For the first time in Top Chef history, the Season 23 cheftestants include life partners who co-own and operate a restaurant, as well as a pair of highly competitive identical twin brothers.
Together with the rest of Top Chef Season 23’s rising star chefs — all of whom you can get to know by reading their official bios below — they’ll be competing for the show’s $250,000 grand prize, along with some other major perks, including a feature in Food & Wine magazine, an appearance at the annual Food & Wine Classic in Aspen, a chance to headline their own exclusive dinner at the historic James Beard House in New York, and the opportunity to present at The James Beard Restaurant and Chef Awards in Chicago, IL.
Along the way, the chefs will also have the chance to win immunity, advantages in the competition, or cash prizes with more than $150,000 in total up for grabs.
Keep reading to meet each Top Chef Season 23 cheftestant.
Sieger Bayer
Hometown: Chicago, IL
Current City of Residence: Chicago, IL
Occupation/Profession: Executive Chef/Owner at bar Berria Chicagoan
Sieger Bayer spent his early years in and around his mom’s garden, but it wasn’t until high school that he made the decision to pursue a career as a chef. After graduating from Kendall College’s culinary school, he traveled to Europe staging in kitchens across Spain, France, Germany, England, and Italy before working his way through prestigious kitchens in Chicago, including Nellcote, the James Beard Award-winning restaurant The Publican, Tortello, and his first concept The Heritage. Seeking change, Sieger traveled to Los Angeles during the pandemic where he headed the kitchens of etta, Sqirl, and Here’s Looking at You. He returned to Chicago in 2024 to open his dream project, bar Berria. Featuring an ever-changing American menu, the restaurant showcases Sieger’s fresh take on seasonal ingredients and techniques he learned from around the globe. bar Berria grows its ingredients onsite with over 30 raised garden beds. Preservation and fermentation help bar Berria highlight local products through the city’s winter season. As the proprietor and Executive Chef at bar Berria, he prides himself on supporting his community and creating bold hospitality concepts.
Jaspratap “Jassi” Bindra
Hometown: Kanpur, India
Current city of residence: Houston, TX
Occupation/Profession: Executive Chef at Kahani Social Group (Amrina, Kitchen Rumors, Pok Pok Po, bōl, Jashn Catering)
Every day spent working in a kitchen is a true joy for Jaspratap “Jassi” Bindra. Jassi’s culinary journey began in India, inspired by the family meals his mother and grandmother, as well as the community kitchens at Sikh temples, where he witnessed food being made and shared with humility and care. It was there that his heart truly fell in love with cooking. After he completed a three-year program at the Culinary Institute in Kolkata, he studied at Napier University in Edinburgh where he earned a degree in International Hospitality Management. He refined his unique culinary voice working in India’s finest five-star luxury hotels for 10 years before relocating to San Francisco, where he served as Head Chef at Rooh. He later moved to Washington, D.C., becoming Executive Chef of Punjab Grill (now Rania) and helping the restaurant gain recognition in the 2019 Michelin Guide and as Food & Wine’s Game-Changing Indian Restaurant in the United States. That same year, Jassi was named World’s Best Indian Chef by Hindustan Times. Jassi eventually settled in Houston, where he opened Amrina as Executive Chef and Managing Partner. The restaurant has since received numerous accolades, including OpenTable Diners’ Choice 2023-25, spots on the Houston Chronicle’s Top 100 Restaurants in 2023 and 2024, 2025, and Eater Houston’s Restaurant of the Year in 2022. Through his group Kahani Social, Jassi has expanded his contemporary Indian vision with new ventures such as Kitchen Rumors, Pok Pok Po, bōl and Jashn Catering, all dedicated to making Indian cuisine celebrated on a global stage.
