Buddha Lo

Fifteen of the country's best chefs arrive in Houston, Texas, ready to fight for the title of "Top Chef." The opening Quickfire proves to be the toughest first challenge to date when the chefs must team up to create a cohesive dish that showcases each of their styles, but cannot speak to each other during the cook. The stakes only get higher for the Elimination Challenge as the chefs must perfectly cook primal cuts of beef for a table of distinguished Houston chefs including, Robert Del Grande of The Annie Café as well as Top Chef alums Dawn Burrell and Kristen Kish.

It's Restaurant Wars and this season, the perennial favorite is back with a twist! The chefs split into two teams of four and are tasked with creating a restaurant concept and tasting menu. To add to the pressure, they must debut their restaurants at three Michelin-starred Core by Clare Smyth and the judges will have a full view of the kitchen. Unbeknown to the chefs, Jimi Famurewa, the Chief Restaurant Critic for the Evening Standard, is seated in the dining room, and later joins Padma, Tom and Gail at the judges' table.

The chefs are challenged in the Quickfire to put their own spin on the Tex-Mex classic queso, judged by local legend Chef Irma Galvan.

For their first individual challenge of the season, the chefs are surprised in the kitchen by "Top Chef" Miami winner Hung Huynh and challenged to make an Asian-inspired dish.

The chefs are joined by local chef Chris Williams in the Quickfire Challenge.