T HE SEASON
SMALL TOWN CHEF, BIG AMBITION
Born in Hrajel, a small town in Mount Lebanon, Chef Youssef Akiki began his culinary training at the age of 18. To improve his skillset, Chef Akiki headed to Paris for workshops at L’Atelier of Joël Robuchon and l’Ecole Nationale Superieure De La Patisserie. An advocate for sustainable food, here the Chef shares two contemporary Mediterranean recipes served at the newly launched BASKO at Opus by Zaha Hadid
C
hef Youssef Akiki has a wealth of experience under his belt, having apprenticed with the acclaimed Nicolas Le Becin Lyon, Michelin-starred Chef Alain Ducasse, three Michelin-starred Chef Jacob Jan Boerma, De Leest in the Netherlands, Michelin-starred Chef Bart De Pooter at Pastorale in Belgium and Jerôme Ferrer par Europea. Chef Akiki has even hosted national and international cooking shows at Tomorrowland in Belgium, Montreal en Lumiere in Canada and Beirut Cooking Festival to name a few. His approach to Haute cuisine led him to become a member of Les Toques Blanches du Monde, and the Managing Partner at Oh Bake House and Paname restaurant.
Edition 56 / The Pro Chef Middle East
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