The 12th season of the award-winning series Bravo’s Top Chef is back, with James Beard and Emmy Award-winning chef, Tom Colicchio, returning as head judge. This season, the search for America’s best culinary talents invades New England, as Padma Lakshmi ignites the action on October 15th. Joining her are judges Hugh Acheson, Gail Simmons, and for the first time, former competitor and chef Richard Blais, offering guidance to the Cheftestants.
The show will also feature the finest fire and police departments from Boston, highlighting the challenge. Fans of the show were invited to dine inside the Top Chef Kitchen, where the first fan appreciation challenge and the first food festival were showcased. The Thanksgiving meal was served on the field underneath the Monster Green, using only ingredients that have been on hand for the first-ever meal. The 12th Season is full of rich history, mirroring Boston’s own Thanksgiving tradition. The chefs will go knife-to-knife at iconic Boston locales, including Fenway Park, Plimoth Plantation, and the Finch and Bull Pub, serving as inspiration for the show’s exterior shots and the “Cheers” scene. This season features some of the “hungriest” chefs battling it out against the backdrop of Boston’s flourishing culinary scene in Bean Town.
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The stakes are higher than ever on “Top Chef” as chefs from all over, including celebrity guest judges and culinary stars like Jamie Bissonette, Ken Oringer, Jacques Pepin, Ming Tsai, Jasper White, Barbara Lynch, Todd English, Andy Cohen, and even sports icons like Rob Gronkowski and Dennis Eckersley, are tasked with serving up top-notch food to impress the fiery and season-long table of judges. Quickfire challenges will introduce sudden death warnings, keeping the competition intense.
So…Who are the courageous participants vying for culinary boasting privileges? Get to know them below.
Seasonality is what drives Stacy Beagle, the Executive Chef at Regal Brookline’s award-winning Cogswell’s restaurant. Her extensive travels have taken her through the Caribbean, Singapore, and along the eastern coast of the US, ultimately leading her to the kitchens of two renowned world-class chefs. After graduating from culinary school in Wales, she was inspired to further develop her unique cooking style and hone her skills by learning from and uncovering the different local traditions and flavors of the world. Stacy’s passion for cooking was sparked early on by the exposure to the homemade foods and changing seasons of England’s New England. Cogswell’s menu epitomizes what this much-loved neighborhood joint is known for – exceptional, upscale comfort food with a chef-driven and creative twist.
Chef- Bow & Truss culinary background: nonexistent. Occupation: Chef- Bow & Truss hometown: Tacoma, Washington age: 27 Grissom Aaron is employed as the Chef of Bow & Truss in North Hollywood. A little over a year ago, he arrived in Los Angeles and grew up in Tacoma, Washington. When it comes to dining, regardless of one’s ethnicity, culture, or heritage, he firmly believes that cooking is a universal experience. Aaron has a deep love for Asian and contemporary American cuisine. His culinary style involves paying homage to traditional dishes while giving them a modern twist, which is influenced by his belief that food has a nostalgic quality and evokes powerful memories.
The Executive Chef at Hometown Bar-B-Que, Adam Harvey, is a 29-year-old individual who originates from New York, NY. He obtained his A.O.S. Culinary Arts degree from the CIA. Sticky Sweet Pecan Pie is his preferred uncomplicated autumn dessert recipe. In Red Hook, Brooklyn, Adam is employed as an Executive Chef at Hometown Bar-B-Que. His strong connection to his place of birth, New York, is evident in all of his endeavors. Adam’s adoration for cuisine was nurtured during his formative years in his grandparents’ kitchen. His Italian-American grandmother and professional chef grandfather played a prominent role in cultivating this passion. Adam firmly believes that food is intertwined with our most cherished memories. His culinary inspiration has been deeply influenced by his work with numerous esteemed chefs in New York City. Adam asserts that humility, an insatiable thirst for knowledge, and a sharp knife are indispensable qualities for anyone embarking on a career in the restaurant industry.
