Characters

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  PADMA LAKSHMI

  Padma Lakshmi returns as host of Top Chef; introducing the challenges to the contestants each week and presiding over the judge’s table alongside Tom Colicchio and Gail Simmons.

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  TOM COLICCHIO

  One of the culinary world’s most celebrated figures, Tom Colicchio returns as lead judge on Top Chef, and also serves as mentor to the competing chefs on the series, guiding them through their various challenges.

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  GAIL SIMMONS

  Gail Simmons lends her strong culinary expertise as a judge and critic, tasting and critiquing the competing chefs' creations each week.

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  EVE ARONOFF

  Eve has a distinctive style of cooking based on French Philosophy with influences including North African, West African Cuban and Vietnamese. Her style expresses her love for bold, complex and exotic flavors paired with cool, clean contrasts and textures.

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  JENNIFER CARROLL

  Jennifer’s favourite thing to make is a really good sandwich, especially late at night after work. And she is sure to keep fine sea salt, espellate citron vinegar, black peppercorns, high fat unsalted butter and setia extra virgin olive oil on her at all times.

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  RON DUPRAT

  Ron is a well-seasoned executive chef who has cemented himself as an expert in exotic flavours — often incorporating his own Haitian Creole influences with French-Asian Fusion cuisine. Ron always likes to keep vanilla bean, saffron, truffles, Spanish olive oil and chocolate on hand, and his favourite thing to make is his signature flourless chocolate cake.

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  ASH FULK

  Ash enjoys working with foods that are regional and seasonal and follows the motto "if it grows together, it goes together." Ash loves cooking with leeks and making custards, and some of his favorite chefs include Dan Barber and Claudia Fleming.

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  KEVIN GILLESPIE

  Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. Hot wings are his favourite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.

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  MICHAEL ISABELLA

  Michael honed his culinary skills along the East Coast – before landing at Kyma, a top-notch Greek restaurant in Atlanta. There he learned the slight flavors and nuances of Greek cuisine and went on to travel through Greece and parts of the Middle East where he picked up more tricks of the trade.

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  ELI KIRSHTEIN

  Eli is a self-proclaimed Gastronome. He started his culinary career at the young age of 16 before moving to New York to attend culinary school.

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  ROBIN LEVENTHAL

  Before becoming a chef, Robin was an artist. While pursuing a Masters in Fine Arts she took a job in the catering department – and he passion for food quickly became clear.

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  ASHLEY MERRIMAN

  Ashley currently works for Chef Alexandra Guarneschelli in New York City. She always has good quality extra virgin olive oil, champagne vinegar, lemons and thyme on hand in her kitchen.

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  PREETI MISTRY

  Born in London and raised in the US, Preeti’s Indian culture, extensive international travel, classic French culinary training and access to the best local California ingredients inspire her cooking. She enjoys building intense flavors, and truly shines when working with sauces, soups and vinaigrettes.

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  MATTIN NOBLIA

  Born in a small village in southern France, Mattin became enamored with cooking as a small boy while watching his mother cultivate Basque chile. If Mattin could have his last meal with anyone, he would cook a candle-lit dinner for two for himself and Jessica Alba.

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  JESSE SANDLIN

  Jesse has spent 14 years working in professional kitchens from Maryland to Australia. Her unique cuisine highlights local and seasonal ingredients while bringing an innovative twist to European flavors and techniques. Bacon, butter, duck fat, cumin and trash bags are the five items she keeps on hand at all times.

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  HECTOR SANTIAGO

  Hector was born in San Juan, Puerto Rico, his cuisine combines classic and avant garde cooking techniques with Latin American ingredients and inspirations. His goal is to bring to light Latin American products, culture and cuisine.

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  BRYAN VOLTAGGIO

  Bryan first fostered his passion for cooking during childhood, when his meals included produce harvested in the family garden. He has since become a strong advocate for meats, seafood, and produce that are local, sustainable and organic.

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  LAURINE WICKET

  Laurine is the chef and owner of Left Coast Catering. Her catering career began with preparing elegant dinners in the homes of leading Silicon Valley executives. Her clients required no menu– Laurine would prepare the dinner from the freshest ingredients she could find each morning.

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  JENNIFER ZAVALA

  Born into a Mexican and Italian family, Jennifer grew up with mostly Mexican cuisine and takes great pride in her ability to cook Latino food with great knowledge and skill. She uses fresh, local ingredients in her homemade style of cooking and hopes to learn more about the ever-changing culinary scene.