Sherry Cardoso
Hometown: Belo Horizonte, Brazil
Current City of Residence: Brooklyn, NY
Occupation/Profession: Chef/Partner at Cynthia
Born in New York, Sherry Cardoso grew up in Brazil raised by her mother and her aunt who often stepped in when her mother was away. She forged a deep connection to food roaming her uncle’s farm during weekend trips and cooking in the kitchen. She moved back to the United States at 14 to live with her older sister, later completing a culinary program at a New Jersey community college, balancing her studies while raising her child. Soon after, she landed her first cooking job at Le Cirque under Chef Christophe Bellanca, where she built the foundation for her French technique. Later, she moved on to work as a sous chef under Chef Michael Psilakis at his Michelin-starred Greek restaurant Anthos, followed by four years working under Chef Thomas Keller at Per Se, and subsequently as the Executive Sous Chef of Brooklyn Fare. Sherry’s first Executive Chef position came at Café Cluny in New York’s West Village. She was later hired by Chef Greg Baxtrom as the Culinary Director of Baxtrom Hospitality Group, where, over the course of three years, Sherry oversaw three major New York openings for the group. Sherry led the culinary team as the Executive Chef at Metropolis by Marcus and is currently the Chef and Partner at Cynthia, a fine-dining restaurant in the West Village that will open in March.
RELATED: Get a First Look at Tom, Gail & Kristen Filming Top Chef Season 23 (BTS PHOTO)
Brittany Cochran
Hometown: Columbus, OH
Current City of Residence: Charlotte, NC
Occupation/Profession: Executive Chef at Stagioni
Born and raised in Columbus, Ohio, Brittany Cochran discovered her appreciation for food in her grandparents’ garden, where she learned the farm-to-table philosophy that inspires her cooking today. After graduating from Johnson & Wales University in Charlotte with a degree in Culinary Arts and Food Service Management, she moved to New York to pursue her culinary dreams, landing her first role at age 21 with Chef Marc Forgione. Brittany then joined two-star Michelin restaurant Marea to deepen her knowledge of coastal Italian cuisine. After a few years in the city, Brittany returned to Charlotte and became Executive Chef at Stagioni, showcasing authentic Italian cooking with seasonal, handmade ingredients. Known for her butchering skills and speed in the kitchen, Brittany thrives under pressure and brings passion and precision to every dish. She is also proud of her work outside the kitchen. Brittany is the chef chair for Cookies for Kids Cancer Foundation and volunteers for Meals on Wheels. When she isn’t cooking, she loves to explore the Carolinas’ great outdoors with her two dogs.
Brandon Dearden
Hometown: Sterling, VA
Current City of Residence: Hamilton, MT
Occupation/Profession: Executive Chef/Co-Owner at Ember and Grano
Growing up in Sterling, Va., Brandon Dearden was drawn to the kitchen, often found cooking alongside his grandma, helping at his father’s restaurant job and cooking on a line while in high school. He shares his passion for food alongside his identical twin brother and fellow competitor, Jonathan, this season. After earning dual degrees in Culinary Arts and International Baking & Pastry, he trained in Las Vegas, Chicago, Los Angeles and San Francisco. His career includes notable roles with Alinea, Saison Hospitality Group, Wolfgang Puck’s Fine Dining Group, Charlie Palmer’s Aureole and Daniel Boulud’s Dinex Group. Now residing in Hamilton, MT, Brandon is the chef and co-owner of Ember and Grano, bringing a live-fire-driven approach to Montana cuisine built on local grain, seasonal agriculture and trusted ranching partners. Ember focuses on incorporating local ingredients, spotlighting its terroir, beef and hyper-seasonal produce. Grano specializes in American-Italian cuisine with well-executed, simple ingredients. Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. Known for his ability to thrive under pressure, especially fueled by a friendly lifelong sibling rivalry, he approaches every challenge with focus and fire.
Jonathan Dearden
Hometown: Sterling, VA
Current City of Residence: Alexandria, VA
Occupation: Corporate Chef at KNEAD Hospitality + Design
Raised in Sterling, Va., Jonathan Dearden quickly found his passion for cooking alongside his identical twin brother and fellow Top Chef competitor, Brandon. Jonathan earned a bachelor’s degree in culinary management from the Art Institute of Fort Lauderdale and trained under James Beard Award-winning chefs including Allen Susser and Edward Lee. He also cooked alongside José Andrés with World Central Kitchen. His cooking style melds classic French technique with the bold flavors of Latin, Central American, and Caribbean cuisines, honoring each ingredient’s origin while pushing creative boundaries. He has led major culinary programs at Kimpton Hotels and currently serves as Corporate Chef for KNEAD Hospitality + Design, a Washington, D.C.-based restaurant company overseeing a diverse portfolio of twelve restaurants ranging from Mexican and French concepts to a Southern concept with Korean influences. A natural born competitor who thrives in chaos, Jonathan is ready to face off against his brother in the Top Chef kitchen.
