Howard "Howie" Kleinberg, "Top Chef" contestant, died. He was 46.

On Monday, Kleinberg's mother, Susan, informed Miami Herald that the restaurateur passed away over the weekend.

"I am just finding out how many lives he touched," she said. "He was married to his passion in life, which was his cooking."

Howard Kleinberg's cause of death was reportedly due to a heart attack. It remains unknown whether he had any underlying diseases before his passing.

According to the Centers for Disease Control and Prevention, a heart attack - also called a myocardial infarction - happens when a part of a patient's heart muscle fails to get enough blood. Coronary artery disease is currently the main cause of heart attack, and it can stop blood flow to the heart muscle after a severe spasm and sudden contraction.

Kleinberg famously appeared on the 2007 season of "Top Chef: Miami." He ended up securing a seventh place in the competition. Still, he was a fan favorite because of the interaction he had with Anthony Bourdain.

He attended culinary school at Johnson & Wales University in North Miami and previously worked at the Hotel Intercontinental Miami's kitchen.

Following his appearance on the cooking show, he opened his own restaurant in Miami, Bulldog Barbeque, before having more fine dining endeavors. Kleinberg also reserved some of his time to annually attended the South Beach Wine & Food Festival.

He shared his blessings with Taste of the Nation, an organization that raises money to address hunger among children. It also provides pet shelters.

With his death, his mother and family are asking that donations be made in his memory to the pet rescue organization Bullies-N-Beyond Rescue or Feeding South Florida.

Howard Kleinberg Honored After His Death

After the confirmation of Howard Kleinberg's death, his fans and colleagues paid tribute to him and expressed their heartbreak.

Top Chef wrote, "The #TopChef family is saddened to learn about the unexpected passing of Howard Kleinberg from season three. Howie's passion for cooking filled so many and our deepest sympathy goes out to his family and friends."

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Before his death, he left powerful advice to up-and-coming chefs through an interview with the Broward Palm Beach New Times.

"Once you pay your dues, the knowledge is yours. No one can take away your determination or your work ethic. Be willing to go the extra mile. Always treat the customer well; make them feel welcome. Never lose your passion for food," he said.

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