A wedding challenge gives chef Robert Irvine 10 hours to plan an entire menu and prepare a gourmet meal for 200 guests.
A fund-raising dinner must be prepared on a remote island off the coast of Maine in 10 hours.
An 18th-century meal is prepared for food historians in Williamsburg, Va., using only colonial ingredients and tools.
Creating a five-course meal for 160 passengers in a tiny kitchen aboard the Sierra Railroad Dinner Train in California.
Preparing a game-day gourmet lunch for 40 Philadelphia Eagles executives, using only food and equipment acquired from tailgaters in the parking lot.
Fourteen authentic cowboy dishes are made on an open fire for 500 hungry people on a cattle drive in central Florida.
Preparing a tropical feast on a deserted island in under four hours.
Chef Robert Irvine is given only one tool to face off against internationally renowned master chefs.
Gov. Edward Rendell of Pennsylvania gives 24 hours to prepare hors d'oeuvres for 4000 people attending his inaugural ball.
What Robert thinks is simply an interview on Ryan Seacrest's radio show is actually the beginning of his next challenge, which is to prepare a menu for 350 people within eight hours for the premiere party of the Santa Barbara International Film Festival.
Preparing a satisfying meal for 850 hungry Marines before they're deployed overseas.
A filthy frat house serves as the venue for a cocktail reception and a five-course meal for 66 distinguished guests.
A hot meal must be prepared without melting the surroundings in a hotel made out of ice.
A four-course meal for is made for 1100 attendees of the Scripps National Spelling Bee and it must include ingredients that represent each letter of the alphabet.
Robert heads to a White Sox-Yankees game in Chicago, where he must feed 200 fans by the seventh-inning stretch.
Three Philadelphia School District lunch ladies and one sous chef help cater a graduation celebration for 600 people in six hours.
Robert, a fairly inexperienced baker, works the night shift at a New Jersey bakery. He must make 2400 pastries before the store's early-morning opening.
Robert must feed 1000 hungry construction workers from two Salvation Army canteen trucks. He has six hours to prepare his version of an upscale brown-bag lunch.
Robert has eight hours to create upscale hors d'oeuvres for a New York City fashion show. Two models serve as sous chefs.
Robert has six hours to feed 250 people at the American Century Championship Celebrity Golf Tournament in Lake Tahoe, Nev.
Robert Irvine faces guest chef Guy Fieri in the first annual Camp Cook-off at Camp Chen-a-Wanda in northeastern Pennsylvania. The guys and their sous chefs prepare campers' favorites and compete in classic camp activities, including a relay race and tug-o-war.
Robert Irvine caters the Mall of America's 15th-anniversary celebration and has seven hours to find, purchase and prepare a meal for 200 people without exiting the mall.
Priscilla Presley greets Robert at the Graceland mansion in Memphis and instructs him to create a family-style dinner for 100 die-hard Elvis fans.
Actor Neil Patrick Harris serves as sous-chef as Robert has to feed magicians and guests at the “Magic Live!” convention in Las Vegas.
Robert Irvine creates a lunch menu inspired by the films “Finding Nemo,” “Cars” and “Ratatouille” at the Pixar Animation Studios in San Francisco. He's given six hours to feed 600 animators, artists and staff members.
Robert Irvine caters a “welcome home” dinner for a resident of Biloxi, Miss., whose home is finally rebuilt after being destroyed by Hurricane Katrina. A meal is made for 1000 volunteers and residents who helped transform the house.
Robert heads to Ketchikan, Ala., where he has less than eight hours to prepare hors d'oeuvres for 2900 cruise-ship passengers.
The host caters a party celebrating the U.S. Air Force's 60th anniversary in Wichita Falls, Texas. His gourmet menu must feed 1000 officers and VIPs.
Preparing a lavish feast fit for a king at the Maryland Renaissance Festival.
Performers in the Big Apple Circus represent many nationalities, and Robert Irvine must satisfy their diverse palates with a buffet dinner to celebrate the 30th anniversary of the circus.
A five-course gourmet dinner is prepared and chocolate must be incorporated into each dish when the host heads to Hershey, Pa., to celebrate the 100th anniversary of the Hershey Kiss.
Chef Irvine caters a Hawaiian luau for 150 people after receiving a lesson in luau food from renowned chef Sam Choy.
Robert Irvine prepares a quintessential New Mexican meal in an outdoor 18th-century kitchen for Santa Fe's 400th anniversary.
Catering a cross-cultural wedding reception in Kirkland, Wash., with a gourmet menu that fuses Asian and Irish cuisine.
Surprise guest chefs from Robert Irvine's past show up during a Groundhog Day challenge in Punxsutawney, Pa., where he must work through the night to prepare a gourmet breakfast for 250 people.
