Akira Back brings his sense of adventure and creativity into every dish.

Michelin Star Chef Akira Back continues to expand his global portfolio with twelve restaurants currently open and an additional twelve with scheduled opening dates thru 2020. Known for his innovative interpretations of Asian fare with American influence, Chef Back’s success is fueled by an impressive 20-year culinary background landing numerous awards and international media attention. Using only the high-quality ingredients and creating a culture of world-class service in a welcoming environment, Chef Back’s restaurants embody classic cuisine continuously featuring innovative dishes that use the finest ingredients from the world’s top purveyors.

Born in Korea and raised in Aspen, Colorado, Chef Back, brings a sense of adventure to his culinary creations influenced by his unique background and training. Before embarking on his career in the kitchen, Back spent his early years as professional snowboarder, appearing in extreme sports movies and garnering praise from the sport’s top trade publications. It was at this time that Back began working at local restaurants to supplement his income. After seven years on the pro-snowboarding circuit, Back realized that he felt the same exhilaration in the kitchen as he did on his board, shaping his decision to pursue a full-time culinary career as a chef.

Chef Back went on to study at the International Culinary School at The Art Institute in Colorado. In 1993, he began working at Kenichi in Aspen as Sushi Prep Cook and was later recruited to Kenichi in Austin, Texas and then in Kona, Hawaii, where he worked as the Opening Chef. Following this, Chef Back had the opportunity to travel and work around the world including destinations in Japan and Europe, studying under top celebrity chefs and industry leaders. It was during this period that Chef Back learned the value of using rare and exotic ingredients. In 2003, Chef Back returned to Aspen to lead the kitchen as Executive Chef of Nobu Matsuhisa’s namesake restaurant. His work continued at some of the finest restaurants in the world until 2008, when he opened his first venture, the famed Yellow Tail Japanese Restaurant by Akira Back at Bellagio Resort & Casino in Las Vegas.

Chef Back’s success and notoriety continued to build. Since opening Yellowtail, Chef Back has been named “Best Chef in Las Vegas” by Las Vegas Weekly. He was awarded the title of “Rising Star” by Restaurant Hospitality (2008) and has had the distinct honor of hosting the prestigious James Beard House dinners (2008, 2010, 2011 and 2012, 2013, 2014 & 2018). Chef Back has also participated in some of the culinary world’s most prestigious events, including Aspen Food & Wine Festival, Pebble Beach Food & Wine Festival and Bon Appetit’s Vegas Uncork’d amongst others. But it was in the Fall of 2017, when Chef Back received his greatest honor to date, the 2018 Seoul Michelin Guide Seoul awarded Chef Back’s famed restaurant DOSA one Michelin star for its excellence in innovative cuisine and service – one of the highest accolades a chef can receive and a true honor for the South Korea native.

In addition to these top accolades, Chef Akira Back has had extensive broadcast experience, appearing on Food Network’s “Iron Chef America,” where he battled Iron Chef Bobby Flay. Chef Back can also be seen on NBC’s “The Today Show,” Food Network’s “Best Thing I Ever Ate,” The Cooking Channel’s “United Tastes of America,” as well as KBS’ “Success Mentor” which airs in Korea.

Today, in addition to Yellowtail, Chef Back’s portfolio includes Kumi Japanese Restaurant by Akira Back at Mandalay Bay, where he is Executive Chef and Partner. Additionally, Chef Akira Back opened his namesake brand Akira Back Restaurants in Toronto, Singapore, Bangkok, Seoul, Jakarta and New Delhi with additional locations opening in San Francisco, Beverly Hill, Bali, San Diego, Dallas, Dubai and second location in Seoul. His newest concepts include AB Steak in Jakarta and ABar in Bangkok.

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