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Edmund "Eddie" Lo comes from a family of restaurateurs, many of whom opened their own restaurants after immigrating from China to Milwaukee, Wisconsin in the 1980s. He has trained with Chef Oliva Wu, who taught an innovative, foundational curriculum for recipe-free cooking, food literacy and taste perception. He now works with her on the Liv Cook Eat brand of soy sauces. His cooking class is heavily influenced by her teachings. Eddie is an avid traveler and food blogger, and has cooked with chefs in France, Italy, Japan, San Sebastian, Vietnam and most recently, Oaxaca, Mexico.
Background
- Eating with Edmund, Owner, Instructor, Host since 2022
I host the Dumpling Dinner Party hybrid cooking class & supper club in Hayes Valley, San Francisco.
- Shuggie's Trash Pies & Natural Wines, Part-Owner since 2021
I’ve invested in and advised on the opening and ongoing operations of Shuggie's Restaurant in the Mission, SF helping to further their mission of reducing food waste.
- Liv Cook Eat, Teaching Assistant since 2019
I’ve taught with Olivia Wu at her teaching kitchen in Moss Beach, CA training hundreds of clients on cooking fundamentals and her signature Flavor Grid.
- Disneyland Industrial Engineer, Food & Beverage
I worked on projects to streamline back of house operations of Restaurants on the resort property including Blue Bayou, Club 33, & Disney Vacation Club.
Training
- Food Handler’s Certification (updated 2024)
- Tokyo Cook, Tokyo, Japan
- Le Cordon Bleu, Paris, France
- French Dining School, Brittany, France
- Castello di Montalero, Piedmonte, Italy
- UC Berkeley, Bachelors in Industrial Engineering & Operations Research
- Cornell University, Masters in Operations Research with Hospitality, Nutrition, Wine, and Etiquette from the Nolan School of Hotel Administration
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