Salt & The Cellar by Akira Back at ette Hotel in Orlando, Florida: Meet the Chef

Apr 6

Meet the Chef: Salt & The Cellar by Akira Back

We sat down with Executive Chef Théo Goupil of Salt & The Cellar by Akira Back in Orlando, Florida. Tucked inside the ultra-luxurious ette Hotel, Salt & The Cellar by Akira Back offers a dining experience that feels both intimate and indulgent—like discovering a hidden gem reserved for those in the know. Created by internationally acclaimed chef Akira Back, the concept seamlessly blends modern Japanese technique with bold, global flavors, resulting in a menu that is as artistic as it is unforgettable.

Salt & The Cellar by Akira Back in Orlando, Florida: Meet the Chef

In a city known for its energy, this refined escape in Orlando slows things down with a moody, sophisticated ambiance, curated wines, and meticulously plated dishes that demand your attention. Whether you’re celebrating something special or simply chasing one of Orlando’s most elevated culinary experiences, Salt & The Cellar delivers a night that feels effortlessly upscale—and undeniably memorable.

Tell us about what your morning routine looks like, and how you like to end your day?

I love waking up early and starting my day! A strong cup of coffee, a quick check in with my AM team, a flip through the news, and your typical social media scroll. Winding down my day always involves reflecting on the day and our service. Self-criticism arises because we are always chasing perfection and planning for the future!

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

I wouldn’t say I have just one favorite chef, but there are several I deeply admire—starting with my father. He’s a self-trained pastry chef and one of the most well-respected pastry chefs in North America, known for creating and setting trends. The greatest gift he gave me was a genuine passion for food and hospitality.

Professionally, I’ve always looked up to chefs like Pierre Hermé, Jacques Pépin, and Jacques Torres—who inspired me early on. As a kid, I taught myself how to work with chocolate by watching his videos. I also greatly admire chefs such as Akira Back, Jean-Georges Vongerichten, and José Andrés, as well as André Soltner, Alain Sailhac, Maurice Bonte, and of course, Paul Bocuse and his lasting legacy.

For aspiring chefs, my advice would be simple: stay curious, be patient, and respect the craft. Take the time to master the fundamentals—they’re what everything else is built on. Don’t be afraid to make mistakes; they’re part of the learning process. And most importantly, never lose your passion for hospitality—because at the end of the day, cooking is about taking care of people.

Do you have any awards or achievements you’d like to mention?

French Morning News, New York, NY
“Best Croissant 2018 ” in NYC
Departures Magazine, New York, NY
Top 3 “Best Macarons from around the world” next to Ladurée and Pierre Hermé.
French Morning News, New York, NY
“Best Kouign Amann ” in NYC

What do you typically cook at home?

At home, I really keep it simple. In my fridge, you will always find whole milk, eggs, butter, some type of cheese, and probably a quart of Häagen-Dazs Dulce de Leche ice cream in the freezer.

What’s a food trend that you’re loving right now and why?

Texture-driven food, in both savory and pastry applications. Texture, flavor, and aromas that tease all the senses.

What drink do you enjoy most?

Un Petit Jaune... translating to a little yellow. 1 part Ricard, 3 parts water (ideally Evian), over ice.

Have you ever cooked for a celebrity? Do you have a story to tell?

I haven’t cooked directly for a specific celebrity, but I’ve had the opportunity to cook for high-profile groups and brands such as Vogue, Vanity Fair, Departures, and Tiffany & Co.

Those experiences were incredibly valuable because they required the same level of precision, discretion, and consistency you would expect when cooking for high-profile individuals. It reinforced the importance of delivering not just great food, but a complete, polished experience every time.

What’s the strangest food combination you’ve ever tried? And, did you like it?

About 17 years ago, I discovered a French liqueur called Ricard or as many know it, Pastis. So, after a summer with family in the south of France, where my uncle introduced me to this unique anisette liquor, we created a macaron flavor called “French Riviera.” Definitely one of the most unique flavor combinations we ever created... White chocolate, olive oil, lemon, and Ricard—combined together, they create the most unique flavor profiles I have ever had.

What’s your Instagram so readers can follow you?

You can follow me at @theogoupil, Salt & The Cellar by Akira Back @saltandthecellarbyakiraback, and ette Hotel @ettehotel.

Why should readers visit salt & The Cellar by Akira Back in Orlando, Florida?

Guests should come to experience something that feels both elevated and welcoming—where thoughtful technique meets genuine hospitality. At Salt & The Cellar by Akira Back, located inside the ette hotel in Orlando, the focus is on creating a dining experience that is intentional from start to finish. The menu reflects a balance of refined flavors and creativity, drawing inspiration from global influences while staying grounded in strong culinary fundamentals.

Every dish is designed with purpose—highlighting quality ingredients, technique, and attention to detail. What truly sets it apart, though, is the atmosphere. It’s not just about the food—it’s about how guests feel when they walk in. The goal is to create an experience that’s memorable, personal, and worth returning to—whether it’s for a special occasion or simply to enjoy something exceptional.

BOOK A TABLE AT SALT & THE CELLAR BY AKIRA BACK

FOR FURTHER READING: Your Weekend Getaway to Miami Beach, Florida: Official Travel Guide