In the high-pressure environment of a Michelin-starred kitchen, timing is not merely a logistical necessity—it is the heartbeat of the operation. For Buddha Lo, the two-time Top Chef champion and executive chef of New York City’s acclaimed Huso, the intersection of culinary artistry and horology is profound. As he navigates the demanding landscape of fine dining, Lo finds himself anchored by a curated collection of timepieces that serve as both professional tools and deeply personal talismans.
In the latest installment of Robb Report’s "Watch Roll" series, Lo peels back the curtain on his private collection, revealing that his journey into the world of watches was not born of mere aesthetic appreciation, but of a poignant, familial legacy.
The Genesis of an Obsession: A Legacy Inherited
For many collectors, the passion for horology begins with a singular discovery. For Buddha Lo, it began with a loss. Following the passing of his father several years ago, Lo and his brother were tasked with sorting through their father’s personal effects. Among the keepsakes, they discovered a treasure trove of watches—a collection that would serve as the foundational bedrock for Lo’s own horological journey.
"I have my father to thank for my watch obsession," Lo reflects. While the watches were initially a way to keep his father’s memory close, they quickly evolved into a study of craftsmanship, mechanical integrity, and design. This transition from mourning to collecting underscores the emotional gravity that Lo attaches to his timepieces. To him, a watch is not merely a functional accessory; it is a vessel for history and a bridge between generations.
Chronology of a Collection: From Family Heirlooms to Modern Acquisitions
The evolution of Lo’s collection follows a narrative arc that moves from sentimental preservation to personal curation.
The Rolex Datejust Ref. 116243: A Family Icon
The crown jewel of Lo’s collection is undoubtedly his father’s Rolex Datejust Ref. 116243. Featuring a 36 mm two-tone case and a striking blue dial punctuated by diamond hour markers at the 6 and 9 o’clock positions, this timepiece is a masterclass in mid-century luxury. Powered by the reliable Caliber 3135, the watch is more than just a precision instrument—it is an extension of the man who wore it before him.
Lo famously donned this piece during his appearances on Top Chef and America’s Culinary Cup, effectively turning the watch into a secondary character on the screen. "It has my dad all over it," Lo says, noting that he considers it the watch with "the most flavor" in his current stable. For Lo, the decision to wear this specific watch on national television was intentional: "My children, my children’s children, will be watching those shows in the future, and I like for them to see that I was wearing a part of their grandfather."
The Cartier Era: Elegance and Accessibility
As Lo’s appreciation for design matured, he began to look toward the French maison of Cartier. His collection currently includes the Cartier Tank Must De Cartier (Ref. WSTA0136), which he categorizes as his quintessential "everyday wear." The Tank, with its clean lines and historical significance, provides a understated elegance that fits seamlessly into the refined, caviar-focused environment of Huso.
Complementing the Tank is a Santos Ronde Octagon, an acquisition Lo made for himself roughly three years ago. His description of the watch—"an accessible watch that I found online"—highlights the thrill of the hunt that characterizes the modern collector. "I’ve never seen anything like this," he says. "It’s totally my style, and it does have that sort of [Audemars Piguet] feel." The piece reflects a discerning eye, favoring unique silhouettes over the ubiquity of mass-produced luxury.
The Convergence of Craft: Cooking and Horology
One of the most compelling aspects of Lo’s relationship with his watches is how he draws parallels between the workshop of a watchmaker and the kitchen of a chef.
The Architecture of a Plate
"I see a lot of similarities between watchmaking and cooking," Lo explains. To the uninitiated, the two fields might seem disparate—one focused on longevity and mechanical permanence, the other on ephemeral, sensory experience. However, Lo argues that the process is remarkably similar. "Tweezering a lot of mini elements onto plates just for the overall effect and beauty of it… it’s the same as any watchmaking shop around the world. A lot of moving parts."
The Ephemerality of the Culinary Arts
Despite the structural similarities, Lo is keenly aware of the primary difference: the lifespan of the result. A well-maintained watch can last for centuries, ticking away with mechanical grace. A dish, no matter how meticulously constructed, exists only for the duration of the meal. "For our part," Lo notes with a touch of professional humility, "people appreciate it for only a couple seconds, and then they devour it." This realization provides a unique perspective on his collection; while his culinary creations are fleeting, his watches represent a permanent commitment to precision and detail that he carries with him long after the service ends.
Supporting Data: Why Chefs are Drawn to Watches
Lo is part of a growing cohort of elite chefs who have turned their attention to the watch market. Industry analysts suggest that this trend is not coincidental. Professional kitchens demand a level of discipline, timing, and appreciation for "the machine" that naturally aligns with the ethos of high-end horology.
- Tactile Engagement: Chefs work with their hands; the physical engagement of winding a watch or adjusting a clasp offers a sensory connection that digital devices cannot replicate.
- Aesthetic Discipline: The visual language of a perfectly plated dish—balance, color, negative space—mirrors the design philosophy of iconic watch dials.
- Investment Value: As chefs reach the pinnacle of their careers, they often look for tangible assets that retain value, with vintage Rolex and Cartier models consistently outperforming other luxury goods.
Implications: The Watch as a Professional Identity
For a chef of Lo’s stature, a watch serves as a marker of identity. In the high-stakes world of fine dining, where status is often communicated through subtle cues, the choice of timepiece is a silent introduction.
By wearing his father’s Rolex, Lo is not only honoring his past but is also signaling his values: tradition, reliability, and emotional connection. By choosing his own Cartier pieces, he is expressing his autonomy and his personal aesthetic evolution. The "Watch Roll" interview serves as a reminder that behind every great chef is a set of tools—some that cook, and some that count the seconds until the next service begins.
As Lo continues to push the boundaries of culinary innovation at Huso, his collection will undoubtedly continue to grow. Yet, regardless of what new timepieces he adds, the core of his collection will remain rooted in the legacy of his father. In the world of Buddha Lo, time is not just something to be managed; it is something to be celebrated, remembered, and worn with pride.
Siti Muinah
Lina Irawan
Nana Muazin
