Global Vision, Local Flavour: A conversation with Chef Akira Back, Mandarin Oriental London
- James Massoud
- 6 days ago
- 7 min read
Michelin starred chef Akira Back has brought his signature fusion of bold global flavours and refined technique to the heart of London. Known for reinventing traditional dishes through a multicultural lens, Back speaks exclusively to The Knife about how the capital’s adventurous diners, vibrant culinary scene, and commitment to local ingredients inspire his ever-evolving menus. From the famed Tuna Pizza to a new concept debuting in Mayfair, Back shares how he's blending Korean heritage, international flair, and British produce to redefine the city's fine dining experience.
How have London's rich culinary traditions and diverse palate influenced your menu development?
London is an incredible place for a chef — its culinary traditions are rooted in history, yet its food scene is constantly evolving, thanks to the diversity of people and cultures here. For me, that means inspiration.
The city's appetite for exciting flavours aligns perfectly with my approach to food. I love taking traditional elements — be it British classics like Brussels sprouts and reinterpreting them through my personal lens. It's about honouring those roots while adding my signature twist.
More than anything, London's diners are adventurous. They don't just want to eat; they want a story, an experience. That challenges me to create dishes that not only taste amazing but also connect people to something deeper — whether it's a memory, a culture, or just a feeling.
The Akira Back restaurant features innovative dishes like the Tuna Pizza. Could you share the inspiration behind creations like this and how this resonates with the London dining scene?
Ah, the Tuna Pizza! It's one of those dishes that represents the essence of what I love to do — take something familiar and give it a completely unexpected twist. The inspiration for creations like this often comes from my upbringing, blending the flavours of my Korean heritage with global influences.
The Tuna Pizza specifically was born from a desire to take the elegance of sushi-grade tuna and the universal appeal of pizza, then marry them into a playful yet refined dish. The crispy crust, the umami-packed toppings — it's all about creating layers of flavours and textures that surprise.
How do you approach sourcing ingredients for your London restaurants? Are there specific British or locally sourced products that you've incorporated to add a unique twist to your dishes?
Sourcing ingredients is a cornerstone of creating dishes that truly stand out. For my London restaurants, I love working with local suppliers to tap into the incredible variety of fresh, seasonal British produce. There's so much to discover here.
For example, I've incorporated British seafood, paired with Asian-inspired flavours for a fusion that's both local and global. The quality and pride behind these ingredients make a huge difference, and it's something diners in London really appreciate.
For me, it's about respecting the local terroir while staying true to my culinary identity.
Dosa, your Michelin starred concept from Seoul, has found a new home in London. How has the menu evolved to cater to London's audience while maintaining the essence that earned it acclaim in Korea?
Dosa has always been about showcasing bold flavours, impeccable techniques, and the harmony between tradition and innovation. The essence of Dosa remains the same — the heart of the menu is still rooted in the philosophy that earned its acclaim in Korea. But to cater to London's audience, we've adapted by incorporating elements that resonate with the local palate. As you can see, we’ve already earned our own local acclaim in London! The goal is to stay true to Dosa's identity while celebrating the spirit of London as our new home.
With both ABar Lounge and ABar Rooftop offering distinct experiences, how do their beverage and food menus complement each other, and what can guests expect from each setting?
ABar Lounge and ABar Rooftop are like two sides of the same coin, each offering something unique. At ABar Lounge, the atmosphere is sophisticated and intimate, and we’ve moved to more of a private hire model. On the other hand, ABar Rooftop brings a more vibrant energy with DJs. Here, the beverage menu is playful, featuring creative cocktails with more of an entertainment vibe. The food follows suit, offering shareable dishes with bold, approachable flavours that encourage socialising.
Your restaurants are known for their immersive dining experiences. How do you use plating, presentation, and flavours to tell a story or evoke emotions in guests?
At my restaurants, dining isn’t just about eating — it’s about creating moments that people carry with them long after the meal ends. The way a dish is plated, the interplay of flavours, the element of surprise — these are the tools I use to tell a story and evoke emotions.
