Host Nicholas Braman interviews Martin Bém, founder of Level 33, the world’s highest microbrewery, about his life path and entrepreneurship in Singapore. Martin moved to Singapore in 1999 as San Pellegrino’s Director Asia, helped grow Western brands as Asian markets opened, then left corporate life after three years to start an agency bringing European brands to Asia, only to be hit immediately by SARS, nearly running out of funds before a partner invested. He later launched his own restaurant concepts despite no operations background, emphasizing quick feedback, humility, and decision-making driven by numbers rather than attachment to ideas. Bém explains Level 33’s concept (fresh beer, serious food, and wine), adapting to trends like cocktails and sustainability, retaining talent through structured HR practices, and navigating COVID without layoffs while reflecting on exits and future health-focused concepts.

Martin's links:

Level33 Website: https://level33.com.sg/ 

Level33 Instagram: https://www.instagram.com/level33_sg/ 

Podcast links:

Spotify: https://open.spotify.com/show/2h9gsrWKH9C1KY1OzR12kr?si=2a4d19970632465f

Apple Podcasts: https://podcasts.apple.com/us/podcast/before-we-get-there/id1775182252

Instagram: https://www.instagram.com/beforewegettherepodcast/

Linktree: https://linktr.ee/nicholasbraman

Website: https://nicholasbraman.com/podcast

00:00 Intro to Martin Bém

04:13 Taking the Leap Abroad

08:34 Building Brands and Ownership

11:26 Learning to Pivot Fast

17:15 Keeping the Concept Evolving

21:21 Coping With Setbacks

31:46 Work Life Balance Reality

36:27 Next Goals and New Concepts

42:48 Social Links and Farewell