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Season 1
Robert Irvine welcomes four chefs with a love of global cuisine to a culinary experience that spans the globe without ever leaving the arena. For their first challenge, the chefs are
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Robert Irvine welcomes four chefs with a love of global cuisine to a culinary experience that spans the globe without ever leaving the arena. For their first challenge, the chefs are transported to Beijing, where they learn to master the hot pot. Then they take on the cuisines of Tel Aviv, Israel, and Accra, Ghana, where the final two chefs work outside their comfort zones creating a dish using plantains and cassava. Ultimately, one chef will embrace the unfamiliar ingredients best, win a trip and move on to the finale for the chance to claim the $25,000 prize.
Robert Irvine welcomes four chefs to the arena to demonstrate their global cooking chops. At the first stop, Oaxaca City, Mexico, the chefs are tasked with cooking with a traditional
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Robert Irvine welcomes four chefs to the arena to demonstrate their global cooking chops. At the first stop, Oaxaca City, Mexico, the chefs are tasked with cooking with a traditional Oaxacan protein: chapulines, or grasshoppers. Next, they tackle the cuisine of Nakhon Si Thammarat, Thailand. The final two chefs are transported to New Orleans, where they must make their best celebration dinner with Creole-inspired ingredients. The most successful chef heads to the finale for the chance to win $25,000.
Robert Irvine invites four new chefs on a virtual global journey to test their skills and versatility with regional food. Upon landing in Florence, Italy, the chefs must prove they can
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Robert Irvine invites four new chefs on a virtual global journey to test their skills and versatility with regional food. Upon landing in Florence, Italy, the chefs must prove they can make pasta from scratch. Three chefs move on to the second round in Memphis, home of low-and-slow barbecue. Only two chefs move on to the final city, Kyoto, Japan, where they must create a dish using fresh tofu for the one and only Chef Masaharu Morimoto.
Robert Irvine challenges four new chefs to show off their mastery of global cuisine in The Globe arena. Starting in Mexico City, the chefs have to impress the judges with a taco duo.
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Robert Irvine challenges four new chefs to show off their mastery of global cuisine in The Globe arena. Starting in Mexico City, the chefs have to impress the judges with a taco duo. Then they land in Maui and must create a Hawaiian plate lunch using the diverse regional ingredients of Hawaii. Finally, the remaining two chefs arrive in Addis Ababa, Ethiopia, where they have to create an exceptional vegan platter with a twist—no utensils allowed!
Robert Irvine welcomes back the four previous winners to compete in the grand finale. First, they land in Mumbai, India, and have to pull from their travels and studies to produce the
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Robert Irvine welcomes back the four previous winners to compete in the grand finale. First, they land in Mumbai, India, and have to pull from their travels and studies to produce the best chaat (snack) possible. Next, they travel to Lima, Peru, where they must impress the judges with an amazing ceviche. In the final round, with just two chefs remaining, the challenge is to make a two-course meal with the regional ingredients of one of the most famous food cities in the world—Paris. Only one chef will master The Globe and walk away with the grand prize of $25,000!
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