Luke Wu

The System

The AI OS “10x Founder” Architecture

One chef, run like a company.

Listen to The System
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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.

But here's the problem most people run into: every session, an agent starts cold.

You re-explain the whole thing.

Whatever it learned dies with the tab.

Call that a system if you want — I call it amnesia with an API key.

The one line most maps hide is the dashed loop running back into the record on the left.

My standing orders and every agent's output live in the same record.

An agent starts cold, reads what the last one left unfinished, and keeps going.

No re-explaining, no lost context.

That's the whole argument — everything else on this map is just what feeds it.

Twenty-three years in kitchens taught me why that matters.

A brigade doesn't run on memory.

It runs on the station sheet, and everybody reads it before service.

But a station sheet only works if nobody can quietly rewrite it afterwards — and that's where most people's "memory" stops and mine doesn't.

lukewu-chain and lukewu-wallet: Rust, ed25519-signed, anchored on Solana, LWU mint one step from live.

The loop isn't just a record — it's a ledger.

Every write is signed, every version is provable, and identity sits at the highest-betweenness node in the whole graph on purpose: a record is worth exactly what the signature on it is worth.

That's the difference between an agent that remembers and an agent whose memory you can audit.

84 nodes, 139 edges, 11 communities — extracted locally by Graphify, zero LLM tokens spent mapping my own system.

Everything else here — Claude, GPT-6 Astra, Kimi K3 and GLM 5.2 on the frontier side, Base44 Superagents orchestrating the whole stack, Hermes and Unsloth on my own hardware, Higgsfield carrying the media work — is just what writes to the loop and reads from it.

Listen to The Mobile AI OS
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This is my mobile AI OS.

I run seven ventures from a phone. Here is the honest map.

Ninety tools sit in my stack.

Fifty-two are on the map: forty-one are native on the phone, eleven need a harness.

That gap is the story, and it is narrowing.

A harness is a relay onto a desktop, so the eleven are not a wall — they are work in progress.

Hark's computer-use agent is the next one in.

Most AI is sold as a cleverer conversation.

SuperGrok Heavy is three hundred dollars a month, thirty-six hundred a year, and it cannot open a file, run a command or write to my database.

I am not against paying for software — I have owned kitchen equipment that cost more than a car.

I object to paying rent on a tool that is not permitted to touch the work.

So I built the other thing.

One agent, two threads — iMessage and a browser chat.

Different standing orders in each, different work in flight, one sealed record.

From a phone, in an apron, between services, I can run a sandbox, deploy a function, rebuild seven domains behind a publication gate, and seal every change into a hash chain that fails loudly if one character moves.

The interface is a conversation, so the design is AR-first by construction.

The same thread answers in my hand, on my wrist, in my ears and in a headset — iPhone, iPad, Watch, AirPods, Vision Pro, all in service. Nothing was ported.

No dashboard to redraw for glass, no second product for spatial.

This week it stopped being infrastructure and became a kitchen.

Six stations, six languages.

Each instance works in the language that station actually speaks — Español on Garde Manger, Français on Sauté, 日本語 on the grill, Italiano in pastry, 한국어 in the dish pit, 中文 on the pass.

Those are my cooks' languages, not the menu — nobody has to work in mine.

Whatever it arrives in, it seals as one canonical English fact.

The food is Mitochondrial Cuisine.

One message from Sauté read: jus à 59 au bain-marie, hotte pas dégraissée.

It recorded as two graded facts — a sauce four degrees under the sixty-three floor, a breach, and an ungreased hood left open — sealed at sequence seventeen and eighteen.

Nobody typed a form.

Nobody translated anything.

Nobody signed off a checklist for temperatures they never took.

At half six the brief goes out per station: standing orders, cadence, pars, whatever last night left open.

At quarter past eleven the close-out comes back with exceptions only, and the chain is verified before I read it.

Twenty-three years and thirty-six Michelin stars behind me, and the thing I am proudest of this month is a record that cannot be quietly edited.

An operator does not need a cleverer conversation.

An operator needs a conversation that can act, under standing orders, leaving evidence.

