



Nine kitchen masters have earned the title Top Chef, and we can proudly announce that the tenth season will be coming to you shortly.



Tom Colicchio, Padma Lakshmi, Hugh Acheson and Gail Simmons will return as judges along with world-famous chefs Emeril Lagasse and Wolfgang Puck for the 10th season, which filmed in Seattle and featured chefs of all stripes from across the country. Want an inside scoop on the new cheftestants? Here's who you'll be watching:







Lizzie Binder; 37 years old; Previously Executive Chef, Bar Bambino, San Francisco, California

Hometown: Durban, South Africa (currently resides in Napa, California)

Education: Christina Martin School of Food and Wine, South Africa

Has Worked At: Jardiniere in San Francisco, The French Laundry in Napa, and Chez Panisse in Berkeley

Tina Bourbeau; 42 years old; Executive Chef/ Senior Director of Research and Development, FreshDirect

HOMETOWN: New York, New York

Education: Peter Kump’s New York Cooking School (I.C.E.)

Has Worked At: Cello with Laurent Tourondel and Head Chef at Nicole’s in New York City



Chrissy Camba; 31 years old; Chef, Bar Pastoral, Chicago, Illinois

Hometown: Chicago

Education: Books, Work and Stages

Has Staged At: Bouchon, Alinea, Blackbird, Boka, Avenues, Naha and The Bristol.



Stephanie Cmar; 27 years old; Rounds Cook, No. 9 Park, Boston, Massachusetts

Hometown: Boston

Education: Johnson & Wales, Providence, Rhode Island

Has Worked At: Stir Boston



Micah Fields; 28 years old; Executive Chef, The Standard Hotel, Los Angeles, California

Hometown: Los Angeles

Education: Le Cordon Bleu School of Culinary Arts, Pasadena, California

Has Worked At: Hotel Erwin



Eliza Gavin; 38 years old; Chef and Owner, 221 South Oak Bistro, Telluride, Colorado

Hometown: Richmond, Virginia (currently resides in Telluride, Colorado)

Education: Diplome de Culinaire, Le Cordon Bleu, Paris



Anthony Gray; 35 years old; Executive Chef, Southern Art Bourbon Bar, Atlanta, Georgia

Hometown: Macon, Georgia

Education: Self-taught

Has Worked At: Slightly North of Broad, High Cotton



Jeffrey Jew; 34 years old; Personal Chef

Hometown: Washington, DC (currently resides in St. Petersburg, Florida)

Education: A.O.S Culinary Arts, Culinary Institute of America; B.S. Hospitality and Tourism Management, Virginia Tech

Has Worked At: Abbey Road Overseas Program in Florence, Italy, Head Chef to the Embassy of Italy,Connaught Hotel in London, Marvin and Blackbyrd Restaurants in Washington, DC.



Gina Keatley; 32 years old; Dietitian and Founder, Nourishing USA, Harlem, New York

Hometown: Boston (Currently resides in New York, NY)

Education: B.S. Nutrition, New York University; A.S. Culinary Arts and Restaurant Management, Art Institute of New York City



Kristen Kish; 28 years old; Chef de Cuisine, Stir – BL Gruppo, Boston, Massachusetts

Hometown: Kentwood, Michigan (currently resides in Boston, Massachusetts)

Education: A.A., Culinary Arts, Le Cordon Bleu, Chicago

Has Worked At: Sensing.



Danyele McPherson; 31 years old; Sous Chef, The Grape Restaurant, Dallas, Texas

Hometown: Waynesville, North Caroline (currently resides in Dallas, Texas)

Education: B.A., Anthropology, University of North Carolina – Chapel Hill; attended Culinary Institute of America and left for an internship

Has Worked At: Stephan Pyles



Daniel O'Brien; 32 years old; Chef and Owner, Seasonal Pantry, Washington, DC

Hometown: Clarkson, New York (currently resides in Washington, DC)

Education: Culinary Arts & Service Management (BPS), Paul Smith’s College

Has Worked At: Mill Creek Golf Club in New York, Equinox, Bibiana Osteria



Carla Pellegrino; 43 years old; Executive Chef and Owner, Bacio (Las Vegas, Nevada) and Bratalian Neapolitan Cantina (Henderson, Nevada)

Hometown: Rio de Janeiro, Brazil (currently resides in Las Vegas, Nevada)

Education: French Culinary Institute, New York

Has Worked At: Baldoria Restaurant in New York City, Rao’s Las Vegas.



Jorel Pierce; 28 years old; Chef de Cuisine, Euclid Hall, Denver, Colorado

Hometown: Denver, Colorado

Education: Johnson & Wales, Denver, Colorado

Has Worked At: Rioja, Euclid Hall



Sheldon Simeon; 30 years old; Executive Chef, Star Noodle, Lahaina, Hawaii

Hometown: Lahaina, Hawaii

Has Worked At: Disneyworld



John Tesar; 54 years old; Chef and Restaurateur, Spoon Bar & Kitchen, Dallas, Texas

Hometown: New York, New York (currently resides in Dallas, Texas)

Education: La Varenne Ecole de Cuisine, Paris

Has Worked At: Club Pierre in Westhampton, 13 Barrow Street, 44 & Hell’s Kitchen, Vine and The Supper Club in New York, RM Seafood in Las Vegas, The Rosewood Mansion on Turtle Creek in Dallas



Joshua Valentine; 33 years old; Pastry Chef, FT 33, Dallas, Texas

Hometown: Del City, Oklahoma (currently resides in Dallas, Texas)

Education: A.O.S. Culinary Arts, Le Cordon Bleu, Minneapolis

Has Worked At: Restaurant Alma in Minneapolis and Local in Dallas, Stephan Pyles and Samar by Stephan Pyles, The Coach House in Oklahoma and Divine Swine.

Bart Vandaele; 42 years old; Executive Chef and Owner, Belga Café and B Too, Washington, DC

Hometown: Roeselare, Belgium (currently resides in Washington, DC)

Education: Culinary Institute for Restaurant & Hotel Management, Bruges, Belgium

Has Cooked At: Au Vigeron, Piet Huysentruyt and Restaurant Scholteshof



Tyler Wiard; 41 years old; Executive Chef and Culinary Director, Elway’s Restaurant Group, Denver, Colorado

Hometown: Denver, Colorado

Education: Trained in restaurants -- no culinary school



Brooke Williamson; 34 years old; Co-Executive Chef and Co-Owner, Hudson House (Redondo Beach, California) and The Tripel (Playa del Rey, California)

Hometown: Los Angeles

Education: Trained in restaurants -- no culinary school

Has Worked At: Fenix at the Argyle Hotel, Michael’s in Santa Monica, Daniel in New York, Zax in Los Angeles



Kuniko Yagi; 35 years old; Executive Chef, upcoming David Myers restaurant, Los Angeles, California

Hometown: Maebashi City, Gunma Prefecture, Japan (currently resides in Los Angeles, California)

Education: self-taught

Has Worked At: Sona, Comme Ça.



