The Akira Back brand is a diverse collection of restaurants and lounges across the globe, celebrated for inventive cuisine, vibrant social settings, and elegant surroundings. Each venue is designed to offer more than just a meal, delivering a dining experience that feels memorable, engaging, and refined. The brand’s mission is simple: to create unforgettable moments for guests by redefining modern dining through distinctive dishes and genuinely service.
Founder Chef Akira Back was born in Seoul and began his professional life in a very different arena. A former professional snowboarder, he featured in extreme sports films and earned recognition from leading industry publications. After retiring from the sport, he redirected his passion, creativity and sense of adventure towards the culinary world.
Chef Akira has since built an international reputation for his bold, contemporary approach to Japanese cuisine, layered with global influences and artistic flair. Today, he operates 28 locations in major cities, including Paris, Hong Kong, Dubai, Beverly Hills, Singapore, London, San Francisco, Riyadh, Toronto, Seoul, and Jakarta. With plans to open 10 more restaurants over the next two years, including in Rome, Taipei, and Florence, the Akira Back brand continues to strengthen its global footprint, bringing its distinctive style of dining to audiences around the world.
Chef Akira also joins the judging panel for Exquisite’s Best Restaurants & Bars 2026.
E: Your journey into the kitchen was unconventional. What first drew you to cooking?
A: I would love to say that I dreamt of being a chef as a child, but I didn’t. I always played sports and was an athlete in both baseball and snowboarding. Once my athletic career ended, I decided to give the restaurant industry a try, and at first didn’t like it. Over time, it grew on me, and I learned to utilise my creativity and passion in cuisine like I previously did with sports.
E: How have your Korean roots influenced your culinary identity today?
A: A lot of my recipes and influence in my cuisine come from my childhood in Korea and my mother’s homemade recipes. I am also American and have travelled over the world, so I have a global influence on my cuisine as well.
E: From your first restaurant to a global portfolio, what has been the biggest learning curve?
A: Every restaurant, city, team, country, and market are all different. Every location requires its own unique challenges and successes, which keep things exciting and always.
E: How would you define your cooking philosophy in a few words?
A: I like to stay true to traditional technique while adding my twist and style to the flavour and uniqueness of a dish.
E: When creating a new dish, what usually comes first: technique, flavour, or memory?
A: It can be any of those things and more when drawing inspiration. Even hearing a sound, for example, can create an idea that turns into something amazing in the future, so I am always aware of things happening around me and using any life experience as an inspiration.
E: How do you maintain consistency and creativity across your restaurants worldwide?
A: I am very fortunate to have a great team of chefs and managers who have worked with me for years. They really understand the level of cuisine and service we expect to deliver to our customers.
E: Is there a dish that represents you best?
A: 48-hour short rib, as this is a recipe from my childhood and my mother’s cooking. It is a bit sweet and salty for a good balance, which I also try to live my life by.
E: What keeps you inspired?
A: Curiosity. I find inspiration in small, unexpected moments.
E: What excites you most next?
A: Spending time with my daughter and watching her grow and succeed brings me the greatest joy.
HIGHLIGHTS
- Wagyu pizza
- Hanwoo (dessert)
- Snow Flower Kkotsal (boneless short rib)
Exquisite Taste Volume 50
Akira Back
IG: @chefakiraback
