In the first episode of this adrenaline-inducing series, the chefs rappel into the lush land of the Caribbean island, Dominica. Equipped with only their knives and secret ingredients of choice, they are warmly welcomed by host Dr. Shini Somara and the Kalinago community. After a traditional performance by the locals and an exquisite feast, the chefs set out in search for the ingredients for their meals. But before they can dish up the catch of the day, they must first master spearfishing, track a manicou through the dense jungle, blindly hunt for crustaceans in dangerously murky waters and forage for tropical fruits and root vegetables like coconuts and yams. Combining these ingredients to create a delectable feast for their hosts proves to be a daunting task against the wind and rain on the unpredictable island. The chefs struggle just to keep their fires going, not to mention creating a winning meal before time runs out.

The three chefs, Michael, Madison and Kayne, must summon their inner warrior to win over the Maori people in rugged New Zealand. The pressure is on native son Kayne to prove himself and honor his Maori heritage. Commanding the difficult terrain and finding success on the hunting grounds proves to be only part of the challenge at hand for the chefs. When the ice-cold winds descend upon the cooking challenge, Michael and Madison really turn up the heat in order to best the hometown favorite.

The chefs battle a mighty language barrier and even mightier prey as they head to Chiang Dao, Thailand, home of the Palong hill people. The hunting and cooking methods of the Palong have remained the same for hundreds of years, but the chefs must do their best to put their own spin on ancient traditions if they hope to win. Madison tests his fears exploring the dark abyss of an eerie bat cave while Kayne struggles to keep hold of his game. Meanwhile, Michael charms his way to a successful hunt. During the cooking challenge, emotions flare as one chef is accused of hoarding the hottest ingredient. Will the chefs be able to overcome their unfamiliarity with the local ingredients and find a way to win?

Michael, Madison and Kayne speed across the South Seas toward Fiji, a land where the locals were once feared as cannibals. They disembark on a sandbar and half wade, half swim to the blindingly white shores. For Kayne, the journey takes a brutal turn when he heads out to the reefs to hunt. Meanwhile, Madison unexpectedly confronts deep emotions when he is faced with the possibility of taking a wild goat and Michael nearly loses a finger to a crab. The cooking competition becomes fierce as the chefs battle to win the hearts of their Fijian hosts.

The three chefs fly above the dynamic landscape of Hawaii's Big Island before their chopper touches down. As the sun sets on their first day they find out that they'll be hunting for wild boar, casting nets into the surf for fish, and diving deep underwater to spear octopus. After a thrilling hunt, the fight is on as they attempt to cook up the winning dinner for their hosts.

Michael, Kayne and Madison find themselves in the backwater swamps of Louisiana where they must honor one of the most revered American culinary traditions: Cajun cooking. The dark allure of the bayou with its alligators and snakes proves seductive for the chefs, who risk life and limb to secure their ingredients. But will their efforts be enough to impress the Cajuns?

Michael, Madison, and Kayne ride wooden longboats to the shores of the Uraklavoy Sea Gypsies. The boats are a way of life for these ancient nomadic people. All three chefs try their hands at traditional fishing techniques using handmade nets and traps. Finally, the chefs must endure brutal heat as they cook to win on the sandy shores of the Andaman Sea.

The chefs head into Apache country as they begin their quest to win over the fiercest Native American warriors. New Mexico is known as the land of enchantment, but as the temperature drops, the hunting grounds turn grim. The cooking competition gets heated and the Chefs find themselves fighting the clock just to finish their dishes. In the end, one Chef is honored as a true Apache warrior.

Our three chefs chopper into the heart of the ancient Mayan world, where the modern Mayans welcome them. The chefs tangle with local animals such as armadillos, iguanas and gibnut using the traditional methods of the locals: knives, machetes and slingshots. The Mayans prove to be tough critics at the tasting and the chefs can only hope they've done enough to win them over.