Mylo Levin first tried his hand in a kitchen at 17 years old, and quickly understood that this discipline was his true calling.

Everything started with a first job at the restaurant La Méditerranée (place de l’Odeon, Paris). The young chef would then go on to work in various Parisian establishments, including the venerable kitchen of Le Meurice, Alain Ducasse's three-Michelin-star gastronomic temple within the eponymous 1st arrondissement hotel. For two years, Mylo trained alongside Christophe Saintagne, eventually following him as sous-chef for the opening of Saintagne's signature Paris restaurant, Papillon.

Following stints as chef de cuisine in Paris and later in Los Angeles, Mylo’s next adventure arrived in 2021 while making a stopover on France’s subtropical Mediterranean island, Corsica. Immediately taken with this relatively off-the-grid paradise, Levin decided to make the stopover permanent and now cooks at La Table de la Villa Calvi, offering a refined Mediterranean cuisine to those lucky enough to join him at the table.