Akiki remarkable journey in the culinary world initially began at the tender age of 15, and he rose through the ranks, learning from some of the world’s most renowned chefs, including Alain Ducasse, Joel Robuchon, Nicolas Le Bec and Bruno Goussault. His dedication led him to specialize in gluten- and lactose-free pastry at the Ecole Nationale Superieure de la Patisserie. Eventually, he assumed the role of executive chef at Burgundy Beirut, a restaurant repeatedly recognized as one of the finest in the world.
In his ongoing mission to elevate Lebanon’s culinary reputation, chef Akiki has embarked on a thrilling collaboration with celebrity chef Davy Tissot. This exciting partnership will culminate in an event at brût by Youssef Akiki in Hrajel-Lebanon on Saturday, September 16, 2023. It promises to be an exquisite feast for the senses, tantalizing the taste buds of the lucky 35 guests who will be attending. Bookings must be made by phone, as places are extremely limited (+961 70 227300).
Both chefs share a profound love for nature, sports and an unwavering commitment to culinary excellence. They are both known for their attention to detail, generosity and boundless enthusiasm. Therefore, this collaboration is expected to be truly unique, as chef Akiki has a history of participating in charity events alongside renowned chefs. The event is co-organized by the Mon Liban d’Azur association, and the funds raised during the evening will be dedicated to acquiring equipment for a Lebanese culinary school.
In a statement, Akiki said: “In my work, I ensure that each meal is not only memorable for the palate but also a feast for the eyes.” Speaking about brût, he added: “Hrajel is my hometown, and brût’s kitchen is installed in a room built by my grandfather, which I’m proud to showcase to the world. Also, I’m lucky that the building is located in an exceptional area that’s surrounded by greenery. There’s even a river close by.”
There is no doubt that the untamed beauty of the location, the exceptional quality of the ingredients, the thoughtfully curated wine pairing of Lebanese and French wines, and the remarkable talent and passion of the chefs will come together to create an unforgettable evening.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