Adams, who enjoys exploring the incredible ingredients of the Northwest Pacific and fly fishing, also spends his spare time playing the guitar and performing bluegrass. One of Adams’ proudest career accomplishments thus far is winning a competition leading up to the famed Game About Wild event alongside his fellow chefs from Imperial. Recently, Adams was selected as the first featured chef for a new dinner series called Culinaria, which aims to bridge the gap between art and food. In 2013, Adams was promoted to Sous Chef at both Penny Portland and Imperial Opening, two of the restaurants where he had been working under the leadership and mentorship of Chef Paley. Adams quickly moved on to work with James Beard Award-winner Andy Ricker at Pok Pok and with the New Best Chef of Wine & Food, Denton Chef at Ox. Adams’ skill and determination allowed him to progress in his career at a rapid pace. He first worked at Lucier, a restaurant located on Portland’s Waterfront South, and later attended the Western Culinary Institute in Portland in 2008. Adams reflects on his career path, which was shaped by his insatiable drive to cook, and fondly remembers his time growing up in Texas, Tyler, and eventually moving to Portland and spending time in Montana, Missoula.
George Pagonis, a fluent Greek-speaker, started his culinary journey at Four Seasons Diner, a Greek-owned restaurant in Alexandria, Virginia. He then attended George Washington University and earned a degree from the Culinary Institute of America. After that, he worked under Chef Mike Isabella at Zaytinya and Chef Jose Andres at Cirque Le York in New York City. Prior to joining Chef Mike Isabella in Washington D.C. At the flagship Italian-inspired restaurant Graffiato, George cooked at Aureole in New York City under Chef Christophe Bellanca and Marcus Ware. In 2013, George opened his first Greek restaurant, Kapnos, in Washington D.C. He currently serves as the executive chef and partner at Isabella’s Mike. George’s culinary education includes the Culinary Institute of America in Washington D.C. And his first kitchen stripes were earned at Four Seasons Diner. Before joining Graffiato, he also worked under Chef George at Aureole in New York City.
Confirmed, Jean-Georges Vongerichten, the executive chef at Departure Lounge + Restaurant in Portland, Oregon, started his culinary education with an internship at the C.I.A. Arts Culinary A.O.S. His favorite fall dessert recipe is yet to be confirmed.
James Rigato, an avid advocate and poet, can be found exploring the state of Michigan, camping, eating, kayaking, and cycling. In 2014, he was awarded Best Chef by Detroit for the second year in a row, as well as being named General Excellence for Best Restaurant. Rigato was featured on the new series “Bites Best America’s” on Cooking Channel and earned the title of Best Chef by Detroit Hour in 2013. His pursuit to create sustainable change for the state of Michigan’s food economy stretches into involvement with local organizations such as libraries, hospitals, schools, and more. At the age of 26, Rigato opened his own restaurant, Root Bar & Restaurant. Before that, he spent eight years working in some of Detroit’s finest restaurants, including Ristorante Bacco, Hotel Townsend, Grille Rugby, Shiraz, and Morel’s. Rigato’s culinary journey began at the age of 14 when he started working as a dishwasher at a local diner. His early culinary influences came from his Italian grandparents, exposing him to the art and culture of Italian cuisine. Rigato, now the Executive Chef at Root Bar & Restaurant, has shaped his approach to cooking through his Italian heritage. He currently resides in Howell, Michigan, and is 29 years old.
Joy Crump, the Executive Chef and Co-Owner of Foode, hails from Coatesville, PA. She pursued her culinary education at the Art Institute of Atlanta. One of her favorite simple fall dessert recipes is a rustic local apple tart with burnt salted caramel and house-made vanilla bean ice cream. Joy’s culinary journey began in Los Angeles, where she worked as a contract caterer for the president of Capitol Records and organized large-scale events for musicians and executives. Additionally, she served as a private chef for actors and executives on Warner Bros. Television series and feature films. In 2005, Joy made the move to Atlanta, Georgia, and enrolled at the Art Institute of Atlanta. During her time there, she trained under Chef Bradley Rouse, the head chef for the Atlanta Hawks, and created specialized menus for NBA athletes and their families. After completing her degree, Joy embarked on an apprenticeship at Woodfire Grill under Chef Michael Tuohy, an industry pioneer known for introducing organic farm-to-table practices to the Atlanta restaurant scene. This experience allowed Joy to enhance her skills in meat curing, butchery, fruit preservation, sauce-making, and wine pairing. When Chef Kevin Gillepsie took over as the owner of Woodfire Grill in 2008 (Season 6 of “Top Chef”), Joy continued to work on his team for two more years. In 2008, she established FOODĒ as a home-based private event and catering company in Atlanta. Eventually, in 2010, FOODĒ found a physical location on Caroline Street in Historic Downtown Fredericksburg, Virginia.
