Buddha Lo is a two-time Top Chef winner, executive chef at Hūso in New York City, and a Saratoga Spring Water brand ambassador. He shared his thoughts after the premiere and again for the final episode of Top Chef season 22, set in Canada, offering a unique perspective as a former cheftestant.
Warning: This article contains spoilers.
Here we are: The finale is finally upon us in Milan, and Top Chef season 22 is coming to a close. It’s been an incredible season, and now it all comes down to one final challenge: the meal of your life.
We’ve got our three finalists: Bailey, the Last Chance Kitchen champion; Shuai, known for his bold, “trashy-fancy” style; and Tristen, whose Afro-Caribbean cuisine has brought powerful cultural storytelling to every plate. For the first time all season, the chefs are in complete control of their menus. This is their shot to show us exactly who they are: no constraints, no curveballs.
To me, the hardest part of the finale isn’t cooking the food. It’s deciding which four dishes truly define you as a chef and which ones just might win you Top Chef and the $250,000 prize, courtesy of Saratoga Spring Water, the official water of Top Chef.
The opening shot of the episode nods to Leonardo da Vinci’s The Last Supper — a fitting visual metaphor for what lies ahead. The chefs are cooking a once in a lifetime meal for a table of culinary icons. This is one of the most important services of their lives.
As I said during my first season, cooking the meal of your life is incredibly hard, especially when you’re still growing. These dishes aren’t just about aspiration they reflect where each chef is right now in their career.
Each chef chose their sous chef ahead of arriving in Italy. Tristen picked Zubair. Shuai chose Paula. Bailey brought Lana. Choosing the right sous chef isn’t about the raw talent, it’s about trust. You need someone who gets your vision, follows your lead, and helps you execute with precision. Sometimes that means picking someone who’s not the best technical cook, but who fits your process perfectly.
The finale took place at Carlo Cracco’s restaurant in Milan one of the finest kitchens in Italy. Cooking there for a panel of culinary royalty, including guest judge Clare Smyth, is both an honor and a test. Each finalist leaned into their signature style. Tristen delivered a modern Afro-Caribbean menu. Shuai showcased refined Chinese techniques. Bailey presented a quirky, artisanal menu inspired by her mentors and culinary journey.
What stood out was how personal each menu felt. Every dish told a story. Every choice was intentional. The chefs also had access to extraordinary local ingredients from Milan’s market, a dream for any cook.
Before the big cook the next day, the chefs shared a meal prepared by the judges Kristen’s white truffle tortellini, Gail’s crostata, and Tom’s porchetta. It’s always a special moment in the competition to be able to finally sit down with the judges and finally talk to them. I still remember Gail’s beautiful fig cake in Tucson, flipped upside-down by Tom and Eric Ripert in a caramel-filled moment of chaos. Unforgettable.
Final Meal Breakdown
First Course:
Tristen opened with monkfish. Some judges thought it was undercooked, but he aimed for medium to medium-rare a stylistic choice, not a mistake. Bailey came out strong with a beautifully composed, balanced plate of food also. Shuai’s red shrimp pani puri was tasty but lacked the same punch. Bailey took this round, with Tristen close behind. Some uncertainty around the fish held him back from taking the lead.
Second Course:
Tristen delivered a standout dish: chicken with shrimp toast — bold, thoughtful, and unmistakably his. Shuai’s soup-dumpling pasta fell flat. The idea was great, but the technique didn’t translate. Tristen won this round decisively. Bailey delivered an amazing second course of pasta filled with porcini and pecans. At this point, Shuai needed two perfect courses — and for the others to slip — to stay in the running. That’s a hard spot to come back from.
Third Course:
Tristen delivered another stand out dish with oxtail and Carolina gold rice, inspired by osso buco. Carlo Cracco was floored. That’s the kind of reaction you dream of in a finale. Bailey made a major misstep by letting Lana cook the fish it came out overcooked. In the finale, you never hand off your proteins to the sous chef. The protein is the main component of the dish and what you’re heavily judged on, but Tristen had the clear edge — more flavor, more finesse, more emotion in this round.
Dessert Course:
Shuai bounced back with a dessert the judges loved, It was his first unanimous win of the night. Tristen served a root vegetable dessert inspired by carrot cake. It was daring and polarizing. Some judges admired the creativity. Others weren’t quite sold. Bailey’s dessert was warmly received and brought her meal to a comforting, heartfelt finish.
The Verdict:
This was a close finale. Each chef had big moments and stumbles — undercooked fish, overcooked fish, technical swings that didn’t land. But they also showed us who they are, where they come from, and where they’re headed. In the end, the chef who stood out in flavor, creativity, and consistency rose to the top.
The winner of Top Chef season 22 is … Tristen.
Tristen was extraordinary all season. He brought vision, skill, and emotion to every dish. He stayed cool under pressure and never wavered from his identity. In a season packed with talent, Tristen stood out by being bold, prepared, and completely true to himself. He proved that no cuisine is too far, no challenge too difficult, and no moment too big.
A chef who leaves an imprint all season long is always my favorite to win. That’s what makes a true Top Chef. As someone who lost their father before doing Top Chef and knowing the fire that can ignite someone going into this competition is unattainable.
Here’s to another unforgettable season of Top Chef. From Canada to Milan, it’s been a journey filled with creativity, intensity, and some of the most exciting food this show has ever seen.
Until next time, from your Top Chef season 19 & 20 winner.
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