i. Biography
The Path
Professional kitchens shaped Buddha Lo through repetition, rank, and exposure to different forms of service. William Angliss Institute gave the formal base; Jade Inn in Port Douglas, Australia, put that base into family-restaurant pace; and a school-based culinary apprenticeship at Five-star hotel and resort in Australia moved the work into hotel discipline, where timing and finish matter just as much as speed. Progression through Melbourne, France, and London marked the next phase of the craft. As chef at Matteo's Restaurant in Melbourne, Australia, then on scholarship stage at Café Lavinal at Château Cordeillan-Bages in Pauillac, France, Buddha Lo moved through kitchens where technique, place, and expectation all carry weight. His time at Hare & Grace in Australia, first as chef and then as head chef, shows the kind of internal trust that comes with consistency, while Restaurant Gordon Ramsay in London, England placed him in a kitchen where precision is part of the job description. Exposure beyond one dining room widened the range further. A stagiaire period across Europe in France, Sweden, Copenhagen suggests a series of different systems rather than a single style, and guest chef work at Various events including the Melbourne Cup and the Australian Open in Australia put that work in front of large public audiences. Ambassadorial roles at Lavazza and Tabasco added another layer: chef ambassador work is part kitchen role, part representation, and it asks a cook to carry a point of view beyond the pass. Later, as chef at Eleven Madison Park in New York City, USA, Buddha Lo entered one of the most closely watched rooms in contemporary dining. Since 2019, the work has centered on Huso and Marky's Caviar. As executive chef and co-owner of Huso, and executive chef of Marky's Caviar, Buddha Lo’s current position sits at the meeting point of technique, ingredient identity, and controlled luxury.
The Work Today
At Huso, refined dining set the terms of the kitchen. That kind of service demands restraint and accuracy: plate composition has to hold together, temperature has to be managed, and richness has to be measured rather than pushed. Buddha Lo's work sits inside those constraints, where the craft is less about volume than about control. Caviar is central to that frame. In a kitchen built around precision, it functions as more than garnish; it becomes a structural ingredient that requires handling with care and a clear sense of balance. Buddha Lo's approach is defined by that discipline, with luxury treated as a material to be composed, not simply displayed.
Acclaim
Buddha's honors include Michelin star for Huso (2025), Top Chef World All-Stars Season 20 winner, Top Chef Season 19 winner, and Gordon Ramsay Excellence Award. Each of these marks a different kind of recognition, but together they trace a chef whose rise has been both competitive and deeply public, built through high-pressure kitchens, televised tests, and the sustained discipline of professional excellence.
Profile updated July 2026
FAQ
Asked of Buddha
Where did Buddha Lo train or study?
Buddha Lo trained at William Angliss Institute.
What recognition has Buddha Lo received?
Michelin star for Huso (2025).
