Nina Compton headshot.
Photo of chef Manny Barella.
Headshot of chef Jeremy Ford.
New headshot of Nina Compton.
Headshot of Marcel Vigneron.
Headshot of Kenny Gilbert.
Top Chef CJ Jacobson.
Headshot of chef Janine Booth.
Headshot of chef Jeff McInnis.

Dedicating your career to cooking for other people is not a choice most people make lightly; anyone who has worked in foodservice before knows the grind of long hours and subpar pay in the beginning, not to mention the inevitable kitchen drama that comes with the territory. Many end up quitting to pursue something else when it proves too difficult, and even those who make it through aren’t guaranteed stardom. For the select few who are truly passionate about making it in the culinary world, who have the drive, creative and technical skills, charming personalities, and just a pinch of good luck—doors are opened. Such is the case with the “cheftestants” who have competed on Bravo’s “Top Chef,” which has been serving up the best of what cooking reality TV can offer since it first premiered in March 2006. As of June 2024, the show has aired 21 seasons and over 300 episodes. 

For the following eight former contestants, we’ll explore their post-show careers, current ventures, and how their experiences on “Top Chef” have influenced their culinary paths. From opening new restaurants to redefining dining experiences, these chefs continue to make their mark on the culinary world.

Image Credits: Photo of Nina Compton by Denny Culbert

Manny Barella

Season 21

Culinary Director at Camp Pickle and Jaguar Bolera

Before finishing in the top five among 16 of the brightest and best chefs in the nation on the most recent season of “Top Chef,” Manny Barella had already signed on to become the culinary director for the up-and-coming restaurant concepts created by Punch Bowl Social founder Robert Thompson.

But his fame and success didn’t happen overnight. Born in Monterrey, Nuevo León, Mexico, Barella was recognized as a James Beard semifinalist in the Emerging Chef category in 2022. “I feel that when I started leaning a little bit into my culture, into Mexican food, that’s when my career just started skyrocketing. 2022 changed my life; that’s the year the awards started coming, the restaurant started making money,” he says. 

Just a month after Barella agreed to be the culinary director for Camp Pickle and Jaguar Bolera, a casting producer reached out to Barella on Instagram to see if he would be interested in trying out at an open call for “Top Chef.” He asked his team what they thought he should do, and they told him to go for it. “Let’s see where this takes us, that was my mindset. They’re reaching out, and that in itself is a privilege,” he says. The timing was also ideal, since the eatertainment restaurants weren’t open yet. 

In the first episode of season 21, Barella won the first challenge after his green pozole with chicken and charred salsa verde impressed all the judges. “That was eye opening,” he says. “Knowing I can make food that is worthy of winning a challenge against 14 other chefs from ‘Top Chef,’ and with that being Mexican food, it is something that I will remember for the rest of my life.” 

The camaraderie he built with the other contestants on his season have resulted in lasting friendships, which is one of the most rewarding outcomes from being on the show. Barella is also able to take the lessons he learned and translate them into his role at Camp Pickle and Jaguar Bolera, which opened its first location at the end of May in Raleigh, North Carolina. One of those learnings? “Don’t hyperfixate,” he says. “Sometimes you’ve got to take a step back and see what other options do I have instead of, this is what I want to do, and you have that tunnel vision, where there’s so many other paths that you can take.”

Click here to read more of Manny’s story

Image credits: Stephanie Diani / Bravo

Jeremy Ford

Season 13 Top Chef Winner

Co-founder and Chef of Stubborn Seed

Learnings: What was the biggest lesson you learned during your time on “Top Chef”?

The biggest lesson for me was navigating how to stay focused and create very loud flavors in short amounts of time. How do I get the biggest impact of umami and textures in my dish? I learned very quickly to keep it simple, use high levels of vinegar, salt, sour, and crunchy to make your dish standout versus preparing something that’s common.

Career Evolution: How has your culinary career evolved since competing?

Right after I finished the show, I traveled the world working with Jean-Georges. I opened a few things with him in Singapore and then when I came back, Stubborn Seed was born. I partnered with local hospitality group Grove Bay Hospitality Group and opened Stubborn Seed in 2017. My culinary career evolved because I never stopped learning and pushing new knowledge for myself and my team. We have this saying “bring meat to meetings.” Which is basically saying, what’s the next technique, what are the new ingredients we’re going to be working with?

