It’s almost showtime: Top Chef Boston kicks off tonight, October 15 at 10 p.m. And while many of us will be watching from the comfort of our own homes, some Bostonians have chosen to celebrate with one of the city’s own top chefs, Michael Schlow.

The celebrity chef and owner of Tico, Via Matta, and Alta Strada, has been a contestant himself on Bravo’s Top Chef Masters, and now he”ll serve as a celebrity guest judge on this season’s Top Chef. To celebrate, he’s hosting a sold-out viewing party at the Revere Hotel this evening. And guests can expect plenty of Top Chef-themed fare from Schlow’s restaurants as well as plenty of signature cocktails.

Here, the James Beard Award-winning chef shares what it was like filming the Bravo TV show in Boston and what we can expect this season.

What was your favorite thing about filming Top Chef in Boston?

My favorite thing was that Top Chef finally chose to shoot in Boston. It’s high time for the country to see that Boston is one of the best culinary cities in America; we’re way more than the chowder and lobster we’ve become so famous for.

Who, in your opinion, are some of this season’s cheftestants to watch?

I can’t really give you my opinion other than to say there are some really great cooks in this season and the competition will definitely be intense!

What can we expect at the Top Chef viewing party tonight?

For the premiere, I am bringing food from both Via Matta and Tico. We’re going to make a lot of fun “pre-show” foods that will be easy for our guests to enjoy and there will be lots of variety (Lamb meatballs, Mini subs, Deviled Eggs, Chorizo Risotto, Spicy Corn, Escalivada Salad, Chips and more). Right before they walk in the theater, each of the guests will get a box of spicy popcorn made by my pastry chef, PJ Waters, so they can munch on it while watching all of the great food being made on the show.

Any hints or details you can give us about the upcoming Top Chef season?

I’m sworn to a certain amount of secrecy but I had a blast doing the show and I promise that viewers won’t be disappointed.

What’s next for you? Any plans or new ventures you’d like to share with our readers?

Right now I am focused on Tico, Via Matta, and Alta Strada. I just got back from Italy with my chef, Luis Morales, and it was completely inspiring, as always. Look for a lot of new dishes inspired by this trip.

You’ve been both a contestant and judge on Top Chef. Which is better?

Both are fun and intense at the same time. Obviously, they are very different positions and being a judge has a huge responsibility as the contestants are working their butts off and trying to move ahead; holding their fate in your hands carries a lot of pressure. Being a contestant is a whole different ballgame and I want another stab at it if the chance ever comes around again.

But in the end, I’d have to choose judge.

Image courtesy of Michael Schlow