Luke Wu

Curriculum Vitae

Christiansted, St. Croix,
U.S. Virgin Islands

23Years of ExperienceYears of Experience

3Languages FluentLanguages Fluent

5Cities WorkedCities Worked

61MICHELIN Guide Stars Farmed ForMICHELIN Guide Stars Farmed For

11MICHELIN Guide Kitchens WorkedMICHELIN Guide Kitchens Worked

2MICHELIN Guide Kitchens LedMICHELIN Guide Kitchens Led

13MICHELIN Starred Mentor ChefsMICHELIN Starred Mentor Chefs

33MICHELIN Starred Grand Mentor ChefsMICHELIN Starred Grand Mentor Chefs

7Mentor's W.R., S.P., A.P. The World's 50 BestMentor's W.R., S.P., A.P. The World's 50 Best

31

51Mentors' MICHELIN Guide StarsMentors' MICHELIN Guide Stars

85Grand Mentors' MICHELIN Guide StarsGrand Mentors' MICHELIN Guide Stars

The System

The AI OS “10x Founder” Architecture

One chef, run like a company.

Luke Wu's AI OS — agents, connectors, plugins and the shared record, mapped in four tiers.

The Mobile AI OS — 90 tools in the stack, 52 mapped, 41 driven from the phone, 11 needing a relay harness.

This is my AI OS. Every agent, every connector, every record — mapped.

Blue lines are MCP connectors. Gold is skills and CLIs. Teal is open weights running on my own hardware — Hermes for inference, Unsloth for fine-tuning, no API in the middle. Line width is how often I actually use the thing, which is why half the tiles are faded. Those are installed and never authorised. Every stack has them. Most maps don't admit it.

Executive Summary

Culinary Definer & Originator of Mitochondrial Cuisine

Experience

Founder & Chief Culinary Officer (CCO) — Mitochondrial Cuisine

Christiansted, St. Croix, U.S. Virgin Islands, USA · 2026–present

A culinary consulting firm. Fermentation and aging programmes, menu development and costing, kitchen design and pre-opening — energy-first cuisine built on farm-direct produce, fermentation, and the technique carried out of two decades of MICHELIN kitchens.

Fermentation is the practice's spine rather than a service line on it: koji and lactic programmes, koji dry-age on beef, and dry-aging built from the first primal.

Mitochondrial Cuisine is a licensed name. The mark, the method and the programmes are used under agreement with its founders — my wife and co-founder, and me — and are not adopted by a kitchen simply because it has read about them.

MICHELIN Lineage

Mentors

0

Luke's MICHELIN Starred Mentor Chefs

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Luke's MICHELIN Starred Grand Mentor Chefs

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Luke's Mentors' MICHELIN Guide Stars

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Luke's Grand Mentors' MICHELIN Guide Stars

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Mentors' MICHELIN Guide Bib Gourmand

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Mentors' MICHELIN Guide Green Stars

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Mentors' William Reed Ltd, S.Pellegrino & Acqua Panna The World's 50 Best

How to read the cards

Cooked in this roomStagiaire

Bib GourmandGreen Star× 50 Best× James BeardGrand MentorGreat-Grand MentorGreat-Great-Grand MentorOpenClosed

Thirteen Chefs Who Shaped Me

Jean-Georges Vongerichten

X

× 101 Green Star1 × James BeardCooked in 1 roomStagiaire

Grand mentorsPaul Haeberlin★★★Auberge de l'Ill · Winstub de l'Ill (Recommended)Paul Bocuse★★★L'Auberge du Pont de Collonges · Le Nord, Le Sud, Le Est, L'Ouest (Bib Gourmand brasseries)Louis Outhier★★★L'Oasis

Great-grand mentorsFernand Point★★★La Pyramide, Vienne — where both Bocuse and Outhier were formedEugénie Brazier★★★La Mère Brazier, Lyon — first chef to hold six stars; Bocuse’s first masterÉdouard WeberHôtel de la Ville de Paris, Bâle — Haeberlin’s formation

He entered the trade at sixteen, apprenticed to Paul Haeberlin at Auberge de l’Ill — a three-star house held in one family since 1935 — and went on from there to Paul Bocuse, the presiding figure of post-war French cooking, and to Louis Outhier at L’Oasis, another three-star room on the Côte d’Azur. It was Outhier who sent him east in 1980, at twenty-two, to the Oriental in Bangkok, and it is that dispatch rather than any Alsatian schooling that explains the cooking: lemongrass and galangal admitted into a sauce grammar learned at the highest French altitude. He reached New York in 1986 and had four stars from the Times by twenty-nine. Forty-odd rooms have followed, and the line still runs unbroken from Bocuse through Outhier to every pass he oversees.

