Claudette Zepeda Wins the First-Ever 'Guy’s Grocery Games' Global Games

The competition was so close, we expected it to go into overtime. But after five weeks of basket-only shops, culinary curveballs (we didn’t have spray cheese on our bingo cards!) and delicious celebrations of diverse cultures around the world, the winner of the first-ever Guy's Grocery Games Global Games is Claudette Zepeda.

“What is for you will never leave you, and what leaves you was never for you,” Claudette said as she celebrated her victory alongside co-hosts Guy Fieri and his son Hunter, who certainly didn’t make it easy for the eight chefs who were competing to represent their countries. “Viva Mexico!”

We’re giving Claudette the mic to speak for herself during Part 1 of this emotional and action-packed tournament. “I was born in the States, but raised in Mexico. I have the distinct pleasure of feeding human beings in San Diego global cuisine through a Mexican lens,” Claudette explained, referring to her restaurant Leu Leu, which earned a coveted spot on Resy’s 2026 list of 100 restaurants that define American dining. “I wear this [Mexico] jacket proudly … I feel this army behind me of my ancestral wisdom.”

For this GGG Olympic Games-inspired bracket, Claudette was joined by seven other chefs with roots around the world, each of whom represented a different country. To proceed to the next round of the tournament, not only did each recipe need to be delicious, but it also had to showcase ingredients, techniques or dishes that tip a cap to their country’s culture.

Claudette proudly carried the flag for Mexico — a country she knows well since her parents and grandparents are from there. Plus, she grew up on the border of San Diego and Tijuana, and has spent years studying the country as a culinary anthropologist (and curious cook and eater). You might recognize Claudette from Top Chef, as well as recent appearances on Bobby’s Triple Threat, Tournament of Champions IV and VII, Wildcard Kitchen and Alex vs. America. Last year, Claudette came in second to Shirley Chung on House of Knives, so she entered Flavortown Market feeling extra-motivated to showcase the Mexican foodways that mean so much to her — and take home the top prize.

In case you missed any moment of the action, or want to relive the most memorable moments of the Global Games, here’s a play-by-play:

After carrying in all eight flags to Flavortown Market, the chefs tied on their aprons, laced up their sneakers and prepared to bring their best bite to the judges. Part 1 kicked off in robust style with a challenging featured ingredient: pumpernickel bread.

David Viana (representing Portugal), Team South Korea’s Kevin Lee, America’s own Tobias Dorzon and Italian-American Gabe Bertaccini faced off. Kevin and Tobias earned top marks that round, leaving Gabe and David to face off and find out who could make the best rice dish with 10 ingredients or less. Gabe’s risotto slightly edged out David’s paella, leading to the first elimination.

We raised a glass of Vinho Verde to David as he checked out — and as we reminisced back to Part 2. The contest was sizzling from the first second, as Einat Admony (Israel), Claudette (Mexico), Viet Pham (Vietnam) and Aarthi Sampath (India) were challenged to share a fried recipe that represents their culture. Oh yes, and Guy teed up a twist: it must include spicy Haitian peanut butter.

Viet and Claudette earned the two highest scores, leading Einat and Aarthi to go head-to-head in a noodle-focused knockout round. Their groceries had to weigh in at less than eight pounds. Einat slightly edged out Aarthi, so it was time for Team India to hang up its apron until the next Global Games.

Entering Part 3, just six chefs remained — all competing for the title of Global Games champion, the GGG Winner’s Cup and the $50,000 prize. This time, redemption was off the table. Three chefs battled, two chefs stayed and one chef said, “ciao,” or “adiós.”

Gabe, Kevin and Tobias tried their hands at a spicy rivalry. Their fiery dishes had to use ingredients that were red, green and white. (This is a hue from each of the country’s flags the chefs are representing.) All of the chefs slayed the challenge; however, Tobias’ pepper steak (pictured) was just a bit too punchy. In fact, judge Tiffani Faison said, “The room’s starting to buzz! I really might pass out.”

Next up, Viet, Einat and Claudette were challenged to prepare the ultimate Sunday supper with one of three whammy ingredients: graham crackers, canned cheese and popcorn. Einat’s sabzi and crispy rice stole the show, but the harissa graham-cracker crust on her chicken was simply too charred. Sorry to see you go, Einat and Tobias!

Then, it was time for Part 4. Only four chefs persisted in this, the semifinal round. “If I have learned anything in the past few weeks, it’s to expect the unexpected. The same panic I felt all the other weeks. Just rewind the tape,” Claudette said as she anticipated the surprises to come.

