Port Douglas’ culinary prodigy Buddha Lo makes history as Top Chef world all stars champion
CULINARY MASTERY
Buddha Lo, the culinary prodigy hailing from our own Shire, now stands at the pinnacle of his career, as he has won the first season of Top Chef world all stars.
Not only has he claimed the prestigious title once, but he has achieved the unimaginable—becoming the first ever back-to-back champion in the history of the show.
Mr Lo told Newsport that the World All Star season is one of the hardest cooking competitions on the planet.
“It was very hard to do considering there were 28 episodes with many different challenges,” he explained.
“The hardest challenge was doing two seasons back to back. It was exceptionally challenging to transition from one season to the next without time to develop a new repertoire.
“I found myself returning to the competition armed with the same recipes during season 19. To then win one of the hardest Top Chef seasons is an accomplishment I’m extremely proud of.”
Cooking from a young age
Buddha Lo was driven by a love and passion for cooking from an early age.
Growing up in Port Douglas, with his family running the beloved Jade Inn, he found himself immersed in the world of flavours and spices.
At the age of nine, he would be serving tables and under his father’s guidance, he began experimenting with cooking at the age of twelve.
“My dad taught me the fundamentals of cooking,” Mr Lo said. “To create dishes that were not only delicious but also a source of pride. Respect for ingredients and the craft itself were his guiding principles.
“He also taught me small values such as making sure that the family meal is always delicious and using every opportunity to cook to perfect your craft. That’s what brought me here today.”
Future dreams
Being on Top Chef has opened up incredible opportunities for Buddha Lo.
“I would love to open up my own restaurant soon and get a Michelin star,” he shared.
“I would also like to stay in the tv industry, I have a lot of creative ideas. Or maybe I will even open a butchery or Australian bakery in New York, where I live now with my wife.”
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