Oscar Diaz
Hometown: Chicago, IL
Current City of Residence: Durham, NC
Occupation/Profession: Chef/Owner at Little Bull, AAKTUN, and TaTaco
A two-time James Beard Award semifinalist for Best Chef Southeast, Oscar Diaz was born and raised in Chicago. Growing up surrounded by diverse flavors shaped his bold, multicultural culinary style blending his Mexican heritage, global influences, and Southern soul. After training in Michelin-starred kitchens across Las Vegas, Los Angeles, and Chicago, he landed in Raleigh, N.C., where he helped to launch Cortez Seafood + Cocktails. In 2023, Oscar opened Little Bull in Durham, which recently earned a Michelin Guide recommendation and features an American melting pot of flavors. His second restaurant AAKTUN opened in 2024, pushing Latin American flavors. Oscar’s latest project and third restaurant, TaTaco is a mercado-inspired eatery in Durham. Known for his fearless creativity and high-pressure skills, Oscar was featured in Time Magazine as a chef defining the “Nuevo South.” A musical aficionado at heart, he loves to DJ, travel and wants to apply the same passion and skills to food and remix his cuisine.
Duyen Ha
Hometown: Binghamton, NY
Current City of Residence: Los Angeles, CA
Occupation/Profession: Chef/Founder at The Cuisson
A proud Vietnamese-American, Duyen Ha’s cooking style blends French technique with her Vietnamese heritage. She was raised in Binghamton, N.Y. and grew up immersed in Vietnamese food and culture, watching her family cook elaborate meals from old traditional way. After working in tech and as a barista champion, she pivoted to culinary arts and studied at France’s prestigious Ferrandi Paris where she graduated top of her class. Duyen went on to train and cook in some of Europe’s most acclaimed Michelin-starred kitchens including Arpège, Mirazur and Frenchie. These experiences shaped her refined palate and deep appreciation for both cuisine and wine. Now based in Los Angeles, she leads The Cuisson, a culinary studio that collaborates with brands to enhance their hospitality programs and dining experiences. She is also the founder of BONDLE, a French wine and Champagne brand.
Jennifer Lee Jackson
Hometown: Statham, GA
Current City of Residence: Suttons Bay, MI/Detroit, MI
Occupation/Profession: Consulting Chef
Born and raised in Georgia, Jennifer Lee Jackson learned to cook at a very young age from both of her grandmothers. Originally a Political Science major, she found her true passion while cooking at a restaurant during college. Mentored by the restaurant’s chef, she was inspired to apply to culinary school, redirecting her career toward the culinary arts. After graduating from the Culinary Institute of America, where she met her current partner Justin Tootla, she completed an externship at Chez Panisse. She then moved to New York City where she worked at Prune, training under Chef Gabrielle Hamilton. After relocating to Colorado and then Chicago, Jennifer settled in Detroit, MI with Justin. In 2017, they opened Voyager, a seafood forward restaurant that garnered spots on the Best New Restaurant lists of Food & Wine, Esquire, Eater, and Thrillist. In 2020, Jennifer and Justin opened Bunny Bunny which received matching accolades despite the difficulty of the pandemic. Since finishing their time as consultants and Co-Executive Chefs at Gilchrist Farm Winery, they have been traveling and consulting while searching for Bunny Bunny’s next home.
