The story of Chef Youssef Akiki begins with a boy from the village of Hrajel, Lebanon who had the passion, dedication, and dream of finding his very own flavors and style as he embarked on a journey through the culinary world.

At the young age of 15, Chef Akiki started this journey in the kitchens of local restaurants, where he worked while studying for his certificate in Hospitality Management. Following his degree, he pursued multiple certifications at Le Centre de Formation Alain Ducasse, CREA formation “Cuisson Sous Vide à Juste Température”, and L’Ecole Nationale Superieure de Patisserie, to name a few. He also took on internships at L’atelier de Joel Robuchon in Paris, Nicolas Le Bec 2 star Michelin in Lyon, De Leest 2 star Michelin in the Netherlands, Pastorale 2 star Michelin in Brussels, MNP Slaughterhouse in Australia, and Hotel de Ville 3 stars Michelin in Crissier – Switzerland.

These experiences opened opportunities for the young chef, who received apprenticeships with some of the most renowned chefs in the industry including Nicolas Le Bec in Lyon, Alain Ducasse, Jacob Jan Boerma, Bruno Goussault, Joel Robuchon, and Jerome Ferrer.

From a small town in Lebanon to some of the biggest kitchens in Europe, Chef Akiki was well on his way to achieving greatness, which took off in 2002, when he joined the Intercontinental Hotel Group. There, he was able to develop a career path for himself and gain valuable experience working in reputable restaurants and hotels. Success in this role, saw Chef Akiki leading in the kitchen of top restaurants in Beirut, Lebanon like La Posta, and even in his morning show on the popular channel, MTV Lebanon.

His TV debut did not end there as Chef Akiki was invited to host many national and international live cooking shows. You may have caught him on Tomorrowland in Belgium, Montreal en Lumiere in Canada, the Beirut Cooking Festival, and Horeca, among others.

During this time, and through these experiences, Chef Akiki was working to develop a signature cuisine that was filled with approachable and comforting yet elevated flavors and was quickly becoming associated with him. He was also finding his values and principles as a chef; always campaigning for the inclusion and focus on local and international sustainable food in many of his dishes.  

Having found his flavors, principles, and style, in 2009, he was invited to join Burgundy, a high-end restaurant in Beirut, as the executive chef. In parallel, he was also a managing partner at Oh Bakehouse and Paname, as well as a member of Les Toques Blanches du Monde. While working at Burgundy, the restaurant was listed in Best 50 Discovery for restaurants in the world, and one of the 20 most underrated restaurants in the world on CNN. Chef Akiki was also honored multiple times by the Minister of Tourism in Lebanon and voted as Chef de l’Avenir by l’Academie International de la Gastronomie.

Chef Akiki saw his achievement and influence in the industry as an opportunity to bring about a radical change in his society; he wanted to be more than a celebrity chef. Since 2015, he has been the main culinary consultant for the U.S. Meat Export Federation, delivering hands-on training and know-how for the U.S. beef masterclasses. Since 2019, he has been an active board member in the Syndicate of Owners of Restaurants, Cafes, Nightclubs, and Patisseries in Lebanon. He is also a consultant on introducing innovation to the industrial sector with the United Nations Industrial Development Organization (UNIDO) and was a teacher at Notre Dame University in Lebanon. Chef Akiki was also a Jury Panel for the Africa and Middle East Regional Finals of St. Pellegrino Young Chef 2020. In 2021, he joined The World Master Chef Society, which is a union of talented professionals who are dedicated to advancing the culinary arts and beyond, something Chef Akiki feels strongly about.

Today, he is the owner and manager of Kitchen Backstage Company, a boutique F&B consultancy firm that provides consulting, advisory, training, and development, tailored for the hospitality industry. He is also the founder of brût, a seasonal food destination that offers a unique eating experience of Levantine cuisine in a farm-to-table concept. Chef Akiki is also Chef Partner in Butler’s Table in Batroun. Looking ahead, you can expect to see more unique concepts, delicious flavors, and significant industry movements from this Chef who does not intend to hang his apron up anytime soon.