THE RAY HOTEL, AKIRA BACK 233 N.E. Second Ave., Delray Beach 561/739-1708 akirabackdelray.com
GIOVANNI LEDON
For that special occasion deserving a fabulous meal, look no further than the rich, sculpted teak panels and intimate upholstered banquettes of Chef Akira Back’s namesake restaurant in The Ray Hotel. The Michelin Star-winning chef ’s Delray Beach sensation features his innovative take on modern Japanese dishes blended with Korean-inspired flavors like jeju domi dish, a delectable pairing of snapper sashimi with marinated masago, red sorrel and sweet and spicy chojang sauce. Opened in September 2021, it marks the 18th restaurant for Chef Back, who has locations throughout the U.S., Europe and the Middle East. “I want people to have fun and truly enjoy every experience they have
with us, from the service to the food and the ambience and more,” says Back. His menus are highlighted by quality ingredients— from pure A5 Wagyu to fresh seasonal fish—which are used to create thoughtfully curated menu items specific to the Delray Beach location. “My mother always cooked, and family dinners were very big in my home,” he says. “A lot of the recipes you see on my menu are directly from her or a twist on inspiration from her.” Back’s trajectory in the culinary world—like his cuisine—has been anything but ordinary. He and his family moved to Aspen, Colorado from Seoul, South Korea, when he was 13 years old, which is where his passion for snowboarding began. That passion earned him a place on the international circuit by day and working in Aspen’s top kitchen by night, which is where his other passion—for food—began. For the next seven years he discovered an exhilaration in cooking that rivaled the thrill of the sport he loved. But, between injuries and an eye toward his future, Back reset his sights on a safer career in the kitchen. Despite the drudgery of mopping floors and cutting vegetables in area kitchens, Back eventually worked his way to an executive chef position. In 2008 he opened Yellowtail Japanese Restaurant & Lounge at the Bellagio Hotel & Casino in Las Vegas. Back’s innovative approach to cuisine accelerated his meteoric rise through the culinary world. Not only did he proceed to win several culinary awards, but he became a media darling with appearances on high-profile cooking shows including “Iron Chef America” and Food Network’s “The Best Thing I Ever Ate.” He’s cooked for dignitaries and diplomats, celebrities and presidents, ranging from the Dalai Lama to Bill Clinton. But Back says that for him, his favorite customers are the ones right in front of him. Despite being a Michelin Starred chef and developing a global culinary brand, Back says he feels his life hasn’t changed all that much. If anything, he says, the accolades just motivate him further. As the Akira Back name continues to expand throughout the U.S., London and the Middle East, the acclaimed chef hopes to instill in his customers the same joy he derives from his craft.
Top, Akira Back’s lamb chops; bottom, the Perfect Storm Sushi Rolls
44
delray beach magazine
Healthy food feature MA23.indd 44
march/april 2023
2/3/23 9:59 AM