By Evan Bleier During the finale of season 19 of Top Chef in Houston, Australia native Buddha Lo went up against fellow finalists Evelyn Garcia and Sarah Welch and wowed the judges with a fine-dining-themed offering that included a dish of raw hamachi and caviar draped in a creamy wine sauce. Lo, who has worked at three Michelin-star restaurants in London and New York City and now presides over Huso on Madison Avenue as executive chef, was deemed to be as fine as the wine in his sauce and walked away with the coveted title of Top Chef as well as $250,000 in cash. Then, for approximately 200 da…