Rhoda Magbitang is the new champion of Top Chef.
Top Chef Season 23, centered around different locations in the Carolinas, brought together 15 chefs to compete for the winning title. Magbitang emerged as an early frontrunner, setting a new record for winning back-to-back individual elimination challenges at the start of the season.
Despite being sent home on the season’s fifth week, Magbitang returned through Last Chance Kitchen, the show’s companion web series that allows former contestants one more chance to return to the main competition. Magbitang is the fourth contestant to ever win Top Chef through Last Chance Kitchen.
As more buzz builds around Magbitang’s recent win, we’ve put together a short history on the Filipino chef’s culinary career, and what’s in store for her as the series’ current champion.
Where is Rhoda Magbitang From?
Magbitang was born and raised in Antipolo, Rizal, before moving to California when she was 17. Although she first pursued a career in teaching, she eventually decided to pursue her love of cooking by enrolling at the culinary school Le Cordon Bleu.
“When I started feeling more comfortable and stopped being so marred with self-doubt, that’s when I was cooking my best,” Magbitang said in a recent interview with Food & Wine.
What was Rhoda Magbitang’s Career Like Before Joining ‘Top Chef’?
Magbitang soon rose through Los Angeles’ culinary ranks, working at restaurants such as the two Michelin star-holder Mélisse, Suzanne Goin’s A.O.C., and José Andrés’ Bazaar. She then took on the role of Chateau Marmont’s executive chef before leading the culinary team at The Inn at Mattei’s Tavern, which was later recognized by the Michelin Guide.
In 2024, Magbitang moved to Hawaii to become the Japanese-inspired CanoeHouse’s executive chef. One year later, she was encouraged by a casting agent to apply for Top Chef.
What was Rhoda Magbitang’s Winning Four-Course Meal?
For the season’s final challenge, Magbitang prepared a four-course meal that celebrated Filipino culture. Magbitang opened with a plate of sweet potato plated with uni, followed by a serving of lugaw and a tortang talong paired with pork belly. The chef’s final course, rather than being a sweet dessert, featured a caldereta braised with liver and vegetables.
“This is a toast to my dad,” said Magbitang when asked why she chose a savory dish as her final course. “After we talked about all the courses being a ‘toast to something,’ it was important for me to honor my parents.”
What’s Next for Rhoda Magbitang?
Magbitang has won a $250,000 grand prize, as well as a feature in Food & Wine, an appearance at the annual culinary festival, Food & Wine Classic in Aspen, and the opportunity to lead her own executive dinner at the James Beard House in New York. She will also present at The James Beard Restaurant and Chef Awards in Chicago on June 15.
Frequently Asked Questions
Rhoda Magbitang is a Filipino-American chef born in Antipolo, Rizal who won Top Chef Season 23 with a four-course meal rooted in Filipino cuisine. She is the fourth contestant to win the competition through Last Chance Kitchen and the first to win with a fully Filipino menu.
Magbitang’s winning menu featured sweet potato with uni, lugaw, tortang talong with pork belly, and a final savory course of caldereta braised with liver and vegetables. She dedicated the meal to her parents, with each course framed as a toast to her heritage.
Last Chance Kitchen is a companion web series for Top Chef that allows eliminated contestants to compete for re-entry into the main competition. Magbitang was sent home in Week 5 of Season 23 but returned through Last Chance Kitchen, becoming only the fourth winner to claim the title this way.
Magbitang was born and raised in Antipolo, Rizal in the Philippines. She moved to California at age 17 and later trained at Le Cordon Bleu after initially pursuing a career in teaching. She went on to work in Michelin-recognized restaurants across Los Angeles.
Before joining Top Chef, Magbitang worked at two Michelin star-holder Mélisse, Suzanne Goin’s A.O.C., and José Andrés’ Bazaar in Los Angeles. She later became executive chef at Chateau Marmont, led the team at The Inn at Mattei’s Tavern, and most recently served as executive chef at CanoeHouse in Hawaii.
