YOUSSEF AKIKI

Executive Chef

Burgundy Beirut

Chef Youssef started working in restaurants at a young age, while continuing his education.

 

Building  his  way  up  the  career  ladder,  he  worked  in  the  kitchen  of  some  prominent hotels in the country such as the InterContinental and Starwood chains.

 

Still wanting to improve his skills, he trained at the school of Michelin-­‐starred Alain Ducasse. He then took charge as head chef at La Posta Beirut, establishing a solid reputation in Italian cuisine, all the while hosting a live cooking show on MTV television.

Combining his love of travel with his passion for cooking and eager to learn, Youssef headed off to France seeking to master the culinary art at the renowned L’Atelier de Joël Robuchon in Paris, as well as with the acclaimed Nicolas Le Bec in Lyon.

 

After several culinary excursions abroad, including specialization in gluten and lactose-free pastry from the “Ecole Nationale Superieure De La Patisserie” and “Cuisson Sous-­‐vide a juste temperature” with Bruno Goussault and Joel Robuchon, Chef Youssef went on to hold the reigns of the kitchen brigade in Burgundy Beirut, creating “culinary magic” on a daily basis. His appointment as Executive Chef in Burgundy, in addition to becoming a member of Les Toques Blanches du Monde and a managing partner in Oh Bakehouse, a gluten and lactose-­‐free  bakery and pastry, are the latest chapters in a rewarding and dynamic career.

 

Always  keen  to  learn  and  be  inspired,  Youssef  travels  all  around  Europe  aspiring  to polish his craft by working with well-­‐known chefs such as Chef Jacob Jan Boerma of three Michelin-­‐starred restaurant De Leest in The Netherlands and Chef Bart De Pooter of two Michelin-­‐starred restaurant Pastorale in Belgium.