Adhika Maxi grew up in Indonesia, Singapore and then Australia, where he began in the professional kitchen as a dishwasher and a 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.
Max attended the French Culinary institute in New York City in 2007 and started working at Restaurant Asiate, Mandarin Oriental, under Chef Nori Sugie,
where he learned modern Japanese cuisine done with a twist of classical French techniques. Then Gordon Ramsay’s Maze eclectic American cuisine under chef
Andy Cook.
Max then was given chef de partie postition by Gordon Ramsay at the Michelin 2 Stars Restaurant Gordon Ramsay at the London Hotel, New York under
the guidance of Chef Josh Emmett for the next 2 years.
In 2009, fulfilling his curiosity for street food culture, he completed various stages at Izakayas and ramen houses in Tokyo and Osaka.
From a young age Max developed a passion for food and cooking by watching and helping his grandmother in the kitchen. In his spare time he
can be found exploring authentic Asian flavors around New York’s Chinatown and East Village.

Since 2010 Max provides private dining service, AMKC Private Dining, alongside award winning pastry chef Karen Carlotta to the Jakarta’s top-tier entrepreneurs,
celebrities, socialites and passionate foodies.

Together AMKC are the chef owners of Union Brasserie, an American brasserie with a twist at the prestigious Plaza Senayan courtyard (est 2011) Pondok Indah Street Gallery (est 2013) Union Deli Central Grand Indonesia  (est 2014).

His latest project in 2016  is AMKC ATELIER, Plaza Indonesia, Stands for chef owners, Adhika Maxi and Karen Carlotta of Union Brasserie and Deli,
reflects an utmost attention to boutique dining. Founded by the duo of culinary trendsetter and patisserie genius, AMKC Atelier is the personal realization of
their longstanding desire ever since starting their journey in the Indonesian culinary world.
Chef Adhika Maxi earned his peers' respect due to his extraordinary cuisine, playfully juxtapositioning local and western ingredients and techniques.
His menu is an eclectic modern interpretation of what they themselves liked to eat when they were growing up, soul food of sorts.
The menu changes regularly with a heavy emphasis on seasonality, delivering a unique experience every visit. A selection of hand-picked wines are also available,
complimenting Chef Adhika Maxi’s sophisticated menu.