Top Chef Season 11 Bravo Castings

Top Chef Bravo

Top Chef Bravo

Foodies, rejoice! Bravo has announced the return of their Emmy Winning Flagship series Top Chef for season 11. Cooking competition staple Top Chef, which debuted on March 8, 2006, has been picked-up by Bravo for an 11th season. Open calls for chefs interested in competing in this culinary competition series will be held in cities across the country and this is your chance to audition. Similar to previous seasons, Top Chef’s upcoming season will continue to feature a group of “cheftestants” competing for a grand prize to help them open their own restaurant.Chef and author Padma Lakshmi is the host of the series. The current 10th season’s judges are Emeril Lagasse, Hugh Acheson, Gail Simmons, Tom Colicchio and Wolfgang Puck. Castings for the hit Bravo show are now being held and this is your once in a lifetime chance to audition so do not miss out and apply now. Each episode holds two challenges for the chefs. The first is a Quickfire test of their basic abilities and the second is a more involved elimination challenge designed to test the versatility and inventiveness of the chefs as they take on unique culinary trials such as working with unusual and exotic foods or catering for a range of demanding clients. The challenges not only test their skills in the kitchen, but also uncover if they have the customer service, management and teamwork abilities required of a Top Chef. The competing chefs live and breathe the high-pressure lifestyle that comes with being a master chef and each week someone is asked to “pack up their knives” and go home.

Castings and auditions are now being held in several different cities across the country. If you are interested please submit your information along with a photo and contact information. Please keep checking back for more information on casting dates and locations and as always leave us a comment and let us know what you think about the return of Top Chef for season 11.


  1. Hey, my name is Behai Nguyen and I believe that I should be chosen as one of the competitors for Hell’s Kitchen. I have been in the restaurant industry for a little over 10 years. I have an Associate and Bachelor’s in Culinary Arts from Le Cordon Bleu MSP/STPAUL. I have been in love with food ever since I was a child and growing up in a Vietnamese household, I was able to try many different types of food and learn how to use different ingredients to bring together a beautiful dish that has flavor and complexity. I want to show my skills and experience with the world and I believe Hell’s Kitchen is the gateway to do so. I will work hard and continue to outshine others by bringing my own techniques and style of food. My style of cooking is includes turning old comfort dishes such as lasagna into a healthier version by using tofu and nuts to create the a similar texture as Ricotta cheese, which will cut out the unnecessary calories without taking away any of the comfort. I love to innovate and have great dedication to the art of cooking. Winning this competition would mean the world to me and my family. I have not made the best decisions in my life and my parents always had to bail me out and now that I have grown as a person, I want to give back to my parents and show them that I am able to achieve something greater. I am ambitious and driven and I know I will give the other competitors a run for their money.

  2. I would love to audition! It has always been a dream of mine. I’m 27 and I’ve been cooking since I was 15 in restaurants that range from sports bars to fine dining. It’s a passion and I would love to compete!

  3. I would like to recommend my client’s chef as a candidate for Top Chef. Please let me know next steps. He would like to be part of the casting call for Bravo in 2015.
    Pat Kremer

  4. dont apply here, there are one star agency, which will scam your money, just go to auditions, dont need comp cards or etc.. they dont do casting or auditions guaranteed.

  5. I would like to audition for top chef. I have been a chef for over 20 years now. I can open a fridge and make a meal out of what ever is in it.

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