AndrewZimmern.com:  Top Chef: Las Vegas is composed of the most talented group yet. Was creating a more stiff competition a conscious decision? Will next season be more of the same?

Hunter Braun: Every year we definitely try to raise the bar, and Top Chef: Las Vegas hopefully shows that point exactly. We knew going into casting that we wanted to reach higher than we had before, and I think we really succeeded. For season seven, we’ll keep looking for the best and brightest chefs out there. We love seeking out new undiscovered talent and helping showcase their skills in a whole new way.

AZ.com:  What cities have proven to be the best for casting? Any that surprised you?

HB:  We love going to cities that we haven’t been to before. Seattle was great for us last season, we knew Northwest cuisine was really something unique, but we didn’t know how much raw talent there really is in that area. This season we’re heading to Boston, Portland, and DC for casting, all new cities for us. It’s always fun to explore a new area and find locally-treasured culinary talent. Always trust the locals for hot tips!

AZ.com:  What are you looking for during casting? What makes for a great Top Cheftestant (and who need not apply)?

HB:  A great top chef applicant needs to know food. We’re looking for people with a passion for innovation and a strong diverse repertoire. It’s great if you can master a single cuisine, but it really becomes necessary that a cheftestant excels in more than one type of food (i.e. French, Southern, Fusion, New American).

AZ.com: Have a favorite Top Chef moment?

HB:  I had a good laugh when Padma admitted to eating bulls testicles this season. I have the sense of humor of a 10 year old, I know, but it cracked me up.

AZ.com:  The contestants, celebrity judges and staff clearly harbor strong opinions about food. What are the must-haves for Top Chef’s craft service?

HB:  Our craft service usually has a lot of fresh fruit, smoothies, crackers, gourmet cheeses, and soups. Everyone on staff could easily be quite the food critic, but I think after working a hard day and needing quality nourishment, the judges and staff aren’t going to criticize a tasty and healthy snack or meal. We’re grateful for not having to cook it ourselves!

M. Hunter Braun is currently on his 3rd season casting for Bravo’s Top Chef and couldn’t be happier working his dream job. He has a background in film and television, but is increasingly becoming a professional foodie. He enjoys reading cookbooks, food magazines, and snowboarding in his spare time.