The map prints its own chain head, sequence twenty-five, so anyone can ask me to verify it.

The faded tiles are the eleven that still need a harness.

I left them in, because a map that only shows the wins is marketing.

Executive Summary

Culinary Definer & Originator of Mitochondrial Cuisine

Listen to the Executive Summary
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In crypto since 2011 — fifteen years running blockchain and Web3 systems, from open-outcry bitcoin markets to on-chain provenance and payments in production today; an AI-native operator for three years, building and maintaining the agent systems, automation and design tooling behind daily operations.

Executive chef, concept builder, commercial grower.

Twenty-three years across New York, Hong Kong and Vancouver; based in Christiansted, St. Croix, U.S. Virgin Islands.

Runs both sides of the pass — MICHELIN-starred brigades first, then the farms that supplied them.

Concept & culinary theory.

Originator of Mitochondrial Cuisine, a culinary framework grounded in the published longevity research of Martin Picard, Valter Longo and many dozen other researchers — culinary theory, never medical advice.

Author of CINDER, a live-fire, farm-fed flagship built to earn the industry’s highest distinctions.

MICHELIN-starred kitchen leadership.

Formed under 13 mentor chefs whose individual records total 51 MICHELIN stars, 29 Guide recommendations and 7 rooms on a World’s 50 Best list; led in 2 MICHELIN-distinguished rooms as chef and member of the brigade, cooked full-time in 11.

Chef de Cuisine at Yardbird, the year it earned its first MICHELIN star.

Culinary Creative Manager for the Frantzén Group — ran their New Nordic program day-to-day at Frantzén’s Kitchen, tested dishes with Executive Chef Jim Löfdahl, the first employee hire by Björn Frantzén — today the only chef in the world holding three MICHELIN three-star restaurants at once.

Executive Sous-Chef, Shangri-La Vancouver: directed whole-building Hotel & Restaurant F&B through a leadership gap spanning MICHELIN inspection months — all from a single kitchen, the former MARKET by Jean-Georges’ engine room.

Carlino held its 2023 MICHELIN Recommended designation.

Tournant at Perry St (Jean-Georges Vongerichten), in the Richard Meier building.

Opening teams: Shang (Susur Lee), Lincoln Ristorante (Jonathan Benno), Ai Fiori (Michael White), and Romera New York.

Stagiaire at Per Se and Jean Georges New York.

Agriculture & agtech.

Chef, Farmer and Sales Manager at Farm.One, New York; co-founder & CTO of Farmacy, Hong Kong — together supplying 36 MICHELIN-starred rooms, 49 Guide-listed rooms in all, holding 61 MICHELIN stars.

Closed the accounts chef to chef, among them L’Atelier de Joël Robuchon on two continents, Atera, Aska, Bo Innovation, Caprice, Chef’s Table at Brooklyn Fare, Côte, Daniel, Eleven Madison Park and Jungsik.

Founder of Crucian Farms, St. Croix — licensed and USDA-registered, ran 100% off-grid.

Operations & systems.

Founder-level P&L oversight across four companies — food cost, labour, inventory, purchasing.

The agent systems, automation and design tooling behind daily operations are his own build, maintained day to day alongside the kitchens and the farms.

Trilingual: English, French and Mandarin fluency form the ultimate business trifecta, combining the world’s primary financial language (English), Europe’s elite diplomatic tongue (French), and Asia’s dominant supply chain powerhouse (Mandarin) — English, native; professional and editorial command, EF SET Certified C2 Proficient · French, Fluent, International Baccalaureate Organization — IB Diploma in French A: Language and Literature · Mandarin Chinese, Conversational, Traditional Characters · Spanish, Beginner.

Open to immediate global relocation.

Luke Wu, signed

Experience

Founder & Chief Culinary Officer (CCO) — Mitochondrial Cuisine

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

Listen to Mitochondrial Cuisine
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Founder, Chief Culinary Officer (CCO). Mitochondrial Cuisine.

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

An independent culinary practice and studio — cooking, R&D and design under one name: energy-first cuisine built on farm-direct produce, fermentation and the technique carried out of two decades of MICHELIN kitchens.

