Chef Wanted with Anne Burrell - Episode Guide

Mucho Ultima in Manhattan Beach, Calif., is looking for a new executive chef to help re-brand it as a destination restaurant. Anne Burrell brings in four chefs. First, she tests their knowledge of Mexican chiles, then the chefs are tasked to reinvent the taco. The two chefs that remain are each handed the keys to the restaurant for one dinner service. One chef struggles to keep pace in the kitchen while the other runs out of ingredients in service. Only one gets the job and becomes Mucho's next executive chef.

Iconic Venice Beach Restaurant James' Beach hasn't had a steady executive chef in five years. Anne brings four top candidates that she feels have the chops to stay long term. Each chef must reinterpret modern comfort food for the health-conscious community of Venice Beach. When two chefs are each handed the keys to the restaurant for a dinner service, one chef juggles the stress while catering to demands of celebrity clientele, and the other breaks down under the time constraints. In the end, only one chef earns the prestigious position of James' Beach's new executive chef.

When legendary chef and restaurateur David Burke needs an executive chef for his restaurant Fromagerie in Rumson, N.J., Anne Burrell brings in four candidates she thinks can make the grade. David is looking for a chef who can blend with his staff and cook along the lines of his own trademark, whimsical style. David tests the chefs on ingredient utilization and then asks them to create their own theme night. When two are selected to run the restaurant for one dinner service, one chef battles their shyness to step up as a leader while the other has to course correct halfway through service to save their chances. Only one gets the job and becomes Fromagerie's next executive chef.

Todd English Olives, located in the heart of Manhattan, has just gone through a major renovation and needs a new executive chef to lead the re-launch. Anne brings a diverse group of candidates to compete for the position. The chefs are tested on their knowledge and use of spices and then told to dash to the farmers' market to create seasonal handmade pasta. Two chefs are dismissed and the final two are handed the keys to the restaurant for the most eventful dinner services yet. After both chefs struggle to keep up with the demands of a New York kitchen, Todd makes an unexpected decision and one chef walks away with the coveted title of executive chef.

Anne brings in four candidates to compete for the next executive chef position at Old Homestead, the oldest steakhouse in New York. The owners are looking for a chef who can help them evolve with the changing neighborhood while keeping what has made Old Homestead successful for generations. The four candidates are tested on their creative butchering when they're asked to create a custom cut of meat. Then the remaining three come up with new and profitable side dishes for Old Homestead's menu. When the final two chefs are each handed the keys to this legendary restaurant for one dinner service, one chef takes a risk and gives Old Homestead a dramatic twist, while the other maintains a firm grasp on the traditional model of what a steakhouse is expected to be. The Sherry Brothers struggle to decide which candidate is the right fit to lead this legendary establishment.

Met Back Bay, a 200-seat restaurant in the heart of Boston that does more than 1,200 covers a day, has just lost its executive chef and needs someone who can handle quantity without sacrificing quality. Anne brings four candidates to owner Kathy Sidell, who is a top restaurateur in Boston with a reputation to uphold. The chefs are asked to create a signature burger, as well as to create as many entrees as they can in 45 minutes. The two finalists each get the keys to the restaurant for one dinner service. One chef brings an innovative menu but struggles to handle the volume while the other starts off great before losing footing at the end. It's a big job for a big restaurant, and only one walks away with the title of executive chef.

Mirabelle, a legendary restaurant on Hollywood's Sunset Strip, has just completed a renovation and is looking for an executive chef to complete their new vision. Chef Anne Burrell brings in four candidates who are tasked with using the scraps of high-end ingredients and in creating a new identity for the Mirabelle menu. The final two chefs face the ultimate test of running the kitchen for a night: One chef battles nerves, while the other must course correct to fix consistency issues.

Tuscan Kitchen, in Salem, N.H., is a massive restaurant looking for an executive chef who can handle volume while maintaining a dedication to scratch cooking. Chef Anne Burrell brings in four candidates, who are tested on their Italian cuisine skills and knowledge. The final two chefs are each handed the keys to the restaurant for a dinner service: One chef must dig their way out of a bad start, while the other struggles with consistency.

Sea Dog Steak & Ale, in Massachusetts, is looking for an executive chef who can create cutting-edge "gastro pub" cuisine. Chef Anne Burrell brings in four candidates who are tested on creating a dish for a beer pairing and making a gastro pub dish using live lobster. The two remaining chefs are each given the opportunity to run the restaurant for an evening: One chef has to trash an entire dish while the other has trouble taking control of the kitchen.

Puerto Rico's late-night hot spot, Oceano, is looking for an executive chef to expand their menu. Chef Anne Burrell brings in four candidates, who are challenged to create two dishes; a gourmet version of a traditional Puerto Rican dish, and a signature "sexy" dish for Oceano's menu. The two remaining chefs face the toughest test, running dinner service for an evening: One chef has to battle differences with the kitchen staff, while the other makes an executive decision that turns their hopes around.

Chef Anne Burrell brings in four candidates for the executive chef job at Abels on the Lake, a 10,000 square foot restaurant in Austin, Texas. The chefs are tested of their use of local ingredients, as well as their ability to handle quantity and consistency. The final two chefs will not only handle dinner service, but also a special party in the restaurant's event space: One chef must re-work an entire dish at the last minute, while the other must overcome poor communication with the staff.

Chef Anne Burrell brings in four candidates to compete for the dream job as the next executive chef at Culina Modern Italian restaurant in the heart of Los Angeles. The chefs are asked to create a pizza using seafood and are then asked to make a four ingredient dish. After one chef quits in the middle of the interview, the final two chefs each have their chance to run this multimillion-dollar restaurant for an evening. An unexpected turn of events causes a surprise and abrupt ending to this interview.

