Top Chef: Where Are They Now?

Candice has since racked up an impressive resume. Already a host and culinary expert at HSN in 2008, she recently became one of the hosts of Lifetime's new series, Cook Yourself Thin. in 2009, she was among the authors who contributed to the No. 1 New York Times bestseller, Cook Yourself Thin: Skinny Meals You Can Make in Minutes.

She has cooked for VIP events at The Ritz-Carlton, Laguna Niguel and fed celebs in the Hamptons and Hollywood Hills. She has also sliced and diced alongside Wolfgang Puck in demonstrations for Wolfgang Puck Cookware.

Candice has since racked up an impressive resume. Already a host and culinary expert at HSN in 2008, she recently became one of the hosts of Lifetime's new series, Cook Yourself Thin. in 2009, she was among the authors who contributed to the No. 1 New York Times bestseller, Cook Yourself Thin: Skinny Meals You Can Make in Minutes.

She has cooked for VIP events at The Ritz-Carlton, Laguna Niguel and fed celebs in the Hamptons and Hollywood Hills. She has also sliced and diced alongside Wolfgang Puck in demonstrations for Wolfgang Puck Cookware.

Candice is currently working on a line of fashionable, and sexy, vintage aprons and a fun, vibrant cookware line, she is a food blogger for 944 Magazine, and Hostess for the 2009 "Great Chefs of LA" event with George Lopez, to benefit the National Kidney Foundation. She is also writing her highly- anticipated first solo cookbook, due out in 2010, which will show readers how a former-model-turned-chef has kept her figure hot!

Well, the Top Chef: New York finalist has a thing for ladies ... who like ladies, but he also has a new venture -- he just opened his own restaurant, Stefan's at L.A. Farm in Santa Monica.

Harold Dieterle can still be found at his West Village restaurant, Perilla.

"Since we wrapped Season 4, lots of exciting things [have happened.] My wife had a baby, and I started a restaurant group in Atlanta called flip burger boutique, which is a little weird. It's like really inventive burgers, liquid nitrogen milkshakes, of course. Standard burgers meets molecular gastronomy sort of concept."

The Season 5 fan favorite just opened Firenze Osteria in Toluca Lake, CA two weeks ago! But if you can't travel to see him, he is host of Bravotv.com's own Top Recipe Webisodes each week, where he recreates each week's winning recipe. Watch 'em HERE.

"I have two projects: I'm opening a restaurant in downtown Chicago, but in the interim I do a weekly supper club. Actually my roommate is Sara Nguyen from my season. We live together, we have a couple dogs. We met in Season 3 and became just total great friends, and now we live together."

The Season 3 chef (and Carla's controversial sous-chef) left her position at Shinsei in Dallas awhile ago, and is now living and working in the Bay Area. For more info on her private dining business, check her out HERE.

Ryan left Mission Beach Cafe in November of 2008 to launch his own catering company, Ryan Scott 2go. He is currently working on several different projects here in the city. He also works extensively with many community organizations, donating time and cuisine, such as Meals On Wheels of San Francisco, Inc., Make-A-Wish Foundation, the American Heart Association, and the Guardsman Association.

It’s been a couple of years now since Dave’s memorable participation on the inaugural season of Bravo’s Top Chef and he has been working hard to keep his name and most importantly his food out there for the public. Since his last restaurant adventure as Executive Chef, Crave on 42, he has been consulting for Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and overhauling their entire menu with all-new from-scratch recipes. In his spare time, he teaches classes at The Culinary Loft in SoHo for Execs from MTV, Oracle, Lloyds of London and more.

It’s been a couple of years now since Dave’s memorable participation on the inaugural season of Bravo’s Top Chef and he has been working hard to keep his name and most importantly his food out there for the public. Since his last restaurant adventure as Executive Chef, Crave on 42, he has been consulting for Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and overhauling their entire menu with all-new from-scratch recipes. In his spare time, he teaches classes at The Culinary Loft in SoHo for Execs from MTV, Oracle, Lloyds of London and more. He also works with and trains culinary teams at the University of Illinois (Champaign-Urbana) and has helped them launched one of their new on-campus dining programs.

