Chef Akira Back |
From a baseball player in Seoul Korea, to a professional snowboarder, to a world renowned chef, it sure has been an interesting journey for this unconventional and dynamic Korean. Life took a dramatic turn for Akira Back when he was 15 years old and his family moved to Aspen Colorado, where his father worked for the well known water resistant fabric brand Gortex. He did not speak any English and initially found it difficult to adjust to a new culture.
Time was now right for Akira Back and his Light Group to expand to new regions and India happened to catch his attention. “It has been a challenging task to run the Akira Back restaurant in Delhi mostly in terms of sourcing the ingredients” , said Chef Back . However he is more than happy with the way the restaurant has shaped up, and its success in a short span of time has exceeded his expectations. “The team of Chef Kurt Nygren, Chef Jason and the Indian cooks, has done a marvellous job in executing my vision”, expressed a visibly proud Chef Back.
Eringii Mushroom served on a bed of Edamame Risotto |
The cuisine at Akira Back is Classical Japanesewith a Korean twist, giving us a glimpse of the chef’s Korean American heritage. All the proteins are cooked in the “sous vide” technique which helps the food retain its original texture and appearance, without the loss of excess amounts of fat. A highly recommended dish is the Wasabi Pepper Tenderloin, served with a potato mash, asparagus and mushrooms.
Wasabi Pepper Tenderloin |
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