Buddha Lo

Buddha Lo is an acclaimed chef whose culinary journey began in Port Douglas, Australia, where he grew up in his family’s Chinese restaurant. By 14, he was already working in the kitchen and spending weekends at a five-star resort, developing the discipline and passion that would shape his career. At 17, he moved to Melbourne to study at the William Angliss Institute while training at a two-hat restaurant. Before graduating, he was awarded a prestigious scholarship to stage at the two Michelin-star Château Cordeillan-Bages in France.

Returning to Australia, Buddha joined renowned chef Raymond Capaldi and became head chef by the age of 19. He later moved to London to join the three Michelin-star Restaurant Gordon Ramsay, where he earned the Gordon Ramsay Excellence Award and staged at top kitchens across Europe.

He returned home to lead a two-hat restaurant to national acclaim, earning recognition from La Liste and appearing as a guest chef at high-profile events. He has served as an ambassador for Lavazza, Tabasco, and currently, Saratoga Spring Water.

In pursuit of further growth, Buddha relocated to New York City to work at the world-renowned Eleven Madison Park. He is now the Executive Chef and co-owner of Huso in Tribeca. Under his leadership, Huso has become a destination for refined, meticulously crafted tasting menus that highlight technique, luxury, and storytelling.

A two-time winner of Top Chef—and the only contestant to win back-to-back seasons—Buddha Lo is celebrated for his precision, creative vision, and commitment to pushing culinary boundaries at the highest level.