[4] In 2010, Top Chef: Las Vegas received the Primetime Emmy Award for "Outstanding Reality Competition Program".

Quickfire Challenge (Round 1): The 17 chefs were divided into four teams to compete in a mise en place relay race in which each member performed one of four tasks: shuck 15 clams, peel 30 spot prawns, clean five lobsters, or butcher two chops from an entire prime rib.

Quickfire Challenge (Round 2): Each member of the winning team was given 30 minutes to cook a dish using the ingredients they worked with during the mise en place.

Elimination Challenge: The chefs, battling against the other contestants in their Quickfire teams, cooked a dish inspired by one of their personal vices.

They then had 30 minutes to create a dish with the number of ingredients they rolled on the dice (two through ten), not counting salt, pepper, and oil.

Elimination Challenge: In order to cater a bachelor/bachelorette party, the group split between males and females for a battle of the sexes.

At least two dishes had to be paired with each of the three cocktails the couple had chosen to serve their guests: Moscow Mule, tequila shots, or Golden Delicious (Goldschläger and sparkling apple cider).

Elimination Challenge: With limited time and supplies, the chefs catered a meal for 300 airmen at Nellis Air Force Base.

Quickfire Challenge: As a tribute to the continuing popularity of French cuisine in the United States, each chef created a dish using escargot.

Elimination Challenge: The chefs prepared a high-end lunch dish on an outdoor ranch for two dozen cowboys, using fire pits and limited supplies.

Elimination Challenge: The chefs were asked to deconstruct a classic recipe and re-imagine its components into their own signature dishes to be served at a meal for Penn & Teller.

Quickfire Challenge: The chefs used a slot machine to determine the themes (mood, taste/texture, and origin of cuisine) of their dish.

Elimination Challenge: The chefs were teamed up via a blind knife draw and received market bags from various dinner guests, including Tyler Florence, Nancy Silverton, Govind Armstrong, Takashi Yagihashi, and Tom Douglas.

Quickfire Challenge: The chefs made dishes to pair with a designated type and brand of crunchy snack foods.

Elimination Challenge: At Tom Colicchio's Craftsteak restaurant, the chefs each prepared a vegetarian dish for Natalie Portman and her friends.

Quickfire Challenge: The chefs created "breakfast in bed" dishes for host Padma Lakshmi and guest judge Nigella Lawson.

Elimination Challenge: The chefs prepared small plates inspired by Vegas casinos for 175 guests at a reception held at the World Market Center.

Elimination Challenge: Each chef prepared a presentation platter for the Bocuse d'Or with one protein (Atlantic salmon or lamb) and two garnishes.

Quickfire Challenge: After the competition moved to Napa, California for the season finale, the four remaining chefs had to create a dish using grapes.

Elimination Challenge: The chefs created two dishes to serve to 150 guests at a "crush party" to celebrate the grape harvest.