Roger Li is behind some of Pittsburgh’s most inventive restaurants. From the speakeasy izakaya vibe of Umami to the bustling dim sim platters and conversation in The Parlor to the unique bottles and clinking glasses at Allegheny Wine Mixer, Li is a multitalented chef and restauranteur Pittsburgh is lucky to have. We gave him a set of questions from the Proust Questionnaire, a no-frills way to get to the heart of what makes any artisan tick, culinary masters included. Get to know the man behind the dumplings and sushi a little better with these questions.
Proust Questionnaire with Chef Roger Li
Your favorite qualities in a restaurant or chef?
I love how restaurants keep it fresh and simple, showcasing ingredients and culinary skills.
Your strongest characteristic as a chef?
I love utilizing everything in the ingredients I use and not wasting anything.
One word or phrase to describe your restaurant?
Fresh.
What inspired you to become a chef?
My love of food and how food brings people together.
What do you appreciate most in your sous chefs?
My chefs are eager to learn and I love their passion for what I do.
Your favorite ingredient?
Soy sauce.
Your idea of a great evening out?
Going out with my wife and trying multiple restaurants.
Your guilty pleasure meal?
Philly cheesesteak.
If you weren’t a chef what would you be?
I think I would be a good surgeon…lol.
What’s the best meal you’ve ever had?
My grandma’s braised stuffed duck
If you could make a dinner reservation anywhere in the world, where would it be?
Story by Emma Riva
Photography by Laura Petrilla
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