[Warning: Spoilers ahead for all of “Top Chef” Season 22, except the remaining finale episode.]

CHICAGO — Only one Chicago competitor remains for the final episode of this season’s “Top Chef,” which airs Thursday evening. Chi-town could have another local Top Chef if they win, a coveted title that frequently propels cast members to successful restaurants, television spots and cookbooks.

Bailey Sullivan, executive chef at Monteverde, qualified for the finale of “Top Chef: Destination Canada” from a competitive pool of 15 chefs. “Top Chef” Season 10 winner Kristen Kish hosted this season, joined by judges Tom Colicchio and Gail Simmons.

The other chefs who made it to the final episode are Shuai Wang, chef-owner of Jackrabbit Filly and King BBQ in North Charleston, South Carolina, and Tristen Epps, chef-owner of Epps & Flows Culinary in Houston. Earlier in the season, Sullivan was joined by Chicago peers Zubair Mohajir, the executive chef and founder of Lilac Tiger, Coach House and Mirra, and César Murillo, executive chef of North Pond.

Sullivan’s combination of compassionate competition and camaraderie was a consistent feature of this season, which was low on drama and high on quality cooking. Over the weekend, her Instagram account shared a photo of a group hug between her and the final four competitors, captioned “Some of the best folks I know.”

“You grow so close with these people,” Sullivan said in an interview with the Chicago Tribune ahead of the finale.

By her admission on the show, Sullivan’s journey to the top of the competition was slow to start. She was initially eliminated in the second episode for her maple tart.

“I think I just attribute my struggles early on as being totally freaked out, 100%,” Sullivan told the Tribune. “I had never been on TV before.”

Meanwhile, Mohajir won that episode’s elimination challenge with a variation on his signature tandoori fried chicken dish, which was eventually featured on the menu at Lilac Tiger. But in the fourth episode, the James Beard-nominated chef was eliminated, to the surprise of many — it was his only time at the bottom.

Contestants are kept in the dark about some elements of the production, so it was bittersweet for Mohajir and Sullivan to find out they’d be facing off in “Last Chance Kitchen,” a web series where eliminated chefs get a chance to return.

“I’ve been impressed by both of you,” said Colicchio as he was judging their showdown of savory and sweet. “Zubair, I was quite frankly surprised to see you just this early here, based on some of the earlier challenges. And Bailey, in ‘Last Chance Kitchen,’ you’ve been cooking really well.”

Eventually, he picked Sullivan’s pork and panna cotta dishes over Mohajir’s scallops and French toast to win, though it was close.

Reflecting back on her cook in “Last Chance Kitchen,” Sullivan said she was able to keep a positive attitude knowing that no matter what, someone from Chicago would go on to compete.

“I will cheer on Zubair on everything he does going forward,” Sullivan said.

In Chicago, her love for the restaurant industry started with growing up at Goldyburgers in Forest Park, a restaurant her father bought. She became a “Top Chef” fan watching the show with her mother and ended up training under another “Top Chef” alumni, Beverly Kim of Parachute, as well as Sarah Grueneberg, Monteverde, head chef and owner.

Sullivan rejoined the main competition in the fifth episode, where she and Epps won a team elimination challenge with fire-kissed grilled octopus with olives.

Team Chicago would face one more loss in the penultimate episode. North Pond’s Murillo had a strong showing all season, with Collichio calling his pickle-inspired dessert from Episode 9 one of the best dishes he’d ever had on the show.

The finale is taking place in Milan, Italy, and fittingly, last week’s elimination challenge was a head-to-head based on Italian ingredients. Wang and Epps had qualified for the finale by winning the polenta and beet rounds, respectively, which left one final spot for either Sullivan or Murillo.

Sullivan called the gorgonzola round a “Chi-town throwdown.” As they finished their dishes, the chefs hugged and said they loved each other.

Sullivan had been critiqued for her usage of the cheese earlier in the season — in Milan, she took the opportunity to redeem her earlier failure. This time, she came out on top with a bruleed gorgonzola. The judges praised her quirky, endearing personality.

“Cesar, you put together a really great dish,” Collichio said after announcing Murillo’s elimination for his butternut squash casserole. “Bailey’s was a little more focused on the gorgonzola. That’s the only reason.”

Sullivan couldn’t share how she did in the finale, but if she won, she wouldn’t be the first Chicago chef; Stephanie Izard and Joe Flamm were both crowned Top Chef of their seasons and Rick Bayless won the first season of “Top Chef Masters.” Sullivan’s Monterverde mentor, chef Sarah Grueneberg, made it to the top two of Season 9 of “Top Chef.”

“I do kind of feel like I’m following in Sarah’s footsteps, being on ‘Top Chef,’” said Sullivan. “I just celebrated nine years at Monteverde this June.”

The Top Chef usually receives money, press and various perks but new this year, the winner will have the opportunity to present at the James Beard Awards in Chicago on June 16, a week after the finale airs. Win or lose, Bailey Sullivan has made it.

———

“Top Chef” Season 22 concludes on June 12. The final episode, along with the rest of the season, will be available to stream the next day on Peacock.

———

©2025 Chicago Tribune. Visit chicagotribune.com. Distributed by Tribune Content Agency, LLC.