My mother’s artwork has always been a source of inspiration. She taught me to see the beauty in details, and that philosophy translates into my dishes. Each plate is like a canvas, where every component is carefully placed to engage the senses. From bold colours to intricate textures, the presentation is designed to spark curiosity and excitement.
As for flavours, I love working with unusual and unexpected combinations that challenge perceptions. The goal is to surprise and delight guests with pairings they didn’t see coming, yet feel completely harmonious. Each bite unfolding like chapters in a story.
An example is our surprise box, soon to come to London. Imagine opening it to a burst of dry ice, revealing a dish that’s as visually enticing as it is delicious. It’s an experience designed to immerse guests completely, blending artistry, and flavour in a way that feels both playful and deeply personal.
What challenges have you encountered while introducing your cuisine to London, and how have you adapted your culinary approach to meet these challenges?
Introducing my cuisine to London came with its own set of challenges. Despite having 30 restaurants globally, being relatively unknown as a celebrity chef in London was an experience. In some ways, it felt like starting from scratch — proving myself not only to diners but also to critics in a city with such high expectations.
Earning the Michelin star here was a defining moment. It was not just recognition of the quality and creativity of my cuisine but also validation of the effort to connect with the city on a deeper level.
How do you incorporate seasonal British ingredients into your menus, and can you provide examples of dishes that highlight this approach?
We try to use as much seasonal British produce as possible on our menus. We find that using local, fresh and seasonal ingredients makes a huge difference to the final dish, as well as being a more sustainable way of procuring produce, so it’s really important to us to find the best, local ingredients to use.
For example, we source most of our seafood from Cornwall and Devon, and beef for our tartare from the Highlands. We also use yoghurt sourced from Dorset and our fruit jams for breakfast come from Devon.
The UK has a wonderful selection of fresh fruit, berries and vegetables, and so we source as much of these ingredients as possible from the UK when they are available.
In what ways are sustainability and environmental considerations reflected in your London restaurants' operations and menu planning?
Corporate responsibility values are deeply ingrained in our culture, and sustainability implications are carefully considered with each decision across the Group. With this in mind, the menu is specifically designed with carefully sourced products that minimise air miles for imported products.
With London being a global food capital, have you discovered any unexpected local flavours or dining trends that have inspired new dishes or creative adaptations on your menus?
London is such an amazing melting pot of cuisines and cultures, and that opens up endless opportunities to discover unexpected flavours and trends. One thing that has truly inspired me is the city's celebration of seasonal and foraged ingredients — things like elderflower, wild garlic, and even sea buckthorn.
Could you share insights into the training and development of your culinary team in London to ensure consistency with your global brand's standards?
With us having so many restaurants across the globe, it’s important that our staff are fully trained to fit in the Akira Back style. From day one, they receive an Akira Back training manual, and before they officially start working in the restaurant – be it front- or back-of-house – they have to be fully trained. It’s really important to us that all staff receive this training so that customers receive the standard of service that they expect when they go into any of the Chef Akira restaurants, be that in London or LA.
In terms of development, as we have so many restaurants around the world there are constant opportunities for our staff to move. For example, our Chef de Cuisine was previously the Sous Chef at Akira Back Dubai before moving here. This gives our staff an opportunity to develop, and also for the Group it means we have staff that are fully versed in the Akira Back manual and way of doing things.
In addition to this, we recognise the importance for our employees to see progress and development in their careers and try to support and encourage our staff to achieve excellence so that they can excel. We encourage managers to hold regular progress meetings with their teams so that they know what they need to be doing to get promoted internally.
Are there any upcoming culinary projects or menu innovations planned for your London restaurants that guests can look forward to?
My next big project in London has been the opening of Lilli by Akira Back at the Montcalm Mayfair hotel. This new concept will blend contemporary British cuisine with my signature global influences, creating a dining experience that's both innovative and deeply rooted in local flavours. It's an exciting opportunity to explore the intersection of tradition and modernity in a way that resonates with London's dynamic food scene.
Beyond that, we're always working on new menu innovations across all my restaurants and we’ve got some exciting international openings to come. Watch this space.
