Passion and determination have always distinguished Youssef Akiki’s culinary journey.
After attending many trainings with international institutions like L’Atelier of Joël Robuchon and l’Ecole Nationale Supérieure de La Pâtisserie in Paris, as well as several acclaimed chefs like Nicolas Le Bec in Lyon, Michelin-starred Chef Alain Ducasse, three Michelin-starred Chef Jacob Jan in Netherlands, two Michelin-starred Chef Bart De Pooter in Belgium, and more, his “haute cuisine” approach and unique techniques and methods earned him a place at several reputable restaurants and hotels. He became the executive chef of Burgundy and a managing partner at Paname restaurant.
Youssef was honored several times from the Minister of Tourism in Lebanon and voted as Chef de l’Avenir by L’Académie Internationale de la Cuisine.
Today, he is the owner and manager of Kitchen Backstage Company, a boutique F&B consultancy, and the creator of Brût restaurant, a one-of-a-kind farm-to-table concept offering experiential Levantine cuisine.