Indigenous Chefs Takes Center Stage on Chopped: Indigenous Inspirations

A high-pressure cooking competition built on speed, skill, and split-second decisions, Chopped challenges chefs to transform mystery basket ingredients into delicious, creative dishes across three rounds: appetizers, entrées, and desserts. On the latest episode, Chopped: Indigenous Inspiration, placed Indigenous cuisine at the forefront, bringing four Native chefs into the kitchen to cook within that format while carrying the knowledge, histories, and responsibilities tied to their traditional foods.

“For this special competition, we are honored to have four chefs whose culinary points of view are so deeply aligned with their Indigenous communities and cultures,” show host Ted Allen said. “We are very excited to be inspired by what you create on the plate.”

The lineup featured Chef Mariah Gladstone (Blackfeet and Cherokee), Chef Ray Naranjo (Santa Clara Pueblo), Chef Jessica Walks First (Menominee), and Chef Justin Pioche (Navajo). Gladstone, founder of Indigikitchen, is known for her work in Indigenous food education, teaching communities how to bring traditional ingredients back into everyday meals. Naranjo runs the Manko Food Truck, sharing cuisine steeped in Pueblo traditions and the Indigenous foundations of Southwestern and Mexican cuisine. Walks First is the executive chef and owner of Ketapanen Kitchen, focusing on modern Indigenous comfort food guided by Menominee teachings on nourishment and care. Pioche, co-owner of Pioche Food Group in New Mexico, applies fine-dining techniques to Navajo ingredients and earned recognition as a James Beard Award finalist in 2023.

Judging duties fell to Sean Sherman, an Oglala Lakota chef and founder of The Sioux Chef, whose work has been central to revitalizing Indigenous food systems. He was joined by Eric Adjepong, a Ghanaian American chef, author, and television host known for elevating West African cuisine in mainstream food media. Also joining the judges’ table was Pyet Despain, a Prairie Band Potawatomi and Mexican chef, the very first Next Level Chef, and author of Rooted in Fire: A Celebration of Native American and Mexican Cooking. Together, the panel evaluated dishes with attention to the technical execution, creativity, and the cultural context behind each ingredient and preparation.

The appetizer round opened with staghorn sumac, pawpaw pulp, whitefish, and kahsherohni. Pioche focused on balance and making health-conscious choices, pairing sautéed whitefish with pawpaw salsa and a sumac tea sweetened with agave. Gladstone created an open-faced fry bread sandwich with pawpaw and raspberry sauce, drawing from her work teaching Indigenous foods. Naranjo decided to make a sumac-dusted, whitefish tostada with a pawpaw aioli, connecting Pueblo and Mexican cuisines. Walks First prepared a pan-seared whitefish with maple and sumac on fry bread. Judges noted the bright flavor profiles of her dish, but found the bread overshadowed the fish, leading to her elimination.

The entrée round introduced bison ribeye, lima beans, sweet corn ice cream sandwiches, and dried Anaheim chiles. The basket required careful control of flavor and texture. Pioche put up a bison ribeye rubbed with Anaheim chiles, backed by a chili sauce, charred lima beans, and sweet corn grits that held the plate together. Gladstone turned in a well-cooked bison with a fritter, but the sauce didn’t fully come together. Naranjo brought strong flavor to his dish, though the ice cream element never quite found its place, which ultimately sent him home.

The dessert round mystery basket revealed pemmican, Saskatoon berries, sweet potatoes, and heirloom wheat flour. Gladstone turned to familiar combinations for inspiration, baking a sweet potato muffin topped with a berry-pemmican sauce. Pioche took a more whimsical approach with a bread pudding with candied sweet potatoes and whipped cream. Judges cited his consistency and lauded his dish as a “celebration of textures”.

The stakes were clear as the judges reflected on the full progression of the meal, weighing each course against the next. As Mariah put it during the dessert round, “We’re here. We’re doing something amazing every day in the 21st century.” When the decision came down, Gladstone was chopped, and Pioche was named the Chopped champion.

Across all three rounds, the episode brought together chefs working in education, catering, and fine dining, each presenting their own approach to decolonizing Indigenous food pathways. The range on display spoke to the depth of Indigenous cuisine, with every dish carrying intention alongside technique.

The episoded came to a close with each chef leaving their mark, and having a spotlight on their work and the communities they represent. Pioche’s win stood out, but the lasting impression came from seeing Indigenous chefs hold that space together in the Chopped kitchen, a moment of pride that was shared and celebrated across NDN Country.