Anthony Jones
Hometown: Sunderland, MD
Current City of Residence: Alexandria, VA
Occupation/Profession: Executive Chef at Marcus DC
Food has always played a big part in Chesapeake native Anthony Jones’ life. Between spending time in his great-grandfather’s garden and fishing trips on the bay with his dad, Anthony’s interest in a career as a chef started when he was in middle school. After graduating from Johnson & Wales in Charlotte, N.C., he moved to Washington, D.C., where he quickly rose through the ranks and landed the Chef de Cuisine role at the iconic Restaurant Eve under Cathal Armstrong. Then, Anthony joined Marcus Samuelson’s team and where he was the Executive Sous Chef for the Miami-based Red Rooster Overtown opening team, earning them a Michelin Bib Gourmand. Wanting to be closer to home, he moved back to D.C., where he spent two years running the award-winning Dirty Habit DC. He has since opened Marcus DC as the Executive Chef, which was named a top five restaurant by the Washington Post, and he was awarded Rising Chef of the year by Eater DC in 2025. At Marcus DC, Anthony offers his distinct narrative of the Black diaspora. His dish, Mel’s Crab Rice, was named one of the best dishes in the city by the Washington Post and is an ode to his childhood growing up near the Chesapeake Bay and his family’s favorite crab shack. Outside of restaurants, Anthony was part of the first Roots to Glory Diaspora Tour. Anthony’s culinary style is African and Latin flavors, but he likes to highlight the locality of the ingredients around him. He was recently named a James Beard Award semifinalist for Emerging Chef.
Day Anaїs Joseph
Hometown: Fort Lauderdale, FL
Current City of Residence: Atlanta, GA
Occupation/Profession: Executive Chef & Owner at Dine With Day
Born in Haiti and raised in South Florida, Day Anaïs Joseph brings a global perspective and a passion for storytelling through food. After beginning her career in New York’s luxury fashion industry, she discovered that her creativity was more powerfully expressed through flavors than fabrics. In 2012, Day transitioned to the culinary world, training with Chef Daniel Boulud’s Michelin-starred restaurant group where she developed a deep commitment to excellence and hospitality. Her talent and drive propelled her through the ranks at the iconic three-star Michelin restaurant Daniel, shaping her refined approach to technique and presentation. She moved to Atlanta in 2019, becoming a defining force in the city’s culinary landscape as the opening Executive Chef for two of its most acclaimed Afro-Caribbean restaurants – Rock Steady ATL and APT 4B. After spending time as a private chef, Day became Chef de Cuisine at Tesserae at the Thompson in Buckhead, where she earned a StarChefs Rising Star Award. Day currently owns and operates Dine With Day, a culinary design agency producing immersive supper clubs, chef’s-table pop-ups and bespoke events for a diverse clientele, including celebrities and leading food, beverage and lifestyle brands.
Laurence Louie
Hometown: Boston, MA
Current City of Residence: Quincy, MA
Occupation/Profession: Chef/Owner at Rubato
Born and raised in Boston, Laurence Louie found his way to cooking through his Chinese-American upbringing. After completing his masters in Asian-American studies and working as a community organizer in Boston’s Chinatown, Laurence took an extended trip China where he studied Mandarin, joined the university basketball team and apprenticed at a hand-pulled noodle shop. Upon returning to the States, he decided to enter the kitchen professionally, landing a job at the at the James Beard Award-winning restaurant Oleana in Cambridge, Mass. While staging in notable kitchens across London he accepted a position as the Head Chef at Selin Kiazim’s flagship restaurant Oklava. During the pandemic, he received a call from his mother about taking over her Cantonese bakery and decided to move back to the United States to figure out what to do with the space. In 2022, he opened his restaurant Rubato, a Hong Kong-style cafe blending his Chinese-American roots with refined technique. Since opening Rubato, Laurence earned a James Beard Nomination for Best Chef of the Northeast, was awarded StarChefs Boston Rising Star Chef and the restaurant was named on Bon Appetit’s 2023 Best New Restaurants. Outside of the kitchen, Laurence enjoys spending time with his wife and young son.
