Chef

Max Levy

The American is one of Hong Kong’s culinary elite. Having grown up in Seattle, he started cooking when he was just 12 years old. At the age of 17, he began to explore the world of gastronomy and worked for some of the best sushi restaurants in the world – in Tokyo, New York and elsewhere. Levy is not only an excellent chef, but a talented entrepreneur too; since 2009, he has also been operating successfully in Beijing. In 2015, he moved to Hong Kong and opened Okra, a modern Japanese izakaya. He also runs a delicatessen and has his own sake produced in Japan, which is left to carefully and slowly ferment for three years. “I’m constantly trying to maintain a balance between my job as a chef and the obligations of a restaurant owner,” says Levy about his exciting juggling act.

Website Okra

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