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The smash hit series Top Chef Canada is back for a fourth season and it’s the most extreme season ever! Fourteen of Canada’s best and brightest chefs will face off in a series of adrenaline-pumping challenges that will test them mentally, physically and emotionally. For the first time ever, an equal number of men and women compete for the title of Canada’s Top Chef and $100,000 in the ultimate battle of the sexes showdown. At the centre of the gruelling competition is critically acclaimed chef and restaurateur Mark McEwan who resumes the role of head judge. Joining Chef McEwan at the Judges’ Table are internationally acclaimed actress and series host Lisa Ray and no-nonsense L.A. restaurateur Shereen Arazm, who returns as resident judge.
Produced by Insight Productions, Top Chef Canada airs Mondays at 9 p.m. ET/10 p.m. PT beginning March 10 on Food Network Canada.
In the QuickFire Challenge, the chefs face off in a culinary skills tournament featuring the ever-versatile egg. Things speed up in the Elimination Challenge as the chefs head to the racetrack where they create southern style street food for a group of race fanatics. The chefs prove who can cut it in the fast lane in this daring, high-speed challenge. Joining the judges table is Zane Caplansky and Chef Pino Posteraro.
This episode’s hot and spicy QuickFire Challenge requires the chefs to showcase peppers that vary in intensity based on the Scoville Heat Scale. The competition gets even hotter in the Elimination Challenge as the chefs cook a buffet meal for Toronto’s Bravest at the Toronto Fire Academy – but they must first rescue their ingredients from a burning building. This action-packed challenge pits men against women to find out who can take the heat. Chef Roger Mooking joins as guest judge for both challenges.
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.
In the QuickFire Challenge, the chefs are tasked to create a delectable dish using extreme and weird ingredients such as crocodile, cactus, crickets, mealworms, corn smut, and bull testicles. Food adventurer Bob Blumer stops by to judge which chefs have the strongest dish – and stomach. Later, a medieval food battle takes place at Casa Loma for the Elimination Challenge in which the chefs must create food fit for a king at a castle garden party. Guest judge is Chef Hugh Acheson and guest resident judge is Chef Lynn Crawford.
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.
In the QuickFire Challenge the chefs are “as cool as a cucumber” after they’re tasked with creating a dish based on a popular food idiom for guest judge Chef Wylie Dufresne. In the Elimination Challenge, the chefs head back to school to create a healthy lunch buffet using only real wholesome foods. Chef Chuck Hughes and Top Chef Canada season 3 runner-up Danny Smiles guest judge to determine who has an A+ dish.
In the season debut, 14 of the country’s best chefs arrive in Toronto to compete in Canada’s biggest and best culinary competition for the most extreme season yet. The culinary frenzy begins with the first QuickFire in which head judge Chef McEwan pairs the chefs up in a prep-and-cook relay race. Later, the Elimination Challenge marks the first Battle of the Sexes Challenge in which the men and women go head-to-head to create a five course tasting menu at the SoHo Met Hotel. Chef Susur Lee serves as guest judge and Chopped Canada host Dean McDermott and wife Tori Spelling join for this gender-themed cook off.
The Top Chef Canada finale is here and the chefs make a Bond-style entrance as they drop into the final location to create the meal of a lifetime. Only one will win it all and take home the title of Canada’s Top Chef.
In the QuickFire Challenge, the chefs must create the best cookies ever for Chef Duff Goldman from Food Network’s Ace of Cakes. In the Elimination Challenge, the final five chefs head to the Ontario Science Centre in an experimental challenge that explores molecular gastronomy as they create one last dish before the finale. Chef Susur Lee returns 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.
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.
In the Quickfire Challenge, the chefs must create a dish inspired by a classic cocktail. For their Elimination Challenge the chefs head to the Toronto Zoo where they work as a team to create a special tasting menu inspired by different regions and animals. The winner of Top Chef: Las Vegas, Chef Michael Voltaggio, joins as guest judge.
In the Quickfire Challenge, the chefs must create a dish using the contents of an MRE (Meal Ready to Eat) for the star of the hit TV series Survivorman, Les Stroud. In the Elimination Challenge, the chefs divide into pairs and go on an old-fashioned scavenger hunt as they search for food to create a farm feast. Chef Robert Irvine from Food Network’s Restaurant: Impossible joins as guest judge.
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 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.
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.
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.
In the Quickfire Challenge, the chefs need to create their take on a frozen pizza for noted Italian Chef Massimo Capra of Restaurant Takeover. Then it is time for the Top Chef classic challenge, Restaurant Wars. The chefs split into two teams and battle it out for the best restaurant concept and execution. Joining the judges at the table this week is celebrated Montreal Chef Normand Laprise.
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.
