Chef Leo Li was born into a renowned Cantonese culinary family. Nurtured by family‑passed craftsmanship and trained within the Lei Garden culinary tradition, he built an authentic, rock‑solid culinary foundation from his early years. His career has spanned key culinary positions at luxury hotels across major Chinese cities. Drawing insights from diverse regional cuisines, he dedicates himself to preserving, refining and modernising Cantonese cooking, developing a holistic culinary philosophy rooted in classic techniques, cross‑regional perspectives and thoughtful innovation.