Raymond Li is a 1st generation American & Miami-born chef rooted in a vibrant fusion of Chinese, Colombian, and Cuban heritage — a cultural mosaic that defines his precise, passionate, and forward-thinking approach to Modern Asian cuisine. Graduating from Le Cordon Bleu in 2015, his craft has been shaped within some of Miami’s most acclaimed kitchens including The Ritz-Carlton Hotel, Zuma, and The Matador Room by Jean-Georges at The Miami Beach Edition under Chef Jeremy Ford.

His pursuit of mastery led him west to “Benu” in San Francisco (3 Michelin Stars, World’s 50 Best) for a three-month Stint under Chef Corey Lee, followed by a formative 2 months at “L’Atelier de Joël Robuchon” in Paris — refining his understanding of elegance, restraint, finesse and culinary artistry.

Returning home, he contributed to the development of One Door East and then Valentinos in Fort Lauderdale 

In 2018, same Year his son Liam Li was born – he embraced his first restaurant chef position @ “Palmar” : swiftly rising From CDC to Executive Chef. Under his leadership, Palmar earned national recognition as one of Bon Appétit’s 50 Best New Restaurants in America, along with a 4-star rating from The Miami Herald. He later oversaw-managed the Opening of Second location @ The Citadel in North Miami.

In parallel, he continued expanding his influence as R&D Chef for the El Cielo Hospitality Group helming El Cielo Miami and then later moved to Washington DC for 6 months to help open El Cielo DC (which later on won 1 star with the Michelin Guide) .

Returning back to Miami – Chef Raymond Li helped Launch/shaped/lead a variety of Restaurants in Miami including TROPEZON, KAORI, MOLOKO & MAYU MIAMI. He Also made part of the Mandarin Oriental Miami Culinary Leadership Team which later received a 1 Key with the Michelin Guide in 2024. Raymond most recently served as Executive Chef of a private, residents-only restaurant in Bal Harbour, curating highly personalized dining experiences for an elite clientele.

His entrepreneurial heart shined connecting to family and his craft through Li’s Dim Sum — a pandemic-born venture created alongside his father, celebrating tradition, craftsmanship, and the comfort of handmade dumplings and noodles.

Ever evolving, Chef Raymond Li stands at the intersection of culture, creativity, and luxury — honoring his roots while continuously pushing Miami’s modern dining landscape forward.

Today, Chef Raymond thrives as an independent restaurant consultant / culinary innovator / Private Chef— revitalizing menus, systemizing operations, and shaping elevated dining experiences across Miami.