In the Season 12 finale, the final two Chefs face off in the final challenge, and for the first time in a finale… Restaurant Wars! Each will unveil a bold, fully realized dining experience that showcases their culinary vision, voice, and identity

In this episode, the chefs start off with a Quickfire that challenges them to create a dish inspired by popular Canadian movies (Porky’s, My Big Fat Greek Wedding, Naked Lunch, Bon Cop/Bad Cop). For their Elimination Challenge, the chefs are invited to have breakfast with Chef McEwan and discuss his favourite foods. Later, the chefs must use that information to create a special family style meal for Mark and some very close friends.

In this episode, the chefs are challenged to take haute cuisine to the street. For the Quickfire Challenge, the chefs create two distinctive dishes with international flair that can be served from a street cart in Toronto’s Nathan Phillips Square. In their Elimination Challenge, the chefs choose from a selection of seafood to create three distinct dishes in a very short period of time.

In the Quickfire Challenge the chefs must create a dish using only a certain number of ingredients as determined by a knife pull. For the Elimination Challenge, the chefs must create an amazing dish that could easily be recreated by the everyday Loblaws customer using a specific number of President’s Choice™ signature products. The chefs serve their creations to a group of everyday Loblaws shoppers.

In the Season 12 premiere, 10 new Chefs are introduced at Toronto’s historic St. Lawrence Market.

In the series debut, viewers meet the 16 chefs who will compete for the title of Canada’s Top Chef. The first Quickfire Challenge of the season tests their kitchen prowess in a heated culinary skills tournament. In the Elimination Challenge, head judge Chef Mark McEwan challenges the competitors to create a dish that tells a story of who they are.

Chefs race through a high-speed pasta Quickfire before catering a special event celebrating the 25th anniversary of the imagineNATIVE Film Festival

In the Quickfire Challenge, the chefs must make a decadent dessert for one of the stars of The Real Housewives of Vancouver, Jody Claman. In the Elimination Challenge, Jody asks the chefs to create luxurious and decadent party food for a garden party she is hosting for her friends from The Real Housewives of Vancouver.

In the Quickfire Challenge, the chefs must create the ultimate Vegan dish for the host of George Stroumboulopoulos Tonight, George Stroumboulopoulos. In the Elimination Challenge, the chefs break into different groups and they must create dishes for different food service categories. The categories match the different operations of Senses Restaurant within their home at the SoHo Metropolitan Hotel. Guest judge for this challenge is internationally acclaimed chef and restaurateur Daniel Boulud.

The Judges step out from behind the table to become sous-chefs for a very special Quickfire Challenge. Then, the final four must make a critical choice: cook with humble ingredients and have time on their side or splurge on premium ingredients

In the season debut, Host Eden Grinshpan and Head Judge Mark McEwan welcome 12 chefs from every corner of the country to compete in the most prestigious cooking competition in the country, battling it out for the biggest prize in Top Chef Canada history and the coveted title of Canada’s Top Chef. In the season’s first Quickfire Challenge the chefs must create their “Desert Island Dish” – the one dish they would want to eat every day if they were stranded on a desert island for the rest of their life. In a Top Chef Canada first, the chefs with the best four dishes will earn a game changing special advantage. Later in the Elimination Challenge, the chefs draw inspiration from the dawn of a new decade, tapping into the pulse of culinary trends to create dishes that speak to the future of food. At Judges Table, reality sinks in when the chefs face the first elimination of the season.

For the Quickfire Challenge, Chef McEwan puts on his chef whites and cooks up an amazing dish in record time. Then the chefs need to make a dish that rivals Chef McEwan’s creation in the same amount of time – it is the reverse quickfire. For their Elimination Challenge, the chefs create canapés for a cocktail party in support of Canada’s National Ballet School. Guest judge is Canadian ballet star Rex Harrington.

Bonjour Quebec! In the season eleven finale, the three remaining Chefs head to renowned Canadian culinary destination, Montreal. The high-stakes Quickfire challenges the Chefs to re-invent an iconic Montreal staple: Poutine, a smoked meat sandwich, or a Montreal-style bagel! Esteemed Guest Judges Frederic Morin and Antonio Park help decide which competitor gets sent home. Then, after a shop at Jean-Talon Market with Season 8 Winner and Montreal native Francis Blais, the final two Chefs cook the most important meal of their lives, serving a five-course progressive tasting menu and battling it out for the title of Canada’s Top Chef.

