Kristen Kish dishes on Season 22 of ‘Top Chef,' Emmys, and the show's global impact: ‘It's all driven by the fans'
Kristen Kish, the Emmy-nominated host of Bravo's Top Chef, returned for her second season at the helm, offering a fresh perspective shaped by her experience as both a former contestant and a champion of the iconic reality TV cooking competition.
The Season 10 winner stepped into Padma Lakshmi's shoes as the host of Top Chef last year — and wasted no time proving she was up to the task. Her debut earned her a 2024 Emmy nomination for Best Host for a Reality or Reality Competition Program.
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Now, as Season 22 nears its spicy finale on June 12, Kish dishes on everything from her favorite moments in the kitchen to her dream guest judges: "My parents! They're the classic Midwest mom and dad—I'd be highly entertained by their commentary.' Plus, she reveals why she's settling into hosting —'The joints are looser, I feel more at ease' — and breaks down what makes Top Chef an unstoppable force in the culinary world.
Gold Derby: How was it filming Season 22 in Canada?
Kristen Kish: I love filming up north. It's not a drastic departure from the U.S., but I got to use my passport. I love Canada — it doesn't feel that much different. Maybe a little more "Canadian nice," but other than that, it was very familiar.
Do you have a dream destination where you'd like to see go next?
Korea, Japan, and Australia.
You're settled into hosting for your second season — how does it feel compared to the first year?
The show itself is a completely well-oiled machine. They have everything taken care of. I think for me, it feels more familiar this time around. You feel more comfortable. I definitely feel more confident and settled. The joints are looser. I feel more at ease.
How has being a former contestant shaped your approach to hosting?
It impacts how I communicate with the chefs, but each contestant experiences competition differently — some are excited, others nervous, or insecure. While I can relate to the enormity of the experience and the pressure, my background allows me to approach the chefs with a bit more compassion. I've stood where they are, waiting to hear whether my dish succeeded or failed.
What's the hardest part of hosting?
Telling someone to "pack your knives." It's hard, especially when the chef knows they've made a mistake before deliberation even starts. That feeling of knowing you didn't perform your best is tough — it's not great to send someone home. But, even if a chef doesn't win, there's hope for success afterward. You just don't know what opportunities await them.
Season 21 earned you an Emmy nomination for Best Host for a Reality or Reality Competition Program —what was that experience like?
I was honored and surprised. It's not everything to be nominated, but it felt amazing to hold the standard that Padma Lakshmi set for so many years. I was thrilled not just for myself, but for the show as a whole—that meant so much more to me than my individual nomination.
What happens if a dish contains ingredients you dislike, such as smoked salmon or lamb—how do you judge those?
Personal taste doesn't matter. Judging is based on technique: Is the dish seasoned properly? Is it cooked well? Are the proportions correct? Even if a dish contains something I don't particularly enjoy, I eat it—and I can still appreciate the skill and execution behind it.
Do you have a favorite dish from your time as host?
Oh, yeah. César [Murillo]'s pickle tart from the "Pickle Me This" episode was outstanding. A close second would be Massimo [Piedimonte]'s winning dish from that challenge — it was incredible. Tristen [Epps] also made a mackerel dish with a burnt pickle situation, jus lié — it was amazing. All three of those dishes were absolutely outstanding.
You won as a contestant. What's your perspective on its role in the competition?
I'm thrilled Last Chance Kitchen exists — it's a great platform for second chances, much like the restaurant industry itself. Sometimes you just have a bad day, and this allows chefs a shot at redemption. As someone who benefitted from it, I know how valuable it is to have that opportunity to prove yourself again.
What's one dish you would rather order than cook yourself?
Chicken fingers, preferably from the kid's menu. I don't enjoy making them at home; the best ones are always brought to you. Same with meatloaf — my mom's meatloaf is unbeatable, and I've only attempted to make it twice. I screwed it up so badly I just refused to ever do it again.
What did you enjoy the most about this season of ?
This group of chefs is incredible. It's anyone's game. Each one had such strong, unique points of view in food. From César's wacky concoctions to Tristen's hot streak and Bailey [Sullivan]'s comforting Italian dishes. They were so consistent. It's been an incredible season so far.
Why has had such a lasting impact in the culinary world?
The show has integrity — it magnifies the beauty of the food industry without focusing on interpersonal drama. It challenges chefs in meaningful ways but mirrors real-life culinary situations. Then there's the "Top Chef effect," where fans seek out chefs' restaurants, and dining scenes transform practically overnight. It's all driven by the fans and the community around the show.
Who is your dream guest judge for ?
My parents! They're the classic Midwest mom and dad. I'd be highly entertained by their commentary, though I'm not sure how helpful it would be for the chefs. My mom would be terrified, but it's fun to dream about.
Top Chef airs Thursday nights on Bravo and is available to stream on Peacock.
This interview has been edited for clarity and length.
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