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Inside Look: Salt & the Cellar at The Ette hotel plus Interview with Michelin-Starred Chef Akira Back

Did you know there is an Innovative Mediterranean Asian restaurant led by Michelin-Starred Executive Chef Akira Back in Orlando serving breakfast, lunch, dinner & Sunday Afternoon Tea? Located on the main level of Orlando’s ultra-elevated ette hotel, it’s called Salt & the Cellar by Akira Back.

Salt & the Cellar by Akira Back is also a dry, wellness-focused restaurant. While alcohol is absent from the menu, the restaurant does feature an exceptional, award-winning Mocktail menu.

And for those who prefer a more piquant libation, guests may “Bring Their Own” alcoholic options which ette’s  mixologists can serve or incorporate into their masterful creations with no corkage fee.

Featured Dishes at Salt and The Cellar include:

Spinach “Oshitashi” Salad, featuring Roasted Sesame Dressing  and Rayu (Japanese Chili Oil)

 Akira Back Tuna Pizza – A paper-thin wafer topped with tuna and drizzled with umami aioli, white truffle oil, micro shiso, marinated masago (or roe) and chojang, a sweet and spicy Korean sauce.

14 oz NY Strip Steak with signature salts. There is also Japanese A-5 Steak and Gold Wrapped and Regular Tomahawk Steaks available.

All steaks are served with their signature Persian Blue, Hawaiian Black, Espresso, White Truffle & Purple Salts.

– Into The Woods Mocktail – Fresh green herbs // Ginger // Cucumber // Lime // Cookie Crumble // Forest Aromatic Mist

Interview with Michelin Guide Award winning Chef Akira Back of Salt and The Cellar at The Ette Hotel

Michelin Guide Award winning Chef Akira Back, born in Seoul and raised in Aspen, initially pursued a career in professional snowboarding before discovering a passion for cooking. We spoke to Chef Akira Back about his inspiration and his background.

After attending the International Culinary School in Colorado, he blended his artistic vision and Korean heritage into his culinary creations. Back’s restaurant portfolio includes Yellowtail in Las Vegas and global locations for his namesake restaurant.

He’s garnered Michelin stars for his concept DOSA and launched innovative venues like ABSteak and ABar. Chef Back also leads the VIP dining experience for VOX Cinemas in the Middle East and oversees culinary aspects at North Island, Seychelles.

Recognized with awards and invited to prestigious events, he has showcased his talent on various platforms, including Food Network’s “Iron Chef America.” His latest venture, Salt & the Cellar by Akira Back, at ette hotel, offers a unique blend of Innovative Mediterranean Asian cuisine, and his cocktail creations are curated by mixologist Jarl de Vries.

Tasty Chomps Q and A with Chef Akira Back

Your journey from a professional snowboarder to a renowned chef is quite unique. How do you think your experience in extreme sports, particularly on the pro-snowboarding circuit, has shaped your approach to cooking and running a successful restaurant business?

Being a professional snowboarder taught me dedication and creativity to try new things. Before being a snowboarder, I was a very good baseball player. Baseball taught me teamwork for a common goal which is critical to the success of a restaurant.

What was it like being recognized by the Michelin Guide the first time?

It was truly amazing to win a Michelin Star and have my restaurant in Seoul, Korea recognized as one of the best. It is an honor which all chefs strive for.

What are some of your favorite memories in the kitchen over the years?

My favorite memories are seeing the growth of team members who have worked hard, learned and grown within the organization to be a leader of location. The growth in others is what fulfills me the most.

Favorite lessons learned to share with young chefs?

Perseverance. There are a lot of ups and downs in the restaurant business and especially in the kitchen. Stay true to your passion and craft to achieve the goals you seek.

Salt & the Cellar at the ette hotel Orlando
3001 Sherberth Rd, Kissimmee, FL 34747
Phone: (407) 288-1919

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