Inati has long been one of Christchurch's most acclaimed restaurants, led by local industry veteran Lisa Levy.
Lisa Levy, co-owner of Christchurch’s Inati restaurant, started life in Hawke’s Bay as part of a food-focused family. She is the great-granddaughter of industrialist Sir James Wattie and her journey into hospitality began when she worked part-time at Wellington’s Dockside restaurant.
Levy and her husband, Simon, opened Inati in 2017. The Christchurch restaurant has since become a local favourite, known for its high-quality and vibrant menu.
As Head Chef, Simon Levy has introduced a range of fine-dining and innovative options on the menu. From working in kitchens from the age to 13 to becoming head chef at Gordon Ramsay’s The Warrington restaurant, as well as at other top London landmarks like Claridges Hotel, Simon Levy has continued to showcase the finest cuisine.
Inati has offered a range of platters on its menu, inspired by earth, land and sea.
“I really enjoy creating dishes for the earth section. Often, when a guest eats one of these plates, they don’t realise there’s no meat contained, nor do they miss it,” he said.
Lisa Levy said the most important advice she received early on in her career was to work hard, play hard and drink wine.
“Well, that was about 30 years ago. That’s still important advice, but I’ve changed it slightly: work hard, have fun, look after yourself, personal well-being is paramount to the success of self, team and family, exercise and of course, still enjoy wine,” she said.
Overseas experience from working in Greece and London allowed her to gain extensive skills in hospitality-specific HR and operations, including a key role at The Connaught Hotel in London. It was here that Levy was mentored by Helene Darozze and Helen McKibbon, who both instilled a thorough work ethic, advised and nurtured Levy, providing her with the foundations that shaped her future career.
She also said her mother, Janine, had been her rock throughout the years.
“She brought us up to be strong and independent as well as teaching us the work ethic I have today, which is to never give up.”
The industry has changed enormously since Levy joined. She said that it has recognised the importance of people and teamwork now, compared to its former culture that ‘people are replaceable’.
“I think we now recognise and nurture talent in our industry, and have a greater respect of how important a good team is to the success of your business.”
