Please introduce yourself.
I am Tian Tian Li from Shanghai in China. I studied fine arts and continued my artistic education at the École Nationale Supérieure des Beaux-Arts in Paris completing advanced studies at the Global Private Equity Institute of Tsinghua University. The fusion of art and business taught me how to build a brand world through the lens of aesthetics.

In 2019, I founded Shanghai Tanlue Trading Co Ltd and launched the high-end caviar brand “Ramesses II”. In 2023, I was honoured with the Forbes Young Entrepreneur Award, and our company received the Global ESG Aquaculture Award. Today, Ramesses II has become an international symbol of China’s premium caviar culture, with long-term collaborations with brands and institutions such as Ferrari, Rolls-Royce, Deer Jet, LVMH, Dior, the Cannes Film Festival, the Chaîne des Rôtisseurs, and numerous Michelin-starred restaurants and luxury hotels.

Have you always wanted to work in your current industry?
Yes. To me, caviar is not just a delicacy it is a cultural expression. It embodies time, craftsmanship, and a refined attitude toward life. Through Ramesses II, I hope to introduce Chinese brands to the world and help redefine China as a new tastemaker in global luxury cuisine.

In your opinion, what is the greatest challenge in managing a business in China?
The biggest challenge lies in balancing cultural identity with market rhythm. Building a luxury brand in China requires meeting international standards whilst cultivating cultural confidence. We want the world to recognize “luxury made in China”, at the same time we want consumers to understand that true luxury comes from cultural depth and sustainable responsibility.

How would you describe your leadership style?
My leadership philosophy combines the sensitivity of an artist with the rationality of an entrepreneur. I believe leadership is not about control but about creating space and allowing talented people to shine freely. At the same time, I emphasize systems and standards to ensure that every touchpoint of our brand reflects consistent aesthetics and values.

What do you consider your greatest contribution to your company?
My greatest contribution has been giving the brand a soul. We are not merely offering a premium product; we are conveying a refined lifestyle. In just three years, Ramesses II entered the international market not only because of our quality but also because we redefined the language of Chinese luxury through caviar.

What do you enjoy most about teamwork and your role?
I love the spirit of co-creation. Every team member is encouraged to express their aesthetic and perspective, keeping our brand’s creativity alive. In my view the luxury industry is not about fast consumption, but slow artistry. A dialogue with time itself.

How did you learn about the Chaîne des Rôtisseurs, and why did you decide to join?
I first learnt about the Chaîne des Rôtisseurs during an international culinary and cultural exchange event. I deeply resonate with its philosophy of respecting ingredients, honouring craftsmanship, and preserving culinary heritage. These ideals align perfectly with Ramesses II’s commitment to sustainable aquaculture and “taste diplomacy”. Joining the Chaîne des Rôtisseurs represents an important step toward global cultural collaboration for our brand.

How long have you been a member?
I joined as a Dame de la Chaîne in 2017 and have been actively involved in the Bailliage of Shanghai. This led to the honour of a promotion in 2022 to the grade of Vice-Chargée de Missions.

Do you enjoy your time with the Chaîne des Rôtisseurs? What do you particularly appreciate?
Absolutely. Each event feels like a feast for the senses and the soul. I especially enjoy connecting with chefs, artists, and entrepreneurs from around the world. Their creativity and passion remind me that gastronomy is culture in its most inspiring form.

Are you aware of the Chaîne’s global network? Do you plan to make use of this community?
Of course, the Chaîne’s global network is a window for cultural exchange. In the future, I plan to co-create meaningful events with members around the world. Using the dining table as a stage for Sino-French cultural dialogue and making caviar a new language that connects the world.

Finally what message would you like to share with Chaîne members around the globe?
Gastronomy is the gentlest language in the world. It transcends borders, race and time. It unites everyone who loves life. May we continue to use cuisine as a bridge, creating together a more elegant and sustainable future.