Quickfire Challenge: At Churchill Downs, the chefs, working in teams of three, were allotted two minutes to prep the ingredients for their dishes, in reference to the Kentucky Derby and its reputation as "The Fastest Two Minutes in Sports." After two minutes, the contestants' knives were confiscated. The teams then had 20 minutes to complete their dishes. The winners each received two VIP tickets to the 2019 Kentucky Derby.

• Winners: Justin, Pablo, Sara (Beet Pickled Poached Egg, Beef Fat Roasted Carrots, Roasted Corn, Mint & Carrot Top)

Elimination Challenge: The chefs hosted a Kentucky Derby-themed party. Remaining in the same groups as the Quickfire Challenge, the contestants competed head-to-head against their own teammates. The chefs with the best dishes within their groups were eligible to win the challenge, while the worst ones were put up for elimination. The guest judge for the challenge was Churchill Downs' executive chef, David Danielson.

• Winner: Natalie (Halibut Ceviche with Pickled Bell Peppers, Confit Potatoes & Laksa Curry)
• Eliminated: Caitlin (Tomato Cobbler with Salt & Pepper Biscuits & Homemade Ricotta)

Quickfire Challenge: The chefs were given 30 minutes to create dishes inspired by Gail Simmons' pregnancy cravings. The prepped ingredients for the top two dishes were then delivered to Gail in New York, where she cooked the meals herself and determined the winner. The winner received immunity from elimination.

• Winner: David (Ribeye with Corn Chermoula & Harissa Red Wine Reduction)

Elimination Challenge: The chefs visited the Maker's Mark distillery. After their tour, the contestants were separated in two teams and challenged to put their own spin on classic Kentucky cuisine, such as burgoo, mutton, benedictine, spoonbread, and hoecakes. The winner received US$10,000. The guest judge for the challenge was Maker's Mark's in-house chef, Newman Miller.

• Winner: Nini (Spoonbread with Shrimp Étouffée Sauce)
• Eliminated: Natalie (Meyer Lemon Curd Pie with Mascarpone & Bourbon Glaze)

Quickfire Challenge: In a holiday-themed challenge, the chefs were given two minutes to shop in the pantry, placing their ingredients inside their assigned gift boxes. Once time expired, the contestants participated in a white elephant gift exchange, forcing them to conceptualize festive dishes using other people's ingredients. The winner received immunity from elimination. The guest judges for the challenge were Top Chef: Charleston winner Brooke Williamson and Top Chef: All-Stars winner Richard Blais.

• Winner: David (Leek Carbonara with Pancetta & Morels)

Elimination Challenge: The chefs enjoyed a feast in celebration of le Réveillon de Noël, a traditional French Christmas dinner. Afterwards, each chef was responsible for creating one of the thirteen desserts required to end the meal. The guest judge for the challenge was chef Éric Ripert.

• Winner: Nini (Blackberry & Lemon Vacherin)
• Eliminated: Kevin (Ricotta Cake with Ricotta Whipped Cream & Macerated Cherries)

Quickfire Challenge: The chefs were tasked with creating an amuse-bouche. They were provided three options for plating, available on a first-come, first-served basis: a saucer, a ramekin, or a Chinese spoon. The winner received immunity from elimination. The guest judges for the challenge were Top Chef: New Orleans runner-up Nina Compton and Top Chef: California contestant Karen Akunowicz.

• Winner: Michelle (Halibut Ceviche with Compressed Watermelon & Salsa Water)

Elimination Challenge (Part 1): In a twist, the series' traditional Restaurant Wars challenge arrived early, instead of the halfway point in the competition. The contestants were also split into three teams, instead of two, based on the plating option they selected during the Quickfire Challenge. Per the usual rules, each team was responsible for transforming an empty space into a fully functioning pop-up restaurant. The guest judge for the challenge was restaurateur Caroline Styne.

