[6] Carrie Baird and Brother Luck returned for Top Chef: Kentucky, competing in the Last Chance Kitchen.

^Note 3 : Following Episode 6 of Last Chance Kitchen, Claudette rejoined the competition and Lee Anne was introduced as a regular competitor.

^Note 4 : Due to severe altitude sickness and concerns over her unborn baby's health, Lee Anne elected to withdraw from the competition.

Quickfire Challenge: Divided into two teams, the chefs competed in the series' traditional mise en place relay race.

Elimination Challenge: The chefs, separated into teams of three, had to create a food truck concept with a cohesive three-item menu, which would be served to 150 college students.

Quickfire Challenge: The chefs elevated items from a traditional kids' menu; they were also limited to using kids-sized kitchen equipment.

Prior to the challenge, Claudette and Lee Anne were selected by head judge Colicchio to join the main competition, following their wins in Episode 6 of Last Chance Kitchen.

The dishes were served in the Top Chef kitchen, which was converted into an arena setting, to 70 diners, including Olympians Meryl Davis, Gus Kenworthy, and John Daly.

In the precision round, the chefs had to cook a protein to the perfect temperature and compose their dish using three knife-cut techniques: chiffonade, bâtonnet, and brunoise.

However, following numerous sexual harassment allegations against him in late 2017, Bravo made the decision to edit Besh out of the episode.

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: Working in teams of two, the chefs had to create one plate of food for a tailgate Super Bowl party at Sports Authority Field at Mile High.

Quickfire Challenge: The chefs traveled to The Stanley Hotel, where they crafted desserts visualizing their worst nightmares.

The dishes were served at Alpino Vino, the highest elevation restaurant in North America, which sits at approximately 12,000 feet (3.7 km) above sea level.

After enjoying a meal served by the contestants' families, the chefs were instructed to take the dish cooked by their relatives and elevate it to the next level.

Quick Fire Challenge: The chefs had to go fly fishing, catch a trout, and cook a dish within the allotted time frame.

The guest judge for the challenge was Top Chef Masters Season 4 winner Chris Cosentino.

Elimination Challenge: The chefs served vegetarian dishes to various chefs and food connoisseurs attending the Food & Wine Classic in Aspen, including Brooke Williamson, Danny Meyer, Bryan Voltaggio, Michael Voltaggio, Ludo Lefebvre, Scott Conant, and Tim Love.

In addition, the contestants had to agree upon five ingredients that they would all have to incorporate into their dishes; they chose cauliflower, lamb, serrano peppers, fennel, and olives.

Challenge: Inspired by the Little Miss Muffet nursery rhyme, the chefs had to create a dish using cheese curds, whey, and dried zebra tarantulas.

Challenge: The chefs were shown seven baskets filled with unusual pairings of ingredients: vanilla beans and pickles, strawberries and garlic, liquorice and peanut butter, sour candy and gochujang, bonito flakes and chocolate, bananas and capers, and coffee and anchovy paste.

Each contestant had to select one basket and create a cohesive dish using their ingredients, attempting to turn "two wrongs into a right".

Instead of creating the entire dish themselves, the chefs had to lay out the components for their tacos and allow Colicchio and the other eliminated contestants to build their own.

The chef who received the most votes was declared the winner of Last Chance Kitchen and rejoined the main competition.