Akira Back
Akira Back | |
|---|---|
| Born | Sung Ook Back 1974 Seoul, South Korea |
| Occupation(s) | Chef, entrepreneur |
| Years active | 1993–present |
| Known for | Japanese-Korean fusion cuisine, Michelin-starred restaurant Dosa |
Overview
Akira Back (originally named Sung Ook Back, born 1974) is a Korean-American chef and entrepreneur acclaimed for his pioneering approach to Japanese-Korean fusion cuisine. He oversees an international collection of 28 dining establishments, including the Michelin-starred *Dosa* located in Seoul. His cooking philosophy blends classic culinary methods with contemporary elements, influenced by his past as a professional snowboarder.
North America
- Yellowtail by Akira Back – Las Vegas (Bellagio Hotel & Casino)
- Akira Back – Toronto (Bisha Hotel)
- Akira Back – Delray Beach (The Ray Hotel)
- ABSteak – San Francisco (Union Square)
- ABSteak – Beverly Hills (Beverly Center)
- Lumi Rooftop by Akira Back – San Diego (Gaslamp District)
- Salt & the Cellar by Akira Back – Orlando (Ette Hotel)
- Norikaya – Los Angeles (K-Town)
South America
- Akira Back – Aruba (St. Regis Hotel)
Europe
- Akira Back – Paris (Prince de Galles Hotel)
- Akira Back – London (Mandarin Oriental Hotel)
- Dosa – London (Mandarin Oriental Hotel)
Middle East
- Akira Back – Dubai (W Hotel)
- Akira Back – Riyadh (Diplomatic Quarter)
- Namu – Riyadh (Esplanade)
Asia
- Akira Back – Seoul (Four Seasons Hotel)
- Akira Back – Singapore (JW Marriott)
- Akira Back – Bangkok (Marriott Marquis)
- ABar Rooftop & Lounge – Bangkok (Marriott Marquis)
Africa
- Akira Back Rooftop – Marrakech
Early life
Born and raised in Seoul, Korea, Back’s initial pursuit was baseball until his family moved to the United States in 1989, settling in Aspen, Colorado. At age 15, he dedicated seven years to professional snowboarding while simultaneously working in Japanese eateries to support himself financially. This dual experience inspired him to pursue formal culinary education at The Art Institute in Colorado.
Culinary career
Following his snowboarding career, Back enrolled at the International Culinary School at The Art Institute of Colorado. He began his culinary journey in 1993 as a sushi prep chef at Kenichi in Aspen and subsequently contributed to opening Kenichi branches in Austin and Kona, Hawaii.
In 2008, he inaugurated Yellowtail Japanese Restaurant & Lounge at the Bellagio Resort & Casino in Las Vegas, which became known for signature dishes such as Bigeye Tuna Pizza and Maine Lobster Carpaccio.
His restaurant Dosa was awarded a Michelin Star in 2017. Since then, he has grown his brand globally with Akira Back venues across the United States, UAE, and South Korea.
Iron Chef
Chef Akira Back appeared on Iron Chef America in 2008, competing against Iron Chef Bobby Flay in the episode titled "Flay vs. Back," where spinach was the featured ingredient. This competition showcased his inventive Asian-inspired cuisine and enhanced his professional standing.