Today we’d like to introduce you to Raymond Li.
Raymond, can you briefly walk us through your story – how you started and how you got to where you are today.
Born and raised in Miami, FL. Cooking for almost 7 years now.
In 2008, I Was threatened at a party with a gun by a childhood friend. Lost in the world at a young age, I took matters in my own hands and retaliated by committing a drive by shooting. Thank god, No one was injured. The gentlemen that threatened me with the gun, called the police and I was arrested the next morning. No bond. I did 8 months in TGK correction center until I transferred to Florida State Prison. My Lawyer did a great job and I was released in 2009. Ever since then I was committed to do a 180 degree change with my life. Started as a busser working until I moved to Expediter and that’s where I figured I wanted to cook. I would helped the line cooks when we were busy and then one day, I just stayed behind the line. So many people started to tell me to go to culinary school but I never paid any mind. Until one day, I heard it for the last time and decided to go professional with my culinary career. I attending le cordón bleu in 2014 & graduated 2016. I worked at small mom and pop restaurants and meal delivery programs until I got hired by The Ritz Carlton (Bal Harbour). Year later I transferred to Matador Room by Jean Georges working under Chef Jeremy Ford. I joined his matador room crew a couple weeks after he won Top Chef. Worked at Zuma with Chef Albert Diaz who took me under his wing. I went to in SF at “Benu” By Corey Lee to learn, work and experience 3 Star Michelin level. I worked there almost 2 month with a job offer but rejected it due to my mother’s illness. When returning back to the states, I was offered a Crudo Chef Job by Chef Albert Diaz at “One Door East” in Fort Lauderdale. During a 1 year span, Chef Albert & I created over 300 recipes/specials. 6 months into the position I was offered the Sous Chef Position. 6 Months after, I was offered the Sous chef position at “Valentino Cucina Italiana”. During my time at one door east, I was given the opportunity by a close friend to go learn/work in Paris & the Prestigous “L Atelier De Joel Robuchon” (Saint Germain – 2 Star Michelin). After my time, I brought back The Sous Chef of “L ‘Atelier” and we did a 14-Course tasting menu at Valentinos Cucina Italiana”… I came on board to Palmar Miami in the end of February 2018.
I have dedicated my life in helping others change their lives, and being an example to many that there’s is still opportunity after incarceration.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Definitely wasn’t. I mean having the felonies in the record it was tough finding jobs. I will be forever grateful to all the people that gave me an opportunity. I never let them down!
My mother almost died due to liver blood clot.
Alright – so let’s talk business. Tell us about Palmar – what should we know?
My father is Cuban-Chinese & Mother is Colombian. I am the Executive Chef of “Palmar Miami” – A Modern Chinese Restaurant with tropical vibes in Wynwood. We are a one of kind concept that focuses on artistic, elevated, Latin Kissed Chinese Cuisine.
Is there a characteristic or quality that you feel is essential to success?
My Perseverance. My Energy. My State Of Mind. My Relentlessness to always push forward.
Contact Info:
- Address: 180 NW 29th St.
- Website: www.palmarmiami.com
- Email: info@palmarmiami.com
- Phone: 3055735682
Image Credit:
Laine Zimmerman. Mario Alzate
Getting in touch: VoyageMIA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
