Adhika Maxi grew up in Indonesia where he developed a passion for food and cooking at the age of fifteen watching his grandmother prepare family meals.

After moving to Australia to pursue a degree in business management and marketing at Curtin University, Max began his culinary journey as a dishwasher and food-runner. After graduation, Max opted for a career in professional cooking instead of enrolling in graduate school.

In 2007, Max attended the French Culinary Institute in New York City. Upon graduation he worked at Restaurant Asiate, Mandarin Oriental, under Chef Nori Sugie. There he learned modern Japanese cuisine prepared using classic French techniques. Later, he worked at Gordon Ramsay’s eclectic American cuisine restaurant, Maze, under Chef Andy Cook.

He made further advancement in his culinary journey when he became a chef de partie at the Michelin 2-Star Restaurant Gordon Ramsay at the London Hotel in New York City, under the guidance of Chef Josh Emmett.

In early 2009, to fulfill his curiosity for Japanese food culture, Max spent several months in Japan and completed various stages at Izakayas and ramen houses in Tokyo and Osaka.