GET TO KNOW THE CHEF

Serves 1 Prep/cooking 15 mins

INGREDIENTS

3 pcs cleaned scallops 3 pcs cleaned sea urchin 2 tsp Extra Virgin olive oil ½ a lime's juice 1 pcs lemon zest confit Sprinkle of finely chopped chives Sprinkle of cayenne pepper 3 pcs edible flowers Sprinkle of sea salt

PREPARATION

Cut the clean scallops with a sharp knife and set aside on a cold plate. Add the sea salt, lime juice and olive oil. Add the cut chives and the cayenne pepper over the scallops. Add the lime zest and the sea urchin. Place the plate in a freezer for a few minutes. Remove it and decorate the plate with the edible flowers. Akiki started working in restaurants at a young age while continuing his education. Building his way up the career ladder, he worked in the kitchens of some of the most prominent hotel chains in Lebanon, such as Intercontinental and Starwood. Wanting to improve his skills, he attended the training under Michelin-starred Chef Alain Ducasse. He then went on to take up the position of chef in charge of La Posta Beirut, establishing a solid reputation in Italian cuisine, all the while hosting a live cooking show on MTV Lebanon.

Combining his love of travel with his passion for cooking, Akiki headed off to France seeking to master the culinary arts at the renowned L’atelier of 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, Akiki went on to hold the reins of the kitchen brigade in Burgundy Beirut, creating culinary magic on a daily basis. Becoming a member of Les Toques Blanches du Monde is the latest chapter in his rewarding and dynamic career.