Season 23 ofTop Chefis heading to the Carolinas! And family is invited.
The Bravo favorite is back again. And its latest season, which premieres on March 16, will see 15 new "cheftestants" compete in North and South Carolina. In a joint exclusive withEWandFood & Wine,PEOPLE has a look at the trailer and a breakdown of the competing chefs.
For the first time in the show's history, the cheftestants include life partners who co-own and operate a restaurant together, and a highly competitive set of twin brothers who will duke it out for the top prize. Kristen Kish will return as host, with longtime judgesGail SimmonsandTom Colicchioalso returning.
In the action-packed trailer for the season, chefs battle tears, snakes and even a injury that threatens to take a contestant out of the competition. Celebrity guests including Emeril Lagasse, Liza Koshy, Fortune Feimster, and Danielle Brooks stop by to visit and judge.
Season 23 will be centered in Charlotte, North Carolina, with several other challenges taking place in Greenville, South Carolina. The talented chefs will face off in high pressure challenges that highlight the regional history and flavor of the Carolinas.
The winner will receive a grand prize of $250,000, a feature inFood & Wine, and an appearance at the annualFood & WineClassic in Aspen. They will also headline their own dinner at the historic James Beard House in New York City, and earn the opportunity to present at The James Beard Restaurant and Chef Awards in Chicago. Throughout the competition, chefs will have the chance to win immunity, advantages in the competition, and even cash prizes of up to $150,000 in total.
Meet the 15 chefs competing for the top prize this season:
Anthony Jones
A native of Sutherland, Maryland, Jones began developing his interest in becoming a chef when he was in middle school. Jones quickly gained popularity in the D.C. culinary scene becoming chef de cuisine at Restaurant Eve, and eventually opening his own restaurant, Marcus DC. His culinary style features African and Latin flavors.
Brandon Dearden
As a kid, Brandon could often be found in the kitchen with his grandmother. He shares his passion for cooking with his identical twin brother Jonathan. The two are fueled by a loving sibling rivalry.Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. He is currently chef and co-owner of Ember and Grano in Hamilton, Montana.
Jonathan Dearden
Jonathan's cooking style blends French technique with Latin, Central American, and Caribbean flavors. He has led major culinary programs at Kimpton Hotels and is currently Corporate Chef for KNEAD Hospitality + Design, a Washington, D.C.-based restaurant company.
Brittany Cochran
Known for her butchering skills and quickness, the Columbus, Ohio, native thrives under pressure. today. After graduating from Johnson & Wales University in Charlotte, North Carolina, Cochran went on to work at the two-star Michelin restaurant Marea in New York City, where she sharpened her knowledge of Italian cuisine. She is currently executive chef at Stagioni in Charlotte.
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Day Anaїs Joseph
Haitian born and South Florida raised, Day is a force in Atlanta's culinary scene. She currently owns Dine With Day, a culinary design agency that produces immersive supper clubs, chef's-table pop-ups and special events for a diverse clientele.
Duyen Ha
Duyen blends French cooking technique with her Vietnamese heritage. She graduated top of her class at the prestigious Ferrandi culinary school in Paris and is the chef and founder of The Cussion, a culinary studio in Los Angeles that works with brands to enhance their hospitality programs and dining experiences.
Jassi Bindra
Jassi's love of cooking began in his hometown of Kanpur, India, where he watched his family prepare meals with humility and care. In 2019, he was named World's Best Indian Chef by Hindustan Times. Jassi currently Executive Chef at Kahani Social Group.
Jennifer Lee Jackson
Jennifer found her passion for cooking while working at a restaurant in college. She worked at Prune in New York City before opening her own acclaimed restaurants Voyager and Bunny Bunny with her life partner and fellow cheftestant Justin Tootla.
Justin Tootla
Tootla met his life partner and fellow cheftestant Jennifer Lee Jackson at the Culinary Institute of America. After graduating, Justin completed a six-month externship at three-star Michelin restaurant Le Bernardin in New York City. He's ready to face off with his love Lee Jackson.
Laurence Louie
Louie was raised in a Chinese-American family in Boston. After taking an extended trip to China where he learned Mandarin and apprenticed at a noodle shop, he decided to become a professional chef. He is the owner of Rubato, a Hong Kong style cafe that blends with Chinese-American roots with his expert training.
Nana Araba Wilmont
Nana draws inspiration from cuisines across the African diaspora. After graduating from the Art Institute of Philadelphia, she worked under acclaimed José Garcés and Marie Aude-Rose in New York City before going on to work as a private chef.
Oscar Diaz
Oscar is two-time James Beard Award semifinalist for Best Chef Southeast. In 2023, the Chicago native opened Little Bull in Durham, North Carolina which earned a Michelin Guide recommendation and features a mixture of American flavors.
Rhoda Magbitang
Rhoda's love for cooking blossomed while growing up in the Philippines as the eldest of six children. At 17, she moved to the United States, where she worked as a teacher before enrolling at Le Cordon Bleu in Pasadena, Calif., to follow her calling of becoming a chef. She currently serves as the first female executive chef of CanoeHouse at Mauna Lani, Auberge Collection, in Waimea, Hawaii.
Sherry Cardoso
Sherry was born in New York City and raised in Brazil. She returned to New York City at 14, where her love of cooking grew. Sherry went on to learn the French technique and work as an executive chef at Café Cluny in New York City. She is currently the chef and partner at Cynthia, a fine-dining restaurant in New York City that will open in March.
Sieger Bayer
Sieger made the decision to become a chef in high school After graduating from Kendall College's culinary school, he traveled across Europe, working in kitchens across Spain, France, Germany, England,and Italy before settling in Chicago. He is currently executive chef of Berria in Chicago, whose menu highlights local products.
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