Akira Back


Overview

Akira Back is a Korean-American chef and restaurateur known for his innovative interpretations of Japanese and Korean cuisine. He operates a global portfolio of 28 restaurants, including the Michelin-starred *Dosa* in Seoul. His cuisine blends traditional techniques with modern influences, reflecting his adventurous background as a former professional snowboarder.

Restaurants

North America

  • Yellowtail by Akira Back – Las Vegas
  • Akira Back – Toronto
  • TONO by Akira Back – Toronto
  • Akira Back – Delray Beach
  • ABSteak – San Francisco
  • ABSteak – Beverly Hills
  • Lumi Rooftop by Akira Back – San Diego
  • Salt & the Cellar by Akira Back – Orlando
  • Norikaya – Los Angeles

    South America

  • Akira Back – Aruba

    Europe

  • Akira Back – Paris
  • Akira Back – London
  • Dosa – London

    Middle East

  • Akira Back – Dubai
  • Akira Back – Riyadh
  • Namu – Riyadh
  • TONO by Akira Back – Doha, Qatar

    Asia

  • Akira Back – Seoul
  • Akira Back – Singapore
  • Akira Back – Bangkok
  • ABar Rooftop & Lounge – Bangkok
  • ABSteak & ABar – Jakarta

    Africa

  • Akira Back Rooftop – Marrakech

    Early life

Back was born and raised in Seoul, Korea. He took a serious interest in baseball at a young age, but his baseball career ended shortly afterward when his father’s business took the family to the U.S. in 1989, eventually settling in Aspen, Colorado.
At age 15, Back began his snowboarding career and spent 7 years on the professional snowboarding circuit. He appeared in various extreme sports movies. During the same period, he worked at local Japanese restaurants to supplement his earnings. This motivated him to pursue a culinary career. He enrolled at The Art Institute in Colorado to study at the International Culinary School.

Culinary career

After ending his snowboarding career, Back went on to study at the International Culinary School at The Art Institute of Colorado. In 1993, he began his first culinary job working at Kenichi in Aspen as sushi prep cook. He was later recruited to Kenichi in Austin, Texas and then in Kona, Hawaii, where he worked as the opening chef.
In 2008, Back debuted Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino in Las Vegas. Featured dishes include Bigeye Tuna Pizza and Maine Lobster Carpaccio.
In 2017, Back's Dosa earned a Michelin Star. He has opened restaurants under his name, Akira Back, in different countries such as the US, Canada, UAE, and South Korea.

Iron Chef

In 2008, Chef Akira Back appeared on the television show Iron Chef America, competing against Iron Chef Bobby Flay. The episode, titled "Flay vs. Back," featured a culinary battle with spinach as the secret ingredient. Chef Back showcased his innovative approach to Asian cuisine, further elevating his profile in the culinary world.