• Third Coast: David, Kelsey, Justin (EC), Nini (FOH)
  • First Course:
    • Crawfish Bisque with Trinity, Lemon Zest & Scalli (Justin)
    • Chargrilled Chesapeake Bay Oysters with Compound Butter (Team)
  • Second Course:
    • Red Snapper Pontchartrain, Corn & Crab Salad, Fried Green Tomatoes with Salsa Verde (Team)
    • Creole Spiced Duck with Cabbage (David)
  • Third Course:
    • Buttermilk Panna Cotta with Blackberries & Buttermilk Biscuit (Kelsey)
    • "Chocolate" Cocoa Nib Sorbet, Chocolate Crumble & Chocolate Ganache (Nini)
• Thistle: Brandon, Michelle (EC), Pablo, Sara (FOH)
  • First Course:
    • Green Tomato Gazpacho, Sourdough Croutons, Cucumber & Ginger (Sara)
    • Sweet Pea Agnolotti, Roasted Shiitakes, Toasted Hazelnut, Manchego & Ricotta (Michelle)
  • Second Course:
    • Seared Scallops with Sunchoke, Apple Purée & Lime (Pablo)
    • Kombu Braised Short Rib with Artichoke, Asparagus, Fava Beans & Carrot (Team)
  • Third Course:
    • Soy Milk Custard with Strawberries, Cardamom, Almond Streusel & Lemon Verbena (Brandon)
    • Goat Cheese Roulade with Corn, Blueberries & Candy Corn (Brandon)
• North East: Adrienne (EC), Brian (FOH), Eddie, Eric
  • First Course:
    • Chicken Ballotine with Sunchoke, Sunflower Seeds & Apple (Brian)
    • Striped Bass Crudo with Corn Dashi, Corn Purée & Shaved Celery (Eddie)
  • Second Course:
    • NY Strip with Braised Cabbage & Merlot Jus (Eddie)
    • Pork & Scallop with Couscous & Carrot (Eric)
  • Third Course:
    • Marsala Roasted Peach, Yogurt Mousse, Hazelnut Crumble, Fresh Peaches & Mint (Adrienne)
    • Jasper Hill Farm Harbison Cheese with Basil Focaccia & Blackberry (Adrienne)

Elimination Challenge (Part 2): Continuing from the previous episode, the chefs served their meals and the results of Restaurant Wars were revealed. While an individual winner was declared, each member of the winning team received US$10,000. Two chefs were asked to leave the competition in a double-elimination.

• Winning Team: North East
  • Winner: Brian
  • Eliminated: Nini, Pablo

Elimination Challenge: The winner of Episode 6 of Last Chance Kitchen, Brother Luck, joined the competition. The chefs were then instructed to make canapés inspired by the flavors of Prohibition-era cocktails for a Roaring Twenties-style party, including the gin rickey, Southside Fizz, Old Fashioned, Last Word, whiskey sour, and Twelve-Mile Limit. As a reward for winning the Last Chance Kitchen team challenge, Adrienne, Brother, Brian, Eddie, Kelsey, and Sara were given first choice of cocktails. The party was held at the Seelbach Hotel's Rathskeller room. The guest judge for the challenge was chef Ken Oringer.

• Winner: Eric (Oyster with Rum/Bourbon Mignonette, Grenadine Nage Floater & Pumpernickel)
• Eliminated: Brother (Chicken Salad with Cucumber, Peanut Sauce, Beef Liver Mousse, Fresno Chiles & Basil, Cilantro, Mint)

Quickfire Challenge: The chefs reimagined the Hot Brown; per the rules, their dishes had to include turkey, a sauce, and be plated in a skillet. The winner received immunity from elimination. The guest judge for the challenge was actress Lena Waithe.

• Winner: Justin ("Kentucky Fried Breakfast Brown": Smoked Gouda, Maple Mornay, Fried Turkey Breast over Grilled Bread)

Elimination Challenge: The chefs were asked to create dishes using different cuts of beef and locally-sourced Kentucky ingredients. Cuts were assigned to the contestants via random knife draw. The guest judges for the challenge were chef Nancy Silverton and butcher Dario Cecchini. The winner received a signed apron from Cecchini and the opportunity to stage at his butcher shop, Antica Macelleria Cecchini, in Tuscany, Italy, for a week.

• Winner: Eddie ("Golumpki": Brisket Stuffed Romaine with Ragu, Beet & Berry Sauce)
• Eliminated: Brandon (Asian Style Beef Tartare with Miso Egg Sauce, Black Raspberries, Crispy Potatoes & Asparagus)

Elimination Challenge: The chefs, separated into two teams, threw competing houseboat parties on Lake Cumberland for 100 guests. The guests then voted for their favorite party to determine the winner. The guest judge for the challenge was chef Emeril Lagasse.

