A boundless sense of adventure, Annabel Tan learns, has led Akira Back on an unpredictable journey from a professional snowboarder to an acclaimed chef with an inventive food philosophy.
It is near impossible to categorise chef Akira Back’s food; it’s not solely confined to just one cuisine, but rather, an amalgamation of the South Korean-American’s eclectic background. Born Baek Seung-Woo to South Korean parents in Seoul, he moved to Aspen, Colorado, at the age of 14 and has lived in the us ever since; he is now an American citizen. His formal training as a chef, however, was in classic Japanese cuisine.
“I always want to make food that represents me and my journey from when I was a kid to now,” explains Back, who has over 14 restaurants around the world and counting. “I want to mix all the flavours of my life together.” We are in his namesake restaurant at JW Marriott Hotel Singapore South Beach, which the Las Vegas-based chef is here to check in on. He exudes a laid-back ease, but mid-interview, he suddenly sits up and points a stern finger at me. “Hey! You’ve eaten here before, right?”
Denne historien er fra June 2019-utgaven av Prestige Singapore.
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Denne historien er fra June 2019-utgaven av Prestige Singapore.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Sailing Into A Dream
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Here Come The Sun Seats
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ABSOLUMENT FAB
France's premier fair for fine-art and antiques returns for its third edition inside its new home in the Grand Palais.
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Spheres of Power
Following up on the gold- and titanium-focused Tiffany Titan by Pharrell Williams launch collection, the superstar now turns to pearls for a softer, but no less striking, second act.
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WILD IMAGINATION
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THE RIGHT ANGLES
Twenty-five years after the launch of its last new collection, Twenty-4, Patek Philippe introduces the Cubitus range.
