{"id":4200,"date":"2009-05-30T21:05:14","date_gmt":"2009-05-30T21:05:14","guid":{"rendered":""},"modified":"2025-10-15T11:50:59","modified_gmt":"2025-10-15T11:50:59","slug":"top-chef-master-anita-lo","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=4200","title":{"rendered":"Top Chef Master Anita Lo"},"content":{"rendered":"

Anita Lo is the chef and owner of the successful New York restaurant Annisa and serves as consulting chef for Rickshaw Dumpling Bar. Lo comes from a second generation Chinese-American family that fostered her passion for eating and cooking. While earning a degree in French at Columbia University, she studied at Reid Hall \u2013 Columbia’s French language institute in Paris and decided to return to Paris to study cooking. She received her degree at the prestigious Ecole Ritz-Escoffier. Back in New York, Lo worked her way through all the stations at David Waltuck\u2019s Chanterelle and became known as a contemporary American chef during her time at Mirezi in New York, where she won rave reviews including a glowing 2-star write up from The New York Times.<\/p>\n

The name Annisa was chosen because of its alliance to no one particular ethnicity, in keeping with the restaurant’s “American,” or melting pot theme. The name is found in many different cultures, but the owners of Annisa were particularly impressed with its meaning in English and in Arabic. In English, Annisa is a derivative of Anne which means “gracious” and “pure,” following our service and our interior design and food philosophies consecutively. In Arabic, it means “women,” a central theme of the restaurant.<\/i><\/p>\n

\n
\"Anita<\/a><\/div>\n
Anita Lo<\/div>\n<\/div>\n

ASIANCE: How did you become a contestant on the show?<\/h3>\n

Anita Lo:<\/b> Well the producers called me and I told them I would be interested because it was for a good cause. The show is highly regarded so I said, \u201cyeah!\u201d<\/p>\n

ASIANCE: You Defeated Mario Batali on Iron Chef America. Is there anyone you\u2019re particularly interested in beating on this show or ever?<\/h3>\n

Anita Lo:<\/b> Nooo! (laughs) It\u2019s not about that. I think I\u2019m put up against a lot of really great chefs. I wouldn\u2019t have taken this job if I thought I was being put up against people who weren\u2019t of my caliber. Anyone would have been an honor. I would have been honored to lose to them. I would have been honored to win against them. <\/p>\n

ASIANCE: Was there a chef that intimidated you on the show from their previous reputation? Had you already met all of the chefs on the show?<\/h3>\n

Anita Lo:<\/b> No. I met some of them but most of them I hadn\u2019t met. There were many big old names that are more established names than I am. So that was of course a little intimidating certainly. <\/p>\n

<\/object><\/p>\n

ASIANCE: Do any of the judges scare you?<\/h3>\n

Anita Lo:<\/b> We didn\u2019t really know who the judges were going to be. I know Gail Simmons is a judge. She had come to my restaurant before. I\u2019m not quite sure if I knew her at Food and Wine. I was hoping for knowledgeable food judges. The people that I probably wouldn\u2019t do very well with are like actors or people who aren\u2019t food professionals. <\/p>\n

ASIANCE: Do you have a favorite Chef from any of the previous seasons?<\/h3>\n

Anita Lo:<\/b> No. Honestly I haven\u2019t watched too much of it. I work all the time.<\/p>\n

ASIANCE: How is Rickshaw doing? I see you have a truck around town?<\/h3>\n

Anita Lo:<\/b> Yes! It\u2019s doing well! We\u2019re planning to get another truck.<\/p>\n

ASIANCE: Any new restaurants that you would recommend?<\/h3>\n

Anita Lo:<\/b> Dell’Anima, L’Artusi. I love sushi. On sixth there is a great place called Soto. I like Kyo Ya.<\/p>\n

ASIANCE: What do you think is lacking with NYC restaurants? What can be improved?<\/h3>\n

