With over 20 years of experience, Li brings a refined fusion of French fine-dining techniques and traditional Cantonese cuisine. His background includes key roles such as sous chef at L’Atelier de Joël Robuchon, chef de cuisine at Whisk, L’Envol, and Feuille (which earned a Michelin star shortly after opening). At JEE, he collaborates with veteran Cantonese master Chef Siu Hin-chi (of the two-Michelin-starred Ying Jee Club) to reimagine classic local flavors with creative, seasonal, and locally sourced ingredients, blending subtlety from French methods into modern Cantonese dishes.