Portrait of Irene Li
i. Biography
At Cornell University, Irene Li built the framework that would later define her work in Boston: ethically sourced food, fair and transparent employment practices, and sustainably sourced Chinese-American cuisine. In 2012, that approach moved into the city’s restaurant scene through Mei Mei Street Kitchen, and in 2013 through Mei Mei Restaurant, marking the shift from school to ownership and into the kitchen she would later lead.
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Coming Up
Cornell University gave Irene Li the training ground before Boston’s food scene became the setting for her first ownership roles. As co-founder of Mei Mei Street Kitchen in Boston (from 2012) and co-founder of Mei Mei Restaurant in Boston (from 2013), the work moved from concept to operation without losing the standards that shaped it. Since 2020, she has also been co-founder of Project Restore Us, and since 2022, co-founder of Prepshift. Those roles extend a career organized around entrepreneurship and purpose.
Where They Are Now
Since 2018, Irene Li has served as chef and operator at Mei Mei, where the food is tied to sustainably sourced Chinese-American cuisine. The business continues to reflect the same operating priorities that shaped her earlier ventures: ethical sourcing, fair and transparent employment practices, and a view of hospitality that reaches beyond the plate. Her current work keeps the emphasis on food, operations, and workplace standards. Taken together, those roles show a career that moved from founding a kitchen to building a business around it.
Signature
Irene's signature dishes include Perfectly Good Food.
Honors
Irene's honors include James Beard Leadership Award (2022) and James Beard Foundation Rising Star Chef finalist.
FAQ
Asked of Irene
What is Irene Li's current role?
As of 2026, Irene Li is Chef and operator.
Where did Irene Li train or study?
Irene Li trained at Cornell University.
What recognition has Irene Li received?
James Beard Leadership Award (2022).
The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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