Thomas Lo, M.D., D.ABA, aka "Chef Dr. Lo," is a board-certified Anesthesiologist, Chef, CEO, and Entrepreneur. After graduating from Yale University with a degree in Molecular Biology, Dr. Chef Lo began his professional culinary career studying at the French Culinary Institute in New York. With a strong background in fundamental culinary techniques, Thomas interned at Veritas and Lupa Osteria and then joined the opening team of Virot restaurant at the Dylan Hotel in New York.

Chef Dr. Lo is also the owner and culinary director of Spy C Cuisine restaurant in Forest Hills, New York. Spy C Cuisine has quickly gained critical accolades from the New York Times and received its first Michelin Bib Gourmand in 2020. With the understanding of the molecular physiology of taste, Chef Dr. Lo enjoys playing with the palate by synergistically combining flavor combinations and balancing the harmonies of sweet, salty, bitter, and sour. By contrasting various textures of his dishes, Chef Dr. Lo attempts to introduce the complexities and subtleties of food to you. As a Chef Physician, he is able to educate his customers, patients, and fellow colleagues on the medicinal aspects of haute cuisine. As a chef anesthesiologist, Chef Dr. Lo is known for his Sichuan Mind-Numbing Sauce, which must be properly prepared and used for dishes to provide the perfect balanced flavor profile. When given in the proper amount, harmony is achieved; but when too much is given, the flavors are overpowering. Although this would not be like a true overdose that Chef Dr. Lo sees in the operating room, the taste of the dish becomes acrimonious.