Youssef Akiki’s next cut: A steakhouse and butchery in Lebanon
What defined your year?
The past year has been particularly rewarding as we introduced a refreshed menu at Brût, strengthening our culinary direction. Meanwhile, at Butlers Table in Batroun, we launched seasonal additions that resonated strongly with returning summer guests. In addition, we officially launched Disciples Escoffier Lebanon during HORECA Beirut, marking an important milestone for chefs. Furthermore, collaboration with industry professionals created meaningful exchanges that elevated standards and encouraged healthy competition nationwide. Overall, it was a good year despite ongoing economic and operational challenges locally.
How do you approach creativity?
Creativity is essential, however it must always respect flavor authenticity and the guest overall dining satisfaction. Therefore, every dish begins with taste as the primary objective before presentation or artistic interpretation. Moreover, I constantly refine plating techniques ensuring visual impact complements rather than overshadows the culinary substance. At the same time, I stay attentive to global trends while preserving identity rooted in regional culinary traditions. In the end, what matters is balance, where innovation technique and honest cooking coexist harmoniously on every plate.
What is your latest project?
Currently, we are preparing to launch a new steakhouse and butchery concept, in Antelias-Beirut, this year. So, guests can expect premium meat selections, excellent taste and a refined yet welcoming dining atmosphere. In addition, the butchery will emphasize the sourcing of quality cuts. As for the restaurant, we are developing signature dishes that highlight craftsmanship, creativity, bold flavors and careful technical execution. This project reflects our commitment to excellence and creating memorable dining experiences in Beirut.
