Georges Ikhtiar, a Beirut-born chef and Head Chef at Amelia Dubai, is celebrated for his bold, theatrical approach to Japanese-Peruvian cuisine. His culinary style combines meticulous precision with dramatic flair, crafting dishes that are as visually striking as they are complex in flavour. Growing up, Georges was immersed in the world of food, inspired by his mother’s intuitive cooking and developing an early curiosity about ingredients, technique, and the creative process. This passion led him to Lebanon’s prestigious Ecole Hôtelière, where he honed his skills in high-pressure kitchens, learning the importance of discipline, timing, teamwork, and the emotional journey of dining.
In a recent interview with Connector, Chef Georges Ikhtiar, discusses his culinary skills, his roles and duties, and his love for food.
How did you get started in the food industry?
I was always drawn to the kitchen from a young age. Growing up, watching my mother cook, the way she instinctively tasted, adjusted, and brought everything together, fascinated me. My older brother later became a chef, and seeing his journey lit a spark in me. That’s when I realised this was more than just a passion; it was a path I truly wanted to follow.
What is your earliest cooking memory?
My earliest cooking memory takes me back to when I first tried to make rice. I completely overcooked it, and it turned into more glue than grain. I was so proud of it at that moment, and my father affectionately called it ‘memorable,’ though not in the best way. Still, it was that experience that made me want to learn more and improve.
What is your favourite dish from your country?
One dish that always takes me back home is Adas bil Hamoud, a traditional Lebanese dish made with lentils and lemon. My grandmother used to make it when I was growing up in Beirut. It is incredibly simple yet full of warmth and flavour, and every time I cook it, I am reminded of home and the power food has to connect us with our roots.
What is your go-to, easy snack for midnight cravings?
When I get a late-night craving, I usually go for something simple and comforting like labneh with za’atar and fresh cucumbers. It is fresh, satisfying, and exactly what I want when hunger hits late at night without feeling too heavy.
One raw ingredient from your country that you can’t cook without?
Lemon is an ingredient I cannot cook without. It is such a foundational element in both savoury and sweet dishes across Lebanese and Mediterranean cooking. Just a squeeze adds brightness, balance, and freshness, instantly elevating every flavour on the plate.
What is the best dish to try at your restaurant?
My favourite dish is our Lubina Ceviche, a signature Nikkei starter that truly represents Amelia’s Japanese-Peruvian soul. Made with fresh wild sea bass, it’s delicately marinated in lime and layered with red onion, sweet potato, a touch of aji limo, coriander, and crunchy Peruvian chulpe. Light, vibrant, and beautifully balanced, it’s the perfect way to begin the meal before moving on to our Wagyu or seafood dishes.