Akira Back

Back was born and raised in Seoul, Korea. He took a serious interest in baseball at a young age, but his baseball career ended shortly afterward when his father’s business took the family to the U.S. in 1989, eventually settling in Aspen, Colorado.^[3]

At age 15, Back began his snowboarding career and spent 7 years on the professional snowboarding circuit. He appeared in various extreme sports movies. During the same period, he worked at local Japanese restaurants to supplement his earnings.^[4][5] This motivated him to pursue a culinary career.^[5] He enrolled at The Art Institute in Colorado to study at the International Culinary School.^[5]

After ending his snowboarding career, Back went on to study at the International Culinary School at The Art Institute of Colorado. In 1993, he began his first culinary job working at Kenichi in Aspen as sushi prep cook. He was later recruited to Kenichi in Austin, Texas and then in Kona, Hawaii, where he worked as the opening chef.^[6]

In 2008, Back debuted Yellowtail Japanese Restaurant & Lounge at Bellagio Resort & Casino in Las Vegas. Featured dishes include Bigeye Tuna Pizza and Maine Lobster Carpaccio.^[7][8]

In 2017, Back's Dosa earned a Michelin Star.^[1]

In 2008, Chef Akira Back appeared on the television show Iron Chef America, competing against Iron Chef Bobby Flay. The episode, titled "Flay vs. Back," featured a culinary battle with spinach as the secret ingredient.^[9] Chef Back showcased his innovative approach to Asian cuisine, further elevating his profile in the culinary world.^[10]