For the Quickfire Challenge, the chefs battle it out in a burger war to create the ultimate Top Chef burger and in the Elimination Challenge, they take flight. Each chef must create a multi-course meal for Air Canada’s Executive First Service – and they need to serve it on board an Air Canada 767 aircraft. Joining the judges is James Beard Award winning Chef Charlie Palmer.

In this Quickfire Challenge, resident judge Shereen Arazam tests the chefs on their ability to properly create and price a dish in the first ever Top Chef Canada auction. Later in the Elimination Challenge, Shereen gets the chefs to help her with the menu for a surprise wedding shower for Top Chef Canada host Lisa Ray. Season one Chef Andrea Nicholson is guest judge.

The Chefs explore their sweet and savory sides in the Quickfire Challenge, where they must create a dish that can pair with an espresso beverage served with either breakfast or dessert. Then, it’s time for the first ever Top Chef Canada Gala Fundraiser. The Chefs are challenged with preparing 225 servings of the perfect hors d’oeuvre for over 150 guests at this exciting event to support a not-for-profit that gives back to the hospitality and restaurant industry.

In the historic Season 11 premiere, Top Chef Canada celebrates the Canadian culinary scene taking its place on the world stage. Ten Chefs from across Canada are welcomed into the biggest culinary competition in the country. There’s no time for introductions as Host Eden Grinshpan reveals that the first challenge of the season will be Restaurant Wars! Immediately thrown into chaos, the Chefs are split into two teams, and must create a unique restaurant concept and cohesive menu that opens to the public in less than 24 hours. And judging this meal is a table of Canada’s first Michelin-starred chefs, bringing the competition to a whole new level.

In a playful Quickfire Challenge, Chefs flip expectations by transforming sweet ingredients into savoury dishes. For the Elimination Challenge, they must create a fully immersive dining experience inspired by elemental worlds

In the Quickfire, Chefs are challenged to spotlight iconic Canadian ingredients while creating elevated dishes using McCain fries. Then the chefs pair up for a Bocuse d'Or-inspired Elimination Challenge

For the Quickfire Challenge, the Chefs are celebrating Tim Horton’s 60th anniversary by creating a dish inspired by their Canadian hometowns, with a chance to be featured on Tim Horton’s menu. Later in the Elimination Challenge, the Chefs are challenged to make a Top Chef quality dish while working with unique and sustainable ingredients that Judge David Zilber predicts will be in the pantries and fridges of chefs in the future.

In the final episode, the chefs head to Calgary, Alberta and face-off for the title of Canada’s Top Chef. Connie DeSousa and Jann Arden join the Judges' Table.

In the Quickfire Challenge, the chefs must create their own take on a coffee shop staple – the donut. For the Elimination Challenge, the chefs need to create a healthy and balanced meal for a local roller derby match. Joining at judges table is Chef Elizabeth Falkner (The Next Iron Chef: Redemption) and WWE superstar Trish Stratus.

In the Quickfire Challenge, Chefs must balance contrasting flavour profiles. In the Elimination Challenge, competitors create date night dishes for the loved ones of the judges. The final 4 will head to a popular international food destination.

In a snack-sized Quickfire, the Chefs must create the ultimate energy-boosting bite and pair it with a protein shake. Then, they cook dishes inspired by cherished family traditions - only to be met with an emotional surprise

In the Quickfire Challenge, the chefs put their taste buds to the test in a head-to-head taste-off and in the Elimination Challenge, the chefs must come up with their take on what Canada’s New National Dish should be. Guest judging is David Rocco, host of David Rocco’s Amalfi Getaway.

For the season’s first Quickfire Challenge, the Chefs go back to basics in this very special Skills Race, featuring Guinness World Record Holder and former Top Chef Canada finalist Wallace Wong. Later, while cooking at Judge Janet Zuccarini’s first restaurant Trattoria Nervosa, the Chefs showcase their unique culinary styles by creating a dish inspired by a major 'first' in their life.