MICHELIN Lineage

Mentors

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Luke's MICHELIN Starred Mentor Chefs

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Luke's MICHELIN Starred Grand Mentor Chefs

0MICHELIN Star

Luke's Mentors' MICHELIN Guide Stars

0MICHELIN Star

Luke's Grand Mentors' MICHELIN Guide Stars

0MICHELIN Bib Gourmand

Mentors' MICHELIN Guide Bib Gourmand

0MICHELIN Selected

Mentors' MICHELIN Guide Recommended

0MICHELIN Green Star

Mentors' MICHELIN Guide Green Stars

0The World's 50 Best Restaurants

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

How to read the cards

Cooked in this roomStagiaireMICHELIN Star1 MICHELIN StarMICHELIN StarMICHELIN Star2 MICHELIN StarsMICHELIN StarMICHELIN StarMICHELIN Star3 MICHELIN StarsBib GourmandRecommendedGreen Star× 50 Best× James BeardGrand MentorGreat-Grand MentorGreat-Great-Grand MentorOpenClosed

Thirteen Chefs Who Shaped Me

Jean-Georges Vongerichten

X MICHELIN Star× 1010 MICHELIN Stars3 Recommended1 Green Star1 × James BeardCooked in 1 roomStagiaire
Listen to Jean-Georges Vongerichten’s Story
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Jean-Georges Vongerichten.

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.

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

Farm Clients

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Restaurant Clients Served

0MICHELIN Star

MICHELIN Guide Stars

0MICHELIN Bib Gourmand

MICHELIN Guide Bib Gourmand

0MICHELIN Selected

MICHELIN Guide Recommended

0MICHELIN Green Star

MICHELIN Guide Green Stars

0The World's 50 Best Restaurants

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

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

XXXIX MICHELIN Star× 3939 MICHELIN Stars
3 Bib Gourmand7 Recommended1 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, USAMICHELIN Star1 MICHELIN StarClosed(star held until its closure)
  • •L’Appart, New York, New York County, USAMICHELIN Star1 MICHELIN StarClosed(held its star until it closed in January 2024)
  • •Aquavit, New York, New York County, USAMICHELIN StarMICHELIN Star2 MICHELIN StarsOpen
  • •Aska, New York, Kings County, USAMICHELIN StarMICHELIN Star2 MICHELIN StarsOpen
  • •L’Atelier de Joël Robuchon, New York, New York County, USAMICHELIN StarMICHELIN Star2 MICHELIN StarsClosed(★★ held until the room closed)
  • •Atera, New York, New York County, USAMICHELIN StarMICHELIN Star2 MICHELIN StarsOpen
  • •Atoboy, New York, New York County, USABibOpen

Farmacy — Hong Kong Island, HK SAR, China

XXII MICHELIN Star× 2222 MICHELIN Stars
3 Recommended2 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, ChinaMICHELIN StarMICHELIN Star2 MICHELIN StarsGreen StarAsia's 50 Best, 2013-2025World's 50 Best, 2013-2025Open
  • •Arbor, Hong Kong, Central and Western District, HK SAR, ChinaMICHELIN StarMICHELIN Star2 MICHELIN StarsOpen
  • •Arcane, Hong Kong, Central and Western District, HK SAR, ChinaMICHELIN Star1 MICHELIN StarOpen
  • •L’Atelier de Joël Robuchon, Hong Kong, HK SAR, ChinaMICHELIN StarMICHELIN StarMICHELIN Star3 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
FOODSAFE Level 2 — Vancouver Coastal Health / BC Centre for Disease Control, September 2022

References

Listen to Susur Lee’s Reference Letter
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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.

— — Susur Lee, Executive Chef, SHANG

Susur Lee
Susur Lee

LinkedIn Recommendations

Listen to Nick Spanos’ Recommendation
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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.

— — Nick Spanos

LinkedIn Recommendation

Farm.One — Chef Testimonials

Listen to Aaron Allen’s Testimonial
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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. Aaron Allen, Daniel.

— — Aaron Allen, Daniel

Farm.One Chef Testimonials
Farm.One Chef Testimonials

Press Archive

Salon
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 Architects
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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