Get ready for a high-stakes culinary showdown when “The Morning Show” Season 4 premieres on Netflix on September 17, 2025. In a dramatic reinvention of the series, the action moves from the UBA newsroom to the hallowed kitchens of The Culinary Institute of America. This season follows an intense new culinary competition featuring 21 of the world’s most talented and ambitious chefs, all under the age of 30, as they battle it out to prove their skills and claim the life-changing title. They will be put through their paces with grueling challenges designed to test their creativity, technique, and composure under extreme pressure.

Guiding them through this gastronomic gauntlet is a stellar team of experts. Former Miss Universe, entrepreneur, and food enthusiast Olivia Culpo takes on the role of host, bringing grace and excitement to the competition. The fate of the young chefs rests in the hands of two acclaimed Main Judges: renowned Southern chef and “Top Chef” winner Kelsey Barnard Clark and visionary sommelier and restaurateur Carlton McCoy. They are joined by a rotating roster of culinary royalty, including Thomas Keller, Christina Tosi, and Grant Achatz as Guest Judges, ensuring that the feedback is as world-class as the food being prepared.

The Morning Show Season 4: Host & Judges

1- Olivia Culpo as Host

Former Miss Universe and savvy entrepreneur Olivia Culpo steps into the spotlight as the host of this high-pressure culinary competition. Culpo, known for her impeccable style, business acumen, and large social media following, brings a fresh, modern energy to the role. While she may not be a professional chef, her experience in the spotlight and her genuine passion for food and culture make her the perfect guide for both the contestants and the audience. She will be the calming presence for the nervous chefs and the charismatic conduit for viewers at home.

Culpo’s role is to maintain the momentum of the competition, interview chefs during their most stressful moments, and bring empathy and excitement to the judging announcements. Her ability to connect with people and her understanding of presentation and performance will be invaluable assets. As host, she sets the tone for the entire season, ensuring it is both elegantly produced and intensely engaging, making the world of high-stakes cooking accessible and thrilling to a new generation of food lovers.

2- Kelsey Barnard Clark as Main Judge

Kelsey Barnard Clark, the James Beard Award-nominated chef and winner of “Top Chef: All-Stars L.A.,” brings her sharp palate and no-nonsense Southern charm to the judges’ table as a Main Judge. Clark is the owner of KBC in Dothan, Alabama, and is celebrated for her refined yet approachable take on Southern cuisine. Her judging style is expected to be direct, insightful, and deeply informed by her experience as a successful restaurant owner and chef who understands the realities of the business.

Clark’s perspective is crucial as she represents a new guard of culinary excellence that balances tradition with innovation. She will likely be the judge who focuses intensely on technique, flavor balance, and the practical execution of a dish. Her feedback will be invaluable to the young competitors, offering not just criticism but actionable advice drawn from her own journey as a young chef who rose to national prominence through skill and determination.

3- Carlton McCoy as Main Judge

Carlton McCoy, the Master Sommelier and CEO of the acclaimed Lawrence Family Wine Estates (including Heitz Cellar and Stony Hill Vineyard), serves as the other Main Judge, offering a uniquely holistic perspective on food and dining. McCoy’s expertise extends beyond the kitchen to the vineyard and the dining room, where the entire experience of a meal is considered. As one of the youngest ever Master Sommeliers, he embodies the pinnacle of achievement that the contestants aspire to reach.

McCoy’s judging will elevate the competition by focusing on how a dish tells a story, its sense of place, and its potential pairing with wine and other beverages. He represents the intellectual and sensory depth of gastronomy, challenging the chefs to think about their food beyond the plate. His presence ensures that the competition values not only technical prowess but also the creativity and emotional resonance that define a truly memorable meal.

Meet the Guest Judges of “The Morning Show” Season 4

– Christina Tosi as Guest Judge

Christina Tosi, the James Beard Award-winning founder of Milk Bar and a judge on MasterChef and MasterChef Junior, brings her iconic, whimsical, and brilliantly inventive perspective to the competition. As the queen of modern desserts, Tosi revolutionized the pastry world with her now-legendary creations like Crack Pie® and Cereal Milk™ ice cream, turning nostalgic childhood flavors into sophisticated culinary concepts. Her judging style is energetic, encouraging, and deeply focused on creativity, bold flavor combinations, and the personal story behind a dish.

Tosi’s expertise will be paramount during pastry and dessert challenges, where she will push the young chefs to think beyond the conventional and inject joy and personality into their plates. However, her feedback on any dish will be invaluable, as she embodies the spirit of a modern entrepreneur who built an empire on originality. She represents a crucial lesson for the competitors: that technical skill must be paired with a unique and memorable point of view to truly stand out in the culinary world.

– Thomas Keller as Guest Judge

The legendary Thomas Keller, the first and only American chef to simultaneously hold two three-Michelin stars for his restaurants The French Laundry and Per Se, brings an unimpeachable standard of excellence and classical technique to the judges’ table. Revered as a maestro of modern American cuisine, Keller is a disciplinarian of the highest order, whose cookbooks are considered essential texts for any serious chef. His presence in the kitchen commands respect and signifies a commitment to perfection in every single detail, from the precision of a knife cut to the harmony of flavors on the plate.

