Wisconsin

Elimination Challenge: The chefs were separated into three groups led by host Kristen Kish, head judge Tom Colicchio, and judge Gail Simmons, each of whom assigned their group a unique test: Gail's group had to create stuffed pasta dishes; Kristen's group had to make soup; and Tom's group had to prepare roasted chicken dishes (which were required to include both white meat and dark meat). The dishes were served at Lupi & Iris restaurant. The judges selected their favorite and least favorite dish in each group. The overall favorite was declared the winner and received immunity for the next Elimination Challenge. The three contestants with the judges' least favorite dishes then cooked against each other in a sudden-death cook-off, creating any dish of their choosing using leftover ingredients from the kitchen. The loser of the cook-off was eliminated. The guest judges were chefs Paul Bartolotta and Adam Siegel.

• Gail's Group (Stuffed Pasta): Alisha, David, Kévin, Michelle, Rasika
• Kristen's Group (Soup): Amanda, Charly, Dan, Laura, Manny
• Tom's Group (Roasted Chicken): Danny, Kaleena, Kenny, Savannah, Valentine
  • Winner: Manny (Green Pozole with Chicken & Charred Salsa Verde)
  • Eliminated: David (Mushroom Stuffed Gnocchi with Speck & Chicken Liver Gravy, Mascarpone & Calabrian Chili; Poached Shrimp with Sungold Tomatoes, Coconut Cilantro Broth & Green Curry Sauce)

Quickfire Challenge: The chefs had 30 minutes to create dishes incorporating hops. The winner received US$5,000. The guest judge was Top Chef: Colorado winner Joe Flamm.

• Winner: Laura (Hop Infused Rice Pudding with Berries)

Elimination Challenge: The chefs, split into two teams, created seven-course progressive menus elevating the following bar snacks: popcorn, pickles, pretzels, mixed nuts, potato chips, olives, and toasted corn kernels. The meals were served inside the Historic Miller Caves. The winner received immunity for the next Elimination Challenge and US$10,000 from the Miller Brewing Company. The guest diners included Joe Flamm, chefs Kyle Knall, Luke Zahm, and Jamie Brown-Soukaseume, restaurateur Omar Shaikh, Miller High Life representative Carol Walker, and comedian Charlie Berens.

• Red Team: Amanda, Charly, Danny, Kaleena, Kévin, Laura, Valentine
• Yellow Team: Alisha, Dan, Kenny, Manny, Michelle, Rasika, Savannah
  • Winner: Rasika (Barley Pretzel Cake with Pretzel Granita & Honey Mustard Sabayon)
  • Eliminated: Valentine (Beer & Corn Soup, Pickled Fresno Peppers & Toasted Corn Kernels)

Quickfire Challenge: The chefs were presented with numerous miniature doors. The contestants took turns opening doors, each concealing a random ingredient. As the winner of the previous Elimination Challenge, Rasika was allowed to choose her door first. They then had 30 minutes to create dishes pairing their mystery ingredient with Door County cherries. The winner received US$5,000. The guest judges were actress Clea DuVall and Top Chef: New York runner-up/Top Chef: All-Stars finalist Carla Hall.

• Winner: Rasika (Tart Cherry Cipollini Onions, Charred Pepper Relish & Berbere Spice)

Elimination Challenge: The chefs were randomly assigned one of thirteen different cheeses. They were then asked to make dishes featuring their designated cheeses for a Top Chef cheese festival held at the Cupola Barn in Oconomowoc. The dishes were served to the judging panel and one hundred festival guests. The guests' votes determined the top dishes and winner of the challenge, while the judges selected the bottom dishes. The winner received immunity for the next Elimination Challenge. The guest judges were Carla Hall and chef Dane Baldwin.

• Winner: Michelle (Coconut Curry Collard Green Saag with Pleasant Ridge Reserve Potato Fritter)
• Eliminated: Kenny (Crab Rangoon Salad with Gorgonzola Crème Fraîche Crema, Luxardo Cherry Relish & Rice Paper Chip)

Elimination Challenge: The chefs traveled to Madison and toured buildings designed by architect Frank Lloyd Wright. Working in pairs, the contestants had to take inspiration from Wright's architectural style and create dishes featuring the theme of duality. The dishes were served at the Riverview Terrace Restaurant in Spring Green. The winning pair received US$10,000, though only one person received immunity for the next Elimination Challenge. Both members of the losing team were eliminated. The guest judges were chef Dominique Crenn and Top Chef: Houston/Top Chef: World All-Stars winner Buddha Lo.

• Winners: Rasika (Daal Quenelle, Pickled Beets, Carrot Purée & Rasam) and Danny (Scallop Mousse, Zucchini & Green Chartreuse)
• Eliminated: Alisha (Sea - Aguachile with Shrimp, Cucumber & Lime) and Kaleena (Land - Mushroom & Goat Cheese Cheesecake, Sesame Tuile, Candied Mushrooms & Spruce Syrup)

Quickfire Challenge: Prior to learning about their challenge, the chefs were instructed to buy ingredients from the Dane County Farmers' Market. Then, after arriving at the rooftop of L'Etoile Restaurant, they were given 30 minutes to create dishes pairing their ingredients from the farmers' market with one of ten different sauces from the first cookbook of Carson Gulley, the head chef at the University of Wisconsin–Madison from 1926–1954. The winner received US$7,500. The guest judges were comedian/activist W. Kamau Bell and chef/owner Tory Miller.

• Winner: Charly (Creole Sauce - Fingerling Potato with Honey & Tomato Chèvre & Roasted Pepper Creole Sauce)

Elimination Challenge: The chefs were invited to a supper club meal at the Harvey House, a former train depot-turned restaurant. They were then divided into two teams and asked to prepare their own supper club menus for the judges and forty guest diners. Their menus were required to include a relish tray, fish dish, chicken dish, beef dish, and dessert. The winner received immunity for the next Elimination Challenge. The guest diners included W. Kamau Bell, Tory Miler, pastry chef Kristine Miller, chef/co-owner Joe Papach, and creative director/co-owner Shaina Papach.

• Green Team: Amanda, Charly, Danny, Laura, Manny
• Purple Team: Dan, Kévin, Michelle, Rasika, Savannah
  • Winner: Dan (Relish Tray - Crudités in "Soil", Steak Tartare, Chicken Liver Mousse, Pickled Shallots & Fried Seed Toast)
  • Eliminated: Charly (Fish Dish - Epis Rubbed Fried Trout, Coconut Epis Sauce & Preserved Lemon Pikliz)

Quickfire Challenge: The chefs had 45 minutes to produce dairy-forward desserts. The winner received US$7,500. The guest judge was chef/founder Christina Tosi. Following Episode 5 of Last Chance Kitchen, Kaleena rejoined the competition and Soo was introduced as a new competitor. Since Tom Colicchio allowed two contestants through Last Chance Kitchen, Kristen Kish informed the cast that the judges reserved the right to eliminate two people during any future Elimination Challenge without prior warning.

• Winner: Michelle (Corn Cake with Mascarpone Cheese, Basil Cream & Lemon Zest)

Elimination Challenge: The chefs were challenged with making dishes exemplifying "chaos cooking", a trend similar to fusion cuisine that disregards all culinary convention, which became popular with social media chefs during COVID-19 lockdown. The guest judges were chef/actor Matty Matheson, chef/owner Phillip Foss, and chef/writer Sophia Roe.

• Winner: Danny (Scallop Chou Farci with Yuzu Kosho Foam)
• Eliminated: Rasika (Crab & Eggplant with Mushroom Conserva, Dukkah & Garlic Tahini)