Dave’s unique layering of flavors have continued to keep people interested as his Black Truffle Mac ‘n’ Cheese remains a top seller at the ‘VYNL’ Restaurants in the city. Dave enjoys modernizing and revitalizing old school comfort foods, sometimes even with a lighter and healthier approach thanks to his many years of Southern California coastal living. With his days on the West Coast few and far between, Dave now makes NYC his home.

Dave’s first cookbook, Flavor Quest, has just been released and is available via chefdavemartin.com as well as amazon and barnesandnoble.com. Dave is also working on his latest project, "Dave's To-Go" (gourmet grub & bake shop) along with consulting, catering and doing guest chef/ book promotion events across the country. He is working with Ronald McDonald House in NYC on their new "Guess Who’s Coming to Dinner" Celebrity Chef Program launching Fall 2009. Additionally, he will be on a Wine Country Guest Chef/ Book Tour in Spring 2009 in Napa, Sonoma and Caramel Valley. (Selby, Carr, Bernardus Vineyards & more).

"After filming Top Chef: Chicago, life led me down a fun and interesting path. I spent some time traveling and roaming around Southeast Asia exploring the amazing culture and cuisines of Thailand, Laos, Cambodia and Vietnam. For me, being able to combine my two passions in life, cooking and traveling, has always inspired my food and my career. After returning from my travels I continued to work as a personal chef for various people both in and out of the Chicago area. I have found a great deal of enjoyment in cooking one-on-one with families, and having creative freedom is a part of this industry that I really do love. So I am planning to continue cooking for private clients and to keep traveling around the globe to be inspired by food and by the world."

The Season 2 winner opened The Gorbals, his first restaurant in September. Although it had to close shortly after opening due to a boiler issue, Ilan has since tweeted that it will be opening again soon!

"I have been keeping busy this past year! In July, I went back to Greece to visit family, and explore the food scene. I was picking wild thyme that was growing in ancient ruins, discovered a beautiful old bakery tucked away in the mountains on Naxos, and of course, was swimming in the Aegean! It was amazing!

Back home, I recently participated in SF Chefs Food & Wine, which was a great event and featured other Top Chef alums like Jennifer Biesty and Ryan Scott, not to mention one of my favorite chefs, Hubert Keller, who was the house DJ for the event. Speaking of Top Chef alums, I recently caught up with Sam Talbot, when he was in town. We grabbed pizza at Tony's Neopolitan Cafe, a must to anyone who is stopping off in San Francisco!

In the pastry world, I just started on an exciting new project. I have developed some low-fat, sugar-free dessert recipes for Truvia natural sweetener. This has been an exciting and challenging project for me! FYI, I suggest you go to their Web site and try out my recipe for banana and peanut butter pie.

I'm still the executive chef for GL Mezzetta in Napa. We just finished our annual Make that Sandwich contest, and are gearing up for the holiday season. I will be heading to NY in December. So if any East Coast Top Chef fans have tips for how a California girl can gear up for the East Coast winter weather, let me know. In the meantime, I'm packing up my knives, and signing off!."

Andrea Beaman is a natural foods chef, spokesperson, author, and television host dedicated to spreading knowledge about alternative healing and green and sustainable living. She is a regularly featured food expert on CBS News, and has appeared on The View. She is the host of Wise UP! a health and wellness show that travels across the country in search of life-enhancing activities, alternative therapies, holistic health and organic foods. And, she is the host of the newly-award-nominated Fed UP! an organic whole foods cooking show that teaches people how to cook for, and cure, their bodily ailments. She maintains www.AndreaBeaman.com her personal Web site that offers recipes, monthly topics, food tips, holistic health counseling and other health-related information.

Andrea is the author of The Whole Truth – How I Naturally Reclaimed My Health, and You Can Too! and The Eating and Recipe Guide – Better Food, Better Health. Her third book Health is Wealth – In Tough Financial Times The Best Investment is in Yourself is on the way. She is on the advisory board of TheHolisticOption.com and teaches at The Institute For Integrative Nutrition, and the Natural Gourmet Cooking School to over 2000 students annually. Her high energy and fun cooking classes and health seminars reach a wide base of clients and students. She makes learning about health, food, and positive lifestyle activities, a joy for everyone!

