Renowned Lebanese chef Youssef Akiki has spent decades perfecting his craft. From Beirut to Batroun and high up the mountains, the much-loved chef has created standout concepts that have garnered international attention. Here, we learn more about his projects, notably Brût, what’s kept him in Lebanon and his culinary style.
Why did you decide to become a chef?
From a young age, I always used to experiment with food by adding spices, more acidic ingredients and so forth. I enjoyed the process, and my family would comment on the result, so that’s how it all started.
Despite opportunities abroad, you’ve chosen to stay in Lebanon. Why?
Honestly, like most people, I have thought about leaving. But to be frank, living abroad like we live here is impossible. Regardless of what happens in the country, we, as Lebanese, tend to see the bright and positive side of everything and turn things around. Due to the pandemic, I had to stay in Lebanon in my hometown, Hrajel. There, I was able to appreciate nature, the peace and quiet, and share it with the people I love. It was during this period that I came up with the idea for Brût.
What do you love most about Lebanon?
Honestly, I love my country. My hometown of Hrajel perfectly illustrates the beauty of Lebanon’s nature, its serenity and peace. I believe Lebanon is a land with so much potential.
There are so many things I love about Lebanon, notably its natural beauty and the hospitality and generosity of the Lebanese people. It is unlike anywhere else.
What can you tell us about Brût and why should people visit?
Brût is a unique culinary destination in Lebanon. Located in my hometown, Hrajel, it is open from mid-June to mid-September. As a Levantine farm-to-table concept, we focus on the link to nature and its ingredients. In terms of the menu, there is no specific formula, as each guest is welcomed as an individual. We customize what we serve our guests based on their preferences and unique dietary needs, providing the ultimate dining experience.
Voted by La Liste 1000 as a hidden jewel and one of the 50 Best discoveries in the world, I’m proud to say that it is indeed a gem. My wish is for Brût is that it becomes a destination for those who decide to visit Lebanon. The scenery is beautiful; you’re surrounded by nature, and there’s an enchanting river close by. The restaurant is small and has its own charm.
Your other project is Butler’s Table. What makes it special and why should people visit?
Butler’s Table at Capo Batroun is a true expression of my passion for Mediterranean ingredients. The menu is varied, focusing on freshness, flavors and colors. The restaurant overlooks the sea.
How would you describe your culinary style and what are some of your favorite Lebanese ingredients?
I try to focus local ingredients and farm-to-table products, showcasing Levantine cuisine. I like to add value to the ingredients themselves and really celebrate each and every one. There are so many Lebanese ingredients I use; I am a big fan of tomatoes, radishes, sage and apples.
If you had to recommend three local dishes that every tourist to Lebanon should try, what would they be?
I would say kebbe nayye, birds in fig sauce and sujuk.
What do you enjoy doing when you’re not working?
Spending time with my family and riding my bike. It’s great to be outdoors. Hiking is something I cherish, especially as I get to explore different parts of the country.
What is your top tip for people visiting Lebanon this summer?
My advice is that they take advantage of the fantastic weather and support the Lebanese economy by visiting new places and amazing guesthouses.
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