Chef George Ghoussoub brings over a decade of experience in French, Mediterranean, and Western cuisine, shaping Salmon Guru’s menu with creativity and precision.
Renowned for sourcing top-quality ingredients and maintaining strict hygiene, he ensures exceptional dining experiences. Beyond cooking, he excels in kitchen management, team recruitment, training, and performance oversight, fostering a high-performing, collaborative environment. Chef George Ghoussoub combines culinary innovation with leadership, making him admired by guests and staff alike.
How did you get started in the food industry?
My culinary journey started when I was 17. I was a working student at the time and began my career in hotels. Balancing work and studies wasn’t easy, but it taught me discipline, time management, and a strong work ethic very early on.
Working in hotel kitchens gave me a solid foundation, I learnt professional standards, teamwork, and how to perform under pressure. Being exposed to different cuisines, chefs, and structured kitchen environments made me realise that this was the career I wanted to grow in. That early experience shaped the passion I work with today and continues to drive my commitment to learning and improving as a culinary professional.
What is your earliest cooking memory?
My earliest cooking memory goes back to my childhood where Sundays were spent at my grandmother’s house. I remember standing in the kitchen, quietly watching her cook, paying attention to every detail, from how she prepared the ingredients to the way flavours came together. I was curious and observant, even at a young age.
What is your favourite dish from your country?
My favourite dish from my country, which is Lebanon, is Moghrabieh. For me, it represents tradition and patience. It’s a dish that brings people together, usually prepared for family gatherings, and it requires time and care, from steaming the Moghrabieh pearls to building layers of flavour in the broth.
I love how simple ingredients come together to create something deeply satisfying. Moghrabieh reflects the soul of Lebanese cuisine. Humble, generous, and rich in flavour.
What is the one go-to and easy snack you love making for midnight cravings?
Crispy fruit and nut tartine, with soft white cheese and caramelised fresh figs.
What is the one raw ingredient you cannot cook without from your country?
If I had to choose one raw ingredient I can’t cook without, it would be extra virgin olive oil. In Lebanese cuisine, extra virgin olive oil is more than an ingredient, it’s the foundation. It’s present from the simplest dishes to more complex preparations, and it carries both flavour and tradition.
What is the best dish to try at your restaurant?
I would suggest the Hamachi crispy nigiri.