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Buddha Lo has now been revealed as the winner of "Top Chef" Season 19, wowing the panel of judges with the dishes he presented during the show's big finale. Lo's menu, which included a hamachi starter, lobster laksa for the second course, Mongolian lamb entree, and pumpkin mille-feuille, was seemingly perfect with no weak spots, and earned the budding star a decisive victory over the other two finalists, Evelyn Garcia and Sarah Welch (via People).

If you’ve been watching Top Chef this season and drooling over the dishes the chef-testants cooked up in Houston, prepare yourself—Top Chef Season 19 winner and hometown hero Buddha Lo, the executive chef for New York’s own Marky’s Caviar and HŪSO, is bringing his winning dishes to the restaurant this summer! 

Our executive chef has detailed out the recipe for Heirloom Scrambled Eggs with Caviar

The cooking timer sounded for the last time during the Top Chef Houston Season 19 finale as the Final Plate hit the table. Left standing was cheftestant Buddha Lo, the Australian Chinese super fan who paid tribute to family and the American dream into his four-course progressive dish.

After more than a dozen difficult eliminations, two Last Kitchen returns, and many weeks of intense challenges, Top Chef: Houston officially concluded on June 2 with Host Padma Lakshmi naming Kah-Wai "Buddha" Lo as the winner.

From the start, the Australian chef, who previously worked at Gordon Ramsay and at Eleven Madison Park, was the one to beat. He consistently placed in the top during his time on the show (and he won three Elimination Challenges to boot).

Meet the chef who grew up working in restaurants and studied eight seasons of the show to develop a winning game plan.