About Me

Raymond Li, born and raised in Miami, Florida, is of Chinese, Colombian, and Cuban descent in which is reflected in his passionate, avant garde and precise approach to Modern Asian Cuisine.

He graduated from Le Cordon Bleu in 2013 and quickly began working for some of the best kitchens in Miami, particularly The Ritz Carlton, Zuma and Matador Room by Jean-Georges at The Edition Hotel under Chef Jeremy Ford.

In 2017, he was presented with an opportunity to “Stage” 3 months at “Benu” (3 Michelin Stars, # 47 on the Worlds50Best list) in San Francisco with Chef Corey Lee and a few months later flew to Paris, France in were he had the opportunity to stint for a month at “L’Atelier de Joel Robuchon” in Saint Germain. He returned to Miami at the end of 2017 and helped shape the kitchens of One Door East and Valentinos in Ft. Lauderdale. February of 2018 he departed Valentinos and took a Sous Chef position in a small Chinese restaurant in Wynwood named “Palmar”.

He quickly made Palmar his home and in a couple months was appointed Executive Chef. Few months after Becoming Executive Chef, “Palmar” was named one of “BON APPETIT’s” 50 Best New Restaurant in the US. Shortly After, Chef Ray received 4 stars (highest rating) with the Miami Herald in his 1st year of being an Executive Chef. Chef Raymond Li acted as Corporate Chef for El cielo hospitality group but recently departed to focus on his new family business, Lis Dim Sum.

Li’s Dim Sum by was created by Chef Raymond Li & His Father, Raymond Li Sr, during the COVID 19 pandemic amidst adversity, Offering traditional & modern handmade dumplings/siumais, noodles, and more.