Buddha Lo

Buddha Lo is a two-time Top Chef winner and executive chef at Hūso in New York City.

Influenced by his father, a successful Australian restaurateur, Buddha's passion for cooking started at a very young age. By the age of 14, he was already cooking on the weekends at a 5-star hotel. After high school Buddha enrolled at the William Angles Institute to pursue his career in Culinary Arts followed by a 2-month posting at the 2 Michelin star restaurant Chateau Cordeillan-Bages in France. At the age of 19, he became the head chef for Raymond Capaldi. 

In 2014, he moved to Europe and worked for various world-renowned chefs including Clare Smyth, Matt Abe and Gordon Ramsay before moving back to Australia. He was a guest chef at various events including the Melbourne Cup and Australian Open and won various awards in Australia and internationally. 

In 2018, he landed a dream job at the No.1 restaurant from San Pellegrino’s 50 Best List, Eleven Madison Park. Currently, he is the executive chef at Marky’s and Huso in NYC, America’s only caviar tasting menu restaurant. 

Buddha rose to global fame when he was crowned the winner of Bravo’s Top Chef Season 19. In March 2023, he returned to the Top Chef stage to be the first ever winner of Top Chef: World All-Stars. His back-to-back wins mark the first time a chef has won on an international stage competing against the best chefs in the whole world.

Now, as the Brand Ambassador for Saratoga Spring Water, Buddha uses his legendary culinary skills to create recipes and content for the tasteful foodie.

Buddha will next be opening a brand-new restaurant in Tribeca in 2024.