos), and Joe Flamm (Rose Mary). Adding in all Top Chef contestants, that number is even larger.
Now in its 22nd season, Top Chef: Destination Canada brings the competition to Canada for the first time.
In this season's first episode, the show honored the foodie city of Toronto, where longtime judge Gail Simmons was born and raised. The first challenge focused on local ingredients and referenced Toronto's nickname "The Six," an homage to its six original areas: Old Toronto, Scarborough, Etobicoke, York, North York, and East York–each with its own unique food history.
With a thriving culinary landscape rooted in quality ingredients, local tradition, and global inspiration, Toronto is the perfect place to host Top Chef. The city's cuisine showcases so many global cultures, from Two Star Japanese omakase to harder-to-find Egyptian, Creole, and Georgian spots serving affordable delicacies at an exquisite level. Sustainability is also a top priority in Toronto, spearheaded by local pioneers like farm-to-table Green Star White Lily Diner. And of course, Canadian classics like poutine.
Equipped with some of the best ingredients and surrounded by no shortage of global culinary inspiration, chefs from this season have been performing at an impressive level, with some receiving positive feedback from guest judges like Daniel Boulud.
Below, we have gathered this season’s chefs who have ties to MICHELIN Guide restaurants around the U.S. and Canada.
The Coach House by Wazwan
Chicago, IllinoisZubair Mohajir, Founder and Executive Chef
Chef Zubair Mohajir's culinary respite is a delicious and welcome surprise. The small, intimate, and historic "coach house" brings a myriad of new flavors and layers of complexity to the cuisines of both South and Southeast Asia. Born in India and raised in the Middle East, before settling down in Chicago with his family, he pivoted from finance to his true calling—cooking.
Inspector notes: “Pickling and fermentation play a vital role on the menu, as evident in the array of achars. Most recently, we were enticed by a pavé of sweet potato with a dry spice rub (molaga podi) as well as fara (dumplings) with beet butter and earthy shiitakes. Desserts, like ube jalebi soaked in saffron syrup and served with pistachio ice cream, speak of worlds colliding and has palates tingling.”
Monteverde
Chicago, Illinois
Bailey Sullivan, Chef Di Cucina
Expect the restaurant to be packed to the last dining counter stool by 5:30 P.M. Then again this is prime seating, because behind that wood-grain bar lies the pasta station where sheets are rolled, cut, and hung to dry. Its signature Italian cooking—or cucina tipica as the menu lists it—is what draws crowds.
Inspector notes: “That said, this menu is about more than just pasta, beginning with an extraordinary yet humble vessel displaying bundles of cabbage leaves stuffed with herbed breadcrumbs, mushrooms, and porcini Bolognese. Subbing whey for water in the cacio whey pepe delivers a slight tang and added creaminess, and the al dente pasta, tossed in Pecorino Romano and finished with a four peppercorn blend, is spot on.”
North Pond
Chicago, IllinoisCésar Murillo, Executive Chef
In the heart of Lincoln Park, find this comfortable dining room that originally started out as a warming shelter for park ice skaters. Rustic exposed brick and views across that gorgeous eponymous pond with the city skyline just beyond set the stage for Chef Cesar Murillo, who cooks with the seasons and layers on global inflections that lean Latin and Asian.
Inspector notes: “The tasting menu is approachable in length and variety, showcasing a creative range from tuna tartare with chicharron to agnolotti with maple-sunflower cream. One course even featured tomatoes and herbs grown from the restaurant’s very own rooftop garden. For the main course, look forward to wagyu, usually grilled and adorned with clever touches like buttermilk cream and shiso sauce.”
Press (One Star)
Saint Helena, CaliforniaVincenzo "Vinny" Loseto, Chef de Cuisine
With a bucolic location off Highway 29, Press enchants with a fireplace and lofty ceilings, and the well-to-do crowd marvels at the decorative ceramic clock sourced from a bygone NY train station. This modern American dining room exudes all the Wine Country vibes, and just so happens to boast the largest collection of Napa wines in the world.
Inspector notes: “Chef Philip Tessier is equally inspired by the location, delivering contemporary, Californian dishes such as Kusshi oysters with whipped horseradish; citrus-cured snapper with yuzu curd; and white truffle risotto that is simply sophisticated. A flawlessly smooth quenelle of chestnut-cognac ice cream sitting over a cloud-like mound of coconut flavored whipped cream is just one of the memorable desserts.”
Riley’s Fish and Steak
Vancouver, CanadaYing Gao, Founding Executive Chef (2022 - 2024)
Located in the heart of downtown's waterfront, Riley's Fish & Steak lures guests with stunning views and a polished nautically informed interior that pours on the glamour. Don't let the high rollers and spendy tourists turn you off; the staff's warmth and the kitchen's precise techniques will charm you in no time.
Inspector notes: “Dishes that may seem tried-and-true are far from ho-hum. Take the Louie salad, for instance, with Baby Gem lettuce bested with beautiful lump crab, crunchy onion rings, creamy avocado and Thousand Island dressing—it's refreshing and satisfying. Then, fish and chips is surprisingly light yet savory, thanks to the ultra-crisp batter. Charred broccolini with an herbaceous and citrus-forward gremolata is a virtuous side dish.”
Yangban Society
Los Angeles, CaliforniaKatianna Hong, Chef and Owner
Katianna and John Hong are behind Yangban Society, where black walls and dim lighting lend an industrial chicness to the space. It's softened by flowing paper shades covering the lights and plenty of greenery, including against the walls and grafted to tree stumps.
Inspector notes: “Modern Korean-American cooking is given the spotlight here, with dishes like lush golden Hokkaido scallop toast that's indulgent thanks to a liberal slathering of brown butter and a surprising touch of grated egg. Then, delicate ocean trout in a terrific beurre blanc balanced with white kimchi is offset by hand-torn dumplings for a dish that delights. Yangban wings are double fried for an exquisitely crispy crust that's boosted with a sweet glaze.”
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