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beijing-mini-mapMax Levy
Chef Max Levy was born and raised in New Orleans, where his grandfather taught him to cook gumbo at a tender age. By 12, he was working in his first kitchen, and after stints on an eel farm and as a tuna handler, Max stormed the sushi kitchens of New York. As the only non-Japanese sushi chef at Sushi Yasuda, he earned three stars from The New York Times. In 2009, after moving to Beijing, he opened Apothecary Cocktails & Dining, bringing creole-tinged fare to China. From 2009 to 2011, he was Time Out Beijing's Chef of the Year while heading up the kitchen at the late Bei. Today, Levy owns Traitor Zhou's Kaifeng Nonkosher Delicatessen in Beijing's arts district, and is poised to open Okra, a sushi and cocktail bar. Photo: Gregory Boyd/Courtesy of Max Levy
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