“People who are set in their ways won’t survive"—Cutthroat Kitchen: Knives Out host Brian Malarkey on the adaptability needed to succeed

When it comes to culinary competition, adaptability is key. At least, that’s what host Brian Malarkey believes about Cutthroat Kitchen: Knives Out.

During an interview with Food Network published ahead of the show’s debut on May 13, 2025, Malarkey said,

“People who are set in their ways won’t survive.”

The series promises to raise the stakes with practical, unpredictable sabotage scenarios that test a chef’s creativity and resilience.

In this revamped installment of the Cutthroat Kitchen franchise, Malarkey brings his signature energy to the competition. Contestants are given $25,000 each to bid on sabotages and advantages as they try to outmaneuver opponents in real-world-inspired culinary conditions.

Inside the strategy and sabotage of Cutthroat Kitchen: Knives Out with Brian Malarkey

In an interview, Brian Malarkey explained what makes this version of the show distinct. Unlike past competition formats, Malarkey noted that the challenges in Cutthroat Kitchen: Knives Out are designed to mirror scenarios chefs might encounter in the real world.

“Chefs will have to navigate situations that could happen in real life, like cooking only with frozen foods in a building that lost all of its power or cooking only with a campfire in the woods,” he said.

Malarkey described Cutthroat Kitchen: Knives Out as a mix of entertainment and education. “That’s our big thing. We wanted the education to come naturally,” he said. To support that approach, Malarkey often addresses the camera directly, offering insight into the strategies unfolding on screen.

“You get my personal opinions on what’s a great purchase or whether a competitor should’ve done something another way instead. Of course, I’m not always right,” he added.

Malarkey pointed out that in Cutthroat Kitchen: Knives Out, relying only on cooking skills isn’t enough to win. He noted that while many skilled and kind chefs enter the competition, they often lose because they’re not strategic.

Success, he explained, requires knowing when to spend money and understanding that outsmarting others is part of the game. According to Malarkey, adaptability is one of the most important traits a chef can bring to Cutthroat Kitchen: Knives Out. He cited challenges that force contestants to shift direction rapidly:

“A sabotage might have you start with this dish, then you have to do this dish over here. People who are set in their ways won’t survive.”

Malarkey reflects on the environment of the show

Malarkey explained that the show often places chefs in unpredictable and tough environments. He described situations where contestants might be cooking in a shack, on a bay’s edge, or even in freezing mountain conditions when the heater fails.

Chefs are forced to adapt, sometimes using unconventional tools like blowtorches, Bunsen burners, or even candles to prepare their dishes. Another new element in Cutthroat Kitchen: Knives Out is the use of a dynamic LED wall.

“If the theme of a competition is the Old West, then the LED wall turns into the Old West. Or if a challenge involves cooking with a campfire, then it turns into the woods,” Malarkey said.

As a long-time Food Network judge and competitor, Malarkey also tested out some of the sabotages himself during the season.

“I show you the perfect dish you could do but wouldn’t really be able to pull off during the heat of the competition,” he said.

Malarkey pointed out that judges on Cutthroat Kitchen: Knives Out evaluate dishes without knowing which chefs spent money on sabotage. While they understand the general rules, they’re unaware of who faced challenges or twists.

That’s why, according to Malarkey, contestants must meet the challenge requirements precisely—if the task calls for rice, chicken, and a spicy component, then all of those elements must be present on the plate. Reflecting on his role, Malarkey said he brings high energy and perspective to Cutthroat Kitchen: Knives Out. He stated,

“I recently gave up caffeine because I already have so much energy. I’m loud. I’m over the top. I have fun, and I make fun of myself. Antonia Lofaso once told me to remember every competition is someone’s first, so I always try to think back to the first time I competed.”

Trending

Cutthroat Kitchen: Knives Out airs Tuesdays at 9 pm ET on Food Network and is available to stream the next day.

×

Was this article helpful?

Thank You for feedback