Katie Weinner, currently residing in Rosemount, MN, is a professional culinary instructor and the owner of POP SLC, a restaurant in Salt Lake City, Utah. She has been involved in the culinary industry for the past few years, working as a chef, pastry cook, and barista. Inspired by the excitement and challenge of throwing eclectic dinner parties, she transformed a 12-seat dining room into a “private” gallery called Gallery Nata. This idea originated from her travels around the globe with her favorite travel companion, her Mom, who always encouraged her to pursue her passion for cooking. Katie thrives on working with both classic and exotic ingredients, spinning them into amazing dishes. She finds inspiration from the Institute of Art at Salt Lake City, where she was a student and transformed the student-run restaurant into a fine dining modern establishment. Luckily, she has incredible support from her parents, who have always told her to do what makes her happy. Katie is known for her out-of-the-ordinary surprises in the kitchen and her style of cooking, which is full of excitement. She created POP SLC two years ago, and it has become a popular restaurant in the city. Her favorite fall dessert is the Simple Buttered Brown Zabaglione with Mushrooms Portobello and Peaches. Katie holds a Professional Culinary Diploma from NWCAVFAVORITE.
Keriann, the self-proclaimed Chef Mommy Wife, is married to Bradley and has two beautiful children, Scarlett and Bradley. She founded the private chef company, Gastronomy Exposed, where she loves to interact with her guests in a more intimate setting and create custom menus for each event. Keriann was the Executive Chef of the Central Park 150 on the world’s largest cruise ship, the Oasis of the Seas. She led her team to win three gold medals and took first place overall. In the latest competition in Scotland, Keriann served as the Captain of the USA Team Youth. She was also proud to be a member of the USA Team Apprentice, which won gold in Germany at the IKA. In 2008, she represented the USA in the Young Commis competition at the International Rotisseurs Des Chaine in France. Keriann’s first-place win as the Junior Chef of the World’s Greatest Young Chef Challenge at the WACS conference in Dubai in 2008 earned her the title of Chef Young Bushkens Hans. She has broken barriers by becoming the first woman to win a number of prestigious titles and several international competitions, making her the first American to do so. Keriann currently resides in San Jose, California, and is the Owner and Chef/Executive of Gastronomy Exposed. She received her culinary education at the Culinary Institute of America.
MD Frederick has recently been working as a sous chef at VOLT, the critically acclaimed establishment where she eventually moved up the ranks to become a sous chef. Over the past three years, she has spent most of her time in the kitchen at Voltaggio’s Michael in Los Angeles. After cutting her teeth at Spago in Las Vegas and eventually moving to Hollywood, she joined the opening team at ink. During her three-year involvement, she had the privilege of working for some of the most revered chefs in the industry, including Wolfgang Puck, Marcus Samuelsson (C-House), and Michael Symon (Roast). Throughout the years, she learned the fundamentals of being a well-rounded cook and running a restaurant from her father, who she worked alongside at their family-owned-and-operated restaurant in Detroit. Currently, she resides in Los Angeles, but her hometown is Dearborn, MI.
Melissa, currently working as a private chef, demonstrates her passion for farm-to-table movements and whole animal cooking while drawing inspiration from her travels. She has adopted a true value for classic technique and seasonality, evident in her work at The Ritz-Carlton’s Dining Room. Before relocating to San Francisco, where she trained under acclaimed chefs such as Ron Siegel, Craig Stoll, and Dominique Crenn, Melissa graduated at the top of her class from the Culinary Institute of America. She satisfied her hunger for cooking by working in the kitchen as a line cook while obtaining a B.A. In Cognitive Science. She also learned how to cook through watching and experimenting with food, acting as her mother’s sous chef since the age of six. Melissa was raised in Los Angeles by her Chinese traditional parents, and she was born in Irvine. Her favorite fall dessert is Caramel Orange Beignets with Sugar Cinnamon. Melissa currently resides in San Francisco and is 30 years old.