The farm has also been a huge part of the evolution in my career. We’re not only cooking the vegetables, but we’re playing a big part of the growth and care from the seed on. 

Impact: How did your experience on the show influence your cooking style and philosophy? What are some of the key milestones you’ve achieved post-show?

The show pushed me to know that there’s more to be done. The learning never stops. Following the show I was named Eater Miami’s 2018 Chef of the Year. In 2022, I earned a semi-finalist nomination for James Beard for ‘Best Chef South.’ Stubborn Seed was awarded One Star by the Michelin Guide in 2022 and retained the star in 2023 and 2024. Late July, Stubborn earned the AAA Four Diamond recognition as well. 

Current Ventures: Can you tell me about the projects and/or restaurants you’re currently involved in?

I have Stubborn Seed in Miami; JJ’s Smash Burgers at Regatta Grove in Miami; [and] the Butcher’s Club at PGA National Resort and Ford’s Farms. We’re set to open Stubborn Seed Las Vegas later this year. I also have an exciting project in Isla Morada debuting in winter 2025. 

Future Aspirations: What are your goals and aspirations for the future, and are there any dream projects or cuisines you hope to explore?

I’m looking forward to the future of the farm. The goal is not only to supply vegetables and do agrotourism, but we’re going to be talking to Florida International University about how we can help them with internships/externships and how students can get a great experience seeing the process from start to finish of working on a farm. We have great programs we’re going to build off of from that. 

What advice would you give to aspiring chefs and future “Top Chef” contestants? 

Get great experience by working at a variety of different restaurants that have high standards. Get ready to work long days and long nights, but remember to keep that sense of another hobby or something outside of this craft. That way you’ll be more durable, you’ll last longer, and you won’t burn out. It’s important to have an outlet. I highly recommend gardening. Take care of the mind just as much as the body. Great things will come, but you have to work hard first. 

Nina Compton

Season 11

Chef/Owner of Compere Lapin

Learnings: What was the biggest lesson you learned during your time on “Top Chef”? 

It taught me to stand up for what I believe in regardless of whether it’s popular. I knew my mission on the show was to show my roots—to give St Lucia and the Caribbean its moment. When I won the opening challenge for my curried turtle meatballs, I knew I would be able to show the world what island cuisine is all about. I also learned that you have to stay tough in this business and it’s fiercely competitive, so while it was a TV show, the competitive nature is the same as real life in this industry. You cannot be afraid to take risks.

Career Evolution: How has your culinary career evolved since competing? 

It gave me the chance to open my own restaurant, which was a dream. Since then I’ve opened two more restaurants, [am] working on a book, and have a lot of exciting plans in store.

Impact: How did your experience on the show influence your cooking style and philosophy? What are some of the key milestones you’ve achieved post-show? 

I took a chance going on that show. I had never done TV before and my mom told me it would be too stressful. But I wanted to do it, not just for me personally, but to have a chance to put St. Lucian food on the map. It’s a beautiful island with incredible cuisine, so doing the show gave me a platform to share that with the world. After the show, a lot of different opportunities presented themselves but when I had the opportunity to open my own restaurant in New Orleans, a city I came to love while filming, I knew I had to take it. So I opened Compere Lapin in the Old No 77 Hotel in June 2015. From there, so many exciting things happened—a second restaurant, a James Beard award, and lots of travel.

Current Ventures: Can you tell me about the projects and/or restaurants you’re currently involved in? 

I have Compere Lapin, which is the first restaurant I opened in New Orleans and is really a tribute to my Caribbean heritage but mixed with the Italian and French training I have and of course the incredible ingredients we get from the Gulf South. I also have BABs, which is my baby and is in Bywater, the neighborhood I live in, so it’s a real locals’ neighborhood gem and it’s fun because I’m making lots of great pastas (which is my relaxation activity). We also have Nina’s Creole Cottage which is our fast-casual spot in Caesar’s Casino in New Orleans. 

Future Aspirations: What are your goals and aspirations for the future, and are there any dream projects or cuisines you hope to explore? 

I’m writing a book which has been very exciting but also tiring, as there’s so much more that goes into then just plopping down some recipes and pictures. I’m always traveling and exploring new cultures and cuisines so I can continuously learn and get inspired. I’m also very lucky to be a part of some incredible culinary trips and events this year and excited to see what comes of it all.

