The chefs got a short introduction before being thrown directly into their first Quickfire Challenge.

Quickfire Challenge: A four-part "culinary skills" challenge led by Mark McEwan.

• Round 1: Peeling pearl onions. The first 7 chefs to finish advanced.
• Round 2: Peeled and diced butternut squash. The best performing 4 chefs advanced.
• Round 3: Breaking down a duck. The first two to finish advanced.
• Round 4: The two remaining chefs were given 25 minutes to prepare a dish from the ingredients prepared in the first three rounds.
  • WINNER: Mark (Pan-Roasted Duck with Charred Onions, Squash Puree & Smoked Canola Oil)

Elimination Challenge: The chefs must create a dish inspired by a signature dish from one of four guest chefs and judges. The four chefs were McEwan (Bymark Burger), Susur Lee (Curry Roasted Chicken), Rob Feenie (Sake & Maple-Cured Sablefish, Braised Oxtail, Ginger and Soy Cream), and Anne Yarymowich (Montreal classic Tourtière).

• WINNER: Jinhee (Maple Lime-Glazed Chicken Thigh with Lemongrass Curry)
• ELIMINATED: Felix (Duck, Bison & Venison Mince with Pickled Root Vegetables & Crispy Potatoes)

Guest judges: Susur Lee, Rob Feenie, Anne Yarymowich, Mijune Pak, Chris Nuttall-Smith and Janet Zuccarini (elimination only)^[3][4]

Quickfire Challenge: Each chef was given the same ingredients and 40 minutes to make a dish with as little food waste as possible. The winner would get the season's only immunity, to be used at any point in the successive four episodes.

• WINNER: Ross (Pan-Seared Branzino in a Pesto Puree with Compressed Radish & Artichoke Vinegar)

Elimination Challenge: The chefs were assigned to create a dish inspired by one of Canada's major farm exports: dairy, egg, vegetable, fruit or grain.

• WINNER: Matt (Beer-Braised Savoury Grain Stew with Rye-Marinated Duck)
• ELIMINATED: Nathan (Poached Egg with Hollandaise, Trout Eggs & Cured Salmon on Roasted Cabbage)

Guest judges: Danny Bowien (quickfire only), Lynn Crawford and five farmers (elimination only)^[5][6]

Quickfire Challenge: The chefs are tasked with combining two food trends (one ingredient and one presentation style) to create a new dish.

• WINNER: Matt (Kimchi Foie Gras Dumpling in Kimchi Broth With Grated Shitake Mushroom)

Elimination Challenge: Chefs were tasked to help create a three-course Mexican meal, based on one of four regions of Mexico. Each course will be prepared by three of the chefs.

• WINNER: JP (Mango Custard, Guava Sorbet, Goat's Milk Ice Cream with Dulce de Leche)
• ELIMINATED: Ivana (Avocado Chocolate Ice Cream with Churro Crumble, Avocado Mousse, Dehydrated Fig & Fried Cricket)

Guest judges: Peter Meehan (quickfire only), Carlos Gaytan (elimination only)^[7][8]

Quickfire Challenge: Each chef had to teach a culinary student how to make their signature dish without being able to see the student's progress.

• WINNER: Matt (Gochujang-Marinated Ribeye with Burnt Cauliflower and Mint Puree)

Elimination Challenge: "Restaurant Wars", where the chefs are split into teams and must run a successful "restaurant". Two of the three eliminated chefs are picked to round out each team, with the winning team member able to re-enter the competition.

• Team 1: Matt (captain), Darren, JP, Jinhee, Nathan
• Team 2: Ross (captain), Elia, Mark, Jesse, Felix

• WINNER: Matt (Red Fife Noodles with Lobster Dashi, Bacon & Salmon Roe)
• ELIMINATED: Elia (Flourless Chocolate Torte with Mango Ice Cream), + Felix (front of house)

Guest judges: Ruth Reichl (elimination only)^[9][10]

Quickfire Challenge: Chefs were tasked to randomly selects two spices and make a dessert.