The Chefs' palates are put to the test at the Top Chef Canada Taste Test Tournament. Then, it's time for Restaurant Wars! The Chefs battle it out in two teams to create an unforgettable restaurant experience. The pressure is on to impress Top Chef U.S star Gail Simmons who joins the Judging panel

In the milestone tenth season premiere, host Eden Grinshpan and judge Janet Zuccarini welcome 11 Chefs from across Canada to compete in the most prestigious cooking competition in the country. In the season's first Quickfire Challenge, the Chefs will put their skills to the test in a skills race that takes us back to Season 1. A new twist is introduced that shakes up the competition. Later, the Chefs must impress new judge David Zilber and re-imagine a dish that has changed their life

Head Judge Mark McEwan puts on an apron and shows the competitors how it’s done in a Quickfire Challenge that tasks them with creating a wine paired dish under serious time constraints. Later, in the penultimate challenge of the season, the final five chefs have one last chance to serve up a grand slam dish worthy of earning them a spot in the finale.

It’s the Finale! First, the final four chefs go head-to-head-to-head in a high-stakes Quickfire Challenge which will determine who goes on to the finals. At the majestic Omni King Edward hotel, it’s a course to course Elimination Challenge as the chefs battle to serve meals of a lifetime to the table of Top Chef Canada resident judges. Only one chef will win it all and become Canada’s Top Chef.

In this episode, the chefs go whole hog as they work with a favourite ingredient – PORK. For the Quickfire Challenge, the chefs must properly butcher a whole pig. In the Elimination Challenge, the chefs use the same pork they butchered to create dishes at George Brown Chef’s School for a cocktail party in support of Food Banks of Canada. Senior students from the Chef’s School at George Brown lend a helping hand.

In this episode, the chefs recreate their version of the classic Canadian snack food poutine for the Quickfire Challenge. Later, they dive deep into the world of classic French cuisine. Each must prepare a ten-course menu that features classic French proteins for an internationally-acclaimed French chef and restaurateur.

The remaining chefs compete in the classic Top Chef Blindfold Taste Test for the Quickfire Challenge. Later, the chefs divide into teams to create a traditional Russian Zakusky – tapas style meal – using pure filtered vodka.

The season culminates with the final four chefs facing off by creating the most important meal of the competition: a progressive five-course tasting menu that they will serve in the epicenter of luxury at The Four Seasons Hotel in Toronto, Ontario. In a surprising twist, only two chefs will serve their full menu but one chef will win it all and become Canada’s Top Chef

In the Quickfire Challenge, the chefs must create a dish using the secret ingredient, All Bran Cereal. During the Elimination Challenge, the chefs must create a special occasion menu for a group of couples celebrating a special anniversary. The chefs are split into three different groups and must create a selection of appetizers, mains and deserts that are described as “Familiar Food with a Twist.”

In the signature Top Chef challenge, Restaurant Wars, the chefs are tasked with creating a restaurant concept, menu and performing a full service for a restaurant full of discerning diners. The remaining chefs are split into two teams of four and each given a section of Chef McEwan’s popular Toronto eatery Bymark to debut their menus. In the Quickfire Challenge, the chefs join forces to compete in the ever challenging Blind Fold Relay Race.

In this episode, the chefs draw inspiration from the Canadian landscape. For the Quickfire Challenge, the chefs create three distinctive Porter Airline snack boxes for the commuter airline’s consideration to serve in flight. For their Elimination Challenge, the chefs must choose a distinct region of Canada and create a day’s worth of meals from their chosen region. Regions featured include: BC Interior, Wild Rose Country, The Prairies, Ontario Greenbelt, La Belle Province, and the Maritimes.

In the final episode, the remaining chefs are first challenged to create a BBQ beach picnic for a group of hungry volleyball players using Richard’s, Red, White and Dark Beers. In their final Elimination Challenge, the chefs must create a multi-course meal of their own design. The chefs are given a secret ingredient upon arrival at the restaurant. The winner of this very important meal is declared Canada’s Top Chef.

With a focus on food from around the world, the chefs must create their own unique salad for the Quickfire Challenge.