The host has seven hours to prepare a dinner for 75 firefighters in a tiny firehouse kitchen.
Chef Irvine heads to an improv comedy club in Washington, D.C., for a challenge that involves feeding 225 audience members a three-course gourmet meal using 15 specific ingredients.
Craft beers are used in a five-course gourmet meal for 100 brewers and tasters at the Anheuser-Busch brewery in St. Louis.
Chef Irvine goes on a scavenger hunt through the four theme parks at Walt Disney World.
Chef Irvine has nine hours to prepare a traditional Puerto Rican feast plus an elaborate birthday cake for a girl's quinceañera.
The host caters a Japanese gala that will kick off the National Cherry Blossom Festival in Washington, D.C. The menu includes 1000 sushi hors d'oeurves and a five-course meal for 250 people.
Chef Irvine gets in touch with his inner beast tonight when he prepares dinner for 900 guests celebrating the Philadelphia Zoo's 150th anniversary. Not only must he produce results in only nine hours, his menu must be based on diets for four of the zoo's biggest attractions: birds, primates, big cats and reptiles
All the employees at Philadelphia's Bourse building have taken a vacation day, and Chef Irvine must feed the hundreds of people who come to lunch at the famous food court there by himself. He has all night to prepare, but it may not be enough time because he has to stock and open all seven restaurants with seven very different cuisines.
Chef Robert takes a trip to Vermont where he has nine hours to feed 400 of Ben & Jerry's employees with food inspired by 15 of their wildest flavors.
Like nothing before, it's David vs. Robert in the ultimate chef vs. chef battle on Palmer Street.
To help Sesame Street celebrate its 40th birthday in Langhorne, PA, Chef Robert and his sous-chefs Maria, Elmo, and Cookie Monster must cook up a menu for 250 parents and their children in just 8 hours using only the letter B as inspiration.
Chef Robert must create a fabulous dinner for 250 VIPs at the Rock and Roll Hall of Fame in just nine hours and his dishes must be influenced by six important music varieties: the Blues, Rock and Roll, Rap, Seattle Grunge, the British Invasion, and Woodstock.
In Twinsburg, Ohio, Chef Robert's mission is to create a spectacular meal for 250 twins at the largest annual gathering of twins. However, for every dish Chef Robert makes, he must duplicate it using the same ingredients, creating a new and different dish.
Chef Robert is at the Summer Slam, WWE's biggest summertime event, and he has nine hours to prepare a fantastic meal for 300 WWE VIPs. However, the dishes he creates must be inspired by the superstars' signature moves, such as the Knife Edge Chop, the Clawhold, and the Frog Splash. And yes, the Big Show, the seven-foot-400-pound enforcer will be there, breathing down Chef Robert's neck. Oh my.
Chef Robert arrives in Washington DC at the Newseum. It's none other than Mr. David Gregory from NBC news who delivers Chef Robert's mission: in 8 hours he must prepare a menu for 300 people based on four food events that occurred in American history. Chef Robert must cook dishes that represent WWI food rationing, early Thanksgiving, the creation of TV dinners, and the publication of Julia Child's "Mastering the Art of French Cooking".
Chef Robert and the incomparable Guy Fieri team up with Share our Strength and are in the spirit of giving. It's a special holiday episode of Dinner: Impossible with the Santa Rosa Boys and Girls Clubs. It's a merry mission indeed!
Robert boards the Navy's newest destroyer, the USS Wayne E. Meyer, to receive a mission unlike any other. For the first time on Dinner Impossible, Robert will receive orders to complete two missions in just one day. The brand new destroyer is celebrating its commission week, and the pressure is on Robert to deliver two missions with flying colors.
The host visits Philadelphia's Packer Avenue Marine Terminal, where he'll prepare a hearty lunch for 150 longshoremen, using imported goods from around the world.
Robert Irvine heads to the University of North Carolina to prepare a gourmet meal for 100 students, but he can only use ingredients that are found in their dorm rooms.
Robert arrives at the Ironman Arizona to compete in his own culinary triathlon, featuring three challenges in one mission.
Chef Irvine cooks up authentic pirate fare at the annual Pirates in Paradise Festival in Key West, Fla. On the menu: bone soup; hardtack; sea turtle; and pickled preserves.
Robert cooks for 200 people at the Red Rock Balloon Rally in Gallup, N.M.
Robert prepares dinner for 100 speed daters, and he's set up with some special ingredients that must make their way into the meal.
Chef Irvine helps celebrate the 2000th episode of "Divorce Court" by separating some tired food marriages, like fish and chips, and rematching them into exciting new pairs. Judge Lynn Toler helps rate the dishes.