What advice would you give to aspiring chefs and future “Top Chef” contestants? 

Never stop learning, be determined, and don’t give up. Your professional goals won’t happen overnight and you have to put in your dues. Get hired at the best possible restaurants you can where you can learn and soak in as much as possible from that kitchen. It’s a marathon, not a sprint, so buckle up.

Marcel Vigneron

Season 2

Culinary Executive Officer of The Lemon Grove Rooftop Restaurant at The Aster Hotel and Members Club

Learnings: What was the biggest lesson you learned during your time on “Top Chef”? 

On “Top Chef” I learned that you have to be very careful who you choose to invite onto your team. Especially when they are a fellow competitor. 

Career Evolution: How has your culinary career evolved since competing?

I think I’ve become better at editing and more decisive over the years. When I was younger I liked to do a little bit more haphazard experimentation that has been refined over the years. 

Impact: How did your experience on the show influence your cooking style and philosophy? What are some of the key milestones you’ve achieved post-show?

The show really showed me how quickly I could actually make delicious dishes and how creative I could actually be. My cooking style and philosophy evolved over the years to focus on the big picture, the food, and the experience of eating it. The taste, texture, temperature, technique, and theme. 

Current Ventures: Can you tell me about the projects and/or restaurants you’re currently involved in?

I am super excited to announce that we have just expanded our line of pots and pans and have now come out with a new line of hammered knives with Original Orgreenic. I am also the Culinary Executive Officer of The Lemon Grove Rooftop Restaurant at The Aster Hotel and Members Club. 

Future Aspirations: What are your goals and aspirations for the future, and are there any dream projects or cuisines you hope to explore?

I am currently working on a cookbook with a compilation of recipes of some of my favorite dishes from over the years. 

What advice would you give to aspiring chefs and future “Top Chef” contestants? 

Listen to the challenge and cook from the heart. If you let your spirit guide you, and stick to what you know, you’ll be fine. Oh, and don’t forget to watch the clock. It goes by faster than you think. If you experiment, do it in a quick fire. Eliminations are not for playing around.  

Image credits: Vivien Killilea

Kenny Gilbert

Season 7

Founder of House of Birds and Drop Biscuits, VP of Culinary Operations at Grove Bay Hospitality Group

Learnings: What was the biggest lesson you learned during your time on “Top Chef”? 

Leave it all on the field. Push hard and have no regrets. Showcase your love in everything that you make.

Career Evolution: How has your culinary career evolved since competing? I continued to progress on my career path. 

I have authored a cookbook, opened restaurants, created a franchise, launched a spice and sauce line, and have consulted on several hospitality projects.

Impact: How did your experience on the show influence your cooking style and philosophy? 

The show really just provided more national exposure to what I already had. My cooking style was already very diverse. The “Top Chef” platform really just added to it by way of cooking with other amazing Chefs. 

Current Ventures: Can you tell me about the projects and/or restaurants you’re currently involved in? 

I launched a franchise concept called House of Birds and Drop Biscuits (HBDB). It is located in Coconut Grove, Florida, at Regatta Grove, part of Grove Bay Hospitality Group. I’m also the author of a cookbook, published by Rizzoli called “Southern Cooking Global Flavors’. April 2023. Launched a spice and sauce company, “Chef Kenny’s Spice Blends.” The spices made it on to “Oprah’s Favorite Things” list of 2020. I am currently VP of Culinary Operations for Grove Bay Hospitality Group based in Miami, Florida. We have nine restaurants and two airport restaurants in the Miami International Airport. We also have five restaurants in Rhode Island Airport, [and are] opening two more. Lastly, we are opening eight restaurants in the Raleigh-Durham Airport. (Black and White Coffee Roasters, Crawford’s Genuine, Half Moon Empanadas, Dunkin Donuts, Adios by Oscar Dias, Bonds Brothers Brewery, Dunkin’ Donuts). 

Future Aspirations: What are your goals and aspirations for the future, and are there any dream projects or cuisines you hope to explore? 

I aspire to sell more HBDB Franchises. Write more cookbooks with Rizzoli. Continue to work with Grove Bay Hospitality Group to help maximize our potential by way of training and developing the future of hospitality.

What advice would you give to aspiring chefs and future “Top Chef” contestants? 

Be bold, be passionate, work hard and have no regrets.