• Winner: Kelsey (Oysters with Cocktail Sauce, Lemon Juice, Hot Sauce, Horseradish & Pickled Watermelon Rind; "Key Lime Crunch": Cereal with White Chocolate, Coconut, Banana & Key Lime)
• Eliminated: Brian (South Pacific Style Porchetta with Papaya, Peanut & Cilantro Salad)

Quickfire Challenge: The chefs traveled to the Grand Ole Opry in Nashville, Tennessee, where they created dishes which satisfied the requests on their provided breakfast, lunch, and dinner riders. The winner received an advantage in the following Elimination Challenge. The guest judge for the challenge was country music singer Hunter Hayes.

• Winner: Adrienne (Seared Filet Mignon with Cajun Spiced Corn, Roasted Pepper Purée & Fennel Salad)

Elimination Challenge: The chefs made dishes inspired by their favorite music memories. As a reward for winning the Quickfire Challenge, Adrienne was given an extra hour of cooking time. The guest judge for the challenge was chef Jonathan Waxman.

• Winner: Michelle (Red Snapper with Corn & Fava Ragout, Citrus Vinaigrette & Fennel Onion Purée)
• Eliminated: David ("Porks and Clams": Morels, Clam Salad, Crispy Potatoes & Pork Tenderloin)

Note: At the end of the episode, the show paid tribute to the memory of Top Chef: Colorado contestant and Fan Favorite award recipient Fatima Ali, who died on January 25, 2019, after battling cancer.^[10][11]

Quickfire Challenge: The chefs returned to Kentucky and participated in a trivia challenge. The contestants had to work together to solve four riddles, each of which would lead them to an ingredient or kitchen tool with a number displayed on it. The four numbers were required to open the combination lock to a box containing bouillon cubes. Once the box was unlocked, the chefs had to make dishes using the bouillon cubes as their only seasoning. The winner received the distinct advantage of sitting out of the following Elimination Challenge, thus automatically advancing to the next round. The guest judge for the challenge was Top Chef: Texas contestant Edward Lee.

• Winner: Eddie (Gold Caponata with Mint & Poached Bay Scallops, Chicken & Vegetable Bouillon)

Elimination Challenge: The chefs, separated in two teams, competed in a head-to-head cook-off inside Rupp Arena. The first team to win two out of three rounds won the challenge. While an individual winner was declared, each member of the winning team received US$5,000. The guest judges for the challenge were Edward Lee, Food & Wine editor-in-chief Hunter Lewis, and University of Kentucky basketball coach John Calipari.

• Winner: Eric (Tamarind Glazed Drumette with Herb Confetti)
• Eliminated: Michelle (Sweet & Sour Ribs, "Thunder & Lightning" Cucumbers with Peach & Calabrian Chili Sauce)

Quickfire Challenge: The chefs had to cook fried chicken using their own spice blends; however, in order to obtain their spices, the contestants first had to correctly identify them through a blindfolded taste test. The winner received US$5,000. Beginning with this challenge, immunity from elimination was no longer available as a reward. The guest judge for the challenge was chef Art Smith.

• Winner: Sara (Fried Chicken with Corn & Blackberry Salad)

Elimination Challenge: The chefs planned a progressive meal for a charity benefit at the Muhammad Ali Center in honor of professional boxer and philanthropist Muhammad Ali. Each chef was responsible for one of six courses, which were inspired by fights from Ali's boxing career: The Fight at Freedom Hall, Liston Two, Fight of the Century, Rumble in the Jungle, Thrilla in Manila, and The Battle of New Orleans. The guest judge for the challenge was professional boxer Laila Ali.

• Winner: Eric ("Rumble in the Jungle": Fufu Plantain & Cassava Dumpling with Congolese Red Sauce)
• Eliminated: Eddie ("Fight of the Century": Brown Butter Roasted Chicken, Collard Green Purée, Red Wine Poultry Jus & Toasted Hazelnuts)

Quickfire Challenge: The winner of Last Chance Kitchen, Michelle, rejoined the cast. The chefs harvested their gardens, which were planted at the beginning of the competition, and were tasked with making garden-forward dishes. The winner received US$10,000. The guest judge for the challenge was chef Ouita Michel.