Keller’s feedback will be a masterclass in the fundamentals of cooking. He will assess the chefs’ work with a meticulous eye for technique, balance, and refinement, offering critiques that are rooted in decades of upholding the most rigorous standards imaginable. For the young competitors, cooking for Chef Keller will be one of the most daunting and educational experiences of their lives, a chance to be measured against a living legend and to learn the timeless principles that form the foundation of great cuisine.

– Grant Achatz as Guest Judge

Grant Achatz, the visionary chef and owner of the world-renowned Alinea in Chicago, joins as a guest judge to represent the absolute cutting edge of culinary innovation. A pioneer of molecular gastronomy and multisensory dining, Achatz is celebrated for his avant-garde techniques that transform food into an experiential art form. His restaurants consistently rank among the best in the world, pushing the boundaries of what a meal can be. His perspective is intellectual, artistic, and relentlessly forward-thinking.

Achatz will challenge the competitors to think conceptually and creatively, to question the very definition of a dish, and to consider all elements of presentation and experience. He is the judge who will reward risk-taking and genius-level innovation, provided the execution is flawless. His presence ensures that the competition isn’t just about replicating classic dishes but also about inventing the future of food, inspiring the next generation to dream bigger and redefine the possibilities of their craft.

– Daniel Boulud as Guest Judge

Daniel Boulud, the French culinary icon and chef-owner of the globally celebrated Restaurant Daniel in New York City, brings a lifetime of expertise in haute cuisine and restaurant empire-building to the competition. A guardian of French culinary tradition who has masterfully adapted it to the American landscape, Boulud is a respected authority on everything from impeccable technique and sauce work to the art of running a world-class dining room. His palate is refined, his standards are exceptionally high, and his feedback is delivered with a characteristic blend of Gallic charm and authority.

Boulud’s judging will focus on the elegance, sophistication, and soul of a dish. He represents a bridge between the storied history of classic French cooking and the dynamic energy of the modern food scene. For the young chefs, his critique will be a lesson in finesse, balance, and understanding the heritage behind the techniques they are using. He embodies the idea that true culinary mastery requires a deep respect for the past, even while innovating for the future.

– Tim Ryan as Guest Judge

Dr. Tim Ryan, the President of The Culinary Institute of America (CIA), serves as a guest judge with a unique and comprehensive perspective on culinary education and the industry as a whole. As the leader of the world’s premier culinary college, he has overseen the training of countless renowned chefs and possesses an encyclopedic knowledge of culinary arts, food science, and global cuisines. His role extends beyond that of a chef to that of an educator, administrator, and visionary for the future of the profession.

Judge Ryan’s feedback will be deeply rooted in the fundamentals taught at the CIA, emphasizing the critical importance of technique, safety, and a strong knowledge base. He will assess the competitors not just as cooks, but as potential future leaders of the industry. His presence grounds the competition in the reality of a culinary career, reminding the young chefs that creativity must be built upon a rock-solid foundation of skill and knowledge to be sustainable and successful.

– Cat Cora as Guest Judge

Cat Cora, the groundbreaking chef who made history as the first female Iron Chef on the iconic Iron Chef America, brings a powerful, competitive, and globally-inspired perspective to the judges’ table. A celebrated restaurateur, author, and television personality, Cora is known for her innovative take on Greek and Mediterranean flavors and her formidable prowess in high-pressure kitchen stadium battles. Her judging style is assertive, insightful, and informed by years of thriving under the extreme duress of competition cooking.

Cora represents strength, resilience, and trailblazing leadership in a traditionally male-dominated field. She will be particularly adept at evaluating how the chefs handle the intense time constraints and pressure of the challenges, offering advice drawn from her own vast experience. Her feedback will focus on bold flavors, strategic cooking, and the mental fortitude required to excel, serving as a powerful inspiration and mentor for all the competitors, especially the young women in the contest.

– Kwame Onwuachi as Guest Judge

Kwame Onwuachi, the James Beard Award-winning chef, author of the acclaimed memoir Notes from a Young Black Chef, and a Top Chef star, offers a profoundly relevant and inspiring voice to the competition. Onwuachi’s journey, from his roots in the Bronx to running his own celebrated restaurants, embodies modern ambition, culinary storytelling, and the exploration of identity through food. His cooking is a vibrant narrative of his Nigerian, Jamaican, and Creole heritage, making him a leading voice on the power of food to convey culture and personal history.

Onwuachi’s judging will challenge the chefs to think about the story behind their food. He will look for dishes that are not only technically sound but also emotionally resonant and culturally authentic or inquisitive. As a young chef who achieved meteoric success, he provides a relatable yet aspirational figure for the contestants, offering critiques that are both technically astute and encouraging, pushing them to cook with passion, purpose, and a point of view that is uniquely their own.

