How Lifestyle And Quality Produce Attracted Top Chef Simon Levy To Ōtautahi Christchurch
British-born chef Simon Levy and his partner didn’t mean to set up shop in Christchurch. He sat down to tell us how fine produce, life circumstance and a puppy led to the creation of two of the city’s finest venues.
Simon Levy and his wife Lisa had a plan. “We were going to stay in Christchurch for six weeks and then move up to Hawke’s Bay,” says the British-born chef. That was almost 10 years ago.
First, Levy was offered work around the Christchurch area. Soon after, they came across a house they instantly fell in love with. “A week after that we found out we were pregnant with our next child,” says Levy.
A couple of weeks after that we moved into the house and bought a puppy. I was like, ‘Okay, maybe we're not leaving’.”
“A couple of weeks after that we moved into the house and bought a puppy. I was like, ‘Okay, maybe we're not leaving’.”
Ever since doing work experience at a restaurant at the age of 13, Levy’s career path was set. “I was very lucky to find out what I wanted to do at an early age,” he says. “I’ve just carried on cooking ever since.”
Having risen through the ranks while working in London restaurants, including as head chef at Gordon Ramsay’s The Warrington, Levy and his wife were already making plans to open a restaurant of their own prior to moving back to Lisa’s home country of New Zealand. The shared wish was for it to reflect everything they love and enjoy about the hospitality industry – and what they wanted to give back.
The result is Inati, a venue on Hereford Street in central Christchurch, focusing on openness, sharing and showcasing local produce.
The core of the restaurant is a chef’s table which seats 19 diners, though for those who want a more traditional experience there are also smaller, more conventional tables available. The chef’s table’s raised seating means everything happening in the kitchen is on show.
“There's nothing more exciting than when you're eating and actually getting to know the person either next to you or in front of you, someone serving you, whatever it might be,” says Levy. The set up also means people see one another’s food, swap stories and recommendations, and sometimes make new friends. “I guess that’s one of the magical things about Inati,” says Levy. “You watch tables of twos turn into fours, or sixes as people start talking.”
Since the restaurant opened in 2017 Inati has built a strong community, both in its staff and its regulars.
We always said that in order to understand how we were going to open our own place, we needed to know the area and the people,” says Levy. “Inati is built on the journey Lisa and I have had together.”
“We always said that in order to understand how we were going to open our own place, we needed to know the area and the people,” says Levy. “Inati is built on the journey Lisa and I have had together.”
The restaurant is also an extension of the Levy’s home. “We've got people that literally came on the first night that still come every four to six weeks now,” says Levy. “They're very good friends of ours.” Levy also underscores how vital their staff are. “We only do what we do, and as well as we do, because we have a team behind us that believes in our dream and journey who work with us to make it happen.”
That sense of community built on personal relationships even has an impact on the menu.
“I found this lovely older couple who live about 15 minutes away from me who grow Jerusalem artichokes in their back garden,” says Levy. For the last three years, whenever their crop has come in, he’s received a call. At the end of last week, the phone rang and there were 87 kilograms ready to go. Levy went round to pick them all up, then adjusted the menu to suit the windfall. “That's how quick it can change,” he says.
It's similar when truffle season arrives. Levy’s source is again about 15 minutes away – “near where my son plays football. We go onto a truffle hunt every year to try and show the team how it all grows. Then we harvest and bring them back, because you can't expect things to turn up in a packet in a restaurant.”
Early in 2021, the Levys put down deeper roots in Christchurch when they opened Hali Bar and Bistro on Cashel Street. Split over two levels, the venue is inspired by the ocean in both its décor and menu, which boasts sustainable and locally sourced seafood. Hali offers yet another kind of dining experience.
“It’s more that hustle and bustle bistro style,” says Levy. “And really good produce again.”
But the philosophy for both restaurants is simple. “It’s about having fun,” says Levy. “When people come into the restaurant we want them to forget about their troubles and woes, and just enjoy themselves and have a great experience.”