RELATED: Madison LeCroy and Craig Conover Are Set to Appear in Top Chef Season 23
Rhoda Magbitang
Hometown: Antipolo, Philippines
Current Residence: Kailua-Kona, HI
Occupation/Profession: Executive Chef, CanoeHouse at Mauna Lani, Auberge Collection
Rhoda Magbitang grew up in the Philippines, as the eldest of six children, where her love of cooking began in the family kitchen, inspired by her grandmother’s food stall and the traditional Filipino dishes she learned to prepare at a young age. At 17, she moved to the United States, initially pursuing teaching before enrolling at Le Cordon Bleu in Pasadena, California, to follow her culinary calling. Her career spans some of the country’s most celebrated kitchens, including Michelin-starred Mélisse, Suzanne Goin’s A.O.C., République, and Bazaar by José Andrés. She later served as Executive Chef at Chateau Marmont and went on to lead the culinary team at The Inn at Mattei’s Tavern, Auberge Collection, earning Michelin Guide recognition. She currently serves as the first female Executive Chef of CanoeHouse at Mauna Lani, Auberge Collection, where she advances Hawaiian Regional cuisine through Japanese-inspired technique, modern Hawaiian flavors, and an unwavering commitment to sustainability and seasonality.
Justin Tootla
Hometown: Detroit, MI
Current City of Residence: Suttons Bay, MI/Detroit, MI
Occupation/Profession: Consulting Chef
Born just outside of Detroit, Justin Tootla learned about his Indian culinary heritage from his father and aunts, spending most of his childhood watching them cook or joining in. After earning a bachelor’s degree in fine arts, he spent several years traveling across the country and internationally as an outdoor instructor. Realizing his passion for cooking, he enrolled at the Culinary Institute of America, where he met his life partner and fellow cheftestant, Jennifer Lee Jackson. After graduating, Justin completed a six-month externship at three-star Michelin restaurant Le Bernardin. He spent the next decade traveling across the country, working at various restaurants, including Restaurant Kelly Liken, a AAA Four Diamond in Colorado under Top Chef finalist Kelly Liken and Eva in Los Angeles, before returning to the Midwest for his first Executive Chef position at Thank You Chinese and Lost Lake. In 2017, they opened Voyager, a seafood-forward restaurant that garnered spots on the Best New Restaurant lists of Food & Wine, Esquire, Eater and Thrillist. In 2020, Jennifer and Justin opened Bunny Bunny, celebrating Justin’s Indian heritage and Jen’s southern roots, and received matching accolades despite the difficulty of the pandemic. They recently finished their work with Gilchrist Farm Winery, where they focused on creating farm-to-table menus and are currently traveling and consulting while dreaming of a Bunny Bunny revival.
Nana Araba Wilmot
Hometown: Cherry Hill, NJ
Current City of Residence: Cherry Hill, NJ
Occupation/Profession: Private Chef
Nana Araba Wilmot is the chef/owner of Georgina’s Private Chef and Catering Co. and the Curator of Love That I Knead, a West African-inspired dinner series crafting immersive dining experiences designed to help guests connect with a shared sense of home through flavor. Celebrating global cuisine with a deep reverence for tradition, Nana draws her strongest inspiration from the rich foodways of the African Diaspora, particularly her Ghanaian heritage, blending time-honored technique with a contemporary lens. After graduating from the Art Institute of Philadelphia, she sharpened her skills in New York under culinary luminaries such as José Garcés, Marie Aude-Rose and Daniel Rose’s Le Coucou, where she helped to secure a Michelin Star and a James Beard Award. Nana returned to Cherry Hill, N.J., during the pandemic, spending time cooking with her mom and rediscovering her roots. She launched the Love That I Knead Supper Club in her backyard, inspired by her passion for creating intimate, intentional gatherings that center culture, memory, and the community as much as the food itself. As a 2023 Culinarian Award recipient for Black Women in Food and contributor to the Contemporary African Kitchen cookbook, Nana divides her time between New York, Philadelphia and Accra, Ghana, returning annually to host pop-ups and stay connected to the evolving landscape of West African cuisine as Nana’s work sits at the intersection of food, culture, and education, using the dinner table as a space for dialogue, remembrance, and connection.
When does Top Chef Season 23 premiere?
Top Chef Season 23 premieres Monday, March 9 from 9:00-10:15 p.m. ET/PT on Bravo.
Fans can get a head start on the new season with early access to the premiere episode, available beginning Tuesday, March 3 on Peacock, Bravo’s YouTube channel, and VOD.
Beginning Monday, March 16, the series will move to its regular timeslot at 9:30 p.m. with episodes available the next day on Peacock. All episodes of Season 23 will be supersized to 75 minutes.
Get more details on the new season of Top Chef.
