Rick Bayless won Top Chef Masters in Chicago. Not only did he win among some of the best chefs in America, but he also won $100,00 for his Frontera Farmers charity (Frontera Farmer Foundation)

Bayless owns two very popular restaurants in Chicago – Frontera Grill & Topolobampo. He’s almost about to open his newest restaurant XOCO, which is just waiting city inspections. If you’re in the city this weekend, check out the Saturday brunch at Frontera Grill. Here you can feast on Mexican-inspired brunch items from 10:30 AM till 2:30PM on Saturdays.

Bayless and finalists Hubert Keller and Michael Chiarello had to make a four-course meal that served as an autobiography of their food lives.

Bayless wowed the judges with his Ahi tuna smothered with Oaxacan black mole sauce.

“Mmmm,” is what the judges had to say–all together–about the mole sauce, just before they called the chefs back to announce the winner.

“I don’t believe this,” said Bayless, who came out on top of the 24 chefs who competed this summer. “I am just totally elated … Viva Mexico!”

Past “Top Chef” winners, including Chicago’s Stephanie Izard, and “Top Chef” judges Padma Lakshmi, Tom Colicchio and Gail Simmons helped judge the dishes.

Below are descriptions each of the four courses were supposed to be, and what Bayless created for each:

* Create a menu of your first food memories: Bayless made barbecued quail smoked with hickory house sauce that his parents made, plus sour slaw and watermelon salad.
* The experience that made you decide to become a chef: Here’s where the mole sauce came in, smothering ahi tuna and served with plantain tamale and grilled nopales.
* The opening of your first restaurant: His Achiote-Marinated Cochinita Pibil (suckling pig) with Sunchoke Puree and Crispy Pig’s Feet scored with the judges.
* Where you’ll be heading in the future: The judges didn’t enjoy Bayless’ final course, a seafood dish called Arroz A La Tumbada with tomato-jalapeno broth and chorizo “air