"Since Season 2, I've just been focusing in on honing my craft, refining my craft, developing my style. I recently made a transition from working in Las Vegas, moved out here to L.A. to open up The Bazaar by Jose Andres at the SLS Hotel." Marcel is currently the Sous-Chef at The Bazaar.

"Since I left Top Chef, I was on a mission to travel. I traveled to Europe. I traveled to Asia. I consulted for a year and a half. I've done a ton of stuff. The ultimate goal is to open my own restaurant."

"I have been very busy planning the opening my second restaurant. I am also planning eco-friendly wedding for Spring of 2010. I started a monthly cooking workshop that has been very successful, especially the pasta-making dates. I am working on a line of clothing for the hospitality business including chefswear, still writing recipes for my first book, and 24 Prince, my first restaurant, is about to celebrate its four-year anniversary."

"I still have the same girlfriend. Right now I'm a sous-chef at Dos Caminos, the one on Park Avenue. And that's pretty much what I'm at right now."

"I am continuing to build my catering business, Alchemy, in Washington, D.C. with many exciting projects in the future. Our petite cookies will be available online by the end of November."

Carla can also be found cooking up holiday treats HERE.

"I am continuing to build my catering business, Alchemy, in Washington, D.C. with many exciting projects in the future. Our petite cookies will be available online by the end of November."

Carla can also be found cooking up holiday treats HERE.

Since being on Top Chef Season 2, Betty's life has been a whirlwind of fun! Her restaurant in Hollywood, Grub , continues to win "best of" awards in Los Angeles from sites like Citysearch, LA Magazine, and Zagat. Her catering company, As You Like It, has been catering some of Los Angeles and Hollywood's largest events like the L.A. Music Awards, Capital Records, Kodak, Hollywood Freeway Central Park Gala, MAC, St. Jude's, Gary Unmarried, The Groundlings and USC and her client roster is filled with celebrities galore. She and her business partner, Denise DeCarlo, have opened a gorgeous event venue in Hollywood catering numerous weddings, anniversaries and Bar Mitzvahs! She is highly sought after for cooking events and will be featured in the upcoming LA Magazine event in Malibu and has been invited to be a guest chef at Mohegan Sun's SunWine Fest in Connecticut in January .She also has been hired as a consultant for menu creation by Los Angeles restauranteurs. Betty has also been approached and is working with some of Los Angeles' largest television producers on ideas for her own cooking shows. Betty loves meeting Top Chef fans and they visit her daily at her restaurant Grub, and it's so much fun for her at her catering events to see her cooking their meals and have them say, "Oh, my God! You're Betty from Top Chef. I love you!!!"

"Since Top Chef, I've been working, trying to get my restaurant started. I'm doing a lot of charity work, traveling, doing private parties. ... After watching myself on the show, I have learned a lot about myself. I'm a little calmer person, not trying to answer back and just be so defensive when I'm criticized for something I believe in." Hung has taken over the kitchen at New York City's Ajna Bar (formerly Buddha Bar.)

Tre Wilcox was probably the biggest elimination upset in Top Chef history, being let go after a failed Restaurant Wars during Top Chef: Miami. As of September 25, 2009 Tre Wilcox has served as Executive Chef of Loft 610 Urban Restaurant and Lounge's Plano restaurant.

The former executive chef of The Oceanaire Seafood Room San Diego, has added a new title ... DAD! Last September he and his wife Chantelle welcomed their first child, baby boy, Huntington O'Neil "Cowboy Boots" Malarkey, to the family. Shortly after Top Chef, Brian landed a weekly cooking segment on San Diego Living, a morning show on XETV, where he showed viewers how to prepare his award-winning dishes in their own home. And, San Diego Magazine launched Brian's culinary blog on the magazine's homepage where Brian shares his thoughts on trends, menus, and industry news with all of San Diego!

Brian left The Oceanaire to open his own restaurant in the historic Gaslamp in downtown San Diego. It's set to open Summer 2010.

First Look: Pigs and Pinot