What it’s really like being on Top Chef from a Canadian winner and judge

Ever watched a cooking competition show like Top Chef and wondered what it’s really like to compete on a show like that? Or even win? Or be a judge? Or whether those shows are even actually a good representation of who’s a “top chef” at all?

Chef Matthew Stowe from British Columbia has been on both sides of the Top Chef experience, winning season three and judging on the most recent season 22.

Cooking since age 16, he’s now the executive chef at Joey Restaurant Group, developing and refining dishes and overseeing 35 locations. Stowe started out at a Fairmont in Vancouver, attending the Culinary Institute of America and then working in iconic Manhattan restaurant Lutece.

After returning to Canada, he snagged a position as head chef at Sonora Resort. He’s also the author of an award winning cookbook, but even with all these other experiences, Stowe says Top Chef was a key element to his success.

“Winning season three of Top Chef Canada really catapulted my career,” Stowe tells YourCityWithIN.com.

“Being completely cut off from the outside world and forced to focus solely on food was a unique and enjoyable period in my life. I treated it like a business trip and was extremely focused on winning. I’ve always been very competitive.”

The level of focus Stowe was able to engage in during his time on Top Chef was one of the key stepping stones in honing his skills as a chef.

“It didn’t matter how much your dish cost or whether it was practical for a restaurant; it was just about executing your best idea. You had no one to blame but yourself if it didn’t work out,” says Stowe.

And if you’re wondering if those tricky Top Chef challenges are really as hard as they seem, or if a little TV magic is involved–it’s all real.

“The time limits are real. If you get 30 minutes, that’s all you get. Many of our elimination challenges took place off-site, not in the GE Monogram Studio Kitchen,” says Stowe.

“We cooked on the tarmac at Pearson Airport, in a roller derby rink, on a farm, a zoo, you name it! Cooking in unfamiliar or makeshift kitchens is hard, but I relied on my strong foundation and diverse experience to adapt.”

Stowe even won a challenge where he really cooked outside the Toronto Zoo, inspired by the yellowtail macaw to create a coconut tapioca dessert with tropical fruit. Still, if you’re wondering whether being able to come up with a quick dessert based on an animal is truly a realistic test of whether someone can actually cook in a restaurant, Stowe strongly believes that these kinds of challenges and others on the show genuinely show who’s the best chef.

“it challenges all aspects of the culinary world. To win, you need to cook across various formats: canapés for cocktail parties, small plates for 500-person events, family-style dishes, refined tasting menus, and of course, a full dinner service during Restaurant Wars. In the finale, you have to plan and execute an entire tasting menu. A strong foundation in cooking and versatility across different cuisines are essential to succeed,” says Stowe.

“It’s actually quite similar in terms of pressure. Whether you’re on Top Chef or in a restaurant, you’re always racing against the clock. You might have five hours to prep and serve for judges on the show, or the restaurant might open at 5 p.m., either way, time doesn’t stop. The main difference is that in a real kitchen, teamwork is crucial. In Top Chef, unless it’s a team challenge, it’s every chef for themselves.”

Stowe has found judging on Top Chef to be much less stressful compared to competing on the show. Despite that, he wouldn’t trade being a judge for being a contestant, and is ready to hop back in any second.

“It was a lot of fun sitting at the table with icons like Tom Colicchio and Gail Simmons. Meeting Kristen Kish, a former winner and now the host, was also a highlight,” says Stowe.

“As a judge, you get to taste food from very talented chefs and give your opinion. What’s not to like? Food is subjective, there’s no right or wrong, just personal preference. That said, both judging and competing require a strong palate and a clear understanding of the challenge. Still, I much prefer competing, I love the pressure.”

While the pressure of being on Top Chef may be stressful and overwhelming, if you’re the type where pressure makes diamonds, Stowe would highly recommend that any interested chefs follow in his footsteps.

“You grow so much as a chef by going through such a gruelling competition. If you do well, it can open many doors. I was lucky to win, which meant I was on the show for the full season. Being on TV every Monday night for 13 weeks gave me a lot of exposure,” says Stowe.

“After winning, I had the chance to do endorsement work with major brands, collaborate with chefs across the country, and even travel to South Korea to promote Canadian exports like pork, lobster, beef, maple syrup, and blueberries. I spent two weeks there doing tasting menus at a high-end restaurant in a beautiful hotel. Without Top Chef Canada, I likely wouldn’t have had that opportunity.”

So what tips would Matthew Stowe give to chefs thinking of competing on the show?

“I learned how important it is for your dish to truly align with the challenge. If you’re given a main ingredient, it should be the star. Celebrate it and make it shine. Your dish should always reflect the challenge’s story,” says Stowe.

“As a judge, I learned to be as objective as possible. The best dish should win that day, regardless of a chef’s resume or past performance.”

Stowe now enjoys making regular TV appearances promoting Joey and popping in as a regular guest judge on Top Chef Canada. Still, even after this time, nothing beats the thrill of throwing down in the kitchen.

“I’d be honoured to return and compete on the American version, it was such a great experience,” says Stowe. “Having been on both sides, I think I’d be an even stronger competitor now.”