[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.

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.

Elimination Challenge: The finalists were asked to create a four-course tasting menu, with each dish meeting certain requirements.