February 20-24, 2019 Miami Beach
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Li Raymond e1536260293859 400x400 - Li, Raymond

Raymond Li

Chef Raymond Li joined Palmar in March of 2018 as the sous chef and in the short period of four months was promoted to Chef de Cuisine and then to Executive Chef, his current role. Born and raised in Miami, Fl, he is of both Chinese and Colombian descent which reflects in his passionate yet precise approach to Chinese cuisine. He graduated from Le Cordon Bleu in 2013 and quickly began working for some of the best kitchens in town, particularly The Ritz Carlton, Zuma and Matador Room at The Edition Hotel. In 2017 and... READ MORE

Chef Raymond Li joined Palmar in March of 2018 as the sous chef and in the short period of four months was promoted to Chef de Cuisine and then to Executive Chef, his current role. Born and raised in Miami, Fl, he is of both Chinese and Colombian descent which reflects in his passionate yet precise approach to Chinese cuisine. He graduated from Le Cordon Bleu in 2013 and quickly began working for some of the best kitchens in town, particularly The Ritz Carlton, Zuma and Matador Room at The Edition Hotel. In 2017 and seeking to improve his skills from the best he staged at Benu in San Francisco under Corey Lee and immediately after at L’Atelier de Joel Robuchon in Paris. He returned to Miami in late 2017 and helped shape the kitchens of One Door East and Valentinos in Ft. Lauderdale.

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