Best Bette

Akira Back is the Michelin-starred executive chef of the ette hotel and his “star” is on a blazing, upward trajectory. Always in search of the next challenge, Akira spent seven years on the pro-snowboarding circuit before he discovered that he felt the same thrill in the kitchen as he did on his board. He quit the pro circuit to pursue a full-time culinary career, and the accolades have not stopped—including earning his first Michelin star at his innovative restaurant concept DOSA in Seoul, South Korea.

In the succeeding two decades, he’s opened 22 different restaurants (and counting) all over the world, from Dubai, Toronto, Singapore, Thailand, Vietnam, and now Orlando. New venues in London, Paris, Dallas, Houston, Delray Beach, Marrakech, and Riyadh are expected to come online within the next two years.

Chef Back has appeared on Food Network’s “Iron Chef America,” NBC’s “The Today Show,” Food Network’s “Best Thing I Ever Ate,” among others. Now, Orlando diners have the rare chance to taste what all the excitement is about. Akira’s cuisine is known for its unique blend of Japanese, Korean, and American flavors, as well as its use of fresh and high-quality ingredients.

Salt & The Cellar is Chef Back’s restaurant at the luxury ette hotel in Kissimmee. True to his reputation, he pushes culinary boundaries here with his fusion of modern Asian and Mediterranean cuisines. A prime example is Akira’s 24-karat gold, 32-ounce Tomahawk Steak. Presented with five salt selections curated by a “salt sommelier”—Persian Blue Salt, Hawaiian Black Salt, Espresso Salt, White Truffle Salt, and Purple Salt—customers are encouraged to try a different salt with every bite.