Tonight, it was one-on-one: Kevin vs. Gabe in an even-aisle-only seafood dinner dare and Claudette vs. Viet in a hot-and-cold combo featuring items sourced during a three-minute shop. In Round 1, Gabe’s seafood stew with polenta and fried squid was no slouch. Still, Kevin’s soy-braised black cod with kimchi was such a flavor blast, it was impossible to top. “In terms of a cook on the cod? Textbook,” judge Jonathon Sawyer noted, before he and fellow judges Maneet Chauhan and Tiffani gave Kevin a hall pass to the finals.

In Round 2, Viet’s hot curry halibut fish stew and cold noodle salad earned cheers, while his confession on the origins of his name triggered tears. “I've always had a complicated relationship with being Vietnamese growing up because I just wanted to be American,” Viet recalled. His grandparents instructed Viet’s parents to name their sons Viet and Nam, respectively, “so we never forget the country. I feel honored to be able to represent my country here and to give you a piece of my heart.”

As for Claudette, her cold beef tataki aguachile played so nicely with her kids’ favorite cheesy beans (pictured) that Jonathan said, “This might be the best bite of food I’ve had today. Period.” Although it was close, Claudette took the crown for her combo meal that Tiffani deemed “soulful.”

“This is for all the marbles,” Kevin said as he and Claudette rolled up their sleeves to compete for the culinary cup. The pressure was on since both were fresh off second-place finishes: Kevin fell to Bryan Voltaggio in the finale of Season 7 of Tournament of Champions, and Claudette was just edged out by Shirley Chung in the inaugural season of House of Knives. So, it came as no surprise that both chefs came out fighting — and didn’t want to settle for the runner-up slot once again.

“Welcome, chefs,” Guy said, as the two finalists stepped right up to their carts. “You are at the GGG Global Games finale. It's a big deal. Mexico and South Korea couldn't be more proud.”

Then, Guy and Hunter got right down to business. The chefs had just 20 minutes to shop, prepare and plate a showstopping appetizer. Kevin’s Korean beef tartar with sweet potato chips ever so slightly edged out Claudette’s tuna tostada with black bean puree. Team South Korea entered the final cook with a one-point edge.

For the final cook on the way to the Winner’s Cup, Guy gave the chefs $30 and 40 minutes more to make outstanding entrees and the best dessert of their lives. Kevin didn’t take his lead for granted, as he brought the heat and sweet with his skirt steak bibimbap and shaved ice with red beans and sweetened condensed milk combo. He had a heartwarming reason why he had been cooking with all of his heart: “I have two kids, and have been married for 11 years. We're going on our first trip to Korea this summer. My kids have never been, and it's my first time in 12 years. If I win, I want to [help] my kids experience the culture, the country and the food where we come from.”

Claudette’s final service was inspired by her grandpa, who she learned had been orphaned in Nayarit, Mexico, as a child. Both her main dish, pescado zarandeado (grilled marinated fish) with garlic butter rice, and her dessert, churros with cajeta (sweetened caramelised goat's milk), tipped her cap to the traditions of that region of Mexico. Earning raves like "ethereal" and “wildly tender,” we agreed with Guy when he chimed in and said, “It’s anybody’s game.”

It sure felt like this could be a tossup, as Guy slowly revealed the scores for the closing round of the competition. By a bite — OK, a single point — Claudette took the crown.

“It doesn’t feel real,” Claudette said with tears rolling down her cheeks. “This isn’t just for me. This is for the next generation of little Mexican girls who went across the border to become chefs. This is for the little immigrant kids who are told to be something different and that ‘you’re not enough.’ I’m so blessed to be in a long lineage of women healers who heal with their hands.”

Without further ado, Guy presented Claudette with her trophy (“It’s as tall as me,” she exclaimed) and a supersized Flavortown Market check, made out for $50,000.

This title is the latest feather in Claudette’s cap. It comes close on the heels of the June 2026 release of her cookbook, Cooking the Borderlands: Spice and Smoke Between Mexico and the States (Clarkson Potter), which chronicles and coaches home cooks through more than 100 recipes that are similar to those that scored Claudette gold at the inaugural Global Games.

Besides cooking by the book, you can also savor some of Claudette’s best at Leu Leu and her other restaurants: VAGA Restaurant & Bar, in Encinitas, California; Taqueria Zepeda inside of Nashville’s GEODIS Park; and Novecientos Grados, a collaboration with Tony Hawk at San Diego International Airport. You can also order her signature dishes online for delivery to your doorstep. (Talk about tempting!)

In addition to being passionate about teaching others about her food culture, Claudette dedicates her time, energy and treasure to support her nonprofit, Viva La Vida. The group’s mission: to help single Mexican mothers establish their own businesses importing heirloom ingredients to the US.