Alumni Video Series: Meet Tommy Li

Tommy Li graduated from Le Cordon Bleu Australia in 2024 with an Advanced Diploma of Hospitality Management in Cuisine. Today he shares his incredible journey - from being a successful racecar driver in Shanghai to an emerging restaurateur in Melbourne.

Growing up in a family where entrepreneurship was a way of life, Tommy was destined for success.

“Most kids back in primary school were putting down astronauts, scientists and doctors… I put down businessman when I was in 3^rd grade, and I have stuck with it ever since,” he recalls.

His entrepreneurial spirit led him to establish a finance company in Shanghai while also owning a restaurant with one of Asia’s largest indoor go-kart tracks.

His passion for racing, deeply rooted in family tradition, flourished alongside his business ventures.

“I was competing with professional drivers while running my businesses,” he explains.

His racing career took off after he participated in a BMW-sponsored competition, earning a week of training at the iconic Nürburgring.

After returning from Germany, he and his friend founded "Johnnie Boyz Racing," achieving significant accolades including a championship title in 2016.

However, the demands of balancing a racing career with family life and growing business commitments became overwhelming.

The network and insight provided by the teachers has been top notch and the chefs who are teaching are without a doubt the best.

In 2016, he made the difficult decision to step back from racing to focus on family and a new chapter in real estate development in Sydney and Melbourne.

But with the onset of the COVID-19 pandemic and the inability to travel, he found himself grounded in Melbourne with little to no work.

This is when he seized the opportunity to pursue culinary arts, realising his previous experience owning restaurants could be enhanced through formal training.

“I felt like entering a proper program would help me understand the business even more,” he says.

His time at Le Cordon Bleu was transformative, particularly appreciating the network and insights offered by his chef lecturers.

“I enjoyed Basic the most because mastering the basics makes everything else easier.”

During the rigorous Cuisine program, Tommy enjoyed making sauces and says the process was oddly similar to making ramen broth.

“Chef Barry said something along the lines of ‘don’t just think about opening fine dining… some of the best successful food businesses are single product menu’ and that really clicked with me,” he says.

During his studies, he was constantly trialling recipes and thinking about a business venture that would sell a single product. Enter Snow Monkey Ramen.

His first ramen eatery opened in October of 2023 and a second location in the CBD opened around a year later. He is now looking to open a third branch due to incredible demand.

His commitment to consistency led him to establish a central kitchen dedicated to prep work, dramatically improving workflow and product quality.

With the foundation laid at Le Cordon Bleu, he is poised for even greater success in the culinary world, embodying the spirit of resilience and determination that drives true achievement.

“If you are looking for the best, Le Cordon Bleu is the way to go,” he says.

“The network and insight provided by the teachers has been top notch and the chefs who are teaching are without a doubt the best.”

Looking for a career in culinary arts? Explore our programmes today!