Buddha Lo, a two-time winner of Top Chef, is once again stepping into the world of culinary competitions, but this time he’s setting his sights on a new challenge: America’s Culinary Cup (ACC). Lo, who has already proven his culinary prowess on Top Chef, is determined to conquer this new competition, and with a $1 million prize on the line, it’s clear that the stakes are high. However, his motivation goes beyond the monetary reward; Buddha sees this as an opportunity to solidify his personal brand and further his career.

For Buddha, participating in culinary competitions has always been a thrilling experience. He grew up watching cooking shows, and the excitement of facing new challenges continues to fuel his passion for the industry. “I want to do it; I find it a lot of fun,” Buddha shares. “It keeps things exciting.” While some might tire of the competitive atmosphere, Lo finds it both inspiring and important for his future business success. As he prepares to open his own restaurant, the visibility gained from these shows becomes a crucial part of his overall strategy.

Despite his accomplishments on Top Chef, Buddha’s journey in the culinary world is far from over. He acknowledges that for someone like him—who is about to open his own restaurant and establish a brand—media presence is essential. In the world of 2026, a chef needs to remain relevant and visible. The exposure from shows like America’s Culinary Cup provides a platform for Lo to not only showcase his talent but also expand his personal brand, which will be instrumental in launching future business ventures.

Buddha’s participation in America’s Culinary Cup came about through the show’s connection to Padma Lakshmi, the show’s host, and her previous ties with Buddha. When the show’s producers approached him, he was eager to accept the offer. “It’s something that was appealing to me at the time, and it’s also something new,” Buddha explains. “I don’t feel like there’s a competition that’s trying to showcase this sort of level at the moment.” Buddha’s recognition that media presence is key to his success is central to his decision to participate, as he now focuses on establishing himself as a brand beyond his restaurant.

What makes America’s Culinary Cup stand apart from other competitions like Top Chef is its unique structure. While Top Chef offers a mix of challenges and elimination rounds, ACC introduces “Culinary Commandments,” which are themed challenges focused on specific categories, such as meat, vegetables, sauces, and desserts. Contestants must earn points in these categories based on their mastery of the ingredients, creativity, presentation, and taste. Each judge—Padma Lakshmi, Michael Cimarusti, and Wylie Dufresne—awards a total of 20 points per category, for a possible 60 points in total. Buddha acknowledges the challenge of meeting each judge’s expectations. “I feel all three judges are different in the way that they approach food, and trying to tick all their boxes can be quite difficult,” he explains. For Lo, aiming for a perfect score in every round is a constant challenge, especially when the judges’ criteria are so demanding.

One of Buddha’s most memorable moments in ACC so far involved a misstep during the “Meat” commandment challenge. He misheard the instructions and ended up in the bottom three. Although this was a vulnerable moment for him, Buddha insists that he never intentionally planned to fall behind. “You never want to plan to be on the bottom at any challenge because you don’t know who’ll one-up you on anything,” he says. His approach was to interpret the challenge his way, cooking one meat in several different ways, but the miscommunication ultimately cost him. Nevertheless, Lo remains unfazed by this setback, viewing it as part of the journey, rather than something orchestrated to lower expectations of him as a competitor.

Despite the rigorous challenges, Buddha remains grounded in his culinary values. He’s not just interested in winning competitions for the sake of victory but is also committed to perfecting his craft. Buddha’s passion for food is evident in his creative dishes, such as his cauliflower ice cream, which saved his team from elimination in a recent ACC challenge. He continues to innovate and push the boundaries of flavor and presentation, keeping the competition fresh and exciting for himself and his fellow chefs.

Outside of the competition, Buddha is also open about his preferences and guilty pleasures. When asked if there’s any food he won’t eat, Buddha’s answers are quite specific: balut, a fertilized chicken egg with a partially developed embryo, and bull’s testicles, both of which he describes as unpleasant. However, Buddha also admits that he has a soft spot for instant noodles, particularly Mie Goreng, an Indonesian brand that he grew up eating. Despite his culinary expertise, Lo enjoys the simple comforts of this childhood favorite, showing that even the most accomplished chefs have a down-to-earth side.

As America’s Culinary Cup continues to unfold, it’s clear that Buddha Lo is more than just a competitor. He is a chef on a mission to build his brand, open his own restaurant, and eventually create a cooking show of his own. With his strong track record, dedication to innovation, and passion for food, Buddha is well on his way to achieving these goals. The $1 million prize may be the immediate incentive, but for Buddha, the long-term rewards lie in building a legacy that goes beyond the kitchen.