He is a chef of subtraction rather than accumulation, and the standard is enforced at the plate: butter and cream withheld, vegetable juices and fruit vinegars asked to do the carrying, and a sauce either correct or remade without discussion. What he teaches, without ever saying it aloud, is that restraint is the harder discipline — that the cook who adds is usually the cook who has not tasted. Luke worked to that measure at Perry St and staged in the flagship kitchen, and the habit of tasting before reaching for anything else has not left his hands since.

jean-georges.com @chefjgv @jeangeorges Chef Jean-Georges

Link to Jean-Georges Vongerichten

Farm Clients

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Restaurant Clients Served

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MICHELIN Guide Stars

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MICHELIN Guide Bib Gourmand

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MICHELIN Guide Green Stars

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William Reed Ltd, S.Pellegrino & Acqua Panna The World's 50 Best

Farm.One — New York City, New York, USA

XXXIX

× 39

3 Bib Gourmand1 Green Star4 × 50 Best

Chef & Farmer · Sales Manager — indoor vertical hydroponic farm, micro & macro · TriBeCa & Long Island City · 2017–2019

•Agern, New York, New York County, USA1 MICHELIN StarClosed(star held until its closure)
•L’Appart, New York, New York County, USA1 MICHELIN StarClosed(held its star until it closed in January 2024)
•Aquavit, New York, New York County, USA2 MICHELIN StarsOpen
•Aska, New York, Kings County, USA2 MICHELIN StarsOpen
•L’Atelier de Joël Robuchon, New York, New York County, USA2 MICHELIN StarsClosed(★★ held until the room closed)
•Atera, New York, New York County, USA2 MICHELIN StarsOpen
•Atoboy, New York, New York County, USABibOpen

Farmacy — Hong Kong Island, HK SAR, China

XXII

× 22

2 Green Stars4 × 50 Best1 × James Beard

Co-founder, CTO & Sales Manager — indoor vertical hydroponic farm, micro & macro · 2019–2020

•Amber, Hong Kong, Central and Western District, HK SAR, China2 MICHELIN StarsGreen StarAsia's 50 Best, 2013-2025World's 50 Best, 2013-2025Open
•Arbor, Hong Kong, Central and Western District, HK SAR, China2 MICHELIN StarsOpen
•Arcane, Hong Kong, Central and Western District, HK SAR, China1 MICHELIN StarOpen
•L’Atelier de Joël Robuchon, Hong Kong, HK SAR, China3 MICHELIN StarsOpen(holds ★★ today)

Education & Languages

ArborVitae School of Traditional Herbalism — Year One

2013-14

Harvard University (edX) — Science & Cooking: From Haute Cuisine to Soft Matter Science, Audited

2011-12

Vancouver Community College — Culinary Arts Certificate

2006-07

Capilano University — Undergraduate, Attended

2004 - 06

Lions Gate Chinese School, Vancouver, BC — Mandarin Chinese Certificate: Adult Conversational, Traditional Characters

1993-2003

Handsworth Secondary/Cleveland Elementary — French Immersion, International Baccalaureate Programme, French Languages Diploma

1990-2003

The Royal Conservatory of Music — Advanced Piano Pedagogy, Year Ten

1990-2000

Languages — Trilingual: English, French and Mandarin fluency, the three tongues of the business world: English, its financial language; French, Europe’s diplomatic one; Mandarin, Asia’s supply-chain power. English, native, with professional and editorial command, EF SET Certified C2 Proficient · French, fluent, International Baccalaureate Diploma in French A: Language and Literature · Mandarin Chinese, conversational, traditional characters · Spanish, beginner

1985-Present

Credentials

EF SET Certificate — C2 Proficient (71/100) · Reading C2 · Listening C2 · Writing C2 · Speaking B2 · cert.efset.org/Xc8rDD · Awarded 06 Aug 2026

FOODSAFE Level 2 — Vancouver Coastal Health / BC Centre for Disease Control, September 2022

References

Susur Lee · Executive Chef, SHANG · New York

This letter is my personal recommendation for Luke Wu. He has been a valuable cook. I found him to be consistently pleasant, tackling all tasks given to him with a smile. As a hard worker and a thinker, Luke demonstrated technical and organizational skills that will translate well into his future culinary career.
During his time here, he proved himself to be a team player and an asset to the restaurant, and I am happy to recommend him for employment in any organization.

Received June 22, 2010

— Susur Lee, Executive Chef, SHANG · Signed letter on Shang letterhead, June 22, 2010

@susurlee

LinkedIn Recommendations

Nick Spanos · Bitcoin pioneer · Netflix's Banking on Bitcoin · founder, Bitcoin Center NYC

Luke is a fermentational wizard; men like him are born once every eight generations. It was an honor to watch the magic of his craft at the Bitcoin Center, 100 feet from the New York Stock Exchange.

Received June 26, 2018

— Nick Spanos · LinkedIn recommendation, June 26, 2018

Farm.One — Chef Testimonials

Aaron Allen · Sous-Chef, Daniel (MICHELIN ★★)

Working with Luke has given us the ability to customize orders and source varieties not found anywhere else. Service is extremely flexible, saving us time and money. Farm.One product quality has been exceptional.

Received 2017

— Aaron Allen, Daniel · Farm.One client testimonial, collected by Luke Wu, 2017 — original wording on file

Press Archive

Salon31 January 2024

Cleanse and restore your body with these winter herbs

“But for those who want to take their cleansing a step further, herbs are especially helpful.” — by Luke Wu

Read the article

Avoid Obvious Architects2021

K-Farm: Smart Urban Farming on the Kennedy Town waterfront

Hydroponics, aquaponics and organic farming combined on Hong Kong's harbourfront — with Farmacy among the project's farmers.

Read the article

Contracts & Employment Agreements

Private archive

Signed contracts, offers and letters of employment are held privately. Access is granted by invitation.

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The AI OS “10x Founder” Architecture

Five albums, 420 photographs

Culinary Definer & Originator of Mitochondrial Cuisine

Founder & Chief Culinary Officer (CCO) — Mitochondrial Cuisine

Cleanse and restore your body with these winter herbs

K-Farm: Smart Urban Farming on the Kennedy Town waterfront