DUBAI: Georges Ikhtiar, head chef at Amelia Dubai, grew up in Beirut, where he remembers watching his mother cook “by instinct, without recipes or rules.”
That early exposure sparked a curiosity not just for flavors, but for the process of cooking — how ingredients transform, how timing and technique matter. This eventually led him to Lebanon’s Ecole Hôtelière.
A pivotal career moment came during his time in Peru, where he was introduced to the country’s bold, acidic and layered flavors. This now shapes his approach at Amelia, where he blends Peruvian ingredients with Japanese methods.
Amelia Dubai. (Supplied)
Here, Ikhtiar reflects on how mistakes can lead to creative breakthroughs, and gives his thoughts on simplicity in cooking.
When you started out, what was the most common mistake you made?
Like many young chefs, I believed that more was more — that adding extra ingredients or steps would somehow elevate a dish. I loved experimenting, and while that spirit of curiosity still drives me today, I’ve learned that simplicity is key. The most powerful flavors often come from restraint and letting the ingredients speak for themselves.
What’s your top tip for amateur chefs?
Taste constantly. It’s the most important tool you have. And don’t let mistakes throw you off — every error is a lesson. Some of the best ideas I’ve had started as accidents. Cooking at home should be fun, not stressful.
What’s one ingredient that can instantly improve any dish?
In Peruvian cuisine, it’s definitely lime. It brings brightness, aroma and a sense of freshness that can completely transform a dish. Just a few drops can awaken the palate and sharpen and enhance every other flavor.
What’s your go-to dish if you have to cook something quickly at home?
A simple truffle pasta. I soak the pasta to speed up the cooking time, then toss it with a creamy truffle sauce, fresh shaved truffles and parmesan. It’s rich, comforting and comes together fast, but still feels luxurious.
Amelia Dubai. (Supplied)
When you go out to eat, do you find yourself critiquing the food?
Always. It’s part of the job. I’m always observing, analyzing, and seeing what I like or don’t like. But I keep it to myself; dining out is also about experiencing what other chefs are creating.
What’s the most common mistake you notice in other restaurants?
It’s usually to do with balance or execution, like undercooked elements, seasoning that is off, or dishes that feel overcomplicated.
What’s your favorite cuisine?
I gravitate toward Japanese and Peruvian food, naturally, but I’m always curious to explore. I like to see how others approach flavor, presentation and structure. Inspiration can come from the most unexpected places.
What request or behavior by customers most annoys you?
Honestly, nothing. I believe taste is subjective and the customer is always right. We’re here to create an experience that works for them, not just for us.
Georges Ikhtiar grew up in Beirut. (Supplied)
What’s your favorite dish to cook?
It is a dish called Adas be Hamid, which means lentils with lemon. My grandmother used to make it when I was growing up in Beirut. It’s incredibly simple but full of flavor and warmth. Cooking it always takes me back to my roots, and I love how food has the power to do that.
What’s the most difficult dish for you to get right?
Risotto. It’s a very delicate dish that reacts to everything — temperature, timing, movement, even the humidity. You have to be fully present when making it. One misstep and the whole texture is off.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
I’m direct and hands-on, but not someone who shouts. I believe in open communication, mutual respect and building trust. My team and I have worked together for a long time, so we understand each other without needing to say much. There’s a flow in the kitchen when everyone is aligned, and that’s what I strive for.
Chef Georges Ikhtiar’s hokkaido machu picchu recipe
Ingredients:
For the beef:
250g beef tenderloin
Salt and black pepper, to taste
Cooked over a robata grill (or any hot grill pan)
For the teppanyaki vegetables:
2 tbsp vegetable oil
20g Chinese cabbage, chopped
3 rainbow baby carrots, sliced
20g mange tout (snow peas)
10g shiitake mushrooms, sliced
20g baby corn, halved
1 spring onion, thickly sliced
2 tbsp soy sauce
2 tbsp kimchi sauce
2 tbsp sake sauce (optional for extra depth)
For the shiitake sauce:
300g fresh shiitake mushrooms, sliced
1L fresh cream
200ml milk
Salt and black pepper, to taste
1 small onion, chopped
1 tbsp butter
Instructions:
1. Grill the beef:
Season beef with salt and pepper. Grill on a robata grill until cooked to your liking. Let it rest before slicing.
2. Sauté the vegetables:
Heat oil in a pan. Add the vegetables and stir-fry for a few minutes.
Add soy sauce, kimchi sauce, and sake sauce (if using). Stir well and cook until just tender. Season with pepper.
3. Make the shiitake sauce:
In a saucepan, sauté onions and mushrooms in butter until soft.
Add cream, milk, salt, and pepper. Bring to a boil, reduce heat, and let simmer. Boil twice to bring out full flavor, then remove from heat.
To plate:
Slice the grilled beef.
Place the sautéed vegetables on a serving plate.
Lay the beef slices on top.
Spoon the warm shiitake sauce to the side or over the top.
Optional: If using a hot stone for serving, you can lightly reheat the meat on it just before eating for a fun finishing touch.
‘Ghoyoum’ 