Chris “CJ” Jacobson

Seasons 3 + 10, “Top Chef Duels” Winner

Chef/Partner, Ema and Aba (Lettuce Entertain You Enterprises)

Learnings: What was the biggest lesson you learned during your time on “Top Chef”?

The biggest things I learned from “Top Chef” was that I was actually good. Most of us, deep down, have no idea until we are told by someone we care about. “Top Chef” has some of the best chefs in the world as judges. I also learned that I love the pressure of the clock in my creativity.  I love being put in a corner and having to cook my way out of it. I didn’t know I even had this power until “Top Chef.” Lastly, no matter what, leave enough time to plate.

Career Evolution: How has your culinary career evolved since competing? 

After season three, I received a lot of job offers I wasn’t really qualified for. It was daunting. I took a leap and swam as hard as I could to figure it out. I realize now, years later, that every job is like that. There will always be degrees of unknown, but you can often figure most of it out.  What I couldn’t figure out, I asked for help. I was always and am inquisitive. I always ask for help.

After about three years at The Yard in Santa Monica, I realized I wanted a challenge and diligently applied for a stage at Noma. I somehow got to the stage and my time there would change me forever. After Noma I competed on “Top Chef” 10.  A lot had changed.  I lost to Kristen Kish in Last Chance Kitchen. Then I opened a Girasol restaurant where I developed my style of California cuisine, using as much of the markets as I could and also incorporating wild foraged ingredients.

I then competed again. This time it was “Top Chef Duels”—and I won. After winning, I joined Lettuce Entertain You Enterprises around 2015. I was the inaugural chef opening an Intro restaurant in the old L2O space (in 2016). Two years later, I opened Ema restaurant in River North, Chicago. Two years after Ema, I opened its related restaurant Aba in Fulton Market, Chicago. Both restaurants reflect my California cooking roots with inspiration drawn from the Middle East and the general Mediterranean area. Ema is more fish and vegetable driven. Aba is more protein focused but also has many vegetable dishes.

During COVID, my team and I opened Aba, Austin in 2020. We then opened Aba, Miami, in 2022. We plan on opening Ema, Glenview, in early September 2024. We are also planning on opening two more restaurants in 2025.

Impact: How did your experience on the show influence your cooking style and philosophy? 

The show impacted me by introducing me to different styles, techniques and approaches that I otherwise would not. “Top Chef” helped my confidence resolutely. I opened restaurants that I have ownership in.  

Future Aspirations: What are your goals and aspirations for the future, and are there any dream projects or cuisines you hope to explore? 

Good question. I’ve always been very interested and intrigued by Japanese cuisine. I am excited to be going to Japan this winter where I have a reservation at Noma, Kyoto. I would someday, somehow like to own a restaurant that was more for my peers. Something more personal, where I could truly explore how good I am creatively. We’ll see.

What advice would you give to aspiring chefs and future “Top Chef” contestants? 

You don’t ask, you don’t get. Read, read, read.

Read more about Chef CJ’s career journey: Lessons on Arrogance from a ‘Top Chef’ Star

 

Janine Booth

Season 11

Executive Chef, Root & Bone Miami; Stiltsville Fish Bar Miami

Learnings: What was the biggest lesson you learned during your time on “Top Chef”?

“Top Chef” for me was back in 2012… I was the youngest on the show at 24 years old and while I thought I had the talent and experience to compete alongside such an amazing caliber of chefs, I was naive and humbled by the experience. I learned that experience and growth only comes with time and persistence to consistently do better and be better. Don’t try to jump ahead … Take all the steps it takes to get where you want to be. 

Career Evolution: How has your culinary career evolved since competing? 

While I am proud of what I was able to produce on “Top Chef,” it was an eye opening experience. “Top Chef” definitely opened up doors to many opportunities and it is still one of the first things professionals mention about me when introducing me as a chef. It was a pretty remarkable experience and it made me realize if I can get through that, then I can get through almost anything. Immediately after appearing on “Top Chef,” I moved to NYC and opened Root & Bone in 2014 with my husband Jeff Mcinnis, and this led to opening multiple locations of this brand and multiple other concepts. 

Impact: How did your experience on the show influence your cooking style and philosophy? What are some of the key milestones you’ve achieved post-show? 

