Lee Li

Four Seasons Tenure

• Since 2026
• First Four Seasons Assignment: Current

Employment History

• Mandarin Oriental Shenzhen; Andaz Shenzhen; Jumeirah Nanjing; La Parisienne Shanghai

Birthplace

• China

Languages Spoken

• Chinese, English

Lee Li’s pastry career started in Suzhou in 2016, when he enrolled at Wangsen Pâtisserie Academy. His time in Jiangnan gave him a deep appreciation for fine technique and local flavors. From the start, he believed that a good dessert should tell the story of its ingredients and its origins—not just show off skill.

Over the years, Lee worked with leading luxury hotel brands including Jumeirah, Andaz, and Mandarin Oriental, moving from Nanjing to Shanghai and then to Shenzhen. He saw and helped shape the growth of high-end hotel dining in China. As Pastry Chef at Mandarin Oriental Shenzhen, he ran the pastry kitchen, led the team, and created seasonal menus and themed afternoon teas that guests loved. He is especially skilled in chocolate sculptures and bonbons. He also represented China at the Asian Youth Pastry Competition and won a bronze medal, which put him on the map as a rising talent.

Lee’s cooking philosophy is simple: desserts should be both beautiful and meaningful. He takes inspiration from local and seasonal ingredients, while keeping up with global pastry trends, so each creation pleases the eye and the palate. To him, a dessert should stand out on its own—a taste that people remember.

Now Lee has returned to Suzhou to join Four Seasons Hotel Suzhou. He brings his international experience back, offering guests a refined dessert experience that blends global sophistication with the gentle charm of Jiangnan.

Outside the kitchen, Lee enjoys photography, especially capturing the beauty of pastries. He also likes visiting dessert shops and markets in different cities to find new ideas. In his free time, he shares his latest creations with friends, enjoying good company and sweet treats while constantly improving his craft.