Buddha Lo is a two-time Top Chef winner, executive chef at Hūso in New York City, and a Saratoga Spring Water brand ambassador. He is sharing his thoughts after the premiere and final episode of Top Chef season 22, set in Canada, offering a unique perspective as a former cheftestant. 

Warning: This article contains spoilers. 

Top Chef is back! For those of us who live and breathe this show, it’s one of the most exciting times of the year. This season, 15 chefs are competing in Top Chef: Destination Canada — a title that sparks curiosity. Could this mean a future filled with international editions? If so, I’d love to put in an early application forTop Chef: Destination Australia! 

From the moment the chefs arrived, the energy was palpable. You could see it in their eyes — the hunger, the excitement and the sheer determination to claim the title of Top Chef. This is not just about cooking great food; it’s about proving you have the versatility, execution and resilience to rise above some of the best culinary talents in the world. 

This season, the winner will walk away with $250,000, courtesy of Saratoga Spring Water, the show’s official water. But that’s not all — this season introduces a new, prestigious honor. The winner will also get to headline their own exclusive dinner at the James Beard House, an institution synonymous with culinary excellence. It’s a game-changing opportunity that adds even more pressure to the competition. 

The season kicks off in an unexpected way. The chefs meet in a parking lot, where the classic Top Chef knife block awaits them. However, instead of simply drawing knives for teams or ingredients, each chef pulls a knife with a number corresponding to a BMW they must enter. 

Right away, I knew the challenge had already begun. If I were in the competition, I’d see this as a moment to observe, strategize and gauge the competition and find out the strengths of my fellow teammates. These early moments can set the tone for the entire season. 

The Quickfire Challenge

Once inside the kitchen, the chefs are welcomed by Gail Simmons, Tom Colicchio and Kristen Kish. The first challenge wastes no time in testing their ability to think on their feet. Each chef has just 30 seconds to select a single ingredient. They are then paired with the chefs they rode with for the task. The dish must showcase their chosen ingredient, along with three pre-selected ingredients from Gail, Tom and Kristen: chives, clams, and tomatoes. 

Right away, we get a sense of the dynamics at play. Some teams work seamlessly, while others clash as they attempt to merge their styles. It’s always fascinating to see how chefs adapt to working with complete strangers in a high-pressure environment. 

One of the most exciting tasks of this challenge was watching the Red Team struggle to find common ground. There were moments of tension, but ultimately, they pushed through, channeling their differences into a strong dish. Meanwhile, the Yellow Team took a different approach — trust, communication and confidence. Their apple and fennel soup with corn relish stood out, securing them the first win of the season. Their ability to collaborate effectively set them apart early on. 

The Elimination Challenge

With the icebreaker challenge behind them, the chefs faced their first elimination challenge, and the stakes were immediately raised. 

This time, they would compete against their former teammates, showcasing ingredients inspired by the five regions of Toronto. This was a brilliant challenge — not only did it test their ability to highlight diverse flavors, but it also forced them to pivot from teamwork to direct competition. 

Adding to the excitement, we saw the return of Top Chef All-Stars Nicole Gomes and Dale MacKay as guests of the challenge. Their presence instantly brought an extra layer of comfort to the challenge. 

As the chefs shopped at Whole Foods, one bold move stood out — Bailey announced she would take on risotto, a dish notorious for sending contestants home in previous seasons. The so-called Top Chef risotto curse has plagued even the most talented chefs, making it a risky choice in the very first elimination challenge. But I respect the ambition — playing it safe rarely wins Top Chef. 

Who Won

Once the elimination challenge began, you could feel the tension in the kitchen. Nerves, pressure and the weight of the competition were evident as the chefs worked to showcase their skills. 

Across the board, there were some exceptional plates, but also some missteps — first-challenge jitters and shakes played a role in a few unfortunate errors. 

Vinny’s salmon with mushrooms stole the show as the winning dish. His approach was refined, elegant and focused, allowing the ingredients to shine. His ability to balance restraint and technique made it clear he’s a serious contender this season. 

Who Lost

The eliminated chef was Mimi, whose pork loin and overcooked potatoes ultimately sent her home. It was a heartbreaking moment, especially because I know firsthand how devastating it is to have one misstep define your fate. 

I couldn’t help but be reminded of my ownTop Chef experience, where my teammate Luciana blended potatoes into a gluey paste, forcing me to redo them in 20 minutes. I warned her the judges wouldn’t like it, and sure enough, they didn’t. Seeing Mimi’s dish struggle in a similar way was tough
to watch. But she’s not out completely — she now has a chance to fight her way back through Last Chance Kitchen. 

If Episode 1 is any indication, this season is going to be electric. The chefs are fired up, fearless, and ready to take risks — all the ingredients for an unforgettable season. 

I’m particularly excited to see how the different culinary perspectives come into play. With such a diverse cast, we’re in for some seriously creative, boundary-pushing dishes. If this is just the beginning, I can’t wait to see what’s next! 

Top Chef airs Thursdays at 9 p.m. ET on Bravo.