Executive Chef Robin Li
A native of Mainland China, Robin Li began his culinary adventure in 1992 while working at restaurants and hotels throughout Qingdao, Beijing and Nanjing. In 2000, he immigrated to the United State and joined the US Navy where he served as a culinary specialist. Li quickly rose through the ranks and in 2003 he won a cooking competition led by the US Navy, which afforded him the opportunity to attend a training program at The Culinary Institute of America in Hyde Park, New York. It was during his stint at the CIA that he decided to pursue his culinary degree and work as a chef full time.
In 2005, after leaving the US Navy, Li returned to the CIA to study, and during this time he also became a certified sous chef of the American Culinary Federation. Upon graduation, Li decided to return to China where he opened his first restaurant, a 170-seat steakhouse called Fusion Wine Bar & Grill. A few years later, Li set off to travel to different culinary regions throughout China, where he had the opportunity to stage under a few renowned master chefs.
In 2014, he returned to the US with the intention of opening Secret Chopsticks, which plans to offer diners a new style of Chinese restaurant that transforms “authentic Chinese dishes into contemporary American style creations.”
Secret Chopsticks, located in the Rosslyn neighborhood of Arlington, Virginia at 1850 Fort Myer Drive, 22209, is slated to open in November 2015. The restaurant will specialize in authentic and healthy Chinese recipes that incorporate fresh, locally sourced ingredients whenever possible. Each dish is carefully designed and presented as a balanced plate.