Buddha Lo: A Culinary Journey to Michelin Stardom

Buddha Lo, a chef of mixed Hong Kong and Malaysian heritage, began his culinary journey at the age of 12 in his family's restaurant, Jade Inn, in Port Douglas, Australia. His father, Tze Kwong Lo, played a pivotal role in shaping his passion for cooking, particularly through a memorable moment of watching him expertly flip a Chinese omelet. At 17, Lo secured a stage scholarship at a two-Michelin-star restaurant in Pauillac, France, marking his first exposure to the Michelin dining experience. This opportunity solidified his commitment to culinary precision and discipline, which he later internalized as a standard in his professional career.

New York Observer

In 2019, Lo joined Marky’s Caviar, where he was given the creative freedom to establish Huso, a 12-seat tasting counter in New York City. Named after the Beluga sturgeon, Huso focuses on refined, seasonal offerings such as truffles, caviar, and champagne, all crafted without a full kitchen. The restaurant received a Michelin Plate in 2020-2021, and after relocating to Tribeca in 2025, it earned its first Michelin star less than a year later. Lo describes the Tribeca space as the realization of his culinary vision, characterized by luxury in both food and decor.

New York Observer

Lo’s culinary approach emphasizes precision and restraint, as seen in his winter tasting menu. Dishes like bluefin tuna layered with smoked sturgeon and caviar exemplify his technique, where salinity is a structural element rather than mere decoration. His classical training informs his cooking style, favoring depth and control over excess. Lo’s philosophy is rooted in the lessons learned from his father and his experiences in Michelin-starred kitchens, driving him to eliminate errors and continuously strive for excellence.

New York Observer

Lo gained national recognition after competing on "Top Chef," a journey that was deeply personal following the death of his father just days before he received the call to participate. He dedicated his victory on the show to his father, which reframed his perspective on competition and culinary achievement. As he prepares to return to television for "America’s Culinary Cup," Lo balances his professional aspirations with personal milestones, including the birth of his twins in 2023.

New York Observer

Lo has expressed his commitment to pushing boundaries in the culinary world, stating, “We want to go above and beyond.” His dedication to excellence is evident in both his restaurant's success and his ongoing pursuit of recognition in the culinary arts.

New York Observer

• “It was everything I imagined it would be. The precision. The discipline. The elegance of service. The execution on the plate. The entire experience felt intentional and deeply respectful of the craft.” — Buddha Lo, Chef

New York Observer

• “The restaurant as it is now is what I’ve always wanted,” — Buddha Lo, Chef

New York Observer

• “It’s been my game my whole life,” — Buddha Lo, Chef

New York Observer

Buddha Lo's journey from a young cook in Australia to a Michelin-starred chef in New York City reflects his unwavering dedication to culinary excellence and the profound influence of his father's legacy.

New York Observer