Being on the show made me even more driven to dive deep into different cultures and cuisines and continue to grow as a chef and restaurateur. Opening my first restaurant and it becoming a celebrated and award winning concept was huge and continues to be one of my proudest accomplishments. In 2018 I received a semi finalist nomination for James Beard Rising Star Award, as well as being recognized by Forbes and Zagat 30 under 30.

Current Ventures: Can you tell me about the projects and/or restaurants you’re currently involved in?

Currently I am chef/partner in 10 restaurants; seven different brands with my husband Jeff.

Future Aspirations: What are your goals and aspirations for the future, and are there any dream projects or cuisines you hope to explore? 

The hospitality industry is amazing but also pretty challenging. We have 10 restaurants right now all over the U.S. and my goal is to continue to grow and tweak these restaurants into the best brands and restaurants that they can be and see them through so our three daughters can work their first jobs in them and maybe one day take them over.

What advice would you give to aspiring chefs and future “Top Chef” contestants? 

Focus on your foundations and work your way up. Don’t try to rush your career… Enjoy the process of working your way up the ranks. Surround yourself with cooks and chefs that you look up to and learn everything you possibly can from them. Keep your head down, focus on one plate at a time and have a positive attitude… It goes a long way. As for anyone hoping to compete on “Top Chef”… Study, study, study. Preparation is key before going on the show. During the filming, breathe, stay calm, be yourself, and try to enjoy the experience. It truly is a once in a lifetime opportunity and if you get stressed and too much in your own head, it will only take away from the incredible experience at hand. 

Jeff McInnis

Season 5

Executive Chef, Root & Bone Miami; Stiltsville Fish Bar Miami

Learnings: What was the biggest lesson you learned during your time on “Top Chef”?

Keep it simple and don’t overthink things.

Career Evolution: How has your culinary career evolved since competing?

It was over a decade ago for me but immediately after “Top Chef” there was a lot of opportunity, media appearances, and investors looking to partner on projects.  It definitely opened some big doors. 

Impact: How did your experience on the show influence your cooking style and philosophy? 

Less is more when utilizing prime ingredients. 

What are some of the key milestones you’ve achieved post-show?

My wife and I operate 10 restaurants as chef/partners now. They’ve all been huge milestone setters for my culinary career.  Nominated for a few James Beard nominations. Won Rising Star by Starchefs.com. Featured in Garden & Gun Magazine; Southern Living Magazine; Food & Wine; Gourmet—all big milestones. 

Current Ventures: Can you tell me about the projects and/or restaurants you’re currently involved in?

Chef partner in 10 restaurants; seven different brands.

  • Root & Bone, Miami FL
  • Stiltsville Fish Bar, Miami FL
  • Tackle Box Native Fish Co., Miami, FL
  • Sunny Side Up Aussie Bites, Miami, FL
  • Root & Bone, Indianapolis, IN
  • Root & Bone, Chesterton, IN
  • Root & Bone, Hendersonville, NC
  • Stadium Club Sports Bar, Orlando, FL 
  • Trova Coastal Kitchen, Humacao, PR 
  • Roots Coastal Kitchen, Rio Mar, PR 

Future Aspirations: What are your goals and aspirations for the future, and are there any dream projects or cuisines you hope to explore?

While I’d like to tell you that I aspire to open more projects, my gut is telling me to stay grounded and focus on my existing brands/cuisines and spend more time with my three daughters. I’d like to refine each project I currently have and focus on longevity. My dream would be to leave some of these successful restaurants to my three daughters should they choose to follow in their daddy’s footsteps. 

What advice would you give to aspiring chefs and future “Top Chef” contestants?

Aspiring Chefs: Take care of your feet and your back. Buy good quality shoes, don’t overload your back or your mind, and stay thirsty for any and all opportunities that come your way. Never take a single customer for granted. Be true to your staff and treat them like gold. If you yell at your staff, it better be necessary, and learn to apologize and make up after every fight. You’re only as strong as your staff and loyalty is more important than talent in the long haul. 

“Top Chef” contestants: If you get the shot to do the show then take it. But study up. You can’t bring any recipes, so make sure you prepare your repertoire in your memory well in advance. Know your basic dessert, breads, and rations that you take for granted. You won’t be able to even Google a pancake recipe, so know your stuff. Don’t be rude, and remember the world is watching.

Chef Profiles, Feature, Slideshow