The guest judges for the challenge included chefs Carrie Morey, BJ Dennis, Frank Lee, Sean Brock, Robert Stehling, Kevin Johnson, and Michelle Weaver.

Quickfire Challenge: The contestants, separated into two teams, competed in the traditional mise en place relay race.

The MVP from the winning team, designated by guest judge and Top Chef Masters winner Chris Cosentino, received immunity from elimination.

Quickfire Challenge: The chefs had to create dishes using a bizarre collection of tools and ingredients packaged within gift boxes, including a pressure cooker, Patrón tequila, pomegranate, chocolate pretzels, cloves, wasabi, squab, and a melon baller; the winner received immunity from elimination.

Once time expired, Lakshmi returned to inform the contestants that the challenge was to create their own take on a biscuit; the winner received immunity from elimination.

Each team was required to serve their hog with either a vinegar or mustard-based sauce, as well as create three side dishes for their meal.

In addition, following the theme of health and physical activity, the contestants were allowed to grab only one ingredient or cooking utensil at a time, forcing them to run between the kitchen and pantry; the winner received immunity from elimination.

Elimination Challenge: The chefs created dishes paying homage to Edna Lewis, a pioneer of Southern cuisine.

The luncheon was served at Middleton Place to a table of guest judges, including Alexander Smalls, Art Smith, BJ Dennis, Glenn Roberts, Irv Miller, Mashama Bailey, Nathalie Dupree, and Toni Tipton-Martin.

Sudden Death Quickfire Challenge: The chefs had to create a dish using ingredients and cooking techniques inspired by the elements (earth, air, fire, or water) corresponding to their zodiac signs; the winner received immunity from elimination.

Elimination Challenge: The chefs, working in teams of three, hosted a pirate-themed party inspired by Blackbeard's exploits in Charleston.

The teams were required to collect ingredients from all seven chests before they could return to the Top Chef kitchen and begin cooking.

The contestants, split into two teams, were responsible for transforming an empty space into a fully functioning pop-up restaurant within 24 hours.

Elimination Challenge: The chefs drew inspiration from their favorite childhood memories to create dishes for the MUSC Shawn Jenkins Children's Hospital charity gala.

Elimination Challenge: The chefs were tasked with making creative and whimsical breakfast and lunch mash-up dishes for a southern brunch.

The winner received the honor of serving their dish and an accompanying menu at the James Beard House in New York City.

The guest judges for the challenge included Top Chef Masters alumna Mary Sue Milliken and James Beard Award winners Michael Solomonov, Sean Brock, Ken Oringer, and Renee Erickson.

Quickfire Challenge: The three remaining chefs arrived at the Estadio Chivas in Guadalajara, Mexico for the final rounds of the competition.

The winner received a limited edition bottle of tequila, Patrón En Lalique, worth approximately $7,500.

While they were allowed to keep their knives, the contestants were unable to use electrical kitchen equipment and were forced to rely on an open flame as a heat source.

Challenge: The chefs had 20 minutes to create a dish incorporating at least seven "lucky" ingredients, such as pork, sage, garlic, kale, onions, fish, and black-eyed peas.

Challenge: The chefs had 30 minutes to create a dish using five ingredients selected by Jamie; he chose sweet potatoes, onions, shishito peppers, sorghum, and limes.

The dishes were required to incorporate at least one variety of Hidden Valley ranch dressing, and the chefs had to serve enough portions to feed the gallery of eliminated contestants.

Challenge: The chefs had 30 minutes to create a dish featuring a protein prepared using two different cooking techniques: braising and sautéing.