In the world of fine dining, few names resonate as deeply as Georges Dakkak. A Lebanese-Australian chef, Dakkak has carved a niche for himself with his innovative approach to cuisine, blending traditional flavors with modern techniques. His journey from the bustling streets of Lebanon to the luxurious kitchens of Saudi Arabia and Australia is a testament to his passion, resilience, and unwavering commitment to his craft. Over the years, Georges has also served as a judge for the World Chef Organization and Horeca (Kuwait, KSA, Lebanon, and Qatar), delivered master chef presentations and talks at Sirha Arabia and Sirha Lyon, and represented Meat & Livestock Australia as a brand ambassador. Beyond accolades, he is celebrated for his ability to tell stories through food, champion sustainability, and inspire the next generation of chefs, solidifying his reputation as not just a culinary innovator but also a global ambassador of gastronomy.
Early Life and Culinary Beginnings
Born and raised in Lebanon, Georges Dakkak developed an early interest in cooking, influenced by his family’s rich culinary traditions. His passion led him to pursue formal training in France, where he honed his skills and deepened his understanding of classical French cuisine. This foundation became the bedrock upon which he would build his diverse culinary repertoire.
The Birth of Le Georges
After years of refining his skills and gaining experience in various esteemed establishments, Dakkak founded Le Georges, a culinary venture that would redefine luxury catering. Le Georges quickly gained acclaim for its meticulous attention to detail, artistic presentations, and a menu that seamlessly fused Mediterranean, Arabic, Italian, and French influences. The brand became synonymous with sophistication and innovation, attracting discerning clientele across the Middle East.
Expansion and Global Recognition
Building on the success of Le Georges, Dakkak expanded his culinary empire with ÔSEL, a premium dining concept that emphasizes the art of slow-cooked meats. ÔSEL’s offerings, such as their signature slow-smoked cuts, have garnered praise for their depth of flavor and culinary precision. The brand’s presence in Saudi Arabia and Lebanon has solidified Dakkak’s reputation as a global culinary force.
In addition to his ventures, Dakkak has conceptualized and executed over 35 groundbreaking dining experiences across Lebanon, Kuwait, Neom, Riyadh, and Al Ula. His ability to blend various cuisines, including French, Italian, Oriental, Japanese, and other international dishes, has elevated each dining experience into an art form.
Culinary Philosophy and Inspirations
Dakkak’s culinary philosophy revolves around the belief that cooking should be accessible and genuine. Drawing inspiration from renowned chefs like Gordon Ramsay and Jamie Oliver, he emphasizes that a meal doesn’t have to be elaborate to be extraordinary. For Dakkak, the simplest recipes, when executed with precision and passion, can create food that is nothing short of divine.
Challenges and Triumphs
The path to success was not without its challenges. Dakkak faced numerous obstacles, from navigating the competitive culinary industry to overcoming cultural and logistical barriers in expanding his brands across different countries. However, his resilience and dedication to his craft enabled him to turn these challenges into opportunities, leading to the widespread recognition of his culinary ventures.
Current Endeavors and Future Vision
Today, Georges Dakkak continues to push the boundaries of culinary excellence. As a Worldchefs jury member and a partner at Méditéa Middle East, he plays a pivotal role in advancing culinary standards across the region. His partnership with Meat & Livestock Australia further underscores his commitment to promoting high-quality ingredients and sustainable practices in the culinary world.
Looking ahead, Dakkak envisions expanding his culinary concepts to new markets, sharing his passion for gastronomy with a global audience. His journey serves as an inspiration to aspiring chefs and entrepreneurs, demonstrating that with passion, perseverance, and a commitment to excellence, one can achieve remarkable success.
G|D Culinary Arts – Culinary Consulting & Concept Development
Founded by Georges Dakkak, G|D Culinary Arts is a premier culinary consulting agency that transforms concepts into successful, operational, and distinctive dining experiences. Since 2016, Georges has leveraged his expertise to create, advise, and elevate over 35 restaurant and hospitality concepts across Lebanon, Kuwait, Saudi Arabia, and France.
International Culinary Representation:
• Represented Lebanon at the Urla Artichoke Festival, Izmir, Turkey (twice)
• Participated in Cook and Share Tunisia
• Showcased Lebanese cuisine at Food in Sud, Marseille and abu Dhabi festival
Expertise & Services:
• Culinary concept creation & brand identity
• Menu engineering & recipe development
• Kitchen operations, systems & staff training
• Fine dining, casual, and lifestyle concept consulting
• Meat & fire grilling, artisanal baking, and sourdough integration
Through G|D Culinary Arts, Georges has become a trusted partner for investors, hospitality groups, and entrepreneurs, bringing culinary vision to life while ensuring operational success and profitability.
Australia Highlights:
Visited Queensland and Sydney as part of Aussie Beef Mates, promoting premium Australian beef and strengthening international culinary collaborations.
Le Georges by the Sea
Georges Dakkak has elevated the Le Georges experience with Le Georges by the Sea, offering unparalleled luxury dining in two extraordinary settings:
2024 – Aamchit: The inaugural Le Georges by the Sea opened along the breathtaking Aamchit coastline, where discerning guests savor Mediterranean-inspired cuisine while taking in sweeping seaside vistas. The combination of artisanal flavors, refined presentations, and the serene coastal ambiance transforms every meal into an unforgettable experience on land.
2025 – Superyacht: Redefining opulence at sea, Dakkak launched an exclusive culinary journey aboard a 65-meter superyacht, cruising the sparkling Mediterranean waters along the coasts of Turkey and Greece. Elite guests indulge in bespoke, high-end menus and immersive flavors, all while enjoying panoramic ocean views and the ultimate in nautical elegance. This floating sanctuary of haute cuisine exemplifies the pinnacle of luxury dining.
Conclusion
Georges Dakkak’s story is one of passion, perseverance, and culinary brilliance. From his humble beginnings in Lebanon to becoming a globally recognized chef and entrepreneur, Dakkak has redefined the fine dining experience. His ventures, Le Georges and ÔSEL, stand as testaments to his dedication to the art of cooking and his unwavering commitment to excellence. As he continues to inspire the culinary world, Georges Dakkak proves that the journey of a chef is not just about creating exceptional dishes but also about telling a story through every plate served. Do follow him on Instagram.
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