Salt-Crusted Chicken and Shade: This Top Chef Episode Brought the Heat
Get ready—this episode of Top Chef served drama hotter than a convection oven.

On this week’s Eat Your Content, I’m recapping Season 22, Episode 10: “From Depth Till Dawn” with returning guest and Season 21 finalist Savannah Miller. And trust me, we had a lot to chew on.

Right out of the gate, we’re talking Tristan vs. Massimo—a slow-simmering chef beef that finally boiled over in the kitchen. It’s more than personality; it’s a full-on clash of culinary philosophies. Do you need a narrative to make great food? Or is pure technique and beautiful ingredients enough? We dig into both sides of that spicy conversation.

Plus, we dive into one of the wildest Quickfire challenges yet. The chefs had to cook full-on gourmet dishes using only items from a Canadian convenience store—armed with nothing but plastic utensils and countertop appliances. Think air fryers, waffle makers, and hot plates. Chaos ensued, and yes, someone made “prison mozzarella.”

We also talk about the Green Roof Revolution in Montreal and how the chefs translated the Four Seasons into their dishes—some with more success than others. Shoutout to Shai’s winter hot pot and those genius collard green dumplings. Caesar had a major comeback moment… until he didn’t. And Massimo? Well, his ego was as seasoned as his salt-crusted chicken.

Along the way, Savannah shares behind-the-scenes Top Chef insight, including what really happens when you get a letter from home.

Whether you’re here for the food, the flavor, or the feuds, this episode of Eat Your Content has all the ingredients.

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Follow Chef Savannah Miller on Instagram: @savvysavv

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