Born in Beirut and now leading the kitchen at Amelia Dubai, Chef Georges Ikhtiar is known for his bold, theatrical take on Japanese-Peruvian fusion.
His dishes are multi-sensory experiences. Meticulously structured, visually arresting, and rooted in deep emotional resonance.
Let’s start at the beginning. What was that first spark that made you think, “I want to be a chef”?
I’ve always been drawn to the kitchen. As a child, I was fascinated watching my mother cook — the way she’d taste, adjust, and instinctively bring everything together. When my older brother became a chef, that lit a fire in me. I knew then this was more than just a passion — it was a path I wanted to follow.
Dubai’s food scene is constantly evolving. How do you stay ahead of trends while remaining true to your vision?
Staying relevant means staying dynamic — but not for the sake of it. I revisit my dishes regularly, reinvent them, and adapt to what’s emerging globally. But it’s never about following trends blindly. It’s about refining and progressing while staying anchored in my own culinary identity.
Technique, Emotion, and the Final Touch
What’s something about the Dubai dining audience that surprised you when you arrived?
The sophistication of their palate. Diners here recognise balance, technique, and originality. That raised the bar for me. It encouraged me to be more daring, more refined — and to trust my instincts even when I was unsure.
When you’re developing a new dish, what comes first — the ingredient, the flavour memory, or the visual presentation?
Flavour always comes first. That’s where the story begins. From there, I layer in texture and presentation to create something that excites visually — but never at the cost of taste
A lot of diners only see the final plate. Can you take us behind the scenes? What’s one small detail in your kitchen that makes a big difference?
It’s the final touch. That last second before a dish leaves the pass — the way a garnish is placed, the temperature, the aroma. It’s subtle, but it’s where intention meets execution. It elevates the dish from good to memorable
Global Influences & Future Visions
Your time in Peru clearly shaped your culinary style. If that experience were a dish, what would it be?
Ceviche. It taught me that simplicity, when done right, is powerful. With just five ingredients, every element needs to be perfect. It’s about balance, precision, and humility — letting the product speak for itself.
Looking ahead, are there any culinary techniques, ingredients, or ideas you’re curious to explore next? What’s inspiring you lately?
I’m always inspired by how ingredients evolve over time — how something traditional can suddenly feel brand new when used differently. I’m constantly experimenting with flavour profiles and reinventing older dishes in ways that surprise me. It’s like we say in Arabic: “men adimak btaamoul jdidak” — you create the new from the old.
What’s next for you and Amelia?
We’re in constant evolution. Every few months, we refresh — whether it’s introducing new dishes, updating our plating, or reimagining the overall experience. It keeps things exciting for us and our guests. There are a few surprises coming soon, and we’re just getting started.
Quickfire: Just for Fun
It’s 1am, you’re hungry and scrolling through Deliveroo. What are you ordering?
I don’t usually order delivery. I’ll open the fridge and go for labneh, za’atar, and cucumbers. It’s simple, fresh, and hits the spot.
You’ve got 30 minutes and the family’s hungry. What’s your go-to “chef’s cheat meal”?
My go-to is a quick Pomodoro Rustico — a tomato pasta brought to life with good olive oil, garlic, fresh basil, and a little Parmesan. It’s nostalgic, comforting, and the kids love it.
Favourite low-key coffee or bite spot in Dubai?
Flooka. Great seafood, beach views, and a relaxed vibe. I’ll sit down for lunch, have a coffee, maybe some shisha — it’s my little reset button.
