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Chris Morgan had never entered a cooking competition before joining the inaugural season of CBS’ “America’s Culinary Cup.” Despite a difficult start and being voted least likely to win, the executive chef of Joon in Vienna, Virginia, fought his way to a second-place finish.

The opportunity arrived after Morgan’s mother died in January 2025, leaving him in a rut and considering whether to leave the restaurant industry altogether. He ultimately accepted the invitation, believing his mother would have wanted him to compete.

The show ran from March through May 2026 and brought together 16 chefs from across the country. They competed for a $1 million prize, described in a CBS news release as the largest cash award in culinary television history.

Padma Lakshmi created the competition and judged it alongside chefs and restaurant owners Michael Cimarusti and Wylie Dufresne.

Morgan, whose Vienna restaurant specializes in Persian- and Middle Eastern-inspired cuisine, struggled with anxiety early in the season. Filming sometimes lasted as long as 14 hours, and contestants often did not know whether a day would involve interviews, cooking or an elimination.

Morgan said he sometimes returned home to his wife in tears and questioned whether entering the competition had been a mistake. He worried about the strength of the other chefs, the judges’ reputations and whether his cooking measured up.

The turning point came when contestants were asked to vote on who was most or least likely to win. Morgan was named the least likely, a result he said “lit a fire” in him.

He began to recognize that overthinking had held him back during the first half of the season. As he moved through the competition and reached the finale, his confidence grew.

Morgan said the experience helped quiet the impostor syndrome he had carried throughout his career, despite previous awards and recognition. Performing well against accomplished chefs gave him a clearer sense of where he stood.

Finishing second also allowed Morgan to showcase the strength of the Washington-area restaurant community. He said he was proud to represent D.C. and the broader DMV region and “bring home the silver.”

For now, Morgan plans to focus on making Joon the best restaurant it can be. He has not ruled out another cooking competition, however, saying only, “We’ll see.”