• WINNER: Matt (Sriracha Beignets, Burnt Orange Jalapeno Ice Cream and Caramelized Banana With Bone Marrow Caramel)

Elimination Challenge: At an ice hockey arena, the chefs are paired together based on the "iconic" Canadian food they had randomly chosen: pork, beef, lobster and salmon. Each pair must make "stadium food".

• WINNER: Jinhee (Pork & Tiger Prawn Dumplings with Chili Peach Mango Chutney) + Nathan (Soy-Braised Pork Belly with Fried Rice & Saskatoon Berries)
• ELIMINATED: Jesse (Salmon Tartare with Salmon Roe, Cilatro, Wasabi Peas, Crispy Wontons & Caviar) + Matt (Bibimbap with Baked Salmon, Barley, Pickled Shiitake Mushrooms & Edamame)

Guest judge: Rob Gentile (quickfire only)^[11][12]

Quickfire Challenge: Chefs were tasked to create Top Chef Canada quality fried chicken with an accompanying side dish.

• WINNER: Jinhee (Fried Chicken with Anchovy Glaze and Mango, Carrots and Compressed Cucumber)

Elimination Challenge: Chefs were tasked to pick a country randomly and create a pizza inspired by its traditional cuisine, as well as several appropriate side dishes.

• WINNER: Ross (Germany- Speck, Onion, Mushroom & Gruyere Pizza with Potato Salad & Sweet Fried Rye Bread)
• ELIMINATED: Darren (Sweden- Poached Prawn, Anchovy & Chanterelle Pizza with Swedish Meatballs & Pickled Mackerel)

Guest judge: Nicole Gomes (quickfire only), Evan Funke (elimination only)^[13]

Quickfire Challenge: Chefs were tasked to create a vegan version of a classic French dish.

• WINNER: Nathan (Champignons Au Vin- Roasted Maitake Mushrooms with Portobello & Porcini Mushrooms & Root Vegetables)

Elimination Challenge: Chefs were tasked to create a canapé and pair it with a Beringer wine.

• WINNER: Mark (Kilawin- Ahi Tune with XO Sauce, Cilantro Jus, Apple Kombu Relish, Crispy Nori & Smoked Oil)
• ELIMINATED: Nathan (withdrew from competition)

Guest judge: Amanda Cohen (quickfire only), Dustin Gallagher (elimination only)^[14]

Quickfire Challenge (double elimination): Recreate a dish that had failed in a previous round and improve it.

• WINNER: Mark (Roasted Lamb Saddle with Bread Emulsion, Blistered Tomatoes & Apricot Relish)
• ELIMINATED: JP (Ravioli in Brodo- Chicken & Chicken Liver Stuffed Ravioli in Clarified Broth) + Jinhee (Birch Shrub & Lemongrass-Marinated Duck with Coconut Red Curry & Frozen Foie Gras)

Final Challenge: A five-course meal putting the chef's "personality on a plate," and proven why they are deserving of the title of Canada's next Top Chef.^[15]

• WINNER: Ross (moose heart tartare, whelk skewer and cod chitlin with capelin gold leaf; sea urchin and torn diver scallop with dashi and dried seaweed; skin on pan-roasted cod with onion soubise, charred onions, leek and sea urchin beurre blanc; wild hare and partridge with partridge heart, artichoke purée, winter chanterelles and glazed beet; roasted parsnip cream with parsnip chip, whisky-compressed apples and creeping snowberries)
• RUNNER-UP: Mark (kusshi oyster with dill oil, smoked crème fraîche and pickled shallots; beef tartare with charcoal mayonnaise, tomato bacon jam, iceberg lettuce and toasted bread; cured tuna with truffle soy, cilantro relish, crispy nori, salted cucumber and shaved white truffles; seared duck and scallop with rose petal xo, bbq jus and fried rice; Halo-halo with coconut sorbet, pandan syrup, coconut and grassroot jelly, toasted coconut and crushed iced tea)