"Coming from Australia, where Michelin does not operate, this was my first exposure to a Michelin-starred restaurant as a guest. 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."
"I turned 18 while I was there. I had already been working [there] for two months, in the fish section. For my birthday, they invited me to dine in the restaurant. It was an unforgettable experience."
Chef Buddha Lo, born to a Hong Kong father and Malaysian mother, discovered his passion for cooking at age 12 when his father invited him into the kitchen at their family restaurant in Port Douglas, Australia. A pivotal moment watching his father flip a Chinese omelet inspired his career path. At 17, Lo won a stage scholarship at a two-Michelin-star restaurant in Pauillac, France, where he experienced fine dining firsthand and understood the precision, discipline, and elegance required in haute cuisine. He became head chef at 19 upon returning to Australia. Lo later won back-to-back seasons of a cooking competition and opened Buddha Lo restaurant in New York, which earned a Michelin star in October 2025, eight months after opening.
#michelin-starred-cuisine #chef-buddha-lo #culinary-technique-and-precision #fine-dining #cooking-competition-winner
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