In the Quickfire Challenge, the chefs must create a dish based on a destination that Toronto Pearson Airport serves. The trick is they need to create this dish on the tarmac at Canada’s busiest airport with planes landing and taking off all around them. Later in the Elimination Challenge, the chefs must create an Indian feast for the judges and guests Chef Vikram Vij and international comedy superstar Russell Peters.
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.
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 the Quickfire Challenge, the chefs must create a dish using traditional canned goods. During the Elimination Challenge, the chefs must deconstruct a traditionally classic dish for a table of food lovers which includes Top Chef All-Stars champion, Chef Richard Blais.
In the Quickfire Challenge, the chefs must create a refined dish under the critical eye of HGTV star and guest judge Mike Holmes. In the Elimination Challenge, the chefs divide into teams to create a meal for hungry Habitat for Humanity construction workers.
In the final episode, the chefs are faced with a surprise twist. Guest judge is renown master of contemporary Indian cuisine, Vikram Vij.
For the Quickfire Challenge, the chefs create sweet and savoury pies for master baker chef Marc Thuet. For the Elimination Challenge, the chefs must create a “stylish” dish for a special fashion-focused lunch at Toronto’s Shops at Don Mills. Each chef is given the help of a surprise sous chef. Restaurateur Biana Zorich and noted food stylist and chef Jennifer McLagan act as guest judges.
In this episode, the chefs must create a game day snack using a surprising mandatory ingredient. Special guest Number Nine of the Toronto Maple Leafs Colby Armstrong judges the chefs’ game snacks. In the Elimination Challenge, the chefs must take a trip back in time to create dishes for a fancy cocktail party. Special 80s star Alan Thicke acts as guest judge.
The Quickfire Challenge requires the chefs to create a dish that fuses two radically different ingredients to create one amazing dish. For the Elimination Challenge, the chefs are divided into pairs to create food for a baby shower in honour of Top Chef Canada season one host Thea Andrews and resident judge Shereen Arazm, both of whom are expecting their second children.
In the season debut, the 16 Canadian chefs fighting to become Canada’s next Top Chef arrive for the competition and are thrown into battle in a dramatic Quickfire Challenge at Chef Mark McEwan’s stunning Toronto restaurant, Bymark. Later, in the Elimination Challenge, the chefs must use their hometown as inspiration to create a memorable dish and Chef Michael Smith acts as guest judge.
In the Quickfire Challenge, the chefs must create a dish using ingredients found in an everyday vending machine with Spenny Rice of Kenny vs. Spenny as a special guest. In this Elimination Challenge, the chefs go camping to create a wild brunch in the middle of nowhere after spending the night in the great outdoors. Chef Roger Mooking of Everyday Exotic acts as guest judge.
In the Quickfire Challenge, Chef McEwan puts a dramatic twist on the classic Blindfold Taste Test. For the Elimination Challenge, the chefs are asked to create a tasting menu that reflects “nose-to-tail” cooking for the master of that food movement, Chef Chris Cosentino. Joining the judges table is Executive Chef of Parts and Labour, Chef Matty Matheson.
Chef McEwan puts the chefs’ skills to the test in the culinary skills Quickfire Challenge. For the Elimination Challenge, Top Chef Canada goes on location to feed the cast and crew of the hit Showcase series Lost Girl. The chefs must work as a team to create a Top Chef-worthy menu that follows the strict dietary needs for a hard working cast and crew. Executive Chef Michael Blackie from the National Arts Centre in Ottawa acts as guest judge.
In the high stakes Quickfire Challenge, Chef McEwan asks the remaining chefs to create their take on a classic lunchtime combo. Later, it is time for the classic Top Chef challenge – Restaurant Wars! Divided into two teams, each group must create – and execute – a brand new restaurant concept in 24 hours. The home base for this challenge is the flagship operation of internationally acclaimed chef and restaurateur, Susur Lee, who also acts as a guest judge.
In the Quickfire Challenge, the chefs create a child-friendly dish for Top Chef Canada season one winner Dale MacKay and his son Ayden. Later in the Elimination Challenge, the chefs must create a dish inspired by soul food for a very special meal that is judged by internationally acclaimed chef and restaurateur Marcus Samuelson.
In the Quickfire Challenge, the chefs must create a classic and refined dish using a classic convenience food and Sony Recording Artist Keisha Chante joins in judging. For the Elimination Challenge, the chefs must create a traditional Italian feast for a table of distinguished guests that includes the first lady of Italian cuisine and guest judge Chef Lidia Bastianich. Chef McEwan hosts this once-in-a-lifetime feast at his Italian eatery Fabbrica.
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 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 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 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.
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.
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 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 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.
With a focus on food from around the world, the chefs must create their own unique salad for the Quickfire Challenge.
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.
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.
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