Adhika Maxi grew up in Indonesia, Singapore and then Australia, where he began working as dishwasher and food-runner at the age of 15. After graduating from Curtin University, Australia with a business degree, Max decided against graduate school and opted for a career in professional cooking.

He attended the French Culinary institute in New York City in 2007and worked at various high end restaurants such as Asiate, Maze and Gordon Ramsay’s restaurant at London Hotel New York. In 2009, fulfilling his curiosity for street food culture, he completed various stages at Izakayas and ramen houses in Tokyo and Osaka.

Since 2010 Max has operated a successful private dining service, AMKC Private Dining, alongside award-winning pastry chef Karen Carlotta to the city’s high-end clientele. They then ventured to open a highly successful American Brasserie called Union Brasserie, in Plaza Senayan and Pondok Indah.