Robert is heading to Disney World to play the role of Prince Charming for this episode of Dinner Impossible. It's Celebrate Family Volunteers Day at Disney World and Robert's mission is to feed 400 volunteers from across the US. He'll have nine hours to prepare a meal that will make the volunteers feel like royalty. Who better to give Robert ingredients fit for royalty than Disney Princesses?
Chef Irvine heads to Hawaii to cook for the "Lost" cast and crew. He'll have rely on his improvisational skills when he's left at a deserted beach to prepare the gourmet meal using limited tools and ingredients.
Robert must use coffee and tea in every dish he makes for a party at the Peet's Coffee & Tea roasting facility in Alameda, Cal.
The weather doesn't cooperate when Robert has to cook an elaborate gourmet meal outdoors using camping equipment.
Robert heads to Clearwater, Fla., home of the Philadelphia Phillies spring training camp, and prepares a meal for 200 baseball players using major and minor league ingredients.
Robert Irvine arrives on Oahu, Hawaii, with one mission: make a feast without a kitchen for 30 locals, using only produce and proteins he can gather on the legendary Kualoa Ranch. Robert and his team must battle the weather, harvest their ingredients, catch their own seafood and manage an unpredictable underground oven to pull off the impossible.
Robert Irvine's mission brings him to an abandoned mining town in Cerro Gordo, Calif. His challenge is to prepare a meal for Amy Bruni and Adam Berry of "Kindred Spirits," along with 25 paranormal enthusiasts. Using the same ingredients and equipment as miners in the region had in 1865, Robert must cook a dinner good enough to attract the local spirits that haunt the property
In Las Vegas, Robert Irvine is tasked with catering three distinct wedding receptions in only six hours. Robert must navigate the obstacles of Sin City and find unique ways to make each couple's culinary dreams a reality, creating a picture-perfect wedding meal in his quest to make this the best day of these couples' lives.
Hawaii's historic 25th Infantry Division enlists Robert Irvine in a mission to prepare a 5-star dinner for 60 soldiers to celebrate their 79th anniversary. Using only a mobile army field kitchen and meal rations, Robert must create a high-end dinner in just seven hours. But in order to earn more ingredients, Robert must conquer a series of physically demanding, military-style challenges.
Robert Irvine is at the world-famous Cedar Point amusement park in Sandusky, Ohio, to make dinner for 150 superfans celebrating the park's 150th anniversary. Robert's challenge is to put his over-the-top spin on four of the park's favorite dishes. But like any good rollercoaster, there are twists: Robert and his team can only use ingredients from the park concession stands, and they must also create another three dishes inspired by three of the park's most popular rides. Robert and his team had better buckle up for this thrilling adventure!
Robert Irvine travels to Asheville, N.C., to compete in the annual Asheville Food Truck Showdown. He and his team face off against three of the best food trucks in the state. With a $1,500 budget, the mission is to prepare enough food for 500 people and use beer in every dish, and the truck that makes the most money wins. Anything can happen as food truck novice Robert competes against seasoned teams who cook in food trucks every day.
Robert Irvine ventures to the remote forests of Mackinaw City, Mich., for a seemingly impossible two-part challenge: Create a Paul Bunyan-sized dinner to feed 50 lumberjacks, and cook a logging camp-inspired dish for 250 timber show guests, all in a matter of hours. With a makeshift kitchen in the woods, stoves from the 1800s and a wood-burning fire pit, Robert must conquer a giant menu of hearty dishes. And the only way he's getting help is by sawing, chopping and log-rolling his way to the finish.
Robert Irvine goes to Catalina Island off the coast of Southern California for a mission in paradise. After 2020 put a damper on the small island's tourism season, Robert is called to ring in the new season and celebrate the island getting back on its feet. He needs to make a celebratory meal for 75 locals, but every dish must be handheld and include either bison or seafood -- two of the island's most revered ingredients. After building his own kitchen and braving the open ocean in a kayak, Robert gets pulled in one more direction: He must help a local restaurant open with a bang, Restaurant: Impossible-style. With everything on his plate, Robert struggles to finish this dinner in time and not let down the locals.
Robert Irvine is invited to the 110th anniversary of Solvang, Calif., and challenged to create a modern Viking feast. Limited to an 8th-century pantry, Robert must battle his way through a series of medieval trials in order to win modern ingredients. He'll have to rewrite history and defeat the Danes if he wants to successfully create a celebratory dinner.
Robert Irvine is in Albuquerque, N.M., home of minor league baseball team the Albuquerque Isotopes. It's Healthcare Worker Appreciation Night at the stadium, and Robert is tasked with serving an elevated dinner to 250 deserving guests. But it's not that simple. He only has access to ballpark ingredients, and he must also prepare a New Mexico-themed snack for the 400 employees who open up the stadium for the game. Robert and his team must battle bad weather, limited ingredients and frozen food to hit a home run with this dinner.