– Susan Feniger as Guest Judge

Susan Feniger, the pioneering chef, restaurateur, and co-star of the beloved Food Network series Too Hot Tamales, brings her infectious enthusiasm and deep expertise in global street food to the competition. A champion of bold, authentic flavors from around the world, particularly from India, Southeast Asia, and Latin America, Feniger has spent her career celebrating the vibrant, often-overlooked culinary traditions of home cooks and market vendors. Her energy is boundless, and her knowledge of global spices and techniques is vast.

Feniger will be the judge who champions big, fearless flavors and cultural authenticity. She will encourage the chefs to explore beyond their comfort zones and to respect the origins of the dishes they are inspired by. Her feedback is likely to be passionate, detailed, and focused on the soul and excitement of a dish rather than just its technical precision. She represents the joy of culinary exploration and the rich tapestry of global cuisine.

– Dale Talde as Guest Judge

Dale Talde, the chef, restaurateur, and fan favorite from Top Chef, brings his signature style of “refined irreverence” and his mastery of Asian-American flavors to the judging panel. Known for his confident, bold personality and his ability to elevate familiar dishes with sophisticated technique, Talde’s cooking is a reflection of his Filipino heritage and his upbringing in Chicago. He is a master of creating food that is both approachable and excitingly innovative.

Talde’s judging will be direct, honest, and laced with his sharp wit. He will have little patience for playing it safe and will reward chefs who take smart risks and deliver food with undeniable flavor and personality. His expertise lies in understanding how to make food that truly resonates with a modern, diverse audience—dishes that are delicious, Instagram-worthy, and packed with culinary intelligence. He pushes chefs to be cool, confident, and craveable.

– Francis Lam as Guest Judge

Francis Lam, the esteemed writer, editor-in-chief of Clarkson Potter, and host of The Splendid Table on NPR, offers a critic’s and storyteller’s perspective to the competition. As the former food editor for The New York Times Magazine and a frequent judge on Top Chef Masters, Lam possesses a remarkable ability to articulate the nuances of taste, texture, and culinary narrative. His feedback is deeply thoughtful, eloquent, and focuses on the entire experience of a dish, from its cultural context to the emotions it evokes.

Lam represents the voice of the informed eater and the cultural critic. He will judge not only on taste and technique but also on concept, clarity, and the ability of a dish to communicate an idea effectively. His presence elevates the discourse around the food, challenging the chefs to think about the “why” behind their cooking as much as the “how.” He is a master of language who helps translate the culinary creations into a broader understanding of their impact and meaning.

– Harold Dieterle as Guest Judge

Harold Dieterle, the accomplished chef and restaurateur who shot to fame as the very first winner of Top Chef, returns to a competition kitchen in a judging role. Dieterle has successfully transitioned from reality TV champion to a respected New York City restaurant owner, known for his refined yet approachable takes on Italian and Southeast Asian cuisine. His journey gives him a unique empathy for the contestants’ experience, coupled with the practical knowledge of building a lasting career in the industry.

Dieterle’s feedback will be grounded, practical, and incredibly insightful. Having been in their exact position, he can assess not just the food on the plate but the strategy and composure behind it. He represents the ideal outcome for a competition chef: leveraging the platform into a sustainable and respected career. His critiques will likely focus on smart, efficient cooking, flavor depth, and the marketability of a dish—is this something people would actually want to order and pay for in a restaurant?

– Emma Bengtsson as Guest Judge

Emma Bengtsson, the Executive Chef of the two-Michelin-starred Aquavit in New York City, brings a serene yet formidable expertise, particularly in the realms of pastry and Scandinavian cuisine, to the competition. One of the most decorated female chefs in the world, Bengtsson is a master of precision, elegance, and creating stunningly beautiful dishes that are deeply rooted in the flavors of her Swedish heritage. Her cooking is known for its clean, sophisticated, and often breathtakingly artistic presentation.

Bengtsson will be a meticulous judge, with an expert eye for the subtle balance of flavors, particularly those that are acidic, sweet, and savory. She will expect a level of finesse and technical perfection, especially in challenges involving seafood, baking, or plating. Her calm demeanor belies an incredibly sharp palate and high standards. She serves as an inspiration, demonstrating that quiet confidence and unparalleled skill can lead to the highest accolades in the culinary world.

– Paul Carmichael as Guest Judge

Paul Carmichael, the James Beard Award-winning chef who led the kitchen at Momofuku Seiōbo in Sydney and now heads Momofuku Las Vegas, brings the vibrant, soulful energy of Barbadian cuisine (Bajan) to the forefront of the competition. Carmichael is celebrated for his dynamic, flavor-packed cooking that proudly showcases the Afro-Caribbean traditions of his heritage, a perspective that is still vastly underrepresented in fine dining. His food is intelligent, personal, and explosively delicious.

Carmichael’s judging will be passionate and focused on the heart and soul of a dish. He will champion food that is culturally specific, personally meaningful, and fearlessly seasoned. He represents a new and essential voice in global gastronomy, one that pushes for diversity and authenticity on the world’s stage. His feedback will encourage chefs to look inward to their own backgrounds for inspiration, to cook with pride, and to deliver food that is truly alive with flavor.