• Winner: Justin (Radish Chard Salad, Scallion, Radish Top, Arugula Pistou, Roasted Turnips, Pickled Chard Stems & Dill)

Elimination Challenge: For their last Elimination Challenge in Kentucky, the chefs visited the Keeneland Sales auction house. Upon arrival, the contestants were told to create dishes showing gratitude to their culinary mentors. They were then provided US$500 to bid on luxury ingredients for their dishes during an auction. The chefs had to remain conscious of their spending, however, as any ingredients needed for their dishes after the auction would have to be bought using their remaining funds. The winner received US$10,000. The guest judges for the challenge were Top Chef: Las Vegas finalist Bryan Voltaggio and chefs Ouita Michel, Gavin Kaysen, JD Fratzke, Kim Alter, David Posey, and Chris Coombs.

• Winner: Sara (Olive Oil Poached Sea Bass, Iberico Ham Broth, Soy Beans, Black-Eyed Peas & Baby Lima Beans)
• Eliminated: Justin (Yellowtail Two Ways: Sashimi Style & Miso Cured)

Quickfire Challenge: The final five chefs traveled to Macau for the remainder of the competition and explored one of the local markets. They were then challenged to create dishes highlighting Macanese proteins, including gum fish, cuttlefish, eel, sea snails, giant scallops, and razor clams. The chefs were given MOP$200 to spend on any additional ingredients available at the market.

• Winner: Michelle (Cuttlefish Noodles with Chinese Beans, Lotus Root & Fermented Black Beans)

Elimination Challenge: The chefs catered a Chinese New Year party with dishes featuring pork products, in celebration of the Year of the Pig. They received assistance from five previously eliminated contestants (Justin, Eddie, David, Brian, and Brandon), who were each assigned a tray containing three unique ingredients: Justin had water chestnuts, coconuts, and lychees; Eddie had shrimp, cauliflower, and walnuts; David had peaches, noodles, and peanuts; Brian had eggs, broccoli, and ginger; and Brandon had cabbage, cashews, and oranges. Once a sous chef was selected by one of the competing chefs, their assigned ingredients would be off-limits to the other competitors. The dishes were required to incorporate all three ingredients as well. The guest judge for the challenge was chef Jowett Yu.

• Winner: Kelsey (Mushroom Broth with Peas, Greens, Orange Rinds, Portuguese Sausage, Cashews, Cilantro & Chives)
• Eliminated: Adrienne (Fried Sticky Rice Cake, Hoisin Braised Pork Belly & Roasted Chili Aioli)

Quickfire Challenge: The chefs created dishes highlighting durian. The guest judge for the challenge was chef Abe Conlon.

• Winner: Michelle (Espuma of Chilled Durian, Ice, & Coconut Cream with Shrimp Ceviche & Molho Cru Sauce)

Elimination Challenge: The chefs were challenged to make a dish fusing their own heritage with Chinese ingredients. They received a surprise visit from their family members, who helped them conceptualize their dishes and shop for ingredients. The guest judges for the challenge were chefs Abe Conlon and Manuela Ferreira, and chef consultant Florita Morais Alves.

• Winner: Sara (Chicken Thighs with Matzo Balls & Savory Mushroom Consommé)
• Eliminated: Michelle ("Cioppino" Seafood, Beans, & Chorizo)

Elimination Challenge: The three remaining chefs, with the assistance of two sous chefs of their choosing (Brandon & Nini for Kelsey, Justin & Michelle for Eric, and David & Eddie for Sara) had to cook the best four-course meal of their lives. Two hours into prep, the contestants had to serve their first course for the judges, who selected one chef to be eliminated.

• Eliminated: Eric (Caribbean Jerk Tartare & Lotus Root Chips)

The following day, the final two chefs served their entire four-course meals. The guest judges were chefs Alvin Leung, Alexander Smalls, Melanie Hansche, May Chow, Dan Hong, and Mitsuharu Tsumura.

• Kelsey:
  • First Course: Cornbread & Buttermilk with Crawfish, Boiled Peanuts, Cucumber, and Watermelon
  • Second Course: French Oysters, Vichyssoise, Chinese Chives, Pickled Green Tomato & Cheese Straw
  • Third Course: Soft-Shell Crab & Field Peas with a Pistou Sauce
  • Fourth Course: Peach Cobbler
• Sara:
  • First Course: Chili Prawns with Boiled Peanuts
  • Second Course: Braised Bacon with Razor Clams, Baby Corn, & Pickled Peaches
  • Third Course: Roast Duck with Black-Eyed Peas & Pickled Beets
  • Fourth Course: Rib Eye Steak with Dirty Rice, Shiitake Broth & Maitake Mushroom Confit
    • Winner: Kelsey
    • Runner-up: Sara