Top Chef competition judged by top USA Olympic, Paralympic competitors in Milan

(L-R) Declan Farmer, Paralympic Sled Hockey; Oksana Masters, Paralympc mulyi sports, Red Gerard, Olympic snowboarding; Alana Meyers Taylor, Olympic bobsledding. Photo: courtesy of Alana Meyers Taylor // Facebook // NBC Universal // Bravo

MILAN — Four Olympians and Paralympians served as special guest judges on June 5 on Top Chef: Milan, filmed in the host city of the 2026 Winter Olympic and Paralympic Games.

The show, which marked the beginning of its season finale episodes, featured sweeping aerial shots of Milan reminiscent of Olympic broadcast visuals. The set design prominently included the Milan-Cortina 2026 Olympic and Paralympic logos, along with the Olympic rings.

The guest judges were athletes who hope to compete at the upcoming Games—one of whom has already qualified:

• Elana Meyers Taylor, five-time U.S. Olympic medalist in bobsled, opening ceremony flag bearer, gender equality advocate, U.S. Olympic & Paralympic Committee advisory member, wife and mother of two

• Red Gerard, U.S. Olympic gold medalist in snowboarding (already qualified for 2026)

• Declan Farmer, three-time U.S. Paralympic gold medalist in sled hockey

• Oksana Masters, 19-time U.S. Paralympic medalist across Para biathlon, cross-country skiing, cycling and rowing

Asked about her competition mindset, Meyers Taylor told a host: “It’s pretty similar to cooking—it’s all about the preparation beforehand so that when you get out there, you’re ready to go.”

At the start of the episode, four chefs remained. Each was paired with an athlete, and the teams shopped together before cooking. With a budget of €750 and 45 minutes to shop, the chefs then had two hours to prepare their first dish, followed by 30 minutes each for the second and third dishes.

The athletes helped judge the first two rounds. A panel of professional chefs determined the winner of the third.

For the first dish, polenta was the required main ingredient. Shui, a barbecue restaurant owner from South Carolina, won with a dish inspired by Chinatown BBQ: five-spice roast duck with creamy polenta.

In the second round, beets were the featured ingredient. Tristan won with a vibrant Afro-Caribbean creation: glazed beets, smoked beet purée, beet pikliz, and pork belly.

A host joked that cooking might be “a new Olympic sport.”

The third and final required ingredient was gorgonzola. Bailey took the win with her polenta gratinata with brûléed gorgonzola. Reflecting on the experience, she said she would be content if eliminated—doing what she loved in such a special place made it worthwhile.

Cesar was ultimately eliminated after presenting his butternut squash casserole with gorgonzola sauce and sage pesto.

The season winner will receive $250,000, an appearance at the Food & Wine Classic in Aspen, Colorado, and travel perks from Delta Air Lines, the official airline of Team USA.