In a town famous for spicy Southern cooking, Tyler Florence brings together five of Nashville's best chefs to compete in a modern Chinese restaurant. Creative chops are put to the test with their first-ever experiences using massive woks and steam baskets. In the final round, things get wild when the two remaining chefs must impress the judges by mixing creamy dairy with fiery Asian ingredients to become the city's Bite Club Champ.

Tyler Florence brings together five of Chicago's most acclaimed chefs to compete in an Italian restaurant; the first round throws them for a loop when they're presented with alligator meat.

In Savannah, Ga., Tyler Florence brings together five of the city's best chefs to compete in a modern diner; in the first round, they have to pair local staples like peaches with any other ingredients they can find in the restaurant's kitchen.

Tyler Florence brings together five of the best chefs in Indianapolis to compete outside of their comfort zones in a Japanese hibachi restaurant. Using this unique style of grill for the first time, they're pushed to the limits with secret ingredients like sweet bourbon and fruity guava paste. In the final round to determine the Bite Club Champ, the two remaining chefs must combine crawfish tails, Yukon gold potatoes and anything else they can find in the best dish possible.

In Milwaukee, Wis., Tyler Florence brings together five of the city's best chefs to compete in a classic French restaurant. The first round introduces a crazy combination of sorghum, black garlic and avocado that the chefs must use along with anything else they find in the kitchen. The final round kicks things up between a comfort food queen and a fine dining expert as they attempt to tackle wild boar and become Bite Club Champ.

Tyler Florence brings together five of the best chefs in Charleston, S.C., to compete in a contemporary Southern cuisine restaurant. The kitchen gets stocked daily with items fresh from the coast, so the chefs must search the pantry and fridge for whatever works best with secret ingredients like smoked pork sausage and bitter blood oranges. Then the two remaining chefs duke it out to see who can use lobster, saffron and anything else they can find to make a dish that wins the Bite Club Champ title.(TD)

In Oklahoma City, Tyler Florence lassos three of the town's best chefs to compete, chophouse-style! In the first round, the chefs have to grill massive meats and gigantic fruit. Then the unlikely grouping of strawberries, pecans and okra determines who will become the city's Bite Club Champ.

In Brooklyn's Little Russia, Tyler Florence brings together three of the borough's best chefs to face off for the title of Bite Club Champ. In the first round, the chefs use a pantry full of traditional Russian ingredients to tackle live sea urchins. Then tricky local ingredients like Coney Island cotton candy and New York-style pizza dough determine who wins local bragging rights.

In Baltimore, Tyler Florence brings together three of the seaport's star chefs to compete in a local Venezuelan hot spot. In the first round, a Mongolian grill challenges their creativity when they're tasked with using the secret ingredients piri piri, kombu and bone-in pork chops. Things really heat up in the final round when creating one dish using sauerkraut, horseradish and catfish determines the city's Bite Club Champ.

Tyler Florence brings together three of Washington, D.C.'s best chefs for a fiery throwdown in a Peruvian restaurant. In the first round, global flavors get tossed into woks and fly up in flames! Then the chefs are challenged to use local ingredients, like a signature hot sauce and fresh oysters, to earn the title of Bite Club Champ.

In Dallas, flavors collide when Tyler Florence brings Mexican, Laotian and American chefs to a local Mediterranean hot spot to duke it out for the title of Bite Club Champion. In round one, the chefs use a giant wood-fired grill to tackle poblano peppers and pancetta. But time is not on their side for the second challenge when they must cook dishes combining ruby red grapefruit, quail eggs and brisket in under 30 minutes.