Richard, the owner of Zengo restaurant, needs a new Executive Chef who can handle the intensity of a high volume kitchen in the heart of New York. Anne Burrell brings four candidates who are tested on their ability to combine Asian and Latin cuisine and are asked to create a dish using cured and fermented ingredients. The final two chefs are each handed the keys to the restaurant for an evening to determine who will be Executive Chef: One chef has to dig out of a disastrous start to dinner service and a confrontation erupts between staff in the kitchen leaving a chef shorthanded with a packed house.

Husband and wife Fred and Cheryl are looking for a new executive chef for their restaurant, Ola, located on the north shore of Oahu. The chefs are asked to elevate the traditional Hawaiian dish Loco Moco and are then tested to create an original dish combining difficult local ingredients. The two remaining chefs are given the ultimate test of running the restaurant for an evening: After seeing the chefs take two very different approaches to dinner service, Fred and Cheryl struggle to make a decision as to which chef is the right fit to join the family at Ola.

Jeff Ruby, the biggest restaurateur in Cincinnati, is in desperate need of a new executive chef for his flagship steakhouse, the Precinct. Anne Burrell brings Jeff four candidates who are tasked with first creating a high-end steak dish using inexpensive cuts of meat and then they must create a signature dish to add to Precinct's menu. The final two chefs are handed the keys to Precinct restaurant for a dinner service: One candidate's focus on speed ends up causing execution issues, while the other candidate has a confrontation with the owner that could ruin their chances at getting the job.

Husband and wife restaurateurs Kevin and Stacey need an executive chef for their Raleigh, N.C., restaurant French Brasserie, and Chef Anne Burrell brings them four worthy candidates. The chefs are first tasked with creating sweet and savory crepes and then a dish using the favorite French protein rabbit. The two chefs left to run the restaurant for an entire dinner service each face major challenges in the last leg of this job interview, forcing the owners to make a swift and dramatic decision.

World renowned chef and restaurateur Kurt Gutenbrunner is in need of an executive chef for Blaue Gans, his Austrian Wirsthaus in New York. Anne Burrell brings him four candidates who are tested on their ability to create a refined version of Goulash and on creating an accessible dish using uncommon cuts of organ meat. During the final round's dinner service, one chef's struggle with soup almost sinks his whole service while the other chef lets the intensity get the best of him and finds himself letting the kitchen run him.

Family-run New York landmark Victor's Cafe is in need of a new executive chef to continue their philosophy of the evolution of Cuban cuisine. The four chefs Anne Burrell brings to owners Sonia and Monica are first asked to create their own adobo blend and are then tasked with cooking a classic and nuevo version of a tradition Cuban dish. The last two chefs standing are given the keys to run dinner service for a night. They each handle the pressure so well, that the owners are faced with a very tough decision on which chef is the right fit for the family at Victor's Cafe.

Miami, Fla., hotspot Nikki Beach needs an executive chef to head up their new Ibiza, Spain location. The candidates Chef Anne Burrell brings in for the job are first tasked with creating a platter for guests to share during the day and then they must create an elegant seafood dish for the evening. The remaining two chefs each run the restaurant for an evening: One chef starts well but struggles with execution problems while the other stumbles at the start but recovers well.

After a multi-million dollar upgrade, the exclusive Bacara Resort & Spa in Santa Barbara, Calif., is searching for a new Executive Chef for their restaurant, The Bistro. Anne Burrell brings four candidates who will be tested on their ability to combine fresh land and sea ingredients into dishes worthy of this world-class resort.

Four chefs compete at the legendary New York restaurant Le Cirque for an executive chef position at its sister restaurant Circo in Abu Dhabi. Anne brings in four candidates who must show that they can marry Le Cirque's famed Italian cuisine with the Middle Eastern flavors of Abu Dhabi.

Abigaile Restaurant in Hermosa Beach, Calif., is a beachside gastrobrewery with a punk-rock attitude. Anne Burell brings in four creative chefs looking to take the reigns as the restaurant's Chef de Cuisine.

Chef Anne Burrell comes to the aid of the owners of Tavern 1757 in Derby, Conn., who are seeking an Executive Chef to help transform their restaurant into the rustic Italian hot spot of their dreams.

One of Boston's most successful restaurant chains, Salvatore's, is seeking an Executive Chef to oversee operations at multiple establishments and create fresh new menu items.

Food sizzles and tempers flare as four chefs vie for an Executive Chef post at The Pear Southern Bistro, in California's Napa Valley.

Southern California tapas destination, Cafe Sevilla, is in need for a new Executive Chef to oversee their three locations. Anne Burrell brings in four candidates who are tested on their ability to create a tapas platter and show a contemporary take on a classic Spanish dish.

When Las Vegas hot spot Dos Cominos is looking for a new Executive Chef, Anne Burrell brings four candidates to vie for the job. Before two chefs are given the keys to restaurant for a night of dinner service, the chefs are first tested on creating their unique take on a sweet and spicy taco and creating and demo-ing a signature guacamole.

Anne puts four internationally inspired chefs to the test for the Chef de Cuisine position at the Chicago dining destination, Tavernita.

Cite has been Chicago's premiere destination for romantic dining and spectacular views. With their Executive Chef retiring after nearly 30 years, the owners implore Anne Burrell to bring in four qualified candidates to take over the kitchen and modernize their classic menu.

After promoting their last Executive Chef, the owners of Second Home Kitchen + Bar in Denver have called on Chef Anne Burrell for help finding his replacement to revamp their menu and to help further their success.

Christy's on Broadway, a Long Beach, Calif., landmark restaurant owned by Christy Bono seeks an executive chef to reestablish its popularity.

The owner of Tapenade, a chic Mediterranean hot spot in Los Angeles struggles to keep up with his growing clientele and seeks a Chef de Cuisine to run his busy kitchen.