In a standout moment from the high-octane premiere of Top Chef Season 23: Carolinas, executive chef Rhoda Magbitang claimed the first immunity of the season with a dish that left judge Tom Colicchio vowing to never forget her name.

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The episode, available on Peacock since March 3, 2026, and airing on Bravo March 9 at 9:00 p.m. ET/PT, kicked off with a thrilling Quickfire at Charlotte Motor Speedway before shifting to an elimination challenge celebrating North Carolina’s state vegetable: sweet potatoes.

Chefs drew knives for one of five varieties (Covington, Norton, Purple Majesty, Murasaki, Carolina Ruby) and had just one hour to create a dish highlighting their assigned tuber at La Belle Helene in Charlotte.

Magbitang, the executive chef at CanoeHouse at Mauna Lani, Auberge Resorts Collection in Kailua-Kona, Hawaii, drew the Covington sweet potato.

Drawing from her Filipino roots (born in Antipolo, Philippines, as the eldest of six siblings), she transformed the ingredient into a soy-glazed ode to the street food of her upbringing.

The dish blended modern Hawaiian flavors, Japanese-inspired technique, and seasonal sustainability—hallmarks of her work advancing Hawaiian Regional cuisine.

The top five contenders included Anthony Jones (Haitian aggra fritter), the identical twin brothers Jonathan and Brandon Dearden, Duyen Ha (inventive mochi direction inspired by Vietnamese heritage), and Magbitang.

Judges Kristen Kish, Tom Colicchio, Gail Simmons, and guests Jamie Lynch (Top Chef alum and La Belle Helene co-owner), Sean Brock, Chayil Johnson, and Cheetie Kumar were impressed across the board, but Magbitang’s creation stood out for its whimsy, balance, and personal storytelling.

Colicchio, often tough to impress, delivered the memorable line after her win: “I’m not going to forget it.” Magbitang had cheekily told him earlier, “Tom, I wanted you to remember my name,” closing a full-circle moment that highlighted her quiet confidence and rising star power.

The victory earned her immunity for the next episode, shielding her from elimination as the competition intensifies. Meanwhile, Day Anaïs Joseph was sent home first after her Carolina Ruby sweet potato dish (roasted with herbes de Provence, sos Kreyol, and snapper) suffered from undercooked elements and overpowering herbs—compounded by a new twist: no Last Chance Kitchen for the first two eliminated chefs.

Magbitang’s background includes stints at Michelin-starred Mélisse, Suzanne Goin’s A.O.C., République, Bazaar by José Andrés, Chateau Marmont, and The Inn at Mattei’s Tavern (where she earned Michelin Guide recognition).

As the first female executive chef at CanoeHouse, she brings thoughtful seasonality and a commitment to place-driven cooking to the Top Chef stage.

With supersized 75-minute episodes airing Mondays on Bravo (9:00 p.m. ET/PT premiere, then 9:30 p.m. from March 16) and streaming next-day on Peacock, Magbitang’s strong start positions her as one to watch amid family dynamics (twins and life partners), Southern ingredients, and guest-star energy.

Fans are already buzzing—will her Filipino-Hawaiian fusion carry her all the way? Tune in to see how the season unfolds.

Top Chef Season 23 airs Mondays on Bravo, with episodes on Peacock.