TOP CHEF MASTERS: Season Two
About Chef Susur Lee
Hailed by Zagat as “a culinary genius,” Susur Lee has emerged from his humble beginnings as a 15-year-old apprentice in Hong Kong to become a worldwide leader in Asian fusion cuisine, blending traditional Chinese dishes with classical French techniques. In 1987, Lee opened the doors to his 12-table Lotus restaurant in Toronto, earning rave reviews from The New York Times, Art Culinaire, Gourmet, and Food & Wine magazine. Lotus ran successfully for a decade before Lee decamped for a "re-energizing" period to Singapore, where he served as head chef and consultant. Returning home to open Susur in 2000, Lee has since launched restaurants in Manhattan (Shang), Washington D.C. (Zentan), and a second restaurant, Lee, in Toronto. Lee is a sought-after guest chef across the globe, and has been featured on numerous media outlets. A noted philanthropist, he contributes regularly to the James Beard Foundation, cancer research at Spinizolla in Boston and the Null Foundation, which provides scholarships for underprivileged students to attend culinary school. Chef Lee won $20,000 for the Andre Agassi Foundation for Education and came in second place. Click here to learn about how you can get involved with the Agassi Foundation.
About Top Chef Masters Season 2
Bravo's highest-rated first season competition series, Top Chef Masters is back for Season 2. Once again the judges' table will be turned, and viewers will see what happens when world-renowned chefs compete against each other in a series of weekly challenges and revert back to basics. Only one chef will make it to the finals to compete for the title of "Top Chef Master" and a prize for the charity of their choice.
Food journalist Kelly Choi returns as series' host, alongside renowned restaurant critic Gael Greene, culinary expert James Oseland and food critic Jay Rayner who are all back on the Critics' Table. Top Chef series judge Gail Simmons will also serve as a judge this season on Top Chef Masters.
Each episode of Top Chef Masters holds two challenges for the chefs. The first is a Quickfire Challenge which tests their basic abilities. Each quickfire challenge will be judged by a blind taste test and a five-star system, similar to fine dining reviews.
The second challenge is a more involved Elimination Challenge designed to test the versatility and invention of the chefs as they take on unique culinary trials such as working with unusual and exotic foods or catering for demanding clients. The food will be tasted and evaluated by the judges and a wide range of tasters for whom the challenge is aimed, whether it is patrons at a five-star restaurant or a room full of hungry kids – the food has to appeal to the diner as well as the critics if the chef is to survive.
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