Honestly, if you go back and watch Top Chef Season 18 now, it feels like a fever dream. It was filmed right in the thick of the pandemic, specifically in Portland, Oregon. At the time, the city was basically a ghost town, and the production team had to create this giant "bubble" at the Hilton Portland Downtown to keep everyone safe. No fans. No crowded restaurants. Just a bunch of incredibly talented chefs trapped in a hotel together with nothing to do but cook and talk about sourdough starters.
It changed the vibe. Forever.
Usually, Top Chef relies on the chaos of the outside world—screaming fans at a stadium or the rush of a busy lunch hour in a public park. But Season 18, which aired in 2021, traded that for something much more intimate and, frankly, much more professional. It wasn’t about the drama of a line cook melting down because a tourist asked for ketchup. It was about high-level artistry. Because the world had stopped, the show had to look inward.
The All-Star Jury and the Shift in Power
One of the coolest things about Top Chef Season 18 was the "All-Star Jury." Since they couldn't bring in random guest judges from across the country due to travel restrictions, they brought in a rotating cast of alumni. We’re talking heavy hitters like Melissa King, Gregory Gourdet, Richard Blais, and Amar Santana.
This changed the judging dynamic entirely.
Instead of a random celebrity who "loves to eat," you had people who had literally stood at those same stations. They knew exactly how much it sucked when the oven temp was off or the salt was too coarse. It made the critiques sharper. When Dale Talde tells you your dish lacks soul, it hits different than when a random actor says it. This "insider" perspective turned the season into a masterclass. You weren't just watching a reality show; you were watching a culinary symposium.
Portland as the Silent Protagonist
Portland was the perfect backdrop. The city’s food scene is famously obsessed with local sourcing, and the show leaned into that hard. We saw challenges involving the Oregon Trail, the indigenous history of the region, and even a drive-in movie theater challenge that felt like a clever nod to how we were all consuming media at the time.
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The "Tournament of Tofu" and the "Fruit of the Sea" challenges pushed the chefs to think about ingredients in a way that felt very Pacific Northwest. It wasn't just about luxury; it was about the soil and the water.
Gabe Erales and the Controversy No One Saw Coming
We have to talk about the elephant in the room. Gabe Erales won. He was the first Mexican-American to take the title, and his food was, by all accounts, transcendent. His mole was legendary. Tom Colicchio and Padma Lakshmi raved about his technique and his ability to bridge traditional flavors with modern plating.
But then, the news broke.
Almost immediately after the finale aired, it came out that Gabe had been fired from his restaurant, Comedor in Austin, for violations of the company's ethics policy regarding a relationship with a staff member. It cast a massive shadow over the win. Fans were furious. The internet was a mess.
Top Chef is a show that prides itself on the integrity of the kitchen. This was a gut punch. Padma Lakshmi herself eventually spoke out, calling for more transparency. It’s a weird legacy for Top Chef Season 18. On one hand, you have some of the most beautiful food ever captured on film. On the other, you have a winner whose reputation was dismantled almost as soon as the confetti hit the floor.
It serves as a stark reminder that the "chef culture" the show celebrates is still grappling with real-world issues of accountability and professional conduct.
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Shota Nakajima and the Power of Humility
If Gabe was the winner on paper, Shota Nakajima was the winner in our hearts.
Watching Shota cook was like watching a surgeon who also happens to be a stand-up comedian. He brought this incredible Japanese precision to every single dish. His laughter was infectious. There was a moment in the "Restaurant Wars" episode—which, by the way, was reimagined as a "chef's table" concept called Kokoson—where you could see his leadership style. It wasn't about ego. It was about the team.
Shota, along with Dawn Burrell and Dawn’s incredible (if sometimes disorganized) plate-up style, represented a new era of the show. These were chefs who weren't just there for a paycheck. They were there to represent their cultures. Dawn’s focus on the African Diaspora and Shota’s elevation of Japanese comfort food felt like a massive step forward for the franchise's diversity.
The Technical Evolution of the Show
Technically speaking, Season 18 looked different. The lighting was moodier. The sound was crisper because there was less background noise. The "Last Chance Kitchen" with Tom Colicchio also felt more high-stakes.
- The Kitchen Setup: Because of social distancing, the stations were spread out. This actually allowed the cameras to get closer to the food without bumping into people.
- The Challenges: No more "feed 500 people" challenges. Everything was small-scale. This meant the chefs couldn't hide behind volume. Every single plate had to be perfect.
- The Emotion: You could tell these chefs were grateful to be there. Most restaurants in the US were struggling or closed during filming. For these contestants, being in the Top Chef Season 18 bubble was the only time they felt "normal" in a year.
It was intense.
Why You Should Re-watch It
A lot of people skip the "pandemic seasons" of their favorite shows because it feels too depressing to go back to that time. Don't do that with Top Chef Season 18.
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It’s arguably the most "pure" season of the show ever made. It’s 100% focused on the craft. There are no gimmicky challenges where they have to cook on a moving train or in a blizzard. It’s just talented people in a room, pushing the boundaries of what a vegetable can do.
The camaraderie was different, too. Because they were living together in a literal bubble, they became a family. There’s a scene where they’re all just hanging out on the hotel patio, and it feels genuine. It doesn't feel like reality TV "hanging out." It feels like people surviving a global crisis together through the medium of braised short ribs.
What Happened to the Cast?
The "Portland 15" have mostly thrived.
- Shota Nakajima expanded his footprint in Seattle and became a massive fan favorite on the food festival circuit.
- Dawn Burrell has continued to be a voice for Black chefs in the industry, despite her infamous "missing components" on the show.
- Sara Hauman (the yogurt queen) became a cult icon for her quirky, no-nonsense approach to flavor.
- Gregory Gourdet, who judged this season, opened Kann in Portland, which went on to become one of the most decorated restaurants in the country.
Top Chef Season 18 didn't just crown a winner; it solidified Portland as a culinary mecca even when the world was falling apart. It proved that the format could survive without the "spectacle" if the talent was high enough.
If you’re looking to sharpen your own skills, pay attention to the "Pan-African" episode and the "Indigenous Oregon" episode. They offer more education in 42 minutes than most culinary school semesters.
Next Steps for Fans and Home Cooks:
- Audit your pantry: Take a cue from Shota and invest in high-quality soy sauce and mirin. The difference between grocery store brands and the real stuff is what separates a "Top Chef" dish from a weeknight meal.
- Support the alumni: If you’re in Portland, a visit to Gregory Gourdet’s Kann is non-negotiable, but book months in advance.
- Watch "Last Chance Kitchen": If you only watched the main episodes, you missed half the story. The Season 18 LCK arc is one of the most competitive in the show's history.
- Practice "The Pivot": The biggest lesson from the Portland season was adaptability. When an ingredient isn't there or a technique fails, don't panic. Refocus on the flavor.