This season introduced new rules to the competition.[7][8] Immunity from elimination was no longer awarded for winning Quickfire Challenges.[7] Instead, immunity could only be won through Elimination Challenges, making the winning chef safe in the next episode.[5][8] The contestants were given the opportunity to earn cash prizes at every Quickfire.[8] In addition, Tom Colicchio and Gail Simmons joined Kish to judge the Quickfire Challenges during the latter half of the season, at which point, the chefs' Quickfire performances were factored into elimination decisions.[9]
Production
Top Chef: Wisconsin was produced in partnership with the Wisconsin Economic Development Corporation (WEDC) and in collaboration with Travel Wisconsin, Visit Milwaukee, Destination Madison, Destination Door County, Dairy Farmers of Wisconsin, and the Wisconsin State Cranberry Growers Association.[3] Travel Wisconsin coordinated a total of $1.3 million in production incentives from the WEDC, tourism partners, and agricultural marketing organizations.[6] The show's scouting team was brought out to Wisconsin in November 2022 and visited 56 locations in total.[6] Filming took place over six weeks from August through September 2023.[4][10][1] The Top Chef kitchen was set up inside an industrial building located in Oak Creek, Wisconsin.[11]
When Padma Lakshmi announced her departure from Top Chef to focus on Taste the Nation, her books, and other creative pursuits, Magical Elves Productions' chief executive Casey Kriley stated Kristen Kish was their clear choice for Lakshmi's replacement.[2][13] The executives at NBCUniversal, which owns Bravo, claimed they never interviewed anyone else for the position.[13]
Contestants
The main cast of Top Chef: Wisconsin consisted of fifteen chefs.[7][14] A sixteenth contestant, Soo Ahn, competed in the Last Chance Kitchen for a chance to join the competition.[15] Kévin D'Andrea previously competed on the sixth season of the French version of Top Chef.[7]
Elimination Challenge: The chefs were separated into three groups led by host Kristen Kish, head judge Tom Colicchio, and judge Gail Simmons, each of whom assigned their group a unique test: Gail's group had to create stuffed pasta dishes; Kristen's group had to make soup; and Tom's group had to prepare roasted chicken dishes (which were required to include both white meat and dark meat). The dishes were served at Lupi & Iris restaurant. The judges selected their favorite and least favorite dish in each group. The overall favorite was declared the winner and received immunity for the next Elimination Challenge. The three contestants with the judges' least favorite dishes then cooked against each other in a sudden-death cook-off, creating any dish of their choosing using leftover ingredients from the kitchen. The loser of the cook-off was eliminated. The guest judges were chefs Paul Bartolotta and Adam Siegel.
Gail's Group (Stuffed Pasta): Alisha, David, Kévin, Michelle, Rasika
Kristen's Group (Soup): Amanda, Charly, Dan, Laura, Manny
Tom's Group (Roasted Chicken): Danny, Kaleena, Kenny, Savannah, Valentine
Eliminated: David (Mushroom Stuffed Gnocchi with Speck & Chicken Liver Gravy, Mascarpone & Calabrian Chili; Poached Shrimp with Sungold Tomatoes, Coconut Cilantro Broth & Green Curry Sauce)
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"Living the High Life"
March 27, 2024 (2024-03-27)
Quickfire Challenge: The chefs had 30 minutes to create dishes incorporating hops. The winner received US$5,000. The guest judge was Top Chef: Colorado winner Joe Flamm.
Winner: Laura (Hop Infused Rice Pudding with Berries)
Elimination Challenge: The chefs, split into two teams, were asked to create seven-course progressive menus elevating the following bar snacks: popcorn, pickles, pretzels, mixed nuts, potato chips, olives, and toasted corn kernels. The meals were served inside the Historic Miller Caves. The winner received immunity for the next Elimination Challenge and US$10,000 from the Miller Brewing Company. The guest diners included Joe Flamm, chefs Kyle Knall, Luke Zahm, and Jamie Brown-Soukaseume, restaurateur Omar Shaikh, Miller High Life representative Carol Walker, and comedian Charlie Berens.
Red Team: Amanda, Charly, Danny, Kaleena, Kévin, Laura, Valentine
Yellow Team: Alisha, Dan, Kenny, Manny, Michelle, Rasika, Savannah
Quickfire Challenge: The chefs were presented with numerous miniature doors. The contestants took turns opening doors, each concealing a random ingredient. As the winner of the previous Elimination Challenge, Rasika was allowed to choose her door first. They then had 30 minutes to create dishes pairing their mystery ingredient with Door County cherries. The winner received US$5,000. The guest judges were actress Clea DuVall and Top Chef: New York runner-up/Top Chef: All-Stars finalist Carla Hall.
Elimination Challenge: The chefs were randomly assigned one of thirteen different cheeses. They were then asked to make dishes featuring their designated cheeses for a Top Chef cheese festival held at the Cupola Barn in Oconomowoc. The dishes were served to the judging panel and one hundred festival guests. The guests' votes determined the top dishes and winner of the challenge, while the judges selected the bottom dishes. The winner received immunity for the next Elimination Challenge. The guest judges were Carla Hall and chef Dane Baldwin.
Winner: Michelle (Coconut Curry Collard Green Saag with Pleasant Ridge Reserve Potato Fritter)
Elimination Challenge: The chefs traveled to Madison and toured buildings designed by architect Frank Lloyd Wright. Working in pairs, the contestants had to take inspiration from Wright's architectural style and create dishes featuring the theme of duality. The dishes were served at the Riverview Terrace Restaurant in Spring Green. The winning pair received US$10,000, though only one person received immunity for the next Elimination Challenge. Both members of the losing team were eliminated. The guest judges were chef Dominique Crenn and Top Chef: Houston/Top Chef: World All-Stars winner Buddha Lo.
Challenge: In a surprise twist, Valentine competed against a secret sixteenth contestant, Soo, who was vying for a spot in the main competition. They were given 30 minutes to make comfort food using high-end ingredients, such as truffles, saffron, caviar, and whole lobsters. Their dishes also had to pair well with beer.
Valentine: New England Lobster Bake - Poached Lobster, Andouille Sausage, Corn & Turmeric Purée
Challenge: Soo, Alisha, and Kaleena were presented with an assortment of plates, bowls, cups, and other vessels. They then had 30 minutes to create composed dishes inspired by their chosen plating option. Two contestants advanced to the next round.
Soo: Lamb Loin Carpaccio with Aged Balsamic, Mint, Basil & Fennel; Glazed Halibut with Strawberry Bisque
Alisha: Aguachile with Cucumber, Jicama, Avocado, Poached Shrimp & Cilantro
Kaleena: Beef Tartare with Mirin, Ponzu, Fish Sauce & Soy; Beef Tataki with Kimchi, Pear & Fennel; Charred Ribeye with Miso & Cauliflower Purée
Winners: Soo and Kaleena
Eliminated: Alisha
References
Notes
^The contestants' city and state of residence during time of filming.
^Though Rasika and Danny were declared the winning team and split the cash prize, only Rasika received immunity for having the judges' overall favorite dish.