In a special Quickfire Challenge the chefs get a helping hand from mini-sous chefs from The Boys and Girls Club of Canada; the chefs tackle the seemingly simple task of making fresh pasta, leading to an unexpected twist that rocks Judges Table.

Diving into their next QuickFire Challenge, the chefs challenge conventions by combining two unlikely ingredients: seafood and cheese. Top Canadian cheese purveyor and owner of Toronto’s famed Cheese Boutique, Afrim Pristine, joins to judge this ultimate grilled cheese challenge. Later, in the Elimination Challenge, chefs take inspiration from the land of forests and fjords to create an authentic Nordic feast. It’s a star-studded tasting table at the beautiful Toronto Islands as the chefs are judged by the owner of Red Rooster in Harlem, New York City, Swedish-raised culinary icon Marcus Samuelsson and Executive Chef at New York City’s Two Michelin-Starred Scandinavian restaurant Aquavit, Chef Emma Bengtsson.

In this QuickFire Challenge, Iron Chef superstar judge Chef Morimoto puts the remaining chefs to the test to see what they can whip up using Canadian lentils. For the Elimination Challenge the chefs face off in Restaurant Wars – the ultimate test for any chef. In this full-throttle battle, only one team can prevail. Joining Lisa, Mark and Chef Morimoto is guest resident judge Chef Lynn Crawford.

It’s a shuck off! In the QuickFire Challenge, the chefs face-off in a culinary skills tournament featuring fish filleting, shallot dicing, and oyster shucking. In the Elimination Challenge, the chefs set off on a round-the world culinary adventure to cook dishes inspired by some of the world’s most famous street food markets. Chef Susur Lee is guest judge and joins the resident judges and a crowd of 75 for a Top Chef Canada pop-up street market at Toronto’s Artscape Wychwood Barns.

It’s time for Takeout Wars! In a twist on the classic Top Chef Canada challenge, the chefs battle it out in two teams to create an unforgettable takeout experience featuring contact-less pickup for the public and delivery direct to Janet Zuccarini’s home for the judges.

After receiving heartfelt video messages from their mentors, the final five chefs are challenged to create a dish using ingredients packed for them by those same mentors. In their Elimination Challenge, the chefs must use the art of deception to create hors d'oeuvres that look like one dish but are actually something completely different. Guest judge Chef Derek Dammann joins Mijune, Janet, Mark and Eden at the table to taste these deceiving delicacies.

It’s a mash-up of trends in this Quickfire Challenge where the nine remaining chefs must create dishes that combine up two of the hottest food crazes of the moment. Judging is food writer and culinary trend-setter Peter Meehan. Later in the Elimination Challenge, the chefs go on a culinary voyage creating an authentic fine-dining feast inspired by eight different regions in Mexico. Master of Mexican cuisine, Top Chef U.S. veteran and Michelin-starred chef Carlos Gaytan is on hand to offer expertise and joins the spicy tasting table.

In the QuickFire challenge the chefs go back to their culinary roots to be tested by guest judge Chef John Higgins on the five French mother sauces. And later in the Elimination Challenge, the chefs are split into two teams to create three-course progressive menus showcasing the diverse and decadent flavours of Middle Eastern cuisine. Acclaimed cookbook author and master of middle-eastern cooking Sabrina Ghayour joins as guest judge at Diwan, Chef McEwan’s restaurant in the Aga Khan museum.

In a very special QuickFire Challenge, Top Chef Canada pairs with the Boys and Girls Clubs of Canada’s Kid Food Nation to challenge the chefs to take an ingredient that kids normally hate and use it in a dish that any kid would love. The chefs must please some very particular palates including Top Chef U.S. All-Star winner, acclaimed chef/owner of Juniper & Ivy in San Diego, Calif. and father or two, Richard Blais. It’s a food hall takeover and in this Elimination Challenge, teams of two must take a restaurant concept and translate it into a high-quality, fast-casual dining experience for 150 patrons at Toronto’s Assembly Chef’s Hall. A double-elimination has everyone on edge as both chefs on the losing team are sent home.

In the Quickfire Challenge, the chefs come face-to-face with Noma's Director of Fermentation David Zilber and in the Elimination challenge the chefs highlight ingredients from PEI.

