La temporada 1 de The Mind of a Chef se estrenó el 9 de noviembre de 2012.

Season 1 examines the food-centric world of Chef David Chang. From ramen to rotting bananas, Copenhagen to Kansas City, and pork buns to golf clubs, Season 1 combines travel, cooking, history, science, and humor into an unforgettable journey.

La temporada 2 de The Mind of a Chef se estrenó el 5 de septiembre de 2013.

Season 2 features two culinary masters: Sean Brock and April Bloomfield. In the first eight episodes of season two, Chef Sean Brock of McCrady’s and Husk spotlights southern cooking with heritage varieties of rice, beans and grains. In the second half of the season, Chef April Bloomfield of The Spotted Pig follows up with an innovative, refreshingly straightforward take on food.

La temporada 3 de The Mind of a Chef se estrenó el 4 de septiembre de 2014.

Join chefs Magnus Nilsson and Ed Lee as they show viewers what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of A Chef.

La temporada 4 de The Mind of a Chef se estrenó el 5 de septiembre de 2015.

In Season 4, enter the minds of chefs Gabrielle Hamilton and David Kinch. Follow these two great culinary figures from their home kitchens to destinations around the globe in search of ingredients, inspiration, and the perfect meal.

La temporada 5 de The Mind of a Chef se estrenó el 1 de octubre de 2016.

In Season 5, enter the mind of Chef Ludo Lefebvre. Along with eight episodes featuring the world-renowned chef and currently one of the most influential members of the food scene in Los Angeles, Season 5 also includes six compilation episodes featuring never-before seen footage of some of the best and brightest culinary minds.

La temporada 6 de The Mind of a Chef se estrenó el 13 de noviembre de 2017.

This season of The Mind of a Chef dives into the expansive imagination of Danny Bowien, chef and owner of New York's Mission Chinese Food. Danny’s Origin story informs much of his playful and constantly evolving cuisine: Born in Korea, adopted & raised by a devoutly Christian white family in Oklahoma. After his mother passed away when he was in his late teens, Danny's perspective shifted and he decided to head to San Francisco for culinary school. His twenties, like most people's, were a series of highs and lows - culinary school, stints at fine dining restaurants in NY and SF, abusive chefs, falling in love and reconnecting with his Korean roots, and stumbling into what became a food movement, the original Mission Chinese Food in San Francisco.