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Buddha Lo’s cooking career started at 12, flipping an omelette in his family’s Chinese restaurant under his Hong Kong-born father’s eye. He moved to Melbourne at 17 to train with some of Australia’s best, including a stint at The Langham Hotel and under chef Raymond Capaldi, becoming a head chef by 19.

From there Lo headed to London, working under Clare Smyth and Matt Abe at the three-Michelin-star Restaurant Gordon Ramsay, where he won the Gordon Ramsay Excellence Award, before staging across France, Italy, Denmark, Sweden, Singapore and Hong Kong. A dream posting at New York’s three-Michelin-star Eleven Madison Park brought Lo to the United States for good.

He, his wife Rebekah and their pug Kroshka moved permanently to Brooklyn, and Lo went on to make television history as the first two-time winner of Bravo’s Top Chef, taking out Season 19 (Houston) in 2022 and Season 20: World All-Stars in 2023.

Lo is now executive chef and co-owner of Huso, the 14-seat caviar-focused tasting menu restaurant behind Marky’s Caviar in Manhattan’s TriBeCa, which relocated there in 2025 after a fire at its original Upper East Side site. Later that year, Huso earned its first Michelin star, and in 2026 Lo was named a James Beard Foundation semi-finalist for Best Chef: New York State. He has also served as a brand ambassador for Lavazza, Tabasco and Saratoga Spring Water.

At CEO CookOff Melbourne, Lo brings a career built on precision under real pressure — the same instinct that made him a two-time Top Chef champion — and a chef’s understanding that respecting every ingredient, however humble, is the whole point of the job.