The show features young chefs teaming up with adult family members to compete in culinary challenges for a US$100,000 prize.

[3] In the season finale, niece and uncle Delilah and Daniel "Danny" Flores were declared the winners, with daughter and mother Anika and Anupama "Anu" Kumar placing as runners-up.

^Note 2 : In Episode 3, Brooke suffered from heat exhaustion during the Elimination Challenge, forcing her and Carol to withdraw from the competition.

Top Chef: California contestant Kwame Onwuachi and his mother Jewel Robinson served as guest judges.

However, before cooking, one member of each duo was required to present a perfectly poached egg to guest judge Nancy Silverton.

Elimination Challenge: The duos created luxurious dishes highlighting at least one of the following high-end ingredients: Royal Ossetra caviar, Sicilian pistachios, Kobe beef, manuka honey, jamón ibérico, black truffles, heritage pork, sea urchin, Santa Barbara spot prawns, and 25-year aged balsamic vinegar.

Elimination Challenge: The duos competed in a tournament-style tailgate party, cooking plant-based foods for Los Angeles Rams linebacker Kenny Young, social media influencer and guest judge Tabitha Brown, the members of the Los Angeles Rams' 2021 draft class, and 50 other partygoers.

Quickfire Challenge: The duos had to make either sweet or savory pies using commonly wasted foods, such as apples, carrots, and ground beef, for guest judge Sherry Yard.

Quickfire Challenge: The duos created original dishes that could go viral on social media, along with accompanying videos, for guest judge Jessica Woo.

Pastry chef and chocolatier Chris Ford and dancer and singer JoJo Siwa served as guest judges.

For the first "battle royale" round, the duos were split into four teams led by WWE wrestlers The Miz, Naomi, Maryse, and Drew McIntyre.

Only one member of each duo was allowed inside the ring at any given time, forcing their partner to stand outside the ropes and watch.

Prior to cooking, the duos had to guess the identities of ten mystery ingredients, using only their sense of touch, by sticking their hands into several "graves".

Quickfire Challenge: The duos made miniature sized dishes for Top Chef: Boston winner Mei Lin and former professional basketball player Baron Davis.

The menus were served omakase-style to the judges, including Top Chef: Portland runner-up Shota Nakajima.

As the winners of the Quickfire Challenge, Ocean & Jaydene received exclusive use of three ingredients: Royal Ossetra caviar, uni, and fresh wasabi.

Elimination Challenge: The duos were asked to create dishes for a culinary science fair that showcased at least two of the following molecular gastronomy techniques: gelification, spherification, siphon whipping, smoking, powderizing, deep freezing, sous vide cooking, and emulsification.

The dishes were served to 50 guests, including Richard Blais, author and molecular gastronomist Nathan Myhrvold, and Saved by the Bell cast members Elizabeth Berkley Lauren, John Michael Higgins, Josie Totah, Haskiri Velazquez, and Alycia Pascual-Peña.

Quickfire Challenge: One member of each duo raced to complete three mise en place tasks: husk and remove the kernels from five corncobs, peel five sweet potatoes, and crack half a cup of pecans.

They were not provided a recipe; instead, the duos were given tablets allowing them to videocall the Top Chef alumnus who originally created their chosen dish.

Elimination Challenge: The final two duos created three-course progressive meals highlighting their journeys through Top Chef Family Style.

Eliminated competitors Ocean & Jaydene and Kennedy & Rosie were brought back to provide assistance as sous chefs.