Albert Li

Chinese Executive Chef

"There is no end to cultivating craftsmanship. There will be milestones along the way, but there is never a best. The original intention of constantly pursuing better remains unchanged."

Four Seasons Tenure

Since 2022
First Four Seasons Assignment: Current

Employment History

Imperial Treasure Fine Chinese Cuisine Hongqiao Shanghai; Imperial Treasure on the Bund

Birthplace

Guangxi, China

Languages Spoken

Cantonese, Mandarin

Born in Guangxi and richly influenced by authentic Cantonese cuisine, Albert Li's passion and talent were clear from the very beginning of his early years in culinary arts. Kicking off his culinary journey in Guangzhou, he built an authentic and solid culinary foundation of Cantonese cuisine, from a very savvy chef with decades of experience in the "Military Academy of Cantonese Chefs," Lei Garden Hong Kong. Chef then moved on to high-end Cantonese restaurants in Beijing and Shanghai, where he developed a deep understanding of Chinese fine dining. Before joining Four Seasons Hotel Tianjin, he was the executive chef at the Michelin two-star Imperial Treasure in Shanghai - indeed a great accreditation.

Albert believes deeply that constant reflection is essential for an outstanding chef, who strives to always push himself to a higher level. With these principles at his core, Albert earned two stars for his work at Imperial Treasure Shanghai. With more than 15 years of profound culinary and kitchen management experience, Albert leads the Chinese culinary team to create the next level in Jin House, which has established Black Pearl One Diamond for seven consecutive years.

Reveling in the fresh ingredients of Tianjin and Bohai Bay, Albert enjoys exploring local and regional ingredients to incorporate into his sophisticated cooking techniques. His philosophy focuses on keeping dishes authentic and infusing the classics with a modern twist.