Black Cardamom Sponge Cake is a simple and favorite fall dessert recipe. Michael, a chef with a passion for creating beautiful and flavorful dishes, hopes to establish a boutique restaurant where he can share his love for food with others. His goal is to bring a high-end restaurant experience to all his customers, while also designing his own unique menus and experimenting with modern cooking techniques. Michael has spent countless hours perfecting his skills and hopes to eventually start his own catering company. Before pursuing his culinary dreams, Michael worked in a fast-paced and high-pressure environment as a cook at Winter Avenue Park. Despite having a comfortable finance job, he felt that something was missing and decided to follow his true passion. He dropped everything and picked up a pan and knife, never looking back. Michael continued his education at the French Culinary Institute, where he received a Diploma in Culinary Arts. Now, as a private chef in Brooklyn, Michael is excited to share his culinary expertise with others at the age of 31.
Giggs has named a cat and Horton has named a dachshund, they have named a boxer Chloe. Rebecca is married to Thomas Lents, the executive chef of a sixteen restaurant. In order to help realize the unique vision of the restaurant, she currently serves as the executive sous chef and draws from all of her experiences in the farm-to-table ethics. She assisted in opening Trenchermen restaurant in 2013 and moved to Chicago the following year. She accepted a position as sous chef under James Beard nominee Gregory Pugin at the Michelin-starred Le Cirque restaurant in Las Vegas. Following that, she worked under celebrated chef Jacques St Marc at Michael Mina’s Michelin-starred restaurant before accepting a position at Daniel Boulud’s Brasserie Boulud restaurant. She then returned to Las Vegas and worked at the Four Seasons Troon North. After graduating, she earned dual degrees in pastry and culinary arts from the Culinary Institute of America. Rebecca LaMalfa inherently gravitated towards cooking and food due to her early experiences and family background. Her mother, a second-generation farmer, taught her the most thoughtful way to treat ingredients and the importance of using seasonal ingredients. Rebecca grew up on a farm in Chico, where food was a central part of her life. Her guilty pleasure is pumpkin cheesecake and her favorite season is fall. Rebecca LaMalfa is currently 32 years old and hails from Chico, California. She is a culinary and pastry arts graduate from the Culinary Institute of America. She currently works as an executive sous chef at Trenchermen restaurant in Chicago, Illinois.
Ron Eyester, also known as TheAngryChef, is a chef who recently expanded his empire by opening Atlantic Station, an urban restaurant in Atlanta. Ron has fond memories of his childhood in New York, which inspired his unconventional approach to food and cooking. Although he considers his job more of a lifestyle than actual work, Ron has certainly had a dynamic journey in the restaurant industry. His restaurants have not only rejuvenated the Morningside neighborhood, but also established sustainable relationships with staff, guests, and vendors. Ron is known for his humorous and entertaining personality, both in his restaurants and on his Twitter alter ego, TheAngryChef. As an innovative and creative chef, Ron constantly seeks out superior quality ingredients and presents them in a approachable yet creative manner. Ron Eyester, a graduate of Citadel and the CULINARY School of Hard Knocks, is the Owner and Chef/Executive of establishments such as Diner and Timone’s, Dog, Family The and Rosebud. He currently resides in Atlanta, Georgia, but his hometown is Long Island, New York. Ron is 40 years old.
Katsuji Tanabe, whose name is Katsuji, is a 33-year-old chef/owner of Mexikosher Restaurant in Los Angeles, CA. He was born and raised in Mexico City, Mexico, and is the son of a Japanese father and a Mexican mother. Katsuji has a culinary education from Le Cordon Bleu and has worked in various prestigious kitchens in Los Angeles, including the four-star Bastide Restaurant and Mastro’s Steakhouse in Beverly Hills. He is proud to serve his community as a personal mentor and celebrity representative for Jewish Big Brothers & Big Sisters, Los Angeles. Alongside the children supported by the group, Katsuji teaches them about healthy eating and cooking alternatives. He also dedicates his time and expertise to fundraising and volunteer drives for the organization. Recently, Katsuji celebrated the first anniversary of his own MexiKosher Restaurant, which is the first authentic Kosher Mexican restaurant in Los Angeles and possibly the first of its kind in the entire United States. In addition to his regular culinary endeavors, Katsuji enjoys reworking complex, traditional recipes into Kosher cooking and hosting whole pig roasts for non-kosher dining gatherings with his family and friends. Currently residing in Los Angeles, CA, Katsuji considers Mexico City his hometown.