In the high stakes Quickfire Challenge, the chefs must create an inspired breakfast dish using 100% cow’s milk cheese from the Dairy Farmers of Canada. For the Elimination Challenge, the chefs host an art gallery cocktail party where they serve hors d’oeuvres that use cheese to paint a picture of their teammate.

It’s Restaurant Wars! For the first time in Top Chef Canada history, the entire episode is dedicated to this marquee challenge. In part one, two chefs put their finesse to the test in a head-to-head culinary skills test to pick the members of their restaurant wars teams. In part two, the chefs head to the top of the CN Tower, 1,100 ft. in the air, to create their ultimate restaurant concept. With a $10,000 prize on the line and veteran New York Magazine, James Beard award-winning restaurant critic Adam Platt on board as guest judge, stakes are at an all-time high.

At the heart of French cuisine are the decadent flavours of butter, cream and cheese, but in this final-five QuickFire Challenge, the chefs are challenged to recreate the richness of classic French dishes using only plant-based ingredients. Judging this French-Vegan challenge is acclaimed New York City chef Amanda Cohen. Later, it’s the guy with the smile! Top Chef Canada: All-Stars alumni Dustin Gallagher is back to judge the Elimination Challenge where chefs must create canapés that pair with California wines and serve them to an exclusive cocktail party of 65 guests.

In the QuickFire Challenge, the chefs fly blind and pick ingredients without knowing that they will be using them to make….ice cream! Later, in the Elimination Challenge, the All-Stars go deep underground to serve decadent late night eats to a crowd of 100 on the platform of Toronto’s Lower Bay subway station. Guest Judge Chef Grant van Gameren is on hand to determine who’s aboard and who will get left behind.

In the QuickFire Challenge, the chefs must create their All-Star interpretation of what is becoming the most important meal of the day…brunch! For the Elimination Challenge, the chefs create All-Star quality dishes inspired by Canadian cities. Joining as guest judge is iconic Canadian Chef Lynn Crawford.

The chefs are in knots for the QuickFire Challenge with Top Chef Canada season three winner Matthew Stowe who returns to judge the first ever Top Chef three-legged cook-off. The Elimination Challenge takes the chefs to the big leagues to cook for Toronto Raptors forward Amir Johnson at Real Sports Bar and Grill. In this challenge, the chefs must create their take on fine dining using classic snacks found at sports venues.

Top Chef Canada All-Stars winner Nicole Gomes is back in the kitchen to judge the Quickfire Challenge where the chefs put a new spin on an old favourite, fried chicken. Later, in the Elimination Challenge, the chefs have to take the flatbread food revolution and give it international flair, creating pizzas inspired by countries as diverse as Korea and Turkey. From L.A.’s hottest new restaurant Felix, Chef Evan Funke is on hand to determine who gets the dough.

In this QuickFire Challenge, YouTube sensation Josh Elkin stops by to challenge the remaining chefs to create All-Star dishes using Krave Jerky. For the Elimination Challenge, the chefs must take an important moment in Canadian history and make a dish worthy of Canada’s 150th birthday. Chef Jeremy Charles is guest judge as the All-Stars serve their historic meals at the Royal Ontario Museum.

The chefs are thrown for a loop in the Quickfire Challenge when they find out they must transform diner classics into plant-based plates. In the Elimination Challenge, the chefs compete in teams to create harvest-inspired baskets served to the judges at a Top Chef Canada picnic.

In the season debut, the 16 chefs arrive in Toronto where they meet for the first time and size up the competition. For their first Quickfire Challenge, head judge Chef Mark McEwan puts the chefs’ skills to test in a culinary relay race. Later in the Elimination Challenge, the chefs must recreate the very first dish that inspired them to become a chef. Chef Chuck Hughes (Chuck’s Day Off) joins as guest judge.

The QuickFire Challenge gets slippery as the chefs dig deep into a giant bowl of noodles to find a specific ingredient they must use in a noodle-inspired dish. In the Elimination Challenge, the chefs pair off to create dishes for an Asian family style meal. In both challenges, the chefs compete to impress the legendary Chef David Chang of the Momofuku Restaurant Group who joins as guest judge.