Thierry Rautureau

Top Chef Masters is back for season four... and headed to Viva Las Vegas. In true Sin City fashion, the Chefs will be playing a culinary card game to get their ingredients, judged by Las Vegas dealers. The Chefs will then have to break into teams to create a high-end buffet on the strip, but this is no ordinary buffet, as the Masters will be feeding the performers from all of the hot shows in town.

Catering to the desires of celebrity diners is essential to a Top Chef'’s career, and this week five Masters are put to the test. Carmen Gonzalez (Chef Consultant), David Burke (David Burke Townhouse), Marcus Samuelsson (The Red Rooster), Monica Pope (T’afia) and Thierry Rautureau (Rovers) face off at the posh Thompson hotel in Beverly Hills. The renowned chefs are charged with crafting an unforgettable meal for a birthday party thrown by award-winning actor Mekhi Phifer and his closest friends.

What better way to tie the knot than with a wedding catered by Top Chef Masters? Our Chefs will meet the couple, whose idea of a perfect wedding would be to feed their guests a meal as lasting and inspired as the love they share. The Chefs will work to make sure that every foodie request is met, from canapés to tasting menus to the precious, tiered wedding cake.

They can cook, but can they put on a show? The Chefs will be split into teams of three and have their skills put on full view as they cook up a three-course meal to serve VIP guests at the most challenging of chef's tables, a Teppanyaki. With only 30 minutes to put on a delicious and dazzling show, they’ll be serving some of our favorite Top Chef Masters along with our critics. Special guest judges include: Olympic gold medalist Brian Boitano and acclaimed chefs May Sue Milliken, Susan Feniger, Rick Moonen, Jonathan Waxman.

The Chefs are tasked with taking ordinary salad bar ingredients and making them "pop" for music legends, the B-52’s. Then the Chefs will head to the Grand Canyon for a cookout like never before. The Chefs will be paired up to cook for the Hualapai tribe, using ingredients from the tribe’s sacred land.