Buddha LO recall “the meal of your life” in the season finale from Milan

Buddha lo is one twice Top chef winnerExecutive manager at Huso in New York and one Saratoga spring water Brand ambassador. He shared his thoughts after premiere And again for the last episode of Top chef Season 22Sat in Canada, and offers a unique perspective as a former cheft testant.

Warning: This article contains spoilers.

Here we are: The final is finally over us in Milan, and Top chef Season 22 will end. It has been an incredible season, and now everything comes to a final challenge: the meal of your life.

We have our three finalists: Bailey, The Last Chance Kitchen Champion; Shuai, known for its bold, “trashy -fancy” style; And the sadness, whose Afro-Caribbean has brought a powerful cultural story to each album. For the first time throughout the season, the chefs have complete control over their menus. This is their shot to show us exactly who they are: no restrictions, no curve balls.

For me, the most difficult part of the final is not to cook the food. It decides which four dishes really define you as a chef and which ones can just win you Top chef and the $ 250,000 price, with permission of Saratoga spring water, the official water of Top chef.

The section’s opening shot nods to Leonardo da Vinci’s The last dinner – A suitable visual metaphor for what is ahead. The chefs cook once in the lives of a table with culinary icons. This is one of the most important services in their lives.

As I said during my first season, it is incredibly difficult to cook in your life, especially when you are still growing. These dishes are not just about ambition that they reflect where every chef is right now in their career.

Every chef chose his sous chef before arriving in Italy. The sadness picked Zubair. Shuai chose Paula. Bailey brought Lana. Choosing the right sous chef is not about the raw talent, it is about confidence. You need someone who gets your vision, follows your lead and helps you run with precision. Sometimes it means choosing someone who is not the best technical chef, but that fits your process perfectly.

The final took place at Carlo Cracco’s restaurant in Milan one of the finest kitchens in Italy. Cooking there for a panel with culinary royalty, including guest judge Clare Smyth, is both an honor and a test. Each finalist leaned into his signature style. The sadness delivered a modern Afro-Caribbean menu. Shuai showed refined Chinese techniques. Bailey presented a snap, craft 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 all chefs.

Before the big chef the next day, the chefs shared a meal drawn up by the judges Kristen’s white truffle Tortellini, Gail’s crostata and Tom’s Porchetta. It is always a special moment in the competition to finally sit down with the judges and finally talk to them. I still remember Gail’s beautiful fig cake in Tucson, tilted up and down by Tom and Eric Ripert in a caramel -filled moment of chaos. Unforgettable.

Final meal breakdown

Starter:

The sadness opened with donut fish. Some judges thought it was undercooked, but he was aiming for medium to medium -sized a stylistic choice, not a mistake. Bailey came out strong with a beautifully composed, balanced plate with food as well. Shuai’s red shrimp Pani Puri was tasty but lacked the same punch. Bailey took this round, with the sadness close behind. Some uncertainty around the fish held him back from taking the lead.

Second course:

The sadness delivered a prominent dish: chicken with shrimp toast – bold, thought provoking and unequivocally his. Shuai’s soup spoon pasta fell flat. The idea was great, but the technology did not translate. The sadness won this round of crucial. Bailey delivered a fantastic second course with pasta filled with porcini and pecans. At this point, Shuai needed two perfect paths – and for the others to slip – to stay. It is a difficult place to come back from.

Third course:

The sadness delivered another prominent dish with oxtail and Carolina Gold Rice, inspired by the Osso Buco. Carlo Cracco was Floored. It is the kind of reaction you dream of in a finale. Bailey made a big mistake by letting Lana cook the fish as it came out overcooked. In the final, you never divide your proteins into the sous chef. The protein is the main component in the bowl and what you are very judged on, but the sadness had the clear edge – more flavor, more finesse, more emotions in this round.

Dessert course:

Shuai bounced back with a dessert that the judges loved, it was his first unanimous victory at night. The sadness served a root vegetable dessert inspired by carrot cake. It was daring and polarizing. Some judges admired creativity. Others were not really sold. Bailey’s dessert was warmly received and brought her meal to a comforting, cordial finish.

The verdict:

This was a close final. Each chef had big moments and stumbles – undercooked fish, overcooked fish, technical swings that did not land. But they also showed us who they are, where they come from and where they are going. In the end, the chef who stood out in taste, creativity and texture rose to the top.

The winner of Top chef sEason 22 is … sad.

The sadness was extraordinary all season. He brought vision, skill and feelings to each dish. He remained cool under pressure and never woke up from his identity. During a season filled with talent, the sadness stood out by being bold, prepared and completely belief in itself. He proved that no kitchen is too far, no challenge too difficult and no moment too big.

A chef who leaves an impression all season is always my favorite to win. That is what makes a true Top chef. Like someone who lost his father before he did Top chef And knowing the fire that can ignite someone who enters this competition is unattainable.

Here is to another unforgettable season of Top chef. From Canada to Milan it has been a journey filled with creativity, intensity and some of the most exciting food this show has ever seen.

To the next time, from your Top chef Season 19 & 20 winners.