Anita Lo:<\/b> I think NYC is the restaurant capital of the world. We have everything here. I think we\u2019re very fortunate. I don\u2019t think there\u2019s anything lacking here. There are some inferior restaurants. I don\u2019t think there is anything lacking from the scene. There are always new restaurants opening. Right now it\u2019s not the best time in the world to open a restaurant. We\u2019re not particularly expanding into new territories. For the most part, New York has every type of cuisine here. There are new concepts being created constantly. I think it\u2019s great here.<\/p>\n

ASIANCE: Have you ever made it to David Chang\u2019s Momofuku Ko?<\/h3>\n

Anita Lo:<\/b> Oh yes, I\u2019ve been to all of them. They\u2019re great!<\/p>\n

ASIANCE: Did you ever find out how the Bar Q fire started?<\/h3>\n

Anita Lo:<\/b> No we didn\u2019t actually. We thought it was maybe electrical next door. They also had another fire so we\u2019re not sure. It could have been a cigarette from the top floor. It was the official record that it was inconclusive. <\/p>\n

ASIANCE: Are there any Asian American\u2019s you admire who have broken boundaries?<\/h3>\n

Anita Lo:<\/b> Maya Lin. My brother James Lo has two Bessie awards for his dance compositions and is incredibly smart. I love Madhur Jaffrey–great cookbooks!<\/p>\n

ASIANCE: What advice would you give a young girl who wants to start her own restaurant?<\/h3>\n

Anita Lo:<\/b> You better be damn sure that this is what you want to do. It takes a lot of sacrifice and it\u2019s not necessarily the biggest money maker. Then it\u2019s a huge risk. First, make sure you have the right partner. Second, make sure you have the right experience. You should have opened up a couple restaurants for someone else before you open your own. You should be in a top position working for those restaurants. I never had front of the house experience but it\u2019s really good to know. <\/p>\n

Watch Top Chef Masters which starts June 10th. July 8th is Anita\u2019s air date.<\/p>\n

Our first interview with Anita Lo<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"

Anita Lo is the chef and owner of the successful New York restaurant Annisa and serves as consulting chef for<\/p>\n","protected":false},"author":6,"featured_media":59421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1010,1],"tags":[2118],"class_list":["post-4200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-news","tag-cuisine"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-150x150.jpg","medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-225x300.jpg","medium_large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg","large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg","1536x1536":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg","2048x2048":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg","colormag-highlighted-post":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-299x272.jpg","colormag-featured-post-medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-299x205.jpg","colormag-featured-post-small":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-130x90.jpg","colormag-featured-image":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg","colormag-default-news":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-150x150.jpg","colormag-featured-image-large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg","colormag-elementor-block-extra-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg","colormag-elementor-grid-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg","colormag-elementor-grid-small-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-285x399.jpg","colormag-elementor-grid-medium-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-299x198.jpg"},"magazineBlocksPostAuthor":{"name":"njaiyo","avatar":"https:\/\/secure.gravatar.com\/avatar\/255e26fc52858afad234c2c1d44c946e16c565fd0ef5615b0c1caa793897759d?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"Anita Lo is the chef and owner of the successful New York restaurant Annisa and serves as consulting chef for","magazineBlocksPostCategories":["Cuisine","News"],"magazineBlocksPostViewCount":123,"magazineBlocksPostReadTime":5,"magazine_blocks_featured_image_url":{"full":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose.jpg",299,399,false],"medium":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-225x300.jpg",225,300,true],"thumbnail":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/200906_AnitaLo_pose-150x150.jpg",150,150,true]},"magazine_blocks_author":{"display_name":"njaiyo","author_link":"https:\/\/asiancemagazine.com\/?author=6"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/255e26fc52858afad234c2c1d44c946e16c565fd0ef5615b0c1caa793897759d?s=96&d=mm&r=g","magazine_blocks_category":"Cuisine<\/a> News<\/a>","_links":{"self":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/4200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4200"}],"version-history":[{"count":0,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/4200\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/media\/59421"}],"wp:attachment":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}